Acquire great cooking skills and create delicious appetizers
Sheet Pan Holiday Dinner takes all the cozy, nostalgic flavors of the season and brings them together in one effortless pan. Glazed ham, tender sweet potatoes, and garlicky green beans roast side by side, creating a festive meal that’s balanced, comforting, and ready with minimal …
This Classic Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day. Prep …
Take your taste buds to Greece with this turkey meatball tzatziki bowl. Refreshing notes of dill and cucumber harmonize with Greek yogurt, which is paired with turkey meatballs to make the most flavorful, moist morsels yet! We guarantee this savory-yet-fresh recipe for turkey meatballs and tzatziki will soon join your dinner rotation.
1 1/4 cup plain greek yogurt, seperated 2 tablespoons fresh dill, minced 2 cloves garlic cloves, minced 1 lemon, juiced 1/3 cup cucumber, diced
1 pound ground turkey 1/2 cup panko bread crumbs 1 egg 1/4 cup red onion, minced 1 clove garlic, minced 1/2 teaspoon oregano, dried 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon ground black pepper 2 tablespoons olive oil
White rice Cucumber, diced Red onion, diced Tomato, diced Feta cheese, crumbled
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm. Recipe information Ingredients 3 large heads of garlic, ¼” cut off tops …
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that is very popular throughout the eastern Mediterranean, where it is used to stuff vegetables, thicken soups, and serve in warm or cold pilafs such as this one. The grains …
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, after simmering its umami goodness into a pot of creamy beans, kelp is used as the base of the sauce. There’s a lot of olive oil in this recipe.
¾ cup extra-virgin olive oil
1 fennel bulb, cut into ½” dice (about 1½ cups)
3 celery stalks, sliced ½” thick on a bias (about 2 cups)
3 carrots, cut into roughly ½” pieces (about 1½ cups)
1 onion, cut into ½” dice (about 1 cup)
4 garlic cloves, roughly chopped
1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained
2 Tbsp. fennel seeds
½ oz. dried kelp (4×6″ piece) or 1 Tbsp. smoked dulse flakes
2 bay leaves
Salt
½ tsp. dried oregano leaves
1 cup chopped parsley
¼ cup chopped mint
1 garlic clove, grated on a Microplane or minced
Zest and juice of 1 lemon (2 to 3 Tbsp. juice)
½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped
1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup)
Salt
1 tsp. red chile flakes, such as Aleppo
Heat ¾ cup extra-virgin olive oil in a heavy-bottom stockpot over medium-high heat. Add 1 fennel bulb, cut into ½” dice (about 1½ cups), 3 celery stalks, sliced ½” thick on a bias (about 2 cups), 3 carrots, cut into roughly ½” pieces (about 1½ cups), 1 onion, cut into ½” dice (about 1 cup), and 4 garlic cloves, roughly chopped, and cook for 3–5 minutes, until the vegetables are beginning to brown. Add 1 lb. dried gigante or cannellini beans, soaked overnight in cool water and drained, 2 Tbsp. fennel seeds, ½ oz. dried kelp (4×6″ piece) or 1 Tbsp. smoked dulse flakes, 2 bay leaves, and enough water to cover by 2″. Bring to a simmer and cook until the beans are soft but not falling apart, 1½–2 hours. Season with salt and cool to room temperature, about 1 hour. Discard the bay leaves.
Skim off any oil from the surface and remove the kelp (reserving both for the Seaweed Salmoriglio).
Serve the beans room temperature or warm with the Seaweed Salmoriglio drizzled over the top.
Combine ½ tsp. dried oregano leaves, 1 cup chopped parsley, ¼ cup chopped mint, 1 garlic clove, grated on a Microplane or minced, zest and juice of 1 lemon (2 to 3 Tbsp. juice), ½ oz. dried kelp, rehydrated in 1 cup water (best if you use the kelp from cooking the beans), chopped, and ¼ cup bean cooking liquid (if you’re making this without the beans, use ¼ cup kelp rehydrating liquid) in the bowl of a food processor and pulse until it forms a chunky paste. If you prefer a smoother texture, continue to process until it’s to your liking. Remove the herb paste to a bowl and whisk in 1 cup extra-virgin olive oil (use the oil skimmed from the beans and add more oil as needed to make 1 cup). Season with salt and 1 tsp. red chile flakes, such as Aleppo.
The oil first simmers with the beans and is then skimmed off to be used in the sauce to ensure all the flavors are perfectly integrated.
Do Ahead: The sauce will keep in an airtight container in the refrigerator for up to 3 days.
This Sweet Potato Casserole is the dish everyone looks for first. Creamy, sweet, a little crunchy on top, and always gone before the turkey. Simple to make, hard to stop eating, and guaranteed to be a holiday favorite. Prep Time: 15 minutes minsCook Time: 50 …
Vegetables roasted until their edges are slightly charred and their flavors deepen. Tomatoes soften and release their juices, onions turn sweet as they caramelize, and garlic becomes mellow and golden. All of it comes together in a simple, hearty ragù that tastes comforting and earthy. …
Think of the grapes in this chicken recipe as something like a rustic way to braise chicken in wine. Here, though, you get all the flavor while saving your wine for drinking. Red or green table grapes are sweet but also have just the right amount of acidity for this dish. I build on that with sweet fennel and honey, spicy Calabrian chile paste, and red wine vinegar for brightness. While half of the grapes are breaking down in the bottom of the pan, lending their juices to the sweet-spicy braising liquid, the remaining grapes rest atop the chicken and stay intact, emerging from the oven glistening and burnished.
4 chicken legs (thigh and drumstick; about 3½ lb.), patted dry
4½ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil, divided
2 medium fennel bulbs (about 1 lb.), plus ¼ cup coarsely chopped fronds
1 lb. Red Flame or green table grapes, stems removed (about 2 cups)
1 cup unsalted chicken broth
¼ cup honey
4 tsp. Calabrian chile paste or chopped Calabrian chiles
1 Tbsp. red wine vinegar
Place a rack in middle of oven; preheat to 375°F. Season chicken legs all over with 3 tsp. salt.
Swirl 1 Tbsp. oil in a large Dutch oven or other heavy pot to coat and heat over medium-high. Place 2 chicken legs, skin side down, in pot, making sure skin is in direct contact with pan. Cook, undisturbed, until dark golden, about 5 minutes. Turn over and cook until golden on other side, about 2 minutes. Transfer to a large plate. Repeat with remaining 2 chicken legs; reserve pot.
Meanwhile, working one at a time, stand a bulb, root end down, on a cutting board and slice off a short end to create a flat surface. Turn cut side down and slice ½” thick, starting from the top end of bulb so the root end can hold the layers in place while you slice. Discard last ¼” (root end) of each bulb and pop out and discard tougher center from slices. Transfer fennel to a large bowl and add half of the grapes, ½ tsp. salt, and remaining 1 Tbsp. oil; toss to coat. Set aside.
Reduce heat to medium and combine broth, honey, chile paste, and remaining 1 tsp. salt in reserved pot. Stir to combine and dissolve salt. Place remaining grapes in pot and arrange chicken legs, skin side up and overlapping if needed, over grapes. Top with dressed fennel and grapes. (Don’t worry if it looks crowded: Fennel will soften as it cooks.)
Transfer pot, uncovered, to oven and roast until fennel is slightly softened, with some crispy, caramelized edges, grapes on top are swollen and browned in spots, and chicken is cooked through, 30–40 minutes. Let cool 5 minutes.
Using a slotted spoon or tongs, transfer grapes and fennel to a bowl and chicken to a platter. Place pot over medium-high heat and bring braising liquid to a simmer. Cook until reduced by half (you should have about 1 cup liquid), 8–10 minutes. Remove from heat and stir in vinegar and fennel fronds.
Spoon sauce over chicken and serve with fennel and grapes alongside.
Flavorful and hearty Huevos Rancheros – A deliciously scrumptious Mexican breakfast made with warmed tortillas, cooked tomato based salsa and fried eggs. A flavorful, cozy breakfast that’s sure to satisfy those bright spicy cravings. Prep: 20minutes minutesCook: 15minutes minutesServings: 8 Ingredients Optional toppings Instructions