Top Rated Delicious Recipes
These grissini are surprisingly easy to make. They’re an ideal accompaniment to your aperitif, and they also work beautifully with a cheese board.This recipe is courtesy of Eating Well.
I've made a lot of hummus in my life, but this recipe really takes the cake as far as flavor. The caramelized onions with hints of saffron and garlic are so delicious you'll definitely be coming back for more. Enjoy with pita chips, or if you're looking for something healthier chop up some carrots and cucumbers.
Buying apple sauce out of the jar is simple and delicious, but making applesauce yourself is so much better. The added bonus is that the apple sauce is pumpkin scented. This is the perfect fall apple sauce that will be perfect to have as a mid-afternoon snack.
When the weather is constantly miserable during the winters in New York, I am all about being cozy and versatile in my cooking and eating. Over the weekend, I made a delicious and uber-easy tomato sauce that is the perfect dish for keeping all my kitchen constituents happy: the kids always want a yummy pasta, check; my husband wants something healthy and different, check; and, I usually want to watch my waistline, but don’t always want not make two (or even three!) completely different meals, check and check!I made this sauce in less than 30 minutes, the kids loved it on top of pasta, and I quickly broiled some filet of sole and topped it with the sauce for the adults. Easy as pie for me and delicious for all! Love that!Note: This ages very well, so make in advance or get two meals out of it! It’s delish on chicken cutlets as well!
This superfruit has anthocyanin, which is responsible for their famous deep red hue as well as for decreasing blood vessel inflammation and cholesterol. Their anti-oxidative properties can alleviate joint inflammation and arthritis.Read more about 15 Superfruit Juices You Need to Start Drinking.
Using the same principle as a turkey roll-up or pinwheel, these pizza roll-ups ditch the crust for a low-carb whole-wheat tortilla and pack in the protein with low-fat cheese. To make this delicious treat, which packs well in your child’s lunchbox or your grown-up lunch bag, gather the essential ingredients: low-carb whole-wheat tortillas, prepared pizza sauce, low-fat mozzarella, and any toppings (i.e. spinach, mushrooms, or pepperoni).
Making apple sauce at home is easier than you think — add a few ingredients into your slow cooker and walk away. Come back after a few hours and your kitchen will smell of fall apples and cinnamon.
There are few things I like more than cooking with legumes. They are nutrient dense, cheap and can be used in everything from salads, to soups, to stews. This soup has some Asian accents and the coconut milk gives it a lovely, creamy texture.
Though it takes a bit longer that 10 minutes to actually freeze, you can definitely have this chocolate ice cream prepped and in the freezer in 10 minutes or less! As well as being insanely quick to assemble, this ice cream does not require an ice cream machine, so there’s no reason not to make it right away.For more ice cream recipes that don’t require a machine, click here.
If you are looking for an easy ice cream recipe or a new way to use avocado, look no further! Avocado ice cream is rich, creamy, and full of heathy fats, making it an excellent warm-weather treat. Unlike many other ice cream recipes, this one has no need for a complicated custard base. Simply blend everything together, pour it into your ice cream machine and hey presto — delicious ice cream!To learn 17 Things You Didn’t Know About Avocados, click here.
Despite being two of the highest-paid men in Hollywood, Brad and George have pretty simple tastes when it comes to alcohol. George is a whiskey man, and Brad sticks to beer. This cocktail marries the two with a touch of muddled basil, so it’s a manly drink with a touch of glam, perfect for Lake Como Clooney and his sidekick, Mr. Jolie-Pitt.Read More About Celebrity Cocktails: Famous BFFs & Their Signature DrinksPhoto Modified: flickr/ dominick/ CC 4.0
18 Delicious Recipes with Dried Beans
I find dried beans to be some of the most beautiful foods in the pantry. The red and white whorls of Good Mother Stallard, the creamy pale green of flageolet and Vallarta, and even the modestly speckled pinto bean all have unique, enticing beauty. Those individual characteristics fade in the cooking pot, but they are replaced by rich flavor.
Here are 15 recipes (many vegetarian) that celebrate the humble dried bean. From polenta and borlotti with tomato sauce to the best baked beans you’ll ever eat, we think you’ll like at least one of these.
Soups, Stews, and Chilis
While it’s easy enough to toss a few cans of beans into a simmering pot of soup or stew, starting with dried beans means the comforting bowl has the most incredibly rich essence of those beans, as they are the foundation of that broth. Once the broth and beans are built, it’s just a matter of tossing in a few other flavorful ingredients to make it a meal.
Other Hearty Bean Dishes
Beyond soups and stews, dried beans can be prepared in a number of easy ways to create a satisfying meal. They can be braised with chicken and aromatics, simmered in tomato sauce, and even tossed in the pressure cooker or slow cooker.
Faith is the Editor-in-Chief of Kitchn. She leads Kitchn's fabulous editorial team to dream up everything you see here every day. She has helped shape Kitchn since its very earliest days and has written over 10,000 posts herself. Faith is also the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook, as well as Bakeless Sweets. She lives in Columbus, Ohio with her husband and two small, ice cream-obsessed daughters.
Butter Snow Flakes
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup butter
- 1 (3 ounce) package cream cheese, softened
- 1 cup white sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
27 Coconut Cocktails That'll Get You in the Mood for Summer
These sweet sips promise tropical vacation vibes no matter where you're enjoying them.
There's more to coconut cocktails that pina coladas (although we love a good riff on those too.) Whether you're looking to get creative with a coconutty treat, craving a classic coco cocktail, or trying to figure out what to do with that bottle of coconut-flavored rum lingering on your bar cart these delicious coconut cocktail recipes will transport you to a beachy destination with each sip.
1.5 oz. Milagro Tequila
1 oz. Coco Lopez
.5 oz Lime Juice
Tajin spice for rim
Combine all ingredients into a tin with ice and shake. Cover half the rim in Tajin. Strain the cocktail into a rocks glass with fresh ice and garnish with a lime wedge and edible flower.
1 oz Coconut-washed Ruejero Sangani Bolivian Brandy*
.5 oz Rhine Hall Mango Brandy
Stir all ingredients in a rocks glass over ice.
*Coconut-washed Brandy: Heat 1 cup virgin coconut oil on medium heat and stir until liquefied. Pour hot oil into 750 mL room temperature Ruejero Sangani Bolivian Brandy. Let sit at room temperature for an hour, periodically agitating the container to re-combine the liquids. Store in freezer for 48-72 hours. Fine strain and bottle
By Jessica Lambert at Boleo rooftop in Chicago
.5 oz Moscatel
1 oz Amontillado Sherry
.5 oz Smith & Cross Rum
.25 oz Crème de banane
1 oz Coconut Cream
Add all ingredients to ice-filled cocktail shaker and shake until well combined. Strain into ice-filled rocks glass. Garnish with sprinkle of nutmeg and mint sprig.
By Ivy Mix from DIEGO at Public Hotel, NYC
1 oz Ilegal Mezcal
1 oz Dorothy Parker Gin
.75 oz lime
.25 oz simple syrup
.25 oz Taylors Velvet Falernum
.25 oz Monin Coconut Syrup
Pinch of salt
Shake all ingredients with ice. Strain into a coupe glass.
By Bryan Schneider from Quality Eats in NYC
1.5 oz Patrón Silver
.5 oz Patrón Citrónge Orange
1 oz coconut milk
.75 oz fresh lime juice
.5 oz simple syrup
5 basil leaves, one for garnish
Rose salt rim*
Rim a wine goblet or coupe glass with rose salt and set aside. Combine all ingredients in a cocktail shaker with ice and shake to chill. If using a wine goblet, strain onto fresh ice. Alternatively, if using a coupe, strain into the glass without ice.Garnish with a basil leaf.
*Rose salt rim: Add 5 grams dried roses to 30 grams kosher salt in a spice grinder and grind until well combined.
1 part Cruzan Coconut Rum
1 part Cruzan Pineapple Rum
1 part Pineapple Juice
Combine the rums together into a mixing glass with ice and add a splash of pineapple juice. Stir and strain into a martini glass. Garnish with a pineapple wedge.
1 oz Cointreau
1 oz blanco tequila
1 oz fresh lime juice
1 oz coconut water
5-7 sliced ginger coins
Combine all ingredients into cocktail shaker. Shake and strain over ice in a rocks glass. Garnish with lime peel or candied ginger.
1 oz Dr. Bird Jamaican rum
.5 oz Ramazotti Amaro
.75 oz cold brew
.75 oz coconut water
.5 oz orgeat
.5 oz lemon juice
Dash of angostura bitters
Shake all ingredients with ice. Strain over crushed ice and garnish with mint.
By Tommy Flynn from Paper Daisy in NYC
2 oz Mount Gay Rum Black Barrel
1.5 oz almond milk
.5 oz Coconut Cinnamon Syrup*
.5 oz fresh lemon juice
2 dashes Angostura Bitters
Add Mount Gay Black Barrel Rum, Almond Milk, Coconut Cinnamon Syrup, and Fresh Lemon Juice to cocktail shaker. Shake And strain then garnish with Angostura Bitters, Lemon Wheel and Fresh Grated Cinnamon over crushed ice.
*Coconut Cinnamon Syrup: Combine equal parts water and sugar in a pot with .5 cup dried coconut chips and 5 cinnamons sticks. Bring to a boil then turn off and let cool. Allow to steep for 10 minutes and then strain.
2 oz The Botanist Gin
.5 oz fresh lime juice
2 oz coconut water
2 oz soda water
Add gin, lime juice, and coconut water to a shaker. Add ice and shake. Strain over ice and top with soda water
1.5 oz El Dorado 3 yr Rum
.75 oz lime juice
.75 oz pineapple juice
.75 oz Coco Lopez
.25 oz Fernet Branca
.25 oz Wray & Nephew Overproof Rum
Combine all ingredients and shake with ice. Strain into a collins glass filled with crushed ice. Garnish with pineapple leaves.
2 oz Nolet's Silver Gin
1 oz Coconut Milk
1 oz Fresh Lime Juice
Splash of Tonic Water
Lime Wheels for Garnish
Combine gin, coconut milk, and lime juice in a cocktail shaker and shake well with ice. Pour into coupe glasses and top with tonic. Garnish with lime.
1.75 oz Tariquet VS Armagnac
.5 oz Amaro
.5 oz Coconut Cream
1 Dash Jamaica #1 Bitters
Stir ingredients and double strain into a rocks glass over ice. Garnish with coconut flakes
By Dylan Knox at Vol. 39 in Chicago
2 oz Monkey Shoulder Scotch
2 oz Coco Lopez Coconut Cream
3 oz fresh pineapple juice
.75 oz fresh lime juice
3 dashes of Angostura bitters
Splash of water
Pinch of salt
In a blender, combine ingredients and blend until smooth. Pour into a hurricane glass with ice and garnish with a pineapple wedge.
1.5 parts Hendrick's Gin
3 parts coconut water
1 part cold brew coffee
2 dashes xocolat bitters
Add ingredients to shaker and shake hard with ice. Strain into a chilled coupe glass. Garnish with grated nutmeg & mint.
1 oz El Dorado 3 Year rum
1 oz Clément Coco rhum
.33 oz coconut milk-based yogurt
.5 oz simple syrup
.5 oz lime juice
1 dash Angostura Bitters
Shake all ingredients with ice and strain into a coconut over ice. Garnish with a generous sprig of mint.
&ndash Courtesy of Kendall Atkerson at Miss Lily's, New York City
1 cup packed fresh mint leaves
4 ounces fresh lime juice
4 ounces Simple Syrup
16 ounces coconut water, chilled
8 ounces white rum, chilled
Muddle mint, lime juice and Simple Syrup in a pitcher. Pour in the coconut water and rum. Add ice to fill a pitcher, and stir to combine.
.5 oz lemon juice
.75 oz pineapple juice
.25 oz cane syrup*
.75 oz coconut peanut butter syrup
.5 oz house banana blend
1 dash Angostura bitters
3 drops saline solution
1/2 tsp Cruzan blackstrap rum
1 tsp Hamilton 151 proof Demerara rum
1 oz Plantation Xaymaca rum
1 oz Elijah Craig bourbon
Shake all ingredients with ice cubes. Strain into a Tiki mug & top with crushed ice. Garnish with a half pineapple wheel & swizzle stick
*Cane syrup: 2 parts organic cane sugar to 1 part water. Stir over medium heat until sugar dissolves completely.
**Coconut peanut butter syrup: 2 parts cane sugar to 1 part North Shore Goodies creamy coconut peanut butter. Stir over medium heat until peanut butter dissolves completely.
***House Banana Blend: equal parts banana liqueur & overproof banana liqueur
By Brian Miller at The Polynesian in NYC
Vegetarians and vegans might be interested to know you can get a good dose of iron by cooking foods, like tofu, in your cast iron skillet. Not only will you reap this nutritional benefit, the tofu you cook will be wonderfully browned on all sides. Preheat your pan over medium heat, add some oil, then sprinkle with a little salt to help draw out moisture. For best results, flip using a thin metal spatula.
Whether for breakfast or dinner, this skillet frittata will pack your family full of delicious protein. The recipe calls for spinach, basil, and zucchini, but you can feel free to substitute in any similar veggie ingredients you have on have. Just use the same ratio to the egg mixture.
#4 Buttermilk Old-Fashioned Chicago Doughnut at Do-Rite Donut
Photo Source: @thebitesizedbaker
When the doughnut craze hit the city, there was one ring to rule them all: Do-Rite Donut ’s Buttermilk Old Fashioned Donut.
This treat is the one thing folks always leave our Gateway to the West Loop Food Tour raving about.
Crunchy on the outside, pillowy on the inside, and coated in a vanilla-bean glaze, this doughnut reaches perfection when dunked in coffee.
It’s a classic take on a breakfast staple that shines precisely because of its simplicity—though we totally understand if you want to have it for lunch, dinner, or as midnight snack.
MORE: 26 Cooking Tricks to Steal from Pro Chefs
Andrea Bemis and her husband own a six-acre farm in Parkdale, Oregon. That’s where the majority of the ingredients for her simple, healthy farm-to-table recipes come from. You can feel the labor and love that’s gone into every dish in these beautiful photos.
Blogger Chungah Rhee’s specialty is healthy, quick (seriously—we’re talking as few as five minutes for some of these) recipes that get you in and out of the kitchen, without sacrificing food quality or taste. We’re guessing she spends a little more time on her photos, though—because they’re like (incredibly appetizing) works of art.
A true story of authentic success, Jaclyn Bell is a mom and self-taught cook who started posting about the foods she cooked for her family after being inspired by other people doing the same thing. Her recipes and photos quickly garnered attention and followers, and the blog (and IG feed) features a nice balance of sweet and savory concoctions.
Based in Toronto and cooking out of a closet-sized kitchen—no joke, check out a photo here—Kevin Lynch began his blog with a simple mission: never to eat a boring meal again. From there, his site and fan base (aka the number of people amazed by what he’s able to whip up in such a minuscule space) grew, and his thousands of followers now enjoy daily ’grams of colorful, flavor-packed recipes.
Dana Shultz stays true to her blog’s claim to fame, creating truly minimalist recipes that require 10 ingredients or less, one bowl, or 30 minutes to prepare. They’re also mostly plant-based and gluten-free, making them good for you in addition to gorgeous. Is it any wonder Shultz now has 377,000 followers and counting, plus a book deal?
Macedonian-born mom of two Katerina Petrovska started out, like many food bloggers, throwing together ingredients in a pot or pan, and seeing what happened. That natural curiosity turned into photographing and writing about the recipes she came up with or adapted. Now, you’ll find a medley of traditional, sweet, fusion, and Macedonian-American food on her blog and Instagram feed—all served up in style, humor, and liveliness.
Ali Ebright started blogging out of her kitchen in Kansas City in 2009, and Gimme Some Oven has since grown to be one of the food world’s leading blog sites, featuring easy, tasty, and healthy dishes, many of which cater to specific dietary needs. She’s also become a talented photographer, and the bright, vibrant shots she posts of fruit salad, tacos, pastas, cookies, cocktails, and way more are guaranteed to make your mouth water.
Blogger Kathryne Taylor—aka Kate—is also based in Kansas City, and her blog (which is also named after her adopted mutt, Cookie) focuses on whole foods and vegetarian recipes, something no one seems to be able to get enough of in 2016. She’s a self-proclaimed food-policy and nutrition junkie, and chooses not to cook meat, though chances are, with all of the fresh, delicious produce and grain recipes she features on her blog and Instagram, you won’t even miss it.
Liz Harris is a Newburyport, Massachusetts–based blogger who focuses on fresh, seasonal ingredients and offers a mix of good-for-you savory recipes with some indulgent treats and cocktails thrown in. In addition to the absolutely stunning photos of her own recipes you’ll find on Floating Kitchen, she also posts photos of the irresistible finds she comes across along the way—like these doughnuts she scored at a Massachusetts farmers’ market.
Salt Lake City–based Heidi Larsen started FoodieCrush in 2011 with the intention of creating “an online magazine featuring the web’s most innovative food bloggers, their recipes, and photography” after working as an art director for various regional Utah magazines. Now, her blog features a combo of her own amazing recipes, along with other food bloggers she’s following and loving right now.
Best Delicious Recipes - Recipes
Asparagus is a delicious vegetable with a wide variety of uses. Low in calories and a good source of many vitamins and minerals, asparagus is a great food as part of a healthy diet. We have lots of yummy recipes for asparagus listed below:
More Mouthwatering Recipe Collections:
- - This site boasts brilliant banana snacks and meals. - Great ways to eat this tasty red meat. - Recipe collection for this mouthwatering root vegetable. - Inspiration for casserole cooking. - High in protein and calcium. - Tasty cheese cake dessert recipes. - Cool ways to enjoy chocolate. - Fun treats to celebrate the Christian festival of Easter. - Said to ward off vampires, evil spirits and hunger. - Sharp citrus fruit. - High in protein and very tasty. - Enjoy pancakes hot or cold, sweet or savoury. - Versatile and interesting pasta dishes. - Perfect potato recipe ideas. - Fresh fruit and vegetables. - Shrimps are splendid seafood, this site has the recipes. - Super inspiration for soup. - Japanese cuisine usually made from rice and seafood. - Great ideas for how to cook your bird, in the holiday season or otherwise. - Show that special someone you really love them.
- Asparagus is very low in fat and cholesterol and a typical stalk is less than 4 calories.
- White asparagus is produced by denying the plants light while they are growing.
- The Romans cultivated asparagus as far back as 200 B.C., eating it both in season and preserving for later consumption.
Review for Asparagus with Walnut Dressing by Linda :
My husband and I loved this. Something different, instead of always grilling. Don't add extra salt to boiling H2O. The soy sauce is enough.
Review for Asparagus and Chicken Pasta by Michele :
Made this tonight. my husband gave it an 8 out of 10 and my daughters ate it up! I added more asparagus and used 1/3 cup wine. Yummy recipe!
Review for Asparagus and Chicken Pasta by Jack :
I've made a lot of the recipes on AsparagusRecipes.net and this is one of my favorites! Definite 5 stars and will be making again and again.
I used fresh basil chopped with a hachoir.
Review for Asparagus and Crab Quiche by Diane :
Just made this for dinner and it was delicious. Will definitely make this again.
Review for Avocado and Asparagus Salad by Chpaull :
Just wonderful! Used tarragon because I didn't have any cilantro in the garden. Added sliced grape tomatoes. YUM! Will make over & over again.