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

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 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

This recipe is from Eva over at Pastagrammer.com . It takes a while to cook, but it can be made well in advance. You can cook this dish hours ahead of time, let the ingredients sit, and quickly toss them together for dinner. Secra e Suriaca literally translates to Swiss chard and beans. I find bean dishes really satisfying in the fall, and they perfectly highlight why meat isn't necessary for every meal. Annotated Cooking Notes: Yes, Canned beans can work, but dry beans tast

This recipe and I have an interesting history. I first tried gnudi at my all-time favorite restaurant, Animal. The moment I tasted it, I fell in love with the silky velvet texture. It took me several months and several conversations with several Chefs de Cuisine of Animal and head chef Vinny Dotolo. The word gnudi translates to nude and refers to a naked ravioli. So essentially, these are raviolis without the pasta dressing. Annotated Cooking Notes: A few things. 1) You need

This is a simple and fast one-pan pasta that can be prepared in just a few minutes. By starting to crisp the prosciutto and boil the water simultaneously, you can have this dish ready in about 30 minutes from start to finish. I adopted This recipe from the Youtuber Chris Red Hots Ingredients 3 Tbs Butter 1/2 white onion, diced 3 cloves garlic, chopped 1/2 cup vodka 3/4 cup heavy cream 1 cup red pasta sauce 1 cup grated Parmesan cheese 1 package prosciutto Basil leaves 1 pa

Loin chops are the most tender part of a lamb. Way more tender than chops from the rack of lamb. This Recipe comes from my friends at Animal, Jon and Vinny and taknig their advice lamb is best served medium rare. Annotated Cooking Notes: Making it all in one dish really does make the difference. Using the grease from the lamb really infuses the hash. Ingredients 5 tablespoons canola or grapeseed oil 1 large Yukon Gold or russet potato, peeled and diced into ½-inch cubes 1½ t

A one-pan dish, with very few ingredients, that is not only easy to make but also filling and delicious, yes sign me up. This is one of my wife's favorite recipes. Ingredients 1 lb Ground Beef 2 Medium sweet potatoes, peeled and diced 2 medium zucchini, sliced 1 onion, diced 2 cloves of garlic, minced 1 tablespoon of olive oil Salt and pepper to taste 1 tsp paprika 1 tsp dried oregano 1/2 cup shredded cheese (optional) Fresh parsley, chopped for garnish Directions 1. Begin by

Here's another quiche. I enjoy making them because quiches are perfect for using up leftovers from your fridge or for creating a more refined dish. This particular quiche is both sweet and savory, featuring a delightful mix of bacon, caramelized onions, and Gruyere cheese. Annotated Cooking Notes: Preparing a quiche is more like baking than cooking, so it's important to be precise with your measurements. Ingredients - 1 pre-made pie crust (store-bought or homemade) - 4 large

Chicken is a staple, especially now with beef prices skyrocketing, and everyone should know how to roast a whole chicken. If you think it only serves one meal, you'd be mistaken. A roasted chicken today can also be transformed into chicken salad sandwiches and chicken soup for tomorrow. Ingredients 1 whole chicken (about 4–5 lbs) 1 tablespoon olive oil (plus more for drizzling) Salt and freshly ground black pepper 1 lemon, halved 1 small bunch of fresh thyme (plus a few sprig

This straightforward pasta recipe is shared by Chef Steve from the Vivaldi Way channel on YouTube. The dish, named possibly after his wife, features mushrooms in a cream sauce. It's ideal for serving two people and pairs wonderfully with a nice Sauvignon Blanc, making it perfect for a cozy date night at home. Annotated Cooking Notes:  This dish comes together quickly. Everything in the pan cooks in less than 10 minutes. Ingredients 1 cup oyster mushrooms, chopped 1 shallot,

This recipe is my white whale. I want to make this awesome pumpkin work, but honestly, it's more work than it's worth. But diminishing returns aside, this recipe can be a grand spectacle for a holiday table, and it's delicious. Annotated Cooking Notes:: There was a lot of preparation and effort involved... I'll be honest and straightforward. It took me two tries to get this recipe right. The first attempt was a French recipe, and it was, frankly, unusual. I created the seco

I found this recipe on Chef Stephanie Izard's Instagram. It featured her Little Goat Went to Morocco spice blend. Unfortunately, her line of spices has been discontinued, but now I make it with a traditional Moroccan Ras el Hanout spice, which you can either buy or find a recipe for online. This dish is bright, creamy, warm, and delicious. It's equally enjoyable in warm or cold weather, and the preparation isn't that hard. The Cooking Experience: I've prepared this dish many

This recipe from Julia Child is undoubtedly one of the tastiest dishes you can offer for dinner. While it's not difficult, it is intricate and requires some time to prepare. The stew is savory, rich, and layered with tender pieces of braised beef, caramelized pearl onions, and sautéed mushrooms, all enveloped in a wonderfully silky red wine sauce. Tips If you can find pre-peeled pearl onions, use them. If not, simmer your onions in boiling water for 20 seconds, then strain, c