Cooking

Cooking

Heavy whipping cream is one of those things that pops up in a lot of recipes, but for some reason, it's never sold in exactly the amount you need. Instead, you're always left with some odd amount of heavy cream left over and no real idea what to do with it because, well, the recipe you bought it for is done now. That's where these recipes to use up heavy cream come in handy.

There's no labor of love quite like pasta making. It's a culinary art, not because it's overly complicated or because it calls for an entire cupboard's worth of ingredients, but because it requires patience and finesse - and quality flour never hurt. I've only ever attempted the craft under the supervision of a trained chef during cooking classes. And even then, I've ended up with uneven noodles.

3. A Mr. Potato Head, which is just plain silly and classic for a reason. Your favorite tater tots will sprout smiles and get a real kick out of having his hands come out of his head and his eyes where his mouth should be!

Celebrity chef Gordon Ramsay is not someone who does things by half measures, a trait proven by his characteristically extreme take on a Scottish breakfast sandwich, which packs in three different kinds of protein. As demonstrated on his YouTube channel, Ramsay's sandwich draws inspiration from the "full Scottish" breakfast, a mighty fry-up that traditionally includes eggs (fried, scrambled, or poached), bacon, sausage links, haggis, "tattie" (potato) scones, British-style baked beans, fried mushrooms, grilled tomato, black pudding, and Lorne (or "square") sausage.

But once food has carbonized and bonded to metal, the issue is mechanical, and you need something to physically break the residue apart. Eggshells are mostly composed of calcium carbonate, the same mineral found in chalk and limestone - you've probably encountered it in your toothpaste, too. When crushed into a powder, these shells become a mild abrasive, which can gently sand down the grime.

I've been shopping on a budget since I got my first job when I was 14, and I have my weekly grocery shopping routine down to a science at this point. Because I'm always trying to save money, I usually go to two or three stores to make sure I'm getting the best deals on my weekly pantry staples. But the one store I look forward to visiting each week is Trader Joe's.

Our Cooking Club is a fun way to celebrate the Love & Lemons community of readers. The concept is super simple-each month, I choose a recipe. You make it, and you leave a comment on the recipe's blog post. At the end of the month, I randomly select one winner to receive a prize. I love the sense of community that comes from so many people cooking one recipe each month.

Stir-frying is all about wok hei, or wok's air' in English, which you can think of as the height of fire', or the level of heat. It's said that Chinese cooks have good wok hei if they have a true understanding of the heat of their wok and how to handle it in all situations, and a stir-fry's success is based on the quality of the cook's wok hei.

Whether you're looking to change up your weeknight dinner options or just craving some comfort food, orange chicken can be the perfect answer. A sweet and zesty classic, it's one of the tastiest, and simplest, crowd-pleasers you can get your hands on. And although it's a dish that's often associated with takeout joints ( and Trader Joe's), it's actually really easy to recreate at home. All you need are three core ingredients to make a streamlined version that's equal parts delicious, affordable, and fast.

Maybe you're having trouble thinking of what to cook these days, or perhaps you're just in the market for a new, amazing recipe to add to your rotation. Well, Redditor leachlo asked, "What's a 'never look for another recipe' recipe - the one you consider absolutely perfect?" Here's what people said. Now it's your turn to add your own! What is your 10/10, no notes recipe that you want to shout about from the rooftops? Drop it in the comments or in this anonymous form.

Something as classic as banana bread is often overlooked as a simple bake, but you shouldn't underestimate how some key tips can help you bake banana bread that's perfectly moist, not overwhelmingly sweet, and tender to the bite - ultimately, a classic recipe that stands out from the rest. As a professional baker, to make the best banana bread, I like to get specific with my ingredients.

Sure, you'd expect those who dedicate their lives to food enjoy trying new things, but everyone has their preferences, and we all have a list of things we just don't like the taste of. Some cooks can't stand seafood, others hate certain spices - there are even chefs ( like Anthony Bourdain) who don't care for dessert. As for Bobby Flay, his pet peeve lies in the world of legumes, namely, lentils.

It isn't hard to tell when you're eating good fried chicken. There's juicy meat, golden crust with an earth-shattering crunch, and secret spice blends that make you desperate for that old family recipe. But what if you could elevate your fried chicken with something you probably associate with ballparks and backyard BBQs? Because one secret to making the best fried chicken is mustard, and after you try it, you may never go back.

Cabbage is often relegated to the foods we buy when we are being frugal or on a health kick. It may be a food that you hated in your childhood, so you don't revisit it in adulthood, or you only eat it when you're making a specific recipe that includes it. This is a shame, as it's such a versatile food. It's also affordable, highly nutritious, and long-lasting, so it offers us benefits on all fronts.

Prime rib at Outback Steakhouse isn't seared or grilled like other steaks, but instead slowly oven-roasted for four hours as a single hunk of meat and hand-carved to the desired size once finished cooking. Thanks to our exclusive interview with Chef Brett Reichler, we know that cooking prime rib low and slow is the best way to extract flavor from the meat, among other tips for making the absolute best prime rib.

The Milano Cortina 2026 Winter Olympics will take place across Milan and Cortina, Italy, throughout the month of February. A few competitions start on February 4, but the opening ceremony will be held on February 6 at 2:00 pm ET and will feature performances by Mariah Carey and Andrea Bocelli. Following the events, there will be a closing ceremony on February 22 at 2:30 pm ET.

When baking cookies, there is one particular old school kitchen tool that boomers love. This tool is none other a vintage cookie press. If you're not familiar with what it is, a cookie press is handheld gadget, perfect for making spritz and other retro Christmas cookies. It has a hollow tube that holds cookie dough, and a plunger that you use to push the dough through patterned disks. The result are fun-shaped cookies ready for baking.

Every year on February 2nd, France celebrates La Chandeleur, also known as Candlemas Day or Crêpe Day. This centuries-old tradition was once linked to candlelight processions and good fortune rituals, but today it is mostly about something far more delicious: making and eating crêpes with family and friends. A famous French custom says that you should flip a crêpe with your right hand while holding a coin in your left-if you succeed, prosperity will come your way in the year ahead.

We know it sounds plain and boring, but LongHorn's steamed broccoli is so good that people even try to replicate it at home. The beauty of this healthier side, which starts at just 90 calories per serving, lies in its simplicity. The stalks are fresh and bright, and they're steamed just until they're perfectly tender and lightly salted. But what makes LongHorn's broccoli so delicious is the drizzle of garlic herb butter sauce on top, adding a touch of decadence and aromatic flavor.

Is there anything more delicious than tiramisu? This Italian dessert consists of decadent layers of espresso-dipped ladyfingers and plush mascarpone cream. It's perfectly creamy and only lightly sweet, with a rich dusting of cocoa powder on top. On our first trip to Italy, I ordered it at every restaurant Jack and I went to. It's just that good. After I shared this strawberry tiramisu last summer and this pumpkin tiramisu in the fall, I couldn't resist developing a classic tiramisu recipe too.

I have yet to see anyone eating mulligatawny in an Indian restaurant perhaps unsurprisingly, given that it's a product of the British occupation, and the very name has an off-putting Victorian feel, which is a shame, because it's aged a lot better than imperialism. Based, historians think, on the Madrassi broth molo tunny, it's a lovely, gently spiced winter soup that's well worth rediscovering. Prep 15 min Cook 50 min Serves 4-6

Tomato sauce in curry???

First things first: Even the most cursory glance around the internet will reveal that virtually every account of monkey sauce -- known in South Africa, even more confusingly, as "monkey gland sauce" -- feels obliged to confirm that no, it does not contain actual monkey (do recipes for monkey bread need to offer this reassurance?). Rather, monkey sauce is a deceptively simple yet hugely adaptable accompaniment to meat, and no traditional South African braai (the local style of barbecue) is complete without it.

"Never fry super-delicate fish, as they fall apart," recommends Chef Becker. This means you should steer clear of frying fish like tilapia, branzino, sole, and flounder. When flipping them over, these fragile fish can easily break apart and overcook faster than you think. You'll either end up with breading that isn't crisp enough or an overly dry interior. Either way, it won't be an enjoyable meal.

If you spot a Griswold pan with a 13 on it, for example, know that not a lot of these pans were made due to negative connotations and associations with bad luck. Dating back to the early 1900s, these babies can fetch several thousand dollars. In addition to the Griswold 13, the 20 is also a rarity to find. Griswold isn't the only label that is a solid grab.

Ever heat up canned soup and find the flavor off, like it's not tasting quite right? Well, you've probably made one of the most common mistakes everyone makes with canned soup: not heating it enough in the microwave. When canned soup is lukewarm or cold, the flavors often taste muted, underdeveloped, and even tinny, like you're tasting the can itself.

We're making a cherry tomato dip with some labneh. In this small pot, I'm covering my tomato, garlic, salt and herbs with olive oil. All right. We've got oil bubblage, so I'm going to kill the heat. Pop this lid on top. I want to make sure it's sealed really tightly. Put a pan underneath it to catch any potential drips.

This flavor-packed plant-forward recipe is another winner for brassica lovers. Instead of breaking the white head into florets or boiling and mashing it like you would potatoes, I sliced the cauliflower into thick "steaks." Then, after seasoning the slabs with salt, pepper and smoked paprika, I fried it in butter with minced garlic until it was crispy on both sides. The steaks then went into a hot oven and were slow-roasted until they were tender enough to be pierced with a fork.

Sour like lemon, bitter like grapefruit, sweet like mandarins and tangy like oranges, yuzu might be the consummate citrus and it brings all of that complex magic to this light, clean noodle broth. Yuzu-miso soba noodle soup. Yuzu is a citrus, but it's not very common to find it outside of Japan. So mostly we can use yuzu juice. Add five cups of vegetable stock or vegetarian dashi.