Cook A Thing
Banana Chia Pudding
simple-veganista.com
Banana Chia Pudding with only 3 simple ingredients can be served for breakfast, dessert or snack. Thick and creamy, it’s healthy, easy to make and delicious as can be!
submitted by Cook A Thing
Black Soybean Granola
tastecooking.com
Toasted soybeans are a popular protein-rich snack in Japan, and sweet simmered black soybeans, or kuromame, is a celebratory food eaten on New Year’s Day as part of osechi-ryōri. This granola unites the spirit of both.
submitted by Cook A Thing
Spicy Pork & Korean Rice Cakes
blueapron.com
This quick-cooking meal is our take on a beloved Korean street food: rice cakes, or "tteok." We're cooking them together with ground pork in a bold, deeply savory soy and black bean sauce, which gets a touch of heat from gochujang.
submitted by Cook A Thing
Chef John’s Cincinnati-style Chili
allrecipes.com
You'll love this chili if you tend to like foods from the Middle East, the Mediterranean, Greek food, or Indian food, because of the spices and flavor profile.
submitted by Cook A Thing
Warm Winter Vegetable Salad with Halloumi
bonappetit.com
This warm sheet-pan salad takes inspiration from fattoush, with a seasonally appropriate cast of roasted squash, cabbage, and red onion.
submitted by Cook A Thing
How To Make A Very Good Chili
thekitchn.com
Want to make a very good pot of chili? Here’s how.
submitted by Cook A Thing
5-ingredient Fried Chicken Sandwiches
seriouseats.com
Fried chicken sandwich perfection in five ingredients or fewer.
submitted by Cook A Thing
Homemade Gourmet Crackers
recipetineats.com
A copycat of the gourmet fruit and nut crackers sold at the stores to serve with cheese that I love but are pricey!
submitted by Cook A Thing
Cream Of Turkey Soup
afamilyfeast.com
This Cream of Turkey Soup really is a perfect way to cook with any leftover turkey meat you might have from your holiday dinner.
submitted by Cook A Thing
Turkey Stock
afamilyfeast.com
This turkey stock is rich and deeply flavored, and we use it as the base for several of our “after Thanksgiving” recipes.
submitted by Cook A Thing
Baked Rigatoni with Tiny Meatballs
smittenkitchen.com
Although the original dish didn’t yield anything so sauced and cheesy as the mac-and-cheese we know, I’ve upped the sauce, cheese and seasoning for a baked pasta that is more lush, but surprisingly un-heavy.
submitted by Cook A Thing
Grilled Baby Back Ribs
cooking.nytimes.com
We think of ribs as an all-day affair, the meat cooked in smoke and low heat until it begins to pull from the bone. But baby backs are quicker and can be grilled as well, and the result is delicious.
submitted by Cook A Thing
Halvah Ice Cream
seriouseats.com
Made with Middle Eastern sweet sesame paste and studded with cashews, pistachios, and almonds, this ice cream is creamy and nutty and absolutely delicious.
submitted by Cook A Thing
Rich Mushroom Bolognese
thetakeout.com
A mushroom bolognese tagliatelle from the Chicago restaurant Somerset, helmed by Michelin-starred chef Lee Wolen.
submitted by Cook A Thing
Serious Eats’ Halal Cart-style Chicken and Rice with White Sauce
seriouseats.com
This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce . The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.
submitted by Cook A Thing
Marcella Hazan’s Rice and Smothered Cabbage Soup
food52.com
A technique for bringing out the hidden beauty in cabbage—and a soupy, risotto-ish cure for the end-of-winter blues. Adapted very slightly from Marcella Hazan's Essentials of Classic Italian Cooking.
submitted by Cook A Thing
Sesame-coated Sautéed Chicken Breasts
cooking.nytimes.com
Here is a classic recipe from Pierre Franey’s “60-Minute Gourmet,” one that happens not to take quite that long to cook at all.
submitted by Cook A Thing