For my first official Stardew Valley recipe I knew I wanted to to make something really special. Although the recipe I finally put together is relatively simple, the process was anything but. The n…
“It’s the miraculous munchy born in Alola!” Even though Pokémon games don’t have the robust menu that most JRPGs boast nowadays, the few food items they DO have are just so …
The pride of the Luncheon Kingdom and straight from Mount Volbano itself, you know I couldn’t stay away from this one for long! Although it may look like a normal chowder there’s defini…
Foods of Skyrim: Boiled Creme Treat: Another recipe from The Elder Scrolls V: Skyrim. Like the honey nut treat, this food does not have an in-game recipe, so I just implemented some nordic baking techniques to make this recipe. Pastry Base 2 sticks (1 cup) unsalted butter, soft…
You will be shocked how eggplant slices can turn into crispy bacon in this vegan recipe!
Pork Pata Humba Recipe
This Pokémon-inspired “Starter’s Starter” is a taste of the Hoenn region: Torchic Nanban Poppers made with jalapenos and bird's eye chilis!
Vegan pierogi is a plant-based take on my childhood favourite. They are best boiled and then pan-fried, served with fried onions and coconut bacon.
Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.
This recipe is featured in our Recipe of the Day Newsletter. Sign up for it here to have our test kitchen-approved recipes delivered to your inbox! Get ready to have every other type of rice ruined for you. If you’re a stranger to the magical world of crispy Persian rice, or tahdig, let me tell you it’s a game changer. Literally translating to bottom of the pot, tahdig infuses long-grain rice with fragrant saffron and tons of butter to create a luxurious dish begging to be cracked. Given the fact that Nowruz (Persian New Year) is right around the corner, there’s never a better time to give this recipe a try! When I met my husband, I was thrusted into the world of Persian cooking, discovering a new frontier of rich stews and vibrant rices. I became determined to master tahdig for him, so I started shadowing his mother and aunt in the kitchen to learn their ways. While I might not be trying to become an ASMR influencer, I’ve now dedicated a huge chunk of my Instagram to videos documenting the sounds of crunchy rice (give the people what they want!). To put it simply, you par cook rice, then mix some with yogurt, egg, saffron and butter to lay on the bottom of the pot before you add the rest of the rice. You then rely on sound and smell to tell when the bottom has become golden brown perfection. This variety (my husband’s favorite) adds sliced potato first for a crispy starch on starch masterpiece that you’ll be picking at long before it hits the table to serve with any Persian stew or kebab (maybe my recipe for Fesenjan, a Persian pomegranate and walnut stew?!). Here are some tips to help you find success on your first go: 1. Rinse your rice well before soaking in salt water. You want to get off any excess starch, as well as letting the rice start to absorb some of that salty water. 2. Use a cheap non-stick pot! It always works better for an even crust that never sticks. 3. Trust your other senses! This is a Bird Box moment, so you want to make sure you hear a slow and steady sizzle and then pull it when the rice smells toasted and fragrant (it will resemble fresh popcorn!). Give potato tahdig a go. There’s never a better time for starch madness.
Grab your family, favorite games, and make these recipes for game night
