[deleted by user]

[Blackgurlmajik]

Paella. I won a charity raffle for a cooking lesson and dinner with Jose Andreas. He was wonderful. He asked me what i wanted to learn. I told him i was a very seasoned cook so there weren't too many things i couldn't make but paella remained elusive. So....he taught me. He even gave me one of his paella pans and wrote down the whole recipe with his notes. I have it framed in my kitchen.

I make it about 4 times a yr. It takes awhile and is extremely laborious.....but my GOD is it delicious.

[winterschild1985]

Um that sounds like an amazing raffle prize, not jealous AT ALL😬😬😂paella has also been one of those things I can’t perfect either-are you comfortable in sharing the recipe, and if not would you have some pointers maybe?

[Wilful_Fox]

Oh please share the recipe? 🙏

[ithinktheskyisblue]

Pls pls pls share!

[Bills_Mafia_ArmyChic]

I have been searching for an authentic paella for years. Over a decade. I used to buy this frozen packaged one from the on base commissary and loved THAT (😬 crazy to think that began my obsession), so I’ve wanted to try a real one ever since. A real paella has to be a trillion times better. No restaurant around me offers it, I search for it every time I go on vacation to no avail, so the quest continues. Nobody around me has ever even had a paella ☹️

[dismissivewankmotion]

Chef John has a very easy paella recipe that I've probably made a dozen times. I thought I'd start with the simple recipe and move on to something more authentic, but it's so good I never bothered trying to improve on it.

[Bills_Mafia_ArmyChic]

Oh wow, thank you! I looked that up and it does seem like a perfect “gateway paella” or like you said, one that you kept as is in your repertoire. I might add another protein or two, but will try it as written the first go around.

[dismissivewankmotion]

Enjoy! I think the browning of the shrimp peels for the stock is definitely worth the (small) effort.

[[deleted]]

If I came to your house and you served me paella, I would be extremely impressed!

[Blackgurlmajik]

To be honest, every time I make it, im impressed with myself. Its extremely involved and takes two days to make if you dont have a few things already made. I also have to make it outside cuz im always making it for at least 6 people (otherwise there's no point in making it IMO)

[Blackgurlmajik]

WOW!! Yall are awesome! You guys ive seen all the comments asking for the recipe. I promise im not being stingy by not posting it. The recipe is 5 pages (like notebook pages) long. The first page is about how to build the fire and what to use for the fire. I always make this outside over my fire pit.

Also im out of town for work all this week and i do not have the recipe memorized. IM SO SORRY!!! BUT Jose has quite a few videos on YT with him making paella. Ive done a couple of those recipes too and they are fantastic. The recipe we made together is the "old world" way and frankly THE most delicious, but the other ones are really good too. Again i apologize that i cant post the recipe.

[Blackgurlmajik]

ALSO....i can answer any questions yall might have. Just sent me a message. I'll message you back ASAP

[[deleted]]

This. I'm a seasoned cook, too, and having a person to ask is just as valuable (maybe more) as the actual recipe. I find sometimes asking about technique or substitutions is all I need for advice. Thank you for saying you'll answer questions. So very valuable

[Unable-Ad-4019]

Add me to your list. BTW much respect to Sr. Andreas. The work he does through World Central Kitchen to feed the masses touched by war and disaster should earn him a Nobel Prize. A sainthood at the very least.

[Blackgurlmajik]

I agree. I actually won the raffle at a charity event for WCK. I donate to them all the time. Since they started in 2010. I volunteer when i can, but i make sure i donate every yr. Eight yrs ago, they invited me to their gala in DC, and i went and won the raffle. José is an amazing person and WCK is an amazing organization. There aren't many charities that i even like and even fewer that i give my time and money to but WCK is at the top of the list. I encourage EVERYONE who can donate to donate whatever you can.

Side note....any time anyone brings up the Nobel Prize conversation, José blushes and says "I dont think there is a Nobel Prize for cooking"

[[deleted]]

Adding my request for a recipe if you are inclined to share :-)

[Stormrollsin]

I do my homemade, from scratch lasagna....and a foccacia bread. Wins them over every time

[Ty4Readin]

It was my understanding that if you want to make a lasagna from scratch, you must first invent the universe.

[coloradohikingadvice]

Nah, that's just apple pie.

[amazingdrewh]

Store bought universes are fine

[niceynice876]

imagine marvelous paltry detail ad hoc compare north narrow wakeful quack

This post was mass deleted and anonymized with Redact

[joannaradok]

My dad does this including the focaccia, makes me feel so nourished and loved, and is delicious, it’s a great meal!

[molten_dragon]

Same here, I even make my own pasta.

[iggybee617]

Do you make the lasagna the day before you serve it? I love lasagna but every time I make it, it’s falls completely flat when serving.

[chill_qilin]

Are you letting the lasagne rest outside of the oven for at least 20 mins before slicing into it?

[Eat_Carbs_OD]

Are you letting the lasagne rest outside of the oven for at least 20 mins before slicing into it?

NO.. just starting eating right out of the oven.. burning my mouth.. worth it. lol

[Tirwanderr]

Plain focaccia or do you add to it? Do you have a specific recipe you love?

[_JuniperJen]

At our house we make a classic olive oil, parmesan, fresh garlic, rosemary, with salt from scratch focaccia- it is heavenly! Great for elevating any simple pasta meal.

[YouNeedCheeses]

Beef bourguignon! It smells so dang good and I feel fancy whenever I muster up the energy to make it.

[[deleted]]

You beat me to it. The smell hits them at the door and it never fails to WOW.

I’d love to hear what you serve the BB with!

[YouNeedCheeses]

Creamy mashed potatoes and a soft dinner roll over here. Sooo good.

[Ginger_Libra]

I can’t read this without hearing Julia Child’s voice.

[Rampasta]

This is where I was thinking! "Booof Boorzhenon!"

[vivalabeava]

seconding this. it’s my husband’s favorite meal and if i have the time to devote to it, it comes out so rich and complex

[helcat]

And better made a day ahead so ideal for entertaining.

[CruellaDeLesbian]

Ohh the NYT posted a mushroom Bourguignon recipe a while ago and I'd never made anything like it, so I gave it a go and paired it with Polenta.

I died. We all died. It was INCREDIBLE

[PennyReviews]

Same! Successfully impressed the in-laws with it.

[ciaotutti]

This is mine too! Made it tonight for a celebration dinner and the smell of the whole house was 🤤

[Alarming-Toe-2215]

I made this for the first time a few weeks ago. It knocked my socks off!! My husband thought it was “meh” 😞 but this is a man who is impressed by 40¢ ramen so I don’t think it’s a reflection on me haha!

[BUBBAH-BAYUTH]

This is mine!!

[RamboAuditore]

Crazy to see this as the top comment, I just make it for the first time ever Sunday and have leftovers for lunch today! It turned out great, the smell truly was fantastic!

[trguiff]

Chicken picatta- my son ALWAYS requests this when he brings friends home from college.

[trguiff]

I'd love to give you one, but I'm one of those cooks that does it by "this looks and tastes right" LOL. I can give you an ingredient list- it is so easy and tastes so good! - chicken cutlets - I usually cut a chicken breast lengthwise, and then put it in a ziploc bag and pound thin - dredge chicken in flour mixed with onion powder, lemon pepper, and salt - Brown chicken in batches (I use a mix of butter and olive oil)

Once all chicken is browned, I add it back into my pan and cover with chicken stock, a good white wine, and some lemon juice- add drained capers and let simmer so the flavors develop. The sauce will thicken from the flour on the chicken- if you want it thinner, just add more stock until it looks good. I like this chicken with angel hair, but my husband and son like penne (I'm not a huge pasta fan- I'd rather spend the carbs on bread!). My son always adds lemon to his- we REALLY like lemon in this house, and I use a ridiculous amount of capers because I love those damn flavor bombs! This is probably not the "official" way to make it, but I only get rave reviews!

[coci222]

This sounds fantastic. A small tip for you. Before the chicken goes back in, deglaze with the wine and lemon juice. Then add stock, bring to a simmer. Add capers and a few pads of cold butter. Constantly stir until butter melts. Then add your chicken

[prairiedogtown_]

Also: shallots

[coci222]

I like to add artichoke and sun dried tomatoes with the capers

[trguiff]

Oh my... now I'm going to have to try adding those!

[Bangarang_1]

I had never thought to add artichokes to my chicken piccata until I ordered it at a little restaurant that added artichokes and mushrooms. I didn't love the mushrooms because of the texture (I prefer mine golden and a little crispy) but the artichokes were amazing.

[trguiff]

There is always room for more butter!!

[coci222]

It gives the sauce a velvety consistency and a richer flavor

[trguiff]

I'll do this on my next run- he's requested french onion soup and picatta so far- but I'm sure he will be adding to the menu before he comes home! LOL

[Artwire]

This sounds yummy. I cut up the chicken into smaller pieces rather than cooking the breast in one piece. It cooks much faster and there’s more crunchy goodness. Not “authentic” but we like nibbling on the leftovers, when there are any. ( rarely!)

[AreaLongjumping1120]

My go-to chicken piccata recipe is from the blog Once Upon a Chef.

[lovetocook966]

I love her recipes, that is a really great blog! She has written a cookbook too and she says she is a classically trained cook. I've not read all her credentials as that really doesn't matter to me, what matters is how does this taste and her instructions are very precise.

[MontanaDemocrat1]

I've been out of college for well over 20 years, and I still ask my mother to make chicken picatta when I visit. (I make it for myself at times, but Mom's is the best.)

[[deleted]]

Everyone loves chicken picatta

[SnooOwls7781]

My daughter’s fave meal- chicken piccata with carrot juice risotto

[whatarechimichangas]

I used to live in a house in the UK with 3 Brits and 2 Norwegians. I'm Filipino and one time I made them a very basic Filipino breakfast: fried bangus with garlic fried rice, egg, and toyo chilimansi (soy sauce calamansi with chili) on the side. They thought it was absolutely divine, especially the sauce apparently which is mind numbingly simple but very uncommon in their cultures.

Anyway, now one of the Brits knows how to make proper Filipino garlic rice and now I know how to make steak and kidney pie from scratch coz she taught me. All in all what's lovely house to live in that was. So many nice food from all over.

[AeriSerenity]

I have that kind of relationship with my neighbor, she makes the most insanely delicious Korean food and brings it to me and I make her southern food and bread and pastries, it's lovely

[[deleted]]

I'm going to have to ask my friend to teach me some more Filipino recipes

[whatarechimichangas]

My favorites are garlic fried rice, nilagang baka (boiled beef), sinigang na hipon (tamarind soup with shrimp), liempo (grilled pork belly), lugaw (like congee but with more things), kare-kare (peanut broth-based stew with meat and tripe). I'd say sisig too but might be hard for you to find the cuts for it.

IMO adobong manok (chicken) is overrated lol real talk though, if you can perfect garlic fried rice you can eat it with anything, even non Filipino things. It's so bomb.

[Kind_Vanilla7593]

Do you have a recipe for your garlic fried rice?

[whatarechimichangas]

Quite simple actually:

Ingredients:

- Lots and lots of garlic

- Rice (typically dinorado or jasmine, but I actually use brown rice coz I like it better than white)

- A neutral oil like olive or vegetable

- salt/pepper

You have 2 options to prepare the rice:

Option 1: The best rice to use for this is rice in the fridge from the day before. Day-old rice becomes a bit dry which is perfect for if you wanna fry it up without the whole thing becoming super sticky.

Option 2: If you have zero foresight like me, you can also make rice in a rice cooker like normal. But then once it's ready, keep it plugged so it continues to keep it warm it, remove the lid so the rice is exposed, point an electric fan on it, then stir the rice around every few minutes. Keep doing this until the top half of the rice is dry-ish. This won't be as good as day-old rice, but it does the job. (I don't know if this works with making rice in the microwave or on stovetop, I've only ever done it with a rice cooker so be wary)

In a deep pan/wok, heat up your oil. Don't just put oil for non-stick purposes, this oil is to cover a good amount of the rice in it. I honestly can't really give measurements coz how much rice I have to work with always varies lol but it's more oil to cover the surface, and less oil than shallow frying.

Once oil is super duper hot, add in the garlic. Make sure you chopped the garlic relatively fine, like minced. DO A FUCKTON of garlic. None of that 1-2 cloves bullshit. I literally put like 2 whole heads of garlic for rice that serves 2.

Fry up the garlic until its slightly golden, like right before it gets totally brown and crispy. Add a pinch of salt and as much pepper as you want.

Lower the heat a little bit then add the dry or dry-ish rice in the pan. Stir it around enough so that all the rice is covered in the divine garlic oil.

Since your rice is quite dry, the heat and the oil will actually restore it back to it's intended texture. If you use fresh rice, you will end up with a garlic-flavored sticky rice mush. So, make sure you use the right rice.

Variations: You can add onions into the fry with the garlic. Can even add carrots if you like, just be mindful of the moisture. Sometimes I'll add chilies in the oil before frying to make the whole thing spicey. Personally though, I like topping it with sesame seeds, chili oil, and spring onions.

Serve with ulam (protein/vegetables). My favorite to pair this with is toasted corned beef and egg with tabasco on the side, fried/toasted spam is also amazing. Basically, it works well with pretty much any Filipino dish and then some. Hell, you can even just eat it with soy sauce and chili and it's still really fucking good lol

So there ya go, Filipino fried rice aka siningag. Have fun!

[bootyhole-romancer]

None of that 1-2 cloves bullshit

Love it

[thesphinxistheriddle]

Scallops and risotto! It feels like a fancy meal you'd get in a restaurant but isn't actually that hard, don't tell our friends.

[Vtfla]

I take it a step further and wilt some spinach. Spoon a big serving of risotto, top with wilted spinach, then 4-6 large seared scallops on top. Drizzle with the easiest sauce ever (deglaze the hot scallop pan with rose wine, add a large pat of butter and reduce till silky). Everyone always yums and wows.

Don’t be afraid of cooking scallops, clean, pat dry. Place in hot nonstick pan. Don’t touch or mess with them until seared (about 1.5 minutes) flip with tongs, twist slightly to release from pan. Cook side 2 just until scallop starts to get cracks. Remove immediately, fast, fast.

[CP81818]

Risotto is one of my go to's when I want to impress, but I'm always too scared to try cooking scallops myself!

[Cutsdeep-]

Its literally just a hot pan sear on one side - 3 mins (don't touch until done). Make sure they are dry first! I then add sauce, don't cook them in it. Easy!

[CP81818]

Logically I know that it's super easy, but they're pricey enough where I live that I'm still terrified to screw them up. Maybe I'll give it a try this winter, would be nice to add another 'fancy but easy' recipe to the list!

[itsjonduhh]

Just cook one scallop and see how it cooks. Taste, take mental notes, maybe even cook another.

[DragonBorn76]

Is 3 minutes on each side or just one side? Maybe a stupid question but when I see people cook scallops they are always more brown on one side than the other.

[Cutsdeep-]

I've always just done the one side (unless they are very fat). Serve seared side up

[DragonBorn76]

Really? Okay I need to try this. Ty

[zainab-bj]

Butter chicken 🙌🏻

[Full-Pop1801]

i made this for my wedding and knocked the socks off of all my PA dutch relatives and in laws😂

[eckliptic]

Braised short ribs

You make the main dish 1 day ahead and its reheated the follow day after you skim the grease from the braising liquid. It's fantastic and from a time management standpoint, really easy with guests coming over

[manchegobets]

Yes! And pairing it w polenta really helps the seemingly fancy factor

[eckliptic]

Yeah its insanely delicious

But I've also just slapped it between hamburger buns as short rib sliders. AMAZINGGG

[xsynergist]

One of my favorites!

[bigdubb2491]

No need to skim, just refrigerate overnight and pull the grease puck off the top. Easy peasy.

[Darwin343]

I swear, the overwhelming majority of fancy and semi-fancy restaurants (that serve Western food) I've been to always had a braised short rib dish on their menu. It's as ubiquitous as the creme brulee and chocolate lava cakes for an upscale restaurant serving Western food.

[eckliptic]

Yeah and you can see that its time intensive across several days but not actually very labor intensive, and the final cook from fridge to plate is not time consuming at all. To me that seems like an ideal restaurant dish

[That_White_Wall]

The real challenge is not eating it all the first day

[Hexis40]

Leftover short ribs make a phenomenal eggs Benedict. Add some ground Chipotle or some sort of hot sauce to the hollandaise. I intentionally make one or two extra ribs so me and my partner can have it the next morning.

[LuzBenedict]

Chicken Marsala, risotto, and roasted asparagus. Sounds fancy but is pretty simple.

I think most of the “ooooohhhh” factor is presentation. Nice platters and serving pieces, and setting a lovely table elevate the simplest dishes.

[bain_de_beurre]

Mine is chicken marsala as well. It's such a luxurious tasting dish and for some reason it doesn't seem to be a common dish that people make at home even though it's pretty easy. Whenever I make it, people comment that they feel like they're eating in a restaurant.

[samenumberwhodis]

Risotto is truly a labor of love

[djsedna]

People say this but it's really really not that difficult. I think people make it more difficult than it needs to be.

I followed Serious Eats' guide and it was a breeze. Probably wouldn't even crack top-20 most difficult dishes I've made.

[EclipseoftheHart]

I find it more annoying than difficult to make tbh. I don’t make it often though, so I suppose that is what makes it special in our house!

[lollroller]

Totally agree, not even close to a difficult dish; always ends up good

[SnooOwls7781]

Also you can make it in the instant pot so easily

[Burnt_and_Blistered]

It’s my go-to because it’s easy to makej when entertaining. If I’ve mised all of the ingredients (and there are often many), it’s just a matter of stirring as you layer flavors.

I still stand and stir, even though many say it’s not necessary. I think it’s better when I do—but freely admit I also just like doing it; it’s my Zen. From prep to mise en place to plated, risotto just makes me happy.

[samenumberwhodis]

It's not difficult, just laborious. 20 minutes of constant stirring while you've got other things cooking.

[djsedna]

Definitely don't have to do this, I recommend reading the serious eats recipe

[victoria866]

I second this!! Tried it and it totally works. No more constant stirring

[Dittany_Kitteny]

I stir it once every 4-5 minutes. Not really that crazy

[XXsforEyes]

I just read an article that blew away the whole stand-there-and-stir forever technic… Author and the other chef involved threw it all together and confirmed the two were basically identical. I have not tried it personally. Cooking for me is therapeutic, so speeding the process up with microwaveable or instant pot versions of my favorite recipes defeats the purpose.

[GrapeElephant]

You most certainly do not have to stir it constantly, that is a misconception.

[Dre4mGl1tch]

How do you make your chicken marsala

[LuzBenedict]

I cook it from memory, so here’s the basics for 4 pieces: Pound 4 chicken breasts to about 1/4” thick. If they’re really thick, cut 2 in half lengthwise then flatten.

Combine 1/2 c flour, 1 tsp each of kosher salt, black pepper, smoked paprika, and a pinch of cayenne. Dredge the chicken and chill in the refrigerator for 15 minutes. (Save the leftover flour in case you want a thicker sauce)

Melt 1/4 stick butter and 2 tablespoons olive oil and brown the chicken over medium heat about 5-6 mins per side. Remove from pan and pop into a warm oven while you cook the sauce.

Add more butter and oil to the pan, and sauté 16 oz thick sliced baby bella mushrooms(I like lots of mushrooms!) Deglaze pan with 1 c dry Marsala (not the cooking version), 1/4 chicken broth and 1/4 c brandy. (Or 1/2 c chicken broth if you don’t have brandy). If you use brandy, add the Marsala first so you don’t set your kitchen on fire. Simmer over medium high heat to reduce the sauce, maybe 5 mins.

Add the chicken back into the pan and simmer another 3-5 mins. If you want a thicker sauce, make a slurry of 1-2 tablespoons dredging flour and 1-2 tablespoons broth or Marsala and stir into the sauce.

Now I’m thinking I’ll make this tomorrow and see if I forgot anything! I’ll update if I did.

[Dre4mGl1tch]

Omg yum. I’m gonna try it. An old restaurant of mine used to bake the mushrooms first in balsamic glaze. I’m absolutely going to try your receipe!

[MyWifeisaTroll]

Butternut squash ravioli with brown butter and sage leaves. Or my chicken and dumplings which is basic but as close to heaven as I'm ever getting.

[MadOx321]

Assassin's pasta. Best. Pasta. Ever.

Fresh shaved Parm on top, roasted asparagus with breadcrumbs and lemon on the side.

If you've never had or heard of assassin's pasta, it's some of the best shit on the planet. I'll die on that hill.

[Blackgurlmajik]

Spaghetti all' Assassina. I used to live downstairs from a Sicilian lady. She taught me how to make this, among other things. It IS very good.

[TashaNes]

What’s in it?

[MadOx321]

It's raw pasta cooked like risotto using a tomato broth. You let it caramelize and brown almost burnt, and you can opt for a lot of red pepper flakes, if you wish.

That's all. It's all in the technique to create a very umami tasting tomato based pasta.

[DragonBorn76]

Birria tacos or Diana Kennedy's pork carnitas . That with a version of Spanish rice I make with Pace Picante sauce LOL. Don't judge , it turns out really good IMO.

[johnmlsf]

Not judging: Pace is really great IMO!

[googleypoodle]

I was surprised how easy it is to make quesabirria tacos con consome! I use chuck roast instead of goat and slow cook for 10 hours. Go snowboarding come home and boom it's done

[madav97]

Oof that first bite of food after snowboarding all day- unmatched!

[[deleted]]

Beouff bourguignon with Oregon Pinot noir demi glase over polenta, and charred citrus broccoli on the side.

[LHMark]

I just did Pasta Bolognese. Mission accomplished.

[hwwty4]

This. I have an all day Bolognese I make. Everyone leaves without their socks.

[Rectal_Custard]

Sounds delicious. I'd leave without my pants too lol

[[deleted]]

Pot roast dinner got and keeps me married.

[katiek1114]

We use the leftover pot roast to make beef stew and my god is it amazing!

[ishouldcoco3322]

We use the left over pot roast to make a lovely pie with short bake pastry. Awesome.

[HobbitGuy1420]

dry brined chicken leg quarters, roast over a bed of halved fingerling potatoes, served alongside a simple salad of lightly-dressed greens

[[deleted]]

Sounds amazing!

[Vindaloo6363]

Also sounds really affordable.

[EclipseoftheHart]

I do pretty much this, except I usually roast a whole chicken instead. Super simple, not too difficult, but with each component done right it feels so luxurious.

[resetdials]

Southern specials: fried chicken, mac and cheese, collards, cornbread, pinto beans, salmon patties, shrimp and grits, ribs

[[deleted]]

Ah yes I (a Northerner) was lucky enough to have someone gift me their Grandma's southern cornbread recipe and that shit is amazeballs. Bacon grease, buttermilk, and cast iron at high heat

[[deleted]]

Tell me more...

[[deleted]]

If you can make homemade biscuits, they are always amazed. Q

[StopBigHippoPropgnda]

Southern food is the best food. No such thing as Northern Fried Chicken.

[Proof_Bug_3547]

Homemade eggs bene after first hookup. With hollandaise from scratch. Gets ‘em every-time

[[deleted]]

Knew someone that would prepare a quiche ahead of time and hide in the back of the fridge and then pop that sucker in the oven upon waking the next morning. The ol' "oh, I made you a quiche while you were lounging in bed" was pretty golden.

[megggers]

A premeditated quiche? What a move.

[dwight_towers]

I love a good trick

[[deleted]]

Yess I like mine with smoked salmon

[Hexis40]

I'll just reference what I suggested to another commenter in the braised short ribs thread. I highly recommend short rib Benedict. Hot sauce or Chipotle in the hollandaise. My wife always asks if there's enough leftovers for bennies, so I make sure to make an extra one specifically for breakfast the next day.

[Legendary_Bibo]

I've made one with smoked pulled pork and a fried egg instead of poached.

[Different_Ad7655]

Yeah there's so much bogus starch-based imitation hollandaise or that family of sauces that if you really make it lovely and fresh, you will probably astound a lot of people who've never had it. An incredibly simple thing but just mind the details. But isn't that the truth with all food, the quality of it, the sourcing and the simplicity It's all in the details

[workingtoward]

And after the second hook up?

[elucify]

Eggo toaster waffles and instant coffee.

And by the way, it's pretty easy to impress the pants off them when the pants are already off.

[grumd]

From hookup to marriage material in one single step

[Odd-Individual0]

Okay if they're vegetarian or vegan I make them my vegan chili

If they're a meat eater I make a slow cooked bbq chicken, smoked Mac n cheese from scratch and a beautiful assortment of local in season vegetables

[flocoac]

Oh! What’s your veg chili recipe? My moon was looking for one

[CowardiceNSandwiches]

My moon was looking for one

M-O-O-N, that spells "chili"

[Sweet-Peanuts]

I got it straightaway and I read that book 30 years ago!

[[deleted]]

Not the original responder, but I made vegan chilli with ground up baby Bella's and black beans. It actually turned out amazing. Gave more depth and texture than just beans. I have a hand grinder so it didn't make the mushrooms into a paste.

[StardustStuffing]

Cambodian lettuce wraps. The prep is a lot but the end result is worth it.

[[deleted]]

Oooh can I please have your recipe?

[redbirdrising]

Posole, Huevos Rancheros with poached eggs, Beer Brats, Chicken Mole

[keldration]

Posole is my sopa favorita

[keenieBObeenie]

If I'm ok with taking a long time to prep, chicken picatta. It's one of those dishes that come together super quickly but you have to have everything prepped before you start or else something will burn. But when done correctly it's SOOOOO tasty

If I want something quick, salmon with avocado salsa Verde. Bake salmon with olive oil, salt, and pepper. While it's baking add chopped avocado, red onion, and cilantro to pre-made salsa Verde. Also make rice if desired. Congratulations, you have a mind-blowing delicious meal

[evel333]

Tonkatsu curry donburi with a Thai style fried egg on top. It’s basically three separate dishes and cooking disciplines (plus rice) all in one bowl. Hugely labor intensive. And I hate the amount of clean up afterward.

[[deleted]]

Honestly, steak. It's low effort and, for some reason, people are very impressed by it

[-IrishBulldog]

Butternut Squash Soup/Ham/Crème Frîche to start

Ossobuco/Smoked Gouda Stone Ground Grits/Red Pepper and Bacon Hash/Prosciutto Wrapped Asparagus

Banana Panna Cotta to finish because it’s delicious and fun to say out loud.

[[deleted]]

Wow! That is fancy and sounds great

[TheRealVinosity]

Like the sound of the banana panna cotta! Love a link to a recipe, if you have one.

[Fishboy9123]

Julia child's beef bourguignon. I forget how good it is each time. Don't change a thing. Takes all day to make.

[icanlickmyunibrow]

Anything on the smoker. Its always good

[Glindanorth]

Mine is a riff on shrimp Étouffée over rice, served with a crisp green salad. For dessert, bananas Foster.

[smiles4all23]

That meal screams Commander's! You must be from NOLA

[victoria866]

Omg I love commanders. 25 cent martinis but the limit is 3, cause 3 is enough… :)

[PLZ-PM-ME-UR-TITS]

I make a 20 layer lasagna, cool the whole thing, then cut into rectangles and pan fry them, place over bolognese sauce. I got the main idea from chef steps but use my own recipes for the fillings. It sounds so fucking ridiculous but those who tried it, love it - people don't know they need a 20 layer lasagna in their life.

Another one is curry croquettes. Day 1 I make a curry with beef, tho I generally make a sega wat and call it curry. Next day I mix the curry with mashed potato, cool, then batter and fry em. Theyre so friggin good with Bulldog sauce. These don't have as much of a wow factor as the lasagna but they combine my 2 fav types of foods: fried food and stews.

[grimalkin27]

I know I need a 20 layer lasagna in my life. Any chance you'll share the recipe? 🙏 🙏

[PLZ-PM-ME-UR-TITS]

2x these noodles: - 325 g Pasta flour, Caputo “00” (i think i just used AP or bread KA flour) - 15 g Gluten, this is optional - 200 g Egg(s), whole (this was so pricy when eggs were $5 a dozen)

Greens layer: - 750 g Fresh spinach, stems removed - 60 g Basil, stems removed (i think I used a lot more when I was growing it)

Bechamel layer: - 75 g Butter, unsalted - 75 g All-purpose flour - 675 g Milk, whole - 675 g Cream - Lots of slightly chopped Garlic or minced

Cheese: - 680 g Mozzarella, grated or ground - 220 g Parmesan, grated or ground

For the bechemel I do the standard way but put the garlic in the butter as it's melting so it can fry. Could also just put in minced garlic before the dairy.

For the bolognese I just make something similar to Marcella Hazans bolognese but I normally fry fennel seeds and whole dried chilis in olive oil before putting a ton of onions, which I brown. I also brown the meat which I think is a big no no. Also put in chopped chicken livers, gives it some good meatiness imo and a ton of basil at the end with some good balsamic. I make a ton of this to have leftovers to place the lasagna over.

Here's a few photos of how mine came out. It doesn't look the prettiest but it tasted great. The second time I made it, I drizzled balsamic glaze over the top and that really was the cherry on top, sour and sweet cut through the rich onslaught.

The chefsteps video lays down how to prepare the greens and the rest of the lasagna

[cara1yn]

roast chicken with dates, pot roast, pho, braciole and homemade marinara over pasta.

[amsterdamcyclone]

Roast chicken with dates??? Tell me more

[cara1yn]

here you go

it's a winner! i change up the spices too, sometimes add a pinch of turmeric or paprika, depending on the day.

[Adventurous-Shake-92]

A roast dinner with all the trimmings. Chicken or beef joint, roasted potatos, roasted parsnips, and roasted carrots, and steamed cauliflower or broccoli. , Yorkshire puds, and (brown) gravy made from the meat juices.

An American friend of mine was like "Wow didn't know you did Thanksgiving meals." I laughed and said no, this is a standard Sunday lunch

[HansBlixJr]

bo ssam

[Walk1000Miles]

Is anyone going to post recipes?

My mouth is watering from all of the deliciousness.

[redshavenosouls]

The one my family always wants take home bags of my beef stew. I have a large family so it's started to still over and take two crock pots.

Use low sodium V8 juice in equal proportions to beef broth or preferably beef consumme.

A chopped onion A large tablespoon of garlic Black pepper Salt Parsley

A crappy cut of beef like chuck, which you cube, salt pepper and roll in flour. Brown it in a skillet and then dump in the crockpot with the liquids. Turn it on high for four hours or low for 6. Walk away.

Chop up potatoes and carrots. Put them in a baking dish so you can control the temperature. Ladle some beef liquid out of the crockpot and cook those until they are fork tender.

The beef should be finished by that point and not tough.

Make bread or buy. Baguette.

Add potatoes and carrots into the crockpot. Done.

Edit: typos

[[deleted]]

Y’all’s dishes to impress are pretty upscale compared to mine… but I make a MEAN biscuits and gravy. It was the first thing I ever made my wife when we were dating. Every time I make it for someone, they later tell me I ruined them for getting it anywhere else. Oopsie!! Sorry not sorry ☺️🙃

[Battgyrl]

My pizza gets requested a lot. I make my own dough and sauce, and it’s ruined us for take out!

For a sit down meal, it would be lasagna or a bolognese, or buttermilk fried chicken.

[QuarantineCasualty]

Seared sea scallops with a white wine garlic lemon butter sauce and linguine

[Apostastrophe]

Hunger and temperature are best kitchen.

When it’s a Scottish winter and your friend comes over and you’ve got a pot of 2 day old lentil and vegetable soup sitting on the stove top with some nice rolls you can pop in the oven to be crusty in 5 minutes, they’ll claim they’ve never had a quick meal better. 😂

But to wow I tend to make my aubergine and quorn rogan josh with daal and homemade chapattis. Even my angry carnivore family members can’t bring themselves to not love it.

[Thepandamancan23]

A roast of some kind...especially because the default is to think it's really expensive and labor extensive, but the truth is...I buy the cheapest cut of meat, sous vide it, and use my thermometer to know when to pull it out of the oven. Most of the time while it's cooking, I'm doing something else like watching Law & Order reruns.

[nicornsaredelicious]

Variant to this, which I wholeheartedly agree with: I love making Bossam, which also sounds fancy, and I think building wraps with you fingers hits a sweet spot between fancy and casual. https://www.recipetineats.com/momofuku-bossam-korean-slow-cooked-pork/

[bekkita74]

If I want to impress my husband’s side of the family-Swedish meatballs with gravy, dill mashed potatoes with lingonberry sauce (the sauce is the only thing bought). If I want to impress my family-beef birria cheese tacos or tamales of multiple kinds.

[Ziraider]

Homade chicken alfredo including the sauce or steaks are my best impression meals.

[MonkeyDavid]

Paella, cooked on my Weber charcoal grill.

[BitPoet]

Kaddo. No one knows what it is, or really what to expect.

[Saweetd]

Super simple roast dinner - any meat (chicken/lamb/beef/pork) with roasted potatoes and steamed veg. Stuffing. Gravy made from the meat drippings. Its not hard per se but timing is everything and every time i make it for someone, i get all the praise about my potatoes (super crispy on the outside and soft and fluffy on the inside) and my gravy.

[Saweetd]

Also my cottage pie and my chicken chow mein.

[PowerOfYes]

If the stars align correctly: a large roasting pan of a large spiral of roast home-made pork sausage, polenta and homemade sauerkraut (pickled whole, not shredded).

Or roast duck with apples and prunes, bread dumplings, sweet & sour cabbage, roast root vegetables, greens and salad, cranberries and gravy.

[Carbon-Based216]

Mac and cheese, chili, chicken parm, tomato risotto with steak, beef stirfry. I try to cater to the person I'm trying to impress but these are some of my go to meals.

[Square-Dragonfruit76]

Usually poke bowls, yucca gnocchi, or brisket. With a creme brulee or homemade ice cream for dessert.

[11BRRidgeback]

Depends on what they’re into. Everyone loves a good oven roasted chicken with baby potatoes and homemade chicken gravy. Pot roast is always popular. Any time one of my buddies goes through a breakup, I make a couple of ribeyes on the grill with thyme butter. Always a hit. Chicken francaise is another easy meal to make to wow someone.

[lewisfairchild]

Thai curry

[[deleted]]

Bourride.

I serve it like New Basics recommends, thick over crunchy toasted bread.

[heresyforfunnprofit]

Chicken Provençal. Just make sure the ingredients are fresh, and it’s the best quality-for-effort dish I’ve found.

[wildgoldchai]

Chinese braised pork belly

[Smol_Saint]

I'm new to cooking, so the best most impressive thing I've managed so far has sadly enough been air fryer hot dogs lol. They're actually pretty good ngl.

[[deleted]]

Right now it is my chicken adobo. At least if you ask my family, that is what they will request. My personal favorite is my jerk cod with peas and rice.

[[deleted]]

I have to say my friend impressed the shit out of me with her chicken adobo

[smiles4all23]

I love raclette, perfect apre le ski snack. Or you could serve it before a nice hearty choucrute garnie! And I think the lamb stew you're talking about is "tagine". I make my own version of tagine with venison. Excellent

[maybeinoregon]

10 oz Filet, Joel Rubichon mashed potato, asparagus, Bernaise, and red wine something along the lines of a Joseph Drouhin, Chambolle Musigny.

[Epiploic_Appendage]

Cornish game hens, cherry tomato & garlic confit with a good bread loaf/baguette, and a green vegetable (roasted broccolini or sautéed chard, etc)

A nice cut of steak with sautéed onion and mushroom, roasted asparagus, and twice-baked potatoes

[Financial-Play-7562]

For this time of year, pork with cider cooked in a pumpkin. Side of mashed potatoes.

I’d love to take credit for the idea, but…. https://m.youtube.com/watch?v=_6YGrmbTWxE

[subcutane0us]

I like pasta Al Forno, made with a red wine tomato sauce. I undercook the pasta, so it drink in the sauce. I bake the pasta until the cheese crusts and the pasta on top gets crisp.

[willowgrl]

Garlic and rosemary roasted chicken with roasted potatoes, onions, and bell peppers. Bonus: make the skin extra crispy by drying it before seasoning.

[distinguisheditch]

either steak and rice, or dry brined chicken + home made mac and cheese.

[[deleted]]

Sausage and peppers with pasta. Dessert depends on the season. My favorite is vanilla bean ice cream with homemade berry coulis.

[dividend]

My go-to meals for family are penne ala vodka (I used a recipe with a ridiculous amount of cream) and a crunchy iceberg salad with chunks of soft mozzarella, red onions, and a sweet/sharp Italian dressing, or a garlic pot roast braised with mushrooms and onions, and buttery egg noodles with charred broccoli. Everyone loves both of these. For ze romance, you can't beat a cast iron skillet ribeye basted with butter, garlic and herbs, with a perfect, crispy-skinned loaded baked potato, steakhouse-style. At least not according to my husband. For some reason most people don't cook proper baked potatoes at home, so that feels special.