Acquire great cooking skills and create delicious appetizers
As with many traditional dishes, the answer to “how to make matzo brei” varies from recipe to recipe. But, no matter whom you ask, the staple Passover breakfast always starts with two core ingredients: matzo and beaten eggs. From there, debate ensues. How many matzo …
These easy shrimp tacos are the perfect simple dinner for busy weeknights! Plump, juicy shrimp are cooked in a flavorful spice blend then wrapped in warm flour tortillas and piled high with your favorite toppings. Prep Time:15minutes minutesCook Time:7minutes minutesServings:4 servings Ingredients Instructions Notes Suggested serving size: 2 …
If you’re trying to avoid gluten or carbs (maybe on that low-carb or keto life), then never fear — we have plenty of options that will still allow you to enjoy all the flavors of your favorite sandwiches. My favorite example? These Philly cheesesteak cabbage wraps. Thinly sliced beef, melty cheese, onions, and peppers are all tucked into a blanched cabbage wrap for — what’s not to love? They’re everything you love about the OG, without the bread.
Into a large pot of boiling water, using tongs, dip cabbage leaves into water until blanched, about 30 seconds. Transfer to a paper towel–lined plate to dry.
In a large skillet over medium heat, heat 1 Tbsp. oil. Add bell peppers, onion, and oregano; season with salt and pepper. Cook, stirring often, until onion and peppers are tender, about 7 minutes. Transfer to a plate. Add remaining tablespoon oil to skillet.
In same skillet over medium-high heat, heat remaining 1 Tbsp. oil. Arrange steak in a single layer; season with salt and pepper. Cook, undisturbed, until steak is seared on one side, about 2 minutes. Flip and cook until the steak is seared on second side and cooked to your liking, about 2 minutes more for medium.
Return onion and peppers to skillet and toss to combine. Top with an even layer of provolone and cover skillet with a tight-fitting lid. Cook until cheese is melty, about 1 minute.
Scoop some steak mixture onto the center of a cabbage leaf. Fold short end of leaf over, then roll up the long side like a burrito with an open end. Repeat with remaining leaves and steak mixture.
Enter this waffled prosciutto grilled cheese: It’s a hot sandwich that’s salty, sweet, spicy and melty in all the right ways. Prosciutto crackles and brings lots of salty umami, while the pepper jelly brings a little sweet sass. And the cheese? Ah, the cheese stretch …
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
Creamed Chipped Beef on Toast is a classic comfort dish that’s simple, savory, and satisfying. Thin slices of dried beef are simmered in a rich, creamy sauce and spooned over crisp toast, making it a hearty breakfast or nostalgic meal that never goes out of style.
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1 1/2 cups whole milk
8 ounces dried beef, sliced and roughly chopped
8 slices sourdough bread, toasted
to taste black pepper, freshly ground
for garnish parsley, chopped
Add chopped fresh parsley for garnish.
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 …
