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

Thank you for making this recipe a favorite with so many people! Whenever I ask, “What do you want to eat?” the answer is always “Yaki Udon.” This is our family’s go-to recipe. Background: I’ve been eating this for Saturday lunch since I was a kid.

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.

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 🙋🏻‍♀️

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

I love this beef stew because it’s perfect for chilly days, practically cooks itself, and combines hearty meat, vegetables, and potatoes all in one comforting meal.

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.