Cook A Thing
Strawberry Cheesecake Ice Cream Pie
smittenkitchen.com
You could say I’m on a frozen dessert kick this summer.
submitted by Cook A Thing
Crispy Chocolate Popcorn
seriouseats.com
With a handful of simple ingredients you can turn plain popcorn into a crisp and crunchy chocolate candy.
submitted by Cook A Thing
Indian Red Lentil Dal
thewanderlustkitchen.com
Red Lentil Dal is the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good about.
submitted by Cook A Thing
Laurent Tourondel’s Favorite Granola
cooking.nytimes.com
The focus is on texture: rolled oats, corn flakes, steel-cut oats and sliced almonds combine for a hefty crunch, while honey, vanilla, cinnamon and orange zest give it a golden warmth.
submitted by Cook A Thing
Quick Pasta and Chickpeas
smittenkitchen.com
Pasta e ceci (pasta and chickpeas) is one of Rome’s most iconic dishes, the only dish so essential that it shows up on both Tuesdays and Fridays on the informal meal calendar.
submitted by Cook A Thing
Dulce De Leche: Double Boiler Method
thetoughcookie.com
I’m still not tired of making dulce de leche, even though I’ve probably eaten 8 batches of the stuff in the past couple of weeks already.
submitted by Cook A Thing
Lemon Yogurt Anything Cake
smittenkitchen.com
We were almost done with our blissful batch of Meyer lemons when I realized that it would be a crime if I finished them without sharing with you a recipe which might look at the outset like just a plain old loaf cake.
submitted by Cook A Thing
Bravetart: Glossy Fudge Brownies
seriouseats.com
These chocolate brownies use both Dutch cocoa powder and dark chocolate, as well as brown butter, for a rich and complex flavor.
submitted by Cook A Thing
Chef John’s Baby Back Mcribs
foodwishes.blogspot.com
Yes, I’ve had a McRib sandwich, and no, I didn’t know it contained 70 ingredients, with baby back ribs not necessarily being one of them.
submitted by Cook A Thing
The Crispy Egg
smittenkitchen.com
The eggs should almost explode in the hot oil, the white should soufflé around the yolk.
submitted by Cook A Thing
Garlic-mustard Glazed Skewers
smittenkitchen.com
Growing up, I couldn’t stand mustard. Hated it. It was spicy and gloppy and it usually looked like a bucket of yellow paint.
submitted by Cook A Thing
Lemonade Fluff Pie with A Coconut Crust
midcenturymenu.com
Who is in the mood for a nice, light lemon pie?
submitted by Cook A Thing
Brown Rice Mujadarra with Mixed Herbs
bonappetit.com
Perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.
submitted by Cook A Thing
Stuck-pot Rice with Lentils and Yogurt
smittenkitchen.com
I only want to talk about what I made for dinner on Tuesday night. Because it’s my new favorite everything.
submitted by Cook A Thing
Mapo Ragù
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar.
submitted by Cook A Thing
Chocolate Chip Skillet Cookie
seriouseats.com
Thanks to the magic of cast iron, classic chocolate chip cookie dough bakes up extra chewy and crisp around the edges.
submitted by Cook A Thing
