Acquire great cooking skills and create delicious appetizers
A Cream of Spinach Soup that tasters will actually love! It includes plenty of fresh spinach and a few secret ingredients to keep it hearty and flavorful. It’s an excellent way to use up an abundance of nutritious baby spinach and it makes a great …
There are occasions when a simple bowl of broth will do, and other times we want a soup that really knocks our socks off. Our million-dollar soup recipe is the latter. It tastes like a million bucks because it’s rich and savory thanks to the …
Kimchi Tuna Melts are a bold, flavorful twist on a classic comfort sandwich. Savory tuna is combined with tangy, spicy kimchi and melted cheese, then toasted until golden and gooey creating a perfectly crispy, melty bite with just the right kick of heat and umami.
2 5-oz. cans oil-packed tuna, drained
¾ cup finely chopped Napa cabbage kimchi, plus 1 Tbsp. (or more) brine
½ cup mayonnaise (preferably Kewpie)
2 tsp. low-sodium soy sauce
5 scallions, thinly sliced, divided
8 oz. sharp yellow or white cheddar, coarsely grated (about 1½ cups), divided
Kosher salt, freshly ground pepper
4 English muffins, split
1Using a fork, break up two 5-oz. cans oil-packed tuna, drained, into fine pieces in a medium bowl. Mix in ¾ cup finely chopped Napa cabbage kimchi, 1 Tbsp. kimchi brine, ½ cup mayonnaise (preferably Kewpie), 2 tsp. low-sodium soy sauce, about 4 scallions, thinly sliced, and ½ cup sharp yellow or white cheddar, coarsely grated; season with kosher salt and freshly ground pepper. Taste tuna salad and add more brine if needed.
Heat broiler. Arrange 4 English muffins, split, cut side up, on a baking sheet; broil just until golden, about 2 minutes. Remove from oven; leave broiler on.
Mound about ⅓ cup tuna salad on top of each English muffin half and scatter remaining 1 cup sharp yellow or white cheddar, coarsely grated, over (about 2 Tbsp. per muffin). Broil until cheese is melted, about 2 minutes.
Arrange tuna melts on a platter or plates and sprinkle remaining 1 scallion, thinly sliced, over; season with more pepper.
A tuna melt needs no improving, but for those looking to change up the diner classic at home, consider some adjustments. Chopped kimchi and soy sauce transform mellow tuna salad into far more exciting fare. (And when it comes to the fish itself, go for oil-packed tuna here; it‘s richer and silkier than water-packed.) Made open-faced and toasted under the broiler, multiple melts come together at once, so no one at the table has to wait for a sandwich. And while any bread will technically suffice, English muffins fit perfectly in hands tuna melts are not a knife and fork situation. Serve with salad greens to round out the meal.
Fermented foods like kimchi pack a wallop when it comes to flavor, ideal for punching up weeknight dishes. Mother-in-Law’s, a widely accessible brand, offers a solid balance of heat and tang and lasts in the fridge for months.
This healthy, high-protein tuna melt recipe is served open-face and loaded with veggies and melty cheese. Made with canned tuna, it’s quick, easy, and perfect for lunch or a light dinner. Prep: 5minutes minsCook: 5minutes minsYield: 2servings Equipment Cook Mode Ingredients Instructions Notes Storage: If you are only making one …
This tuna salad is quick, healthy, and packed with flavor. Made with a creamy dressing, fresh herbs, and crunchy pickles in just 10 minutes. Prep Time:10minutes minsCook Time:0minutes minsServings:1 serve Ingredients Instructions If it feels a little too thick, a small splash of pickle juice can loosen it …
This is a deliciously flavorful twist on the classic chicken salad! It’s taken up a notch with those aromatic Middle Eastern spices, and it’s lightened up by using Greek yogurt for most of the mayo. Perfect served in bread or lettuce leaves.
Prep: 20minutes minutes
Servings: 4
Fat 17g — Cholesterol 80mg — Sodium 161mg — Potassium 510mg — Carbohydrates 17g —Protein 34g — Vitamin A 225IU — Vitamin C 5.7mg — Calcium 106mg — Iron 2.1mg
Tang meets flame. Smoke meets tenderness. This isn’t just chicken it’s buttermilk’s sharp embrace seared into charred, caramelized skin, while the meat beneath stays impossibly juicy. Each bite crackles with fire-kissed spice and cool, creamy depth. Raw, elemental, and utterly unapologetic. Backyard alchemy at its finest.
1 garlic clove, finely grated
¼ cup fresh lemon juice
1 tsp. Dijon mustard
½ cup extra-virgin olive oil, plus more for drizzling
3 Tbsp. plus ½ cup buttermilk powder
2½ tsp. sugar, divided
1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided, plus more
1 tsp. freshly ground pepper, plus more
1 large English hothouse cucumber, halved lengthwise, sliced 1″ thick on a diagonal
1 lb. mixed tomatoes (such as beefsteak, heirloom, and/or cherry), cut into thick wedges, halved if small
1 cup chopped dill and/or thinly sliced chives
3 medium skinless, boneless chicken breasts (about 1½ lb.)
2½ tsp. garlic powder
2 tsp. onion powder
2 medium red onions, cut into thick wedges through root ends
Whisk 1 garlic clove, finely grated, ¼ cup fresh lemon juice, 1 tsp. Dijon mustard, ½ cup extra-virgin olive oil, 3 Tbsp. buttermilk powder, ½ tsp. sugar, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl; season with freshly ground pepper. Set dressing aside.
Toss 1 large English hothouse cucumber, halved lengthwise, sliced 1″ thick on a diagonal, 1 lb. mixed tomatoes (such as beefsteak, heirloom, and/or cherry), cut into thick wedges, halved if small, and 1 cup chopped dill and/or thinly sliced chives in a large bowl; set salad aside.
Working with 1 of 3 medium skinless, boneless chicken breasts (about 1½ lb.), at a time, hold a long knife parallel to cutting board and cut in half, slicing along a longer side to divide into 2 thin cutlets. (They should be about ¼” thick. If too thick, cover with plastic wrap and pound with a meat mallet or the back of a cast-iron skillet.)
Mix 2½ tsp. garlic powder, 2 tsp. onion powder, 1 tsp. freshly ground pepper, and remaining ½ cup buttermilk powder, 2 tsp. sugar, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a shallow bowl. Dredge each cutlet in mixture to generously coat on both sides; arrange on a baking sheet. Sprinkle any remaining dredge over cutlets.
Prepare a grill for medium heat. Place 2 medium red onions, cut into thick wedges through root ends, on a another baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Grill onions, cut side down, until grill marks form and they release easily from grate, 1–2 minutes. Turn; grill until slightly softened, ends are lightly charred, and grill marks form on other side, 1–2 minutes. Return to baking sheet.
Drizzle chicken with oil. Grill until dark grill marks appear and chicken releases easily from grate (if stuck, use a spatula to help release), 1–2 minutes. Turn and grill until cooked through, 1–2 minutes. Transfer to a plate; season with more salt if needed.
Add onions to reserved salad. Drizzle reserved dressing over, season with salt and pepper, and toss to coat. Arrange on a platter and top with chicken. Drizzle any dressing left in bowl over.
Slow-cooked brisket, smoky and tender, tucked into warm tortillas like little parcels of comfort. Each taco bursts with rich, savory depth, brightened by fresh toppings and zesty accents a perfect balance of hearty indulgence and vibrant flair. Prep Time 15 minCook Time 8 hoursYield 10 …
