QOTW: What's your favorite homecooked meal to serve guests?

Happy weekend, kitchen friends!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.This pic is from that one time I made Valentine's Day Toad in the Hole with Seared Foie Gras for breakfast. :)Since we're mostly homebody types who like quieter meals with low commotion, we tend to stay in on Valentine's Day because restaurants are usually slammed. So I'm starting to think about our menu in for Thursday night.Sometimes I like to make some kind of pasta with a really rich, developed meat sauce, like oxtail prepared osso buco style. Sometimes a seafood feast hits the spot - oysters, shrimp cocktail, steamed Dungeness. Can't ever go wrong with a steak dinner for the hubs. Still chewing on it...Right now I'm leaning towards seafood. :)))So this week's question: Whether it's cooking in, dining out, or even doing the usual because you're just not keen on Valentine's Day, WHAT ARE YOUR VALENTINE'S FOOD PLANS?Looking forward to your answers!~ YFNCM :)

Happy holiday season, everyone!Your friendly neighborhood community manager dropping a line to say hi and to ask you to share your holiday recipes with us!I love our big December dinner because we get to change it up from the more traditional Thanksgiving meal, and we always do something different! I'm thinking this year, I might do a rich oxtail stew, or maybe a pernil (pork roast), or maybe just go all seafood. Haven't decided yet, but I'm getting hungry just thinking about it.At any rate, I hope you'll share your favorite holiday recipes with our community so we'll all have lots of delicious ideas to work with.Looking forward to seeing what you've got cooking this holiday season! :)Just a reminder of our guidelines if you're not familiar:https://cookpad.wasmer.app/us/community

This is I and my dad fav dish and it’s a very popular dish if you’re a German but will teach you how to cook it

A taste of Fall. One of my favorite meals to make in the fall and winter. I love this on a fall rainy day.... a very heavy meal to fill you up and keep you warm... definitely a comfort food. #mycookbook

I started making this crust because I wanted to make a Neapolitan style pizza in an oven we recently bought that can heated up to 300°C. Just spread the dough out to fill an oven sheet, top with anything you like and bake! It tastes so good fresh out of the oven, and everyone loves it.Use a sturdy plastic bag such as a freezer bag, and it won't rip when you're kneading the dough.When you're adding the toppings to the pizza, if you arrange them in sections, you can enjoy different flavors without getting bored. If you increase the dough by 1.5 times, you'll have a thick and chewy crust. I recommend that too. For one 25 x 38 cm [9.8 x 15.0 in] square pizza (8 servings). Recipe by Kattasan

Happy Wednesday, all!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I've been eating a lot of pasta lately, which made me wonder about our different methods of cooking pasta. I used to do the traditional full stock pot of water and a big punch of salt brought to a boil first until I learned about starting your pasta in cold, shallow water (about 2" above the pasta line).Since then, I've never looked back. It takes less time, less water, and less salt, and you still get a great al dente result if you pull the pasta on time. I know it's heresy to lots of people, but I swear it works! :D*Note: A comment below reminds me this applies to dry and not fresh pasta.So this week's question: HOW DO YOU BOIL PASTA? (And any other pasta cooking tricks you'd like to share.)Looking forward to your answers!~ YFNCM :)

I watched this food show (I have watched so many that I don’t remember which show it was) in which the Chef first dipped a chicken in boiling water and then shocked it in ice water. The skin of the chicken looked tight and firm. I liked the look of it. So I am applying that technique in this recipe. It came out the way I expected it to be.

Hola, kitchen amigos!It's time for our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff.I love garlic. I can't even imagine what food would be like if garlic didn't exist anymore. *Almost* every savory dish I like has garlic in it. And it's not like I always have to put a ton of it in my dishes, but it never fails to lend fantastic flavor, whatever the quantity.So today's question is: WHAT'S YOUR FAVORITE WAY TO PEEL GARLIC?I've tried a few including putting a whole head's worth of cloves into a jar and shaking which was all the rage a couple of years ago, but I found that method doesn't work so well when you have super fresh garlic because the membranes are still too sticky to release.My older daughter likes to use this silicone tube thingy that you roll the cloves in to loosen the peel.Me? My go-to method seems to be just smashing it with my palm under the flat side of my chef's knife blade, which not only makes the peel pull away very easily, but also does half my chopping job for me at the same time.I'm sure you probably have a favorite method, so please share!And if you’ve shared or found an awesome garlicky recipe here on Cookpad, please share the link. 😊Looking forward to your answers!~ YFNCM :)

Aitor said to me, "I want soup!" and we didn't have much of the traditional ingredients we usually use for soup, like chicken carcasses, leeks, parsnips, etc.Still, I thought, let's see what we have and how I can make a broth. I looked in the fridge and found some carrots, some green beans, and the best part! A tray of two boneless chicken thighs that were originally going to be dinner that night 😄I cooked this recipe, and with it, I encourage you to make chicken soup with whatever chicken you have at home, whether it's bones, thighs, wings... Whatever! And the good thing is that all the vegetables you have in the fridge or pantry work well :)Here's how I made it 🙋🏻‍♀️

Hey, kitchen compadres!In the interest of sharing our love and knowledge of cooking, we'll be cooking up lots of new ways to connect in the kitchen this year.One of the ways is our QOTW (Question of the Week) where we'll be talking about ingredients, methods, and sometimes just plain fun food stuff!This week's question: What's your go-to cooking salt and why?Kosher salt is my go-to because I like its mild, adaptable flavor that's not too salty or bitter. I've also been enjoying this Sicilian sea salt I got for a gift that has a surprisingly almost sweet flavor for being sea salt.Let us know what your favorite cooking salt is and why. If you'd like to answer with words only, you can use comment. If you'd like to share a pic, do it through a Cooksnap.Looking forward to your answers!~ Your friendly neighborhood CM :)

My mother used to make this all the time. (She used to use oil at Step 2.) It's good if you just start simmering it in dashi stock, but the onion becomes sweeter and the meat doesn't get dried out and stay tender if you stir fry them in advance.Add some shimeji mushrooms or whatever you like. The umeboshi plum is my addition. We put it in the bowl at the last minute before eating and mix it in. It adds a very refreshing flavor. Please add this to your taste. For 2-3 servings. Recipe by miyuki12

Make a very yummy stick to your ribs kinda of fall and winter kind of meal. And with my lupus, makes it healthier for me to eat. You can add vegetables to this for a more casserole dish. This is normally made with ground beef, ground turkey makes it not as fatning and a little healthier.

Last Sunday was Kimchi Festival Day, so the day before, I went online for a kimchi recipe given that I already bought 2 wombok. I wanted to make my own because there were too many plastic containers buying from store. This recipe is mostly by Feasting at Home, it is so easy to follow and many tips from the creator☺️

Thank you for making this recipe a hit with 100 people and for featuring it in the category!"What do you want to eat?" "Stir-fried Udon."This is our family's recipe.The origin of this recipe: I often ate this for Saturday lunch when I was little.

I usually use granulated dashi stock when I don't have time, but this time I decided to make authentic dashi soup using bonito flakes and kombu.There are no difficult steps. You just need to simmer for about 2 hours for a delicious flavor. If you're busy, prepare the ingredients in the morning, simmer once and turn off the heat, and simmer again in the evening for the flavors to settle in. Strain the dashi soup with a big clean cloth to filter. Add any oden ingredients you prefer. Recipe by shoken mama

A famous restaurant showed several tips about how to make delicious pork cutlets at home, but they don't tell you the exact amount. I tried to create similar pork cutlets by myself.① Bash the pork well to cut the sinews.② Use plenty of mustard!③ For the coating do not use eggs, flour or any prepared bread crumbs. Just use thick tempura flour dissolved in water! Recipe by papikun

This is delightfully packed with vegetables. Both young and old will enjoy the taste.The secret ingredient of oyster sauce gives a richer flavor.By precooking vegetables in the microwave, you can cut down on time. Recipe by Kotoaji

Whenever I serve deep fried chicken tenders to guests, I cut them into sticks and they look gorgeous next to other dishes✿They're easy to eat and are a hit among my family ♪☆ Since they're cut into sticks, they cook through easily. When they turn golden brown, they are cooked through. Recipe by Ri-karu

I've been eating these croquettes all the time but the ones I make always taste a little different from my mother's. I was going to ask her how to make it, but I haven't still asked. She made it for me recently and I realized that the difference comes from the amount of potatoes used. I think my croquettes are now similar to the ones my mom makes?Make sure to extract the water from the ingredients. Shape the potato mixture while it's still hot and let it cool down before coating and dredging it. Recipe by Donpintan

Making curry usually takes time to stew and the same flavour is boring every time, so I thought up a recipe that doesn't take so much time and has my flavour in a Japanese style!You can use whichever mushrooms you like.Miso adds saltiness so when you add soy sauce in Step 8, please adjust according to taste.I use mild taste curry roux for kids and sprinkle garam masala on the top for adults. For one box worth of solid curry roux. Recipe by Shishi88

Roasting the chicken with roasted vegetables is delicious. I recommend it especially for the health-conscious. Select the size of your chicken depending on how many people you are serving. A 1.5 kg bird will serve 3 to 4. Recipe by Goronta

I adapted my plain sconesthrough several experiments, to come up with scones that could be eaten as-is. Since the cheese adds fat and calories, I adjusted the amount of butter used.The consistency of the dough will vary depending on how moist the okara is. Start by adding a little soy milk, and add more if needed. Recipe by tearstar

My husband is from south Korea, and he works very hard and during the colder months of the year I’m always looking for healthy and hearty recipes to keep his stomach full and happy during the colder months.This Korean style chicken Jook is a staple in our home especially during the colder seasons.It’s full of delicious vegetables, protein and overall it’s just a very satisfying meal.I make this chicken Jook very often because it’s healthy, easy to digest and delicious of course ☺️ it’s the perfect dish to make for my husband to bring him comfort and a little taste of home!Our favorite way to enjoy Chicken Jook is by topping off our bowls with a little bit of sesame oil and chili oil, and we always have kimchi on the side!

My neighborhood soba restaurant uses tempura crumbs for their tannin-don, and it's so good. I tried to imitate it at home, and came up with this.Add in the difficult to cook eggs in the center. It cooks through easily around the edges, so do that last.I use konbu kelp sauce, but you can use your favorite sauce . Please reduce the amount of water to 200ml.I usually make this up with with oyakodon (chicken and egg) and katsudon (katsu and egg) . For 3~4 people. Recipe by Iku..

My kids loved it. It was even a big hit with my uncle who dose not like chicken. it was really good.

Last week's unexpected typhoon caused significant damage in southern Taiwan. The day before the typhoon was still a workday, and I had a feeling we might get a day off due to the storm. I hurriedly left work early and, after a long traffic jam, finally reached the supermarket near home. There were only less popular meats like chicken cartilage and chicken tenders left. The next day, with the typhoon raging outside, it was impossible to go out. So, I decided to use up the remaining vegetables in the fridge. I marinated the chicken tenders and cartilage with spiced pepper salt, then air-fried them with the vegetables. Once done, it felt like a cozy home izakaya. Squeeze some fresh lemon juice on top for a refreshing and satisfying meal.

When the front door opens, I hear, 'Wow, it smells amazing!' This is a blend I developed for my husband, who truly loves curry. The origin of this recipe: When I ask, 'What do you want to eat?' my husband always answers, 'Curry.'

I used to use a block of beef or pork in pot au feu, but I tried using bacon and sausage for more richness.I use a salted bacon in this recipe, so I just used 1 stock cube for every 500 ml of water. If you are not using bacon, use 1 cube per 300 ml of water. For about 8 servings. Recipe by FarmersK

When I made pork miso soup in a big cast iron pot, I added udon noodles at the end to soak up the delicious broth. I serve this on the weekends, regardless of the season.The salt content of miso differs according to the miso you use, so adjust the quantity to add to the soup.When you serve, top with grated ginger or ichimi spice. Recipe by Kikka mama

Ok folks... this is a sneak peak into the life of a full-time mom, wife, nurse, farmer, homesteader, entrepreneur, adventurer, crafter, DIYer, maker, and doer.I do my best to save ONE day at home for our tried and trusted weekly meal-prep slam where I clean out our fridge and take stock on how our nutrition can help fuel our busy week ahead. I am a mom of a 13-year old growing boy and our 3-year old daughter. WE. KNOW. BUSY!Because I work outside the home as an Emergency Room Nurse, I try to plan ahead on my days off to ensure all is well on the homestead. Having a good, fresh spice rack and a few essentials on hand, (such as some homemade bone broth), can turn your fridge full of partial ingredients into a culmination of savory deliciousness in minutes!