I had been craving meatloaf so decided to make some. My boyfriend reminded me that it's Burns Night. So I decided to mix a bit of American with a bit of Scottish and made a haggis-stuffed meatloaf to go with the neeps and tatties :-)

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

I learnt this trick from my mother.All you have to do is cook the rice as you would normally, but with a little vinegar. You won't even notice the scent of the vinegar once the rice has finished cooking. Recipe by Yuuyuu0221

Because of how the chicken appears in the pan, my family calls this "floating chicken."The chicken will cook in residual heat once it's removed from heat and sitting in the broth, which results in a tender and moist finish. If you boil the chicken the night before, you'll have moist boiled chicken by the next morning.I usually skim the scum off the water and serve the clear broth in cooking and in soups. Recipe by Ogunyanko

I kind of threw a bunch of stuff together to make this. The "BBQ" sauce in this recipe is actually the sauce I pour over my meatloaf but it worked perfectly with the marinade. Hope y'all enjoy ☺

I wanted to try some extremely nutritious quinoa.☆The ratio of water and quinoa is 2:1☆If this is your first time having quinoa, it will probably taste a little weird, so it's a good idea to flavor with some salt, but you don't need to add the olive oil. You don't need to eat it as is, you can add 2 tablespoons to 2 rice cups of rice when cooking white rice to make it more delicious. Recipe by -haruchan-

If you add "wings" to gyoza dumplings, the dipping sauces will stick to them better.Add just a little ginger and be generous with the vinegar in the soy sauce based dipping sauce.Since the gyoza dumplings are connected with the "wings", they're easy to flip over.The recipe for the gyoza dumplings themselves is. Recipe by Cooking S Papa

May to June is Germany's white asparagus season!I tried to find out how to cook them so I can enjoy plenty of them when I am in Germany.I looked at a German website like COOKPAD and German cookbooks.It is a pity you have to peel the skin thickly but the result is better.I call this website "the German COOKPAD" http://www.chefkoch.de/ For serving 2. Recipe by Popotankobu

I made white sauce, so I added it to doria!In Step 5, if you mix the white sauce and rice together beforehand, you'll have a smooth, delicious doria. Recipe by bvivid.

I love artichokes.I learned from preparing this that it is better to use small artichokes for cooking. The large ones have purple thorned tips that are sharp and painful. Since a large amount must be removed, the portion you end up with will be significantly less than the original size. The artichoke on the left in the photo shows what it looks like after paring it down to the edible portion. Recipe by White-Plumeria

On a talk show on a local TV station here in Hokkaido, they said that you can wash shucked oysters in 50°C hot water. I tried it out right away and the oysters really became clean. I wanted to share this with everyone, so I uploaded this tip.I was listening to the program while working, so I filled the gaps based on my own experience.Regarding the temperature of the water, if you have a thermometer you may want to measure it so that it's 50°C, but if you don't don't worry. Your body temperature is around 36°C, so the water should be hot to the touch. Bath water is around 42°C so use that as a guideline to how hot the water should feel. Recipe by mielle

This thinly sliced boiled chicken is moist, tender, and delicious sliced thin and served as-is, but it's also delicious if you shred it and add it to salad, mix it with sauce, use it as a topping on chilled Chinese noodles, or use it in many other ways. The chicken broth is also delicious. Use it up and create no waste.Use a heavy pan that retains heat well. If the chicken is thick, keep it boiling for 30 seconds to 1 minute and turn off the heat. Make sure to cover it while cooling. The chicken should be soaked in the broth until use, but if you are storing it, wrap tightly with plastic wrap to prevent it from drying out. Recipe by Heartful Kitchen Rei