side

Summer salad with grilled peaches and zucchini

zucchini

peaches

cucumber

arugula

1.4 tsp chili flakes

buffalo mozzarella cheese

lemon

olive oil

marjoram

salt

pepper

olive oil (for coating)

Sautéed Chicory recipe | Epicurious.com

chicory

garlic cloves, finely chopped

red-pepper flakes

These are the most flavorful crispy roast potatoes you'll ever make. And they just happen to be gluten-free and vegan (if you use oil) to boot.

The Best Crispy Roast Potatoes Ever Recipe

Kosher salt

(4 grams) baking soda

(75 milliliters) extra-virgin olive oil, duck fat, goose fat, or beef fat

rosemary

garlic, minced

black pepper

parsley leaves, minced

Adjust oven rack to center position and preheat oven to 450°F/230°C (or 400°F/200°C if using convection). Heat 2 quarts (2L) water in a large pot over high heat until boiling. Add 2 tablespoons kosher salt (about 1 ounce; 25g), baking soda, and potatoes and stir. Return to a boil, reduce to a simmer, and cook until a knife meets little resistance when inserted into a potato chunk, about 10 minutes after returning to a boil.

Meanwhile, combine olive oil, duck fat, or beef fat with rosemary, garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Cook, stirring and shaking pan constantly, until garlic just begins to turn golden, about 3 minutes. Immediately strain oil through a fine-mesh strainer set in a large bowl. Set garlic/rosemary mixture aside and reserve separately.

When potatoes are cooked, drain carefully and let them rest in the pot for about 30 seconds to allow excess moisture to evaporate. Transfer to bowl with infused oil, season to taste with a little more salt and pepper, and toss to coat, shaking bowl roughly, until a thick layer of mashed potato–like paste has built up on the potato chunks.

Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly. Transfer to oven and roast, without moving, for 20 minutes. Using a thin, flexible metal spatula to release any stuck potatoes, shake pan and turn potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.

Transfer potatoes to a large bowl and add garlic/rosemary mixture and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.

Sinangag (Garlic Fried Rice)&nbsp; recipe | Epicurious.com

(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Sourdough Biscuits recipe | Epicurious.com

baking powder

baking soda

kosher salt

sugar

(188 g) all-purpose flour,

(1 stick) chilled unsalted butter

Flaky sea salt (optional)

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

dill

garlic clove, minced

tomato, quartered, seeded, thinly sliced

Whether you like a big or small salad, you'll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.

Scale Up–Scale Down Salad

onion,

red wine vinegar

Sea salt and pepper

green beans (a single variety

carrots

salad greens

sunflower sprouts

herb sprigs, chives

garlic

anchovies,

Dijon mustard

smallest capers, rinsed (optional)

radishes (any variety)

Toss the onion with 2 tablespoons of the vinegar and set in the refrigerator.

Wash the potatoes, then put them in a small saucepan, cover with cold water, add 1 teaspoon salt, and bring to a boil. Simmer until tender when pierced with a knife, about 25 minutes, then drain.

Bring a large pot of water to boil for the vegetables. Cut the stem ends off the beans, along with the tails if they&#8217;re tough. If the carrots are small and tender, you don&#8217;t need to peel them. Just scrub the carrots, leaving them whole or halving them lengthwise, and keep about an inch of the stems attached.

Wash and dry the lettuces, purslane or sprouts, and herbs.

In a mortar, mash the garlic with 1/2 teaspoon salt and 2 of the anchovies, if using. Whisk in the mustard, the remaining 2 tablespoons vinegar, and the oil, making a thick, emulsified dressing.

When the water boils, season it well with salt, then add the beans and cook them until tender but still a little firm, 4 to 8 minutes, depending on the varieties. Scoop them out and put them on a towel to dry briefly, then toss them, while still hot, with half of the dressing. Season with salt and pepper and heap them in the center of the platter. Boil the carrots until sort of tender but still somewhat firm, 4 to 6 minutes or so, then pat dry and dress lightly, as with the beans. Set the carrots aside.

Arrange the lettuces on the platter. Place the tuna, if using, at either end, breaking it up slightly. Halve the potatoes (or quarter them if large) and arrange them on the platter. Spoon the remaining dressing over the lettuces and potatoes and scatter the capers, if using, over all. Drain the onions and strew them on top, too. Place the remaining anchovies on top of the potatoes. Tuck the carrots and radishes into the salad, and add the purslane and herb sprigs. Season everything with pepper. Present the salad arranged. Toss before serving.

Traditional Napa Cabbage Kimchi recipe | Epicurious.com

coarse sea salt or kosher salt

Water

Napa cabbage, cabbage

garlic,

ginger root

fish sauce shrimp

Asian radish,

green onions,

Korean chili powder

sugar (optional)

Sesame oil (optional)

Sesame seeds (optional)

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Mexican Street Corn Salad (Esquites) Recipe

(30 milliliters) vegetable oil

corn

(30 milliliters) mayonnaise

(60 grams) feta

(1/2 ounce) fresh cilantro leaves, finely chopped

jalapeño pepper, seeded and stemmed, finely chopped

lime

Chili powder or hot chili flakes,

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

thyme

tbsp sugar

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

Now these easy Southern Green Beans combines fresh green beans, smoked bacon, and onion into the most mouth watering side imaginable.

Easy Southern Style Green Beans

bacon

onion

beans

chicken broth

Cajun seasoning (please see notes)

butter

In large saucepan over medium heat cook bacon until almost completely brown. Add onion and cook for additional 5 minutes. Turn heat to low and add garlic; cook for 30 seconds. Remove bacon/onion mixture to a bowl. Do not wash saucepan.

Add green beans and enough chicken broth to just cover the green beans. Add Cajun seasoning.

Bring to a low boil. Cover and reduce to simmer. Simmer for 1 &#8211; 1 1/2 hours stirring occasionally. Drain chicken broth, return  bacon/onion mixture and heat for 1-2 minutes. Add butter, stir and serve.

whoopsie. I boiled the bacon and onion with the beans....

Excellent Southern green bean recipe...  Cajun seasoning gives it a great mild kick.  This will be go to!

I have to thank you for this recipe. I have to tell you, I was very concerned about the simmering time and I had to  delete the onion.  But this was the first time in 40 years that I was excited to put green beans  on the  table.

I can't wait to try this out for Thanksgiving!!

Thank you for a delicious way to cook green beans! I ate the leftover green beans for dinner the next night. That’s all, those green beans. They are so good I didn’t crave anything else. I’m going to have green beans a lot more often!

Have you ever fried the green beans in the bacon fat for a few minutes before adding onion, water, salt &amp; pepper? You don’t need anything else . ? potatoes can be added close to end of 1-2 hours of slow cooking. Now that’s Missouri style. Oh, add the cut up bacon at the end.

This recipe is amazing I am always looking for new things to cook I have make this recipe for at least a year now and my whole family loves it and everyone that I have made it for loves it even picky kids love them. Great job and thanks for sharing.

We've been making these beans "Southern style" for years, following as closely as memory is possible the great green beans from the Social Grill in Birmingham long ago. Your recipe is right on! We add a couple of large-dice new potatoes along with the onions, bacon and red pepper flakes right from the start.  So glad to see this recipe!

Definitely a unique style recipe. Green Beans sounds healthy. Perfect for an awesome Dinner option.

I love southern style green beans made like this!  So good and flavorful!

Cooking green beans with bacon is one of my favorite ways to have them. Such a delicious recipe!

I don't cook green beans enough. You've now left me in the mood for green beans.

Can I use canned green bean instead of fresh?   I made this once before they came out just right.  But my boyfriend got this super big can of green beans and I want to use it.

So easy and so yummy! This is my new favorite way to eat green beans. This side dish will go great with any main entrée.  I used ½ tsp Cajun seasoning and it was not spicy at all, which is perfect for me. It was flavorful and delicious! You could certainly do without the Cajun seasoning if you prefer and it would still be amazing! Just a little prep, and let it cook. It’s that easy! Thank you so much for this recipe!

Perfection!  I’m going to add diced potatoes next time just to see.  Wish me luck!

I have never had green beans this way before...usually I just warm up a can of green beans in a pot. But this recipe is at the top of the chart!!!!  I have already made these 3 times and we just love, love, love them. Super easy and very tasty. As a matter of fact, I just finished making a pot of them this evening.

I don't normally like Southern Style green beans but this recipe made me love it! Definitely making it again and again. Thank you for this recipe.

Love love loved this!! Thank you so much for sharing. I didn’t get a chance to make it to the store so unfortunately did not use fresh greens, I used canned instead and they still turned out amazing! Will be using this recipe for now on.

This Hasselback potato gratin recipe delivers all the creamy decadence of a classic potato gratin but with more crispy edges.

Hasselback Potato Gratin Recipe

(85 grams) finely grated Gruyère or Comté cheese

Parmigiano-Reggiano cheese

(480 milliliters) heavy cream

salt and black pepper

(1.4

Adjust oven rack to middle position and preheat oven to 400°F. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic, and thyme to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.

Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in casserole, working around the perimeter and into the center until all potatoes have been added. Potatoes should be very tightly packed. If necessary, slice additional potato, coat with cream mixture, and add to casserole (see note). Pour excess cream/cheese mixture evenly over potatoes until the mixture comes half way up the sides of the casserole. You may not need all excess liquid (see note).

Cover tightly with foil and transfer to oven. Bake for 30 minutes. Remove foil and continue baking until top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.

This is a light and creamy Japanese crab salad that can be served as a side or a snack. Ready in just 10 minutes!

Kani Salad - カニ サラダ

imitation crab (finely chopped lengthwise)

shallot (minced)

mayonnaise

apple cider vinegar

soy sauce

Use all the ingredients from above sriracha sauce

Take cucumber slices in the palm of your hands and squeeze out as much water as you can &#8211; be careful not to break the slices.

Put cucumber, imitation crab and shallot in a bowl and briefly toss.

In a separate bowl, whisk mayonnaise, cider vinegar, soy sauce and black pepper, until smooth. Add sriracha sauce at this point if you are making the spicy version.

Add mayo dressing to the cucumber, crab and shallot mix and stir well, until all the ingredients are evenly coated. Serve.

Oh my gosh, this looks soo yummy!  I had to add this to my grocery shopping list for this week.  :)
And Botan Rice and Milky candy are the best!  Especially the Botan Rice ones.  Not only did they taste good, but they had those great little toys tucked away inside (though now I think they're stickers? Will have to buy some and see)!  :)

My (Japanese) mom used to make this all the time! And now I make it. :) Like your mother, my mom had to improvise all the time because of limited access to Japanese ingredients. Fortunately in her later years, my parents lived near a big Japanese supermarket so she could get pretty much anything she needed.

Made a nice tasty dish. Love the fact you have the ability to scale the recipe for how many one is feeding. Thanks for a keeper!

This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!

Authentic Hawaiian Macaroni Salad

macaroni

carrots (shredded)

onion (shredded (optional))

Mayonnaise (Best Foods or Hellman's mayonnaise (no substitutes!))

milk

kosher salt and pepper (to taste)

Cook

Cook macaroni according to package directions. Drain well and place macaroni in a large bowl (I like to use a tupperware bowl with a lid so I can easily refrigerate later).

Cool

While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.

In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.

Refrigerate

Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving adding a little more milk if needed, no more than a tablespoon or two.

https://www.youtube.com/watch?v=rhv5MbfzGps

This Hawaiian Macaroni Salad is the real deal. A no-frills, creamy mac salad that is the perfect side dish for any BBQ or Luau!
Recipe: https://www.favfamilyrecipes.com/authentic-hawaiian-macaroni-salad/

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