Here's a recipe that's been a hit in my house. Super simple! **Ingredients:** - 2 cups cooked quinoa - Bunch of kale, torn into bite-sized pieces - 1 avocado, cubed - 1/4 cup chopped almonds - 1/4 cup dried cranberries - Salt and pepper to taste **Lemon-Tahini Dressing:** - 1/4 …
Bought this sourdough bread from a bakery in 2020, during lockdown. I gave him the name I wanted, knitted him a nice blanket, gave him his favorite toys, and even gave him a nice bath. That is unless my father scolded to me and ate the whole sourdough 2 years …
Okay folks, you know when you hit that sweet spot on the grill where the burgers get the crispiest, juiciest char without turning into hockey pucks? NAILED IT today and had to share! Kept the grill at a nice medium heat and didn't flip 'em more than once. Ain't nothing …
Been hearing lots about umami being the fifth taste and all that. What's the deal? How do I get that flavor in my cooking? Need some umami hacks ASAP!
Help a friend out? I'm supposed to bring a vegetarian dish to a potluck and I wanna knock everyone's socks off - not with a salad! What’s your show-stopper veggie dish that's easy to make and transports well?
Kimchi universe, assemble! It's time we discuss the art of making traditional Korean kimchi. This fermented dish is not just about cabbage; it's a fusion of culture, craft, and flavor. First, choose a nice, firm napa cabbage. Quality matters. Cut that beauty up, salt it, and let it sit. That's …
Listen here you heathens, pineapple on pizza is a crime against humanity and it's gotta stop. Sweet and savory don't mix, people! Quit ruining perfectly good pizza!!! 🍍 = 😤🚫
So I saw spaghetti tacos on a TV show and thought it was a joke... but I made 'em and O.M.G. Seriously, guys, you HAVE to try this. Pasta? Good. Tacos? Good. COMBINED? Epic win!! 🌮🍝
Fellow bakers, it’s time to dive into the world of sourdough. Creating the perfect sourdough starts with understanding the fermentation process that gives it its unique tangy flavor. First off, let’s talk starter. A healthy starter is the foundation of good sourdough. When feeding your starter, consistency is key—same time, …
Seriously what's the big deal with fries? They're just greasy sticks of potato. I'd take onion rings over fries any day of the week and twice on Sundays. Prove me wrong or whatever 😂
Fresh tomatoes from the garden? Check. Grandma's secret seasoning blend? You bet. Simmered that sauce for hours and let me tell you, it was the heart of the best pizza I've ever made. The flavors were bright, just a bit sweet and so darn aromatic. Homemade dough, a bit of …
Tried the new ramen joint downtown and guys, let me tell ya, the broth is where it's AT. It had that silky, umami, stick-to-your-ribs quality. Totally authentic, rich pork flavor that's been simmering forever. Easily the best ramen I've had outside of Tokyo. If you're in the area, do yourself …
Picked up this spice blend called Za'atar at an international market and it's a game changer. It's this wild mix of sumac, thyme, sesame seeds, and guess what? It's killer on roasted veggies. Have you tried it? What's your fave way to use it because I'm lookin' to experiment.
It's day 5 of my sourdough starter and we've got some serious action, folks! It's doubled in size and bubbling like a witch's cauldron. That yeasty smell is just intoxicating. Anyone else feel like their starter is a pet that you're way too attached to or just me? Will post …
its almost 2am and i got the stomach growls... whats your go-to snack that's quick to make but super satisfying. need ideas fast pls!!!
Hi everyone! New here and trying to make a killer smoothie bowl for breakfasts. Would love some combo ideas that don't need rare superfoods or cost a fortune. What's your go-to recipe?
yo yo, ppl, NEED to know how u get that crispy fried chicken skin without it being super greasy. Everytime I try, it's either soggy or oil central. Got any hacks?
Hey fellow food enthusiasts, wanted to share some insights into creating the ultimate beef stew. It's all about layering flavors. Start with quality chuck meat, and brown it well - I'm talking deep mahogany. Then, sweat some onions, carrots, and celery until they're just starting to caramelize. Here's the kicker: …