classics

Pea and ham soup, but not as you may know it.

Matt Moran's green pea and ham hock soup

tbs olive oil, plus extra to drizzle

onion, chopped

carrot, chopped

garlic cloves, crushed

celery stalk, chopped

bay leaf

thyme

smoked ham hock

1L (4 cups) chicken stock

peas

mint, leaves picked

Pea tendrils, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Char siu, a Chinese BBQ pork dish, has traveled from the southeast Guangdong region to become a favorite across the world. Our version comes together with a sweet and spicy marinade that doubles as a sauce brushed on the pork as it roasts. Serve sliced in bao buns or as a topping for lo mein or rice.

Char Siu (Cantonese BBQ Pork)

brown sugar, packed

Tbsp. honey

Tbsp. soy sauce

dry white wine

Tbsp. rice wine vinegar

sesame oil

Red food coloring (optional)*

pork shoulder

Tbsp. Cantonese BBQ Pork Rub

Step 1

Step 2

In a medium bowl, stir brown sugar, Cantonese BBQ Pork Rub, honey, soy sauce, wine, vinegar, sesame oil, and red food coloring (if using) until combined. Remove and reserve 1/4 cup of marinade in a small bowl. To remaining marinade, add pork strips and turn to coat. Cover and chill pork and reserved marinade for at least 8 hours for best flavor or up to overnight.

Step 3

Step 4

Preheat oven to 400 degrees. Line a sheet pan with foil. Pour 1 1/2 cups water into the pan and place a metal rack on top. Place marinated pork on rack and roast for 20 min. Reduce temperature to 350 degrees, flip pork, rotate pan, and roast for an additional 20 min. Add more water to pan if it dries up to prevent drippings from burning.

Step 5

Step 6

Remove sheet pan from oven and generously brush pork on one side with reserved marinade. Return to oven for 10 min. then flip pork and brush other side with remaining marinade. Roast for an additional 10 min. until top is lightly caramelized.

Step 7

Step 8

Let pork rest for 10 min. before slicing strips crosswise into thin pieces. Garnish with scallions and serve with bao buns, rice, noodles, or stir-fried vegetables. Dice pork to use as a filling for steamed buns or dumplings.

This sweet and spicy BBQ sauce is used as a marinade and basting sauce for our Char Siu recipe. Inspired by traditional Cantonese flavors, use this sauce anywhere you'd use barbecue sauce for a Chinese-inspired take on your favorite dishes. Use with any cut of roasted meat, as a tableside condiment for dipping, or stirred into mac 'n cheese or baked beans.

Cantonese-Style BBQ Sauce

In a small pot, whisk together all ingredients until well-combined.

Place pot over low heat and simmer until sugar is dissolved and mixture is just beginning to thicken, about 5 min. Remove from heat, transfer to an airtight container, and chill until ready to serve. Will keep in fridge for 4 to 6 weeks.

Street taco-style carne asada tacos get a lift of bold, citrusy flavor with a quick sauce. Marinate your steak and load up the table with as many toppings as you can think of for a fun and flavorful taco night experience!

Carne Asada Tacos

cilantro,

+ 2 Tbsp. lime juice

agave

olive oil

lb. skirt steak

Street taco sized tortillas

Toppings: pico de gallo, cotija cheese, cilantro, reserved sauce

Tbsp. Minced Garlic

Chipotle Chiles in Adobo Sauce, finely chopped

Ground Cumin

Sweet Spanish Smoked Paprika

Mexican Oregano

Mayan Sea Salt

In a large bowl, combine all marinade ingredients except olive oil. Slowly stream in olive oil while whisking until marinade is emulsified. Reserve about 1/2 cup marinade. Marinate steak in large bowl for 20 to 30 min. Pat dry and grill to desired doneness, from 125 degrees for rare to 160 degrees for well done. Slice steak into strips, assemble tacos with desired toppings, and serve with reserved sauce.

Master the perfect classic margarita, or mix up your favorite flavors!

The Perfect Classic Margarita

oz 100% agave tequila (silver or reposado)

lime juice (about 1 lime)r

oz orange liqueur (We recommend Cointreau)

oz agave syrup (adjust for sweetness)

Lime wheel

Makrut Lime Sea Salt

Run a lime wedge along the rim of a cocktail glass and dip the rim into Makrut Lime Sea Salt for a flavorful, citrusy finish. Fill the glass with fresh ice and set aside.

In a cocktail shaker, combine tequila, lime juice, orange liqueur, and agave syrup. Fill the shaker with ice and shake vigorously for 15-20 seconds until well chilled. Strain the margarita into your prepared glass. For an elevated touch, garnish with a lime wheel, twist, or even a dehydrated lime slice. Sip and enjoy responsibly!

Spicy Margarita: Muddle 2-3 slices of fresh jalapeño or serrano pepper in the shaker before adding other ingredients. Add Peruvian Chile Lime Seasoning instead of Makrut Lime Sea Salt for extra kick.

Tropical Margarita: Swap agave syrup for pineapple juice (½ oz) for a juicy, tropical twist. Garnish with a grilled pineapple slice for a smoky-sweet contrast.

Berry Margarita: Muddle 4-5 fresh strawberries, raspberries, or blackberries in the shaker before adding ingredients. Use a Bourbon Barrel Smoked Sugar-rimmed glass instead of salt for a sweeter sip.

Frozen Margarita: Blend all ingredients with 1 cup of ice until smooth for a slushy consistency. Serve in a chilled glass with a salted rim.

Smoky Mezcal Margarita: Replace 1-2 oz of tequila with mezcal for a deep, smoky flavor. Garnish with an orange twist for a citrusy contrast.

A savory french toast loaded with raw and roasted garlic and topped with hot honey and chive butter

Garlic French Toast

butter

chives (chopped)

garlic

olive oil and salt

eggs

milk

garlic powder

salt

honey

hot honey

Let the butter sit out to soften, or microwave it for about 8 seconds and stir. Mix in the chives and a pinch of salt. Put it back into the fridge to firm. When it is medium-firm, roll it up in some plastic wrap to form a log and let it firm up more in the fridge until it is solid.

Make chive butter

Preheat oven to 350

Slice the top of the garlic head off in a way that exposes all the cloves. Drizzle some olive oil onto the head of garlic and sprinkle with salt. Wrap the whole thing in aluminum foil and seal it.

Bake at 350 for one hour. Remove from oven and allow to cool. Pop out the individual cloves from the garlic head and put them into a bowl

Make roasted garlic

Put the eggs, milk, butter, raw garlic, roasted garlic cloves, garlic powder, salt, and honey in to a bowl.  Blend smooth with a hand blender.

Slice the sourdough into 3/4 inch slices. 8 slices, 2 per person. Place in a shallow bowl or a few bowls, and pour the egg mixture over the bread. Allow the bread to sit in the mixture for 20 minutes. Flip the bread and let it sit another 20.

Bring a pan to medium heat and add the butter. Add the bread to the pan and cook about 8 minutes per side to brown and cook through.

Serve the bread with the chive butter and hot honey.

Make the french toast

I made this yesterday to serve with an asparagus soup and it was awesome. I accidentally left out the fresh garlic and it was still delicious. Can't wait to try more things

With just a few pantry staples (7 ingredients!), these no bake cookies come together in minutes, no oven required: just stir, scoop, and let them set. They’re rich with cocoa, creamy peanut butter, and sweet oats, making them the ultimate kid-friendly (and mom-approved) treat.

The Best No Bake Cookies (with Oatmeal)

Cup Salted Butter ((113 g))

Cups Granulated Sugar ((350 g))

Cup Unsweetened Cocoa Powder ((32 g))

Cup Milk ((120 ml))

tsp Vanilla Extract

Cup Creamy Peanut Butter ((160 g))

Cups Quick Oats ((275 g))

Line two baking sheets or the counter with parchment paper. I&#39;m always for less dishes so I skip the baking sheets and simply put parchment paper down.

In a medium saucepan combine butter, sugar, cocoa, and milk. 

Set over medium heat, and cook stirring frequently until it reaches a full boil.

Allow mixture to boil 60 seconds without stirring. 

Remove from heat, immediately add in vanilla, peanut butter and quick oats. 

Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto parchment paper.

Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).

This recipe looks like the perfect quick treat. Love how nostalgic and fuss-free it feels. Great for busy days or when you just want something sweet without turning on the oven.

Usually when I make no bakes I have problems with the cookies not firming up. This recipe resulted in solid, perfect cookies.

This recipe has inspired me! I'm going to try making a vegan version💚🙏

Oatmeal cookies are my favorite! This no bake version sounds amazxing! Easy to make to satisfy sweet evening cravings.

These things are amazing! Super easy to make. The kids love them. One of my favorite staples.

I love that you included grams and ml in the measurements as well, that makes it so much easier! These turned out really well thank you.

Love the texture of these. I always add extra oats and peanut butter. The key is watch your time.
I have finally figured out it works better if you measure out oats prior to starting. Use a bigger pan than you think you need. The bigger the pan bottom the easier to control the boil.
Love these.

These were super easy to make and absolutely delicious! Will definitely make again!

I made this recipe for a sweet friend’s 92 yr old mom’s Birthday! These cookies are her favorite! I looked online and found your recipe Kendra! They turned out delicious &amp; they did harden up!! Thanks for the 1 min boil undisturbed tip !! She loved them ! I’m making more to give to friends for a Christmas treat !!Thanks for sharing 💜

Being a diabetic i did this recipe and used Stevia instead of the sugar. And all I can say is  they are addicting! I make a double batch every month and they are my go to when I'm having a sweet craving.

Great recipe, easy and easy for me to adapt it to vegan

These were so delicious and easy to make, yum!

Family favorite for sure. Super easy to make. Taste great. Make sure to to only boil for a minute. I learned this is key! We will be trying these again soon for sure.

These brought back all the childhood feels! I used to make a version of these with my grandma, and I remember always hoping they'd set... even when we rushed the boil. Made them with my kiddos this time, and not only did they set perfectly (thanks for the boil tip!), but we all stood around the counter sneaking warm spoonfuls.

Made these with the kids. Super easy, kids loved helping. Tasted great too.

Top 7 classics recipes from across the web

The most viewed classics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Matt Moran's green pea and ham hock...

Char Siu (Cantonese BBQ Pork)

Cantonese-Style BBQ Sauce

Carne Asada Tacos

The Perfect Classic Margarita

Garlic French Toast

The Best No Bake Cookies (with Oatm...

Top 7 classics recipes from across the web

The most viewed classics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Matt Moran's green pea and ham hock...

Char Siu (Cantonese BBQ Pork)

Cantonese-Style BBQ Sauce

Carne Asada Tacos

The Perfect Classic Margarita

Garlic French Toast

The Best No Bake Cookies (with Oatm...

The most viewed classics recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine