"I'm a big fan of focaccia, and this recipe is truly fool-proof, even if you're never made bread before. I love the craggy pockets, and it has a perfectly pillowy interior. If you don't happen to eat the entire loaf in one sitting, you can freeze it for later.
I love eating this focaccia on a Sunday morning with a runny, fried egg on top." — Alexis deBoschnek
"My roommate took this gluten-free waffle recipe and adapted them into vegan pancakes. Unfortunately, we don't have a waffle iron, but these came out SO yummy (and honestly, I'm not even a big pancake or pumpkin person).
The batter is thicker than normal pancake batter, so they tasted less "cake-y" to me, and I loved that! They're also super easy to make and they made my apartment smell delicious." —Nichole Francois
"IMHO, stir fry is one of the greatest culinary inventions of all time. First of all, you can use whatever is in your fridge. Secondly, it comes together quickly and with very minimal effort, making it one of my favorite weeknight dinners.
I make stir fries all the time, but this honey garlic shrimp recipe from Sally's Baking Addiction is one of my favorites, and it's a meal I come back to time and time again.
It calls for five ingredients: Honey, soy sauce, garlic, shrimp, and olive oil, but you can dress it up with whatever you have on hand. I like to add some Asian stir-fry veggies, scallions, and black sesame seeds. I serve the stir-fry over rice to make it more filling, and it's always so satisfying. If I know I'm going to make this stir-fry at night, I let the shrimp marinate in the fridge all day. Then when I'm ready to cook, the whole meal comes together in about 20 minutes flat." —Hannah Loewentheil
Ghazalle Badiozamani/ The Kitchn / Via thekitchn.com
"As a single person cooking for myself most of the time, I'm always looking for variations on the big-batch chicken and vegetable combo. When my Texas roots had me craving some good BBQ, I did a quick Google search and the internet answered with this super simple recipe.
Brushing the chicken every ten minutes takes a little bit of work but the final thick, caramelized coating of sauce is worth the extra effort. I made the chicken with two quick sides: coleslaw with this easy sour cream dressing, and a can of ranch-style beans. Of course it's not exactly the same as my favorite BBQ spot back home, but this dinner took an hour to make (and I was mostly watching Netflix the whole time rather than cooking), so I couldn't ask for a homemade recipe that's more comforting and delicious." — Natalie Brown
"I wanted to make a pie — It seemed like the right way to celebrate the official start of fall. And while everyone is obsessed with pumpkin everything, I find it a little boring IMHO. Luckily, this recipe calls for a meringue topping that takes your usual pumpkin pie to the next level.
It's basically just a simple, delicious pie made better with a merignue topping, which is just egg whites and sugar that get whipped until light and foamy. I loved it and can't wait to make it again." —Jesse Szewczyk
"Adulthood is mostly responsibility and paying bills, but one of its rare pleasures include buying a basic slow cooker and making some comforting beef stew for yourself. This recipe involves enough prep work to feel like you're really ~hustling~ for your meal, but then you can chill out and let the slow cooker do the real grunt work while it fills your apartment with the delicious smell of stew.
Once it's done, you have then five meals' worth of delicious, hearty beef stew. This recipe is a necessary (and very tasty) addition to anyone's home cooking arsenal." — Delia Cai
"I was working on an article recently where I tried out a bunch of copycat restaurant recipes at home, and a homemade version of Taco Bell's Crunchwrap was my favorite by a long shot. Every bite is crunchy, creamy, savory, and cheesy, and the homemade version tastes much fresher than anything you'd eat from a fast food restaurant.
Making it is simple. First, you brown some ground beef (you could also use chicken, turkey, or even tofu) and heat up a flour tortilla. You fill the tortilla with the meat filling, a hard taco shell, and then all your toppings such as sour cream, lettuce, tomato, and shredded cheese. Fold everything up and put it back on the stove until it's warm, golden-brown, and melted. It's an easy comfort food recipe I know I'll be making again." —Hannah Loewentheil
Soups, stews, bolognese sauces, white sauces, beans and lentils are all good big batch foods that can be transformed into a variety of dishes. This classic and healthy bolognese sauce can be used for lasagne, with spaghetti, as a cottage pie, in a chilli or a filling for jacket potatoes.
Rice is the staple food of more than half the world's population, and it's been that way for centuries. It's cheap, it's filling, and it can be easily grown in a variety of climates. Rice is so important to so many people that it's no surprise that it's the world's most-eaten food.
Rice is often considered the most consumed staple food globally. It serves as a dietary staple for a large portion of the world's population and is a major source of calories and nutrition for billions of people.
Who Is the Richest Food Blogger? The highest-earning food blog out there is Pinch of Yum. According to a recent report from January 2023, the blog income reached over 10 million dollars last year. While that is clearly a lot higher than any average professional food blogger's salary, it is still something to aspire to.
The first food blog launched in July, 1997 as a running feature on the Chowhound web site. Titled "What Jim Had for Dinner", Chowhound founder Jim Leff cataloged his daily eating. The majority of food blogs use pictures taken by the author himself/herself and some of them focus specifically on food photography.
Thaumatin, also known as Talin, obtained from arils (appendages found on certain seeds) of the katemfe plant (Thaumatococcus daniellii) discovered in West Africa is 3,250 times sweeter than sugar (when compared to a 7.5% sucrose solution).
Almas caviar might be the most expensive food in the world, clocking in at $34,500 USD per kilogram. It's really expensive because it's rare and is sourced exclusively from the Iranian Beluga sturgeon (also referred to as the Huso Huso).
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.