The Most Delicious Foods

Ingredients:

300g spaghetti
3 tbsp butter
1 tbsp olive oil
250g mushrooms, thinly sliced
2 garlic cloves, crushed
3 chicken breasts (450g), sliced into 1cm-thick slices
2 tbsp plain flour
2 tbsp finely chopped fresh parsley

Method:

Bring a large pan of salted water to the boil and cook the spaghetti for 9-11 mins until al dente. Meanwhile, melt 2 tbsp butter and the oil in a large nonstick pan over a medium-high heat. Add the mushrooms, stir well to coat in the butter and cook for 5 mins, without stirring. Add the garlic, stir well and cook for a further 2-3 mins until golden brown and crispy on the edges.

Transfer to a plate and add the remaining butter to the pan. Toss the chicken in the flour, then add to the pan and fry for 5 mins until cooked through and golden.

Drain the spaghetti. Add to the pan along with the mushrooms. Season with pepper, toss well to combine, then serve scattered with parsley.

Article from: https://realfood.tesco.com/recipes/garlic-mushroom-and-chicken-spaghetti.html

Ingredients:

30g (1 1/4oz) dried porcini mushrooms
1 tbsp olive oil
2 leeks, chopped
250g chestnut mushrooms, sliced
275g (9oz) pearl barley, rinsed
200ml (7fl oz) dry white wine
900ml vegetable stock
2 tbsp fresh thyme leaves or 2 tsp dried thyme
For the lemon chard
1 tbsp olive oil
200g (7oz) chard (preferably rainbow variety), stalks and leaves separated and sliced
1 lemon, juiced and zested

Method:

Soak the porcini mushrooms in 200ml (7fl oz) hot water for 20 minutes until tender. Strain reserving the soaking liquid, roughly chop the mushrooms and discard any grit left in the sieve.

Meanwhile, heat the oil in a large, heavy-based saucepan over a medium heat and sauté the leeks, covered, for 3 minutes until softened, stirring them occasionally. Add the soaked porcini and mushroomsand cook, stirring occasionally, for another 3 minutes. Stir in the barley until combined.

Pour the wine into the pan and allow it to bubble for 2–3 minutes until almost absorbed and there is no smell of alcohol. Add the stock, bring up to boiling point, stir well, then turn the heat to low. Cover with a lid and simmer for 40–45 minutes until the barley is tender but still has a little bite, stirring often to prevent it sticking. Season, remove from the heat and leave to sit for 5 minutes.

While the barley is resting, prepare the lemon chard. Heat the oil in a large frying pan and fry the chard stalks for 1 minute until softened. Add the leaves and cook for another 2–3 minutes until wilted, season, and stir in the lemon juice and zest. Spoon the chard onto the risotto and serve immediately.

Article from: https://realfood.tesco.com/recipes/porcini-barley-risotto-with-lemon-chard.html

Ingredients:

good glug olive oil
2 small onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
4 garlic cloves, finely chopped
1-2 sweet peppers (any colour), deseeded and finely chopped
good glug dry white wine
500g carton or tin chopped tomatoes with olive oil and garlic
1½ litres vegetable stock
500ml fish stock
8 tomatoes, roughly chopped
2 anchovy fillets in oil, drained
salt
pepper
250g monkfish tail, all bones removed and flesh cut into cubes
250g frozen seafood, defrosted and rinsed
2 handfuls small soup pasta
handful olives (black or green), stoned and finely chopped
fresh crusty bread, to serve

Method:

In a large heavy-bottomed pan, heat the olive oil and gently fry the onions, carrots, garlic, celery and peppers until soft but not coloured. Add a good glug of dry white wine and simmer for 5 mins.

Stir in the chopped tomatoes and both stocks. Add the fresh tomatoes and the anchovy fillets, then add a little black pepper. Cover and simmer for about 40 mins.

Add the monkfish tail cubes, the seafood and the pasta. Cover and simmer for 20 mins, stirring occasionally to prevent the pasta from sticking.

Serve in big bowls, sprinkled with the chopped olives and served with chunks or fresh crusty bread.

Article from: https://realfood.tesco.com/recipes/fish-soup.html

Ingredients:

1 tsp olive oil
1 onion, peeled and chopped
½ red pepper, chopped
1 carrot, peeled and diced
1 vegetable stock cube, made up to 500ml
50g spaghetti, broken into pieces
400g Tesco Finest cherry tomatoes
1 tsp oregano
250g frozen soya beans, defrosted
2 tsp green pesto
ground black pepper
Parmigiano cheese, grated, to serve

Method:

Heat the oil in a pan over a medium heat and gently cook the onion, pepper and carrot for around 5 minutes until starting to brown.

Add the stock and bring to the boil. Then reduce the heat, add the spaghetti and cook for 6-7 minutes.

Add the tomatoes, oregano and soya beans and bring back to a gentle boil, stirring regularly.

Check the pasta is cooked, then spoon the soup into bowls. Add a dollop of pesto to each, then sprinkle with ground black pepper and grated Parmigiano cheese.

Article from: https://realfood.tesco.com/recipes/minestrone-soup-with-green-pesto.html

Ingredients:

1 tbsp olive oil
1 onion, finely diced
1 carrot, peeled and diced
2 cloves garlic, finely chopped
2 sticks celery, diced
1 tbsp picked thyme leaves
80g pearl barley
1 vegetable stock cube, made up to 900ml
100g broccoli florets, finely sliced
1 tomato, diced
handful baby spinach leaves, chopped
4 tbsp pesto with fresh basil
extra virgin olive oil

Method:

Heat the olive oil in a large nonstick saucepan. Add the onion and cook until softened. Next add the carrot, garlic and celery and cook for 5 minutes.

Add the thyme leaves, pearl barley and vegetable stock and simmer for 25 minutes, or until the barley is tender. Add the broccoli and tomatoes, and cook for a further 5 minutes. Season to taste.

To serve, stir through the spinach. Ladle into bowls and spoon some pesto over each one. Drizzle some extra virgin olive oil over each one and serve.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/vegetable-soup.html

Ingredients:

2 tbsp vegetable oil
1 onion, roughly chopped
750g carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
5cm (2in) piece ginger, finely sliced
2 tsp turmeric
2 garlic cloves, finely sliced
1ltr (1 3/4pt) vegetable stock

For the garnish

handful coriander leaves, roughly chopped
4 spring onions, sliced
1 green chilli, diced
4 tsp sesame oil
2 tsp lime juice

Method:

Heat the vegetable oil in a large pan over a medium heat. Add the onion, carrot, celery and bay leaf and cook for 10 minutes, stirring often. Add the ginger, turmeric and garlic. Mix well and cook for five minutes, stirring occasionally.

Pour over the stock and bring to the boil. Reduce the heat, and then simmer for 15 minutes until the carrots are tender. Remove the bay leaf. Allow the soup to cool a little and then blitz (in batches in a food processor or using a stick blender) until completely smooth. Return to the heat and warm through.

In a small bowl, combine the ingredients for the garnish. Ladle the soup into bowls and top each with a little of the coriander garnish. Serve immediately.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/carrot-ginger-and-turmeric-soup.html

Ingredients:

2 garlic cloves, finely chopped
1 celery stick, chopped
1 carrot, chopped
1 parsnip, chopped
1 onion, chopped
1 leek, white and pale green parts only, sliced and rinsed
2 tbsp olive oil
400g tin cannellini beans, drained
50g (2oz) long grain rice
1.2 litres (2 pints) vegetable stock
150g (5oz) kale or cavolo nero, shredded
25g (1oz) Parmesan, finely grated
3 tbsp green pesto

Method:

In a large saucepan, cook the garlic, celery, carrot, parsnip, onion and leeks gently in the olive oil for 10 minutes. Keep the heat low and stir often, until soft, but not browned.

Stir in the drained cannellini beans and rice, followed by the vegetable stock. Bring to the boil and simmer for about 20 minutes, until the beans begin to break down.

Crush some beans with the back of a spoon to further thicken the soup. Stir in the shredded cavolo nero or kale and simmer for a final 5 minutes, adding a little water if it becomes too thick. Stir in half the pesto and half the cheese, dividing the soup between bowls and serving the remaining pesto and cheese on top of each bowlful.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

Article from: https://realfood.tesco.com/recipes/tuscan-style-winter-vegetable-soup.html

Ingredients:

6 cups chicken broth, or as needed
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste

Directions:

Warm broth in a saucepan over low heat.

Meanwhile, warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Add portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese. Season with salt and pepper and serve immediately.

Article from: https://www.allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

Ingredients:

2 cups cubed butternut squash
2 tablespoons butter
½ onion, minced
1 cup Arborio rice
⅓ cup dry white wine
5 cups hot chicken stock
¼ cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:

Place squash cubes into a steamer basket in a saucepan with water. Cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2 minutes until onion begins to soften, then stir in rice. Continue cooking and stirring until rice is glossy and the onion begins to brown on the edges, about 5 minutes more.

Pour in white wine; cook, stirring constantly, until it has evaporated. Stir in mashed squash and 1/3 of the hot chicken stock; reduce heat to medium. Cook and stir until chicken stock has been absorbed into rice, 5 to 7 minutes. Add 1/2 of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in remaining stock, and continue stirring until the risotto is creamy.

Stir in Parmesan cheese and season with salt and pepper.

Article from: https://www.allrecipes.com/recipe/144760/butternut-squash-risotto/

Ingredients:

4 tablespoons olive oil, divided
1 onion, chopped
¼ cup balsamic vinegar
1 ½ cups uncooked Arborio rice
¼ cup dry white wine
7 cups hot chicken broth
2 tablespoons butter
2 cups chopped cooked chicken breast
salt and pepper to taste
2 tablespoons chopped fresh thyme

Directions:

Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Stir in the onions and saute for 15 to 20 minutes, or until the onions are a dark golden brown. Remove from heat, stir in the balsamic vinegar and set aside.

Heat the remaining oil in a separate large skillet over medium heat. Stir in the rice and mix well. Let heat for about 2 minutes, then pour in the wine. Reduce heat to medium low and start pouring in the broth about 1 cup at a time. Add more broth as each cup is absorbed. Continue in this manner until all the broth is absorbed and the rice is al dente, about 20 minutes.

Stir in the reserved onion mixture and allow to heat through. Remove from heat and stir in the butter and chicken. Season with salt and pepper to taste, and garnish each serving with fresh thyme.

Article from: https://www.allrecipes.com/recipe/18791/roasted-chicken-with-risotto-and-caramelized-onions/

Ingredients:

300 g strained yogurt
1 cucumber
1/3 clove(s) of garlic
3 tablespoon(s) vinegar, of white wine
1/4 bunch dill, finely chopped (optional)
2 tablespoon(s) olive oil
1 pinch salt
pepper
To serve
souvlaki pita breads
olive oil
herbs, fresh

Execution Method:

A very appetizing, savory sauce that is almost always served with kebabs or souvlaki. It can also be served with baked potatoes, any meats and is surprisingly refreshing as a dip for vegetables!

Peel the cucumber and grate with a cheese grater, using thelarge blades.

Put in a bowl. Add a pinch of salt and 1 tablespoon of white wine vinegar. Toss and set aside to release its liquid.

In the meantime, combine the yogurt, 1/3 of a garlic clove (minced), 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix until combined.

Mix until it is combined and creamy.

Squeeze the cucumber with your hands to release any remaining liquid. Discard the liquid and add the cucumber to the yogurt mixture.

Stir into mixture. Add pepper and adjust salt according to taste.

Add some finely chopped dill and your sauce is ready.

Refrigerate until needed.

Serve it with some carrots, peppers, cucumber and Greek pita bread!

Article from: https://akispetretzikis.com/en/recipe/1485/tzatziki

Ingredients:

1 tbsp olive oil
small bunch thyme
2 bay leaves
1 onion, chopped
1 fat garlic clove, chopped
1 celeriac (about 1kg), peeled and chopped
1 potato (about 200g), chopped
1l veg stock (check the label to ensure it’s vegan – we used Marigold)
100ml soya cream
50g blanched hazelnuts, toasted and roughly chopped
1 tbsp truffle oil, plus an extra drizzle to serve

Method:

In a large saucepan, heat the oil over a low heat. Tie the thyme sprigs and bay leaves together with a piece of string and add them to the pan with the onion and a pinch of salt. Cook for about 10 mins until softened but not coloured.

Stir in the garlic and cook for 1 min more, then tip in the celeriac and potato. Give everything a good stir and season with a big pinch of salt and white pepper. Pour in the stock, bring to the boil, then simmer for around 30 mins until the vegetables are completely soft.

Discard the herbs, then stir through the cream, remove from the heat and blitz until completely smooth. Stir through 1/2 tbsp truffle oil at a time and taste for seasoning – the strength of the oil will vary, so it’s better to start with less oil and add a little at a time.

To serve, reheat the soup until piping hot, then ladle into bowls and top with the hazelnuts, some black pepper and an extra drizzle of truffle oil.

Article from: https://www.bbcgoodfood.com/recipes/celeriac-hazelnut-truffle-soup

Ingredients:

1 large single turkey breast or 1 double breast tied into a joint (about 2kg in total)
2 large onions, thickly sliced
2 large carrots, cut into 4 horizontal slices
20g butter, at room temperature

Method:

Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.

Heat the oven to 190C/170C fan/gas 5. Put a rack inside an oven tray with the onions and carrots underneath, or arrange the veg inside an ovenproof frying pan.

Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.

Rub the butter over the skin and season well. Put the turkey breast on the rack or rest it on top of the veg in the pan.

Pour in enough water to cover the veg and cover the whole tin or pan with a tent of foil.

Roast for the allotted time, taking the foil off 20 mins before the end to brown the skin. Test with the point of a knife and see if the point feels hot as soon as you pull it out (be careful) and the juices run clear. If you have a thermometer then it should read 65-70C. If the joint appears to be underdone, then put back in the oven for another 10 mins.

Leave the turkey to rest for 20 mins somewhere warm, it will keep cooking so the final internal temperature will rise to 70C, or just above that. Don’t skip this step otherwise the juices will run out as you carve.

Use the strained veg and liquid in the bottom of the tin and the juices from carving to add to this gravy, if you like, and serve with the turkey and veg.

Article from: https://www.bbcgoodfood.com/recipes/roast-turkey-breast

Ingredients:

2kg turkey crown
200g ciabatta , baguette or sourdough, preferably stale
garlic bulbs, lemons and shallots, halved, plus fresh herbs, to serve (optional)
For the garlic butter
250g butter , softened
5 garlic cloves , finely chopped or grated
small bunch of parsley , finely chopped
1 lemon , zested and juiced

Method:

To make the garlic butter, place all the ingredients in a bowl and season well. Mash with a fork until well combined and set aside. Can be prepared up to a day ahead and chilled, or made two weeks ahead and frozen (allow to soften before using).

Sit the turkey crown on a board with the thicker part of the breast facing away from you. Using your hands, make two pockets between the skin and the meat, then get a long, thin-bladed knife and insert it lengthways into each pocket to make them deeper. Tip some of the garlic butter into a piping bag and pipe as much as you can into each pocket. Reserve about 3 tbsp of the garlic butter, then smear the rest under and all over the skin, so the crown is completely covered.

Heat the oven to 190C/170C fan/gas 5. Sit the crown in a roasting tin, skin-side up, and roast for 30 mins. Baste with the juices and return to the oven, then baste again after another 30 mins. At this stage you can also put the halved garlic bulbs, lemons and shallots in the oven, if using, but in a separate baking tray. Continue roasting for a final 30 mins (1½ hrs total) until golden. Meanwhile, blitz the bread into rough crumbs in a food processor. Check the turkey with a cooking thermometer – it should read 65C. Remove it from the oven and the tin, then leave on a warm platter to rest for 20-30 mins. Remove the garlic, lemons and shallots from the oven as well and cover to keep warm.

Turn the oven up to 210C/190C fan/gas 7. Stir the breadcrumbs into the roasting tin and put in the oven, stirring occasionally, until golden and crisp. Melt the reserved garlic butter in a pan or microwave. To serve, carve the turkey crown into slices, drizzle with some of the melted butter and scatter over the crispy crumbs. Garnish with the roasted garlic bulbs, lemon halves, shallots and some fresh herbs, if you like.

Article from: https://www.bbcgoodfood.com/recipes/turkey-crown-kiev

Ingredients:

600ml milk
50g butter
1 onion , chopped
6 cloves
6 peppercorns
2 garlic cloves
1 bay leaf
3 thyme sprigs
100g white breadcrumbs
4 tbsp single cream or mascarpone
pinch nutmeg , freshly grated

Method:

Simmer the milk, butter, onion, cloves, peppercorns, garlic and herbs in a pan for 20 mins. Strain and return the liquid to the pan. Add the breadcrumbs and simmer for 3-4 mins. Stir in the cream or mascarpone. Add nutmeg, season and serve. Can be made up to 3 days in advance and heated up on the hob or microwave on Medium for 3 mins.

Article from: https://www.bbcgoodfood.com/recipes/bread-sauce-0

Ingredients:

5 metres of string
1 x 3 kg higher-welfare turkey crown , with giblets (from a 5kg turkey)
2 onions
2 sticks of celery
2 carrots
2 clementines
1 bunch of fresh woody herbs , such as rosemary or sage (30g)
6 bay leaves
500 g apricot & sausage stuffing , (see here)
2 x 500 g higher-welfare turkey legs , (ask your butcher to debone the legs)
olive oil
2 tablespoons maple syrup or runny honey

Method:

1. You can do all this prep on Christmas Eve, ready for the big day. Check the main cavity for the bag of giblets, and if they’re in there, remove them and tip into a large roasting tray. The flavour they will add to your gravy will be incredible – trust me.

2. Peel and quarter the onions, and roughly chop the rest of the veg (there’s no need to peel them), adding everything to the tray as you go. Halve and add the clementines, then throw in the woody herbs and bay leaves.

3. Fill the neck cavity with half of the stuffing (don’t stuff it in too tightly), then pull the skin back over, and tuck it under the bird, then place the turkey on top of the vegetable trivet.

4. Lay your deboned turkey legs skin-side down on a board. Now, you're aiming to create a flat rectangular surface area for stuffing, but don't worry, it doesn't need to be perfect – just try to make it roughly the same thickness all over. Start by slicing away from you into the thickest part of the meat, then fold over and open it out flat, like a book.

5. Lay 16 x 30cm pieces of string on your chopping board in two sets of eight, making sure there is a 2cm gap in between each piece. Place the turkey legs skin-side down on top of the string, ensuring there are 8 pieces under each leg. Pack the remaining stuffing into the middle of each leg, filling in any pockets left by the bones, then wrap the meat back over and tie it tightly with the string using a double-knot. Transfer to a small roasting tray. Drizzle 1 tablespoon of olive oil over each of the legs and crown, and rub it into the meat, then cover both trays with tin foil and store in the fridge overnight.

ON THE DAY

6. Take your turkey trays out of the fridge 1 hour before they are due to go in the oven.

7. Preheat the oven to 180ºC/350ºF/gas 4 and season the crown and legs with sea salt and black pepper.

8. As a guide, you want to cook a stuffed higher-welfare bird for 25 to 30 minutes per kilo, and a standard bird for 35 to 40 minutes per kilo. If you have a 3kg crown and 2 stuffed turkey legs, like I have here, roast them for 1 hour 30 minutes, basting several times with the lovely juices in the tray.

9. To check the meat is cooked, the simplest way is to stick a knife into the thickest part of the thigh or breast – if the juices run clear, it’s done. If you’re worried, you could also use a meat thermometer. You need to reach an internal temperature of 65ºC for a top-quality bird, such as Paul Kelly’s turkeys, or 70ºC for a supermarket higher-welfare or standard bird.

10. Use heavy-duty tongs to lift up your bird so all the juices run from the cavity into the tray, then transfer the turkey to a platter, and brush the legs with the maple syrup or honey. Cover with a double layer of tin foil and a clean tea towel, then leave to rest for up to 2 hours while you crack on with everything else. To see how you finish off your gravy, check out my Chestnut gravy recipe.

CARVE

11. To carve the legs, cut off the string and slice, at an angle, through the juicy leg meat. For the crown, cut along the backbone with the length of your knife all the way down it until you hit the carcass. You can then lift the whole breast off the bone. Remove to a board and slice.

Ingredients:

500ml apple cider, plus 2 tbsp
4 tbsp salt, plus more for turkey
3 to 5 sprigs thyme
3 sprigs rosemary plus 1 tsp chopped
1 (1.7kg) boneless turkey breast with skin
1/2 onion, finely chopped
1 tbsp olive oil, plus more for turkey
Freshly ground black pepper
1 (285g) bag frozen peeled and sliced peaches, chopped
2 tbsp honey
1 tsp Worcestershire sauce
1 tbsp brown sugar

Method:

In a large bowl, whisk together 500ml apple cider, salt, thyme and rosemary. Add turkey breast and enough water to cover the bird. Cover and let brine in the refrigerator for two hours. Preheat oven to 220°C.

For the glaze: In a small saucepan, saute onions in oil until softened. Add peaches, honey, Worcestershire sauce, brown sugar and remaining two tablespoons apple cider. Bring to a boil. Lower to a simmer and cook until peaches break down and glaze thickens, about 12 minutes.

Remove turkey from brine and pat dry with paper towels. Brush with oil and season with pepper. Place turkey in a roasting pan. Cook for fifteen minutes until skin begins to turn golden. Reduce the oven temperature to 200°C and brush the top generously with the glaze. Continue cooking until an instant-read thermometer inserted in the thickest part of the breast reaches an internal temperature of 75°C, about 45 minutes. Let the turkey rest at least 10 minutes. Its temperature will continue to rise.

Ingredients:

3 Method Steps
600g nicola potatoes, unpeeled
2 middle bacon rashers, rind removed, chopped
1 medium brown onion, finely chopped
2 hard-boiled eggs, chopped (see note)
1/2 cup whole-egg mayonnaise
1 tbsp cider vinegar
2 gherkins, finely chopped
3 green onions, thinly sliced

Method:

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool. Peel and chop.

Meanwhile, heat a large nonstick frying pan over high heat. Add bacon and brown onion . Cook for 2 to 3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg . Combine mayonnaise and vinegar in a bowl. Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve. Notes: To hard-boil eggs, place in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for 7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

Article from: https://www.taste.com.au/recipes/classic-potato-salad/25089698-6579-4565-a239-4e5581c97417

Ingredients:

300g (10 1/2oz) tomato ketchup
75ml (2 1/2fl oz) cider vinegar or white wine vinegar
50g (1 3/4oz) dark brown sugar
20g unsalted butter
1 tbsp Worcestershire sauce
1 1/2 tbsp English mustard
1 ½ tsp smoked paprika
1 tsp black pepper, freshly ground

Method:

In a small saucepan, stir all the ingredients together until combined.

Bubble briskly for 6-8 minutes, until reduced to a thick consistency. Cool before serving.

Tip: The sauce will keep in the fridge for up to 1 week.

Article from: https://realfood.tesco.com/recipes/bbq-sauce.html

Ingredients:

1 cup butter, softened
2-1/4 cups confectioners' sugar, divided
1/2 teaspoon salt
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
Melted semisweet chocolate, optional
2 to 3 tablespoons water
Colored sugar and sprinkles

Directions:

Preheat oven to 375°. In a large bowl, cream butter, 1-1/4 cups confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in egg and extracts. Gradually beat flour into creamed mixture.

Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. Bake until set, 6-8 minutes (do not brown). Remove to wire racks to cool completely.

If desired, dip in melted chocolate and let stand until set or, in a small bowl, mix remaining 1 cup confectioners' sugar and enough water to reach desired consistency. Dip cookies in glaze; decorate as desired. Let stand until set.

Article from: https://www.tasteofhome.com/recipes/buttery-spritz-cookies/

Ingredients:

1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 large egg, room temperature
2 tablespoons water
2-2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
Frosting of choice

Directions:

Cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses, egg and water. In another bowl, whisk together remaining ingredients minus frosting; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; cover. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. gingerbread man cookie cutter. Place 2 in. apart on greased baking sheets.

Bake until edges are firm, 8-10 minutes. Remove to wire racks to cool completely. Frost as desired.

Article from: https://www.tasteofhome.com/recipes/gingerbread-men-cookies/

Ingredients:

3 cups butter, softened
1-1/2 cups confectioners' sugar, sifted
4-1/2 cups all-purpose flour
1-1/2 cups cornstarch
Nonpareils and/or halved candied cherries

Directions:

In a large bowl, cream butter and confectioners' sugar until light and fluffy, about 5 minutes. Gradually add flour and cornstarch, beating until well blended.

With hands lightly dusted with additional cornstarch, roll dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press lightly with a floured fork. Top with nonpareils or cherry halves.

Bake at 300° until bottoms are lightly browned, 20-22 minutes. Cool for 5 minutes before removing from pans to wire racks.

Article from: https://www.tasteofhome.com/recipes/whipped-shortbread/

Ingredients:

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1/3 cup cranberry juice
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups dried cranberries
2 cups vanilla or white chips

Glaze:

2 cups vanilla or white chips
2 tablespoons plus 1-1/2 teaspoons shortening

Directions:

In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, cranberry juice and vanilla. In another bowl, combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Fold in cranberries and vanilla chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until edges begin to brown, 10-12 minutes. Cool for 2 minutes before removing to wire racks to cool completely.

For glaze, microwave vanilla chips and shortening at 70% power until melted; stir until smooth. Drizzle over cookies.

Article from: https://www.tasteofhome.com/recipes/cranberry-white-chocolate-cookies/

Ingredients:

2 cups sugar
1-1/2 cups canola oil
2 large eggs, room temperature
1/2 cup molasses
4 cups all-purpose flour
4 teaspoons baking soda
3 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
Additional sugar
2 packages (10 to 12 ounces each) white baking chips
1/4 cup shortening

Directions:

Preheat oven to 350°. In a large bowl, combine sugar and oil. Beat in eggs. Stir in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well.

Shape into 1-in. balls and roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies spring back when touched lightly, 10-12 minutes. Remove to wire racks to cool.

In a microwave, melt chips and shortening; stir until smooth. Dip cookies halfway into the melted chips or drizzle with mixture; allow excess to drip off. Place on waxed paper; let stand until set.

Article from: https://www.tasteofhome.com/recipes/dipped-gingersnaps/

Ingredients:

2 cups butter, softened
1 cup packed brown sugar
4 to 4-1/2 cups all-purpose flour

Directions:

Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.

On a sheet of parchment, roll dough to a 16x9-inch rectangle. Transfer to a baking sheet, and cut into 3x1-in. strips. Prick each cookie multiple times with a fork. Refrigerate at least 30 minutes or overnight.

Separate cookies and place 1 in. apart on ungreased baking sheets. Bake until cookies are lightly browned, 20-25 minutes. Transfer to wire racks to cool completely.

Article from: https://www.tasteofhome.com/recipes/scottish-shortbread/

Ingredients:

1/3 cup butter, softened
3 ounces cream cheese, softened
3/4 cup sugar
1 large egg yolk, room temperature
2 teaspoons orange juice
1 teaspoon almond extract
1-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
3-3/4 cups sweetened shredded coconut, divided
1 cup seedless raspberry preserves, warmed

Directions:

Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes.

Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

Article from: https://www.tasteofhome.com/recipes/jeweled-coconut-drops/

Ingredients:

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
frosting:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies

Directions:

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Article from: https://www.tasteofhome.com/recipes/peppermint-meltaways/

Ingredients:

1-1/2 cups butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
frosting:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 to 2 tablespoons whole milk
Optional: Food coloring, sprinkles and colored sugar

Directions:

Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking soda and cream of tartar. Gradually beat into creamed mixture. Refrigerate, covered, for 30 minutes.

Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 1 in. apart on ungreased baking sheets; chill in refrigerator for 15 minutes. Bake 10-12 minutes. Cool on wire racks.

For frosting, beat confectioners' sugar, butter, vanilla and enough milk to reach desired consistency. If desired, add a few drops of food coloring. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer frosting to bag. Pipe decorations. Sprinkle with colored sugar or decorate with sugar pearls.

Article from: https://www.tasteofhome.com/recipes/vanilla-butter-sugar-cookies/

Ingredients:

450g beef mince (ideally 15-20% fat)
2 tbsp Worcestershire sauce
8 cheddar or Red Leicester slices
1 tbsp chipotle paste
5 tbsp tomato ketchup
2 tbsp mayonnaise

To serve

4 large soft brioche buns (available in Marks & Spencer and Waitrose) or burger buns, halved
4 thick leaves iceberg lettuces
4 thick slices beefsteak tomatoes
4 very thin slices red onions
16 Bread & butter pickles (see Goes well with) or 2 gherkins , thinly sliced

Method:

Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.

Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.

Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.

Article from: https://www.bbcgoodfood.com/recipes/cheeseburgers

Ingredients:

1 medium onion , roughly chopped
2tbsp tomato ketchup
1 tbsp oyster sauce
1kg sausagemeat , or meat squeezed from 16 large sausages
1 egg yolk
25g pack flat-leaf parsley , leaves chopped
8 slices melting cheese (we used havarti)
To serve
8 grilled rashers streaky smoked bacon
8 ciabatta buns, halved
tomato relish

Method:

Put the onion, ketchup and oyster sauce in a food processor, then blend to a coarse paste, scraping down the sides of the processor if you need to. Put the sausagemeat into a mixing bowl, beat in the onion mix, egg yolk and 25ml water (and I mean really beat; if you have a tabletop mixer, do it in that), then add the parsley. Separate the mix into 8, roll into large balls, then flatten into patties. Chill on a plate for 1 hr.

To cook the burgers, heat a griddle or large frying pan without adding any extra fat. Fry for 3 mins on one side until golden, turn down the heat for 5 mins, then flip and repeat on the other side.

While the burgers cook, fry the bacon and, if you are game, some eggs as well. Heat the grill, then lightly toast the insides of the ciabatta buns.

Place the cooked burgers on a baking sheet, put a slice of cheese on each, then pop under the grill to melt. Sit the burgers on their buns, then place the bacon on top. If you feel like them, slide fried eggs on top of the bacon. Serve with a napkin.

Article from: https://www.bbcgoodfood.com/recipes/great-breakfast-burger

Ingredients:

400g beef mince
1 banana shallot, finely chopped
1 tbsp strong horseradish sauce
1 tsp dried mixed herbs
1 large garlic clove, finely grated
40g blue cheese (optional)
2 tsp vegetable oil
4 burger buns, split
iceberg lettuce leaves, tomato slices and relish, to serve

Method:

Tip the beef mince, shallot, horseradish sauce, herbs and garlic into a bowl, and season well with salt and black pepper. Combine everything well using your hands, squeezing the mixture through your fingers repeatedly to help it bind together.

Divide the mixture into four portions and shape each into a 3cm-thick patty. Press a small 50p-sized piece of blue cheese into the middle of each patty, if using, and pack the meat around it to enclose the cheese – this will melt during cooking.

Put the burgers on a plate, cover and chill for at least 30 mins or overnight. Light the barbecue and wait for the coals to turn ashen. Or, heat a gas barbecue to medium.

Lightly oil the burger patties all over and cook for 5 mins until just starting to char. Carefully flip over and cook for a further 4-5 mins (for medium) or longer if you prefer well done. Remove the burgers to a board and leave to rest for a few minutes before serving. Alternatively, fry the burgers over a medium heat for 4-5 mins on each side until cooked through (a probe thermometer should read 70C).

Serve the burgers in the buns with lettuce, tomato slices and relish (see recipe, below), or any other accompaniments of your choice.

Article from: https://www.bbcgoodfood.com/recipes/barbecue-beef-burger

Ingredients:

8 good-quality pork sausages
1 tsp fennel seeds
pinch dried chilli flakes
zest and juice 1 lemon
2 tbsp reduced-fat mayonnaise
½ onion , thinly sliced
1 bulb fennel , thinly sliced
4 bread rolls, split in half

Method:

Heat oven to 200C/180C fan/gas 6. Snip the tops off the sausages and squeeze the meat out into a bowl. Stir in the fennel seeds, chilli flakes and half the zest, then shape into 4 patties. Place the burgers on a baking sheet and cook for 25-30 mins until golden and cooked through.

Meanwhile, mix the remaining zest and juice with the mayo and seasoning, then stir in the onion and fennel. Leave to stand while the burgers finish cooking.

Place a burger in each roll with some slaw, serving any extra on the side.

Article from: https://www.bbcgoodfood.com/recipes/pork-fennel-burgers-fennel-slaw

Ingredients:

500g beef, pork or turkey mince
1 red onion , finely chopped
1 tsp cayenne pepper
1 tsp dried oregano
4 rolls , toasted
4 slices Monterey Jack cheese
4 tbsp chopped fresh tomato
1 avocado , sliced

Method:

Mix mince with the onion, cayenne pepper and oregano. Season well, shape into 4 patties and chill for 30 mins.

Heat oven to 200C/180C fan/gas 6. Cook burgers for 15 mins or until done to your liking, flipping over halfway through.

Serve in rolls with cheese, tomato and avocado.

Article from: https://www.bbcgoodfood.com/recipes/tex-mex-burger

Ingredients:

400g can chickpeas , drained
200g tub low-fat hummus
2 roasted red peppers , from a jar, wiped dry, then finely chopped
400g lean lamb mince
small bunch mint leaves, half chopped
1 tbsp cumin seeds
drizzle of olive oil
4 large pitta breads
100g tub pomegranate seeds

Method:

Lightly crush the chickpeas in a large bowl with a potato masher. Tip half into another bowl, mix with the hummus and peppers, then set aside. Add the mince to the remaining mashed chickpeas, along with the chopped mint, the cumin seeds and some seasoning. Mix with your hands until well combined, then shape into eight small burgers.

Heat the oil in a large frying pan, add the burgers – or fire up the BBQ and brush the burgers with oil – and cook for 5 mins on each side until golden and cooked through. Meanwhile, toast the pitta bread. Split each pitta in half and fill with some red pepper hummus, the remaining mint leaves, two burgers and some pomegranate seeds.

Article from: https://www.bbcgoodfood.com/recipes/lamb-chickpea-pitta-burger

Ingredients:

6 pork sausages
50g breadcrumbs
4 tbsp caramelised onion chutney
10 sage leaves, chopped
50g blue cheese (we used Gorgonzola) , cut into 4 chunks
4 burger buns and salad , to serve

Method:

Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.

Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

Article from: https://www.bbcgoodfood.com/recipes/sticky-sausage-burgers-blue-cheese

Ingredients:

140g long-grain brown rice
850g sweet potatoes , peeled and cut into small cubes
3 tbsp olive oil
1 tsp ground cumin
2 tbsp sunflower seeds
1 small red onion , very finely chopped
thumb-sized piece ginger , peeled and finely grated
1 red chilli , deseeded and finely chopped
small pack basil , leaves finely shredded, stalks discarded
1 ripe avocado , stoned, peeled and diced
2 tbsp lime juice
4 brioche burger buns
8 round lettuce leaves, washed and dried
25g sweet potato crisps , or ready-salted potato crisps
½ punnet mustard cress , snipped

Method:

Heat oven to 200C/180C fan/gas 6. Cook the rice following pack instructions, then drain in a sieve. Spread the rice out on a baking tray to steam-dry – it needs to be as dry as possible before adding to the sweet potatoes.

Meanwhile, toss the sweet potatoes with 2 tbsp olive oil and the cumin. Season and spread out in a large roasting tin in a single layer. Roast for 30 mins until tender and coloured, but not too crisp. Meanwhile, put the sunflower seeds in a cup, cover with water and set aside to soak while the sweet potatoes cook.

Put the remaining olive oil in a small saucepan set over a low-medium heat. Add the onion with a pinch of salt and cook, stirring often, for 5 mins. Add the ginger and chilli, and cook for 5 mins more until very soft. Set aside.

Drain the sunflower seeds, pat dry on kitchen paper and tip into a large mixing bowl with the sweet potatoes. Crush gently using a masher or the back of a fork. Add the rice, onion mixture, half the basil and seasoning to taste. Continue to crush together until the mixture is well mixed but not smooth. Form into 4 x 10cm diameter patties. Can be made up to 48 hrs ahead – keep covered and chilled until needed and allow to sit at room temperature for 15 mins before cooking.

Put the patties on a baking tray lined with baking parchment. Roast for 30 mins until warmed through and beginning to brown.

Make the salsa in a bowl by combining the avocado with the lime juice, remaining basil and seasoning to taste. Heat the grill to medium and toast the cut sides of the burger buns for 1 min or until golden brown. Top each bun base with a couple of lettuce leaves. Put the patties on top of the lettuce, top with a spoonful of salsa, a few sweet potato crisps and a scattering of mustard cress. Press on the toasted bun tops and serve with any leftover crisps on the side.

Article from: https://www.bbcgoodfood.com/recipes/spiced-sweet-potato-burgers-avocado-basil-salsa

Ingredients:

1 cup cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoons steak sauce
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black peppe

Method:

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by a quarter, 6 to 8 minutes. Use right away or transfer to a large jar, cover, cool to room temperature and refrigerate. The sauce will keep for several months.

Ingredients:

2 tablespoons fermented black beans
1 tablespoon oil
1 tablespoon garlic (chopped)
1/2 cup chicken broth (or vegetable broth)
1 tablespoon water
1 1/2 teaspoons cornstarch
1 tablespoon soy sauce
1 teaspoon sugar

Directions:

Heat the oil in a pan over medium-high.

Add the fermented black beans and garlic and saute until fragrant, about 20-30 seconds.

Add the broth and simmer to reduce to half, about 2-4 minutes.

Mix the water and cornstarch and then mix it into the sauce along with the soy sauce and sugar and cook until it thickens, about a minute.

Article from: https://www.closetcooking.com/black-bean-sauce/

Ingredients:

1 cup ketchup
1/3 cup honey
1/3 cup brown sugar
1 tablespoon apple cider vinegar
1 tablespoon molasses
1 tablespoon soy sauce
8 cloves garlic, minced/grated
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
2 teaspoons smoked paprika
1/2 teaspoon cayenne
2 teaspoons worcestershire sauce

Directions:

Mix everything in a saucepan, bring to a boil, reduce the heat and simmer for 10 minutes.

Article from: https://www.closetcooking.com/honey-garlic-bbq-sauce/

Ingredients:

1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons mirin* (optional)
1 tablespoon honey
1/4 cup pear (or apple), grated
1/4 cup onion, grated
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 green onion, sliced
1 tablespoon rice vinegar
1 tablespoon gochujang*
1/4 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon toasted sesame oil

Directions:

Bring the soy sauce, brown sugar, honey, mirin, pear, onion, garlic, ginger, green onion, rice vinegar, gochujang, pepper, and cornstarch to simmer and cook until the sugar has dissolved into the sauce and the sauce has thickened a bit, about 5 minutes, before straining the solids out and letting it cool.

Article from: https://www.closetcooking.com/korean-bbq-sauce/

Ingredients:

1 cup yellow mustard
1/3 cup honey
1/3 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons ketchup
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1/2 teaspoon cayenne
2 teaspoons worcestershire sauce (optional)

Directions:

Mix everything until the sugar has melted into the sauce.

Article from: https://www.closetcooking.com/mustard-bbq-sauce/

Ingredients:

3/4 cup mayonnaise
2 tablespoons white vinegar (or cider vinegar)
1 tablespoon lemon juice
1 tablespoon creole mustard
1 tablespoon horseradish
2 cloves garlic, minced/grated
1 teaspoon Worcestershire sauce (omit for vegetarian)
1/4 teaspoon smoked paprika
2 teaspoons coarsely ground black pepper
salt and cayenne to taste

Directions:

Mix everything and enjoy!

Article from: https://www.closetcooking.com/white-bbq-sauce/

Ingredients:

4 strips bacon
1 pound boneless and skinless chicken breasts or thighs
salt and pepper to taste
1/2 cup bbq sauce
6 cups lettuce, sliced
1 cup tomato, diced
1 cup black beans
1 cup corn (~2 ears), preferably grilled or charred
1 large avocado, diced
4 hard boiled eggs, diced
1/4 cup feta, crumbled
1/4 cup green onions, sliced
1/4 cup cilantro, torn
1/4 cup cilantro lime ranch dressing

Directions:

Cook the bacon in a pan until crispy, about 10 minutes, before setting aside on paper towels to dream.

Season the chicken with salt and pepper to taste and grill or pan fry it over medium-high heat until cooked through and lightly golden brown, about 4-6 minutes per side, before setting aside to cool, slicing and mixing in the BBQ sauce.

Assemble the salad and enjoy!

Article from: https://www.closetcooking.com/bbq-chicken-cobb-salad-with-cilantro/

It keeps getting better with new editions that add fresh recipes and the latest food advice. Irma S. Rombauer originally wrote it and her daughter and other relatives later spruced it up to keep it up-to-date.

It's not just a recipe book, it's loaded with extra advice on how to cook stuff, choosing the best ingredients, and more handy stuff for the kitchen. Whether you're new to cooking or already a pro, this book's a great sidekick to help you level up your cooking game.

Samin, who's a chef and a food writer, breaks down cooking into four essential things: salt, fat, acid, and heat. It's like the magic formula for making your food taste awesome. She explains it all in a really cool and easy way, helping you get those flavors just right in your dishes. People love it because it's not just about recipes; it's like having a friendly chef friend giving you the inside scoop on how to make your food taste amazing.

For more than half a century, the book "Mastering the Art of French Cooking" has been the go-to guide for French cuisine in the U.S. It's packed with 524 awesome recipes that'll appeal to everyone, whether you're a pro in the kitchen or someone just starting out who loves tasty food and wants to whip up amazing French dishes. Think of all the classic French foods you know, from fancy traditional meals to super simple but perfect peas in springtime. Julia Child, Simone Beck, and Louisette Bertholle have organized these dishes into smart themes and variations so you don't get lost in a huge list of recipes. This book focuses on the most important recipes that are super versatile and will seriously boost your cooking skills. Plus, there are more than 100 cool illustrations to help you along. "Mastering the Art of French Cooking" is like the ultimate kitchen VIP and totally deserves a special spot in every home cook's bookshelf in the States.

It's about loving every part of the process and feeling great about what you make. Nigella shows how simple it can be to whip up some muffins or a fancy cake and how the happiness they deliver is way bigger than the effort required. Finally, here's a cookbook that gets why we're sometimes scared of baking, indulges our daydreams, and returns the magic of homemade cakes, pies, pastries, breads, and cookies back into our own kitchens.

What's cool about this cookbook is that it's not just a list of recipes; it's also about learning the craft of cooking. Marcella emphasizes the use of quality ingredients, not rushing the process, and really getting the technique down. Each recipe is sort of like a little lesson in cooking.

She dives into the details of Italian cuisine, teaching you not just the steps, but also the reasons behind them. You also get to explore Italy's culinary variety with dishes from all over the country.

For anyone who wants to whip up Italian meals that could rival your imaginary nonna's cooking, this book is a huge help. It's got a pretty big rep for turning home kitchens into Italian grandmas' secret food spots.

This book isn't your average collection of recipes; it's a deep dive into the hows and whys of cooking. For instance, Kenji will fill you in on the secrets of browning meat or why letting your steak chill out for a bit after cooking makes all the difference.

Beyond simply mastering recipes, 'The Food Lab' is like having a backstage pass to the science of cooking. It adds a dash of nerdy fun to whipping up meals. If you're a fan of cooking or you're just super curious about what goes on behind the scenes of your favorite meals, this book could be your new kitchen buddy. It teaches you how to really get to know your ingredients and dishes.

Plus, Kenji keeps it light and engaging. He explains things without going over your head and maintains a cool, fun vibe throughout. Imagine hanging in the kitchen with your brainy buddy, sharing clever cooking hacks, that's the feel of this book.

This book is really neat because it's part science class, part kitchen adventure. Alton explains cooking by breaking it down into the different ways heat works, whether it's baking, grilling, or something else. He shares more than just recipes; he explains the 'whys' behind the cooking methods.

It's like peeking behind the curtain to see how magic tricks are done. Once you get it, you can totally do it too.

Going through this book could change your whole approach to cooking. You start focusing on the reasons and methods, not just the end result. Alton's writing is also super entertaining and makes the science stuff easy to understand.

If you're into cooking, eating, or just want to know the science behind yummy food, you might really get into "I'm Just Here for the Food". It's a great way to learn more about cooking and really step up your game in the kitchen.