low sugar

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Garlic Parmesan Flounder

c. extra-virgin olive oil

flounder

Kosher salt

black pepper

c. Parmesan

bread crumbs

garlic,

lemon

Plot twist add a little bit of crab boil to the egg and let it marinate for a few minutes in the fridge

Wow!!  This is definitely a “keeper”!  Made it as written, but didn’t want to use all that oil. I just sprayed pan with olive oil and then misted top of fish before putting in oven. Stuck a little to pan, but not too badly ... maybe next time I’ll try lining the pan with non-stick foil.

I used Parmesan cheese grated not fresh and my ingredients turning into paste, but it still turn out better than I thought. Use fresh cheese!!

This was the BEST recipe for flounder I have ever used. Will definitely be using this again, and my kids loved it as much as my husband and I did!

This recipe is delish!!! I used more Parm and less bread crumbs (panko was what I had on hand), used 1 t. granulated garlic and  I pressed parm/panko/lemon rind mixture very firmly onto the fish, adding more and pressing to areas that needed coating....My fillets were not that thick, so I baked a little less, and then broiled tops a bit at the end to make golden. Yummy!

I also shifted gears and tried this combo (without the lemon rind) onto 1/2" salted, drained Fresh eggplant slices and a bit more evoo drizzle, before baking.... worked very well !

I love this recipe - easy, cheesy, lemony and delicious. I make it Gluten free by using gluten free bread crumbs and it tastes great, and cooks up just perfectly.

I drizzled on olive oil prior to dredging. Awesome recipe, great taste, quick and easy to fix.

Very good recipe! I followed this recipe as is but also placed a few in an egg bath, dredged them according to the recipe and then fried them in a little olive oil over stove top.

They came out extra crispy/crunchy. The only problem I had was that ones I baked stuck to the pan. I dont think you can get a crunch on these without using oil but I dont think you can use oil on parchment paper if desiring to prevent the fillets from sticking.

I also roasted some mixed vegetables to go with this dish.

I love this recipe. I'd forgotten how delicious flounder can be when baked and this recipe produces flaky, moist (not soggy) and flavorful fish. Give this super easy recipe a try!

This was an excellent recipe !!
made it 3 times already .

Fun fact: if you cover fish lightly in mustard after you season it, it helps the breading stick and you don't taste it after its cooked.

I have never written a review before BUT your recipe made my first attempt at baking fish easy and delicious. Thank you very much!

https://streaming.hearstdigitalstudios.com/manual_upload/57ee7de0bbddbd6d99446d6d/mp4/Parmesan_Crusted_Tilapia_WIDE_FINAL_1475247595_4000_hd_v3.mp4

This Parmesan-Crusted Tilapia will make you feel like you went out to a fancy seafood restaurant.

Parmesan-Crusted Tilapia

This loaf is the simplest bread we know how to bake at home and it requires no stand mixer, no starter, no special knowledge, and no kneading.

How To Make No-Knead Bread

all-purpose flour

salt

active dry yeast

water

Make a wet, shaggy dough. Place the flour, salt, and yeast in a large bowl and whisk to combine. Make a well in the center, and add the water into the well. Stir until it forms a shaggy dough.

Cover the dough bowl and let rise for 6 to 8 hours. Cover the bowl with plastic wrap or a kitchen towel. Set aside in a warm place to rise until doubled in size and bubbly, 6 to 8 hours.

Shape the dough and rise for another hour. Lightly flour a piece of parchment paper. Turn the dough out onto it, folding it over on itself at least once while you do so. Quickly shape the dough into a round ball (see this video for basic instructions). Cover with a kitchen towel and let rise for 1 hour more. 

Preheat the oven and the Dutch oven. About 30 minutes before the hour is up, arrange a rack in the middle of the oven. Place a large Dutch oven with its lid on the rack. Heat the oven to 450°F.

Transfer the loaf to the preheated Dutch oven.The shaped dough will have risen and nearly doubled in size. Using the parchment paper as a sling, carefully transfer the loaf, still on the paper, to the Dutch oven. If desired, make a slash or shallow cut on the top of the dough with kitchen shears or a sharp knife so that the bread can expand while baking.

Cover and bake for 30 minutes. Place the lid on the pot and put it in the oven. (Careful, the lid is hot!) Bake covered for 30 minutes. 

Uncover and bake for 15 minutes more. Remove the lid and bake for 15 minutes more. You can be extra-sure that the bread is done when an instant-read thermometer inserted in the top or side registers 210°F.

Cool and slice the bread. Remove the Dutch oven from the oven and use the parchment paper to transfer the bread to a wire rack. Let cool at least 15 minutes before slicing the bread. 

How To Cook a Frozen Turkey

frozen turkey

butter

Salt

Pepper

Heat the oven to 325°F. Place a rack in the bottom third of the oven.

Place the turkey in the roasting pan: Unwrap the turkey and place it on top of a roasting rack inside a roasting pan. Don&#x27;t try to remove the giblets or season the turkey right now.

Roast for 2 1/2 hours. Try not to open the oven door or let out too much heat. After 2 1/2 hours, your turkey should just be starting to turn golden.

Check the temperature: This temperature check is just to get a reference point for how quickly the turkey is cooking. At this point, the breast and thighs will likely be in the low-100°F range.

Remove the giblets: The turkey should be thawed enough at this point that you can remove any trussing mechanisms (although most are safe for roasting in the oven; check the turkey&#x27;s packaging for information). Check the neck cavity and remove the bag of giblets if you see it. Check the cavity of the turkey for the neck or giblets, and remove them if you can. If you can&#x27;t get to the giblets, or if the giblets are still frozen inside the turkey&#x27;s cavity, continue roasting, but check every 30 minutes to see if you can remove the giblets. Be careful — the turkey is still mostly frozen, but the juices around the surface are hot.

Tuck the wings behind the turkey: You can also leave them untucked — either way is fine.

Season the turkey: Brush the turkey with melted butter. Sprinkle with salt, pepper, and any other seasonings you&#x27;d like to use. Rub in the spices with your fingers.

Tip the turkey to pour out any juices: Juices tend to collect inside the cavity of the turkey as they melt. Lift the roasting rack and tilt the turkey so these juices pour out into the pan.

Continue roasting: Refer to the chart above for estimated total roasting times. Check the temperature in the breast and thigh meat every hour or so to gauge how fast it&#x27;s cooking, and tilt the pan to pour out any juices. Brush the turkey with more butter if you&#x27;d like. If the skin over the breasts is browning more than you like, cover loosely with foil. If the pan starts looking very dry or if the drippings start looking burnt, add a few cups of water or broth.

Cook until the turkey registers at least 165°F in all areas: The breast meat is the thickest part of the turkey and will cook the slowest. The middle of the turkey, closest to the bone, will also be the last to cook through; the temperature may be well above 165°F close to the surface, but below temperature deeper in the meat. Make sure you take the temperature in multiple places and also at multiple depths in the meat to be sure you&#x27;re getting an accurate temperature reading throughout. (Just be sure not to hit the bone, which will give you a false temperature.)

Rest the turkey for 30 minutes. Set the turkey aside to rest for at least 30 minutes. Use this time to make gravy, if desired.

Carve the turkey and serve. Transfer the turkey to a cutting board and carve.

Air Fryer Potatoes from Delish.com are the perfect side to serve with your dinner tonight: quick, easy, and perfectly crispy on the outside.

Air Fryer Crispy Potatoes

lb. baby potatoes, halved

garlic powder

Italian seasoning

Cajun seasoning (optional)

Lemon wedge,

parsley,

Which is your favorited potato side dish?

My potatoes came out similar to the photograph. The potatoes are at the bottom left side (the other is my own chicken nuggets). Mine were overcooked, but I'm sure it's because my potato pieces were smaller than what was used in the original recipe. Also, I'm sure the spices this recipe uses makes them brown as well.  I used this as a basic recipe for my potatoes as very first AF recipe and it was great.  I used salt, pepper, onion powder and garlic powder to my liking along with 1 TBS of olive oil.  Because my pieces were 1 inch, I cooked them for 10 minutes, shook them, and then cooked for 8 more minutes - it was too long.  Next time I'll either have bigger pieces or cook them for fewer minutes.  That's my fault, not the recipe's. I'm just excited to try again!

The variations on this are limited only by your spice rack and the variety of patatoes in your pantry.  I often pre-bake washed whole patatoes poked several times with a fork about 20 min in the AF @ 400°. When cooled down I place groups in zipper lock vacuum seal bags, and store them in the fridge. When ready to eat I take out a bag, cube, oil, & spice the patatoe; let them set for a few minutes; and then put them in the AF @ 400° for about 4-6 min, shaking them at least once or twice. The pre-baked patatoes won't take up fridge space for long!

I was given an air fryer for Christmas and this recipe was the first thing I tried. So easy, so quick, and so very yummy!

Loved this I just sprayed olive oil on every three min too extra crispy

Followed the recipe and directions using little red potatoes. Delicious and we loved them. They turned out crispy and looked just like the picture. Definitely  will make them again.

Excellent recipe, I love the flavor. We served with pork loin and mashed butternut squash. The air fryer I have only gets as hot as 390°, I ended up having to cook them a bit longer, maybe 30 minutes total. But they were great and I highly recommend the recipe!

What a great little recipe! The lemon was amazing, I was leery of it but happily surprised!

I can’t  wait to try this tomorrow with my brussels sprout and roasted potatoes I’m more of a oven roasted potato gal hopefully they come out as brown and delicious as yours.

the recipe is very easy. Thanks only thing I I had to keep them in a little longer.

very tasty..... but not quite as crispy as I hoped..... Suspect it may be because the only "baby" potatoes I could find today were Yukon Golds..... Will be trying again with another type soon!!

Anybody know if cubing a normally sized russet or white potato would work??

That was the best recipe ever😀👍. My family really LOVED them 😋

https://streaming.hearstdigitalstudios.com/manual_upload/58b46cfebbddbd1728608e0f/mp4/Salt_and_Vinegar_Potatoes_FRONT_1488219406_4000_hd_v3.mp4

If You Love the Chips, You Need to Try these Salt & Vinegar Potatoes for Dinner!

Instant Pot Potato Soup from Delish.com is perfect for a cold winter night.

Instant Pot Potato Soup

onion,

thyme leaves

russet potatoes, peeled and diced

chicken broth

cornstarch

heavy cream

Shredded cheddar,

bacon,

chives,

My adult son going this recipe and asked me to make it. He helped. The first time we made it I didn't have fresh thyme or garlic. This time we did. Wow! What a difference! This has to be the best potato soup I ever ate! He added salt after it was finished. I'm actually glad it didn't call for salt because we like to add for our own taste. Also adding bacon and cheese to the serving ads salt. I can't eat it, I'm keto, very low carb not he had me try a spoonful. OMG! Delish!

I followed the recipe and got a pot full of broth with diced potatoes floating in it. Here’s how I fixed that: I poured everything into my food processor and blended it all smooth, then doubled the corn starch and blended it some more. Poured it back in the instant pot and pressure cooked it five more minutes.

Made the potato soup tonight turned out EXCELLENT but i had no idea when pressure cooking your potatoes you will not have  same amount of potatoes that you started with turned out very very delicious  i did add a cup or cup and a half of sour cream to my recipe  and turned out really good so i peeled about 6 or 8 potatoes  that i had left 
(Some very small Yukon golds ) and threw them in a pot on the stove and added to the soup we had left next time i will make a lot more potatoes or can anyone tell me what i can do differently next ? Thanks !!

Used regular broth instead of low sodium. This was a huge hit! Everyone went back for seconds and there was nothing left! Will definitely make again.

Mmmm Yes! I of course added some things on my own and put the bacon inside, instead of on top, I also added a bit more than healthy amount of cheddar in the soup as well.😂 But omg so good!

Made it tonight.  The things I changed were I diced up the bacon and cooked it in the pot first.  I removed the bacon, drained the grease out of the pot and then added the butter and onions.  I made sure to scrape up all of the good bacon bits left behind.  After the milk mixture was added and it had boiled for 5 minutes, I added about a cup of shredded extra sharp cheese to the pot. I used unsalted chicken broth so I added some salt and pepper at the end.   Yummm.  Very good.

I generally cook low sodium. Like being addicted to anything (salt, sugar) when you eat less you can REALLY taste the salt in food. I have a hard time eating soup in restaurants because it’s so salty but the average person puts salt on top of salty food. I thought this soup was great. I added a small amount of salt and pepper and between that and the bacon and fresh herbs it tastes great. You can’t please salt addicts unless they’re eating 1800mg in a serving. And I personally think salty food is gross n

This recipe is terrible, as is. The only flavour comes from the bacon And cheese added on top When you serve it!

Looks awful in the video.  Like thick gravy. I wouldn't use the potato masher.

Tasty. I'll agree, you do need to season. I put around a teaspoon of salt and half a teaspoon of pepper while cooking onions. Added a little more pepper and some celery salt after it was done. Makes more like six servings.

Made this soup last night for dinner.  Did not change a thing and thought it was very good.  For the two of us we have 4 meals.  Used my french fry cutter then diced those to make the potatoes 1/2" cubes.  Went very fast during prep and had plenty of potato cubes in the finished soup.  Added very small amount of sea salt at the end.  Sprinkled ground pepper on top when serving.  I will add a small amount of celery salt as others suggested next time to see how it flavors the soup.  Put the remainder in pint jars and froze them for future meals.  I thought it was a really good soup.  I don't have an Instant pot but used my Cuisinart Pressure cooker.  Good recipe, will keep.

I made this tonight with a few modifications.  It was fabulous.

https://streaming.hearstdigitalstudios.com/manual_upload/5845d8a6e694aa218235a880/mp4/Loaded_Potato_Soup_FINAL_FULL_1480972469_4000_hd_v3.mp4

Imagine all your favorite baked potato toppings—bacon, cheddar, sour cream, green onions—in a spoon.

If You Like Mashed Potatoes, You'll Freak Over This Loaded Potato Soup.

Warm up from the inside out with these Classic Stuffed Peppers from Delish.com.

Classic Stuffed Peppers

rice

extra-virgin olive oil,

beef

tomatoes

oregano

bell peppers,

c. shredded Monterey jack

A great, basic recipe for stuffed peppers! I too thought they would be too bland as written so I added some extra seasonings. I also read that others could not get their peppers tender enough - I rubbed each pepper with oil inside and out, and cooked them covered with foil for 45 minutes instead of 35, and then cooked uncovered for an additional 15. My peppers came out perfect! I also did not drain the fat from cooking the beef, however I did not have much to begin with since I used a leaner blend. Awesome recipe, but docked a star due to the adjustments made. Thanks!

My mother used a 50/50 mix of beef and pork.  She would double the garlic.   She also poured some tomato juice around the peppers in the baking dish, which made the peppers juicier and a little softer.

Tried it with Boca veggie meat and tasted SO GOOD. I also added some spinach and it was amazing.

Really enjoyed this! If you like spice and heat I would recommend adding some extra chili powder or hot pepper flakes. I found it a little bland otherwise, but that may be just right for you.

Good, but I thought it needed more seasoning even after I added 1-1/2 tsp of salt.  I was short on time so nuked the peppers for 3 minutes until a little tender but still on the crisp side.  I only needed to bake 20 minutes instead of 35 before topping w/cheese & baking the last 10 minutes.

Yes, I would make this again! You can always Dr. it up and use different kinds of diced tomatoes like the ones that have basil and garlic. Or if you enjoy garlic, use more than three cloves. But it was great just like the recipe was. :)

I have made this dish, using this recipe, at least twenty times. My family and friends beg me to make it! I make it exactly as written with the exception of substituting cauliflower rice for actual rice, making it into a low car dish. Otherwise, it IS the perfect stuffed pepper dish, exactly as written. Perfect every time.

Turned out amazing and I used garlic herb cauliflower rice and a little dried hot peppers. Delicious

I made this with mushrooms instead of meat. It’s very delicious.

This is my first time trying to cooking stuffed peppers and this recipe so far has turned out really good.

This was such a yummy dish! I made a few adjustments though. I used A can of Rotel Instead of regular chopped tomatoes to give it some heat. When cooking the rice, I added a packet of Sazón seasoning to flavor the rice. I also used a large purple onion and added a bit more garlic. Coating the insides of the peppers helped to soften them during cooking. It turned out great! Yummmm!

Cooked according to directions except used parmesan...a good quality one! 
Thought it was delicious and fresh...I used amazing beef from Lancaster, and too much spice was not needed. Perfect!

This is my go to recipe but I change some of it. I parboil my peppers for 15 minutes before stuffing them so they are soft and cook easily. I use an Italian Zest seasoning and add a little Cumin in addition to the seasoning used for a little more flavor. I also add cheese to the meat mixture because we love cheese in my home. So delish ❤️

I cut the recipe in half and used orzo pasta instead of rice, homemade marinara and shredded mozzarella and provolone pizza cheese blend. They turned out great! My husband loved them! I will definitely be making these again VERY soon.

Great recipe.  I used quinoa instead of the rice, and used tomato sauce instead of the rice tomatoes, added chopped fresh roma tomatoes and jalapenos in last 10 minutes, to taste.

has anyone tried reheating the left overs?  If so what method, oven, microwave?

https://streaming.hearstdigitalstudios.com/e3b98a7d-42da-4733-9a39-fecac064e906/video_rover_16x9_1080p_hd_1554924884_70206.mp4

Keep it simple and good with these classic stuffed peppers, filled with sweet onions, fragrant rice, and tomatoey beef.

Classic Stuffed Peppers Never Fail To Satisfy

How to make spectacular bacon, the easy way. Learn what pan to use, how long to cook it, and more, plus a tip for extra-crispy bacon. 

How To Make Perfect Bacon in the Oven

bacon

Heat the oven to 400°F and prepare the baking sheet. Arrange rack in the middle of the oven and heat the oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil, making sure there is overhang on all 4 sides (overlap a few sheets if needed, this makes cleanup easier).

Arrange the bacon on the baking sheet. Arrange 12 ounces bacon on the baking sheet in a single layer. The slices can be close together or touching, but don&#x27;t let them overlap or they&#x27;ll stick together during cooking.

Bake the bacon. Bake until the bacon is deep golden-brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes. The bacon fat will sputter and bubble as the bacon cooks, but shouldn&#x27;t splatter the way it does on the stovetop.

Transfer the bacon to a plate lined with paper towels. Use tongs to transfer the bacon to the paper towels to drain and finish crisping. Serve immediately. 

Clean up. If you want to save the bacon grease, let it cool slightly, then pour it through a fine-mesh strainer into a heatproof container and refrigerate. If you don&#x27;t want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.

This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.

Dutch Baby

eggs

flour

milk

sugar

nutmeg

unsalted butter

confectioners' sugar or cinnamon sugar

Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.

Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.

Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.

This large baked pancake is excellent for breakfast, brunch, lunch and dessert any time of year.

Chop the greens super-fine to achieve the prettiest color. Use whatever looks best in the market (spinach and chard are brightest when it comes to color), or you can use bagged baby spinach. You only need 1/2 cup of chopped greens, but you could use twice that amount.

Greens and Garlic Frittata to Go

Salt and pepper

garlic

Parmesan

extra virgin olive oil

Beat the eggs and milk in a bowl with salt and pepper to taste. Beat in the greens, garlic and the Parmesan.

Heat the olive oil over medium-high heat in a heavy, 8-inch nonstick omelet pan. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture, scraping in every last bit with a heat-proof rubber spatula. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover and cook 7 to 10 minutes, until the frittata is puffed and just about set. From time to time remove the lid and loosen the bottom of the omelet with a wooden or heat-proof rubber spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.

If the frittata is still runny on the top, wearing oven mitts, slide the frittata out onto a plate or even better, a saucepan lid that has a handle, reverse the pan over the plate or lid, and holding the two together, flip the plate or lid so that the frittata goes back into the pan on its not-quite-cooked side. Finish for no longer than a minute, then reverse onto a platter. Allow to cool to room temperature, and serve, or chill. Cut into 4 wedges to serve. The wedges pack well and are very portable.

Corn tortillas are made with just two ingredients: masa harina and water. What could be easier? Here's how to make tortillas for the best-ever tacos!

How To Make Corn Tortillas From Scratch

masa harina

Prepare the tortilla press: Cut the zip-top bag open along the sides. Open the tortilla press and lay the opened bag on top. (The plastic can be reused indefinitely; just wipe it clean of any dough after each use.)

Mix the tortilla dough: Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.

Knead the dough: Using your hands, knead the dough for a minute or two in the bowl. The dough is ready when it&#x27;s smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit &quot;springy,&quot; like Play-Doh.

Adjust too-dry or too-wet dough as needed: If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.

Rest the dough (optional): If you have the time, cover the bowl with a towel and rest the dough for 15 to 30 minutes. This gives the masa time to fully absorb the water and improves the taste and texture of the tortillas. You can skip the rest period if you&#x27;re in a rush.

Roll the dough into balls: Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 6-inch tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.

Press the dough with the tortilla press: Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn&#x27;t look quite even after pressing or you&#x27;d like it a little thinner, rotate the tortilla in the plastic and re-press.

Peel the tortilla off the plastic: Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.

Continue pressing tortillas: You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack — they can stick to each other or break around the edges, especially the ones on the bottom.

Heat the griddle: Warm a large, flat cast iron griddle or skillet over medium-high heat. When ready, a few drops of water flicked onto the surface should sizzle immediately and you should be able to hold your hand an inch above the surface for just a second or two.

Cook the tortillas for 1 to 2 minutes on each side: Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.

Wrap the tortillas in a towel: As you take cooked tortillas off the griddle, stack them up and wrap them in a clean kitchen towel. The tortillas will be a bit dry and brittle just off the griddle, but will continue to steam and soften inside the towel as you finish cooking the rest of the batch.

Serve immediately, or cool and refrigerate for up to 3 days: Fresh corn tortillas are best when they&#x27;re just off the griddle and still warm, but leftover tortillas are still very good! Let any leftovers cool completely, still wrapped in the towel, then put them in an airtight container or zip-top bag and refrigerate for up to 3 days.

Reheating tortillas: Dampen a kitchen towel or paper towel slightly and wrap the tortillas loosely. Microwave in 30-second bursts until the tortillas are warm and pliable. Eat immediately.

How To Brew Green Tea

green tea

Heat the water: Place the water in a tea kettle and heat it to 160°F to 180°F. Alternatively, bring the water to a boil and then let it rest until it cools to the correct temperature. If you do not have a thermometer to measure the specific temperature, heat the water to just short of boiling. Traditionally Japanese green teas and spring teas are brewed at lower temperatures (160°F to 170°F) and standard Chinese green teas at higher temperatures (170°F to 180°F).

Pre-warm the teapot or cup (optional): Pour a small amount of boiling water into the pot or cup. When the pot or cup is warm, pour out the water.

Measure the tea leaves: Using a scale, measure 2 grams of tea leaves. Alternatively, measure 1 teaspoon of tea leaves.

Place the leaves in the teapot or cup: Place the tea leaves in the pot or cup, either directly or in an infuser.

Pour the water: Pour the water over the tea leaves.

Cover the teapot or cup: Place the lid on the teapot, or if using a cup, cover it with a lid or a small saucer.

Steep the tea: Depending on the particular variety, the tea should steep for 1 to 3 minutes. Small leaves generally infuse more quickly than large leaves. Set a timer for 1 minute. Taste the tea at 1 minute and then every 30 seconds until it is to your liking.

Stop the infusion: As soon as the tea is ready, remove the leaves by lifting out the infuser or pouring the tea through a strainer.

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