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

This simple stew is bursting with flavor. I discovered this recipe on Spainonafork.com. It was straightforward to prepare, and even those in my home who aren't fans of garbanzos finished their bowls. The key to this recipe is the thickener, which consists of garlic, a few slices of baguette, and a fried egg. All three ingredients are fried in olive oil and then mashed into a paste. Ensure the egg is fully cooked, including the yolk, when frying. Annotated Cooking Notes : Can

This is another recipe from the Guinness cookbook. Although I'm not a baker, this recipe is so straightforward that even I can't mess it up. It was incredibly quick and easy, resulting in a creamy, moist, and rich chocolate cake. Annotated Cooking Notes. Always opt for dark Dutch cocoa powder; it makes a significant difference. I've tried it with regular cocoa powder, and the flavor isn't as intense. Ingredients For the Cake 250 millilitres Guinness 250 grams unsalted butter

This simple dish can be prepared in a single pan in just a few minutes. If you have a large sauté pan, doubling the recipe is straightforward. However, if you choose to double it, I recommend adjusting the liquid quantities by eye. Cooking Tips: The secret is to place the salmon on top of the vegetables, which will enhance the flavor of the veggies and prevent the fish from overcooking. Ingredients: 3 green onions sliced thin from whites to green half of a Leek, cleaned and c

Often referred to as "carnerete de patatas," this is one of Spain's lesser-known recipes. It's flavorful, simple to prepare, and sure to warm your heart. You can serve it as an appetizer or as a side dish alongside some pan-grilled fish. Annotated Cooking Notes: A key tip for this dish is to avoid overfilling the pot with broth; just cover the ingredients. Additionally, the garlic bread mixture is where all the flavor comes from. 1/2 cup extra virgin olive oil (120 ml) 2 sli

Julia Child's knew how to rock garlic. This soup is a restorative broth that will make anyone who is under the weather feel better. A bowl of this can't help but bring a smile to anyone's face. Annotated Cooking Notes: I really mean it, this is a goto soup to give anyone who is sick. Garlic has so many healing properties. 2 quarts of water 16 cloves of garlic, Unpeeled 2 teaspoons Salt ½ teaspoons Pepper 2 Cloves 2 leaves Sage 2 sprigs of thyme 1 Bay Leaf 4 sprigs Parsl

This recipe comes from the home-cooked magazine and was created by Great-Grandma Esther Deleske of Fruitridge, Michigan. This incredibly delicious cake is sweet from the pineapple and divinely soaked in the evaporated milk. When a recipe is passed down from generation to generation, you know it's fire. Annotated Notes : There isn't much I can add to Great Grandma Deleske's recipe, but I will stress ya gotta pour the topping over it when the cake is hot, so that it soaks al

For nearly a century, the Original Pantry was a beloved restaurant in downtown Los Angeles. During my time working for the Metro, it became my regular late-night spot for buckwheat pancakes before heading home. Every meal at the Pantry included two reliable staples: sourdough bread and their coleslaw. This straightforward recipe makes an excellent side for any beef dish, offering a sweet and acidic flavor that pairs perfectly with steak. This recipe from food.com may have th

This recipe was given to me by a chef friend, John. I have since seen a similar version on several Instagram posts, but I think this one is superior because of the spice the canjun seasoning brings to the table Annotated Cooking Notes : Look for a cabbage with a sizable core, as it's crucial for maintaining the structure of the wedges. Opt for larger wedges to ensure they're securely attached to the core, since without it, the cabbage will fall apart. 1 medium head of green

Anyone who has served in the military knows this recipe, often referred to as Shit on a Shingle. There are numerous variations depending on the choice of protein. Using pork breakfast sausage results in biscuits and gravy, the Army used chipped beef, while in the Marines, we used hamburger. This recipe is an excellent way to make ingredients go further and offers a warm, satisfying meal. Annotated Cooking Notes: Traditionally served on toast, I enhanced the dish by baking bis

These garlic fries, accompanied by garlic steak, boast an ideal cheese sauce and a pepper-onion relish. If you're a fan of any type of cheese fries, cheese steak, garlic fries, or garlic steak, you're definitely going to adore this. Annotated Cooking Notes: This recipe is delicious; the only drawback right now is the current price of beef. Even cheaper cuts like skirt or flank steak are expensive. 1 1/4 pound skirt steak 6 cloves garlic, crushed or finely minced 1 teaspoon

Although this recipe is straightforward, it exudes opulent luxury. The dish's origins are a tribute to coastal France. My family quickly finished the entire pot. Annotated Cook's Notes : This recipe becomes even quicker if you purchase shrimp that are already shelled and deveined. The original recipe specified fresh shrimp, but I opted for frozen ones and simply soaked them in cool water for 5 minutes to defrost. Ingredients hrimp (peeled and deveined): 300 g (about 10 oz) Co

I have been making these cookies for well over 14 years. I found this recipe from Claire Robinson on the Food Network webpage. These cookies are so delicious, the perfect post-meal snack: sweet, savory, and fragrant. They are a staple in my house. Annotated Cooking Notes: Truth be told, I have made these for years and still struggle to roll the dough up into a perfect log. Nonetheless, they taste delicious, even if more often than not, mine are not perfectly round. Ingredie

Coq au Vin is an iconic French dish, a simple farm pot of rooster and red wine. Coq Au Riesling is a variation on a recipe from the eastern parts of France, a region defined just as much by German influences on ingredients as by French techniques. This dish is bright, creamy, and acidic in a good way. Annotated Cook Notes : After cooking, you can enjoy the dish right away, but it's also an excellent option to prepare in advance. Allowing it to cool and rest in the fridge ov

This sweet, savory caramelized onion jam recipe is a great way to spice up meat dishes and is a fantastic condiment that goes with almost anything, and will immediately make your dish insanely savory!! This is a jam that will elevate an ordinary dish into something spectacular. This delightful caramelized onion jam recipe adds a sweet and savory touch to meat dishes and serves as a versatile condiment that complements nearly any meal, instantly enhancing its savory flavor.

This Chicken Piccata is a simple yet elegant dish that comes together fast for a satisfying weeknight meal. Annotated Cooking Notes: Don't have time to pound the chicken, use chicken cutlets. Ingredients For the Chicken Boneless, Skinless Chicken Breasts (2 Large) All-Purpose Flour (1/2 Cup) Salt(1/2 tsp) Black Pepper(1/2 tsp) Olive Oil(3 Tbsp) For the Piccata Sauce Unsalted Butter, divided (4 Tbsp) Garlic, minced (2 Cloves) Dry White Wine (like Chardonnay) (1/2 Cup) Brined C

This is Julia Child's traditional take on the simple yet aromatic Provencal vegetable soup. What distinguishes this soup from similar ones is the freshness of its vegetables and the incorporation of pistou, a sauce made with garlic, basil, tomato, and cheese. Each time I prepare this, I'm amazed by the flavor of the broth that this recipe produces. Annotated Cooknotes: This is a quick and straightforward soup. It's also perfect for using up leftovers from the fridge. If you

This rich and comforting chicken stew is quick enough for a weeknight dinner but hearty enough for a leisurely Sunday meal. Boneless chicken thighs are preferred over breasts because they retain their juiciness longer. Cooking them in the stew with sweet paprika, chicken stock, and a hint of apple cider vinegar enhances the flavor remarkably, while dried herbs and a variety of vegetables add depth and texture. It comes from the New York Times Cooking App. Annotated Cooking No

This recipe is from Chef Steve at Vivaldi restaurant in Toronto, Canada, but it's a simple, straightforward falafel recipe. I adore falafel, and making it at home can be both delicious and enjoyable. Annotated Cooking Notes : Two things about making homemade falafel. You really want to keep the oil temperature low; it will keep your falafel tender. Secondly, it's worth getting a falafel press. Since you need to soak the chickpeas overnight, you can easily order one from Amaz