seo recipes 2024

Salmon gets the cozy treatment in this simple chowder with bacon, potatoes, cream, and dill.

Salmon Chowder

bacon

carrots,

yellow onion, diced (about 1 1/2 cups)

celery, diced (about 1 cup)

kosher salt,

all-purpose flour

(32-ounce) carton seafood stock (4 cups)

bay leaf

fennel (optional)

black pepper, plus more as needed

salmon,

heavy cream

dill

Hot sauce and oyster crackers,

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Andrea Rivera Wawrzyn

Step 1

Cook 8 ounces chopped bacon in a large pot or Dutch oven over medium heat until the fat is rendered and the bacon is browned and crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate.

Step 2

Add 2 peeled and diced large carrots, 1 diced medium yellow onion, 2 diced medium celery stalks, and 1 teaspoon kosher salt to the pot. Cook over medium heat, stirring occasionally, until softened and just starting to brown, 4 to 5 minutes. Stir in 2 tablespoons all-purpose flour until the vegetables are coated.

Step 3

Stir in 1 (32-ounce) carton seafood stock, 1 pound peeled and diced potatoes, 1 dried bay leaf, 1/2 teaspoon ground fennel if using, and 1/2 teaspoon black pepper. Scrape up any browned bits from the bottom of the pot and bring to a gentle simmer. Simmer until the potatoes are cooked through, 15 to 20 minutes.

Step 4

Stir in 1 pound salmon chunks, 1/2 cup heavy cream, and 2 teaspoons coarsely chopped fresh dill. Simmer until the salmon is just cooked through, about 3 minutes. Remove the bay leaf. Stir in half of the reserved bacon. Taste and season with more kosher salt and black pepper as needed. Serve topped with the remaining bacon, oyster crackers, and hot sauce if desired.

Bouillabaisse (French Fish Soup)

olive oil

fennel bulb, diced (about 1 cup)

leek,

plum tomato, diced (about 3/4 cup)

shallot

garlic,

kosher salt, divided, plus more as needed

tomato paste

saffron threads

fennel seeds

black pepper

orange peel (about 2 inches long)

dried white wine

fish stock (32 ounces)

parsley

crusty bread slices,

Easy Garlic Aioli (see recipe below)

Make ahead: The bouillabaisse can be made up to Step 4, cooled, and refrigerated in an airtight container for up to 1 day. Return to a boil before adding the fish.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

Christine Gallary

Heat 2 tablespoons olive oil in a large high-sided skillet (at least 10 inches) or Dutch oven over medium heat until shimmering. Add 1 diced small fennel bulb, 1 coarsely chopped medium leek, 1 diced medium plum tomato, 1 diced large shallot, 2 thinly sliced garlic cloves, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the vegetables are tender and translucent, about 7 minutes.

Stir in 1 tablespoon tomato paste, 2 large pinches saffron threads, 1/2 teaspoon fennel seeds, 1/4 teaspoon black pepper, 1 wide strip fresh orange peel, and 1 dried bay leaf. Cook, stirring often, until fragrant and the tomato paste darkens in color, about 2 minutes.

Stir in 1/2 cup dry white wine and simmer until the wine is almost completely evaporated, about 2 minutes. Stir in 1 quart fish stock, 4 fresh parsley sprigs, and the remaining 1 teaspoon kosher salt. Increase the heat to high and bring to a boil. Reduce the heat to maintain a lively simmer and cook for 30 minutes to reduce slightly and let the flavors meld.

Turn off the heat. Remove and discard the bay leaf and parsley stems. Working in batches if needed, transfer the mixture to a blender and blend until smooth. Pour the blended mixture through a fine-mesh strainer back into the skillet. Press on the solids to extract as much of the liquid as possible until only a paste is left in the strainer. Scrape the underside of the strainer into the skillet. Discard the contents of the strainer.

Step 5

Taste the broth and season with more kosher salt as needed; it should be very well-seasoned. Return to a boil over medium-high heat. Add 2 1/2 pounds cut white fish fillets, starting with the thickest pieces and ending with the thinnest. Make sure the fish is mostly submerged in liquid and return to a lively simmer.

Step 6

Gently stir again to move the fish at the top closer to the bottom. Turn off the heat. Cover and let sit for 3 to 5 minutes to let the residual heat gently finish cooking the fish (the fish should be opaque).

Step 7

Serve in bowls garnished with chopped fresh parsley leaves, with toasted bread and garlic aioli on the side. Alternatively, gently transfer the fish to a serving platter with a slotted spoon and garnish with chopped parsley. Place toasted bread in shallow serving bowls (the bread can be smeared with aioli, or the aioli can be served on the side). Ladle broth over the bread, then top with fish.

Sweet and creamy mango sorbet is deceivingly easy to make — only three ingredients!

Mango Sorbet

(10-ounce) bags frozen mango chunks (about 5 cups)

liquid sweetener of choice,

lime juice (from 1 medium lime)

salt

Fresh mango substitution: Peel, pit, and cut 3 pounds fresh mangoes (3 to 4 medium) into 3/4-inch pieces (about 3 heaping cups). Line a rimmed baking sheet with parchment paper. Arrange the mango on the baking sheet in a single layer. Freeze until solid, about 4 hours. Proceed with Step 2 of the recipe.Storage: Store in an airtight container in the freezer for up to 2 weeks.

Patty Catalano

Let 2 (10-ounce) bags frozen mango chunks sit at room temperature for 10 minutes to take the chill off, but do not thaw completely.

Process the mango, 1/3 cup liquid sweetener, 2 tablespoons lime juice, and 1/4 teaspoon kosher salt in a food processor or high-speed blender until the bottom of the mixture becomes smooth and the top remains chunky, about 1 minute. Stop, scrape down the sides, and stir. Process again until smooth and creamy, stopping to scrape down the sides as needed, 4 to 5 minutes total.

Serve immediately for a soft-serve consistency, or transfer to an airtight container or a loaf pan, cover the surface with parchment or wax paper, and freeze until solid, 2 to 3 hours. (If using a loaf pan, wrap the entire pan in plastic wrap to prevent ice crystals from forming.)

Osso Buco

(about 2-inch-thick) cross-cut veal shanks,

olive oil, divided

yellow onion, finely diced (about 1 1/2 cups)

carrot,

dry white wine

chicken broth

thyme

bay leaves

parsley leaves (from 1/2 small bunch)

lemon (about 1 tablespoon)

Make the gremolata: Stir 1/4 cup finely chopped fresh parsley leaves, the finely grated zest of 1 medium lemon, 1 finely grated small garlic clove, and 1/8 teaspoon kosher salt together in a small bowl. Cover and refrigerate until ready to serve. Serve over the osso buco.Substitutions: Beef shanks can be substituted for veal shanks.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Kelli Foster

Step 1: Make the osso buco:

Arrange an oven rack in the bottom third of the oven and heat the oven to 325ºF.

Step 2: Make the osso buco:

Place 1/4 cup all-purpose flour in a shallow bowl or pie plate. Pat 4 veal shanks dry with paper towels. Season all over with 1 1/2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Dredge all over in the flour and shake off any excess.

Step 3: Make the osso buco:

Heat 2 tablespoons of the olive oil in a large Dutch oven or oven-safe heavy-bottomed pot over medium-high heat until shimmering. Working in 2 batches, add the veal shanks and sear until 2 sides are browned, 4 to 5 minutes per side. Transfer to a plate (they will not be cooked through).

Step 4: Make the osso buco:

Reduce the heat to medium. Add the remaining 2 tablespoons olive oil to the pot and heat until shimmering. Add 1 finely diced medium yellow onion, 1 medium peeled and finely diced carrot, 1 medium finely diced celery stalk, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until softened, 7 to 10 minutes.

Step 5: Make the osso buco:

Stir in 2 finely grated garlic cloves and 2 tablespoons tomato paste. Cook, stirring occasionally, until the tomato paste is darkened in color, about 2 minutes. Stir in 1 cup dry white wine, 1 cup low-sodium chicken broth, 4 fresh thyme sprigs, and 2 dried bay leaves. Bring to a simmer. Return the veal shanks to the pot in a single layer.

Step 6: Make the osso buco:

Cover, transfer to the oven, and bake until the meat is falling off the bone and very tender, about 1 1/2 hours (this is a good time to make the gremolata). Remove and discard the bay leaves and thyme stems. Taste and season with more kosher salt as needed.

These golden, lacy, crispy-edged crêpes are meant to be shared.

Bánh Xèo (Crispy Vietnamese Savory Crêpes with Pork and Shrimp)

rice flour

cornstarch

turmeric

water

light beer or club soda

well-stirred coconut cream,

scallions, green parts only finely chopped (about 1/4 cup)

pork belly,

neutral oil,

yellow onion,

mung bean sprouts (about 2 cups), divided

Nước Chấm (see recipe below)

green leaf lettuce, leaves separated

mint

cilantro

perilla leaves (optional)

Make ahead: The batter can be made ahead and refrigerated in an airtight container for up to 5 days. Stir before using. The pork belly can be boiled, sliced, and refrigerated in an airtight container up to 2 days ahead.Storage: Refrigerate leftover bánh xèo in an airtight container for up to 2 days.To reheat, air-fry one crêpe at a time at 375°F until warmed through and the edges crisp back up, 2 to 3 minutes. This method helps maintain the crunch without adding extra oil (my personal favorite method). To reheat on a stovetop, place in a dry nonstick skillet over medium heat until crisp again, 3 to 4 minutes per side. Avoid microwaving, which will make the crêpes soggy.

Maria Do

Step 1: Make the crêpe batter: 

Whisk 1 cup rice flour, 1/2 cup cornstarch, 1 1/2 teaspoons ground turmeric, and 1 teaspoon kosher salt together in a medium bowl until combined. Whisk in 3/4 cup water, 3/4 cup light beer or soda water, and 1/2 cup well-stirred coconut cream until smooth.

Step 2: Make the crêpe batter: 

Stir in the finely chopped green parts of 2 medium scallions. Cover and let rest for 20 minutes at room temperature or up to overnight in the refrigerator. Meanwhile, make the nước chấm, boil the pork belly, and prepare the lettuce and herbs.

Make the crêpe batter: 

Step 1: Make the pork belly:

Bring a small saucepan of salted water to a boil over high heat. Add 8 ounces pork belly (cut into 1-inch thick slabs) and cook at a very lively simmer until cooked through, 5 to 8 minutes.

Step 2: Make the pork belly:

Drain and rinse in cold water until cool enough to handle. Cut the slabs crosswise into 1/4-inch thick slices.

Make the pork belly:

Step 1: Make the bánh xèo:

Heat 1 1/2 teaspoons of the neutral oil in a large 12-inch nonstick frying pan over medium heat until shimmering. Add about an eighth of the sliced yellow onions and cook for 30 seconds. Add 5 to 6 pieces chopped medium shrimp and 3 to 4 slices of the pork belly, and sauté until the shrimp begin to turn pink, about 1 minute.

Step 2: Make the bánh xèo:

Give the batter a quick stir to recombine and make sure the ingredients in the pan are in an even layer. While tilting and moving the pan as needed to evenly distribute the batter to the edges, pour in 1/3 cup of the batter. Add more batter if the bottom of the pan isn’t fully coated. Sprinkle a small handful of bean sprouts on one half of the crêpe. Cover and cook until the bean sprouts are crisp-tender, 1 1/2 to 2 minutes.

Step 3: Make the bánh xèo:

Uncover and cook until the edges begin to brown and crisp, about 1 1/2 minutes more. Fold the crêpe in half to cover the bean sprouts. Slide onto a plate and serve immediately. Repeat making the remaining bánh xèo.

Step 4: Make the bánh xèo:

Eat the bánh xèo by tearing parts of it off, folding it into a green leaf lettuce leaf with fresh herbs, and dipping in nước chấm.

Make the bánh xèo:

With a triple dose of lemon, this stunning no-bake dessert checks all the boxes.

Lemon Tiramisu

eggs

sugar

lemon juice (4 to 5 lemons)

(1 stick) unsalted butter, diced

lemon juice (2 to 3 lemons)

mascarpone cheese

vanilla extract

Lemon curd (recipe below)

Powdered sugar, for dusting (optional)

Substitutions: 3 cups store-bought lemon curd can be used in place of the homemade lemon curd.Make ahead:The lemon curd can be made up to 1 week ahead and refrigerated in an airtight container until ready to use. The lemon syrup can be made up to a day in advance and refrigerated in an airtight container.The tiramisu can be assembled without the top layer of lemon curd up to 24 hours ahead.Storage: Refrigerate leftovers, loosely covered with plastic wrap, for up to 4 days.

Step 1: Make the lemon curd:

Whisk 5 large eggs, 1 1/4 cups granulated sugar, 1 cup lemon juice, and 1/8 teaspoon kosher salt in a medium saucepan until well combined. Cook over medium-low heat, whisking constantly and scraping the corners and sides of the pan occasionally, until thickened and the mixture coats the back of a spoon, 8 to 10 minutes. Do not let the mixture boil.

Step 2: Make the lemon curd:

Remove the saucepan from the heat. Stir in 1 stick diced unsalted butter until melted and smooth.

Step 3: Make the lemon curd:

Transfer to a bowl or jar and press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely, about 2 hours. Meanwhile, make the lemon syrup.

Make the lemon curd:

Step 1: Make the lemon syrup:

Stir 1/2 cup granulated sugar, 1/2 cup lemon juice, and 1/2 cup water together in a medium saucepan. Cook over medium heat, stirring regularly, until the sugar is dissolved, 3 to 4 minutes. Pour into a shallow bowl or pie plate and let cool completely.

Make the lemon syrup:

Step 1: Make the cream filling and assemble the tiramisu:

Beat 16 ounces mascarpone cheese and 1/4 teaspoon kosher salt together with the whisk attachment in a stand mixer on medium speed just until smooth and soft, 15 to 30 seconds. Do not overbeat. With the mixer on medium speed, slowly pour in 1 1/2 cups cold heavy cream and 1 tablespoon vanilla extract. Beat until soft peaks form, 3 to 4 minutes.

Step 2: Make the cream filling and assemble the tiramisu:

Gently fold in 1 cup of the lemon curd with a flexible spatula until no yellow streaks remain.

Step 3: Make the cream filling and assemble the tiramisu:

Working with 1 ladyfinger at a time, dip and submerge in the lemon syrup, then place in a 9x13-inch baking dish. Repeat, nestling them tightly together and breaking ladyfingers as needed to fit, until the bottom of the baking dish is covered in a single layer, about 20 ladyfingers.

Step 4: Make the cream filling and assemble the tiramisu:

Transfer half of the mascarpone filling (about 3 cups) over the ladyfingers and spread into an even layer. Repeat with a second layer of soaked ladyfingers and drizzle any remaining syrup over the ladyfingers. Spread the remaining mascarpone filling evenly over the top.

Step 5: Make the cream filling and assemble the tiramisu:

Cover the baking dish tightly and refrigerate overnight. Cover and refrigerate the remaining lemon curd.

Step 6: Make the cream filling and assemble the tiramisu:

When ready to serve, spread the remaining lemon curd over the top. Dust with powdered sugar if desired.

Make the cream filling and assemble the tiramisu:

The crispy edges are totally irresistible.

Spaghetti all&#8217;Assassina

tomato purée

red pepper flakes

spaghetti

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Stir 3 1/2 cups water, 1 1/2 cups tomato purée, and 1 1/2 teaspoons kosher salt together in a medium saucepan. Bring to a simmer over medium heat. Adjust the heat to maintain a gentle simmer.

Heat 2 tablespoons olive oil in a 12-inch or larger nonstick or cast iron skillet over medium heat until shimmering. Stir in 2 minced garlic cloves and cook, stirring occasionally, until very fragrant, about 1 minute. Stir in 1 tablespoon tomato paste and 1 teaspoon red pepper flakes, and cook until darkened in color, 2 to 3 minutes. Stir in just enough of the tomato broth to cover the bottom of the skillet (about 1/2 cup).

Increase the heat to medium-high. Arrange 8 ounces dried spaghetti across the bottom of the pan in an even layer. Pour 1 1/2 cups of the tomato broth over the spaghetti. Use tongs to move the spaghetti as needed so it’s evenly coated and partially submerged. Cook undisturbed until the broth is mostly absorbed and the spaghetti sticks to the pan, 5 to 6 minutes. Flip with tongs or a thin spatula so that the bottom layer is on top.

Continue incrementally adding the tomato broth 1 cup at a time, arranging the spaghetti as needed so it&#x27;s evenly coated. After each addition, cook undisturbed until the liquid is mostly absorbed and the spaghetti sticks to the pan, 3 to 5 minutes. Flip with tongs so that the bottom layer of spaghetti is on top before adding the next cup of broth.

Repeat cooking, flipping, and adding broth until the spaghetti is al dente, sticks to the bottom of the pan, and is slightly charred. The total cooking time will be 17 to 24 minutes from when you first started adding broth. Taste and season with more kosher salt as needed.

Without the fuss of a fryer, these crunchy, crispy fries are unforgettable.

Avocado Fries

ripe but firm medium avocados

panko breadcrumbs

granulated garlic or garlic powder

smoked paprika

cayenne pepper (optional)

sour cream

chipotle

chives

Cajun seasoning with salt

Make ahead: The sauce can be made 24 hours ahead without the chives and refrigerated in an airtight container. Stir the chives in before serving.Storage: Refrigerate avocado fries in an airtight container for up to 4 days. Recrisp in a 350ºF oven until warmed through, about 5 minutes.

Janette Zepeda

Step 1: Make the avocados: 

Heat the oven to 425ºF. Meanwhile, halve, pit, and peel 2 medium avocados. Cut each half lengthwise into 4 pieces (16 slices total). Whisk 1 large egg in a small bowl until foamy.

Step 2: Make the avocados: 

Stir 1 cup panko breadcrumbs, 1/2 teaspoon granulated garlic, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper if using together in a baking dish or pie plate. Use the bottom of a flat measuring cup to crush the breadcrumbs into finer pieces.

Step 3: Make the avocados: 

Working with 1 avocado slice at a time, dip in the egg to coat, then let the excess drip off. Place in the breadcrumb mixture and toss and press down gently until coated on all sides. Place the breaded slices on a baking sheet, spacing them evenly apart.

Step 4: Make the avocados: 

Bake, flipping the slices halfway through, until golden-brown, about 16 minutes total (this is a good time to make the sauce). Let cool for 5 minutes. Sprinkle with more kosher salt if desired.

Top 8 seo recipes 2024 recipes from across the web

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Top Tags

Salmon Chowder

Bouillabaisse (French Fish Soup)

Mango Sorbet

Osso Buco

Bánh Xèo (Crispy Vietnamese Savory ...

Lemon Tiramisu

Spaghetti all’Assassina

Avocado Fries

Top 8 seo recipes 2024 recipes from across the web

The most viewed seo recipes 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Chowder

Bouillabaisse (French Fish Soup)

Mango Sorbet

Osso Buco

Bánh Xèo (Crispy Vietnamese Savory ...

Lemon Tiramisu

Spaghetti all&#8217;Assassina

Avocado Fries

The most viewed seo recipes 2024 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Spaghetti all’Assassina