They are so delicious and they make a wonderful addition to any meat or poultry dish. I love pickles. I think they add so much flavor to almost any meal. Store-bought pickles are great, but making your own at home is so much fun and the result is wonderfully flavorful. Pickled red onions are very easy to make. I make them often because I really enjoy their unique flavor. I like them even better than these very tasty (and easy to make) quick pickles....

There are just four main ingredients: frozen puff pastry, potatoes, olive oil, and herbs. Can’t beat that. Most puff pastry comes in such thin sheets that you don’t even need to do much more than unwrap it. (If your pastry seems thick, you can quickly roll it with a rolling pin.) Just fold the edges over to create a crust, scatter with thinly sliced golden potatoes, and bake. This is the sort of knock-out dish that you pull from the oven and guests immediately flock around for a piece....

What Is Povitica? Povitica is a striking bread spiraled with a walnut and cinnamon filling. It is traditionally served on special occasions like Christmas and Easter, but it’s also cozy enough to be your go-to cold-weather treat. Povitica begins with a yeast dough enriched with egg, butter, and sugar and is rolled thinly into a long rectangle. Walnuts, cinnamon, and brown sugar are blitzed together into a nutty paste that gets slathered generously over the dough....

Pumpkin ravioli with brown butter and sage is a classic for a reason. The color, the texture and the flavors of winter squash, fried sage and browned butter are a match made in heaven! But making ravioli requires a fair bit of skill. Gnocchi, however, are easy to make once you get the hang of it. The key to making any dumplings is to make them as light as possible....

According to the National Archives, the Queen prepared drop scones for the President, using a family recipe. Later she sent the President a letter and enclosed the recipe, with annotations and a suggestion to use treacle in place of the caster sugar. When I first started testing this recipe, I couldn’t understand why the dough was more of a pancake batter, and not “scone-like” as I had imagined. Here in the states we think of drop scones like drop biscuits, instead of cutting out triangular shape scones for baking, we drop the dough from a spoon onto the baking pan....

That’s right. Raw. (The stalks, not the leaves which are poisonous.) What Does Rhubarb Taste Like? Have you ever tried biting into a piece of raw rhubarb stalk? I dare you. It’s like a hundred times more sour than a lemon (OK maybe a little exaggeration here). It’s screaming tart. It’s “what was I thinking?” tart. Anyway, rhubarb is not safe around this house. The refrigerator half-life for rhubarb is a couple hours at best....

Making Aioli with Real Bacon Pieces This rich sauce gets its bacon-y flavor from real pieces of chopped bacon mixed in. Here’s how it’s made: Looking for more sauce ideas? Check out our other favorite – 5-minute homemade chipotle aioli sauce. Delicious Serving Ideas For Bacon Aioli When I first made this sauce, I knew I had to have it on a burger. It’s the perfect pairing. We made these bunless burgers and it was as amazing....

I like to make a big pot of it because it keeps well in the fridge for several days. I suppose you won’t be shocked to learn that soup is my favorite lunch to have during the winter. It’s one of life’s pleasures, for sure - savoring a bowl of steaming hot soup (or drinking hot chocolate!) on a truly cold day, one of those days where no matter how many layers you wear, you can’t seem to get warm....

Good news! These muffins are also freezable! Simply freeze and store in a resealable plastic bag. When you want your tasty breakfast, just pop in the microwave for about 20 seconds to thaw. You can also use the base recipe for this muffin to experiment with your own savory flavors. Try sausage and rosemary or maybe ham and pineapple. The combinations are really endless! You’ve probably heard a reference or two (or many!...

This sheet pan granola bark falls squarely in the easy sheet pan category. It’s everything I love about granola bars, just a little more rustic and a little less fussy. Beyond its simplicity, the first thing to know about this maple ginger granola bark is that it’s exceptionally flavorful and crunchy. Made using rolled oats, 3 kinds of seeds, and extra-virgin olive oil, the sweetness comes by way of maple syrup, brown sugar, and crystallized ginger....

What is Shrimp Ceviche? Ceviche is typically made with red snapper that is “cooked” by the acidity of lime and lemon juice (see this ceviche recipe.) This version of ceviche is prepared with shrimp, which is first lightly cooked and then marinated in the citrus juice. My father, who generally doesn’t really like shrimp that much, loved this ceviche. (Gotta love it when they eat it up and ask for more!...

Following recipes is an essential part of the way I cook. Learning to read a recipe correctly is a huge bonus. Once I started following the steps correctly, cooking became much easier. Here’s what I recommend doing: First, read the ingredient list and set all the items out. Then, one by one, measure and prepare each item as indicated. For example, if the recipe calls for one cup carrots, shredded, that means to wash, trim and shred a few carrots before you start cooking....

The best part of this dish? The sauce. This stuff is the Mother Of All Flavour Bombs! Any Singaporean will tell you the sauce is the beating heart of Singapore Chilli Crab. It’s an explosion of seafood flavour, less spicy than the name suggests, subtly sweet, deeply savoury. Sauce excellence at its finest! Singapore Chilli Crab You’ve heard about it all your life, you might’ve even tried it on its home turf in Singapore....

These Slow Cooker Honey Chipotle Chicken Tacos need to be on your regular rotation right now. Crowd-Pleasing Slow Cooker Tacos They make an effortless midweek meal for the whole family, and they’re also a crowd-pleaser for any Game Day party you might be throwing. Just set the slow cooker to “warm” and let everyone help themselves when they’re hungry. These tacos definitely bring the flavor! Made with shredded chicken, chipotle peppers, and honey, each bite has just enough sweetness and heat to wake up your taste buds....

Served with the cooking juices for dipping, they make for a hearty, satisfying meal! I’ve been making these tender chops quite often lately. They are really good! And surprisingly, even the Picky Eater agrees to eat them. Perhaps because they are so melt-in-your-mouth tender. She vehemently refuses lamb steak, for example. My favorite meat is beef, but I also really like lamb. I love lamb ribs and lamb shanks. Roasted leg of lamb is wonderful, and the leftovers are great either reheated or cold....

But this kind of macaroni and cheese is a complete waste on my children. They want nothing to do with it. They want the from-the-box macaroni and cheese. It’s almost like it was deeply engrained in their American genes. Escaping the Blue Box Of course, the truth about macaroni and cheese for most American children is that they want what they are used to. Because of busy lives and the low cost of boxed macaroni and cheese, that is what most kids know....

You can use beef, pork, or even chicken. Whatever suits you best. I love the pork. It is the best at soaking up the flavor. You don’t need much to dress these tacos. Some nice white onion, chopped with some cilantro and a little lime juice on a corn tortilla and you have yourself a little piece of heaven. Δ Δ

Pork Butt Roast: Did you know that a pork butt roast isn’t actually from the rear of a pig? Pork butt comes from the shoulder. The more you know! Salsa Options in Slow Cooker Sweet Pork: We recommend using a jarred, stewed salsa, paying careful attention to the spice level, so you do not get a level of spice higher than you can handle and enjoy. Garlic: Feel free to substitute 1 teaspoon of powdered or granulated garlic for the freshly minced garlic, if desired....

And while they admittedly require some patience, the wonderfully creamy and flavorful result is well worth it. This is one of those recipes that you immediately fall in love with. Once you try it, chances are you will never want to go back to dry overcooked eggs! Especially since it’s not more difficult to make - it just takes a little longer. But these eggs are so amazing, their mouthfeel so wonderful, I think they are well worth it....

But perfectly cooked salmon isn’t the only thing this recipe has going for it. No, the other attraction is that this sous vide recipe makes an outstanding freezer meal. Having a few of these teriyaki salmon fillets prepped in the freezer and ready to cook sous vide is a lifesaver on nights when other dinner plans go awry. New to Sous Vide Cooking? Start Here Everything You’ve Been Wondering About Sous Vide Cooking at Home How to Use Your New Sous Vide Immersion Circulator How to Seal Foods Without Using a Vacuum Sealer Sous Vide and Food Safety: What to Know...