Why ditching the cookbook has allowed me to become a better cook - Daily Californian |
- Why ditching the cookbook has allowed me to become a better cook - Daily Californian
- 43 Paleo Recipes the Non-Adherents Will Love Too - Bon Appetit
- 13 Spring Recipes to Add to Your Cooking List - The New York Times
- Every Zodiac Sign Has a Trending TikTok Recipe That Matches It — Here's Yours - POPSUGAR
- 9 Best Recipes from Celeb Foodies | Eat This Not That - Eat This, Not That
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Why ditching the cookbook has allowed me to become a better cook - Daily Californian Posted: 11 Mar 2021 09:30 PM PST As a relatively new cook, I've struggled to find a balance between following recipes and finding my own style. For a while, I was sticking to recipes that my friends had already tested or just adding lemon juice to everything and calling it a day (hey, I like citrus!). However, the more I've started cooking without a recipe and trying out spices and seasonings, the more I've become proud of my cooking. It's actually made me enjoy the food I eat. If you need some encouragement to stop fearing failure in the kitchen and just start cooking, this is it. Read on to hear my reasons for ditching recipes. A way to express creativity I love being creative and doing things such as crafting or making art, but when I'm super busy during midterm season, I just don't have the time do pursue artistic hobbies. In a lot of ways, cooking has become my new way of expressing creativity! When you're cooking without a recipe, you get to be super creative with what you eat. And because we all have to eat anyways, it doesn't feel as if it takes too much time out of a busy midterm schedule. Garnishing food and making it look super nice is an underrated practice among college students. To be fair, it's not as though I'm making everything look super fancy or buying extra sprigs of herbs to put on top of my food. However, it's the difference between plopping some hummus in a bowl and calling it a day versus pouring some olive oil and paprika over the top. Mixing different spices and seasonings can be super fun, too. I didn't grow up using a lot of ginger, and I mostly associated it with gingerbread cookies. Lately, though, ginger has become my favorite ingredient in sauces and stir-fries. Trying out various seasonings is a great way to get a little more creative in your cooking. Stress relief When I finish a long work shift or day of classes, my favorite thing to do is cook something super yummy for myself. Cooking is great because it often involves a lot of work with your hands, but it doesn't actually require that much problem-solving or critical thinking (depending on what you make, of course). Putting on some music, chopping up veggies for a soup or gathering ingredients for a sauce can be a great way to relieve stress and tension. And not following a recipe creates an even more carefree experience. After all, who wants to follow rules when you don't have to! You'll find things you love (even if other people don't) Trying out really weird flavor combinations can be incredibly rewarding. Even if the spices you're using don't traditionally go together, sometimes, you'll accidentally discover something great. To be fair, sometimes, you won't: I recently tried making veggie soup, but it ended it up only tasting like celery. (Not exactly what I was going for). But as bad as that soup was, I learned that adding celery to my meals is actually super tasty, even if it's not a super common stir-fry vegetable on most menus and recipes. Cooking is super fun when you're not trying too hard Sometimes, trying to make something taste perfect can be a lot of pressure. Ditch the expectations of being a perfect chef and just mess around with flavors you love. Remember, it's perfectly OK to make mistakes. Sometimes, I cook things that just taste a little gross, or I get lazy with measuring while baking and it backfires. Those experiences are all part of the learning curve. You'll learn to be OK with buying a spice that you actually hate or overcooking a casserole. It's all just part of the creative process! You might be really good Even though I'm not trying to be a master chef, it does great things to my ego when my roommates walk into the kitchen and tell me the food I'm cooking smells amazing. Even if it's embarrassing at first, getting good at cooking can be super rewarding, and cooking dinner for your friends and housemates is really fun. Over time, you will get more comfortable with cooking without a recipe and even develop your own style. And, maybe, you'll even find a few signature dishes, too! I'm in no way a great cook, but I feel so much more confident in my ability to make healthy, tasty meals after I stopped trying so hard to make everything perfect and avoid any risks. Stretch your creativity by ditching the cookbook! Contact Elysa Dombro at [email protected].  |
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43 Paleo Recipes the Non-Adherents Will Love Too - Bon Appetit Posted: 11 Mar 2021 03:00 PM PST  These paleo recipes make cooking for whole foods-enthusiasts a breeze. Also known as the caveman diet, it seeks to mirror the hunter-gatherer lifestyles of our ancestors' living in the Paleolithic era: no sugar, gluten, grains, beans, peanuts, or dairy. Instead, you'll find an emphasis on fruits, vegetables, and meats that have been minimally processed. We're talking about this bright and aromatic shrimp curry with lots of lime wedges. Roasted chicken thighs drenched in sweet-tangy tamarind glaze. And all! The! Sides! These 43 paleo-friendly recipes are so fresh and full of flavor, they'll easily please the adherents—and everyone else at the table, too.  |
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13 Spring Recipes to Add to Your Cooking List - The New York Times Posted: 10 Mar 2021 02:00 AM PST  The arrival of spring is always a most-welcome event, but, this year, its approach feels even more deserving of celebration. In honor of the warmer weather, bright blooms and vibrant farmers' markets on the horizon, you can and should make these ultimate spring dishes from NYT Cooking, which make the most of the season's verdant produce — and scream "Spring is here!" Don't think of store-bought frozen puff pastry as a cheat: It's merely a clever shortcut that brings you closer to cutting into this savory tart. Melissa Clark makes expert use of asparagus, that spring superstar, laying it over a tangy and herby crème fraîche base. The result is a dish that is as effortless as it is chic. And if you love the sound of a cheesy, herb-packed tart, but don't love asparagus, look no further than this showstopping feta-and-herb phyllo spiral from Yotam Ottolenghi. Spring's bounty of vegetables isn't the season's only important marker. It's also the start of grilling season. This recipe from Clare de Boer is a colorful way to celebrate both. Marinated chicken skewers share the spotlight — and the grill top — with a mess of bright scallions. Chicken and scallions alike are nicely charred before they're served atop grilled pitas and dolloped with herby, limey yogurt. For Samin Nosrat, a bowl of ash reshteh signals the arrival of spring. This herbaceous soup of beans, greens and noodles is served leading up to Nowruz, the Persian New Year, which coincides with the vernal equinox on March 20. Like the perfect cardigan, a warm pot of ash reshteh straddles the seasons: It's filled with pounds of fresh herbs, but is thick and hearty like a chili. Recipe: Ash Reshteh If canned artichokes are a staple in your winter pantry, then you're probably the type to rejoice when the fresh ones start popping up at stores and markets. Nothing beats simply steamed or roasted artichokes, and this recipe from April Bloomfield employs both methods. First the artichokes are steamed with white wine, then the pot is uncovered so that the liquid evaporates and the vegetables crisp. Capers and mint round out the dish. Do you hear that? That's the sound of forced rhubarb emerging from the ground — and of farmers' market attendees making their way toward baskets full of the vegetable. Once you've loaded up on tart and tangy stalks, turn to Melissa Clark, who has you covered with a truly piece-of-cake-easy, upside-down number. Recipes: Rhubarb Upside-Down Cake Think of this one-pot minestrone from Kay Chun as a blank canvas for your farmers' market treasures. Swap the green vegetables — asparagus, peas, kale — according to your tastes and what's available. Just don't skip the ginger, which adds a welcome zing to the light broth. For a soup with a similar sensibility, but without the pasta, try Alison Roman's spring tofu soup. Recipe: Spring Minestrone With Kale and Pasta | Spring Tofu Soup If a recipe calls for more vegetables than dumplings, does that make it a pasta or a salad? Make these ricotta dumplings with buttered spring vegetables from Alison Roman and decide for yourself. The doughy pillows are the perfect accompaniment for asparagus, peas and pea shoots, and they're a breeze to make. If cake's not your thing, perhaps you'd rather add Melissa Clark's 45-minute rhubarb and raspberry cobbler to the list instead. Her recipe features cornmeal biscuits, which come together just as easily whisked in a bowl as they do in a food processor. Or go all-in on rhubarb with a pie from Edna Lewis. In her recipe, adapted by Molly O'Neill, Ms. Lewis calls for only eight ingredients (two of which are salt and water). You'll find nary a berry in the mix — just fresh, chopped rhubarb kicked up with a bit of sugar and nutmeg. Recipe: Rhubarb Raspberry Cobbler With Cornmeal Biscuits | Edna Lewis's Rhubarb Pie Put some spring in your step with thinly sliced asparagus and a combination of fresh dill, mint and parsley. Ali Slagle takes this 20-minute orzo over the edge by adding garlicky bread crumbs and a super simple lemony dressing. Serve it warm for a light but comforting dinner, or at room temperature for more of an elevated pasta salad feel. At the risk of sounding like asparagus superfans, here's yet-another recipe where it's the star. Asparagus (obviously) and a lemony herb and arugula salad top this pizza-focaccia hybrid from Susan Spungen, and pancetta, green olives and serrano chiles make for a solid supporting ensemble. Using store-bought pizza dough means dinner can be ready in just 35 minutes.  |
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Every Zodiac Sign Has a Trending TikTok Recipe That Matches It — Here's Yours - POPSUGAR Posted: 11 Mar 2021 06:55 PM PST  It's written in the stars! Every zodiac sign has a trending TikTok recipe that matches it — no matter how picky people who fall under that sign might be. The social media platform is home to countless mouthwatering recipes that continually captivate at-home chefs, complete with everything from the ultradreamy cloud bread to top celebrity recipes that taste just as good as they look. Just as each sign is uniquely different from another, so is each recipe. From the exciting and experimental to the trustworthy and tasty, these foodie finds match different signs based on their habits, moods, and key personality traits. The editors at POPSUGAR have called upon the cosmos to curate a drool-worthy recipe for every sign using each one's distinctive traits to pinpoint the dish that best matches its cosmic horoscope. Since Capricorns are grounded and like to stick to the basics, it only makes sense for their recipe to be rooted in tried-and-true methods that have been around for years. With Scorpios on the opposite end of the spectrum, their recipe is something new, trendy, and extra enticing. No matter what your rising, moon, and sun signs are, these delicious recipes are sure to make anyone starry-eyed. Keep reading to see which popular TikTok recipe matches your zodiac sign. Trust us, the stars are aligned! — Additional reporting by Sam Milam  |
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9 Best Recipes from Celeb Foodies | Eat This Not That - Eat This, Not That Posted: 11 Mar 2021 05:43 PM PST Even celebrities can't live off Postmates and Uber Eats exclusively (when they aren't dining at the hottest restaurants, of course). Just because they have access to pretty much any foods they want doesn't mean your favorite stars don't crave comfort foods when they're at home. We looked up some of our favorite celebrity foodies to see what they're whipping up when they're in the kitchen. From roasted potatoes to Italian meatballs to chai sugar cookies, here are some of the most delicious celebrity comfort food recipes out there. And for more, check out these 15 Classic American Desserts That Deserve a Comeback.
Chrissy Teigen is a fan-favorite foodie celeb for a reason. Her recipes are accessible to the average home cook while still being delicious. In this Instagram post about crispy potatoes, Teigen explained that the trick is to let the oil get hot before adding the potatoes. RELATED: Sign up for our newsletter to get daily recipes and food news in your inbox!
Looking for a gluten-free mac and cheese recipe that's heavy on the cheese? Kourtney Kardashian has you covered. Her recipe features turkey bacon, and she recommends using dairy-free cheese. Don't knock it until you try it! RELATED: Your ultimate restaurant and supermarket survival guide is here!
Forget to-go cocktails. Just whip up a fancy drink at home! Johnson's take on the margarita is super easy to make, even if you've never played bartender before.
This recipe, which comes from Aziz Ansari's mom, is perfect for when you're bored with chicken breasts and want a more flavorful dish.
You can make this Indian street food at home, and it's easier than you think. The date and mint dipping sauce is an extra delicious touch!
The former *NSYNC member is unabashedly Italian, so you know he can whip up a good meatball. The trick is using multiple types of meat—in this case, ground beef, ground pork, ground turkey, and Italian sausage.
OK, this isn't exactly Taylor's own recipe—back in her Tumblr days, she suggested to a fan to use a boxed sugar cookie mix and add a packet of chai tea. But if you want to take things to the next level, Taylor recommended blogger Joy the Baker's sugar cookie recipe, with added chai.
It doesn't have to be the holiday season for you to enjoy a tasty pie! Add a bit of the South to your dinner table with Dolly's recipe.
Yes, even Victoria Beckham has a sweet tooth! Her brownie recipe features only the classic ingredients; sometimes, simple is best.  |
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