Blog

How Long to Boil Fresh Ravioli

Ravioli has been blessing the lives of those who taste it for centuries. These thin pockets of pasta, filled with cheese, vegetables or meat, are popular with tomato or cream sauces and can be baked, fried, or boiled.

Fresh ravioli laying on a cloth with a brass cutter for enclosing pasta. — Some fresh ravioli on a linen cloth with a brass cutter for pasta.

If you have ever taken the time to make ravioli at home, carefully stuffing each dumpling and sealing each edge, only to have it split open during boiling, you may be searching for a remedy. Never fear! I’ve got all the tips and tricks you need to keep your ravioli intact and ensure it is cooked to perfection.

First, let’s take a closer look at this Italian cuisine…

Origin of Ravioli

Ravioli dates back to the 14th century in Italy. The word “ravioli” comes from the Italian word riavvolgere which means “to wrap.”

Ravioli were originally stuffed with a mixture of herbs, cheese and eggs and served in broth to wealthy aristocrats. Ravioli was not served in tomato sauce until the 16th century.

Eventually the recipe trickled down to the lower classes and became an important part of holiday celebrations as a main dish or an appetizer. Like other dumpling recipes in cultures around the world, ravioli is often prepared as a family, from memory, with stuffing that is favored by the maker.

The stuffing inside ravioli varies from one region to another and one home to another but usually includes ricotta mixed with other cheeses, herbs, spinach, meat, mushrooms or even pumpkin.

Ravioli was first made as squares but over time it has been made into different shapes as well like circles or half circles.

Chef Boyardee made ravioli popular in America in the 1930s, mass producing the dish in a tomato sauce.

How is Ravioli Made?

Person holding pasta as it comes out of the machine in a flat long sheet. — Bon Appetit

Ravioli is made by taking large sheets of a basic pasta dough, rolling the dough very thin through a pasta machine or with a rolling pin. Most families who make ravioli at home will place the thin dough over a mold that makes placing dabs of filling on top of the pasta dough with even spacing much easier.

Once all the filling is placed on the pasta, another sheet of pasta is placed on top and carefully pressed to remove any air bubbles. A pasta cutter separates the dumplings and seals the edges of the pasta sheets to keep the filling inside.

The process must be done quickly to keep the dough from drying out. Dry dough will crack easily during the cooking process, so most chefs will keep the uncooked ravioli in a damp paper towel or under some plastic wrap until it is time to cook.

Once prepared, the raw ravioli is put in a pot of boiling water for cooking until al dente–usually about 1-2 minutes is all it takes. This is where many people run into issues.

Cook the pasta too quickly and the pockets will break. Cook it too long and the pasta will become mushy. Cook too little and the pasta will be too dense.

Today you can find ravioli fresh or frozen at most grocery stores, which makes it easy to prepare for a quick pasta dinner with your favorite homemade marinara sauce. You could even open a can of Chef Boyardee if you want (but I don’t recommend it).

There’s no need to feel intimidated at the thought of making ravioli at home. The process is fairly simple and by making the ravioli at home you have complete control over the type of filling and the amount.

Whether you decide to use homemade ravioli, fresh or frozen, cooking it is easy when you follow some simple tips.

How Long to Boil Ravioli

If you are cooking fresh or homemade ravioli, the pasta typically needs to boil for just 4-6 minutes or even less.

You should let your water boil before adding the ravioli in, but you also need to be careful that the temperature of the water is not too hot. Water that is too hot will cause your ravioli to pop open. The water should be at a gentle simmer rather than a rolling boil.

You should also avoid stirring your ravioli too frequently while it is cooking. Your stirring may cause the pasta to pop open.

If you are using frozen ravioli, just follow the boiling instructions on the package. They usually need just a few more minutes of cooking time than fresh ravioli.

How to Tell When Your Ravioli is Ready

If you are boiling your ravioli, an easy way to know it is done is when it begins to float to the top of the water. As the ravioli pops up to the surface, remove it with a slotted spoon. Cooked ravioli is less dense than water so as the ravioli is cooked, its density decreases.

You can also test the readiness of your pasta by taking one piece out and taking a small bite of the corner to test the texture.

FAQs

Bowl of ravioli with pasta sauce over it and fresh parsley garnished on top.

Should You Rinse Your Ravioli After Cooking?

It’s actually a good idea to not rinse your ravioli. The starch in your pasta water helps your sauce adhere to the pasta, so keeping just a little bit of pasta water will help your noodles soak up the sauce.

Do You Have to Boil Fresh Ravioli?

Boiling is just one way to cook ravioli. You could also bake it with sauce or even fry it if you want. Whatever method you choose, you should cook ravioli and not eat it raw. Pasta dough is sometimes made with eggs which can make you sick when eaten raw.

How Do You Cook Ravioli Without Breaking It?

If your ravioli is constantly breaking during the cooking process, try turning down the heat while you are boiling. Too many bubbles tossing the pasta around can easily make it break. You may also be breaking your pasta by stirring too much. Resist the urge to stir during the cooking process as much as possible.

What Can You Stuff Ravioli With?

You can stuff ravioli with anything you like. Traditionally it is stuffed with ricotta cheese and herbs like fresh parsley. You can make ravioli filled with parmesan cheese, mozzarella cheese, chicken, ground beef, even lobster or fish for lobster ravioli.

What Should You Serve With Ravioli?

Fresh homemade ravioli is delicious with any sauce of your choice. Many recipes call for marinara sauce or alfredo sauce over the pasta dish. I like to serve pasta with French bread and garlic butter. A side of cooked vegetables would go well with the dish too.

Can You Save Cooked Ravioli?

If you boiled your homemade ravioli and have decided you cannot finish it all, you can save it. It should save well in an airtight container in the refrigerator for about three days. Make sure it has at least a thin layer of sauce or olive oil to keep the ravioli pasta from sticking together.

You can also freeze ravioli although I would not recommend re-freezing frozen ravioli that you have cooked. For the best results, place the ravioli in a single layer on a sheet of parchment paper and set them in the freezer until frozen. Place the frozen pieces into a ziploc bag or freezer-safe container to store for up to two months.

Pinterest image for how long to boil fresh ravioli and FAQs.

Puerto Rican Thanksgiving Food

At the time you are reading this, a Category 1 hurricane has recently ravaged Puerto Rico and has left millions of residents without power or running water. If you feel so inclined, please click here to donate to Brigada Solidaria del Oeste You can also visit this article for more ideas on how to help the people of Puerto Rico.

Want to host a Thanksgiving feast with a Puerto Rican spin? Here are some of the most popular recipes to serve for a Puerto Rican-inspired Thanksgiving meal.

A table set with traditional Puerto Rico Thanksgiving dishes. .

Thanksgiving is a distinctly American holiday but when Puerto Rico became a U.S. territory in 1898, Puerto Ricans adopted the U.S. holidays too–and put their own spin on it of course.

The Thanksgiving holiday is still celebrated on the same day in Puerto Rico as it is in the United States: The 4th Thursday of November. Stores are closed so families can be together for family gatherings and the next day begins a shopping spree on Black Friday. However, the similarities pretty much end there.

Puerto Ricans aren’t so much celebrating the pilgrims dining with Indians, but their Thanksgiving celebration is a kickoff for the entire holiday season and the most wonderful time of the year on the islands. These celebrations throughout the Christmas season include parties, decorations, and caroling and continue through mid-January. Many families even reserve time on Thanksgiving to begin setting up Christmas decorations.

One major part of any good celebration is the food! Just like in American homes, Puerto Ricans spend days preparing for their Thanksgiving feast with delicious dishes.

Traditional turkey is still a major player in a Puerto Rican Thanksgiving Day meal, but the preparation of it is unique and the side dishes are packed with flavor only the islands can bring. Try adding a few of these Puerto Rican recipes to your Thanksgiving dinner table and your family may thank you!

Main Course

Pavochon

Pavochon (from Delish Dlites) is the name of the turkey dish served at the center of a traditional Puerto Rican Thanksgiving menu. It is essentially a turkey seasoned and prepared to taste like pork.

The flavorful marinade, or Pavochon seasoning, is the main ingredient, made up of garlic cloves, sour orange juice, cumin, thyme and oregano. It packs a powerful punch of flavor and makes the meat tender and juicy.

The name Pavochon is a combination of Spanish words, Pavo, which means turkey in Spanish, and lechon which means roast pig. The seasoning is similar to that used on Puerto Rican Roast Pork Shoulder (Pernil). Pork is a popular meat choice for Puerto Ricans and a slow-roasted pork shoulder may also be served alongside the turkey.

To make Pavochon you fully dry the uncooked turkey, separate the turkey’s skin from the turkey breast and apply marinade to the turkey over and under the skin. After 24-48 hours of marinating, the cavity of the turkey is stuffed with stuffing and slow roasted in a roasting pan in the oven.

Before you get too far–the type of stuffing you use is also important!

Mofongo Stuffing

Mofongo stuffing (from Delish Dlites) is a beautiful fusion of American and Latin cuisine and is a must for a traditional Puerto Rican Thanksgiving dinner. For this Puerto Rican style turkey stuffing, green plantains are peeled and fried and then mashed with pork rinds, salt, garlic and other peppers or seasonings, in a large wooden mortar and pestle called a pilon.

If you do not have a wooden pilon, a potato masher or a food processor on pulse works just as well. The goal is to still have a few chunks. Once all the ingredients are well-combined, stuff them into your turkey for cooking.

Mofongo is a very popular dish in Puerto Rican cuisine and is not just reserved for Thanksgiving. It is served as a side with just about any meat all year round.

There is no official national dish of Puerto Rico but if you ask anyone to list a few, Arroz con Gandules (from Kitchen de Lujo), also known as Pigeon Peas and Rice, would definitely be on the list. This dish always makes it to the table for special occasions, but you may find it during a normal weeknight meal as well.

The gandules in Arroz con Gandules are pigeon peas! Pigeon peas are popular throughout the Caribbean, but are a little tougher to find in the United States. They are bright green in color and have a slightly nutty flavor.

What makes this dish a favorite are the spices used to flavor the white rice. Sofrito, which is very similar to Epis, is a blend of peppers, onions and garlic. Sofrito is combined with tomato sauce and herbs to give the rice flavor and color.

You want to use a medium grain rice for this dish to keep the grains loose and fluffy. Too much starch will make your rice sticky so always rinse it before cooking. You can also cook your rice for a few minutes in some olive oil or bacon drippings to give your rice the perfect texture.

Morcilla o a plate with a small container of toothpicks beside it.

Morcilla (from Hispanic Food Network) is the Puerto Rican word for blood sausage, a dish that is popular in many countries across the world. This type of sausage is easily distinguishable from most other kinds because it is a deep black color.

The Puerto Rican version of morcilla is made with rice, cilantro, garlic, and chili pepper. While it can be eaten year round, morcilla is a very popular choice to serve during the holiday season.

Pastelón

Pastelon served on a plate with cherry tomatoes garnished on the side.

Pastelón is a Puerto Rican dish (from Que Rica Vida) that is vaguely reminiscent of lasagna. Instead of noodles, it is made by layering thinly sliced plantains with meat and cheese to make one delicious side dish!

Though the meat inside the dish can vary based on the recipe, it is not uncommon to stuff the pastelon with picadillo, a ground beef recipe sometimes served with olives, raisins, green peppers, and potatoes.

Tostones in parchment paper ready to snack on.

Tostones are twice fried plantains. They are similar to a potato chip but just a little thicker, and have the amazing texture contrast of crunchy on the outside with some softness on the inside.

Tostones are very popular in Puerto Rico and are eaten regularly. But they certainly are enjoyed a lot on Thanksgiving!

Amarillos (Fried Sweet Plantains)

While you use green plantains for Mofongo, you use very ripe plantains to make amarillos (from Tasting Puerto Rico). These are very simply fried plantains, sometimes dipped in cinnamon and sugar. They may be eaten as a snack, appetizer or with dessert.

Have leftover plantains? There are so many yummy ways to use up plantains! Try Red Bean and Plantains from Burundi, Plantain Balls from Gabon or any of these yummy plantain recipes.

Tembleque (from Recetas Puerto Rico) is a popular dessert in Puerto Rico. It is a coconut pudding that many Puerto Ricans would consider as the stand-out dessert of the country.

Many recipes for tembleque are made using only a few simple ingredients. The full list is coconut milk, sugar, cornstarch, water, salt and cinnamon for dusting the top of the recipe.

Dulce de Leche is popular in many countries in the Caribbean and South America. It is similar to caramel, but is made only of sweetened condensed milk that has been boiled for a long period of time.

Eventually the sweetened condensed milk turns a deep orange or brown color and thickens greatly. It can be eaten with a spoon, served with cookies, or enjoyed on top of flan. You can never go wrong with serving dulce de leche at a fancy meal, especially at a Puerto Rican Thanksgiving!

These wonderful Puerto Rican Thanksgiving dishes may be served right alongside the traditional cranberry sauce, green beans, mashed potatoes, sweet potatoes and pumpkin pie you are used to seeing in the U.S. What really makes a Puerto Rican Thanksgiving meal special is the kick off to more than 45 days of celebrating in different ways. Try adding a little Caribbean flavor to your next Thanksgiving meal!

Sides for Gyros – 31 Delicious Ideas!

Greek gyros are a popular street vendor dish full of veggies and protein, but if you plan to serve them at home, here you can find 31 recipes to serve alongside your delicious dinner!

A gyro sitting on a plate with a side of tzatziki sauce in a small bowl.

There are few things better than a warm pita stuffed with thin slices of juicy meat, flavorful onion, crisp lettuce, fresh tomato and creamy tzatziki. The gyro is a staple at most Mediterranean restaurants and is so delicious in its simplicity. It has become a favorite of many street cart vendors in large cities across the U.S. and Greece.

If you’ve ever had a truly great gyro you know there’s something nostalgic about grabbing a quick meal from a street vendor and eating outdoors as you’re on the move or exploring a new part of the world. It’s no wonder it’s such a popular option.

The combination of flavors wrapped up in a soft flatbread is so satisfying and filling all by itself as a quick lunch. However, it can also be served at the center of a Mediterranean feast as it goes well with all the best side dishes from Greece.

If you’ve decided to bring the delicious flavor of a gyro home but are stumped about what to serve along with it, I have plenty of ideas! From Greek-style pilaf to pasta salad or homemade tzatziki, read on to find a number of delicious side dishes to choose from to make a complete Greek meal.

FAQs about Gyros

Gyro meat cut into slices on a cutting board.

What are Gyros Made Of?

The protein inside a Greek gyro is traditionally made with a combination of beef and lamb meat but there are plenty of varieties and each is wonderful.

You could make this easy meal with lamb, beef, pork, chicken, sausage or even vegetarian options. All of these options make for delicious gyros when combined with the other staple ingredients of tomatoes, onion, lettuce and tzatziki.

Can You Make a Gyro Vegetarian?

Yes! Gyros are known for their juicy meat, but you can replace the meat with hummus, roasted chickpeas, fried eggplant, mushrooms or even grilled zucchini.

How is Gyro Pronounced?

Some people try to pronounce “gyro” by pronouncing the “g” like “giraffe” and the Y as an “eye” sound.

The true pronunciation makes the “g” silent and the “y” into a “yee”–”Yee-roh” or “Year-oh”. If you can roll the “r” a bit, that’s correct.

Is a Gyro Really Greek?

The history of the gyro is a little bit unknown. Greeks are credited with creating the first gyros, with some inspiration from Turkey and the Middle East. When American tourists began to discover the dish, they brought it home and began to mass produce it in New York some time in the 70s.

Gyro in Greek means “to turn”, which makes sense because traditional gyro meat is packed onto a large, rotating skewer or spit and cooked vertically over high heat on a rotisserie grill. Many cooks will place a piece of fat or grease at the top of the skewer, sending grease down the entire cone as the meat cooks to keep it moist and juicy and add flavor. When a sandwich is ordered, the gyros meat is sliced off in thin pieces, directly onto a soft pita.

It’s still a popular dish in Greece and can be found in street vendor carts in large cities there like Athens. A similar dish, called a doner, can be found in the neighboring country of Turkey. The gyro is essentially Greek fast food.

What is the Difference Between Gyro and Shawarma?

Many people confuse gyros with Shawarma as both are popular street vendor dishes. Shawarma is from Turkey and is usually made with lamb, turkey or chicken, where gyros are more commonly made with beef, lamb or pork.

The two dishes are also seasoned with different seasonings and Shawarma may be wrapped in a thin flatbread while gyros are wrapped in a slightly thicker kind of bread called a pita. Shawarma is usually paired with salad and pickles while gyros are packed with tomatoes, onion, lettuce and creamy tzatziki sauce.

While the dishes are not the same–both are delicious in their own way!

Can You Store Gyros?

Yes! Although, I would recommend storing each of the ingredients for your gyro separately to make reheating easier. You can pre-cook the meat and pre-slice all your toppings and store each in an airtight container in the fridge. When you are ready to eat, just heat up the meat and your pita bread and assemble.

You can even freeze leftover gyro meat for up to three months.

Favorite Gyro Recipes

Cast iron pan showing slices of gyro meat.

My gyro recipe combines beef and lamb meat in a loaf to make the traditional meat easier to make at home.
This Instant Pot gyro recipe from 365 Days of Slow + Pressure Cooking allows you to have gyros on the table in about 30 minutes.
Chicken gyros are a great option if you don’t want to use lamb and beef.
If you’re looking for a delicious vegetarian option, try this Roasted Chickpea Gyro from Live Eat Learn.

Expert Tips

While you may not have a rotisserie grill to cook your meat on, you can still make gyros at home. I like to cook the meat in a loaf, slice off a thin slice and then brown both sides to give it as much crispy flavor as possible.
Homemade tzatziki made with fresh dill and fresh herbs is so easy to make and worth the effort to make the creamy sauce fresh.
Warming up your pita bread slightly will make it soft and flexible. If you buy your pita bread from the store, try toasting it for a few seconds or warming it up in a damp paper towel in the microwave for the best texture.
I had the opportunity to have a gyro in Greece once and saw that many gyros are served with French fries as a topping. Don’t be afraid to add a few fries on top of your gyro for a delicious, salty addition.
National Gyro Day is September 1. That makes September the perfect month to try making gyros at home!

What to Serve with Gyros

Protein: Ground lamb, ground beef, ground pork, cooked chicken, roasted chickpeas, ground chickpeas

Toppings: Fresh tomatoes, cucumber, feta cheese, hummus, french fries, tzatziki, red onion, lettuce, kalamata olives, olive oil, green peppers, red bell peppers

Sides: French fries, turmeric rice, Greek lemon potatoes, Greek style rice pilaf, hummus, potato chips, grilled zucchini, greek tomato soup, roasted brussel sprouts, sweet potatoes, Greek fries, fried feta, onion rings

Salads: Greek salad, orzo salad, bean salad, marouli salad, tabouleh, grilled zucchini salad, potato salad

Drinks: Beer, wine

Desserts: Baklava

Sides for Gyros

Moussaka Recipe

This Moussaka Recipe features delicious layers of flavorful ground lamb, fried eggplants, and a deliciously cheesy béchamel sauce. If you want a taste of Greece food or Cypriot food, this is a great recipe to try!

This 5-Minute appetizer is the BEST way to enjoy a quick taste of Greece! This feta cheese wrapped in phyllo dough, cooked in olive oil, and then drizzled with honey and sesame seeds will impress anyone you serve it to. Enjoy it with pita chips, tomatoes, or even by itself.

Spinach mixes with feta cheese, cream cheese, and cottage cheese and then is layered amongst crispy layers of phyllo dough for the most decadent Spinach Pie Recipe you’ve ever tasted. This dish is creamy, decadent, and oh so delicious!

Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.

Belgian Frites are soft on the inside, impossibly crispy on the outside, and so crunchy you can hear each bite from across the room. There’s a secret to making fries this delicious!

This Avocado Salad Recipe with Peanuts is absolutely delicious! The contrasting flavors ignite your tastebuds and keep your mouth craving more! Plus, those peanuts add a little crunch. Try this recipe on its own, with chips, or as a side for fish.

This Armenian dish with Vermicelli rice can be thrown together with ingredients that I almost guarantee are already in your pantry. Rice and pasta are browned in butter then covered in chicken stock and left to simmer for 15 minutes. A taste of Armenia has never been so easy!

This post will teach you How to Make Sweet Potatoes in the Instant Pot, one of the very best side dishes! These Sweet Potatoes are smooth and soft and the perfect hands-off recipe.

This Quinoa Salad with Sun Dried Tomatoes and Feta Cheese from Bolivia is a blend of pure deliciousness. This superfood makes an awesome base to a salad topped with a tangy lemon vinaigrette. It is healthy and perfect as either a side dish or a main course!

Potatoes are mixed with cut up onions, bacon, and herbs and then covered in a vinegar-based dressing. Serve this alongside sausage for a great German meal!

This Green Goddess Salad Recipe is light and fresh and chock full of healthy produce. The fresh olive oil and vinegar drizzled over the top forms a healthy dressing that goes so well with the crunchy pistachios.

This Instant Pot Easy Pasta Salad Recipe is delightful! It has so much built-in flavor from the rotini being cooked in Italian Dressing. The pasta salad is then stocked full of salami, feta cheese, tomatoes, and bell peppers. Did someone say picnic?!

Garlic parmesan baked potato wedges in a small plate with a side of ketchup sauce.

I’m so in love with this truly crispy garlic Parmesan baked potato wedges recipe (from Curry Trail). They are so delicious. Reminds me of the kind you get in KFC but only much better than KFC wedges.

Layers of crispy phyllo dough, a delightful, cinnamon-y filling, all coated in a honey syrup. This Pistachio Baklava is a great twist on a classic, with a blend of walnuts and pistachios for the filling.

Loukoumades are a delightful dessert from Cyprus and Greece. They are fried donuts coated in honey and sprinkled with cinnamon and walnuts.

Greek salad in a bowl topped with a feta vinaigrette.

Everyone loves a big fat Greek salad (from The Healthy Epicurean). This one is just like you get at a restaurant! It features crisp romaine lettuce with cucumbers, tomato, kalamata olives, green pepper, loads of feta cheese and the BEST feta dressing with olive oil and oregano.

Lemon basil rice garnished with lemon rounds.

This easy 30-minute Lemon Basil Rice (from Balance with Jess) is perfectly fresh, zesty, and delicious. With star ingredients like butter, fresh basil, lemon juice, and lemon zest, this refreshing side dish pairs well with anything and everything!

Bean Salad (from Glenda Embree) is a powerhouse of fiber, protein and nutrients. Plus, you can mix it up in 10 minutes or less! It’s great for potlucks and even makes a quick and tasty lunch. You can’t go wrong with this simple recipe.

Lemon dill hummus garnished with fresh dill, whole chickpeas and chips around the bowl.

Looking for a creative and delicious way to flavor your basic hummus? This Lemon Dill Hummus (from Balance with Jess) is the best answer! It’s ultra creamy and smooth with bright zesty lemon and fresh dill for a fun twist.

Roasted Tomato Hummus (from Chef Savvy) is the perfect appetizer or snack to make during the summer! It’s a great way to use up all of those juicy fresh garden tomatoes! Tomatoes and garlic are roasted until golden brown and soft then blended with a smooth creamy hummus. You will never want traditional hummus after making this roasted tomato hummus recipe!

Air fryer tomatoes served on a rectangular platter.

If you’re looking for an easy way to enjoy delicious summer tomatoes without turning on the oven, these air fryer tomatoes (from Two Cloves Kitchen) are for you. Dusted with salt, spices, and garlic, they are savory, slightly sweet, tangy, and maintain their juiciness.

Greek pita bread stacked up on top of one another.

This greek pita bread (from Rich and Delicious) is fluffy, soft, and delicious. After you will make these pitas, you will never want to buy store-bought pita bread.

Loaded Greek Fries (from Recipes From A Pantry) are crispy, salty, and cheesy and loaded with Mediterranean and Greek flavors. This unexpected twist on traditional cheese fries is made in the Air Fryer using less oil, so it’s healthier and just as tasty.

Garlic dipping sauce in a bowl with some sweet potato fries laying besides the bowl.

Make this super simple Garlic Dipping Sauce (from Always Use Butter) in just 5 minutes and have a delicious sauce to dip fries, veggies and bread in. Loaded with garlic flavor!

Halloumi is a hearty, squeaky cheese from Cyprus that is absolutely scrumptious when grilled up on the grill. All you need to make this recipe is just some halloumi from your local grocery store! Be prepared for a delicious and easy treat.

Greek style potato wedges in a small metal basket.

Greek Style potato wedges (from Chili to Choc) that are bursting with flavour of homemade Greek seasoning. They are baked in the oven till golden and crispy. And can be served as an appetizer or a side dish.

In this Greek orzo salad recipe (from Joy Food Sunshine), orzo pasta, tomatoes, chickpeas, veggies and fresh herbs are tossed in a delicious homemade dressing for healthy, flavorful side dish. Mediterranean orzo salad is a great dish for a pot luck or barbecue!

It’s hard to beat crispy cheese. This craveable dish is made from seared Halloumi (from Evergreen Kitchen), piled on top of juicy tomatoes and a fresh herb topping. A crowd pleaser. Serve this halloumi dish on its own, or with cooked grains or greens on the side.

Air Fryer Frozen Onion rings laying on parchment paper with a small bowl of dipping sauce.

These air fryer frozen onion rings (from The Littlest Crumb) make a quick and easy side dish or appetizer that is ready in under 10 minutes. Crispy and golden onion rings that taste like they were deep fried without the calories.

Melitzanosalata in a bowl with crackers laying around it.

Melitzanosalata (from Living Lou) is a Greek roasted eggplant dip. It’s simple, and loaded with flavour made by roasting eggplant and blending it with garlic, shallot, lemon juice, vinegar and parsley.

If you’re a sucker for salty snacks like I am, you’ve got to try this Spicy Pita Chips recipe (from Chef Savvy)! They’re incredibly easy to make and so much better than store-bought (cheaper, too!). All you need is four ingredients, and you’ll have crispy, crunchy snack in less than 15 minutes!

Does Sesame Oil Go Bad?

Sesame Oil is a popular ingredient in Asian cuisine! If you have an old bottle laying around you want to use, read on for tips and tricks on how to know if your sesame oil has gone bad.

Toasted sesame oil being poured into a small glass bowl.

Sesame oil is popular for cooking, especially in Asian cuisine. It has a delicious nutty flavor that makes a great addition to marinades, salad dressings, and more. Plain sesame oil is also a healthy alternative to many other types of oils.

If you’re unfamiliar with sesame oil and recently purchased your first bottle, you may be wondering how long it can be stored on your shelf. The shelf life of sesame oil depends on the quality of the oil, when it is opened, and where it is stored.

Sesame oil, like many other types of oils, is made up of unsaturated fats that are good for you but have an expiration date. Eventually, as the oil is exposed to oxygen, it will become rancid.

As the fat in oils oxidize, it slowly becomes rancid and will develop an unpleasant taste or smell. For an oil that is so rich in taste and smell like sesame oil, this is a real problem. This process, called the rancidification process, happens so slowly that you may not notice it if you use sesame oil on a daily basis. If you are unsure if your oil is rancid, continue reading for my best tips.

Where Does Sesame Oil Come From?

Sesame oil is made from sesame seeds. It’s popular in Chinese cooking because of the rich flavor it contributes to the recipe.

Sesame oil is popular for its Vitamin E and many health benefits including reducing heart disease, being anti-inflammatory and helping control blood sugar. Plain sesame oil is a good substitution for many cooking oils.

There are two types of sesame oil: Plain Sesame Oil and Toasted Sesame Oil.

Plain vs Toasted

Plain or untoasted sesame oil comes from raw sesame seeds and is often used as a replacement for vegetable oil or canola oil. It is a light color, like sesame seeds, and has a very subtle flavor and aroma. It’s great for sauteing your favorite vegetables.

Toasted sesame oil is often more popular as a finishing oil, in salad dressings, or in marinades because it brings a stronger, sesame flavor and nutty aroma to your dishes. It’s made from toasted sesame seeds. Because the seeds have already been roasted, it has a much lower smoke point.

How Long Does Sesame Oil Last?

There’s no set date that sesame oil is good for. It depends on how it was processed and how it has been stored since that processing. Most sesame oil you get from the grocery store has already been sitting for months or possibly years.

The amount of time it is good for also depends on whether you are using toasted or plain sesame oil. Plain sesame seed oil may keep a little longer than toasted because the flavor of toasted sesame oil is so much more important for its use.

If you’re opening a fresh bottle of sesame oil for the first time, it’s a good idea to use it within a year of purchasing. A bottle of opened plain sesame oil can be saved for up to a year in the fridge while an opened bottle of toasted sesame oil should be used within six to nine months. A good quality sesame oil, kept in the pantry or a cupboard, should be used within six months.

High-quality sesame oil is worth searching for. Good producers will try to move inventory quickly so you’re always getting the freshest oil. It’s also good to search for a small bottle. Sesame oil goes bad as it is exposed to air so a smaller bottle means less air and quicker use before it goes bad.

How Can You Tell If It’s Bad?

Sesame oil won’t typically grow mold but it will lose quality over time. Use these tips to tell if your Sesame Oil has gone bad:

Expiration Date

The expiration date printed on the bottle is always a good place to start, but the oxidation process can vary so much for oil depending on when it was opened and where it was stored.

If it still smells and tastes fine, it may be ok to use for a month or two past the expiration date. Use your best judgment. If the oil is more than two years old, it is no longer good to use. Most sesame oil is only good for a year.

Looks

If you notice changes in the color of the oil or the texture, be wary. Your sesame oil has likely gone bad. Light sesame oil will turn darker as it goes bad. Plain white sesame oil should be a very light color, rather than the dark gold or amber of old sesame oil.

If you store your oil in a cold place like the refrigerator, it may become thicker when it’s cold. It should be fine as it warms up.

It’s also a bad sign if the exterior of your bottle is sticky. Sticky residue may mean the liquid has gone rancid.

Mold or chunks of anything in the bottle are not usual, but are obvious signs that your oil should be discarded.

Smell

Plain sesame oil has a very subtle, nutty smell, if any smell at all. Toasted sesame oil will be much more fragrant and smell like rich, toasted sesame seeds.

You’ll know your sesame oil has turned if it has an unpleasant odor like paint thinner or nail polish remover. Even slightly rancid oil smells from toasted sesame oil can ruin a dish, so the oil should not be used. If it has a harsh smell it will taste unpleasant as well.

Taste

If the smell is not a giveaway, you can taste just a drop of sesame oil to see if it has gone bad. If it tastes acidic or sour, or has a bitter taste, it’s no good. Plain sesame oil should have little to no flavor while toasted sesame oil should have a pleasant, toasty taste.

Best Way to Store for a Long Shelf Life

Proper storage of your oil will have a great impact on its shelf life.

Keep your sesame oil in a cool, dark place like a kitchen cabinet or pantry away from any heat source, fluctuating temperatures or direct sunlight.
Keep the lid tightly sealed to keep air out. The shelf life of opened sesame oil is accelerated as it is exposed to the air.
You can store an opened sesame oil bottle in the refrigerator to extend its shelf life. It will become thicker in the fridge and will pour more slowly but it will return to normal at room temperature.
Never mix a new bottle of sesame oil with older oil. The old oil will quickly break down the newer oil.
Use the oil quickly. If you’re going to spend the money on good quality sesame oil, you should make a plan to make your favorite recipes quickly for the best flavor possible.

FAQs

Is it Safe to Use Rancid Oils?

The oxidation of oil is a very gradual process and you may end up eating rancid oil without even noticing it. Small amounts of rancid oil probably won’t harm you, but over time it can have very dangerous health effects.

According to Healthline the oxidation process can contribute to a larger number of free radicals that may cause cell damage and even cause cancer. It’s best to be safe and throw away rancid oil as soon as you notice it.

If you’re using toasted sesame oil, you’ll probably notice the rancid taste sooner. Toasted sesame oil is usually used as a finishing oil and the best fresh, toasty taste matters.

Does Sesame Oil Need to be Refrigerated?

An opened bottle of sesame oil does not require refrigeration but it may help it to last a little longer. It’s especially a good idea to refrigerate toasted sesame oil to retain its rich flavor for longer.

An unopened bottle is probably fine to store in the pantry.

Is it OK to Use Rancid Oil for Hair or Skin Treatments?

It’s not a good idea to use rancid oil for any purpose. The rancid smell means it is developing bacteria that can be harmful. It’s also not a good smell!

Is Sesame Oil Healthier than Olive Oil?

Sesame oil and olive oil are both unsaturated fats, which are considered healthy fats. Olive oil may be considered healthier than sesame oil because it contains higher amounts of vitamins E and K and also has antioxidants.

If you are considering replacing sesame oil in your recipe with olive oil, consider the purpose. If you are simply choosing an oil for cooking, olive oil or plain sesame seed oil can both be useful. If the oil is meant to add flavor to the dish, toasted sesame oil cannot be replaced.

More FAQ’s About Cooking

Does Dry Pasta Go Bad?

Best Cheese For French Onion Soup

Can You Put Foil in the Oven

Does Dry Pasta Go Bad?

Dry pasta is a staple food for a reason. It’s easy to grab a box of pasta from the grocery store and it can sit in your pantry or cupboard for a long time – even years!

If you’ve acquired a few extra bags of dry pasta recently but you don’t have any plans to cook it up right away, you may be asking yourself–does dry pasta go bad? The short answer is yes… eventually.

Read on for the best tips to preserve your pasta–or learn when it’s time to say goodbye!

Dry Pasta Vs Fresh Pasta

Before we jump into expiration dates, it’s important to note there are two schools of pasta that you can purchase at the grocery store–fresh pasta and dry pasta.

What is Fresh Pasta?

homemade pasta maker with homemade pasta

Fresh pasta is often made with eggs and flour and spread into very thin sheets before being cut into shapes and packaged. Fresh pasta also includes any noodles you make by hand at home.

This type of pasta is still slightly moist when it is packaged, and the fresh ingredients make it susceptible to bacteria. In fact, it should really be used within two days of purchasing.

The good news is, you should have no problem using fresh pasta right away. It cooks up in just a few minutes and easily soaks up whatever sauce it is placed in. It’s perfect for a super quick weeknight meal. You can pour your sauce of choice on top and be ready to go in no time!

As with most fresh ingredients, it will have more flavor than dried pasta and the texture is different as well.

If you did purchase fresh pasta and don’t have plans to cook it, you can store it in the freezer for up to two months. You can leave it in whatever packaging it came in or wrap it in a double layer of aluminum foil to protect it from freezer burn.

What is Dry Pasta?

Dry pasta, on the other hand, is usually made by dough being pushed through molds to achieve the shapes you’re familiar with like spaghetti or fettuccine. It’s then dried out for packaging. It’s popular around the world because of its long shelf life.

The drying process creates an environment where bacteria cannot grow, so pasta is able to sit on a shelf for months or even up to a year without going bad.

Dry pasta is good for dishes like soups or casseroles where it has the chance to cook slowly and soak up flavor from the sauce. Of course it can also be used for quick meals too as it only takes about 15 minutes to be cooked al dente.

How Long Does Dry Pasta Last?

Expired stamp. — A red inked rubber stamp, with a grungy texture to simulate the effect of ink on paper. AI10 EPS is saved in a CMYK color space for optimal printing.

Dry pasta can last for up to a year from the time you purchase it if stored properly and even up to two years in its original packaging.

Dry, packaged pasta comes with a best by date listed on the package. While this date is important and should not be ignored, it is good to know the best by date is the manufacturer’s best guess for how long the pasta will retain its quality–not its safety. If you are hoping to use the pasta a few days after the date listed on the package, it is probably safe to do so.

Dry pasta won’t usually go “bad” in the way that fresh produce or meat does, but the biggest problem to worry about is it losing flavor the longer it sits.

How Can You Tell If Your Pasta is Bad?

With fresh or cooked pasta, you’ll know just by looking at it or smelling it if it has gone bad. Any discoloring, mold growth or bad smells are signs of spoilage. It should not be kept longer than a few days.

Dry pasta may be a bit trickier but here are a few ways to tell if it should not be used:

Look at It

Obviously, if there’s any mold growing on your pasta or if it feels slimy–throw it away. This may happen if moisture has gotten to the noodles and has had a chance to sit. It shouldn’t happen if your pasta is kept in an airtight container.

You may also be concerned about your pasta if there is a noticeable color difference compared to dry pasta you just purchased. Any white spots are signs of mold. To be safe, throw it away.

The best way to tell if pasta has gone bad by looking at it is to see if it is cracked or brittle. Old pasta may start to crack and crumble, and then it’s no good.

You should also throw away dried pasta if there are any signs of pantry bugs in or on the packaging. Pests are the biggest threat to your dried pasta which is why storing it in an airtight plastic or glass container is a good idea.

Smell It

If pasta smells rancid, it will taste rancid too. Don’t risk it.

Check the Expiration Date

Pasta, like all other food products, has a best by date listed on the packaging. This is not necessarily the date the food is no longer edible–but it’s the manufacturer’s best guess for when the pasta’s quality will begin to deteriorate.

If your pasta is past the best by date, it may still be safe to eat, but it may not taste its best. Do a thorough check before proceeding.

Cook Some

If you can’t locate an expiration date and don’t trust your sense of smell, try cooking a small amount of pasta. Pasta is easy to cook in boiling water for about 10 minutes and you’ll know during the cooking process if it looks right or not. If it’s not cooking up normally, it’s not worth eating.

The Best Way to Store Pasta for a Longer Shelf Life

Storing Dry Pasta

Pasta stored in an airtight glass container.

Dry pasta should be stored in a dry, dark place at room temperature, away from any moisture, heat or direct sunlight. A dry area like a pantry or cupboard is best.

Be sure and place your pasta in an airtight container to protect it from any pantry pests that may be attracted to the wheat. There are many plastic storage containers you can purchase or glass mason jars work well.

It is not necessary to store dried pasta in the fridge or freezer. It won’t extend the pasta’s shelf life and may actually be harmful. The cool temperatures may increase the moisture in the air and contaminate your dried pasta.

Storing Fresh Pasta

Fresh or homemade pasta should be stored in the refrigerator and should be eaten within two days. You can extend its shelf life by putting it in a freezer-safe container or a double layer of aluminum foil in the freezer for up to two months. Be sure and check for any signs of freezer burn before enjoying.

Cooked leftover pasta can be kept in your refrigerator for up to five days in an airtight container or two months in the freezer. If you are saving noodles without any sauce it’s a good idea to add some olive oil to the container to keep your noodles from clumping or sticking together.

If you have already added sauce to your pasta leftovers, you do not need to add any oil, but you may want to add a small splash of water before reheating as the noodles will soak up moisture from the sauce.

FAQs

Can I Get Sick From Eating Expired Pasta?

Yes, you can get sick from eating expired pasta. If it’s cooked or fresh pasta that you’re eating, you may be exposed to a foodborne pathogen like E. coli or salmonella. This can cause food poisoning, diarrhea or vomiting.

Foodborne illness is also a possibility if you consume expired dry pasta, but it’s not likely because of the zero moisture content. If your dry pasta is expired, you will most likely just miss out on flavor and texture.

Is it Safe to Eat Dry Pasta Uncooked?

Eating dry pasta without cooking it will likely not make you sick, because bacteria will likely not survive in the dry noodles. However, it may be difficult for your body to digest, and this can cause some serious discomfort.

It’s also difficult for your teeth to chew dry noodles and may damage the enamel on your teeth. Some pieces of dried noodles may be sharp and damage your digestive tract as you swallow. In general, it’s not a good idea.

Eating fresh, uncooked pasta is not recommended as it may contain raw eggs which can breed bacteria like E. coli and salmonella.

Interesting Facts About Pasta

Many different countries around the world have their own version of pasta. Pasta was thought of as an Italian staple but it was actually first produced in China or Greece.
There are more than 600 different types of pasta produced all over the world.
Spaghetti noodles are the most popular noodle in America.
Most dried pastas are made with only semolina flour and water.

If you’re looking for ways to use the dry pasta in your pantry, check out some of my favorite pasta recipes:

Lemon Ricotta Pasta

This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.

This pasta bake is perfect for using up all of the fresh summer vegetables in your garden or at the farmer’s market, including basil pesto, zucchini, and asparagus. Add some pasta, cheese, and shrimp and you have a complete and delicious meal!

Pizza + Pasta = The Ultimate Dinner Heaven! This Pizza Pasta Bake can be made in your Instant Pot and will be ready to enjoy in under 15 minutes!

If you want a 20 minute meal complete with pasta, shrimp, and a delicious (slightly spicy) sauce, this is the recipe for you! Bang Bang Shrimp is a popular appetizer at a classic chain restaurant. This meal takes the best flavors of that dish, but brings it up a notch by adding pasta and cooking it quickly in the Instant Pot.

This Instant Pot Pesto Pasta is a quick and easy way to cook your noodles and add even more flavor to your dinner! The pesto cooks with cream to make a Creamy Pesto Pasta that is delightful! Keep reading for instructions on how to make it.

A classic Roman dish, Bucatani Cacio e Pepe is a cheesy pasta covered in creamy sauce that you’ll want to make again and again!

This Vegemite pasta is a must try! Pasta water and Vegemite combine to make a thin pasta sauce, which then coats a dish of delicious pasta, peas, mushrooms and grilled chicken!

Pinterest image for does dry pasta go bad?

More FAQ’s About Cooking

Does Sesame Oil Go Bad?

Can Foil Go in the Oven

Best Cheese for French Onion Soup

What to Serve with Peking Duck – 20 Delicious Ideas!

Peking Duck is a traditional Chinese dish with tender meat and crispy skin. Here are 20 of the best side dishes to serve with Peking Duck and make it a restaurant-worthy feast!

Peking Duck is a delicacy in Chinese cuisine and for obvious reasons. Not only does the tender meat have a decadent flavor but the dish’s signature perfect, crispy skin takes great skill and a long time to achieve. It’s not a meal that most Chinese people make at home.

Many Chinese food restaurants in America that serve this dish require reservations as only so many ducks can be cooked in a day. That means it’s a wonderful challenge to try to replicate your own at home! The good news is you can enjoy the amazing flavor of authentic Peking Duck from home and the cooking process is not as hard as it seems.

Peking Duck is the perfect main dish for a Chinese feast, and what really makes it special are the Peking Duck side dishes. Keep reading to see my perfect side dish suggestions to go with this culinary masterpiece.

How is Peking Duck Made?

A plate of sliced peking duck and served with white rice.

After the insides of the duck are cleaned out, the skin is separated from the meat with a pump of air.

The whole duck is dipped in boiling water to shrink the skin and the marinade is slowly applied with a pastry brush. The duck is then dried out for hours or even overnight.

The next day, the duck is hung to roast in a woodfire oven, allowing the fat to drip off and the marinade to sink into the tender meat. It’s a popular dish for a special occasion like Chinese New Year celebrations.

What are Traditional Peking Duck Side Dishes?

Traditional Peking Duck is served with thin pancakes (Chun Bing) also called Mandarin Pancakes, sweet bean sauce (Tian Mian Jiang) or hoisin sauce, julienned cucumber and scallions.

If you were to order a Peking Duck meal at a restaurant, it would likely come with each of these items.

The best way to eat it is to place the pancake in the center of your plate. Spread the middle with the sweet bean sauce. Add the delicious duck on top of the sauce and then add a few cucumbers and scallions on top of the duck. Roll the bottom of the pancake up over the duck and then roll it like a small burrito. Pick it up with your chopsticks and enjoy.

FAQs

Chopsticks holding up a slice of peking duck over the plate with white rice served on the side.

What Does Peking Duck Taste Like?

You might assume duck meat would taste similar to chicken or turkey, but the delicious taste is actually more like steak or red meat. Classic Peking Duck is cooked medium-rare in a way that retains moisture and flavor, and the crisp skin with plum duck sauce provides the perfect balance of sweetness and crunch to each bite.

When served traditionally with Mandarin pancakes, bean sauce, cucumbers and green onions, it’s a perfect mix of savory flavor with refreshing vegetables.

What Type of Duck is Used for Peking Duck?

Peking Duck is usually made with a white duck called a Pekin Duck or Long Island Duck. This descendant of the Mallard is the most popular breed raised in America for meat. If you’re buying duck in your local grocery store and are worried about the kind of duck, it is most likely a Pekin duck.

Though you might assume the name of the dish Peking Duck came from Pekin Duck, that is purely coincidence. The dish was actually named after China’s capital town, Beijing, formerly known as Peking.

Is Duck Healthier than Chicken?

Chicken is a staple in most American households, but duck is actually lower in cholesterol and sodium and may be higher in some vitamins.

Whether or not duck is truly healthier than chicken will depend on how it is prepared. The skin of the duck is much thicker and fattier than chicken skin, which is part of what makes Peking Duck such a delicacy.

Is Duck Safe to Consume Pink?

Duck meat has a dark pink color and is often cooked medium-rare like red meat. To be safe for consumption, duck must reach an internal temperature of 165 degree fahrenheit. If you’re making this dish at home I recommend using a meat thermometer.

Can you Save the Duck Fat?

Duck fat is used to add extra flavor to a variety of recipes. After roasting your duck, you can save the leftover liquid in the pan and refrigerate it to separate the fat from the liquid. The leftover white fat at the top can be used to make potatoes or any kind of fried vegetables.

Don’t Forget the Bones!

It’s common once you have eaten your Peking Duck to save the remaining bones and create a soup with it the next day. Many restaurants expect guests to ask for the bones.

Boil the bones (and any meat left on them) with some water or chicken stock, ginger, and onions for one to two hours. Pour the stock into a separate pot, straining out any bones or chunks, add some Napa cabbage and cook until the cabbage is limp.

Some recipes call for adding a splash of milk along with some salt and pepper.

Favorite Peking Duck Recipes

My Peking Duck recipe turned out much better than I imagined and was surprisingly easy to put together.
If you want to try a spicy rendition of this dish try this recipe from Kitchen Sanctuary.
If you’re still intimidated by the thought of roasting an entire duck, try this recipe for duck breast in the air fryer from The Top Meal
This Peking Chicken from Simply Stacie is super easy to put together in the crock pot and while it’s not duck, it has great flavor!

Expert tips

Restaurant-quality Peking Duck is cooked hanging in an oven, but most kitchen ovens are not big enough to hang a duck inside. Instead, you can place your duck on a rack or place it inside a roasting pan to allow the heat to travel all around it. Rotate it every 30 minutes during the cooking process to ensure an even cook.
Separating the duck skin from the meat gives the fat somewhere to drain to and allows you to achieve the crispy skin this dish is known for. Don’t be intimidated by this step! You can use your hand to gently pull the skin away or slide the end of a bike pump into a cavity and pump some air through the skin.
Once the fat is cooked away, your duck will be much smaller than it starts out. Take this into consideration when you’re purchasing your duck.
Making a few pricks in your duck will give the fat a path to run out. You want as much fat as possible to drip out of the duck while cooking.

What to Serve with Peking Duck

Vegetables: bean sprouts, julienned cantaloupe, garlic, pickled radish

Wraps: Lotus leaf buns (mantou), spring roll

Fruits: cherries, apricots, apples, oranges

Sides: white rice, green beans, garlic tofu, stir-fried noodles, mashed potatoes, cucumber salad, green salad, stir-fry vegetables, glazed carrots, roasted brussels sprouts, arugula salad, french fries, sweet potato mash, potato wedges, au gratin potatoes

Recipes to Serve with Peking Duck

Chun Bing

Thin, soft and pliable, Peking duck pancakes (from Red House Spice) can be easily made from scratch. They’re perfect wraps for any fillings of your choice.

Sweet bean sauce (tián miàn jiàng, 甜面酱) (from The Woks of Life) is a thick, dark brown condiment and seasoning made from wheat flour, sugar, salt, and sometimes fermented soybeans. As the name suggests, the sauce is sweet, though it’s also salty and adds umami to dishes.

This delicate cucumber scallion salad (from Foodie with Family) is about as simple as it gets; julienned seedless cucumbers and scallions are tossed with a simple dressing of rice vinegar, oil, and sesame seeds. It pairs beautifully with fish and delicate proteins.

How to make Korean style radish pickles (from My Korean Kitchen) using pink radish. It’s simple, easy and moreish!

Lotus leaf buns on a cutting board and in a bowl.

Okay by now, maybe you’re tired of me talking about steamed buns. Buns, buns, buns. But before you avert your eyes, I will say that I’ve used the dough recipe for these Steamed Lotus Leaf Buns (from The Woks of Life) so many times that I just know it works. These homemade steamed buns are super fluffy and slightly chewy—just the way they should be—and they’re meant to be filled!

Mung bean sprouts (from The Spruce Eats) are one of the most popular vegetables in Chinese and Taiwanese cuisine. These crunchy vegetables are simply the sprout of mung beans, a legume that’s widely used in both savory and sweet preparations. As a stir-fry ingredient, they are very versatile and can be combined with other vegetables and all sorts of proteins, from beef to tofu, shrimp, or chicken. These plump, silver-white strands are also visually appealing, and their crunch is irresistible.

Chinese spring rolls in a basket sitting on parchment paper.

Traditional Chinese Spring Rolls (from China Sichuan Food) with shredded pork and vegetables, named as “three shreds spring rolls – 三丝春卷”.

This post is all about how to cook White Rice in the Instant Pot (or any other electric pressure cooker). You can use this simple trick to decrease the time it takes to make dinner or meal prep for the future. You’re going to love it!

It is SO easy to cook Brown Rice in your Instant Pot! Goodbye 40 minute long cook times! This recipe will provide a fast, simple, and perfect-every-time recipe to make your weeknight dinners that much easier.

Garlic tofu in a small bowl and sprinkled with sesame seeds.

Crispy Soy Garlic Tofu (from Christie At Home). Crispy tofu pan fried in a garlicky, savoury umami based sauce. This tofu dish is so good it may convert the people in your life to enjoy it!

Korean Cucumber Salad is a sweet and spicy side dish that’s perfect for a BBQ alongside other Korean dishes. If you’re looking for something fresh to add to the table, give this easy salad a try!

These Asian-Style Honey Glazed Carrots (from The Busy Baker) are the perfect sweet and savoury side dish pan fried to perfection with a sticky honey soy glaze, garlic and ginger.

This easy cold cucumber salad recipe (from Greedy Girl Gourmet) is spicy & delicious but only requires 4-ingredients and 10 minutes to make. A perfect summer recipe, it’s not only super refreshing, you don’t have to slave in a hot kitchen to make it!

Vietnamese garlic noodles in a bowl with chopsticks on the side.

Vietnamese Garlic Noodles (from Balance with Jess), or Mì Xào Tỏi, are the ultimate side dish! Plump chewy noodles are coated in a buttery, garlicky, umami-rich sauce that enhances any dish it’s paired with. It’s a crowd favorite for a reason!

This Instant Pot Chicken Fried Rice is amazing! It tastes just like takeout fried rice and is simpler than even picking up the phone to order Chinese. And it cooks in 4 minutes!

Chinese style green beans served on a plate.

These Chinese style, dry fried garlic green beans (from Drive Me Hungry) are blistered until perfectly wrinkled & sautéed with lots of garlic. Inspired by Din Tai Fung green beans. The perfect Asian side dish!

Spicy szechuan noodles being picked up by a pair of chopsticks.

These spicy Szechuan noodles with garlic chili oil (from Drive Me Hungry) are ready in only 10 minutes! Wide noodles are tossed in a spicy, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers, soy sauce, and fresh herbs.

Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe (from The Forked Spoon) is guaranteed to be your new favorite side dish. Ready in just 10 minutes, enjoy this easy vegetarian side dish with chicken, beef, or fish.

This recipe for Instant Pot Ramen (from Recipes From A Pantry) is super easy, healthy, and full of great umami flavor! With just a few simple ingredients, you can enjoy delicious Ramen noodles whenever the craving strikes.

Two green vegetables, plus one fresh herb, plus unconventional Earl Grey tea salad dressing, equals what? Our Raw Courgette Ribbon Salad (from Somebody Feed Seb) is both delicious and nutritious! Highly versatile, this 10-minute salad can be served as a side dish at your next BBQ party or make a perfect companion to your fish dishes!

Collage of foods shown that will pair well with peking duck.

Best Cheese for French Onion Soup

French Onion Soup is a warm bowl of comfort food made by serving caramelized onions in beef stock. The right cheese on top is what truly makes this soup irresistible. Keep reading for suggestions of the best cheese for French Onion Soup.

Spoon dipping into a bowl of french onion soup with melted cheese over a slice of bread.

French Onion Soup is an ancient soup made with caramelized onions and beef broth and topped with a slice of French bread and melted cheese. It’s a popular dish in many French restaurants and my recipe makes it quick and easy to put together.

What makes this soup truly unique and delicious is the mouthwatering, melty cheese on top of the soup. A heaping spoonful of that cheese with the oniony broth is melt-in-your-mouth perfection.

You probably have an image of what that broiled cheese looks like at the top of your bowl, but if you’ve been hunting for the perfect cheese to use for the best flavor, here are a few tips to help achieve the perfect meal!

Recipe Origins

French onion soup in a soup crock with melted cheese over the crusty bread.

It’s tough to pinpoint the exact origin of French Onion Soup. The truth is, onions are a common staple in soups around the world and a version of this soup was probably enjoyed by even the ancient Romans.

As far as classic French onion soup, King Louis XV is usually given credit for bringing it into popularity.

One theory is that it was first made by King Louis XV in the 18th century as a late night snack after a day of hunting. Allegedly, he went to his cupboards for something to eat and all he could find was onions, butter and champagne. He threw it all together and this delicious soup was born!

Another legend credits Nicolas Appert with making the dish for the Duke of Lorraine, Stanislas Leszczynski, the father of Queen Marie (the wife of Louis XV). After just a few bites of the soup, the Duke rushed to the kitchen to learn how to make it for the rest of his family.

Though the onions brought tears to his eyes, he insisted on learning how to make the dish so he could share it with his daughter and her court. Appert actually published a recipe for the onion soup in 1831 and gave credit to the royal family.

The truth is this simple soup of onions made in beef broth has been around for much longer, possibly dating back to the 14th century. In France it was often served in the marketplace, often with bits of other vegetables added in as well. It was a popular dish but it was usually eaten by the poor.

French Onion Soup really became a standout dish around the 1860’s when the thick slice of crusty bread and gooey cheese was added on top. This decadent addition is what has made the soup so popular around the world.

In France, the soup is considered a hangover cure because the onions successfully cover up the smell of alcohol. It is often served at weddings, late at night after guests have been drinking for some time.

The Best Cheese to Use (And Why)

Slices of gruyere cheese that is used in french onion soup.

Over the years you may have had French onion soup in the US made with swiss, mozzarella, parmesan cheese or even provolone, but a great French onion soup is made with Gruyère cheese.

Gruyère is a type of swiss cheese. It is a semi-hard cheese that has a slightly nutty, salty flavor and a creamy texture. Just like common swiss cheese, it is slow melting. Unlike the swiss cheese you find in most stores, it has very few holes.

Gruyère is produced in southern Switzerland. It is created in a large round wheel and has a creamy brown rind on the exterior. The interior is a very pale creamy white. Most Gruyère has been aged for three to six months.

Gruyère is the perfect kind of cheese for French onion soup because it grates well, melts well, and adds a creamy flavor to the soup–without overpowering the taste of the onions.

You can usually find Gruyère in the deli of your local supermarket, alongside the specialty cheeses.

Alternatives to Gruyère

Comte cheese is an alternative to use in french onion soup.

While there’s really no true replacement for the nutty flavor and richness of Gruyère you might try these cheeses:

Comtè: This semi-firm French cheese is very similar to Gruyère and is often used in French onion soup recipes.
Swiss: Gruyère is a type of Swiss cheese so it makes sense that it can be used as a substitute. In general, many Swiss cheeses you’ll find at the store are more processed than Gruyère and will lack the rich depth of flavor
Provolone: Provolone is a mild cheese that makes a decent replacement
Fontina: Fontina is another white cheese that melts well
Mozzarella: Mozzarella cheese melts much quicker than Gruyère and may be greasier when it melts.
Monterey Jack: Melts well but the flavor may be too overpowering
Gouda, Jarlsberg, Raelette or Beaufort also make good substitutions

Other ingredients for a perfect French Onion Soup

Ingredients shown that are used to prepare french onion soup.

Onions: You can use any kind of onions but the most popular are sweet onions. Yellow onions and even red onions can be used.
Wine: I like to use white wine but red wine is also popular.
Beef broth: I also like to include worcestershire sauce and many recipes call for a dash of balsamic vinegar. Some recipes also call for chicken broth to add more depth to the savory broth.
Baguette or croutons: I like to use a baguette that has sat out overnight and is just a tad stale. Many other recipes call for croutons! Crispy baguette slices will hold their shape and stay at the top of your soup bowl.
Butter: Cooking your onions over medium heat in unsalted butter is what really brings out that caramelized flavor and the perfect golden-brown color. You might be tempted to use some olive oil instead, but this soup is not the same without the rich flavor of butter.
Herbs and Spices: Thyme, garlic, black pepper

How to Keep Your Cheese From Sinking

Cheese grater with a fine and thick setting.

There is a key to keeping the golden brown, bubbly, melted cheese at the top of your French onion soup and off of the bottom of the pan: Grate it on the finest setting and make sure it is sitting on a nice thick slice of bread.

If your bread is too thin or too soft it may fold into your soup under the weight of the cheese.

If your cheese is still starting to melt into your soup, your soup may also be too thin. Try using more onions next time or less broth to thicken it up.

Should you Broil the Cheese Before or After Adding to the Soup?

Most classic French onion soup recipes tell you to add the bread to the soup, then the cheese, then broil. If you don’t have soup crocks that are safe for broiling, you can instead place the cheese on top of the bread and let that broil in the oven–then add each slice to your soup.

Either way is fine and depends on how you like the texture of the bread and cheese. If you are worried about your bread sinking, it may be a good idea to melt the cheese on the bread first. If you prefer to let your bread soak up more of the rich broth, then add your bread directly to the soup and broil them together.

Other Uses for Gruyère

If you’re not used to using Gruyère, you may not know what to do with the leftovers. The good news is once you’ve loaded your soup up with a heaping pile of grated Gruyère, there are several recipes that you can use this flavorful cheese for.

Gruyère is popular in fondue or cordon bleu recipes. It is an excellent addition to homemade macaroni and cheese. It adds great creaminess and melts so beautifully. It’s also a key ingredient for Cheese Spaetzle from Germany or this Instant Pot French Onion Chicken.

The cheese is also delicious on pizza and can pair well with white or red sauce.

Gruyère is delicious atop spaghetti or mashed potatoes or baked into a quiche (like this Ham and Cheese quiche).

More FAQ’s About Cooking

Does Sesame Oil Go Bad

Does Dry Pasta Go Bad

Can You Put Foil in the Oven

Aluminum is a must-have kitchen essential. Any home cook will revel in the convenience of putting a layer of aluminum foil down on a baking sheet before putting it in the oven and then discarding it when the meal is done. It makes cleanup so easy and saves so much time!

Unraveling roll of aluminum foil. — Kitchen Baking Foil ( Isolated on White )Includes clipping pathPlease see some similar images from my portfolio :

However, there are a few things you should know about how to use aluminum foil correctly. Read on for the best tips and tricks for using aluminum foil when cooking, and the answer to the question “Can You Put Foil in the Oven?”

What is Aluminum Foil Made Of?

Aluminum foil is made up of mostly aluminum with some iron and silicon added to make it more durable. It’s not to be confused with tin foil which was popular before the 20th century for packaging products but is made from tin rather than aluminum.
Aluminum can be found naturally in food, the air, water and medications. It’s not a nutrient, but it is safe to consume in small doses and is sometimes added to foods and medications as a preservative or coloring agent.
Cooking with aluminum foil may cause more aluminum to pass on to your food. The temperature you cook at, the acidity of the foods you’re cooking and certain ingredients like salts and spices may increase the amount of aluminum that passes on to your food.
Your body generally only absorbs a small amount of the aluminum you consume.
The long-term effects of consuming aluminum are unknown but it does appear to be safe, even when used for cooking.
Aluminum foil can withstand temperatures up to 1200 degrees Fahrenheit and the typical household oven only reaches somewhere between 500 and 600 degrees. Aluminum foil will not catch on fire inside the oven and is safe for cooking even at high temperatures.

Proper Use of Aluminum Foil in the Oven

Cover Your Food

Baking dish with aluminum foil pulled back to reveal the baked meal.

One of the most common ways aluminum foil can be used in cooking is to completely cover your food, like in the case of baked potatoes and meats. Wrapping the food in the foil will help lock in moisture and lock in any marinade you use as well.

Be sure to wrap your meat or vegetables with the dull side of the foil touching the food.

If you decide to wrap your food in foil I would still recommend placing it in a dish before putting it in the oven. Aluminum foil tears easily and if you’re not careful you could end up with a messy spill inside your oven.

Cover Baking Dish or Pan

Aluminum can also be used as a loose lid over your baking dish or pan. This is a great way to help keep in moisture, but also protect the top of your recipe from burning while the rest of the dish is still cooking. This is a great option for dishes with cheese on top, which, without a cover, may burn before the middle of the dish is fully cooked.

Covering a dish tightly with foil can allow your dish to steam while it cooks. This is an important trick for some recipes.

Line your Baking Dish or Pan

Aluminum foil lining a baking dish with a meal baked inside.

Aluminum is perfectly safe for lining a baking dish or cookie sheet, and it makes the cleanup afterwards so much easier! It is especially helpful to use aluminum foil for baked goods like brownies (or these matcha brownies!) because you can easily remove it from the pan after cooking.

Use as A Makeshift Baking Sheet

In a pinch you can place a sheet of aluminum foil directly onto the rack of your oven and place meat or vegetables on top to cook. Be sure to turn up the edges of the foil to catch any juices. Again, it is important to be aware that aluminum foil can tear, and if you’re not careful you may end up with a mess inside your oven.

Aluminum is also used to make aluminum foil pans that you may see at the store and these are also safe for cooking in.

Incorrect Ways to Use Aluminum Foil

As a Drip Pan at the Bottom of Your Oven

Aluminum foil covering the bottom of an oven.

In the past it has been a common practice to line your oven surface with aluminum foil for easy cleanup. The foil is meant to catch any drips that may fall down. While this makes cleaning the oven bottom much easier, it can actually harm your oven.

While aluminum foil is heat resistant, it can still melt in high heat and get stuck to porcelain or enamel surfaces like the inside of your oven. This can cause damage that’s difficult, if not impossible, to undo.

It also reflects heat and can actually increase the heat in the oven, causing food to burn more quickly. This also makes the interior of your oven more susceptible to scratches and can damage the heating elements.

Aluminum foil at the bottom of your oven may also block vents that are important for air flow inside your oven. This causes uneven heating and uneven cooking. This too can damage the oven’s heating elements.

As a Cover Over Oven Racks

Some people like to place a piece of foil on the bottom oven rack to catch any drips from food cooking above. The idea is similar to placing foil directly at the bottom of the oven for convenience of cleaning up.

Unfortunately this too is a bad idea as the foil can disrupt the flow of heat in the oven and lead to less than desirable cooking results.

Covering Acidic Foods

Aluminum and acidic foods do not mix well. You should not use aluminum foil to cover anything too acidic like tomatoes, tomato sauce, oranges, cherries, lemons or vinegar. The acid in these foods causes a chemical reaction with the aluminum when heated and may leave a metallic taste in your dish.

In addition to a poor taste, the acid and aluminum may cause more aluminum to end up in your dish and as a result, in your body. As mentioned earlier, aluminum is already found in the body naturally, but large doses of aluminum can cause problems.

If you want to use foil as a cover while baking a dish with acidic ingredients, it’s a good idea to place a layer of parchment paper between your food and the foil to prevent the aluminum from reaching your food.

In general if you’re baking something that’s acidic like tomatoes or tomato sauce, it’s best to cook it in a glass or ceramic pan.

FAQs About Aluminum Foil

Which Side of the Aluminum Foil Should I Use?

The manufacturing process of aluminum foil causes one side to be dull and one side to be shiny. This is because during manufacturing, a very thin layer of plastic is applied to the aluminum foil to prevent tearing and sticking.

While it doesn’t really matter which side you use (as either side will not change the cooking process), generally it’s best for the dull side to be the side touching your food. The coating on this side protects your food from aluminum transfer as well.

If you want to promote browning, like when roasting vegetables, try keeping the shiny side up.

What is the Non-Stick Side of Aluminum Foil?

If you are using non-stick aluminum foil, the dull side is the non-stick side.

What are Some Alternatives to Aluminum Foil?

The best alternative to use for aluminum foil depends on what you are using it for. If your goal is to keep your oven clean, try placing your baking dish inside a larger baking dish during cooking. The second dish will catch any drips from your recipe and your oven will have the air flow it needs to perform its best. You should never place anything on the bottom of your oven.

You could also place a silicone mat or baking tray on the lower rack of your oven, rather than a sheet of foil. Just make sure there are at least three inches of space between the mat and the walls of your oven to allow the heat to flow freely.

Silicone oven liners should be used with caution. Never place a silicone oven liner at the bottom of your oven. They should not be used in gas ovens.

If you are looking for an alternative to line your baking pan or cookie sheet for easier cleanup, parchment paper is a good solution. Parchment paper is safe up to 425 degrees and is non-stick and non-reflective. It does well in baking dishes as it won’t scratch the surface. Be careful not to use parchment paper when broiling or over any open flame.

Can You Use Aluminum Foil in an Air Fryer?

The short answer to this question is yes, but there are some things to be aware of. Different models of air fryers may have different rules, so always be sure and check your owner’s manual before using aluminum foil in your air fryer.

If you do want to use foil in your air fryer, be careful not to cover the holes in the basket and the bottom of the fryer that allow air to circulate and cook the food. Blocking these holes could damage your machine and will also negatively impact the cooking process.

Can Aluminum Foil be Used in the Freezer?

If you are wrapping up food and saving it for later, yes, aluminum foil is safe to go in the freezer. Just be aware that aluminum foil is susceptible to tears so it may not do well for long-term freezer burn protection.

Is Aluminum Safe for Consumption?

As aluminum is found naturally in our bodies, yes, it is safe to eat and will not cause any health problems. Some studies have raised red flags and safety concerns about the amount of aluminum transferred to the food that it is cooked in.

One study found that cooking foods in aluminum foil could increase the aluminum content by 89-378%. Still, there is no long term evidence that this is unsafe according to healthline.com.

More FAQ’s About Cooking

Does Sesame Oil Go Bad?

Does Dry Pasta Go Bad?

What To Serve with Spinach Salad – 25 Delicious Ideas!

My favorite Spinach Salad combines crumbly bacon, cheddar cheese and a light poppy seed dressing into an irresistible side dish or main meal. Pair it, or any other spinach salad recipe, with any of these recipes to really fill you up!

Spinach salad with a small bowl of poppyseed dressing served in the middle of the bowl.

Spinach is such a versatile leafy green vegetable. Not only can it be used in amazing warm dishes like this sauteed spinach or spinach pie, but it seems like everyone has their go-to Spinach Salad recipe that must be included in their holiday celebrations or at a dinner party.

The beauty is there are so many variations to a simple spinach salad from the fresh ingredients to the homemade dressing. You can add fresh fruits like sweet strawberries, apples and pears and mix them with raisins, cranberries or even mandarin oranges. In my favorite recipe, fresh spinach leaves pair perfectly with poppy seeds, bacon, and cheddar cheese.

It makes sense, then, that Spinach Salad doesn’t have to be served only at holidays and it doesn’t need to be relegated to just a side dish salad either.

If you’re craving a flavorful salad and need some ideas for what to serve with your easy salad recipe, I’ve got you covered! Read on to find my favorite suggestions to include with your tasty salad.

FAQs about Spinach Salad

Two plates with a serving of spinach salad and a fork on each plate.

Is Spinach Salad a Healthy Salad?

There’s a reason why spinach salads are a popular addition to many American holiday meals–they are entirely customizable! Some recipes call for filling your salad with leafy greens, olive oil, fresh fruits and vegetables, and healthy additions like nuts.

Alternatively, you can also choose to fill your spinach salad with cheese, sugar-filled dressing, or unhealthy toppings. The health of your salad relies entirely on your desire to make it so!

Spinach itself is sometimes considered a superfood. It’s full of calcium, magnesium and iron which are good for bone health, metabolism, blood pressure, and energy.

How Do You Cut Spinach for a Salad?

Whether or not you chop your spinach leaves is totally up to you. Some recipes call for cutting spinach leaves off of the stems, but you can also keep it simple and use pre-washed spinach leaves from a bag.

The smaller you chop your leaves, the more dressing they will soak up and the quicker they will become soggy so I prefer to keep my leaves whole.

Make sure to serve your salad in a large bowl so that it is easy to mix the toppings and dressing together without making a mess!

Can I Save some Salad for Later?

If you’re hoping to enjoy spinach salad later, I would suggest leaving the dressing off at first. The rest of the salad ingredients can be stored together; just add the dressing when you are ready to enjoy.

Could Spinach Salad be Served as a Main Dish?

Absolutely! If you want to make your salad more filling, it’s easy to add some grilled chicken or steak, farro or quinoa. Salads come together so easily and are one of my favorite things to have as a quick meal.

Is it Safe to Eat Spinach Raw?

Yes, it’s perfectly safe to eat spinach raw. Fresh baby spinach is best. It’s a good idea to wash your spinach before using, even if it is pre washed in a bag.

Favorite Spinach Salad Recipes

This Spinach Salad with Bacon and Poppyseed Dressing is such an easy spinach salad and is always a HUGE family favorite at our gatherings. It’s one of my favorite salads and the perfect addition to every holiday meal.
Most restaurants serve a strawberry spinach salad like this spinach salad from Well Plated.
I love this versatile Apple Spinach Salad from Gimme Some Oven
Eating Bird Food has a recipe for a Spinach Salad with a simple balsamic vinegar dressing that is delicious!
You can also serve warm spinach salad for a unique addition to the dinner table. My favorite is this salad with warm bacon dressing!

Expert Tips

Hand drizzling poppyseed dressing over a spinach salad.

Serve your recipe soon after applying salad dressing. Your spinach will soak up the dressing and become soggy the longer it sits.
Mixing the salad up about ten minutes before serving will give you the best mix of flavor and texture.
When building a spinach salad, try to choose one addition from each of the categories in the “What to Serve with Spinach Salad” section below. You will end up with a delicious and nutritious dinner idea!
Use store bought dressing for quick dressings with lots of variation. Use homemade dressings for healthier alternatives without so much added sugar!

What to Serve with Spinach Salad

Spinach salad is so versatile. Try it with these additions:

Protein: Grilled chicken thighs, chicken breasts, steak, shrimp, tofu, turkey
Fruits or Vegetables: Sweet potato, avocado, cranberries, craisins, red onion, apples, pears, mandarin oranges, fresh strawberries
Grains: Farro, quinoa, pasta, sourdough bread, dinner roll, pasta salad
Cheese: goat cheese, feta cheese
Main Dish: Hamburgers, ham, turkey, chicken, soup, ribs, pork tenderloin

Best Recipes to Serve with Spinach Salad

Pork Ribs

12345 pork ribs (from Greedy Girl Gourmet) are delicious, finger-licking asian-style pork spare ribs that are as simple to cook as 12345. using only the pantry staples of wine, dark soy sauce, vinegar and sugar to braise the meat and only a few minutes of active cooking, this is the best easy sticky Chinese spare ribs for when you don’t have time to do the grocery.

Wood spoon stirring beef stroganoff with egg noodles.

This beef stroganoff recipe (from Fantabulosity) is an old-fashioned favorite that’s easy to make for a quick weeknight dinner. You only need ground beef, egg noodles, cream of mushroom soup, and a few other simple ingredients and it’s ready in 30 minutes!

Two bowls of butternut squash and lentil soup with a creamy drizzle over the top.

You’re three ingredients away from the most wonderful butternut squash lentil soup (from Vintage Kitchen Notes) ever! It’s low carb, nutritious, delicious, and can be made vegan. It freezes well and is ready in 30 minutes.

A spinach feta turkey burger being held up by a hand with sweet potato fries served alongside.

Spinach Feta Turkey Burgers (from A Paige of Positivity) with tasty ranch seasoning and a big brioche bun are just what your week needs. They’re bursting with flavor, have a super moist texture, and can easily be made macro-friendly. Oh and did I mention, these Turkey Burgers with Feta are just 5 ingredients!

Sweet and spicy chicken thighs in a skillet with a spoon of sauce to pour over the chicken.

These sweet and spicy chicken thighs (from Christian Guzman) combine the flavors of honey and chipotle for the spicy heat you crave. Searing the chicken before baking gives a tasty crust on the outside.

Stuffed Shells are a family favorite in our house, and it’s no secret why! Creamy ricotta, sauteed spinach, gooey mozzarella… all stuffed into pasta. Plus, it’s made in the Instant Pot! This recipe for Easy Stuffed Shells will make your next dinner so much easier.

Pan fried panko chicken on a plate with a side salad.

This easy panko chicken (from Through the Fibro Fog) is coated with a flavourful breading giving the best crispy texture! A quick and easy pan-fried chicken recipe that comes together in 20 minutes.

Creamy sage chicken served in a bowl with white cream sauce.

This creamy sage chicken (from Through the Fibro Fog) has the best fragrant sauce, and is made with minimal ingredients. It comes together fast in just 30 minutes, making it perfect for a busy weeknight meal!

Chicken cutlets with mustard sauce served on an oval serving plate.

These delicious Chicken Cutlets with Mustard Sauce (from Kalyn’s Kitchen) are a super quick-and-easy low-carb chicken dinner that the family will love!

Herbs de Provence Roasted chicken and potatoes served on a plate.

This whole roast chicken recipe (from foodworthfeed) is infused with the flavors of fresh herbs de Provence and lemon served with baby potatoes and a buttery white wine pan sauce!

This recipe is made with thick, 7 oz filet steaks that are cooked in a cast iron skillet, then served with a cream sauce. This recipe is inspired by Eswatini’s national dish, but can be enjoyed anywhere!

This recipe has many different names including Steak and Onions, Dibi, and Afra. It is a street food recipe from The Gambia made by sauteing steak pieces with mustard and onions. It is best served with a fresh baguette!

Rum Soaked Pork Loin is the perfect recipe for an easy meal. The meat will soak in the marinade for about three hours, you pop the meat in the oven, and viola… A yummy, boozy dinner straight from Belize.

This Instant Pot Pasta with Palomino Sauce is light and creamy and delicious. It comes together in just about 20 minutes and only uses 6 ingredients! This recipe is definitely going on my normal rotation from now on.

This Creamy Lemon Ricotta Pasta comes together in just one pot and 25 minutes. It beautifully blends the flavors of lemon, ricotta, pistachios, basil, and pasta.

Instant Pot Fettuccine Alfredo is a quick and delicious way to make your favorite restaurant dish at home. It comes out creamy, cheesy, & delicious every time!

This Creamy Beef and Shells in the Instant Pot is a perfect 20 minute dinner. The pasta is cooked in a tomato and cream sauce that mixes delicious with the beef in the recipe! It is thickened up with parmesan cheese and ready to serve so quickly. You’re going to love it!

A bowl of carrot ginger soup garnished with creme and chopped pistachios.

This Carrot Ginger Soup (from Vanilla Bean Cuisine) is so easy—just simmer carrots, leeks, and ginger in vegetable broth until tender and blend. Top with crème fraiche and pistachios!

Mini Crab cakes on a platter with a side of sauce to dip.

This delicious canned crab recipe is for easy mini crab cakes (from Champagne Tastes)! Serve them with a spicy yogurt sauce as tapas or hors d’oeuvres.

Easy chicken marsala in a skillet with sauce and mushrooms over it.

Easy Chicken Marsala (from Chef Savvy) is a rich and creamy dish made in one pan and ready in under 30 minutes! It’s an Italian staple that you can easily make at home.

Bread machine breadsticks stacked together with one cut in half.

These homemade copycat Olive Garden breadsticks (from Culinary Shades) are soft, flavorful, delicious, and easy to make. Breadsticks dough can be made in the bread machine or in the stand mixer. Check out how to make soft breadsticks at home.

Parmesan crusted cod on a plate with bacon and peas.

If you love fish you definitely have a favorite. Most people tend to go for the classic fish and chips and don’t get me wrong I love a good fried fish, but this parmesan crusted cod with lemon butter sauce (from Oh, For the Love of Food) beats them all! It’s flaky and buttery fish with a crispy, salty and beautifully herbed crust. The lemon butter sauce adds some great flavor from the fat and wonderful acidity from the lemon.

Browned butter gnocchi with parmesan up close

This brown butter gnocchi with sage and walnuts is the perfect 30 minute dinner! It comes together quickly, and the browned butter adds a depth and richness to the dish. Top it with some parmesan and mwah…. perfection.

When it comes to tempeh recipes, this Harissa Tempeh (from Savory Spin) is quick, easy, packed with flavor, and can be served as a side, in a salad, or in a bowl!

Super easy flank steak on a cutting board with a few slices cut off.

This ultra-simple, Quick Flank Steak recipe (from Two Healthy Kitchens) has been a family favorite for decades. You need just 2 ingredients … seriously, JUST 2! Yet it’s flavorful, tender and delicious, every single time! And if you’re not a grill master? No worries! It’s really easy, and I break down every step so you can get it exactly right, even if you’ve never grilled flank steak before in your life!

Other meals + what to serve

What to serve with Ratatouille
What to eat with Sauerkraut
What to serve with Ceviche
What to serve with Gumbo
What to serve with Sushi at a Party
What to serve with Chicken Chili

Korean Cucumber Salad

There is nothing more refreshing than a cold, cucumber salad. I’m a sucker for any salad that calls for a good amount of crunchy sliced cucumbers (like this Green Goddess Salad).

Korean Cucumber Salad is the perfect mix of spicy, sweet, smokey and cool. It’s an incredibly easy side to throw together but is also packed with flavor. Filled with crunchy cucumbers, Korean red pepper flakes, fresh garlic, and the tangy flavors of rice wine vinegar and soy sauce–what’s not to love?

This Korean Cucumber Salad recipe, sometimes called spicy Korean cucumber salad, can be enjoyed as a light and fresh snack. It’s even more popular as a perfect side dish with Korean barbecue or as part of a Beef Bibimbap bowl.

Food from South Korea is so flavorful, unique and savory. I dive a little further into its history and origins in this post.

Recipe Origins

Korean Cucumber Salad is called Oi Muchim or Oi Saengchae in Korean, depending on which version of the Korean alphabet you use. Oi means cucumber and muchim means “seasoned.”

This Korean cucumber side dish is a popular appetizer or banchan side dish.

Banchan, also called banchang, are unlimited side dishes or appetizers that go along with a main course in a Korean meal. Banchan dishes are often vegetables that are pickled, fermented, seasoned or sauteed. They are placed on the table for all diners to share and enjoy and are usually served with rice.

Banchan dates back to about 300 AD at a time when there was a lot of Buddhist influence in Korea. Vegetables became the focal point of many meals. As times have changed, banchan has remained a popular part of a Korean meal from street food to even a high-end Korean restaurant.

Why Make This Recipe

Quick Recipe: This easy Korean cucumber salad takes just minutes to throw together in a mixing bowl, but the ingredients create an explosion of flavor. The only time-consuming part about this recipe is waiting for the salt to draw out the excess moisture from the cucumber. It’s an easy side dish to serve with meat.
No Cooking Required: This delicious recipe is perfect for a summer BBQ. No need to add any heat, and it can be ready in minutes! The fresh cucumber slices offer a refreshing crunch.
Taste of Korea. The table is often full of small side dishes during a Korean meal and this is a popular choice. It pairs nicely with so many Korean recipes and is so simple to put together.

What Do I Need to Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Korean Cucumber: Korean cucumbers are thin and long. They offer an excellent crunch and small seeds. They are also sweet and don’t have any bitterness. If you can’t find Korean cucumbers, just about any thin and long cucumber will work. Persian cucumbers and English cucumbers are usually easy to locate in America. Cucumbers with larger seeds will become soggy too quickly.
Gochugaru: Korean Red Chili Flakes, or gochugaru, is a red chili flake or powder that’s popular in Korean cooking and can usually be found in an Asian grocery store. It has a spiciness and sweetness to it that makes for the best flavor. American cayenne pepper or chili powder are just not the same. You can buy it online here (affiliate)
Scallions: The scallions in this recipe balance out the sweetness of the cucumber. Some recipes also call for chopped onion. Any are fine, but if you feel the taste of chopped onion are too strong, try the scallions instead.
Minced Garlic: Chop your garlic very fine so it can mix well in the sauce. You could also use minced garlic from a jar.
Dressing: The soy sauce, rice vinegar and sesame oil combine to make a savory dressing that is perfect with the crisp cool flavor of cucumber. If possible, search for Korean sesame oil.

Tools

Knife: It doesn’t get much easier than this. All you need for this recipe is a sharp knife to cut up your cucumbers and a large bowl to mix your ingredients.
Bowl: Honestly the dish you use to mix up the ingredients doesn’t matter. Just throw them together and you’re good to go!

How to Make This Recipe

Step 1: Prepare Your Cucumbers

Korean cucumber laying on top of a cutting board.

Slice cucumbers and sprinkle them with the salt in a large bowl. Let the cucumbers sit for about 30 minutes until the salt removes the water from the cucumbers and the cucumbers can be folded in half without breaking.

Rinse the cucumbers to remove the excess salt. Squeeze the cucumbers in a paper towel or a clean dish towel to remove excess water.

Step 2: Combine Your Ingredients

More ingredients topping the sliced cucumbers.

Seasoning added to the top of the cucumbers, onions and toasted sesame seeds.

Add the scallions, garlic, sesame oil, soy sauce, rice vinegar, and sugar into the bowl. Mix to combine your sauce ingredients, then pour your sauce over your cucumbers. Sprinkle the cucumbers with Korean Red Chili Flakes and mix again.

Sprinkle the Korean Cucumber Salad with toasted sesame seeds and stir one more time. Enjoy with your favorite Korean cuisine!

How Should I Cut the Cucumbers?

You will want to slice the cucumbers to about ¼” thick. Many recipes call for keeping the cucumbers cut into rounds. If you don’t want to do that, you can also slice them into half circles. I have also seen them cut on a diagonal for a more unique shape.

Expert Tips

Chopsticks holding up a slice of cucumber.

The cucumbers will slice best when they are cold and crisp.
I toasted the sesame seeds myself but you can also buy them already toasted or use a drop of toasted sesame oil.
The sugar is optional. I felt like it brought out a great flavor in the dressing.
If you can’t find Korean Red Chili Flakes, then Korean red chili powder will also work. You may be able to substitute a mixture of smoky paprika and cayenne pepper if you cannot find gochugaru.
Serve right away for the best crunch or you can let the cucumber soak up the dressing for about ten minutes.

Recipe FAQs

Close up view of the korean cucumber salad.

How Do You Store Korean Cucumber Salad?

You can store this salad in an airtight container in the refrigerator for a few days. The sooner you eat it, the better as the cucumbers will quickly become soggy.

Is This Recipe Spicy?

The gochugaru adds a nice spice to this recipe. You can find it in most Asian grocery stores. If you are not a fan of spice you can skip this ingredient or just use less of it.

What Do you Serve with Korean Cucumber Salad?

This dish pairs well with any Korean BBQ beef or pork. You could also serve it with a noodle salad or with grilled fish. I love to eat it with Beef Bibimbap.

Did you enjoy this Korean Cucumber Salad Recipe? If so, make sure to check out these other recipes I picked out just for you:

If you make this recipe at home, leave a review/comment on this post letting us know what you thought!

And don’t forget to share a photo of your finished product on Facebook and Instagram and tag @TheForeignFork and hashtag #TheForeignFork.

Pigeon Peas and Rice Recipe

This Pigeon Peas and Rice recipe is a twist on a popular Bahamian staple and is a delicious one-pot wonder. Bacon fries in a pan and then cooks alongside rice and peas to make a savory, comforting side dish or main meal!

Serving dish and a smaller bowl of pigeon peas and rice garnished with chopped green onions and cilantro.

“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”

There is something so comforting about the simplicity of beans and rice. They are such staple ingredients, and you’re likely to find a bean and rice dish in almost any part of the world (like this Gallo Pinto from Costa Rica or Baghali Polo from Iran)

This dish takes these simple ingredients and combines them with the savory goodness and salty taste of bacon and a dash of tomato sauce to make a dish that is filling and flavorful as a side or a main course.

Why Make this Recipe

Side Dish or Main Meal: A one-pan wonder and 60 minutes from start to finish, this dish is fantastic for a quick dinner after work! It is perfect for a hearty side dish or as a lighter main meal for busy weeknights.
Flavor and Simplicity: The flavor in this dish is absolutely divine. You are going to love the simple steps of throwing this recipe together and the big reward it provides!
Explore a New Legume: Pigeon Peas are not used in many dishes in the United States. I first heard of Pigeon Peas and Rice on a trip to the Bahamas. I spoke to a local and asked them what recipe they think of when they think of a traditional Bahamian meal, and Pigeon Peas & Rice was their answer! This version, without the creamy coconut milk, isn’t exactly traditional but it’s still a must-try!

What Do I Need to Make This Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Bacon: Fry the bacon in a medium saucepan, then use a large knife to cut it into small bites.
Rice: White long-grain rice is great for this recipe. You could also use Jasmine rice or brown rice.
Pigeon Peas: It took some searching to find the cans of pigeon peas, but I finally uncovered them at Meijer. You may be able to find them at Indian grocery stores. You could also substitute red beans or black-eyed peas in a pinch.
Corn: About 7 oz of corn will do. You can use canned, frozen, or fresh.
Tomatoes: I used a can of chopped, fire-roasted tomatoes
Spices: Cumin, tomato paste, oregano, salt
Herbs: Cilantro, scallions

Tools

Large pot or dutch oven: This is a great one-pot recipe which makes it so easy to put together. You can also use a caldero, a large pot made of aluminum. Calderos are very popular in Caribbean kitchens.

What are Pigeon Peas?

Pigeon Peas are a legume with a slightly nutty flavor. They are very popular in Caribbean destinations like the Bahamas, Haiti, Jamaica and Puerto Rico. They actually originated in India and as they’ve traveled to Africa, the Dominican Republic and all over the Caribbean they’ve been called by many different names.

In Africa, Pigeon Peas are known as congo peas while in Jamaica they are called gungo peas or gandules. The name Pigeon Peas likely came from Barbados where it was used as food for pigeons.

Like many foods, these beans probably made their way around the world during the time of slave trade as they could be easily dried and packed on a ship. In each new location their preparation has changed slightly.

This recipe could be considered similar to Jamaican gungo peas and rice. In that iteration, Jamaican pigeon peas (also known as Jamaican gungo peas) and rice are cooked with scotch bonnet peppers and hints of thyme. For years it was prepared as a distinct part of the Sunday meal.

This Pigeon Peas and rice recipe is closest to Arroz con Gandules from Puerto Rico. This Puerto Rican rice uses chicken stock and tomato paste to add flavor to the rice. It’s a very traditional rice dish usually served on Christmas. To check out more about a festive meal, you can see what other dishes are served at a Puerto Rican Thanksgiving and find some new foods to bring to your own celebration.

What Do Pigeon Peas Taste Like?

The taste of pigeon peas has been described as “nutty” and “minty”. When they are cooked into this dish, those notes are less flavorful and they taste more like a soft bean.

Health Benefits of Pigeon Peas

Pigeon peas are high in fiber and potassium, and they are known to lower cholesterol. They are also a good source of folate, and can aid in improving energy and satiety (source).

How to Make this Recipe

Step 1: Cook the Bacon

Place a large pan on the stove over medium heat and add the bacon. Flip occasionally until the bacon has cooked through completely.

Remove the bacon from the pan and place on a paper towel lined plate.

Use a knife to cut the bacon into bite-sized pieces. Set aside.

Step 2: Prep the Rice

Saucepan with rice and seasonings topped with pigeon peas, corn and diced tomatoes along with chicken broth.

Place a large dutch oven or pot over medium heat and add the olive oil.

Add the onions, red bell pepper, rice, and salt. Cook, stirring, for 5 minutes, until the onion is soft and the rice is lightly toasted.

Add the tomato pasta and cook for 2 to 3 minutes, stirring.

Add the oregano, cumin, pigeon peas, corn, tomatoes, chicken stock and 1 cup water.

Bring to a boil, then reduce the heat to a simmer.

Step 3: Cook the Rice

The top removed from the pot when the rice is done cooking with pigeon peas and rice.

Cover the pot with a lid and cook until the rice is tender (without stirring) about 25 to 30 minutes.

Remove the lid and fluff the rice with a fork. Add the bacon back into the rice and stir.

Garnish with cilantro and scallions. Serve and enjoy!

Is this a Traditional Recipe for Pigeon Peas and Rice?

This recipe for Pigeon Peas and Rice comes from the man, the myth, the legend… Guy Fieri himself.

I have changed a few items to create my satisfying version of this classic dish, like adding canned corn and skipping the green pepper. It is similar to Arroz con Gandules from Puerto Rico, but is not made in an entirely traditional way (and has a few untraditional ingredients).

Expert Tips

A small bowl of chopped green onions and a cilantro bunch laying next to a serving dish of pigeon peas and rice.

If you can’t find green pigeon peas at your local grocery store, you can substitute canned green peas, black eyed peas or even kidney beans. While not as sweet as pigeon peas, you’ll get a similar flavor and texture from green peas.
Feel free to add or substitute any other vegetables that you want into this rice as well! Though it may not be traditional, pea pods, corn, green bell pepper, cabbage, or broccoli would also be fantastic additions in this dish.
This rice was spectacular the first time that I made it, but the next morning it became even better. I fried an over-easy egg in a pan and put it over the rice. Cracking the yolk over the rice makes a beautiful sauce that adds an extra special POP to the dish.

What Dishes Go Well With This Pigeon Peas and Rice Side Dish?

Perfect for a relaxing summer evening, Pigeon Peas and Rice would be a terrifically filling side dish to these Tropical Stuffed Avocados from Barbados or with Caribbean Seafood Salad from Antigua and Barbuda.

And if you’re going to enjoy Pigeon Peas and Rice as a light main meal on a busy weeknight, try these Plantain Chips as another quick side dish and snack.

For dessert, you have got to try this classic Coconut Bimini Bread recipe! It is a deliciously sweet bread from The Bahamas that is super yummy served with fresh fruits like mango and kiwi.

Recipe FAQs

Close up of pigeon peas and rice in a serving dish topped with chopped green onions and cilantro.

Can I Make This Recipe Vegetarian or Vegan?

Absolutely! Easily make this a vegan pigeon peas and rice recipe with just a few ingredients swaps.

You can simply omit the bacon and cook with vegetable stock rather than chicken broth.

How to Store Leftovers?

This dish makes excellent leftovers. Store it in an airtight container in the refrigerator for up to a week. See my tip above to enjoy it the next morning.

You can also freeze leftovers by portioning the remaining rice into airtight container and storing them in the freezer for up to three months.

How to Reheat?

To reheat leftovers, simply add your leftovers into a bowl and microwave until they are warmed through. Enjoy!

Are Pigeon Peas Beans?

Yes! Although pigeon peas are small and look like peas, they are actually considered a bean. They are bright green when fresh, but they usually turn a brown color when cooked that makes them easily distinguishable from peas.

Are Canned Pigeon Peas Already Cooked?

Yes! If you are buying a can of pigeon peas, they are already cooked inside the can. If you buy them dried, make sure to cook them according to the package instructions before proceeding with this recipe.

Did you enjoy this Pigeon Peas and Rice Recipe? If so, make sure to check out these other recipes I picked out just for you:

What To Serve with Potato Pancakes

Fried potato pancakes are a delicious, savory staple from Belarus, Poland and more that make a great side dish or appetizer. Read on to find 21 suggestions of what to serve them with!

Plate of potato pancakes with a dollop of butter over each.

Potatoes are such a versatile vegetable. They’ve found their way into meals at just about any time of day and all over the world. Is there anything better than a fried potato?

Potato Pancakes (Draniki or latkes) are the perfect crispy, delicious comfort food. They are a traditional staple that you can find at most special occasions and the perfect side dish to a complete holiday meal.

Unlike traditional American pancakes, Polish potato pancakes are a savory side dish or appetizer. Shredded potatoes are combined with sweet onion, cornstarch and a large egg and fried in a hot pan over medium high heat until golden brown.

The traditional way to serve potato pancakes is as a side with a dollop of sour cream. If you wish to eat these potato cakes with something sweet they are delicious with a bit of apple sauce!

If you are craving some crispy potatoes and need a delicious idea to make it a meal, you can find my favorite suggestions down below!

FAQs

Potato Pancakes on a plate with pierogies and half a sausage.

What Kind of Potatoes Should You Use for Potato Pancakes?

When you’re making potato pancakes, the starchier, the better. The starchy potatoes are what make potato pancakes crisp up perfectly, so potatoes that have a high starch content, like Idaho potatoes or russet potatoes are your best bet. It’s also best to use raw potatoes for this recipe but some versions allow for cooked and even leftover mashed potatoes.

What is the Difference Between Potato Latkes and Potato Pancakes?

Latkes and potato pancakes are very similar and in some communities the words are used interchangeably. The main difference is in the ingredients. Latkes include baking powder, matzo meal and even milk. Potato pancakes are a little more simple with just potatoes, onion, cornstarch and egg.

What is the Best Oil to Use?

You want to use an oil that does not contribute a strong flavor to the dish. Canola oil, vegetable oil or peanut oil are used most often. Olive oil is not recommended for this dish.

How Do I Keep my Potato Pancakes from Falling Apart?

Potato pancakes may fall apart for a number of reasons. The most common reason is that your mix is too wet. Be sure and get rid of as much liquid as possible. Another reason your potatoes may be falling apart is not enough potato starch. When you squeeze out the liquid, don’t get rid of the starch at the bottom of the bowl!

Can I Reheat Potato Pancakes?

Yes, you can save uneaten potato pancakes in an airtight container in the fridge for up to a week. When you’re ready to eat them just reheat them in a small amount of oil in a large skillet until they are crispy again.

Favorite Potato Pancake recipes

This Draniki Recipe on my site delivers deliciously crispy potato pancakes that are golden brown and full of flavor
Natasha’s Kitchen offers a savory twist on potato pancakes, adding a meat filling to the pancakes.
For a vegan version try this one from I Love Vegan.

Expert tips

Grate your potatoes on the largest setting of your box grater or food processor
Reserve the starch. When you grate your potatoes, put them into a bowl of water to keep them from browning. When you’re done, pour the potatoes into a paper towel and squeeze out the excess water back into the bowl. At the bottom of the bowl you’ll see a white powder. Drain off as much water as you can but put this white starch back into your potato mixture to help them crisp up perfectly when fried.
Add your own flavor. Most traditional recipes are kept very simple but don’t be afraid to add your own seasonings to the mix.

What to Serve with Potato Pancakes

Main course: Roasted chicken, grilled steak, pork chops, shrimp, salmon, beef stew
Toppings: Cottage cheese, cream cheese, green onions, ranch dressing, perfect poached egg, fresh tomatoes, red peppers, tomato-basil jam
Sides: Fresh salad
Seasonings: Garlic powder, salt, black pepper, onion powder, green onion

Best Recipes to Serve with Potato Pancakes

Toppings

Coddled Eggs

Coddled eggs (from Christina’s Cucina) are just so incredibly easy to make! If you’ve ever wondered how to coddle eggs, wonder no more. Just get yourself an inexpensive coddler, splurge on an elegant Royal Worcester egg coddler, or just use a small ramekin.

Instant Pot applesauce in a bowl with whole apples laying next to the bowl.

Homemade Instant Pot Applesauce (from ifoodreal) made with apples, water, lemon juice, and no added sugar is ready in under 30 minutes. There is no stirring at the stove, just dump the apples, peeled or not, add the water and the pressure cooker does the work!

A wooden spoon stirring caramelized onions in a cast iron skillet.

Learn how to make caramelized onions (from Love & Lemons) perfectly every time! Rich, sweet, and deeply golden brown, they add complexity to pastas, soups, and more.

Learn How to Make Sour Cream (from Bigger Bolder Baking) at home with this sour cream recipe and then use it to make your baking even better — or enjoy on its own.

Making sauerkraut (from The Pioneer Woman) at home is easy, economical, and delicious!

Soft Boiled Eggs

A soft boiled egg in a small container holding it upright with a spoon sitting in front of it.

Soft boiled eggs with soldiers (from Christina’s Cucina), also known as “dippy eggs” is a British child’s classic breakfast. Brits hold this near to our heart as comfort food, long into our adult years. I’ll show you how to easily make perfect soft boiled eggs and serve them with “soldiers”.

Looking for something easy and healthy to make for breakfast? This Easy Egg Casserole (from Easy Homemade Recipes) is the perfect meal for Good Friday or any other day you don’t want to eat meat.

Let’s make million dollar bacon (from Bensa Bacon Lovers)! Perhaps you’ve heard of this recipe or tried this delectable, caramelized, sticky-sweet, lightly spicy bacon made popular at the daytime restaurant chain First Watch.

Can you make yogurt with almond milk? Yes! This vegan Instant Pot almond milk yogurt recipe (from Summer Yule) is easy to make and comes out thick and creamy without thickeners! You’ll love this homemade 2-ingredient almond milk yogurt because it’s cheap and delicious. Learn the secrets on how to make a thick almond yogurt Instant Pot recipe that’s keto, gluten free, and vegetarian.

Crustless quiche with broccoli and ham being removed from the baking dish with a spatula.

This healthy crustless quiche (from Feasting Not Fasting) is the perfect breakfast! Lightened up with whole milk while ham and broccoli make it kid friendly but still delicious.

Fennel Salad with Apples and Pecans

Fennel salad with apple slices and pecans served in a glass bowl.

This fennel salad (from Dinner at the Zoo) is a blend of arugula, fresh apples, thinly sliced fennel, celery and candied pecans, all tossed together in a homemade dressing. A unique and unexpected salad that always gets rave reviews!

These crispy Brussels sprouts (from Dinner at the Zoo) are coated in olive oil, garlic and seasonings, then roasted at high heat until tender and golden brown. The absolute best way to enjoy Brussels sprouts!

Balsamic roasted asparagus served on a white serving plate.

This balsamic roasted asparagus (from A Sweet Alternative) is an easy, nutritious, flavorful side dish. This quick recipe calls for just a few pantry staples and some fresh asparagus. Serve it alongside pretty much anything – the neutral flavors in this dish complement most main courses.

This salad is actually one of my very favorite dishes on this planet. It’s made with spinach and topped with crumbled bacon and cheddar cheese. On top goes a Poppy Seed Dressing that is delightfully sweet and just a tiny bit creamy. If you’re not licking your plate (literally) by the time your salad is gone, I’ll be very surprised!

Crispy Chicken Cutlet

These crispy chicken cutlet (from The Bella Vita) are thinly sliced chicken breasts covered in breadcrumbs and parmesan cheese, that together create a delicious, golden, flavorful crispness.

Bacon wrapped sausages on a small plate.

Why choose between sausage and bacon when you can have both with these bacon wrapped sausages (from Flawless Food). The perfect combination of two delicious meats that will make everyone happy!

Smoked salmon pieces on top of potato pancakes and a lemon garnish.

Crispy potato latkes with smoked salmon (from Domestic Gothess) and chive sour cream – a delicious breakfast or brunch recipe that can easily be prepped ahead of time.

Beef stew served in a bowl with crusty bread slices on the side.

This classic French beef stew (from Once Upon A Chef) is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.

Say goodbye to dry and flavorless pork chops (from Inspired Taste). With a few simple tricks, you can make juicy and tender pork chops with very little fuss. I love how juicy these are!

A cheese and spinach stuffed chicken breast.

This is the easiest and the tastiest Spinach Stuffed Chicken Breast recipe (from Cooktoria). The spinach stuffing is so creamy and smooth that you’ll become addicted to it. I warned you.

Collage of foods that can be served with potato pancakes.

Other meals + what to serve

What to serve with Ratatouille
What to eat with Sauerkraut
What to serve with Ceviche
What to serve with Gumbo
What to serve with Sushi at a Party
What to serve with Chicken Chili

What to serve with Spinach Salad

Johnny Cake from The Bahamas

Bahamian Johnny Cake is a dense, biscuit-textured bread from The Bahamas made with flour, sugar, milk and baking powder. Johnny Cake is best served warm with jam and butter or for breakfast with slices of cheese.

Slice of Johnny cake on a plate with a pat of butter on top and preserves in a small dish on the side.

Johnny Cake is a delicious, dense bread found all across the Bahamas and many other countries as well. Though the word “cake” makes it sound sweet, Johnny Bread is more of a giant biscuit. Just like biscuits it’s best served warm and flaky, right out of the oven and smothered in butter or jam.

It’s Bahamian comfort food, sliced in thick wedges and served as a side with almost any meal. On the islands you can find it sold by the loaf in most bakeries or sometimes sold in slices.

One bite and you’ll see why it’s such a popular dish. With simple ingredients, this versatile bread is a must-try.

Recipe Origins

It’s difficult to pinpoint exactly where Bahamian Johnny Cake first came from, but many trace it back to Native Americans and their recipe for cornbread, or janiken. With an abundance of corn, this easy recipe was adopted by European settlers and spread to other countries during the mid-Atlantic slave trade.

At that time it was called Journey Cake because the ingredients were easy to travel with and it could be cooked over an open fire. The dense cake would keep well for days on long trips.

Over time the recipe spread to many parts of North America as well as Central and South America, the Caribbean islands, Jamaica, Columbia and St. Croix. In most areas, Johnny cakes are small cakes cooked or fried on a griddle.

The Bahamas received the recipe (and ditched the cornmeal) likely around 1780 when the American War for Independence caused American slaveholders in Southern states to flee the country. They came to the Bahamas for their slaves to work cotton plantations and brought the recipe with them.

In the Bahamas the simple cake is baked in the oven and comes out as a dense, thick loaf that is cut into wedges. It’s often served with a few slices of cheese for breakfast or a snack but is versatile enough to be eaten with stew or soup as well.

Why Make this Recipe

“Travel” to the Bahamas: The Bahamas is an absolutely beautiful country to visit. The beaches are beautiful and the food there is just delicious! If you want to visit the Bahamas but aren’t able to, making this recipe at home will give you a feeling that you are there.
Made with Pantry Staples: We all know those days that we want to bake but just don’t want to leave our houses. This recipe is so simple, and can be made with ingredients that you most likely already have in your pantry at home!
Versatile: This recipe is delicious on its own for breakfast or a snack, but it’s also the perfect side dish with soup or stew. You could make one loaf in the morning and enjoy it throughout the day.

What Do I Need to Make this Recipe?

Ingredients

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Dry Ingredients: This recipe is made with simple pantry staples including granulated sugar, all-purpose flour, salt, and baking powder.
Butter: I use unsalted butter. Leave it out for a few hours before baking so that it is softened and at room temperature
Milk: I use 2% milk, but you can use whatever you have on hand.

Tools

Cast Iron Skillet: This recipe is traditionally made in a cast-iron skillet, placed in the oven but you can use a round cake pan just as easily.
Electric Mixer: I liked using an electric mixer to get this recipe started but you could mix it by hand.
Wooden Spoon: This dough is very dense. I like using a wooden spoon because it can scrape the bowl and handle the dough without bending.

How to Make this Recipe

Step 1: Make the Dough

Dry ingredients incorporated into the butter for johnny cake.

Preheat the oven to 325 degrees.

Using an electric mixer, beat the butter and sugar together until combined.

Add the flour, water, salt, and baking powder to the bowl and mix with a hand mixer.

Add the milk slowly until the batter is slightly sticky, mixing by hand with a wooden spoon.

Step 2: Knead the Dough

Johnny cake dough kneaded and placed in a pan.

Dust your hands with flour. Transfer the dough from the bowl to a greased 9×9 pan.

Gently flatten the dough into the pan (you can also use a round pan or a cast iron skillet).

Step 3: Bake

Baked Johnny cake with a couple pats of butter on top and two slices removed.

Bake the cake for approximately 1 hour, or until the edges are browned. It will not rise much.

Let the Johnny Cake cook for several minutes before cutting into it. Enjoy!

Expert Tips

Butter knife on the side of the plate with preserves and a slice of johnny cake with butter on top.

I’ve found that eating Bahamian Johnny Cake at room temperature is not normally conducive to a delicious experience. Instead, heat it up in the microwave. Add a little bit of butter and then jam (Papaya Jam and orange marmalade are my favorite options but guava or mango may be more popular on the islands). You will love how much softer and more delicious your snack gets!
This recipe calls for a circle or square, glass pan. The traditional method is actually to use a cast iron skillet (in the oven). If you have a cast iron skillet at your disposal, this is a great way to cook the recipe.
Bake some coconut into the recipe to add a bit of sweetness

Recipe FAQs

A baked johnny cake cut into triangular slices.

How Should I Store Johnny Cake?

To store the cake, wrap it up in wax paper first. Then, wrap that wax paper in aluminum foil.
You can keep the cake on the counter at room temperature for up to a week. Once the cake begins to harden or turn stale, throw it out.

How Should I Cut the Johnny Cake?

You can cut the cake into wedges and serve them warm!

Some good ways to enjoy Johnny Cake are:
-Warm with butter and jam
-Used to soak up broths or soups at dinner time
-Served with slices of cheddar cheese as a lunchtime snack.

How Is this Recipe Different From Other Johnny Cakes I Have Seen?

The Bahamas is not the only country that is famous for its Johnny Cakes. In fact, many countries have a dish by this name but they are not all made the same.

In the Bahamas, the recipe is cooked either in an oven or on the stove. However, in other countries it can be typical to fry the cakes instead of baking them.

Additionally, Bahamian Johnny Cake is made using all-purpose flour. In other countries, including the United States, Jamaica, Colombia, and more, the recipe features cornmeal as its main ingredient.

This version of the cake is much thicker than the recipes in other countries, such as South and Central America. In those regions, the cakes are cooked on a griddle and are much thinner than the slices you see here.

Did you enjoy this recipe for Johnny Cake from The Bahamas? If so, make sure to check out these other recipes I picked out just for you:

Hand holding a slice of Johnny Cake with Berries

Overhead view of two slices of johnny cake

Bucatini Cacio e Pepe

A classic Roman dish, Bucatani Cacio e Pepe is a cheesy pasta covered in creamy sauce that you’ll want to make again and again!

Bucatini Cacio e Pepe is a deeply personal dish for me. When I lived in Rome I had the chance to try many different restaurants around the city. I enjoyed lasagna, carbonara, gricia and amatriciana, but the dish I always came back to was Cacio e Pepe.

This deliciously creamy, cheesy pasta dish is so beautiful in its simplicity and can be on the dinner table in 30 minutes or less. It’s an ancient Roman pasta dish that has held up over time due to its uncomplicated ingredients and naturally amazing flavor.

Bucatini pasta is the name of the pasta used for this dish. It’s a thick noodle similar to spaghetti, with the smallest hole in the center that allows the dreamy sauce to melt into every crevice.

This lovely Bucatini Cacio e Pepe Recipe has very simple ingredients but getting the texture just right can take a little finesse. Following some careful directions, you’ll see it’s really not that hard and the result is a delicious weeknight dinner you’ll want to make again and again.

Recipe Origins

Bucatini Cacio e Pepe is a classic Italian dish that originated in Rome. Each region or city in Italy is known for showcasing a certain dish, and in Rome you’re sure to hear about Cacio e Pepe.

The name, Cacio e Pepe, translates to “cheese and pepper”– two simple yet delicious ingredients.

The cheese used in this dish is Pecorino Romano, which comes from sheep’s milk and has been around since 3,000 BC.

It’s believed shepherds are responsible for dreaming up this dish. While shepherds spent months traveling with grazing sheep, they needed a meal that was easy to prepare and would provide energy all day long.

This dish fits the bill. The pecorino cheese did not spoil easily and the whole peppercorns and dried pasta was easy to carry along with them. The flavors melt together perfectly and the carbs in the pasta provide energy that sustains.

Over time some slight variations have popped up, but the authentic Cacio e Pepe Recipe is still the best. No butter or olive oil are needed, and the starchiness of the pasta water makes the sauce just the right texture. It’s such a simple dish, what’s not to love?

Why Make this Recipe

Simple Ingredients: It doesn’t get much easier than cheese, pepper and pasta.
Let your Tastebuds Travel to Rome: There is nothing more authentically Roman than a nice hot dish of Bucatini Cacio e Pepe. When I’m missing my experiences abroad, it’s the best way to bring back all those memories!
Quick Easy Recipe: With just a few ingredients, this recipe can come together very quickly and the flavor is something you won’t forget!

What Do I Need to Make This Recipe?

Ingredients:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

Bucatini: Traditional cacio e pepe is made with tonnarelli but that can be very difficult to find in the United States. Instead, bucatini is a popular replacement. It’s similar to spaghetti but is a lot thicker and has a hole in the center. If you can’t find any Bucatini at your local grocery store, thick spaghetti noodles will work just fine.
Black Peppercorns: Fresh ground BlackPpepper is an important part of this recipe. It adds a vital flavor to the sauce. Your typical ground pepper flakes will work in a pinch, but the fresher and larger flakes you can get, the better.
Pecorino Romano: Finely grated Pecorino Romano cheese is the base of the sauce. Do not settle for anything pre-grated. It’s worth the effort to grate the block down by hand to get the texture and flavor just right. While you may be tempted to replace this with something else–don’t! The flavor of this cheese just cannot be replaced.

Tools:

Pot: The tools needed to make this classic dish are as simple as the ingredients. First you need a large pot to cook the noodles in.
Large Skillet: A large skillet works well to mix the sauce with the pasta.
Stove top: This recipe comes together over medium-high heat in less than 20 minutes.
Instant Pot: I’ve made this dish in an Instant Pot. You can find that recipe here.

How to Make This Recipe

Step 1: Prepare the Noodles

Fill a pot with only enough water to cook the pasta. Bring it to a boil and salt it generously.

Add the bucatini noodles into the pot and cook until they are very al dente (about 1 minute before the package instructions say they will be done).

Step 2: Prepare the Sauce

Freshly cracked pepper added to a saucepan with pasta water added.

Sauce melting in a frying pan with the bucatini pasta mixed in.

While the pasta is cooking, add a large saucepan to the stove and turn to medium high heat. Add the freshly cracked black pepper into the pan. Toast for a few minutes until the pepper is fragrant.

Add a ladle of starchy pasta water (about ¼ cup) into the saucepan. Then use kitchen tongs to add the cooked pasta into the saucepan, reserving the remaining pasta water.

In a small bowl, add about ¼ cup of the reserved pasta water to the grated cheese and use a fork to mix together, forming a cheesy paste.

Blog

Origin of Ravioli

How is Ravioli Made?

How Long to Boil Ravioli

How to Tell When Your Ravioli is Ready

FAQs

Main Course

Pavochon

Side Dishes

Mofongo Stuffing

Arroz con Gandules (Rice with Pigeon Peas)

Morcilla

Pastelón

Tostones

Dessert

Amarillos (Fried Sweet Plantains)

Tembleque

Dulce de Leche

FAQs about Gyros

Favorite Gyro Recipes

Expert Tips

What to Serve with Gyros

Sides for Gyros

Moussaka Recipe

Fried Feta Cheese

Spinach Pie Recipe

Easy Tzatziki Sauce

Fries

Avocado Salad Recipe

Vermicelli Rice

Instant Pot Sweet Potatoes

Quinoa Salad

German Potato Salad

Green Goddess Salad

Instant Pot Pasta Salad

Garlic Parmesan Baked Potato Wedges

Pistachio Baklava

Loukoumades

Greek Salad with Feta Vinaigrette

Lemon Basil Rice

Bean Salad

Lemon Dill Hummus

Roasted Tomato Hummus

Air Fryer Tomatoes

Greek Pita Bread

Loaded Greek Fries

Garlic Dipping Sauce

Grilled Halloumi

Greek Style Potato Wedges

Greek Orzo Salad

Seared Halloumi with Tomato and Fresh Herbs

Air Fryer Frozen Onion Rings

Melitzanosalata

Homemade Spicy Pita Chips

Where Does Sesame Oil Come From?

Plain vs Toasted

How Long Does Sesame Oil Last?

How Can You Tell If It’s Bad?

Expiration Date

Looks

Smell

Taste

Best Way to Store for a Long Shelf Life

FAQs

More FAQ’s About Cooking

Dry Pasta Vs Fresh Pasta

What is Fresh Pasta?

What is Dry Pasta?

How Long Does Dry Pasta Last?

How Can You Tell If Your Pasta is Bad?

Look at It

Smell It

Check the Expiration Date

Cook Some

The Best Way to Store Pasta for a Longer Shelf Life

Storing Dry Pasta

Storing Fresh Pasta

FAQs

Interesting Facts About Pasta

If you’re looking for ways to use the dry pasta in your pantry, check out some of my favorite pasta recipes: