Acquire great cooking skills and create delicious appetizers
Wondering what’s in a white Russian? The Big Lebowski was onto something with this creamy coffee-flavored cocktail. A healthy dose of vodka in the mix assures that ‘the dude abides. Prep Time:5 minsServings:1 Ingredients Directions Step1 Gather the ingredients. Step 2 Fill an old-fashioned glass …
Sweet ’n’ Spicy Sriracha-Glazed Salmon is bold, glossy, and packed with flavor. Tender salmon is coated in a sticky glaze that balances heat and sweetness, then cooked until perfectly flaky—an easy, weeknight-friendly dish that feels exciting without being complicated.
¼ cup reduced-sodium soy sauce (or tamari for gluten-free)
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce (or to taste)
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 pound wild salmon fillet, cut into 4 (4-ounce) pieces
1½ teaspoons sesame oil
2 tablespoons finely chopped scallions, for garnish
In a 1-gallon zip-top plastic bag, combine the soy sauce, honey, vinegar, Sriracha, ginger, and garlic. Add the salmon, toss to coat evenly, and refrigerate for at least 1 hour, or up to 8 hours, turning the fish once.
Remove the salmon from the bag, reserving the marinade. Heat a large sauté pan over medium-high heat and add the sesame oil. Rotate the pan to coat the bottom evenly and add the salmon. Cook until one side of the fish is browned, about 2 minutes. Flip the salmon and cook until the other side browns, 2 more minutes. Reduce the heat to low and pour in the reserved marinade. Cover and cook until the fish is cooked through, 4 to 5 minutes.
Place a piece of salmon on each of 4 serving plates and sprinkle with the scallions.
Calories: 229 Fat: 8.5 g Saturated Fat: 1.5 g Cholesterol: 51 mg Carbohydrate: 12 g Fiber: 0.5 g Protein: 26 g Sugars: 9 g Sodium: 587 mg
This is perfect served with zucchini noodles. Use a spiralizer or mandoline fitted with a julienne blade to cut the zucchini into spaghetti-like strands, then sauté them with a little sesame oil and garlic for 2 minutes
Crab Rangoon Cups are crispy, bite-sized appetizers filled with a creamy, savory crab mixture. Perfect for parties, gatherings, or a fun snack, they’re easy to make and full of flavor—delivering all the indulgence of the classic treat in a convenient, elegant package. Prep Time:5 minsCook Time:20 …
Lobster Newberg is a luxurious, classic seafood dish that’s rich, creamy, and indulgent. Tender lobster is coated in a velvety, spiced sauce, making it perfect for special dinners, elegant gatherings, or any meal that calls for a touch of decadence. Prep Time:15 minsCook Time:10 minServings:4 …
Lemony Glazed Yogurt Doughnuts are light, tender, and bursting with bright citrus flavor. The yogurt keeps them soft and moist, while the lemon glaze adds a fresh, sweet-tart finish—perfect for breakfast, brunch, or a cheerful afternoon treat.
2½ tsp. baking powder
2 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more
2 large egg yolks
1 cup whole-milk Greek yogurt
½ cup granulated sugar
2 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
Vegetable oil (for frying; 6–8 cups)
Zest of ¼ lemon
1 cup powdered sugar
Special Equipment: A deep-fry thermometer
Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you’ll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½” thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
Punch out circles with a 3½”-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1″-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
Fit a large pot with thermometer; pour in oil to come 1½” up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can’t stand the suspense anymore.
This Strawberry Pineapple smoothie is an easy smoothie with only 5 ingredients, that is the perfect way to start your day! Prep Time: 5 minsServings: 2 Ingredients For the Strawberry Pineapple Smoothie: For Topping the Smoothie: Instructions
Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There’s so much flavor and texture going on that there’s barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done. …
Gorditas con Camarones are a flavorful, satisfying dish that brings together crisp, golden gorditas and tender, seasoned shrimp. Filled with bold spices and fresh toppings, they’re perfect for a vibrant lunch or dinner that feels comforting, festive, and full of character.
1⅓ cups instant corn masa flour (such as Maseca)
5 Tbsp. lard, melted, or vegetable oil, divided
2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
4 guajillo or dried New Mexico chiles, stems and seeds removed
2 morita chiles, stems removed, or 2 canned chipotle chiles in adobo
1 tsp. ground coriander or cumin
1½ lb. medium shrimp, peeled, deveined
4 garlic cloves, thinly sliced
2 sprigs thyme
1 Tbsp. apple cider vinegar
1 tsp. agave syrup or honey
3 Tbsp. unsalted butter, cut into pieces
Sliced onion, sliced avocado, cilantro leaves with tender stems, and lime wedges (for serving)
Stir masa, 1 Tbsp. lard, 1 tsp. Diamond Crystal or ½ tsp. Morton salt, and 1 cup water in a medium bowl until a soft and slightly sticky dough forms. If dry, mix in another 1 Tbsp. water. Cover and let sit at least 30 minutes and up to 3 hours.
Meanwhile, bring guajillo chiles, morita chiles, coriander, and 1½ cups water to a boil in a small saucepan. Cover, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften. Transfer to a blender and purée until smooth; set aside.
Place rack in lowest position in oven; preheat to 500°F. Brush a rimmed baking sheet with 2 Tbsp. lard. Divide dough into 4 pieces and form into balls. Set on work surface and cover with a damp kitchen towel. Place 1 ball between 2 sheets of parchment or wax paper. Using a small skillet or saucepan, gently press ball into a 5″-diameter disk. Carefully peel away parchment; place on prepared baking sheet. Repeat with remaining balls.
Bake gorditas until outer edges are lightly golden, 10–12 minutes. Turn over and bake until golden brown and crisp, 10–12 minutes. Transfer to plates and let cool 10 minutes. Insert a paring knife into side of gordita and, using a slow sawing motion, cut open along one side (keep other side intact).
Heat remaining 2 Tbsp. lard in a large skillet over high. Cook shrimp until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl. Reduce heat to medium and cook garlic in same skillet, tossing often, until beginning to brown, about 1 minute. Add thyme sprigs, vinegar, agave, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and reserved chile purée. Cook, stirring occasionally, until brick red and the consistency of a thick sauce, 6–8 minutes. Add shrimp and any juices and cook 1 minute. Remove from heat; add butter and stir constantly until melted and sauce is glossy. Season with more salt if needed. Remove and discard thyme.
Fill gorditas with shrimp mixture, onion, avocado, and cilantro. Serve with lime wedges for squeezing over.
Soba With Green Chile Pesto is a fresh, flavorful twist on a noodle bowl. Nutty soba noodles are tossed with a vibrant, slightly spicy pesto, creating a dish that’s light yet satisfying—perfect for an easy lunch or a quick dinner with bold, unexpected flavor. Recipe …
