Recipes From Home (Simple and Easy Recipes for a New Cook Book 1)

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Not sure what to cook?

Site has an easy layout with quick links for all categories at the top of the page. Delicious-looking recipes and a baking basics series that covers techniques, tools, and tips. Recipes are easy to follow, and the site has links to everything from one pot recipes to meal prep. Recipes have down-home cooking with modern twists and easy solutions for busy cooks.

New York Times bestselling author Heidi Swanson writes tasty recipes with natural foods. Real, wholesome recipes that are accessible for home cooks. Healthy recipes, comfort food, and a baby blog about life as a Mom. Also includes DIY section with lifestyle articles and a general interest blog.

Healthy Every Week

Instant pot, crock pot, and short videos with adaptions for stove-top cooking. Great FAQs section with practical answers to genuine reader questions about foods, substitutes, and where to source ingredients. Kathy Patalsky is also the founder of the website Finding Vegan and has been featured across mainstream TV and online. Features family-friendly cooking and meals.

Written by blogging couple Jeanine and Jack, who have also authored a well-received cookbook by the same name. Links to a variety of shopping portals as well as Baking and videos.

My Good Food

Easy to follow recipes make all her desserts seem possible, and the hints and tips are valuable extras. Potluck recipes, quick and easy dishes, and explanations and recipes about weird and wonderful vegetables. Their site has whole foods and delicious meals that are healthy and sustainable. Blogger Nicole is also a pastry chef, food writer, and culinary judge. Excellent DIY section, and inspiring ideas for eating and entertaining. The site is also a good source for a variety of authentic Asian recipes.

There are also a range of books and kits available to buy. Their recent book Green Kitchen At Home features great recipes from the site that have ingredients that are accessible and non-vegetarian friendly.

Categories also include sweet, savory, and holiday recipes. These can be snacked on at room temperature, or served with a green tahini sauce and some extra herbs. To make the tahini sauce, just blitz together 50g tahini, 30g parsley, half a crushed garlic clove, two tablespoons of lemon juice and an eighth of a teaspoon of salt in a blender, adding ml water at the end.

Holding back on the water allows the parsley to get really broken up, and turns the sauce as green as can be. This is lovely spooned over grilled meat, fish and roast vegetables, so double or triple the batch: You might need to thin it with a little water or lemon juice. These fritters are a bit of a fridge raid, using whatever herbs you have to hand.

Meals-for-one recipes | BBC Good Food

The batter will keep, uncooked, for a day in the fridge. Alternatively, pile the fritters into pitta bread with yoghurt, chilli sauce, pickled vegetables and tahini.

The recipe makes eight fritters to serve four to eight. Put two tablespoons of oil in a large, nonstick pan on a medium-high heat. Once hot, add a ladle of batter per fritter into the oil, cooking a few fritters at a time — you want each of them to be about 12cm wide. Fry for one to two minutes on each side, until crisp and golden brown, then transfer to a plate lined with kitchen paper and set aside while you repeat with the remaining batter and oil.

Comfort food at its best, especially when served with steamed rice. Make this up to six hours ahead, if you like, up to the point before you add the lemon juice and yoghurt. Assemble just before serving and serve at room temperature or just warmed through. Mix the carrots with a tablespoon of oil, a quarter-teaspoon of salt and a grind of pepper. Spread out on an oven tray lined with baking paper and roast for 20 minutes: Put the remaining two tablespoons of oil in a large frying pan on a medium heat, then fry the onion, caraway and cumin for 10 minutes, stirring occasionally, until golden brown.

Stir in the chard, carrots, chickpeas, 75ml water, half a teaspoon of salt and a good grind of pepper, and cook for five minutes, until the chard is soft and hardly any liquid is left in the pan. Turn off the heat, stir through the lemon juice, and serve with a generous spoonful of yoghurt, a sprinkle of coriander, a drizzle of oil and a wedge of lemon.

I like to eat this as a starter, cut into wedges and served with a squeeze of lemon or a dollop of creme fraiche, but you can serve it as a side to a pork chop or steak.

Pierce the celeriac all over with a small sharp knife, about 20 times in total, then put it in a baking dish and rub generously with the oil, coriander seeds and two teaspoons of flaked salt. Roast for two and a half to three hours, basting every 30 minutes, until the celeriac is soft all the way through and golden brown on the outside.

I return to this time and again, for easy, one-pot suppers. Orzo is the little pasta in the shape of rice — easy to eat a lot of and widely available. If you start with prawns in their shells, keep a few heads on, just for the look. The marinated feta is lovely dotted over salads, so I tend to make a batch — it keeps in the fridge for up to a week.

In a medium bowl, mix the feta with a quarter-teaspoon of the chilli flakes, two teaspoons of the fennel seeds and a tablespoon of oil. Set aside while you cook the orzo. Put a large saute pan for which you have a lid on a medium-high heat. Add two tablespoons of oil, the orzo, an eighth of a teaspoon of salt and a good grind of pepper. Fry for three to four minutes, stirring frequently, until golden brown, then remove from the pan and set aside. The Hubb Community Kitchen. How to Cook Everything: Beautiful, Casual Spreads for Every Occasion. Once Upon a Chef, the Cookbook: Cook It in Your Dutch Oven: Minimalist Baker's Everyday Cooking: Sous Vide for Everybody: The Instant Pot Bible: More than Recipes and Strategies: Nourishing Recipes for Athletes.

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