How to preserve tomatoes

Fattoush recipes vary and some ingredients differ from one method to another, but the result is always a refreshing salad of colorful vegetables.

Spatchcocking is a practical way to prepare a whole bird for the grill. The flat surface created makes for easy turning and creates a surface where sauces can pool and caramelize--minimizing dripping. Great technique for barbecue chicken!

Adapted from: the Kitchn

My homemade hot hot chili.if it's not hot I don't want it.

very fast to prepare can have as a snack or as a main meal.

A Tasty easy simple light dish !

Concept taken from Chowhound.

A loaf of pita bread, stuffed with a special kofta mixture, brushed with oil, and toasted in the oven. Cut it and serve the arayes hot.

I learnt this method from my husband.Heat the frying pan well before adding the steak. It's delicious served with grated daikon radish and ponzu sauce. Recipe by Yuuyuu0221

Featured in Cookpad News ♬ This method allows you to cut tomatoes without crushing the seeds, so they maintain their shape even when mixed with dressing.The origin of this recipeTo prevent the juicy seed part from spilling out and making the dish watery.

These are always a good appetizer or just a little snack. Easy preparation and cooking process!!!

Seasonal Isaki is good as sashimi too. Since the skin is tender, there is no need to remove it and we can enjoy it with the healthy fats underneath.Have the ice water ready since you will transfer the fish immediately after pouring the hot water.The trick to having a delicious arai dish is to make sure that no moisture is left on the fish. Recipe by Tatakaukokkusan

Easy to make and the taste is great!!

Omg goodness

Preparing tabbouleh with pomegranate molasses adds a rich flavor to the mix of parsley, mint, tomatoes, onions, and bulgur. Try it out.

How to boil a quinoa?

Cooking quinoa is as easy as boiling water and so healthy!

If you don't prep your cauliflower immediately after buying it, it'll develop a terrible color. So let's boil it while it's still fresh.If you cut it apart with a knife and then boil it, you'll get these small bumps and it'll make for a terrible shape. So boil the entire head, and then break apart the florets with your hands.I add the vinegar to keep it a nice color when boiling. If you don't have vinegar, you can substitute it with a small amount of wheat flour or lemon juice.Depending on the flavor of the cooking you're going to do after boiling it, it might be a good idea to break it up and use it in different ways. Recipe by Honoono ryourinin

Many people know that enzymes that break down proteins help to tenderize meat. The best known foods with those enzymes are pineapple and kiwi, but it's quite an effort to buy and prepare them just for this purpose. I did some research on what other foods have these enzymes, and what do you know, cabbage has them too!You can tenderize meat in the preparation stage before you start cooking it. The cabbage must be grated, not chopped! If you have a pineapple or kiwis around they work faster, but their flavor does get in the way of other flavors. So if you have the time, use cabbage! Recipe by Heartful Kitchen Rei

Until I was shown in person how to prepare artichokes, I never thought to cook them myself. I wondered if there were other people like me, so I posted this recipe.User "Torebiante" told me that American artichokes are large and tough. I used Italian artichokes (carciofi).I tried this method with various varieties of artichokes (3-10 cm in diameter), and this method seemed to be okay for Italian artichokes. Recipe by Arsinda