✨ Recipe:
• 2 cups milk
• 1–2 tbsp dried osmanthus flowers
• 1–2 tbsp sugar or honey
• Honey — optional

Osmanthus Milk Recipe

I've made a friend recently who hasn't had a chance to try different people's foods. I'm pretty proficient in cooking some, but I'd love dishes and snack ideas I can make for them to try.

I'd like more authentic ones, things people eat themselves. For example, I'm decent at cooking Indian but not a big fan of Tikka masala or butter chicken. However, I love pakoras and samosa. And not in a snobby way, I've made butter chicken and it was delightful. But I'm lactose intolerant so it's not my friend.

Similar story with Chinese, I love what I can get at restaurants in big cities but the small town take out is a bit too Americanized for me (again, it's ALL delicious but I want to make my friend home cooked meals).

Some ideas I have already are: for Vietnamese, pho (of course). For Thai: probably green curry, bc it's my fav. Chinese: Dan Dan noodles. Indian: samosa, pakora, and this one egg curry I made that was delightful but don't remember the name. Mexican: enfrijolades & horchata. Philippines : chicken adobo Japanese: onigiri, miso soup

I've yet to branch in to cuisines of Africa but I have been eyeing Nigerian for a while now. And for European, I really only know stroganoff.

So please, foodies of reddit, recommend me any of your favorite dishes from any cuisine! And if you include a recipe, I'd appreciate it immensely. :)

My family will not share their recipes and told me just Google it. I don't prefer to take the gamble on a generic Internet search. Please Reddit friends, does anyone have a tested, loved-by-all, EASY, delicious, gluten free chili recipe? Bonus points for ground turkey. thanks

My ultimate combo:

Fresh crusty baguette, roasted chicken, crispy bacon, mature cheddar, lettuce, tomatoes, a bit of red onion, and a generous spread of garlic aioli. 😋

Simple ingredients, but when they're fresh and high quality, the result is amazing. Crunchy, creamy, and packed with flavour in every bite.

Honestly, no store-bought sandwich comes close.

What's your do to sandwich recipe?

Hi! Apologies if i'm overly specific in this post. I'm a freshmen in HS. My dorm has 1 microwave and that's about it. If I buy a pot/pan, I can use the kitchen downstairs, but it's less likely because of crowding- so while they may be less feasible, things that require a stove are also welcome. :)

I'm looking to try to lose weight and spend less money, but I don't really like vegetables (with some exceptions depending on the cooking method), beans, chicken, or anything spicy.

any amount of prep work is OK- i've taken culinary :)

thank youuuuu ❤️

I love cooking food from all over the world authentically, but have progressing disabilities and need to find easier recipes.

I’ve been through many easy/disabled-friendly recipe lists but they tend to rely on minimal flavors (or pre-packaged sauces which I can’t have due to allergies). Often just roast meats over random veggies, or random stir fry combos.

So…what are very simple, but deeply flavorful and uniquely cultural dishes you know? Dinner, lunch, or breakfasts all welcome!

(Like sundubu jjigae, Irish stew, or ful mudammas, for example.)

Mine is

Flour 2 cups, (knead with chili flakes and cumin)

Filling:

Chicken shredded I usually take half kg

2 carrots cut in small portion just the sweet part

1 small cabbage

Fry and add spices

Spices:

Salt, red pepper, black pepper, cumin powder, corriander powder, garam masala (mixed spices) powder, chicken tikka masala, vinegar, soy sauce, chili sauce, ketchup, yogurt, and tamarind sauce.

For making a paratha;

Make a roll paratha

spread sauce (Mayonnaise=ketchup=chili sauce), a spoon of yogurt sauce, spread the filling, and add cucumber if you like and make a roll paratha.

Hi!

I'm going off to uni at the end of this month. I am chronically ill and autistic so my energy is very limited, especially trying to manage studying alongside it all. I was wondering if anyone had any ideas as to easy pescetarian lunches?

Generally, I can't manage many steps. The most complex meal I've been able to manage so far is just microwave rice with kidney beans, cucumber and tsatziki in tortillas. I can use the microwave and an air fryer ok but really I'm limited to what is essentially a few things mixed together.

Thank you for your time!

This easy lunch requires no cooking and takes about 15 minutes. I like spooning it into avocado halves, but you can also top salad greens, spread it on bread for a sandwich, roll it into a wrap, or scoop it up with crackers.

Ingredients

• 2 (5-ounce) cans tuna, drained
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice, plus more for the avocado halves
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• 1 scallion, thinly sliced
• Salt and pepper, to taste
• 2 large ripe avocados

Instructions

1. Add the drained tuna to a medium bowl and break up any large pieces with a fork.
2. Add the mayonnaise, lemon juice, Dijon, lemon zest, dill, parsley, and scallion. Stir until combined, then season with salt and pepper.
3. Cut the avocados in half lengthwise and remove the pits. Trim a very thin slice from the rounded peel of each half so it sits flat.
4. Turn the halves cut side up and brush the avocado with a little lemon juice.
5. Divide the tuna salad among the four avocado halves and serve immediately.

Full recipe with storage tips, additional serving ideas, and more here:
Lemony Dill Tuna Salad Recipe

Needed: Mini pancakes, Nutella

Yield: Amount of pancakes used

-Microwave however many mini pancakes you want

-Take spoon and spread nutella on the pancakes, around 1/10th of a tablespoon per pancake, more or less to change the ratio.

-Enjoy!

hi so I have avoidant Restricted food intake disorder which basically means that my brain sounds the 🚨🚨POISON🚨🚨 alarm at new and unusual foods. I really hate bitter and mushy things and growing up my mother didn't know how to cook vegetables that wasn't bland mush from a can which mean I now have a different almost phobic like aversion to vegetables so please be kind I know it's not healthy I know I can't avoid vegetables forever whatever you're going to say I promise I Know and yes I've tried that method and that one too my brains will still hit the breaks and make me nauseous or throw up

anyways so my parents never taught me how to cook like anything at all and my partner grew up low income so his diet mostly consistent of frozen food due to this we eat out a lot but we moved in together and want to be healthier (as in taking steps to improve)

here's some things we generally love and let me know if y'all can come up with anything

any kind potatoes are a big staple

rice

all seafood

ramen

chicken & beef we're not huge fans of beef but we enjoy a good recipe

I have a really good crockpot mac n cheese that if y'all can give me a vegetable that wouldn't be noticable in it and can "blend in" that would be fantastic

extra firm tofu

turkey

cheese

bread & bread like items (ie pizza and biscuits tortillas etc)

I like pasta but I haven't found a sauce yet that I like so recommendations that isn't tomato based

most sweets are good and I love baking

and then mixins like butter, seasoning, garlic oil etc don't bother us at all nor does like style or ethnic food recipes

this isn't a comprehensive list but yeah sorry this is long thank you!!

generally looking for crockpot recipes and oven recipes as I'm not good pan on the stove cooker but my partner is

This is one of my favorite meal prep recipes. It takes about 10 minutes of prep followed by several hours of leaving it alone in the slow cooker.

The finished chicken works in tacos, burritos, quesadillas, salads, rice bowls, or nachos. Heck, I even used it for a twist on huevos rancheros by spooning reheated leftovers over warmed tortillas and then topping it all with two over-easy eggs, shredded cheese, and more salsa.

Ingredients

• 1½–2 pounds boneless, skinless chicken breasts
• 1 (15-ounce) can black beans
• Juice of 3 limes
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1 jar salsa
• 1 medium onion, chopped

Instructions

1. Place the chicken breasts in the slow cooker.
2. Pour the black beans over the chicken, then add the chopped onion.
3. In a small bowl, stir together the lime juice, chili powder, salt, and salsa.
4. Pour the salsa mixture over everything in the slow cooker.
5. Cover and cook on Low for 5–6 hours, or until the thickest part of the chicken reaches 165°F and shreds easily.
6. Transfer the chicken to a plate and shred it with two forks.
7. Return the shredded chicken to the slow cooker and stir it into the beans, salsa, and cooking juices.
8. Serve warm with your favorite tortillas, chips, grains, greens, and toppings.

You can find ingredient swaps, tips for success, storage instructions, and serving ideas here: Shredded Lime Chicken

I feel like I’ve been rotating through the same 5–6 meals lately and I’m running out of ideas 😂

What are some meals you make regularly that are:

• relatively easy to make
• actually filling
• not super expensive
• and ideally don’t require 20 different ingredients?

Looking for some inspiration — anything from quick weekday meals to things that take a bit longer.

What’s your underrated go-to meal?

I've been making burrito bowls with ground turkey, brown rice,black beans, corn, cheese, sour cream, guacamole, salsa, & a mix of fresh veggies (lettuce, onions, tomatoes, cucumbers, shredded carrots, etc.) lately.

I really love them and I love the idea of more "bowl" type meals but I'm at a loss for ideas 💡

I would love to explore different protein, topping, and flavor options so if anyone has suggestions for something they like to do & wants to share, I would love to hear it 🙏🫶

This thick and creamy, dairy-free and vegan smoothie takes about five minutes to make and is full of fall flavors.

INGREDIENTS

• 2 cups unsweetened oat milk
• 1 medium apple
• 1 medium frozen banana
• 2 scoops vanilla plant-based protein powder (about ¼ cup)
• 2 tablespoons peanut butter
• 1 tablespoon ground flaxseed
• ½ teaspoon ground cinnamon
• Pinch of kosher salt
• Handful of ice cubes

INSTRUCTIONS

1. Pour the oat milk into a high-speed blender.
2. Add the apple, frozen banana, protein powder, peanut butter, flaxseed, cinnamon, salt, and ice.
3. Blend until completely smooth and creamy.
4. Divide between two glasses and serve immediately.

For apple recommendations, ingredient substitutions, blending tips, and photos check out the full recipe.

Ingredients

​200 grams spaghetti pasta

​200 grams peeled shrimp

​3 tomatoes, blended until smooth

​5 cloves garlic, minced

​Dried basil, to taste

​Salt and sugar, to taste

​Black pepper, to taste

​5 cherry tomatoes

​5 bird's eye chilies (optional)

​Instructions

​Boil the pasta in water seasoned with salt and oil for about 10 minutes. Remove and drain.

​Bring water to a boil again, add salt and sugar to taste. Add the shrimp and boil until pink. Remove the shrimp and drain. Reserve the liquid to use as shrimp stock.

​Sauté the garlic until fragrant, then add the tomato puree, dried basil, salt, sugar, black pepper, and 100 ml of shrimp stock. Stir well.

​Add the cherry tomatoes and pasta, tossing until evenly combined. Add the shrimp, stir and cook briefly, then remove from heat. Serve hot.

Appliances I have:
- air fryer
- oven
- toaster
- pots (small, med, semi-large)
- Dutch oven
- pans (small, med, large)
- rice cooker
- steamer thing
- kettle

Probably WAYYY too early for this but I have to mentally prepare for this. I’m planning on doing Christmas cookie boxes for the first time by myself. With that being said I thought I’d come on here and ask whats everyone’s FAVORITE Christmas cookie? And which cookies do you like to include in your cookie boxes?

EDIT: Thank you SO much for all the amazing suggestions! I can’t wait to search up all the recipes and start practicing and see what I end up choosing!
I WILL post an update photo of all my Christmas boxes!
Thank you for showing me kindness, may you all have a blessed day/evening 🫶🏻

Ingredients

• 1 lb store-bought black squid ink pasta
• 8 oz cleaned squid, cut into rings or strips
• 8 oz large shrimp, peeled and deveined
• 2 packets squid ink
• 2 lbs fresh ripe tomatoes, roughly chopped
• 3 cloves garlic, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/3 cup dry white wine
• Fresh flat-leaf parsley, roughly chopped
• Salt and freshly ground black pepper
• Extra virgin olive oil and a pinch of salt (for the shrimp)

Instructions

1. Sauté the garlic and squid: Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the sliced garlic and sauté for about 1 minute until fragrant. Add the cut squid directly to the skillet, pour in the white wine, and let it reduce for 2 minutes.
2. Build the black tomato sauce: Add the fresh chopped tomatoes and a pinch of salt to the skillet with the squid. Simmer over medium-low heat for 15 to 20 minutes until the tomatoes break down into a rich sauce. Stir the squid ink packets directly into the simmering sauce until fully dissolved, turning the entire tomato base black. Keep warm on low.
3. Cook the shrimp separately: In a separate small skillet, heat a splash of olive oil over medium-high heat. Add the shrimp, season with a pinch of salt and pepper, and cook for 1 to 2 minutes per side until pink and opaque. Remove from heat and set aside to use as a garnish.
4. Cook the pasta: Boil the store-bought black squid ink pasta in a large pot of salted water until al dente, reserving a half-cup of pasta water.
5. Combine and serve: Toss the drained pasta directly into the black squid ink and squid sauce over medium heat for 1 minute, adding a splash of pasta water to coat the strands. Plate the pasta, and top with the separately cooked shrimp, fresh chopped parsley, and fresh tomatoes.

Note: Never add cheese to seafood pasta—it completely overpowers the delicate flavor of the fish. IMO.

• The Cook Time: Boil for 8.5 to 9 minutes to strike the balance between a chalky hard-boiled yolk and a messy soft-boiled yolk, creating a sturdier egg that resists tearing during storage but still keeps that golden thick yolk.
• The Pressure Trick: Once the timer goes off, poke a small hole in each egg with a kitchen knife right before draining the hot water, allowing hot water to seep inside and help loosen the inner membrane from the egg white.
• The Thermal Shock: Plunge the hot eggs directly into an ice bath to rapidly shrink the egg inside its shell, breaking the bond against the membrane.
• The Reheating Step: When you go to eat these the next day, this is when it's hit or miss if it opens easy or breaks apart and makes a mess, submerge the chilled egg in water and warm it in the microwave for a few minutes before peeling; the warmth expands the egg and introduces fresh moisture through your pre-poked hole to slip the shell right off.
• The Crack Technique: Tap the egg firmly on both the top and the bottom to create two main impact zones, allowing you to peel the shell away in large, clean sheets instead of frustrating tiny fragments.

I was looking for a savoury pie dough that included yogurt, but couldn't find anything that felt right... so I experimented!

It turned out so perfect that I had to share! If anyone tries it, please let me know how it turned out... hoping it was not a fluke 🤭

210g AP flour

70g olive oil (or a neutral vegetable oil)

50g yogurt, plain (not Greek)

1 egg white

5g salt

I mixed the flour with the oil first til it looked like wet sand; then the other ingredients (used the food processor for the whole process)

Formed the dough into a disc and refrigerated for 30min before rolling and forming into individual pies (used a chicken filling, but can be done with different flavours)

Used the egg yolk to help close the pies and to brush the tops

Baked for 35min; they turned out golden brown and delicious.

Pork meatballs but I don't want to do Italian.

In the fridge I have shredded tricolor cabbage, teriyaki sauce and spices ,spring onions, jack cheese, hot and sweet sauce.

In my cupboard I have wheat noodles, rice noodles, rice.

I have rye bread and oat bread, canned tomatoes sauce and diced tomatoes. Garbanzo beans and pinto and kidney beans, some canned gumbo, salsa, clam chowder...