Cook A Thing
Vegan Avocado and Banana Soft Serve Ice Cream with Pistachios
divinehealthyfood.com
Who would’ve thought that healthy ice cream/soft serve does exist!
submitted by Cook A Thing
Lemon Drizzle Cake
cooking.nytimes.com
This light and moist lemon poundcake has a crunchy sugar glaze that crystallizes on top, giving a contrasting texture to the soft crumb underneath.
submitted by Cook A Thing
Firehouse Chili Gumbo
cooking.nytimes.com
This recipe is adapted from the one that a Louisiana firefighter named Jeremy Chauvin entered into a national cook-off run by Hormel Foods in 2017, and that took home the prize for America’s Best Firehouse Chili.
submitted by Cook A Thing
Chashu
justonecookbook.com
Make this easy, melt-in-your-mouth Chashu pork belly recipe at home! Braised in a sweet and savory sauce, you can now add the tender slice of meat as topping to your next bowl of ramen.
submitted by Cook A Thing
Lasagna Bolognese
smittenkitchen.com
This twenty-layer striation of noodles, ragu, béchamel and cheese, repeated four times and then some took me more than five years to conquer.
submitted by Cook A Thing
Sicilian Pizza with Pepperoni and Spicy Tomato Sauce
seriouseats.com
A Sicilian pizza that's as close as you're going to get to the famous one at Prince Street Pizza in New York City.
submitted by Cook A Thing
Oh Henry Bars!
restlesschipotle.com
Oh Henry bars are kind of like a granola bar covered with melted Reese's peanut butter cups. They are full of hearty oatmeal goodness with a rich topping of chocolate and peanut butter ganache.
submitted by Cook A Thing
Crema
cooking.nytimes.com
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it’s very simple to make at home.
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Black Bottom Oatmeal Pie
smittenkitchen.com
Does anyone ever need an excuse to eat pie? Nobody we should be friends with, is my mantra.
submitted by Cook A Thing
Mark Bittman’s Banana Bread
cooking.nytimes.com
This banana bread from Mark Bittman's "How to Cook Everything" is really something special.
submitted by Cook A Thing
Ultimate Mashed Potatoes
foodwishes.blogspot.com
Every year around holiday time, I see people posting recipes for low-fat and no-fat mashed potatoes, which I find as sad, as I do perplexing.
submitted by Cook A Thing
Coconut Almond Cluster Granola
cooking.nytimes.com
As terrific as homemade granola tastes, its texture often lacks the thick, crunchy clusters found in store-bought versions.
submitted by Cook A Thing
Strawberry Pavlova
cooking.nytimes.com
The particular joy of this dreamy dessert, which was named in honor of the Russian ballerina, is that the meringue base can be made in advance.
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Warm Kale and Caramelized Mushroom Salad
seriouseats.com
Mushrooms are incredibly versatile. Here, we sauté them until deeply golden brown, then pair their savory flavor with hearty kale leaves and a nutty sherry vinegar dressing.
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Mushroom and Farro Soup
smittenkitchen.com
It turns out that baked potato soup is a gateway drug, in that when we finished it, we wanted more soup.
submitted by Cook A Thing
Homemade Tomato Paste
geniuskitchen.com
Combine tomatoes, red peppers, onions, bay leaves, basil, oregano, and salt in a large stockpot and cook slowly for about 1 hour.
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Salted Caramel Pretzel Blondies
smittenkitchen.com
I don’t think brownies or blondies should have baking powder in them; I don’t like the slight cakeiness. But remember? This is your kitchen, you should make things in the way that brings you the most joy.
submitted by Cook A Thing
