Traditional recipes

10 Easy Ways to Cook Amazing Ribs

10 Easy Ways to Cook Amazing Ribs

Ask anyone the best way to cook ribs and you’re likely to come up with quite a few different answers. Some like meaty spare ribs while others prefer smaller (really tender) baby back ribs. Some even roast their ribs in an oven. Given all these choices, how do we determine which recipe is best?

Click here to see the 10 Easy Ways to Cook Amazing Ribs (Slideshow)

We don’t; the key to great ribs is knowing what you like and how to prepare them. In order to do that, you’ll have to think about three basic things: the meat, the cut, and the recipe.

The Meat
When it comes to ribs, pork and beef are the two most popular options. Pork is milder, making it perfect for taking on the flavor of whatever sauce or rub you’re using (and it’s easier to cook to fall-of-the-bone perfection than beef), but millions of Texans swear by beef. Unless you’re a total beginner, in which case pork might be a good place to start, choose your ribs based on personal preference and the quality of the ribs that you have access to. If you can get a better cut of flavorful beef ribs, use them. And if you can get high-quality goat or lamb ribs, those make excellent choices as well.

The Cut
There are two basic cuts of ribs and, again, what you choose is based on your personal preference. Spare ribs (which, when trimmed, are also called St. Louis Style ribs) are located at the bottom of the rib cage, close to the belly of the animal. They are generally larger and meatier. When you’re choosing spare ribs, look for a rack that has visible fat throughout.

Baby back ribs, on the other hand, are located at the top of the rib cage, close to the animal’s loin, and are much smaller. Though they’re not as big as spare ribs, baby back ribs are known for being tenderer. Choose the best rack by looking for one that’s uniform in thickness and evenly marbled with fat.

The Recipe

Once you have your rack of ribs, it’s time to decide how to cook them. If your rack of ribs still has the papery membrane attached, peel it off and then season the meat. You can put a dry rub directly onto the surface of the ribs, baste them with sauce as they cook, or do both. Then, cook the ribs on a grill, in a smoker, by spit-roasting them, or in your oven, according to your recipe.

Are you ready to impress your friends and family with flavorful, fall-off-the-bone tender ribs? Here are 10 recipes to get you started.

Barbecue Championship Ribs


There’s no way that these championship-winning ribs won’t impress whoever you cook them for. They’re incredibly sweet, smoky, and succulent.

Beef Ribs with Sorghum Glaze


Unless you’re from the South, you probably don’t use sorghum often — but this sweet, golden syrup is perfect for ribs. It adds a unique and complex flavor that’s hard to achieve with honey or molasses.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

Originally published on May 11, 2015


Baked chicken is different from roasted chicken in two ways. First, baked chicken is prepared with chicken parts (i.e., individual drumsticks, thighs, breasts, and wings) whereas roasted chicken is cooked whole. Second, baked chicken is dredged in seasoned flour before we cook it, which we don't do when roasting a whole bird.


Recipe Summary

  • 6 pounds pork baby back ribs
  • 1 pinch black pepper
  • 1 pinch salt
  • 1 pinch crushed red pepper
  • 4 cups barbecue sauce
  • 2 (12 ounce) bottles porter beer, room temperature

Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.

Meanwhile, preheat an outdoor grill for high heat.

Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

If you add too much beer, the sauce will get very thin. It is best to drink most of the second bottle of beer.


10 Ways To Cook With Nutritional Yeast, The Vegan Superfood

Registered dietitian Emily Kichler offers up 10 easy ways to use this tasty, nutrient-packed ingredient.

By Emily Kichler Updated September 15, 2019

“Cheesy” vegan broccoli and cauliflower bites Photo, Erik Putz

Nutritional yeast is super trendy right now—and for good reason. It tastes cheesy (yet contains no dairy), enhances the flavours of foods and provides a boost of protein, fibre and loads of B vitamins. Here are 10 of the best ways to use it.

1. Popcorn
Drizzle 8 cups plain, popped popcorn (from about 1/3 cup kernels) with 1 tbsp olive oil, coconut oil or melted butter. Sprinkle with 2 tbsp nutritional yeast and a pinch of salt (you can add a dash of smoked paprika, cumin or your favourite spice blend too) then toss well to coat.

2. Risotto
Bring 4 cups vegetable or chicken broth to a simmer in a small pot, then keep warm on low. Saute a finely chopped onion in 2 tbsp olive oil in a medium pot over medium heat until soft, 4 minutes. Add 1 cup arborio rice and 3/4 tsp salt and cook 1 minute. Pour in ½ cup dry white wine and simmer until evaporated, 1–2 minutes.

Add 1/2 cup of the hot broth at a time and simmer, stirring occasionally until rice has absorbed the liquid, about 3 minutes after each addition. When all the broth has been added and rice is just tender, about 25–28 minutes, remove from heat and stir in ¼ cup nutritional yeast. Use this basic risotto as a canvas for other flavours! Try sautéed mushrooms and thyme, or roasted squash and sage.

3. Oven-roasted potatoes
Toss about 4 cups halved mini new potatoes with a little oil, salt and pepper on a parchment-lined baking sheet. Roast at 425F until tender inside and browned on the edges, about 15 minutes, turning halfway. Sprinkle with 2–3 tbsp nutritional yeast before serving.

4. Oven-roasted brussels sprouts
Toss about 4 cups halved brussels sprouts with a little oil, salt and pepper on a parchment-lined baking sheet. Roast at 425F until edges are crispy and lightly charred, about 12 minutes, turning halfway. Sprinkle with 2–3 tbsp nutritional yeast before serving.

5. Oven-roasted broccoli
Toss about 5 cups broccoli florets with a little oil, salt and pepper on a parchment-lined baking sheet. Roast at 425F until slightly charred, 20 to 25 minutes, turning halfway. Sprinkle with 2–3 tbsp nutritional yeast before serving. Or, make “cheesy” vegan broccoli and cauliflower bites.

6. Creamy Caesar dressing
Mince 2 garlic cloves with 2 anchovy fillets (or 1 tbsp capers) to a fine paste and place in a bowl. Whisk in 2 egg yolks, 2 1/2 tbsp lemon juice, 1 tsp Dijon, and a pinch each of salt and pepper. Slowly pour in 2/3 cup canola oil, while whisking constantly. Whisk in 3 tbsp nutritional yeast.

7. Tahini dressing
Whisk ¼ cup tahini, ¼ cup lemon juice, 3 tbsp water, 2 tbsp nutritional yeast, 1 minced garlic clove, 2 tsp honey, 1/4 tsp cumin and a pinch of salt in a bowl until smooth. Serve on grain bowls, as a dressing for kale salad, or as a sauce for roasted cauliflower.

8. Polenta
Bring 4 cups water or vegetable broth and 3/4 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup cornmeal and whisk until mixture comes to a boil and starts to thicken. Simmer over medium-low, stirring occasionally, until thickened, about 10 minutes. Remove from heat and let stand, to completely absorb liquid, 2 minutes. Whisk in another 1 cup of broth and 1/3 cup nutritional yeast.

9. Pasta or pizza topping
Sprinkle nutritional yeast right onto your classic spaghetti with marinara sauce or homemade Tuscan pizza, or pulse 1/2 cup nutritional yeast in a food processor with 1/3 cup toasted sesame seeds and a pinch of salt (optional: add a dash of garlic powder) until finely ground for a richer, nuttier topping.

10. Stir into soup
Nutritional yeast works really well in creamy soups like potato-leek or or broccoli-cheddar. It also adds a boost of flavour when stirred into broth-based soups, such as this quinoa minestrone: Heat 1 tbsp oil in a pot over medium. Add 1 chopped onion, 2 chopped carrots, 2 chopped celery stalks and 2 minced garlic cloves. Cook, stirring often, until softened, about 10 minutes.

Crush a 796-mL can of whole tomatoes, then add to the pot with 4 cups water or vegetable broth, ½ cup quinoa and 1 tsp salt. Bring to a boil, then simmer over medium-low, covered, until vegetables are tender, 12–15 minutes. Stir in a 540-mL can drained and rinsed navy beans and cook until warmed through, 2 min. Divide into bowls and sprinkle each with 1 tbsp nutritional yeast.


Potato Gnocchi

Like so many Italian peasant dishes, potato gnocchi has staked a claim on fine-dining menus. Frugal consumers will appreciate how cheap and easy it is to make this potato-based pasta at home. The trick is to make the dough quickly without overworking it. The technique takes a bit of practice, but a basic recipe calls for just five ingredients (including a pinch of ground pepper). The texture is lighter when using a potato ricer, but hand-mashed potatoes also work. Either way, gnocchi should be soft and pillowy, never gummy.


How to Boil Crabs

Boiling is the most common way to cook crabs and is a favorite method for all varieties. The steps are simple:

  1. Bring a large pot of water to a boil. Make sure to salt it enough so it tastes as salty as ocean water. Some people swear by adding beer or white wine to the water. Add any seasonings you like—like Old Bay, if that is to your taste—and then the crabs.
  2. Add the crabs, quickly, one right after the other, so they cook for the same amount of time. Bring the water back to a boil and cook until the crabs start to float. Depending on the size of the crabs, this will happen in 10 to 15 minutes or so.
  3. Use tongs to remove the crabs and set them out until they are cool enough to handle.

Try our 13 best Dal recipes - read, learn and get cooking!

1. Dal Tempered with Clay

Ever thought of savouring a delicacy infused with an earthy aroma? Here's a special gem of a dal, infused with kasoora clay and goodness of spices! Red masoor dal with garlic and clay pieces gives this dish of dal a beautiful earthy flavour which makes this dal recipe distinctive.​


A different dal recipe for your next meal. Image credits: iStock

2. Dhaba Dal

A dal complete with tangy masalas and spices, too tasty to resist. Image credits: iStock

3. Maa Ki Dal

Straight from the Punjabi kitchen, this one is a complete crowd pleaser! Made with hearty ingredients like black dal, butter, cream, yogurt and truck loads of love. Pair with a chapati or rice and have a hearty meal.

Direct from Punjab, this maa ki dal recipe won't disappoint you! Image credits: iStock

4. Gujarati Dal

This one comes with a distinct blend of masalas along with sweet and tangy toor dal made in a delicious Gujarati style with potatoes and peanuts. Tempered with loads of spices and tomatoes for a mouth watering result.

Pair with rice or have with chapati, this Gujarati dal is a great option for lunch. Image credits: iStock

5. Tadka Dal (Bengali Style)

An easy and simple way to cook your dal the Bengali way. Creamy channa dal served with a beautiful aroma of mustard and coconut along with whole red chilli tempered over. Pair with rice or chapati and savour the spicy, tangy dal.

Chana dal made in perfect Bengali style with a spicy tadka. Image credits: iStock

6. Panchratna Dal

A delicious Sindhi recipe. Here's to the power of five! Moong, channa, masoor, urad and tuar or arhar, the best of dals, come together to sear and simmer in a host of spices for a rich, creamy dish.

The best of five dals in a delicious blend of spices, Panchratna dal is a gem of a dish filled with nutrients. Image credits: iStock

7. Dal Makhni

One of the classics! Dal Makhani is the absolute favorite recipe that can easily be cooked to perfection at home. An all-time favourite recipe with urad dal cooked in masalas, tomato puree and cream. It is often made in Indian homes for dinner and can also be made for dinner parties. You will often find this dal makhani on many restaurant menus as well. A luscious, creamy dal recipe loaded with butter, this can be served with naan or paratha or accompany with some cooked rice.

Urad dal with the flavors of butter, kasoori methi, chillies and tomatoes, together makes a sumptuous main course dish.

8. Chironji Ki Dal

A hit during the days of fasting. Simple yet impressive, this recipe combines chironji with rich Indian flavours. Give it a try!

9. Aamti

An authentic Maharastrian Dal with yellow gram, mustard seeds, spices and kokam. Tempered with chillies, garam masala, curry leaves and mustard seeds. A perfect lunch recipe when paired with cooked rice or chapati.

(Also read: Aamti Recipe In Hindi)
A comfort dish from Maharashtra, this Aamti recipe is a no onion no garlic recipe. Image credits: iStock

10. Pachmela Dal

From the land of warriors, here is a beautiful blend of dals coupled with aromatic spices, generously cooked in ghee.

An authentic Rajasthani preparation with the goodness of five dals. Image credits: iStock

11. Bengali Style Chana Dal

Bengali Style Chana Dal is a delicious lentil dish cooked with Bengal gram or chana dal. This dish of dal is flavored with coconut, ghee and an assortment of whole spices. Cooked in the pressure cooker it only takes about 40 minutes to prepare the whole dish which makes it an easy and quick and light lunch or dinner option. Serve it with steamed rice or just chapatis for a humble meal.

12. Dal Parantha

Parantha is a staple Indian bread, popularly made in all North Indian homes. It comes with a great variety of stuffing, from vegetables like aloo and gobi to even non-vegetarian stuffings like keema. A lot of people have plain paranthas paired with a dry sabzi. You can cook parathas for a heavy brunch paired with curd or pickles or for dinner as well. This easy and quick recipe is of Dal Parantha, made with cooked and mashed moong dal stuffed inside hot and piping parathas. Pair with curd and savour this delicious meal.

13. Moong Dal Cheela

Cheela is an instant, easy, nutritious, low calorie breakfast recipe that is cooked across Indian homes as a staple food. It has a pancake look with a savoury taste and can be served for breakfast or mid-day snack. Packed with the nutritious moong dal, you can even pack this cheela recipe for kids tiffin. This easy to make cheela is not only healthy but it also manages to fill up your stomach. Image credits: iStock

Try these stellar dal recipes at home and let us know your experience in the comments section below.


Chef Jacques Pépin cooking at home: 10 easy recipes

In a new series recorded for American Masters filmed in his home in the spring of 2020, Chef Jacques Pépin teaches us many of his favorite family dishes. This intimate setting is his platform for simple and instructive cooking, using inexpensive, readily available ingredients, and whatever he may have on hand.

Watch as Pépin makes variations of his favorite ingredient – eggs – and makes them all disarmingly easy. He creates pancakes with leftovers and a cream cheese soufflé that will impress anyone.

While many of us are staying at home and cooking more, Pépin’s unpretentious approach is just the comfort we need. “Happy Cooking!”

Cocotte Eggs

“A nice way to serve eggs is to cook them in a little container we call a “cocotte”, a little soufflé mold or ramekin. You butter your mold, put the eggs in it, and place them in a skillet surrounded with water and cook them covered until done to your liking. You can eat them with a little spoon right out of the cocotte, usually the yolks will still be runny, or you can unmold them—usually onto a round crouton or a toast—for a bit more of a presentation.”

2 teaspoons butter
salt and pepper
2 tablespoons chopped chives
2 extra large eggs, preferably organic
2 tablespoons heavy cream
1 round crouton, toasted

Generously butter two small “cocottes” or ramekins, soufflé or Pyrex molds of about ¾ cup capacity. Add a dash of salt and pepper to each mold and place 1 tablespoon of chives in the bottom of one of the containers. Break one egg in each container.

Bring ½ inch of water to a boil in a saucepan or high-sided skillet. Place the cocottes in the water, cover and cook, boiling, until the whites are set but the yolks are still soft, about 3-5 minutes,.

Remove from heat. The egg can be served in the container, with a dash of cream and some herbs on top. Or you can un-mold the egg onto the round crouton, drizzle with 1 tablespoon of cream, and serve.

Country Omelet

“This is kind of a rough omelet, a bit in the style of a Spanish tortilla or an Italian frittata. I sauté potato and onion, and with that I add the eggs and cheese, I like Gruyère in this case, and some chives, and I add a layer of tomato on top and that goes under the broiler for a couple of minutes to be served slid out of the skillet or unmolded on the plate. A great lunch.”

1 potato (8 oz)
½ onion (3 oz)
2 tablespoons butter
2 tablespoons olive oil
salt and pepper
4 eggs
1/3 cup grated Gruyère
2 tablespoons chopped chives or parsley
1 medium tomato sliced into 6 slices

Peel and slice the potato and the onion. Heat the butter and oil in a 7-inch, non-stick skillet over medium-high heat, add the potato and onion and season with salt and pepper. Cook, covered, turning occasionally until lightly browned and cooked through, about 5 to 8 minutes.

Meanwhile, beat the eggs, season with salt and pepper, add the cheese and chives and mix well.

Pour the egg mixture into the pan with the potatoes and onion mixing well. Cook, stirring, until most of the egg is just set, it will still be moist in parts. Cover the surface with slices of tomato, sprinkle with salt and drizzle with oil. Place under the broiler, not too close, about 8 inches from the flame, for about 2 minutes.

Slide the omelet onto a plate or invert it. Cut and serve immediately.

Fried Eggs

“I showed my granddaughter, how to make a fried egg my way—that is cooking it at a low temperature so that the white stays very tender and the yolk is running lightly, and the top is glazed. It’s one way of doing it, and I hope you enjoy it, too.”

1 tablespoon butter
2 eggs
salt and pepper
1 teaspoon water
2 teaspoons chopped chives

Melt butter in small (5-inch) skillet. When foaming, add eggs, a dash of salt, and a teaspoon of water. Lower the heat, cover and cook for 2-3 minutes, until the tops glaze over.

Slide the eggs onto a plate and add a few grindings of pepper and garnish with the chopped chives. Serve immediately.

Classic Scrambled Eggs

“The way I scramble eggs is to put them into a heavier saucepan over moderate heat, and to use a whisk to constantly move the eggs, ensuring that they get the creamiest texture without large curds. This is usually finished with a little bit of cream. It’s a sophisticated way of enjoying eggs, one I often serve as a first course for an elegant dinner.”

3 tablespoons butter
2 mushrooms, coarsely chopped
½ cup diced tomato
salt and pepper
6 eggs
2 tablespoons chopped chives
1 – 2 tablespoons heavy cream

Heat 1 tablespoon of the butter in a skillet add the mushrooms and sauté for 1 minute. Add the tomato and season with salt and pepper cook an additional 30 seconds. Set aside.

Beat the eggs and add salt, pepper, and chives, set aside 2-3 tablespoons of the raw egg mixture. Heat the remaining 2 tablespoons of butter in a saucepan. Add the egg mixture to the skillet and cook on medium heat, stirring constantly to create the smallest possible curds, a whisk works well for this. When the mixture is setting and you can see the bottom of the saucepan as you stir it, remove the pan from heat add the reserved egg mixture and 1 or 2 tablespoons of cream, and mix well to stop the egg from continuing to cook.

Serve with mushroom-tomato garnish on top.

Eggs Jeannette

“Eggs Jeannette is an essential recipe for me, as it is something my mother used to make. Hard cooked eggs, yolks removed and mixed with garlic and parsley, then returned to the whites and sautéed stuffed side down. Finally they’re served with a mustard vinaigrette. A very easy-to-do, delicious, and unusual way to enjoy eggs.”

4 large eggs (hard cooked and peeled, see technique below)
1 large clove garlic
3 tablespoon chopped parsley
salt and pepper
2 tablespoons milk
1 tablespoon olive oil to sauté

Dressing:
About 2 tablespoons reserved egg yolk mixture, from above
1 tablespoon Dijon mustard
2 teaspoons red wine vinegar
1 tablespoons water
1/4 cup olive oil

Hard-cooked eggs: Use a pushpin or thumbtack to make a hole in the rounder end of each egg. Plunge the eggs into boiling water, reduce the heat, and cook at a very low boil for 10 minutes. (When an egg is lowered into boiling water, the sulfur in the white moves toward the center of the egg to escape the intense heat. The iron in the yolk then reacts with the sulfur and can turn the outside of the yolk green and sulfur-smelling. To prevent this, do not overcook the eggs.) As soon as they are ready, pour out the hot water and shake the pan to crack the eggshells, which makes the eggs easier to peel. Add cold water and ice to the pan and keep the eggs in the ice water until thoroughly chilled.

Cut the eggs in half lengthwise. Remove yolks and mash with garlic, parsley, salt, pepper, and milk. Fill the eggs with the mixture, reserving about 2 tablespoons for the dressing.

Heat 1 tablespoon of olive oil in skillet. Add the eggs, stuffed side down and cook until lightly browned, 2 to 3 minutes.

For the Dressing:
Add the mustard, vinegar and water to the leftover mixture. Slowly drizzle in the olive oil, whisking to emulsify the dressing.

Pour the dressing onto a platter and arrange the eggs on top to serve.

Seafood Omelet

“I like omelets in any form, but the seafood omelet that I’m doing here is a bit more rich and sophisticated than most. I sauté some shrimp and scallops, (you could also use some fish), a bit of scallion, mushroom all together, which takes only a couple of minutes. While that’s cooking you can mix your eggs and some herbs, add that to the pan until it’s basically barely holding together, fold it and serve it with the shellfish slightly undercooked and the omelet very moist inside. It’s a very elegant dish for a light supper.”

2 tablespoons butter
5 medium shrimp, peeled and cut into thirds
3 medium scallops, cut into thirds
2 scallions, minced
1/4 cup chopped mushrooms
salt and pepper to taste
5 eggs
3 tablespoon chopped chives
2 – 3 tablespoon heavy cream
1 teaspoon olive oil

Heat butter in 10-inch non-stick pan and add the shrimp, scallops, scallions, and mushrooms. Sprinkle with salt and pepper. Cook for about 2-3 minutes, tossing occasionally.

Meanwhile, crack the eggs into a bowl, add the chives, cream and season with salt and pepper. Whip with a fork until smooth. Add egg mixture to the shellfish and cook, bringing the sides in to create large curds. Continue to cook, mixing until the egg is set but still moist in center. Roll the omelet into thirds. Add a dash of oil to the pan and brown for 30 seconds then invert onto a plate. Serve immediately.

Rice Cakes with Eggs

“I often have leftover rice—from going to a Chinese restaurant, or just leftover from something I cooked at home, sometimes plain, sometimes seasoned in one way or another—and when I do I like to put it in a skillet to make a kind of rice pancake, which is crusty on the bottom. On top I usually put a couple of eggs at the last minute, to make a great lunch dish.”

2 tablespoons olive oil
2 ½ cups leftover cooked rice
¼ cup water
salt and pepper
2 extra large eggs, preferably organic
1 tablespoon chives, for garnish

Heat the oil over medium-high heat in 7 or 9-inch non-stick skillet. Add the rice and water and cook, pressing the rice down with a spoon. Add salt and pepper if needed. Lower the heat to medium and cook until a thick crust forms, about 7 minutes. Flip the rice over and cook an additional minute.

Using the back of a spoon, make two indentations in the rice and crack an eggs into each, grind pepper over the top and cover and cook, until eggs are done, about 2 to 3 minutes.

Slide onto a plate, sprinkle with chives, and serve immediately.

Buttermilk Pancakes

“Very often, especially during the holidays, I buy cream—and very often I have cream left over. After a week or so I put that cream in the food processor and make butter—we can always use butter. And of course, with the butter you also get buttermilk. Occasionally I will use the buttermilk to make pancakes, which is easy to do. I serve them with whatever fruit I happen to have around.”

1/2 cup flour
¼ teaspoon baking powder
½ cup buttermilk
¼ teaspoon vanilla extract
1 tablespoon sugar
pinch salt
1 large egg
1 tablespoon oil
1 tablespoon butter

To serve:
1/3 cup maple syrup
8-10 grapes, halved
powdered sugar, for dusting

Combine the flour, baking powder, buttermilk, vanilla and sugar and whisk into a smooth batter.

Heat the oil and butter in a large skillet over medium heat. Pour batter, about 3-4 tablespoons per pancake, into the skillet and cook, about 1 ½ minutes on each side.

While the pancakes are cooking, cut the grapes in half and drizzle with maple syrup.

To serve: arrange pancakes on a plate, spoon over the grapes and drizzle with maple syrup.

Crêpes “Confiture”

“I always had crêpes as a child, and made them countless times for my daughter and granddaughter. There is nothing easier than making crêpes. I put a piece of butter to melt in a skillet, and by the time that butter is melted I have mixed enough milk, flour, and an egg to make half a dozen crêpes. You can serve them with jam inside or something savory, like ham or cheese. Easy and delicious.”

1/3 cup flour
1/2 cup milk
1 egg
pinch salt
1/2 teaspoon sugar
2 tablespoons water, if needed
1 tablespoon butter
Apricot or other jam
Sugar, for sprinkling

Melt butter in 7-inch non-stick pan over medium-high heat.

In a medium bowl, combine flour, half of the milk, egg, salt, and sugar in a bowl and mix until smooth. Add the rest of the milk, two tablespoons of water, if needed, and the melted butter from the pan to make a thin batter.

Pour about 3-4 tablespoons of batter into one side of the pan and immediately tilt the pan, shaking it at the same time to make it run all over the bottom. Cook for 1 to 1 ½ minutes on the first side, then flip and cook the second side for 30 seconds. Transfer to a plate. Repeat with remaining batter.

Spread 1 tablespoon of jam (apricot, raspberry, or peach) inside each crêpe, fold or roll and enjoy!

Cream Cheese Soufflé

“For an elegant first course for a nice dinner you can make these cream cheese soufflés, which are extremely easy to do. A mixture of whipped cream cheese and an egg is placed into some little containers, or you can make one larger one. They can be served just out of the oven after they have risen up above the sides of the containers, or, if you let them cool they will shrink a bit, (but they never get lower than the amount you originally put in), and you can un-mold them and serve them alone on a plate, or with a salad.”

1 teaspoon butter
1 tablespoon grated Parmesan cheese
1 container (8 oz) whipped cream cheese
1 large egg
2 tablespoons chopped chives
salt and pepper

Preheat oven to 400° F. Generously butter two ¾ cup soufflé molds and coat the insides with Parmesan cheese.

In a medium bowl, mix together the cream cheese and egg, stir in the chives and season with salt and pepper. Divide the mixture between the two molds.

Set the molds on a baking sheet and cook at 400° F until risen and golden, about 18 to 20 minutes. You can serve them immediately in the molds, or let them cool for 15 minutes (they will shrink) before un-molding. Serve alone or on a salad.


Poached chicken can be shredded and used in a variety of applications, including enchiladas, chicken salad, and soup. To poach boneless, skinless chicken breasts, place them in a large skillet and add 1 to 2 cups of water or chicken broth. Bring to a boil, reduce heat, cover, and cook for 9 to 14 minutes until chicken reaches 160 F. You can also poach in the oven by placing chicken in a single layer in a roasting pan. Add lemon slices, peppercorns, or any other spices or herbs for flavoring. Bring 4 cups of water to a boil and immediately pour over chicken. Cover and bake at 400 F for 20 to 35 minutes.

Pound the chicken breasts thin or cut them up into bite-sized pieces. Season it with salt and pepper. Heat oil in a skillet over medium-high heat and add the chicken to the pan, cooking for 4 to 5 minutes per side until cooked through.


In this riff on potatoes hasselback, a single rutabaga is cut into thin slices but left joined at the bottom, then baked and basted with melted butter until the slices are bronzed and crispy. I love this recipe for rutabagas hasselback, which includes slices of red onion and garlic between each rutabaga wedge for extra flavor.