Cook like your favourite BTS boys with the ‘BTS RECIPE BOOK: Book of Tasty Stories’ - Lifestyle Asia Singapore

When it comes to creating chart-topping music, Korean pop group BTS is one of the most renowned names even in the global music industry. However, there is another side to them which not many might know about. Enter BTS RECIPE BOOK: Book of Tasty Stories.

BTS members are no less than actual chefs, creating magic in the kitchen by whipping up scrumptious Korean dishes that delight their fans. And, a recently announced recipe book is a natural extension of, and irrefutable testimony to, the talent of the boy band as an acclaimed act in cooking up pleasant surprises.

Earlier in August, the Grammy-nominated supergroup announced that they are releasing their official cookbook, BTS RECIPE BOOK: Book of Tasty Stories. The cookbook contains recipes loved by the boys that are made with unique ingredients and their preparation methods. Along with this, the idols share some interesting memories of the dishes as well.

The book doesn’t come as a surprise to fans known as ARMY. They know that each of the seven members — Jin, Jung Kook, RM, V, Suga, Jimin and J-Hope — have a personal relationship with the unique dishes.

No wonder they have even donned the chef’s hat and tried out new recipes on multiple occasions. Additionally, they host a highly successful cooking and education programme The BTS Recipe in Korean, which is viewed by millions on YouTube.

Image credit: Screenshot/HYBE EDU/YouTube

You can also find special cooking episodes on RUN BTS and BTS Festa dinners, which underline how important food is to BTS.

The members indeed pay great attention to their dishes and are themselves deeply interested in what they eat and drink. Perhaps that’s why they have extremely high energy to do those high-octane dance performances and belt out evocative songs one after the other, anywhere from Seoul to the United Nations.

All the details on the BTS RECIPE BOOK: Book of Tasty Stories

BTS’ favourite dishes in the cookbook

Image credit: Weverse

As the name suggests, the 252-page BTS cookbook isn’t a usual how-to-make-this-dish guide — it is a tome which rustles up the aroma of unique Korean recipes that are enriched by memories of the seven boys.

“We hope that you will enjoy every moment as you follow the steps of these recipes, imagining the conversations and feelings of BTS when they were making these dishes,” reads the back cover of the cookbook.

In a way, this gives a glimpse of how personal the book is to both BTS members and their legions of fans around the world.

As for the recipes, the book contains authentic Korean dishes from the staple kimchi fried rice to braised beef ribs.

According to the book’s description, each of the recipes is that the members themselves use, but culinary experts have been consulted for exact measurements, ingredients and preparation.

Five chapters, 15 dishes

Image credit: Weverse

The recipes are divided into five chapters containing three dishes each.

Each chapter is created to cater to a mood. For instance, BTS members relate the sound of rainfall to the sizzling sound of pajeon (scallion pancake). This thematic relation places the dish under the ‘When it Rains’ chapter.

As per the book, food lovers can also learn to make sujebi (hand-pulled dough soup) and dak-bokkeumtang (spicy chicken stew), and concoct it at their homes if the pitter-patter and the moody rainy weather makes them hungry.

Similarly, the chapter titled ‘When Feeling Peckish’ includes dishes such as nurungji-gwaja (scorched rice crackers), bungeobbang (carp bread) and hotteok (sugar-filled griddlecakes).

To satiate the late-night cravings, options include Korean fried chicken, which is Jin’s favourite, ramyeon (Korean instant noodles) and tteokbokki (simmered rice cakes).

Tteokbokki is perhaps one of the most interesting recipes in the book. The street food became world-famous owing to its depiction in Squid Game (2021– ). It is also insanely popular among several other top K-pop idols, including SEVENTEEN’s Joshua, TWICE’s Jeongyeon, Cosmic Girls’ Mei Qi and MAMAMOO’s Solar.

Kimchi-bokkeumbap (kimchi fried rice), janchi-guksu (banquet noodles) and budae-jjigae (sausage stew) are listed in the chapter on simple dishes. Additionally, energy booster foods include suyuk (boiled pork slices), samgyetang (ginseng chicken soup) and galbijjim (braised beef ribs).

Helpful pointers to tailor each dish for vegans

Image credit: Weverse

Through beautiful graphics, readers are given quick insights into the difficulty in preparing the dishes as well as their key features.

What is unique is that each of the dishes can be made gluten-free, nut-free or vegan. All that readers have to do is follow the instructions and alter the ingredients accordingly.

Ingredients are listed in English and Korean languages, with quantities provided in two different measurements for ease of preparation.

Alternatives to some Korean ingredients are also provided in the book to ensure that a perfect dish can be made even if all the exact items aren’t available.

Videos to help make dishes properly

Each recipe comes with a QR code at the top right of the page. Scanning it redirects to a video of the recipe preparation.

This is incredibly helpful, especially for those who are first-timers with respect to Korean cooking, as they would want to see specific methods — for instance, how the pan must be moved back and forth when making dishes such as pajeon.

And, every recipe comes with attractive pictures of the ingredients, the steps and dishes as well as helpful tips. In all, the book covers all the aspects for anyone to be able to whip up a delicacy that BTS members love.

Pictures and stories that enhance the book

The theme of each chapter is introduced by BTS’ own lyrics. Apart from the food, there are pictures of BTS members preparing the meals in the kitchen, reading out their own recipes and having fun around the dinner table.

There are detailed stories of the members’ own experiences of enjoying the dish as well as their tastes and likings in their own words.

BTS RECIPE BOOK: Book of Tasty Stories has two editions — the global edition and the Japan edition. While the global edition has a green hardbound cover, the Japan edition comes in yellow hardbound.

The book costs USD 28 per copy on the band’s Weverse shop page. All pre-order copies were sold out within days of announcement.

Deliveries are set to begin between mid to late November 2022. Owners will also receive a BTS mini photo frame along with the BTS recipe book.

Is there another BTS cookbook?

Yes, but those are unofficial ones. Several BTS-inspired cookbooks are available online on Amazon. Among them is BTS Cookbook: Authentic Korean Dishes Members of the World’s Biggest Boyband Adore.

The book contains over 30 recipes and step-by-step instructions on how to prepare each. You can also find a few lines on how each of them is connected to a BTS member or the group.

Get BTS RECIPE BOOK: Book of Tasty Stories here.

(Main and Featured images: Weverse)

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Fancy Feast created a pop-up restaurant so you can dine like your cat. Here's what happened when I re-created the recipes at home. - Yahoo News Australia

Cat food brand Fancy Feast has released the human-friendly recipes they served as part of a recent pop-up restaurant. (Photos: Getty/Jenny Kellerhals; designed by Quinn Lemmers)

While popping open a can of cat food for my feline bestie, I've often wondered, "Does this even taste good?"

As it turns out, I'm not the only one wondering what goes into creating premium cat food. So recently, Fancy Feast pounced on that curiosity, hosting a two-day pop-up restaurant in NYC to serve cat lovers the same experience their beloved pets enjoy while eating.

To be clear, the pop-up served human food, not cat food. And it was not B.Y.O.-kitty, although the iconic Fancy Feast cat did make an appearance. The restaurant, affectionately named Gatto Bianco, served Italian dishes designed to help illustrate how cats experience food. The menu was created by Fancy Feast's in-house chef, Amanda Hassner, and special guest chef and restauranteur, Cesare Casella.

Feeling confused about how cat food could inspire a delicious human meal? Put off by the idea of dining like a cat? I was, too. But while chatting with Hassner about the concept behind the pop-up, it became clear that the idea is not as strange as it sounds.

Human food with cat sensibilities

"Texture is everything," Hassner says, pointing out that flavor is a catch-all term that encompasses many sensory experiences, including aroma, texture and taste. This idea applies just as much to a cat's palette as it does to a human palette, if not more: Where humans have roughly 400 olfactory receptors, cats have up to 200 million. That alone explains why your cat might be so finicky about its food come mealtime.

The meal at Gatto Bianco began with a textural exploration for each guest — a series of appetizers that used the same ingredients, prepared in different ways that caused different textural effects and elicited different reactions, depending on the taster. In short, texture is everything — for you and your cat.

When it comes to making cats happy, texture is everything. (Photo: Jenny Kellerhalls)

Casella served baked sea bass dressed with tomatoes, capers, olives and a touch of oregano for the first course. Hassner served a salmon prepared the way a cat would enjoy it most — by going hard on the umami flavors. The second course included Tuscan-style spare ribs and braised beef in wine with spinach and polenta. And, because every fancy meal includes dessert, guests were served lemon panna cotta, almond cake studded with chocolate and a classic affogato. By the night's end, Hassner said the room was positively "purring" with "strangers having a common experience based on the love of cats."

For those who couldn't make it to the pop-up, Fancy Feast published at-home versions of Hassner's recipes. And no, there are no dishes in the digital recipe booklet that call for a can of cat food.

Cooking like a cat

Eager to test these kitty-inspired dishes out for myself, I settled on Salmone con Pomodorini for an entree and Lemon Panna Cotta for dessert, then got cooking ... cat under foot, as usual.

I made the Lemon Panna Cotta entirety the night before, because it needs to set up in the refrigerator for several hours. While the instructions call for at least four to five hours of chilling time, it's also noted that "the texture improves overnight." And since we were cooking like cats, I choose the method that would give the best texture.

The lemon panna cotta I created using Fancy Feast's recipe was the perfect blend of sweetness and acidity. (Photo: Jenny Kellerhals)

I started by zesting four lemons onto a large plate, then tossed the zest together with a cup of sugar. Once it was mixed, I spread it out on the plate and popped it into the refrigerator to infuse and crystallize overnight. With that out of the way, I turned my attention to the panna cotta itself. In a large bowl, I sprinkled two packets of powdered gelatin over one-half cup of lemon juice and whisked it together before letting the gelatin sit and bloom. In a small pot, I measured three-fourths cup of sugar and one and one-half cups of half and half.

I brought the half and half and sugar mixture to a boil, then removed it from the heat. While still steaming hot, I slowly poured it into the bowl with the lemon and gelatin mixture, whisking constantly and making sure all of the gelatin bits had completely dissolved. Once all of the milk was thoroughly mixed in, I added one cup of Greek yogurt and two teaspoons of vanilla extract all at once and whisked until it was completely emulsified.

Once the cool Greek yogurt mixes with the warm gelatin mixture, it starts to thicken, which means the gelatin has begun to set the panna cotta mixture. From there, I transferred the panna cotta into a liquid measuring cup for easier pouring, and divided the mixture into eight three-ounce silicone molds.

Making the compound butter for my salmon dish was simple, and worked well as an element prepared the night before. (Photo: Jenny Kellerhals)

With the panna cottas chilling in the fridge, I quickly whipped up the basil compound butter in my food processor. A lightly-packed cup of fresh basil gets chopped into a stick's worth of softened unsalted butter, then wrapped up and refrigerated for the coming meal.

The salmon dish was a little more complex to prepare, but came together quickly once everything was measured out. I started by pureeing the onion and garlic together, and slicing all of the tomatoes in half. Then I portioned my skin-on salmon filet into roughly six-ounce pieces and seasoned them generously with salt and pepper on both sides.

The recipe calls for skin-on salmon filets, which I portioned into six-ounce sizes. (Photo: Jenny Kellerhals)

I thinly sliced the zucchini on a mandoline, made the quick pickling liquid to pour over the slices and let it marinate while cooking the rest of the meal. With a liberal splash of olive oil in the pan, I seared the salmon filets skin-side down until they were about halfway cooked (becoming whitish-pink on the sides but still uncooked on top).

Around this time, my cat came wandering into the kitchen to see what exactly was going on, and took his place beside me at the stove before poking his tiny nose into the air to get a whiff of the fish that was cooking.

My cat was careful to keep an eye on my kitchen project. (Photo: Jenny Kellerhals)

Once the salmon filets were partially cooked, I removed them from the pan and added the onion-garlic puree. It cooked until fragrant and lightly golden, about three minutes, before I added the tomato halves, white wine and a sprinkle of salt. I turned the temperature down and let it gently simmer for about 15 minutes while I pulled plates out of the cabinet and poured myself a glass of wine.

It also felt like the perfect time to un-mold the lemon panna cottas: The set is strong enough to be molded and handled without mushing the dessert, but if a softer-set panna cotta is your thing, you can let it sit at room temperature from this point instead of putting it back in the refrigerator or use a teaspoon less gelatin and set the dessert in cups.

I nestled the salmon filets into the tomatoes and puree, uncooked side down, turned the heat down to low and put the lid on the pan for it to continue to cook for about five minutes longer. Finally, I removed the salmon filets from the pan, turned off the heat and stirred in the basil butter until it had completely melted into the sauce.

The moment of truth

I plated it all at once, including the panna cotta, which got a sprinkle of the lemon zest sugar and a side of all of the fruit hanging out in my refrigerator. Trying not to think too much about actual cat food, I took my first bite of the salmon, making sure to scoop up serval pieces of tomato and skewer a slice of zucchini. With that very first bite, I was stupefied.

The finished cat-inspired feast. (Photo: Jenny Kellerhals)

Why haven't I been cooking like this for myself all along? Why does my cat get to enjoy the complexities of texture, aroma and taste while I settle for one-note grilled fish over plain rice? It was the nicest salmon I've cooked for myself in quite some time, and if I didn't already know it was created to mimic the way cats enjoy food, I would have never been able to guess. The panna cotta was delightfully lemony without being overly acidic. And, the meal is nice enough to make for other people, but easy enough to make for yourself whenever you're in the mood for something indulgent.

I adore my cat (most of the time), but I'll admit I was skeptical about cooking a meal for myself based on what my pet would enjoy. Now that I've done it, I'm convinced this is something we should do more often, and I'm keeping the Fancy Feast salmon in my dinner rotation from now on. After all, my cat shouldn't be the only one who dines well in my kitchen.

Salmone con Pomodorini

Courtesy of Fancy Feast

(Photo: Jenny Kellerhals)

Ingredients:

• 2 pounds salmon filets

• 2 tablespoons extra virgin olive oil

• 1 medium onion (yellow or white), peeled

• 5 large cloves fresh garlic, peeled

• 2 pints cherry tomatoes, washed and cut in half

• 1 cup white wine (recommend Chardonnay)

• 2½ teaspoon kosher salt (plus extra for seasoning fish and finishing, ½ teaspoon for vegetables)

• 1 teaspoon cracked black pepper

• 1 stick unsalted butter, softened

• 1 cup loosely packed washed fresh basil leaves

• ½ pound zucchini, sliced thin

• ½ cup white wine vinegar

• ¼ cup white sugar

Instructions:

For Salmon

1. In food processor, process butter and basil until the herb is chopped and incorporated into the butter. Remove from bowl, form into a log wrapped in plastic wrap and refrigerate.

2. In the food processor, process onion and garlic until puréed.

3. Cut fish into desired portion sizes and sprinkle liberally with salt and pepper. In a large pot, heat oil on high and place fish in one layer. Continue to cook on high on that side until fish has formed a crust and can be easily removed from the pan and has almost cooked through (the salmon will go from dark pink to light pink as it cooks). Remove fish from pan and keep pan heat high.

4. In the olive oil and salmon oil in the hot pan, cook the onion/garlic purèe for about three minutes, stirring so that it does not burn. Add cherry tomato halves, white wine and salt. Stir and turn heat down to medium/medium high and cook for 15 minutes, stirring occasionally and making sure the tomatoes do not dry and burn.

5. Return fish to pan, nesting into the tomatoes. Lower heat to a simmer, cover and cook about for 5 -10 minutes (depending on the size of the portions) until fish is hot and cooked through.

6. Place fish on each plate and return tomatoes to a boil on the stove.

7. Remove from heat and add basil butter that has been cut into small pieces. Stir until butter is melted and emulsified into tomatoes. Taste and adjust seasonings.

8. Dress each piece of plated fish with tomatoes and butter and serve with zucchini agrodolce.

For Zucchini

In a small pot, heat vinegar, salt and sugar, stirring until the sugar and salt are dissolved. Pour over zucchini slices and let sit for at least 15 minutes while you prepare the fish.

Lemon Panna Cotta

Courtesy of Fancy Feast

(Photo: Jenny Kellerhals)

Ingredients:

• 3-4 large lemons

• 1½ cups half and half

• 5 teaspoons (2 pkg) unflavored gelatin

• 1 cup non-fat Greek-style plain yogurt

• 1¾ cups white sugar, separated

• 2 teaspoons vanilla extract

Instructions:

1. Lightly spray six ramekins (or other cups or molds) with oil.

2. Wash and dry lemons. With a microplane or box grater, zest lemons into a bowl. There will be around one and one-half tablespoons of zest. Add one cup of the sugar and stir until well-combined. Spread sugar on a plate or sheet pan and place in the refrigerator, uncovered, overnight so the sugar dries and becomes crunchy.

3. Juice lemons and strain out the seeds. There will be about one-half cup lemon juice. Sprinkle the gelatin into the juice to bloom.

4. In a small saucepan, heat half and half and sugar to boiling. Add lemon juice and gelatin and mix with wire whip to blend. Bring just back to boiling and remove from heat (don't let it continue to boil or you will make ricotta cheese). Blend in yogurt and vanilla extract.

5. Fill ramekins and place in the refrigerator to set. The panna cotta will be set in a few hours, but the texture improves overnight.

6. To serve, un-mold onto a plate and sprinkle as judiciously as you would like with the lemon zest sugar.

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Rachel Roddy’s recipe for pasta with pesto pantesco - The Guardian

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The 20 most popular recipes of winter 2022 - Good Food

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Tower of Fantasy food guide, best recipes and how to get them - Gamesradar

If you’re looking for the best Tower of Fantasy food, you’ve come to the right place. While cooking food is quite simple, it’s pretty hard to unlock the best recipes. It all comes down to exploration, finding the correct ingredients, and a bit of good fortune. 

Here’s how the food system works, plus a list of all the best Tower of Fantasy food recipes available. And, if you're looking for help with your Tower of Fantasy character, we can also help you there. 

How to cook in Tower of Fantasy

(Image credit: Perfect World)

Cooking food in Tower of fantasy requires a cooking pot. No surprises there. However, it can be hard to find one. What you need to do is open your map and make sure the “Cooking Pot” visibility is turned on (see the small settings icon at the top of the screen). This will display all nearby cooking pots.

Note that the cooking pot locations only pop up if you zoom in (about 70%). If you still don’t see a cooking location, teleport to a larger settlement and try again. Tower of Fantasy cooking pots look like little robots decorated with a bright yellow smiley face.

The cooking process itself is quite simple; press the dish you want on the left side of the screen, and then choose “cooking”. No minigame involved. The cooking tab will also show you the ingredients.

How to unlock recipes in Tower of Fantasy  

(Image credit: Perfect World)

Here’s where it gets tricky: unlocking recipes in Tower of Fantasy depends on both the ingredients and success rate. First, go the “Creation” tab at the Cooking Pot station. You can throw up to five different ingredients together in the hopes of unlocking a new recipe. However, each ingredient adds no more than 7% to the total success rate, meaning that even if you have the correct ingredients to unlock an unknown recipe, you only have a small chance of success. 

It's therefore very important to increase the success rate by adding extra ingredients. You can add more of the same type, or common ones (unrelated to the recipe). Be careful though; the latter will increase the success rate, but it may result in a basic dish instead of the one you wanted. 

For example, the ingredients in the picture have a chance of unlocking a Super Rare recipe with Hazelnut as one of the ingredients, but it can also result in a basic stew. 

Tower of Fantasy food types

(Image credit: Perfect World)

Different foods come with different effects. Here’s an overview of Tower of Fantasy food effects:

• HP recovery: immediately restores a certain percentage and fixed amount of health. 
• Satiety recovery: like a normal HP boost, it increases healing. However, Satiety determines the rate at which the character restores HP outside of combat. You can check your Satiety meter on the left side of the HP bar. 
• Endurance boost: recovers stamina.
• Attack boost: increases attack power.
• Resistance boost: increases resistance to certain types of attack.

Best Tower of Fantasy food recipies

(Image credit: Perfect World)

Why waste food on experimentation if we can simply show you the best Tower of Fantasy recipes below? All you need to do is gather the correct ingredients (remember: add more of them for a higher success rate) and start cooking. 

Best Common recipes in Tower of Fantasy

• Wholegrain Bread (Homi Grain x2): Regenerates 10 Satiety. It’s not the best health recovery food, but it’s extremely easy to make.
• Fried Mushrooms (Mushroom x2): Regenerates 5 Satiety and immediately restores 10% +1,500 HP. One of the easiest recovery recipes for early-game combat.
• Lettuce Salad (Lettuce x2, Salad Dressing x1): Regenerates 5 Satiety and immediately restores 10% +1,500 HP. Lettuce is as common as Homi Grain, and Salad Dressing can be bought from the Food Vendor in Astra or Banges Dock. 

Best Uncommon recipes in Tower of Fantasy

• Breakfast Cereal (Homi Grain x2, Milk x1): Regenerates 14 Satiety. If you just need a Satiety boost, it’s a great food to carry with you. Milk can be bought from the Astra and Banges Food Vendors.
• Meat Buns (Homi Grain x2, Game Meat x1): Regenerates 14 Satiety. If you’d rather spend some time hunting animals instead of buying ingredients from a Food Vendor, Meats Buns are a good alternative for Breakfast Cereal.
• Fried Chicken (Poultry x2, Homi Grain x1): Regenerates 7 Satiety and immediately restores 12% +3,300 HP. You can find Poultry early on by hunting birds.
• Steamed Conch (Conch x2, Lettuce x1): Regenerates 7 Satiety and immediately restores 12% +3,300 HP. The beach south of Banges Dock is littered with Conches, so this is an easy HP food to create. 
• Honeyed Fruit Juice (Fallen Fruit x2, Honey x1, Carbonated Water x1): Regenerates 300 Endurance and immediately restores 12% +3,300 HP. The easiest early-game Endurance food. Carbonated Water can he bought from the Astra or Banges Food Vendor, and both Fallen fruit and Honey are quite common in the same two regions.

Best Rare recipes in Tower of Fantasy

• Boiled Scallops (Lettuce x3, Scallops x2): Regenerates 10 Satiety and immediately restores 15% +20,000 HP. Scallops are a common item on the beaches south of Banges Dock and in the southernmost corner of Banges.
• Roast Rump (Rear Hock x2): Regenerates 500 Endurance and immediately restores 15% +20,000 HP. Great for stamina recovery and very easy to make. Killing bears in the northwestern part will get you plenty of Rear Hock.
• Spicy Eel (Electric Eel x1): Regenerates 10 Satiety and increases Volt Resistance by 290 +10% for fifteen minutes. Although Electric Eel is most common in Warren, it’s also found in the western part of Navia Bay.
• Spicy Burger (Homi Grain x3, Rear Hock x2, Lettuce x1): Regenerates 10 Satiety and increases Physical Attack by 45 +1% for fifteen minutes. Rear Hock is quite common in Navia.
• Tomato and Fried Egg Pasta (Thornmato x4, Homi Grain x3, Poultry Egg x1): Regenerates 10 Satiety and increases Flame Attack by 45 +1% for fifteen minutes. All of these ingredients are found in abundance on Astra, the starting island.

Best Super Rare recipes in Tower of Fantasy

• Caterpillar Fungus Noodles (Caterpillar Fungus x1, Brown Rice x3): Regenerates 20 Satiety and immediately restores 20% +60,000 HP. This is one of the best HP restoration foods you can find. It’s easy to make too: while Caterpillar Fungus is only found in Warren, Brown Rice grows all around Navia.
• Snail Baked Rice (Carrion Snail x1, Rice x2): generates 20 Satiety and increases Physical Resistance by 675 +15% for twenty minutes. This is the easiest high-tier resistance food to make, as you can find several Snails in the western corner of Navia Bay. Rice can be bought from Food Vendors.
• Braised Meat (Fatty Cut x1): generates 20 Satiety and increases Frost Resistance by 675 +15% for twenty minutes. Fatty Cut is found in The Crown region.
• Juicy Meat Sandwich (Fatty Cut x1, Brown Rice x2, Poultry Egg x2): Regenerates 20 Satiety and increases Flame Resistance by 675 +15% for twenty minutes. Similar to Braised Meat, with Fatty Cut as the only rare ingredient. 
• Salmon Sashimi (Lake Bass x1): Regenerates 20 Satiety and increases Frost Attack by 150 +2% for twenty minutes. Lake Bass is common in The Crown and Warren.
• Purple Yam Pie (Brown Rice x3, Purple Yam x1): Regenerates 20 Satiety and increases Volt Attack by 150 +2% for twenty minutes. Brown Rice is common in Navia and Purple Yams are found in Warren.

And that wraps up our Tower of Fantasy best foods guide. Happy cooking!

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8 recipes for helping college students learn to cook - The Washington Post

I lived in a dorm all four years of college, relying on a meal plan to feed me in between all my classes, studying and hours spent toiling in the basement office of the school newspaper. I just didn’t have time to cook, and the messy free-for-all that was the shared dorm kitchen did not help.

In retrospect, I wish I’d been a little more motivated to cook in college, especially once I graduated and realized I had some catching up to do. For students who live off campus or decide they don’t want dining hall food, that necessity comes much sooner.

How to get kids to eat a healthy lunch? Give them some control.

That’s not to say they have to be prepared to make multicourse, elaborate meals. But if you or a loved one are preparing to head off to school, consider making an effort to master a few easy, flexible back-pocket recipes that are just the thing to build cooking confidence. Here are examples from our Recipe Finder that I recommend.

One-Pan Roast Chicken and Potatoes, above. This is one of the very first recipes I shared on Voraciously, and it’s beginner-friendly. All you need is a sheet pan, a few ingredients and patience to make a satisfying, homey meal that will fill your home with amazing aromas. Bonus: Any extra chicken can be spun off into a wide variety of throw-together meals.

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Classic Folded Omelet. Omelets are thrifty, fast, customizable and ideal food for any time of day. This cross between French and diner styles is easy to fill with whatever you want.

How to make excellent scrambled eggs, just the way you like them

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Better Than Takeout Fried Rice. College students run on takeout, among other things, so be sure all that extra rice is put to good use. You can even freeze leftovers until you have enough for a new meal. Frozen veggies and other pantry staples make this a ready-when-you-are recipe.

Gochujang Skirt Steak. Skirt steak “has all the things going for it that we seek for a midweek dinner: minimal prep, lightning-fast cooking, big flavor and a reasonable price tag,” recipe developer Ali Slagle writes. All those things are ideal for students. Other than salt and pepper, all you need for this recipe are the steak, honey, oil and gochujang, a Korean fermented chile paste that will last a while in the fridge and is found at many supermarkets these days.

The key to weeknight steak dinner is quick-cooking skirt

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Fast Blender Tomato Soup With Cheese Crisps. Okay, so maybe there’s a blender in the kitchen for frozen drinks. Give it even more use with a simple, comforting soup that’s just begging to be served with grilled cheese (feel free to skip the cheese crisps, which are just baked rounds of grated cheese).

How to make a better grilled cheese: 7 tips for a cheesier, crispier, more flavorful sandwich

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Spaghetti Carbonara. Sure, you can pour a store-bought sauce over pasta, no judgment here. But if you want to take your pasta to the next level — or maybe show off for someone — try this classic Italian dish that’s basically just cheesy spaghetti with crisped meat. You get a nice wow factor without a lot of effort or time.

No Food Processor Hummus. Tubs of store-bought hummus probably lurk in a lot of student fridges. Even if you don’t have a food processor or want to cook the beans from scratch, you can still make this versatile dip. (But if you want to learn how to make a pot of beans, we can help with that, too.) Here, a rolling pin — or wine bottle! — and whisk help pull it together.

How to make the best, easiest hummus, starting with a can of chickpeas

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All-Purpose Muffins. If there’s a risk of spending too much money at the campus coffee shop on meh pastries, consider investing in an inexpensive muffin tin for this recipe alone. You only need one bowl for these tender, fluffy muffins that are ideal for breakfast on the go or an afternoon snack. Feel free to use whatever mix-ins you want and play around with different flours.

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Tower of Fantasy Cooking and Creation Recipes Guide - ClutchPoints

Food Name Ingredients Effect Braised Meat 1x Fatty Cut 20 Satiety
15% Ice Resistance
675 Ice Resistance
for 1,200 seconds Caterpillar Fungus Noodles 1x Caterpillar Fungus 20 Satiety

20% + 60,000 HP

Grilled Steak 1x Prime Cut 20 Satiety
15% Volt Resistance
675 Volt Resistance
for 1,200 seconds Juicy BLT 1x Fatty Cuty
2x Brown Rice
2x Poultry Egg 20 Satiety
15% Flame Resistance
675 Flame Resistance
for 1,200 seconds Nut Tea 1x Hazelnut
2x Pinecone
2x Honey 20 Satiety
20% + 60,000 HP Purple Yam Pie 1x Purple Yam
3x Brown Rice 20 Satiety
2% Volt Damage
150 Volt Damage
for 1,200 seconds Salmon Sashimi 1x Lake Bass 20 Satiety
2% Ice Damage
150 Ice Damage
1,200 seconds Snail Baked Rice 1x Carrion Snail
2x Rice 20 Satiety
15% Physical Resistance
675 Physical Resistance
for 1,200 seconds Snow Lotus Soup 1x Snow Lotus
2x Honey 800 Stamina
20% + 60,000 HP Steak with Sauce 1x Prime Cut
3x Firecap 800 Stamina
20% + 60,000 HP Truffle Fried Rice 1x Black Truffle
1x Onion
2x Rice 20 Satiety
2% Physical Damage
150 Physical Damage
for 1,200 seconds Balloon Fruit Salad 2x Balloon Fruit
2x Thornmato
1x Salad Dressing 10 Satiety
16% + 34,000 HP Barnacle Seafood Pizza 1x Barnacle
2x Brown Rice
1x Onion 10 Satiety
16% + 34,000 HP Barnacle Stew 2x Barnacle
4x Lettuce 10 Satiety
10% Physical Resistance
290 Physical Resistance
for 900 seconds Boiled Scallops 2x Scallop
3x Lettuc 10 Satiety
15% + 20,000 HP Caviar Potato Balls 1x Caviar
2x Potato 10 Satiety
1% Physical Damage
80 Physical Damage
for 900 seconds Caviar Sushi 1x Caviar
2x Rice
2x Laver 10 Satiety
16% + 34,000 HP Chocolate Bread 2x Cocoa Beans
2x Brown Rice 10 Satiety
16% + 34,000 HP Cocoa Milk 2x Cocoa Beans
2x Honey
1x Milk 10 Satiety
10% Ice Resistance
290 Ice Resistance
for 900 seconds Eel and Mushroom Soup 1x Electric Eel
2x Firecap 10 Satiety
1% Volt Damage
290 Volt Damage
for 900 seconds Fiddlehead Pie 2x Fiddlehead
2x Brown Rice 10 Satiety
16% + 34,000 HP Firedragon Fruit Tea 2x Fiddlehead
4x Lettuce 10 Satiety
1% Flame Damage
80 Flame Damage
for 900 seconds Fruit Cake 2x Strawberry
1x Homi Grain
1x Fallen Fruit
1x Poultry Egg 10 Satiety
15% + 20,000 HP Iced Strawberry Soda 2x Strawberry
1x Honey
1x Carbonated Water 10 Satiety
10% Flame Resistance
170 Flame Resistance
for 900 seconds Jam on Toast 1x Small Blueberry Jam
1x Strawberry
3x Homi Grain 10 Satiety
1% Volt Damage
45 Volt Damage
for 900 seconds Pine Cocoa 1x Pinecone
1x Cocoa Beans
2x Milk 10 Satiety
16% + 34,000 HP Roast Rump 2x Rear Hock 500 Stamina
15% + 20,000 HP Sea Crab Soup 2x Hermit Crab
4x Mushroom 10 Satiety
10% Flame Resistance
290 Flame Resistance
for 900 seconds Seafood Soup 3x Conch
2x Scallop
1x Lettuce 10 Satiety
1% Ice Damage
45 Ice Damage
for 900 seconds Simple Power Salad 1x Broccoli
1x Thornmato
1x Lettuce
1x Poultry Egg
1x Salad Dressing 10 Satiety
10% Physical Resistance
170 Physical Resistance
for 900 seconds Snow Azalea Tea 1x Snow Azalea
1x Milk
1x Honey 10 Satiety
1% Ice Damage
80 Ice Damage
for 900 seconds Spicy Burger 3x Homi Grain
2x Rear Hock
1x Lettuce 10 Satiety
1% Physical Damage
45 Physical Damage
for 900 seconds Spicy Eel 1x Electric Eel 10 Satiety
10% Volt Resistance
290 Volt Resistance
for 900 seconds Steamed Crab 2x Portunid
2x Lettuce 10 Satiety
15% + 20,000 HP Steamed Egg with Sea Urchin 2x Sea Urchin
2x Poultry Egg 10 Satiety
15% + 34,000 HP Sweet Pomegranate Juice 2x Phosphogranate
2x Honey
2x Carbonated Water 600 Stamina
16% + 34,000 HP Thundercloud Blueberry Soda 1x Small Blueberry Jar
2x Honey
1x Carbonated Water 10 Satiety
10% Volt Resistance
170 Volt Resistance
for 900 seconds Tomato and Fried Egg Pasta 4x Thornmato
3x Homi Grain
1x Poultry Egg 10 Satiety
1% Flame Damage
45 Flame Damage
for 900 seconds Black Moss Soup 2x Black Moss
2x Lettuce 8 Satiety
14% + 10,000 HP Breakfast Cereal 2x Homi Grain
1x Milk 14 Satiety Crispy Chicken Burger 1x Homi Grain
1x Poultry Meat
1x Lettuce 7 Satiety
12% + 3,300 HP Dandelion Mushroom Soup 1x Dandelion Seed
2x Mushroom 7 Satiety
12% + 3,300 HP Egg Fried Rice 2x Rice
1x Poultry Egg 14 Satiety Firecap Mushroom Soup 2x Firecap
2x Lettuce 400 Stamina
13% + 10,000 HP Fried Chicken 2x Poultry Meat
1x Homi Grain 7 Satiety
12% + 3,300 HP Fries 1x Potato
1x Salad Dressing 14 Satiety Golden Egg and Tomato 2x Thornmato
2x Poultry Egg 7 Satiety
12% + 3,300 HP Honeyed Fruit Juice 2x Fallen Fruit
1x Honey
1x Carbonated Water 300 Stamina
12% + 3,300 HP Iced Orchid Surprise 2x Ghost Mushroom
1x Milk
1x Carbonated Water 300 Stamina
12% + 3,300 HP Meat and Potato Stew 1x Potato
1x Game Meat 14 Satiety Meat Bun 2x Homi Grain
1x Game Meat 14 Satiety Mushroom Soup 2x Mushroom
2x Lettuce 7 Satiety
12% + 3,300 HP Red Wheat Bread 2x Brown Rice 16 Satiety Seaweed and Egg Soup 2x Laver
1x Poultry Egg 7 Satiety
12% + 3,300 HP Sliced Fish with Mushroom 2x Mushroom
1x Silver Bass 7 Satiety
12% + 3,300 HP Steamed Conch 2x Conch
1x Lettuce 7 Satiety
12% + 3,300 HP Stir-Fried Broccoli 2x Broccoli 14 Satiety Surf and Turf 1x Darby’s Sturgeon
2x Poultry Egg 8 Satiety
13% + 10,000 HP Vegetable Salad 1x Fallen Fruit
1x Thornmato
1x Lettuce
1x Salad Dressing 7 Satiety
12% + 3,300 HP Crispy Grilled Fish 1x Silver Bass 10 Satiety Fried Egg 2x Poultry egg 5 Satiety
10% + 1,500 HP Fried Mushrooms 2x Mushroom 5 Satiety
10% + 1,500 HP Lettuce Salad 2x Lettuce
1x Salad Dressing 5 Satiety
10% + 1,500 HP Sizzling Meat 2x Game Meat 10 Satiety Wholegrain Bread 2x Homi Grain 10 Satiety

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How to turn spent corn cobs into stock – recipe - The Guardian

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Weekend Indulgence: 5 Bihari Recipes To Enjoy Over Weekend - NDTV Food

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Freezer Meals and Recipes to Cook for New (and Tired Parents) - The New York Times

A collection of ready-to-eat meals is almost as good as a full night’s sleep.

Nothing can prepare someone for the level of exhaustion and elation that accompanies the early days of parenthood. But helping stock a friend’s freezer with delicious, nourishing dishes that need just a few minutes in the oven or microwave can certainly help.

A few tips: Before whipping up a freezer feast for friends, make sure there’s room in their freezer to accommodate it. For recipes that serve more than two, consider preparing half to eat soon and packaging the other half to be frozen and eaten at a later date, or divide a six-serving recipe into three meals by packing them in three two-serving containers. Use containers you don’t need returned, and label them with the dish’s name, instructions and maybe a little note — something like “You’re doing great, Dad!” or “What a lucky kid to have you as a mom.” Becoming a parent is a wild, and at times, lonely road. A little Post-it pep talk can go a long way.

1. Chicken Parmesan

Andrew Scrivani for The New York Times

Melissa Clark’s take on the classic Italian American casserole of fried, breaded chicken covered with tomato sauce and gooey cheese is cozy and satisfying. You can use pork or veal in place of the chicken, or, if you’re cooking for vegetarians, there’s always eggplant Parmesan or lasagna.

Recipe: Chicken Parmesan

2. Easy No-Yeast Cinnamon Rolls

David Malosh for The New York Times. Food Stylist: Simon Andrews.

These cinnamon rolls, which were adapted from “At Home With Magnolia: Classic American Recipes From the Owner of Magnolia Bakery” by Allysa Torey, don’t take as long to make as the traditional sort because they use baking powder and baking soda instead of yeast. Make a double batch, then gift one and freeze the other for your future lazy Sunday self.

Recipe: Easy No-Yeast Cinnamon Rolls

3. Arroz con Pollo

Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

With chicken, rice and vegetables, Von Diaz’s arroz con pollo is a complete meal (or two) in and of itself. Boneless chicken thighs work best here — boneless breasts don’t have enough fat or flavor — but you can also use bone-in chicken thighs.

Recipe: Arroz con Pollo

4. Texas Sheet Cake

Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.

Hot tip: Make friends with Genevieve Ko. Why? Because when you have a baby, she will appear at your house with slices of this cake stacked between wax paper in Tupperware. “Frozen, the slices are like fudgy brownies,” she said.

Recipe: Texas Sheet Cake

5. Cheese Enchiladas

Chris Simpson for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Sophia Pappas.

Cheesy heaven in a 9-by-13 pan, these Tex-Mex enchiladas from Bryan Washington will make everyone in the house happy. Include a jar of salsa, a container of sour cream and other toppings that’ll keep for a while with your delivery.

Recipe: Cheese Enchiladas

6. Best Black Bean Soup

Jessica Emily Marx for The New York Times

“I have made lifelong friends with this soup,” wrote Julia Moskin, and we believe her. Black beans, also known as turtle beans, make a complex, silky broth, so it doesn’t need meat for seasoning like some bean soups do. This recipe calls for chipotle chiles, but ground cumin and ground coriander are a milder substitute. Make a batch of cornbread — cut into wedges and plastic-wrapped so they can be frozen and thawed as needed — to go alongside.

Recipe: Best Black Bean Soup

7. Jordan Marsh’s Blueberry Muffins

Blueberry muffins.Jim Wilson/The New York Times

New parents spend a lot of time holding their little people, so any foods that can be eaten easily with one hand — trail mix, muffins, cookies, hand pies, etc. — are a great idea. These gorgeous, pillowy-soft muffins, a recipe Marian Burros received from a reader in 1987, are tender and sweet, perfect for a 4 a.m. breakfast or a late-night feeding snack.

Recipe: Jordan Marsh’s Blueberry Muffins

8. Creamy Baked Macaroni and Cheese

Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Eric Kim reverse-engineered the much-loved Stouffer’s macaroni and cheese, and for that, we love him forever. It’s so rich and creamy that it’s a meal on its own. Whatever you do, don’t skip the Velveeta! It has sodium citrate, which prevents the sauce from separating.

Recipe: Creamy Baked Macaroni and Cheese

9. Hot Honey Nut Mix

Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Technically not a meal, but for a harried new parent with only one free arm, a big handful of this spicy-sweet mix from Ali Slagle counts. Make two batches: One to snack on now, and one to store in the freezer for later. You can eat it straight from the freezer, but the flavors are better if you let it come to room temperature first.

Recipe: Hot Honey Nut Mix

10. Slow Cooker Ribollita With Smoked Mozzarella Toasts

Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Pack as much seasonal produce as you can into this Italian vegetable soup from Sarah DiGregorio for a delicious and nourishing vegetarian meal that will delight new parents who’ve been subsisting on dry cereal and takeout. (Here are stovetop and Instant Pot versions as well.)

Recipe: Slow Cooker Ribollita With Smoked Mozzarella Toasts

11. Chocolate Chip Cookies

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Make a batch of this chocolate chip cookie dough from David Leite (or any drop cookie dough, really), roll it into balls and freeze them in layers separated by parchment or wax paper in an airtight container. Whenever the desire strikes, new parents can bake off a cookie directly from the freezer. Write the baking instructions on an index card and tape it to the top of the container.

Recipe: Chocolate Chip Cookies

12. Toor Dal (Split Yellow Pigeon Peas)

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.

“I make a really big pot of dal or khichdi and batch it into quart containers to freeze — always a hit with new moms!” Priya Krishna wrote. She recommends this dal recipe from Tejal Rao. Send along a few containers of cooked rice, which can also be frozen.

Recipe: Toor Dal (Split Yellow Pigeon Peas)

13. Shrimp Fried Rice

David Malosh for The New York Times. Food Stylist; Simon Andrews.

This quick shrimp-fried rice from Eric Kim smartly employs the use of one of our favorite shortcut ingredients: frozen vegetables. You can also make it with chunks of boneless chicken, but adjust your cook time accordingly. To reheat frozen rice, add a splash of water and stir the rice to break up chunks, then gently heat in the microwave or on the stovetop until warmed through.

Recipe: Shrimp Fried Rice

14. Turkey Chili

Julia Gartland for The New York Times

Chili is a near-perfect food for sharing. This one, from Pierre Franey, is easy to make in large batches and to adjust spices for differing palates. It also tastes better the second day, freezes like a charm and can be repurposed into a topping for baked potatoes, nachos or chili dogs.

Recipe: Turkey Chili

15. Lemon Bundt Cake

Ryan Liebe for The New York Times. Food Stylist: Victoria Granof.

This lemon cake from Yossy Arefi is the ultimate lemon cake. It contains the zest, juice and flesh of the fruit, so it’s tender, moist and delightfully lip-puckering. Bake it, slice it, then individually wrap the slices before freezing, so tired parents can defrost a slice or two whenever they need a little bit of sunshine.

Recipe: Lemon Bundt Cake

16. Skillet Chicken Potpie

Craig Lee for The New York Times

Divide Alison Roman’s recipe for chicken potpie into two smaller pans before topping with pastry and baking. Once cool, wrap well with plastic wrap and foil, and freeze. Ta-da! Two meals for the new family.

Recipe: Skillet Chicken Potpie

17. Chicken Miso Meatballs

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Crumbled Ritz crackers are the secret to these rich, tender meatballs from Kay Chun (but plain bread crumbs or even old-fashioned oats work, too). Once baked, layer them between parchment and freeze. Stir together the sauce in a small, lidded jar — two parts soy sauce to one part distilled white vinegar, sliced scallions and red-pepper flakes if you like — and pair with a salad that’ll keep for a few days like Genevieve Ko’s kale salad with plums.

Recipe: Chicken Miso Meatballs

18. Slow Cooker BBQ Pulled Pork

Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

If you want to contribute something, but you don’t have the time, then this is the recipe for you. Rub a boneless pork shoulder with a simple spice rub, toss it into a slow cooker, pour over a can of Dr. Pepper, root beer, cola or birch beer, then let it cook on low until the meat collapses and shreds easily. Toss with your favorite barbecue sauce and pile it into a big Tupperware container. Pick up a package of buns and a container of slaw from the store, and voilà, you’re the best friend ever.

Recipe: Slow Cooker BBQ Pulled Pork

19. Bean and Cheese Burritos

Kate Sears for The New York Times. Food Stylist: Barrett Washburne.

These bean and cheese burritos from Kay Chun are a cinch to make, and they freeze beautifully. Make a double batch, wrap them individually in foil and tuck them into your exhausted friend or family member’s freezer. If you have a kid, enlist them to decorate each wrapped burrito with cute pictures and messages using a Sharpie.

Recipe: Bean and Cheese Burritos

20. No-Knead Bread

Joseph De Leo for The New York Times. Food Stylist: Monica Pierini.

Homemade bread is balm for the weary soul. Bake up a loaf or two of Jim Lahey’s famous no-knead bread, then do as Emily Weinstein does: Slice, then toss into a plastic resealable bag and freeze. Whenever they want a piece of perfect toast, all they have to do is pop it into the toaster. (You could also reserve half for them to eat fresh with the pot of soup you’re bringing and slice and freeze the other half. Do you!)

Recipe: No-Knead Bread

21. Picadillo

Johnny Miller for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis.

Savory and sweet with pops of briny olives and crunchy almonds, picadillo is a Cuban beef and tomato dish that’s a delight to eat. Krysten Chambrot, associate editor of New York Times Cooking, said her mom filled her freezer with it when she was in college. “I ate it for months and was so grateful,” she wrote. “It’s literally the most cozy thing in the world to me.”

Recipe: Picadillo

22. Slow Cooker Lemony Chicken Soup

Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.

Homemade chicken soup is always a good idea. Sarah DiGregorio’s lemony riff is a “fix-it-and-forget-it” version that comes together in a slow cooker so it’s mostly hands-off. Once it’s done, divide it into a couple of different containers — one for now and one to freeze — and don’t add the tortellini yet! Boil it separately until just al dente, and include it in a separate container so they can be added to the soup as needed.

Recipe: Slow Cooker Lemony Chicken Soup

23. Big Cluster Chocolaty Granola

David Malosh for The New York Times. Food Stylist: Simon Andrews.

We’ll say it again: Make them foods they can eat with one hand. This chunky, chocolaty granola from Ali Slagle fits the bill and can be eaten out of hand, in a bowl with milk or over ice cream. For those with a sweet tooth, you can add mini chocolate chips or Cocoa Puffs cereal after the granola has cooled.

Recipe: Big Cluster Chocolaty Granola

24. Salted Caramel Ice Cream

Angie Mosier for The New York Times

“Ice cream. A freezer full of ice cream is an amazing thing,” wrote Pete Wells, when asked what freezer-friendly dish he likes to gift new parents. We’re pretty sure he meant ordering several pints (Jeni’s and Graeter’s are staff favorites), but some of Melissa Clark’s homemade salted caramel ice cream would feel like a real luxury.

Recipe: Salted Caramel Ice Cream

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