Wingstop started as a lone restaurant in Texas that focused on dishing out quality buffalo-style chicken wings. The flavors helped the humble initiative franchise, and now over 1,500 international restaurants serve flavorful wings, tenders, and side dishes. Wingstop offers a variety of options for customers to build meals of their choosing. Loaded seasoned Voodoo fries, cheese fries, veggie sticks, and Cajun fried corn keep hungry visitors reaching for dips and extra stacks of napkins, with the corn becoming a signature order at Wingstop for good reason.
Rosie Grant has always been familiar with death. Parents who led ghost tours, coupled with cutting through a cemetery on her route home from high school, helped her feel relatively comfortable with the topic. What she wasn't so familiar with were the recipes that found new life in death. In her new cookbook, "To Die For: A Cookbook of Gravestone Recipes," the L.A.-based archivist and social media personality dives into the world of tombstones etched with recipes that the deceased loved in life: a fan-favorite Texas sheet cake from a beautician, snickerdoodle cookies that helped feed California firefighters, guava cobbler that scented a Florida neighborhood. Grant is now sharing these recipes and the stories of those who made them in life.
Although it sounds fancy, preserved lemons are just lemons that have been pickled with salt and a variety of spices. One of the best ways to use them is to cut them up and add them to the pan when you're sautéing greens, like kale, spinach, mustard greens, or broccoli. Throw some garlic and olive oil in there, and you'll have a delicious side dish that's bright, tart, and naturally salty.
It's not an exaggeration to say that air fryers have transformed the way a lot of people cook. In contrast to the oil-heavy standard of traditional frying, air frying doesn't just add less fat; it is also an easier, less messy way to achieve perfectly crisp French fries and chicken wings. The combination of dry heat and blowing air rapidly browns almost anything you put in it, helping you recreate restaurant-quality fried food without gallons of grease.
This cherry turnover recipe from acclaimed pastry chef and cookbook author Claudia Fleming wraps a combination of sweet and sour cherries in flaky pastry to form tidy hand pies that would be a hit at any function, from a backyard BBQ to the most elegant brunch party.
We're not talking about those fancy, sugar-loaded protein shakes you might see at the gym, but ultrafiltered milk, a type of fortified cow's milk with a higher level of protein. It's usually found right next to the regular milk you might be used to, most commonly under the Fairlife and Lactaid brands, but instead of having 8 grams of protein per cup, it packs a whopping 13 grams per cup.
If you've been an avid Costco shopper for at least a decade, there may be some old cookbooks hiding in your kitchen that you've totally forgotten about. A series of Costco's own cookbooks, titled "The Costco Way," ran from 2002 to 2015 and was distributed for free annually on Black Friday. Eventually, the store stopped publishing the series in favor of Costco Connection magazine, its monthly publication that features some recipes. But, as all home chefs know, nothing beats a good classic cookbook.
I'm the same way. Whenever I bake cookies, for example, I reach for King Arthur Baking's all-purpose flour, a pantry staple of mine. What sets this unbleached and unbromated all-purpose flour apart is that each bag is reliable and behaves the same, thanks to decades of obsessive testing. That means every batch of my curry peanut butter cookies or ube linzer cookies bakes up exactly the same, time after time. There are no surprises, and this is very important to a baker.
"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.
Jennifer Aniston's recipe for breakfast quesadillas piqued our interest because we love both scrambled eggs and quesadillas, and this recipe appeared to seamlessly combine the two. To make this recipe, start by heating an oiled nonstick skillet over medium heat. While the pan warms, beat an egg with a fork until well-blended. Pour the egg into the skillet and tilt the pan until the egg is in an even layer.
Every chef has their go-to kitchen tool. For Chris Cosentino, the former San Francisco chef behind Incanto and Cockscomb, it's a stackable stainless-steel bacon press that he swears by. "I have two round ones and six small ones in varying weights at my house. I probably have double that at Koast," Cosentino said of his Maui restaurant. "They give me consistency and control, and I think that's really what's super important about it."
Salmon and mayonnaise are two ingredients that you might not be accustomed to using together in the same recipe. It may sound like a strange combination, but there are perks to combining the two ingredients when it comes to making baked salmon. When baked, the creamy, tangy condiment enhances the fish by giving it more flavor while ensuring it's moist on the inside - yet also keeps it perfectly crisp on the outside.
In a YouTube video of her favorite pumpkin desserts, Stewart makes a gluten-free crust for a spiced pumpkin pie. By crushing the rice cereal and mixing it up with a few nuts, it can then be used in place of graham crackers in a crumb crust, which can be baked as usual or used for a chilled pie. Stewart doesn't mention a particular brand of cereal in the video, but the published recipe suggests using Rice Chex.
Though oil and vinegar have been splashed onto greens for centuries, it wasn't until the 1900s that enterprising restaurant owners began packaging dressings to sell to customers. In 1925, Kraft Cheese began dabbling in mayonnaise and salad dressing sales, partnering with the Milani Company, a brand already cranking out a variety of salad dressings. One of the flavors is now classified as an old-school salad dressing we don't see often - in fact, at all.
Don't try too hard Rather than trying to impress people, it is actually the opposite that ultimately does impress, says Rosie Kellett, who hosts supper clubs in London and is the author of In for Dinner. My advice is keep it really simple. Cook something that you know you're going to nail and feeds the right amount of people. Go for the heavy-hitters that are solid gold in your repertoire.
These sweet, lemony rolls are a fresh alternative to classic cinnamon rolls. A little cardamom in the dough and filling enhances the bright citrus flavor without overtaking it. Lemon sweet rolls with cream cheese icing, They have such a bright, delicious flavor. It's something that feels a little bit new, but also familiar. The dough is soft, and tender, and rich.
Almost hands-off - This super simple recipe leaves the hard work to the slow cooker. Just set it, forget it, and return hours later to a flavorful, satisfying meal. Juicy, flavorful chicken - Whether you go with chicken breasts or thighs, the slow cooker delivers tender, shredded chicken smothered in rich BBQ sauce every time. Crowd-pleasing - Make this BBQ chicken recipe for meal prep, potlucks, or easy weekday meals. It's perfect for sandwiches, salads, baked potatoes, and more!
Gene Daly sits up at the table with us as we talk about his parents' latest cookbook, The Daly Dish Air Fryer, and the whirlwind that has been the last five years of Gina and Karol's lives. Gene recently started playschool near their home in Co Meath, but he's home today, a bit under the weather, while his teenage siblings, Holly and Ben, are at school.
Home baking has always carried an element of comfort, but with the West Bend Hi-Rise Bread Maker, it also takes on a level of precision that rivals the local bakery. Priced at $103.99, this versatile machine isn't just another countertop appliance; it's an all-in-one bread-making hub designed for home chefs who want convenience without compromise. With twelve preset digital controls, multiple loaf sizes, and fully customizable settings,
In a post, titled "My apology to lemon juice," a home cook explained how, when following online recipes and YouTube cooking tutorials, they would always skip the spritz of citrus when instructed to add it to a dish. It seemed to this Redditor not just like an unnecessary addition, but a cringe-worthy move that just couldn't taste good in a hearty soup. It wasn't until culinary catastrophe struck, and they burned their aromatics, that they listened to wisdom and added some acid
When you slice into an onion, you break into its cell walls and unleash sulfuric compounds into the air. One of them turns into a gas that reacts with the moisture in your eyes to create sulfuric acid, which triggers the familiar flood of tears. Like all enzymes, the one responsible for this chain reaction (alliinase) requires just the right conditions like a neutral pH and a temperature of about 104 degrees Fahrenheit.
While viewers of Netflix's "Is It Cake?" try to decide between what is a cake and what is actually an object, this concoction tries to look like a cake but surprises eaters with its curiously salty, savory ingredients. While some recipes from the 50s aren't around anymore, like tomato soup cake and baked fish loaf, bologna cake has somehow found a resurgence, thanks to determined online creators. "Surprisingly, it looks really good," commented one user in response to @scubeskitchen's TikTok "How to make a bologna cake."
It starts with a spark of sugary nostalgia, a cake you haven't thought about in years, crossing your mind in a random moment. Lost in memories all this time, it's surprising how much impact it still holds. The passing of time, as it turns out, only elevates forgotten desserts' magic. After that, it won't be long before the cravings come knocking and demand a revival. Such is the case with perok cake, as aptly demonstrated by large baking communities on Reddit.
Beans are some of the best vegetarian protein sources out there. A ½-cup serving of black beans, kidney beans, or pinto beans contains about 8 grams of protein, which, although not equivalent to a chicken breast or sirloin steak, provides a meaningful contribution to your daily protein intake. They are also extremely affordable. If you want to make sure you're getting plenty of protein in your diet but either don't want to eat meat every day or can't afford to, beans are an obvious solution.
It's almost a misnomer to call this recipe simply "pumpkin chili." While there is an entire can of the stuff (the kind you'd use for pumpkin pie) in the hearty stew, it's also chock full of ground beef, canned beans, and enough flavorsome ingredients that any prominent pumpkin flavor all but disappears. What's left is velvety richness, body, and an autumnal hue.
