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Zelda: Tears Of The Kingdom – 10 Best Food Recipes To Heal Link's Stamina GameRant Article From & Read More ( Zelda: Tears Of The Kingdom – 10 Best Food Recipes To Heal Link's Stamina - GameRant )It was Jacob Kenedy’s pasta e patate that sold me. A beguiling dish of two favourite foods. Introducing maybe the best 20 Best: featuring Giorgio Locatelli’s garlic, oil and chilli spaghetti, Florence Knight’s clams and lovage linguine, Anna Del Conte’s bucatini wth pancetta. Perfect pasta meals made in just minutes. Whether it’s fast food for you in a hurry, or a feast with friends or family. Simple!
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Article From & Read More ( The 20 best easy pasta recipes – from pistachio pesto to great baked gnocchi - The Guardian )Recipe collection
Two chicken curries topped the list, while hearty pastas, one-pots and a zesty orange cake also made this year’s autumn more appetising.
By / Photographs by Laura Murray for The Wall Street Journal, Food Styling by Maggie Ruggiero, Prop Styling by Stephanie De Luca
I WORRY porridge might be going the way of the mixtape. This is not something to lose sleep over, obviously, but it would be a shame: A good, creamy bowl of porridge is a warming nutritional comfort we can offer ourselves and our loved ones every morning. And it takes 20 minutes, tops.
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Article From & Read More ( The Way You Should Be Making Oatmeal Now: 4 Easy, Irresistible Recipes - The Wall Street Journal )
Grilled onions are ever so underrated – in summer, I love them piled on to the barbecue, but their nutty sweetness is a great addition to just about any meal at any time of year. I’m also a huge fan of roast garlic, which is a great thing to have to hand at all times: just peel, roast and cover with good oil, and it will keep for almost as long as you can resist using it all up. And then we come to dill, whose zesty acidity is the best possible friend to today’s dish, the first of my recipes while I, excitedly, stand in for the uber-talented Meera Sodha for the next four weeks.
Prep 10 min
Cook 35 min
Serves 4
1 x 400g tin chickpeas, drained (240g net weight; save the liquid for making mayonnaise or meringues)
1 garlic bulb, separated into cloves and peeled
3 tbsp rapeseed oil
1 tbsp olive oil
1 tbsp white miso paste
Salt
3 bunches spring onions, trimmed
1 tbsp cornflour
2 tbsp vegetable oil
½ tsp cumin seeds
1 tbsp sesame seeds
For the dill vinaigrette
1 small bunch dill (about 20g)
100ml rapeseed oil
2 tbsp apple cider vinegar
1 tbsp dijon mustard
Put 50g of the chickpeas in a sieve and set them aside to dry out a little.
Heat the oven to 190C (170C fan)/375F/gas 5. Put the garlic on an oven tray, splash over tablespoon of rapeseed oil, toss to coat, then roast for 10-12 minutes, until golden (ideally, make a batch in advance when your oven is already on for another use). Transfer the roast garlic to a blender, add the olive oil and miso paste, and blitz until almost smooth.
Tip the remaining 190g chickpeas into the blender, add 125ml water and blitz again, until almost smooth. Scrape the garlic and chickpea mixture into a medium saucepan and cover.
Put all the ingredients for the vinaigrette in a blender with a couple of spoonfuls of cold water to loosen, then blitz until almost smooth and season with salt to taste.
As mentioned above, spring onions work brilliantly on a barbecue, but they’ll be fine cooked indoors on a griddle pan or large frying pan, too, or even roasted at 230C (210C fan)/450F/gas 8. Either way, coat them in the remaining two tablespoons of rapeseed oil, season with salt and cook, turning as necessary, for eight to 10 minutes, until softened and slightly charred.Dry the reserved chickpeas in the sieve as best you can – a gentle rub in a clean tea towel should do the trick – then arrange them in a single layer on a flat tray. Sift the cornflour all over the top and season generously with salt. Put the vegetable oil in a large frying pan on a medium heat. When it’s almost smoking, tip in the chickpeas from the tray, scatter over the cumin and sesame seeds, and cook, shaking the pan continuously over the heat, for four or five minutes, until the chickpeas are crisp and golden brown all over.
To serve, gently warm the chickpea mash – depending on how long it’s been sitting around for, you may need to add a touch of water to loosen it a little – then pile on to a large serving plate. Top with the grilled onions, drizzle over the dill vinaigrette and finish with the crisp chickpeas scattered all over.
Chantelle Nicholson is chef/patron of Apricity, London W1
When I started cooking at an early age, I had to make do with some pretty antiquated cookbooks from my mother’s limited collection. This dish was in a recipe anthology and caught my attention; I have cooked and updated it many times over the years, but it is always dreamy, particularly at this time of year, when garlic is so young and sweet. The chicken comes out of the pot all golden and tender with an intoxicating scent of garlic and herbs floating through the air. If you invest in a good chicken, the bones will make a killer stock. Serve with plenty of crusty bread and a green salad.
Prep 10 min
Cook 2 hr 30 min
Serves 4-6
1 medium-size free-range chicken
Salt and pepper
30g butter
80ml olive oil
40 unpeeled garlic cloves
3 carrots, roughly chopped
1 leek, washed and sliced
1 large fennel bulb, trimmed and cut into about 8 wedges
1 small bunch each thyme, rosemary and tarragon
½ lemon
3 bay leaves
1 glass medium-bodied dry white wine
125g flour, mixed with 10 tbsp water to make a thick paste
Generously season the chicken inside and out, and put a large casserole on a high heat. When the pan is smoking hot, add the butter and a splosh of olive oil, then brown the chicken on all sides. Lift the chicken out of the the pan and set aside.
Heat the oven to 160C (140C fan)/350F/gas 4. Put four tablespoons of oil in the hot casserole pot, add the garlic, carrots, leek and fennel, and cook, stirring occasionally, for eight to 10 minutes, to soften the veg and gently brown the garlic and carrots.
Push most of the thyme, rosemary and tarragon inside the cavity of the chicken, along with the lemon half, then nestle the bird among the vegetables. Scatter over the remaining thyme, rosemary and tarragon, add the bay leaf, then pour in the wine.
Roughly divide the flour and water paste into four and roll these into lengths. Place the paste around the rim of the baking dish, the press the lid on to seal. Bake for two hours.
Break the flour paste seal, wipe clean the edges of the dish and take to the table with a board, a carving knife, a plate of crusty bread and a green salad.
Article From & Read More ( Thomasina Miers’ recipe for Provençal chicken casserole with new-season’s garlic - The Guardian )In the kitchen, as in life, there are some things I simply rarely get around to doing, or cooking, or using all that much. So much so, in fact, that I often forget just how satisfying and delicious they can be. Cooking food with steam is a good example: I know I love it, but it sometimes takes a whole steamed meal to remind myself of the fact. Today’s recipes are unashamedly a few steps up from a simple plate of steamed greens, but they make a satisfying and delicious bank holiday project.
These sticky rice balls, which in their native Hunan region are known as pearl sticky rice balls, are a type of dim sum that are often served on celebratory occasions. Ideally, cook them in a stack of Chinese steaming baskets; if you have only one basket, however, steam them in batches and serve as they are ready. If you’d like to get ahead, make the balls a day before, refrigerate and roll in the rice just before steaming.
Prep 25 min
Soak 2 hr+
Chill 30 min+
Cook 1 hr
Makes 22, to serve as part of a dim sum spread
25g dried shiitake mushrooms, soaked in 100ml hot water, then drained and finely chopped – reserve 2 tbsp of the soaking liquid
1 tbsp olive oil
½ tsp soy sauce
300g Thai sticky rice, soaked for at least 2 hours, or overnight
300g white cabbage leaves – the tougher outer leaves work best here
3 tsp mixed black and white sesame seeds
For the prawns
11 raw king prawns (120g), each cut in half widthways
2 tsp Shaoxing rice-wine vinegar
2 tsp cornflour
Fine sea salt
For the pork filling
260g unsmoked bacon lardons
4 tbsp olive oil
1 tbsp Shaoxing rice-wine vinegar
15g fresh ginger, peeled and finely grated
4 tsp cornflour
½ tsp ground white pepper
1 tsp sesame oil
¼ tsp soft brown sugar
200g pork mince
5 spring onions (or 75g chives), thinly sliced – set aside 10g of the green parts to garnish
70g fine green beans, topped and finely sliced
For the dipping sauce
60ml soy sauce
3 tbsp Shaoxing rice-wine vinegar
15g soft brown sugar
2 tsp sesame oil
Put the drained, chopped shiitake and a tablespoon of olive oil in a small saucepan on a medium-high heat, and cook for six or seven minutes, until dark and almost completely crisp. Off the heat, stir in a half-teaspoon of soy sauce, then leave to cool.
Put the prawns in a small bowl with the vinegar, cornflour and a quarter-teaspoon of salt, toss to coat, then refrigerate.
Now for the pork filling. Put the lardons and two tablespoons of olive oil in a food processor and blitz smooth. In a small bowl, combine the reserved mushroom soaking liquor, the vinegar, ginger, cornflour, pepper, sesame oil, sugar and half a teaspoon of salt, then tip into the food processor, add the pork mince and blitz for two minutes, to make a paste. Scrape into a bowl, add the crisp shiitake, spring onions and green beans, and stir with a wooden spoon for a minute or two, until the mixture starts to form strands.
Separate the mixture into 30g balls – you should end up with 22 or so – and place these on a tray. Put the remaining two tablespoons of olive oil in a small bowl and, with oiled hands and working one by one, pat each ball into a flat disc on your palm. Put one piece of prawn in the middle, then fold in the edges and reform into a tight ball. Return to the tray and chill for 30 minutes, or overnight.
Half-fill a steamer pan with water, cover and bring to a simmer on a medium-high heat.
Drain the soaked rice and spread it out on a tray. Roll the chilled pork balls in the rice, pressing down gently so they get well coated. Divide the cabbage between the steamer baskets, arrange the rice-covered pork balls on top, cover and steam on a medium-high heat for 20 minutes. Lift the steamer baskets off the pan and set aside, covered with the lid or a tea towel, for 10 minutes.
Meanwhile, make the dipping sauce: whisk all the ingredients and two tablespoons of cold water in a bowl, then set aside.
Arrange the cabbage leaves and the pork balls on a platter, scatter the reserved spring onion greens and sesame seeds on top, and serve with the dipping sauce.
Rayu is a Japanese chilli oil, and this version features cashew nuts and shichimi togarashi, a Japanese chilli blend made up of seven essential spices and seasonings – look for it on the world food aisle of large supermarkets. Make double the amount of rayu, if you like: it will keep in a sterilised jar in the fridge for up to 10 days, and is a lovely condiment to have to hand for spooning over crisp fried eggs or stirred through greens.
Prep 5 min
Cook 40 min
Serves 4
60ml sunflower oil
3 spring onions, whites finely chopped, greens sliced lengthways and put in a bowl of cold water
35g raw cashews, roughly crushed in a mortar
10g fresh ginger, peeled and grated
1 tbsp white sesame seeds
50ml soy sauce
1 tbsp rice-wine vinegar
2 tbsp maple syrup
1 tsp shichimi togarashi
1 tsp paprika
2 large aubergines (600g), stems removed
Fine sea salt
To make the rayu, put the oil, spring onion whites, cashews and ginger in a medium pan on a medium heat, bring to a simmer and cook for two minutes. Add the sesame seeds, cook for another two minutes, or until the cashews have browned, then take off the heat and carefully stir in the soy sauce, vinegar, maple syrup, shichimi togarashi and paprika (you are adding cold liquid to hot oil, so it will bubble quite vigorously). Return the pan to the heat, simmer for two minutes more, until slightly reduced, then pour into a bowl and leave to cool to room temperature.
Cut the aubergines in half widthways, then cut each half into 7cm x 2cm batons. Put these in a large bowl with a teaspoon of salt, then transfer to a steaming basket (or a colander that will sit over a large saucepan) and set aside.
Fill a large saucepan or steamer with enough water to come 4cm up the sides, then bring it to a boil. Place the aubergine basket (or colander) on top of the pan of boiling water, cover to prevent the steam escaping, then turn down the heat to medium and leave to steam for 20 minutes, or until the aubergines are very soft but still hold their shape. Lift the basket (or colander) off the pan, transfer to the sink, uncover and leave to drain for five minutes. Set the basket (or colander) over a large bowl and leave to cool to room temperature.
Once cooled, transfer the aubergines to a large platter, drizzle over the rayu, top with the drained crisp spring onion greens and serve at room temperature.
This is inspired by a dessert on traditional dim sum carts, whose sweet offering is often fairly plain, mainly to offset all the savoury dim sum you’ve just eaten. If your steamer basket isn’t big enough to hold a 19cm cake tin, use ramekins or individual cake moulds instead. Just make sure to trim the bananas to fit the bases.
Prep 25 min
Cook 40 min
Serves 6-8
3 large eggs
60ml vegetable oil, plus 1 tsp extra for greasing
120g coconut palm sugar, or soft brown sugar
1½ tsp vanilla bean paste
⅛ tsp fine salt
80ml whole milk
20g custard powder
120g plain flour
2 tsp baking powder
3-4 bananas (425g), peeled and cut in half lengthways
200ml double cream
100g Greek yoghurt
100g roasted and salted peanuts, roughly chopped
For the butter syrup
100g coconut palm sugar, or soft brown sugar
⅔ tsp ground star anise
¼ tsp fine sea salt
60g room-temperature unsalted butter, cut into cubes
Put the eggs, oil, sugar, vanilla and salt in the bowl of a stand mixer fitted with a whisk attachment, then beat on medium-high speed for 10 minutes, until fluffy and doubled in size. With the whisk still going, slowly pour in the milk, then whisk for another 30 or so seconds, until it’s fully incorporated.
Put the custard powder, plain flour and baking powder in a medium bowl, mix to combine, then sieve into a second bowl. Sieve a sixth of the flour mixture into the egg mixture, then fold it in with a whisk, taking care not to knock out too much air. Repeat until all the flour mixture has been added (adding it in stages like this helps prevent lumps forming in the batter). Cover with reusable kitchen wrap and set aside for 30 minutes.
Meanwhile, make the butter syrup. Put the sugar, star anise, salt and 100ml cold water in a small saucepan on a medium-high heat and cook for seven to 10 minutes, until it’s bubbling furiously and reduced by half. Stir in the butter, then take off the heat.
Grease and line a round 19cm cake tin. Pour in 100ml of the syrup, then arrange the bananas cut side down and slightly overlapping on top. Set aside until needed.
Half-fill a saucepan with water, cover and bring to a boil. Once boiling, turn down the heat to medium-high. Pour the batter on top of the bananas in the tin, then put it in a steamer basket. Put the basket on top of the pan, cover with a tea towel and then the lid, and steam for 35 minutes.
Take off the heat and leave to rest for five minutes, until cool enough to handle. You will now have a set but fluffy cake.
Meanwhile, put the cream and yoghurt in a bowl, and whisk for three or four minutes, to soft peaks.
Carefully run a palette knife or similar around the edge of the cake to loosen it from the tin and put a large flat plate on top. Invert the tin, tap gently to release the cake, then lift off the tin and peel off the paper. Gently reheat the butter syrup and pour it all over the top. Scatter over half the peanuts and put the rest in a small bowl.
Serve warm with the cream mix and extra peanuts on the side.
Article From & Read More ( Yotam Ottolenghi on cooking with steam – recipes - The Guardian )[unable to retrieve full-text content]
Aditi Rao Hydari’s love for these street foods of India will make you hungry Recipes Article From & Read More ( Aditi Rao Hydari’s love for these street foods of India will make you hungry - Recipes )Potatoes have been on the menu a lot lately. It started with potatoes Romanoff, moved on to steakhouse garlic butter Parmesan crisscross potatoes, then magic mayonnaise potatoes. These roasted Mediterranean lemon potatoes joined the party and weren't intimidated at all by the other potato recipes. This roasted potato recipe is loaded with Mediterranean flavor, and is crispy on the outside and creamy on the inside. Not only that, but they have an interesting cooking technique.
The shopping list for these potatoes is short and sweet: small potatoes, chicken broth, olive oil, a lemon, garlic and Mediterranean seasoning. The broth, olive oil, lemon juice, garlic and seasoning are stirred together and poured over the potatoes in a baking dish. Yes, these potatoes bake in an enhanced chicken broth. Bake the potatoes until crispy and tender, stirring a couple times during the cooking time. The chicken broth and other ingredients bake into the potatoes as the cook, creating a super creamy interior.
Either Mediterranean, Greek or Italian seasoning works for this recipe, or simply use dried oregano. Serve these potatoes as a side dish for dinner with chicken, beef, lamb or pork.
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 50 minutes to 1 hour and 5 minutes
Servings: 4
Ingredients
Here's how to make it:
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Article From & Read More ( Mediterranean Lemon Potatoes Recipe: Crispy, Creamy, Crazy Good - 30Seconds.com )Sealing in the juices
The idea that searing meat seals in the juices originated as a theory of the father of organic chemistry, Justus von Liebig (who, coincidentally, also invented things like the Liebig condenser and OXO cubes). Legendary French chef August Escoffier then adopted Liebig’s hypothesis.
Until Escoffier popularised it, it was common in French cooking to roast meats far from the fire before moving them closer to brown before serving. Escoffier’s adoption of Liebig’s theory flipped that process around and completely changed the way the Western world cooked. Unfortunately, Liebig’s theory is completely untrue. Searing doesn’t trap juices inside meat at all, and the idea that it does is probably the most enduring myth in all of cooking.
This is not to say that searing is a bad thing. On the contrary, it’s absolutely necessary. Searing meat makes it taste better through the development of Maillard reactions that we’ve discussed in previous columns. A seared steak is tastier than one that isn’t, which means you produce more saliva, which in turn makes your food taste juicier. So I am sorry to tell you that a fair amount of the juiciness you experience from a well-seared steak is actually coming from your own juices.
How many times do you flip a steak?
Gordon flips his steaks once, and Heston flips his many times. I’m sure both of those guys can cook a pretty decent piece of meat, so that should immediately tell you that there is more than one way to do it.
The reality is that the most important part of cooking a steak is getting it seared well (for flavour, not sealing in juices). The more times you flip a steak, the faster it will cook. That’s because the top of the steak will be hotter (having more recently been in contact with the pan), and therefore it will cook by conducting heat in two directions from the top and the bottom, rather than just from the bottom while the top remains cold.
If I’m cooking a thin steak, I might just flip it once to make sure it stays in the pan as long as possible for a better sear. If I’m cooking a steak that’s very thick, I might flip it more often so that it cooks faster.
Regardless of how many times you flip the steak, one thing is true: the juices of the steak will collect in the centre of the steak, which means that in order to stop those juices leaking out the moment you cut into the steak, you need to rest it, and rest it well.
Resting
Resting is important for just about anything you might cook, or not. I rest stews, omelettes, even salad dressings – and of course, steaks. Resting allows the juices that have collected in the centre of the meat to redistribute throughout the meat a little, but mainly lets the juices cool slightly and thicken with the natural gelatine so they cling to the meat rather than running out onto your plate.
I rest my steaks in a warm place, on a warm plate free from draughts. One of the easiest ways to do this is to microwave a porcelain plate for about 30 seconds until it’s slightly warm, then rest the steak on it in the microwave without the microwave on, but with the door closed.
If you’re worried about the steak going “cold”, just know that the centre of the steak won’t change in temperature too much over the five to 10 minutes that you rest it, so I often flash the outside of the steak for a few seconds each side in a hot pan after resting to bring back the freshly seared exterior.
But hang on, how do I know it’s done?
I am very wary of recipes that call for steak cooking times. The total time taken to cook a steak will vary enormously depending on the size and material of your pan, the type of heat source and power of it, the thickness of the steak, how many times you might flip it, how many steaks you might put into the pan, and dozens of other variables.
A 400g scotch as in this recipe might be about 3.5cm thick, which is quite thick as far as steaks go. I might cook that in a 26cm diameter carbon steel frying pan over medium heat on the largest gas burner on my stovetop. If I flip that 3 or 4 times, in total it might take me about 8-10 minutes to hit medium-rare (54C internal temperature) if I baste with hot butter for about 2 minutes at the end.
That said, if you cook the same steak in a different pan on an electric or induction cooktop, it might take much longer or shorter. I’ve cooked thick steaks on a barbecue over low heat for 20 minutes or more just to hit rare (around 50C internal temperature). The point is, there are many, many ways to cook a steak but what’s important at the end of the day is making sure the internal temperature is right by the time the exterior is well-seared and flavourful.
As we’ve discussed with roasts, a probe thermometer is great for this, but it’s not much help for thin steaks, and once you become more adept with cooking steaks even a thermometer isn’t really necessary. My best advice is to press the steak with your fingers. Most steaks will become more firm the more they cook (wagyu being the exception, as the marbled fat is more firm when solid), so when you press the steak, imagine you’re biting into it. If it feels about the texture you’d like to eat it, it’s done. Once you’ve cooked enough steaks knowing how a medium-rare steak feels when you press it will become second nature.
If you do want to check temperature, for a rare steak remove it from the pan when its internal temperature is about 48C (rising to 50C as it rests), for medium-rare remove it at around 52C (rising to 54C after resting), medium steaks should be taken out at 58C (rising to 60C), and well-done steaks can be removed at 67C (rising to 70C).
It’s much easier to cook one or two thick steaks than multiple thin ones, so I always recommend buying steaks for sharing, rather than trying to cook smaller individual ones.
Do I need to bring it to room temperature before I cook it?
Bringing a steak to room temperature before you cook it takes literally hours (much longer than the 10-15 minutes most recipes suggest), and in the end does nearly nothing to affect cooking time or evenness of cooking. But keeping a steak uncovered, whether in the fridge or on the bench, will dry the surface and help you get a better sear when you cook it.
So instead of worrying about bringing your steaks to room temperature, keep them uncovered, either in the fridge or your bench, and make sure they’re dry when you start to cook.
Perfecting the pan jus
The difference between a pan jus and a gravy is that the former is reduced until thick, while the latter is thickened with starch, often in the form of a roux. The difficulty with pan jus in the modern day is that unless you’re using home-made stock, commercial stocks have a lot of the gelatine removed so they don’t congeal on the shelf or in the fridge. That’s great for selling products but not so great for making a jus.
Thankfully, the solution is simple. Either use a home-made stock, or add a touch of powdered gelatine to help the thickening process along a little. Even if you don’t add gelatine, the fond (the brown bits left on the pan after cooking a steak) should provide enough thickening to help your jus. Non-stick pans don’t produce much fond, so try to cook your steaks in carbon steel or stainless steel pans for a flavourful jus.
Article From & Read More ( How to cook the perfect steak, Adam Liaw steak masterclass, how to cook steak, should you flip steak, butter basted steak - Sydney Morning Herald )Food is an important resource in Zelda Tears of the Kingdom for healing, stat recovery, and resistance to the heat and cold. The process can involve a ton of legwork, from hunting down lizards to finding specific plants to chasing game. Whatever the case may be for a recipe, understanding some of the best kinds of things to cook can be the difference between preparedness and a lack of it. Whether you’ve just finished playing Breath of the Wild or are starting Zelda Tears of the Kingdom anew, you’ll have to learn how to cook in Hyrule. So grab your chef’s hat. We have a list of the best food recipes in Zelda Tears of the Kingdom for you to learn and use.
Image via: The Nerd Stash
Dishes in Zelda Tears of the Kingdom can provide all kinds of benefits. Hasty dishes can help increase your speed if you really need to leg it out of an enemy’s way. Energizing dishes can help improve stamina, especially when you’re climbing a tall mountain. If you’re gliding down somewhere, you’d rather not test with gravity. Energizing stamina dishes can help restore that wheel in a pinch. Spicy things for cold resistance, chilly things for heat resistance, if there is something to be gained, it likely can be achieved through food. (Have you noticed that Link gets a real big smile on his face while cooking? Not a coincidence.)
Below are a few of the best food recipes to make in Zelda Tears of the Kingdom. While some of the best dishes in the game can be complex, many of these aren’t. It can just be a simple matter of going to your nearest vendor selling food items or hunting down a few animals with a bow and arrow. In this article, we’ll focus on the best dishes to restore Link’s health. Because let’s face it, when you’re in a pinch with some big enemies, health is all you’re concerned about.
RELATED: All Horse Stable Locations in Zelda Tears of the Kingdom
Image via: The Nerd Stash
Spicy food can help you get through a cold spot, but this dish, in particular, has some robust healing effects. Additionally, getting your hands on it is not hard, so that’s always a plus. It can heal five hearts, making it good enough for any boss battle or pinching situation. If you have extra Spicy Peppers lying around, trying this dish isn’t a waste. If you don’t know where to get your hands on some Spicy Peppers, you can find them at many locations around the map. For example, Kakariko Village has some just southeast of Central Hyrule. They’re also found in the places you’d need them the most, such as cold regions closer to the Gutanbac Shrine or places like Gerudo or Hebra. This dish is easy to collect ingredients for, so it’s one of the best food recipes in Zelda Tears of the Kingdom.
Image via: The Nerd Stash
This is a relatively simple dish to make, and as a consequence, it only gives back Link a few hearts. However, be that as it may, the dish is easy to come by, as common as what you can find lying around on your travels. Getting all the ingredients you need for the Spicy Fruit & Mushroom Mix is almost as simple as taking a stroll in the nearby forest. Hylian Shrooms are practically everywhere in forested areas, and Spicy Peppers can be bought or found at multiple locations. If you plan on going to a colder environment, this dish can also serve as a handy cold resistance package. Just be aware this one, in particular, only gives you six minutes with each serving. The utility of the Spicy Fruit & Mushroom Mix makes it one of the best food recipes in Tears of the Kingdom for restoring health in the early game.
Image via: The Nerd Stash
Like all the other spicy foods in this game, Spicy Pepper Steak offers great cold resistance. The dual purpose of this dish makes it one of the best food recipes in Tears of the Kingdom. If you plan on braving some wintery depths, keep a few of these on your person. The cold resistance time for Spicy Pepper Steak is just over eight minutes. So, a few of these can be all the cold resistance you’ll need for an entire adventure. In addition to sounding delicious by itself, this steak recovers seven hearts for Link. So even if you don’t need the cold resistance, this is still one of the best food recipes in Tears of the Kingdom for healing.
Image via: The Nerd Stash
While some of the best food recipes in Tears of the Kingdom have a dual purpose, sometimes you just need hearts. And for that, we suggest the Fish & Mushroom Skewer. Mushrooms are common enough to find. Just take a walk in the nearby forest. The more challenging point to this equation is the seafood. On the coast of any body of water, you may find a little critter called a Bright-Eyed Crab. Catching that crustacean is the last step toward getting as many Fish & Mushroom Skewers as you need. It’s a simple meal, but it recovers seven hearts. So it’s excellent for healing.
Article From & Read More ( The Best Food Recipes To Make in Zelda Tears of the Kingdom - The Nerd Stash )
