Beef Stroganoff is one of those dishes that I don't make often enough. Tender beef, mushrooms, onions, and a creamy sauce over buttered egg noodles—there isn't much not to like here. I came across this version from Sip and Feast on YouTube, and what caught my attention was the way he seasons and marinates the beef before it ever hits the pan. Most Stroganoff recipes I've made go straight from slicing the beef to cooking it. This one gives the meat a couple of hours with Worc

Gumbo is one of those dishes that I love, but I don't always love how long it takes to make. So when I came across this Instant Pot I had to give it a try. What really caught my attention was that he doesn't try to make the roux in the Instant Pot. Instead, the roux goes into the oven and gets nice and dark while you work on everything else. You still get that deep gumbo flavor, but without standing over the stove stirring flour and butter forever. And don't let the fish sauc

There are certain foods where the topping is greater than what lies beneath it. Hot dogs are a prime example. Mustard is acceptable. Relish has its role. But a hot dog smothered in soft, slightly spicy, tomato-infused onions transforms into something far more intriguing. These are essentially New York hot dog cart-style onions: thinly sliced onions simmered with tomato paste, mustard, hot sauce, chili powder, and just enough cayenne for a bit of a kick. Though they require ab

This recipe initially seemed unlikely to work, but I was pleasantly surprised—it tastes exactly like a Big Mac! Drew from @Official_drew_cooks on Instagram really knocked it out of the park with this one. I think it's a fun way to elevate the flavor of your next meatloaf. **Annotated Cooking Notes:** If you're worried about contaminated lettuce, feel free to skip it; the lettuce is just there for presentation when serving the meatloaf. Also, Drew and I used crumbled hamburg

This quick, easy pasta is perfect for a summer afternoon. It's very little cooking and utilizes a blender instead of a burner. The red peppers really bring a surprise to the people who expect this to be a traditional red sauce pasta. Annotated Cooking Notes: No need to clean the blender between steps; just let it all blend together. 300g dried penne 1 bunch of flat-leaf parsley (30g) extra virgin olive oil 1 clove of garlic 1 x 460g jar of roasted red peppers 100g blanche

Goldee's regularly appears in Texas Monthly's list of the best Texas BBQ, and to achieve such recognition, it's not enough to have excellent meat; you also need great sides. This potato salad is both creamy and spicy. I believe it would pair wonderfully with the Banana pudding recipe I shared, and together, they'd truly enhance your cookout. Annotated Cooking Notes: Keep the skin on the potatoes as it adds to the texture. Dressing 1 large egg 6 tablespoons apple cider vinegar

I loved cold soups in the Summer time and I love Gazpacho. This recipe was posted on the NY Times Cooking page and hails from Seville, Spain. Unlike American gazpachos, this is smooth and creamy, not chunky like most gazpachos here in the U.S. It's more a drink than a soup; in fact, I can't help but think this would make for an excellent Bloody Mary. Annotated Cooking Notes: Chill your glasses or bowls in the fridge before you serve this soup and it will create a wonderful

Consider this: Banana Pudding might just be the ultimate summer dessert. No grill or BBQ gathering feels complete without it. After discovering and testing this recipe from MeatChurch.com, I was surprised by how little banana is actually used in the pudding, yet how much flavor is derived from that minimal amount. Annotated Cooking Notes: Yes, I put these in jars like Meat Church, but when I make this again, and I will, I will probably put it in a big bowl to serve family st

Paella, this dish came about because Costco had a paella pan for under $30. Well, challenge accepted! However, the idea of cooking paella was daunting. Although this recipe isn't directly from a chef or content creator, I learned the basics of making paella from the YouTube channel Spain on a Fork. Annotated Cooking Notes: The type of rice is important; avoid Rice-a-Roni Spanish rice. Use Bomba or Calasparra rice, which can be found at World Markets or online. If those aren't

This recipe is a mash-up of two separate recipes. Italian Style Sashimi from Swann's Oyster Depot in San Francisco and the Tuna Carpaccio recipe going around on social media. I just combined two great ideas. Annotated Cooking Notes: If the Tuna comes out of the tortilla press unevenly or not round, just move the excess around and re-smash it. Ingredients 6 oz Sushi-grade tuna 4 oz sushi-grade salmon 4 oz sushi-grade yellowtail ( hamachi) 1 avocado diced 1/2 shallot, finely

This recipe is incredibly easy and straightforward, and it tastes just like the authentic cheese bread from the renowned Smokehouse restaurant in Toluca Lake, CA. Annotated Cooking Notes: Allowing the garlic to rest overnight is crucial, but if that's not possible, let it rest as long as you can. The soaking process truly infuses the garlic flavor into the butter. Ingredients 1 loaf of sourdough bread sliced in half 1 stick of butter 2 teaspoons freshly chopped garlic 1 pkg.

This is a rich, delicious stew, and the Guinness truly enhances it with a touch of malted goodness. With some cold nights still in store, this would be perfect, though it's also great any time of year. Annotated Cooking Notes: The secret to a great stew lies in the broth, so don't make substitutions here. A lager or IPA won't do; it must be a dark stout, and in my opinion, it has to be Guinness. Ingredients: 2 tbsp olive oil (more if needed) 2½ lb beef chuck (cut into 1½ - 2