Guys... life is a b****. 😅 I had one of those terrible days yesterday, so making breakfast this morning ended up being the highlight of my day.
I bought a yogurt strainer this week and have been looking for excuses to use it, so I made this red dragon fruit strained yogurt bowl.
Recipe:
Mash a red dragon fruit into a purée.
Mix it with Greek yogurt (I used 0% fat).
Strain overnight for a super thicc texture.
Serve with fresh dragon fruit and your favourite toppings. I added kiwi, and it was surprisingly delicious.
I'm definitely making this again.
Has anyone else been experimenting with strained yogurt? I'd love to hear your favourite flavour combinations.

I like meal-prepping but butter in sauces always separates weirdly when you reheat it, so my family took what we liked from like four different recipes to make one that tastes good and reheats well!

I usually double this recipe when meal prepping, but here’s the “normal” recipe that SERVES 6:

Ingredients:

•1lb pasta of choice (shorter pastas such as rotini are better for reheating / meal prepping)

•1.5-2lb cubed chicken or shrimp

•1/2 onion, minced

•2 spoonfuls minced garlic (measure with your heart)

•1.5 cups heavy cream

•1/2 cup chicken broth

•1/2 a bundle of spinach, chopped fine

•3/4 cup grated Parmesan

•1/4 tsp paprika

•1/2 tsp salt

•1/2 tsp black pepper

•optional parsley to taste

•2 egg yolks

Steps:

1. Salt & pepper your chicken till it be enough, then sauté in a large pan till cooked and golden. Set aside.
2. Now start your pasta water, so that the pasta should be done at the same time as the sauce. The pot should be large enough to hold the finished meal (if I’m doubling the recipe, I use a medium sized stock pot)
3. In the pan used for chicken, sauté the onions in the chicken drippings till translucent, then add garlic and cook till fragrant.
4. Add the cream and the chicken broth, and simmer till thick, stirring frequently. Try not to let it boil or it’ll separate.
5. Add in the spinach and the set-aside chicken in the last minute or two of cooking.
6. Add your spices, adjust to taste. Take pan off the heat.
7. With the egg yolks stirred up in a small bowl, ladle some of your still-hot sauce into the bowl and stir to temper the eggs, then add the contents of the bowl to the pan and combine.
8. Drain your pasta, then add both pasta and sauce into your pot and combine. Serve it forth.

Tips / semi-relevant comments:

I love using spinach in this (I try to sneak in veggies whenever I can), I chop it finely so it practically disappears, but if you REALLY want it to be undetectable you can put it into a blender with some of the sauce before stirring it into the rest of the sauce (a hack from my mom, yes I was a picky eater growing up)

We got the paprika idea from a shrimp Alfredo recipe, it really adds depth (though we tend to stick with chicken). You can do shrimp though if you like!

Everything roasts together on one pan, chicken sausage, baked pierogi, and caramelized cabbage. Once it’s done cooking, it gets drizzled with a sweet and tangy maple mustard sauce.

Full Recipe and Extra Details: https://spinachandbacon.com/2026/06/30/sheet-pan-sausage-and-pierogi-with-cabbage/

Ingredients:
1 lb chicken apple sausage Aidell’s brand
1 lb fresh or frozen pierogi about 15 of them
1 cabbage a head of cabbage
2 tbsp olive oil
1 tsp seasoning salt
2 tbsp mustard
2 tbsp mayonnaise
2 tbsp maple syrup

I bought the pierogi from Costco in the refrigerated section.

preheat the oven to 400F
add sausage to a sheet pan
add the pierogi to the sheet pan
slice the cabbage into wedges and lay them down on the sheet pan
drizzle olive oil all over the sausage, pierogi, and cabbage. Then, season with seasoning salt.
Bake for 25 – 30 minutes, flipping everything over after about 15 minutes.

Drizzle with maple mustard.

Each summer I grow a lot of cucumbers to make all kinds of pickles. Of course, several of the pickle recipes I developed can be found on this site. Mostly though I just throw different herbs and things in that are available from my garden at the time I pick the cukes.

I try to make sure to grow enough cucumbers to last through the winter and early spring. This year I also had the good fortune of having plenty extra to do things like make my favorite pickle soup recipe and – getting to today’s topic: garlic dill pickle hot sauce.

This recipe combines already fermented garlic dill pickles and fermented green hot peppers. I used a blend of green jalapenos and habaneros but the exact choice is up to you. Just bear in mind the addition of pickles and plenty of pickle brine will reduce the overall heat and therefore you might want to start with peppers that you know will still net you a very hot sauce if that’s what you want. Using green serranos would be a good option for people who like hot but not melt-your-soul levels, and they’re fairly easy to source.

It was like eatting a cloud and I'd love to eat it everyday, but I'm struggling to find the name of it to get recipes. The sandwich was just described as an egg and susage.

You can make the recipe here: https://dobbernationloves.com/food-drink/whipped-cottage-cheese-dill-pickle-dip-recipe/

Ingredients

• 2 cups Cottage Cheese
• 1 cup Cream Cheese
• 1/2 cup Greek Yogurt
• 1/4 cup Feta Cheese crumbled
• 2 tbsp Dill Pickle Brine
• 1/2 cup Fresh Dill chopped
• 2 Scallions chopped
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 1/2 cups Dill Pickles finely chopped

Garnish

• Fresh Dill, Crumbled Feta, Chopped Dill Pickles

Instructions

1. To a food processor or blender add the cottage cheese, cream cheese, feta, yogurt, brine, fresh dill, scallions, onion, powder, garlic powder, salt and pepper.
2. Blend on high until you achieve a smooth and creamy texture, about 1-2 minutes.
3. Using a spatula scrape the mixture into a serving bowl, folding in the chopped pickles.
4. Garnish with crumbled feta, chopped dill pickles and sprinkle of fresh dill. Serve with chips and crudités.

Barbara Parks browns the ground beef in the casserole dish itself, in the oven. No skillet, no second pan. The 1970s understood that whoever cooked dinner was also washing dinner. Her Savory Beef & Cabbage, on a handwritten 1970s recipe card, serves six from one dish and one dish only.

Savory Beef & Cabbage

Dinner: Cabbage

Serves: 6

1 lb. extra-lean ground beef

1 medium onion, diced

1 medium garlic clove, minced

1 lb. cabbage, coarsely shredded

3/4 lb. carrots, thinly sliced

1 beef bouillon cube or envelope

1/4 tsp. salt

1/4 tsp. pepper

1/2 cup water

Preheat oven to 450°. In 2 1/2 qt. casserole, combine ground beef, onion and garlic. Bake uncovered in oven 15 min. or until meat is browned, stirring occasionally to break up meat mixture. Turn oven control to 350°. Add cabbage and remaining ingredients, toss well. Cover casserole and bake 1 hour or until vegetables are tender, stirring occasionally.

Found in a box of around 150 cards. mainly from the 1970's

Here I am again with breakfast experiment #8! 🥝
I'm in such a good mood after Spain won the World Cup yesterday, so this felt like the perfect way to kick off the week.
Recipe: Kiwi Chia Pudding
Mix together:
• 2 tbsp chia seeds
• 2 tsp yogurt (I used 0% fat Greek yogurt)
• A drizzle of honey
• A splash of milk
• Cinnamon to taste
Leave it in the fridge for at least 20 minutes (overnight works even better).
When serving, layer the chia pudding with diced kiwi and add an extra layer of yogurt on top.
I'm having a lot of fun experimenting with different breakfasts, so I'd love to hear your ideas. What's your favorite breakfast combination?

Uses for strutto

I bought some strutto at an Italian supermarket. It was in the refrigerated fresh cheese section, along with straciatella, mozzarella etc, and packaged similarly. Now I find I am the owner of a lump of lard, something that I don't usually use.

So I am looking for ideas. Or shall I just leave it aside until the next time I make roast potatoes (which is not very often).

Are there any advantages in using it for frying?

My GF favorite food of all time is butter chicken. And for good reason, it’s delicious!
I’ve watched dozens YouTube recipes and looked on google & Reddit. I even went to an Indian grocer & bought butter chicken spice mix.

While they’re all good, none of these replicate the smooth, rich sauce you get in American restaurants. In the picture you can see two local restaurants, which taste very similar and seem like the major difference is just the amount of cream used. One uses leftover tandoori chicken, which helps elevate the dish, but the star of the show is really that sauce!

I’d love and appreciate if you’re able to help! Thanks!

I'm not well versed on Moroccan food, but earlier in the week I had Moroccan lamb dish which was served with couscous and pitta at a Mediterranean restaurant. It was delicious so it's something I'd like to try recreating at home.

The restaurant unfortunately, but not unsurprisingly is unable to share the recipe, but the menu description is as follows;

Slow-cooked spiced lamb served with vegetables, fluffy couscous, pickled golden shallots, and flaked almonds. If it helps the couscous also had the pickled shallots as well as pomegranate seeds in it.

Does anyone have a similar recipe for lamb or couscous which they'd be willing to share?

I had a breakfast casserole at a small catered brunch about a month ago. It was made with sausage, eggs, cheddar, and had a really good biscuit flavor even though I did not see any pieces of biscuits in it. It was moist and not a biscuit like texture at all.

It was so good. I've tried to make it a couple of times but I can't get it right. The first recipe had me stir the flour mix into the eggs. That did not work at all. It was awful. I had to throw it away

This is the last recipe I tried:

1 lb sausage

8 oz shredded cheddar

5 eggs

1 cup of milk (divided in 3/4 cup and 1/4 cup)

5 tbsp cold butter cut in small cubes

2 cups flour

2 tsp baking powder

•Whisk eggs & 1/4 cup of milk, salt & pepper.

•Whisk flour and baking powder.

•Add butter cubes and mix, making sure butter does not melt. Should look like course crumbs.

•Add milk & stir until dough is sticky & shaggy.

•Drop golf ball sized pieces of dough into the egg mixture. Fold around the egg mixture until all dough is coated.

•Fold in cooked sausage & shredded cheese.

•Put in fridge overnight.

•Bake at 350 degrees for 25 - 35 minutes.

It was way too dry with too much biscuit. Not at all like the one I tasted.

I've searched Reddit, the Internet and even tried AI. I've gotten nowhere.

Can anyone help me? Do you know what I'm doing wrong? 🙏🏼

A refreshing and subtly herbaceous drink inspired by a traditional Eastern European tarragon tonic. Tarragon has been a staple in Eastern European cuisine for centuries. In Georgia, it’s used to make a refreshing tarragon soda called “Tarkhuna,” which is naturally sparkling due to the wild yeasts present in tarragon and honey. This tonic combines the delicate anise notes of tarragon with the natural sweetness of honey, creating a revitalizing drink perfect for any time of day.

I’ve never posted in this sub before, but it seemed a better fit for this kind of question than r/cooking (my usual hangout). Fingers crossed y’all are just as cool.

Anyway, I’ve got some serious health problems that can make cooking and eating regularly difficult, and they’ve gotten worse in the past few months. One thing I’ve been falling back on are those frozen egg rolls, or dumplings, or pot stickers, that are so easy to quickly cook up in an air fryer or skillet.

There’s only one problem: I’ve got no good dipping sauce to go with it.

So here I am. I’ve experimented a bit on my own trying to come up with a decent, fast sauce (mostly just different ratios of water, soy sauce, ginger). I did try buying a couple different premade dumpling sauces from the grocery store that were kind of good, but had a weird aftertaste and kind of made my mouth numb, not sure why. Sort of similar to that unpleasant sensation you get when you drink cold water immediately after brushing your teeth.

Anyway, if y’all have any good, simple recipes for this sort of thing, please share! And the simpler, the better. :D

Case closed: It was because I used almond milk and cinnamon (both brown ingredients). But the other side of the pancakes look a lot better and it tasted great, so win-win.

Thank you so much for those who gave helpful and genuine advice!

what the title says! would love to hear straight from a person which recipe they tried and loved

Hi all,

I am planning the menu for a party, and this beetroot walnut pasta is the main course: https://walnuts.org/recipe/creamy-beet-pasta-with-walnut-breadcrumbs-and-ricotta/

I want to make one vegetarian (no eggs) and one non-vegetarian side to go along with this. For the vegetarian side, I’m thinking of something along the lines of za’atar paneer, similar to this recipe: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/grilled-spiced-paneer and not going to make it a very complicated dish.

I am stumped about the non-vegetarian side. Some kind of meatballs (mutton or lamb) sound good but I don’t want to reuse the za’atar spices. I was thinking of a koobideh-style kebab but instead of making them elongated (because I’ll be cooking in a pan) i could make them into small ovals.

I would really appreciate any insight on what kind of recipe I should follow for the meatballs which will work well with both the other dishes, or any other suggestions. TIA!

We've got the start of the summer glut of courgettes and summer squash! We followed this recipe https://amyshealthybaking.com/blog/2023/03/29/zucchini-oatmeal-cookies/ but must have mucked up some of the proportions as these came out quite cakey

Two trays as per the recipe, 1 tray with some dessicated coconut added.

Mix 100g oats, 90g flour, 1.5 tsp baking powder, 1.5 tsp cinnamon, 0.25 tsp nutmeg, 0.25 tsp salt.

Whisk 28g melted bitter with 1 large egg and 1 tsp vanilla extract. Add to the dry ingredients.

Fold in 90g grated courgette (patted dry).

Chill 30 mins.

Bake at 170C for 12 mins.

Drop your best courgette recipe ideas!

Ive got this box and it's going out of code soon. Ideas that aren't cheesecake or magic cookie bars.

I made this lime ice cream a while back:

–1 Cup of Milk (I use Fairlife 2%)
–1 Cup of Granulated Sugar
–2.5 Cups of Heavy Cream
–2 Teaspoons of Vanilla Extract
–1/2 Cup of Lime Juice
–1 Lime-Worth of Zest

Combined the milk and sugar until dissolved. Stir in the heavy cream, vanilla extract, lime juice, and zest until blended. Put in the fridge for 2-3 hours. Churn the mixture in an ice cream maker for thirty minutes and freeze for at least two hours.

The ice cream tastes heavenly, but as-is, churning it didn't really do anything aside from maybe add a little air, and I had to freeze it overnight before it reached a 'scoopable' consistency. The only change I made from the original recipe is that it called for 1 teaspoon of vanilla extract, but I usually double that amount in any recipe I do.

So I have two questions here, and they might warrant conflicting advice, but I'm not very good with food science.

1. Anything I could be doing to get the ice cream to reach...ice cream consistency more easily?
2. Anything I could do to make the recipe healthier in general? My concern with cutting the sugar and/or heavy cream down is that it won't crystalize as easily, and I was thinking maybe greek yogurt as a replacement for the heavy cream, but worry about the acidity of the yogurt getting amplified by the lime juice and zest.

Ingredients

• Oil: 3 tablespoons
• Onion: 1 (sliced)
• Chicken: 2 lbs boneless (bone-in can also be used)
• Whole Spices: 4-5 cloves and a few black peppercorns
• Ginger Paste: 1 tablespoon
• Garlic Paste: 1 tablespoon
• Onion Paste: 2 tablespoons
• Coriander Powder: 1 tablespoon
• Red Chili Powder: 1 tablespoon
• Turmeric Powder: ½ teaspoon
• Salt: 1 tablespoon
• Tomatoes: 2 medium-sized (chopped into pieces)
• Green Chilies: Chopped (to taste)
• Spinach: Washed and chopped
• Water: A splash (for cooking the chicken)

Instructions

1. Brown the Onions: Heat the oil in a pot, add the sliced onion, and fry until it turns golden brown.
2. Sauté the Chicken: Add the boneless chicken to the pot. Fry it until the raw smell disappears and the chicken changes color to a light brown.
3. Add Aromatics & Whole Spices: Toss in the cloves, black peppercorns, ginger paste, and garlic paste. Sauté until fragrant.
4. Incorporate Onion Paste: Stir in the onion paste and continue to fry it alongside the chicken.
5. Add Dry Spices: Mix in the coriander powder, red chili powder, turmeric, and salt. Fry the mixture to cook the spices.
6. Add Tomatoes and Chilies: Add the chopped tomatoes and green chilies. Cook everything together until the tomatoes are well incorporated.
7. Simmer the Chicken: Pour in a little bit of water to help the chicken soften. Don't add too much water, as the spinach will release its own moisture later. Let the chicken cook until tender.
8. Add the Spinach: Once the chicken is soft, add the washed and chopped spinach to the pot.
9. Cover and Cook Briefly: Mix the spinach well with the chicken. Cover the pot and let it cook on low heat for just 5-6 minutes so the spinach softens. Do not overcook the greens.

Serving Suggestion: Dish it out and serve hot! Enjoy this dish with a Roghani Roti

I’ve made cinder toffee as per this recipe a couple of times: https://www.nigella.com/recipes/hokey-pokey

I don’t know if I’m doing something wrong but I think the bicarbonate of soda makes it taste bad? (Consistency great and looks good too.)

Does anyone have an alternative without bicarb so it tastes more like the honeycomb we can buy in shops?

This is the first cake I ever baked from scratch.

I included pictures of the recipe as well.