#and to make it even more delicious we put buffalo wing sauce over the cheese

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Entertaining & Parties Game Day Food Ideas

85 Super Bowl Appetizers The Whole Team Will Love

Everyone can unite over winning apps!

by CAMILLE LOWDER

UPDATED: JAN 18, 2023

buffalo chicken blooming quesadilla ringPHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

One of our favorite parts about the Super Bowl (Feb. 12, 2023) is how it can bring people together, united over one common goal—watching Rihanna in the halftime show. 😉 We jest, obviously we’re talking about the food! Whether you’re in it for the sports, the wild commercials, the Puppy Bowl, or the halftime show, everyone can unite over some winning apps for Super Bowl LVII. We have all the classics, like next-level wings, dips, and sliders, plus some show-stoppers like pull-apart breads and football-themed desserts.

There’s really something for everyone, from last-minute party throwers to hosts with the most. Short on time? Throw some chips or crackers in a bowl, serve next to an epic dip like our Nashville hot chicken dip or our football field dip, and call it a day. Looking for something a little easier? Homemade guacamole is always a hit, and nacho cheese is a classic for a reason. Looking to impress? Our sloppy Joe cups, our cheeseburger tot sliders, and our shrimp tostada bites are the perfect intersection between classy and game day. Want to really wow your crowd? Put our pull-apart spinach-artichoke football, our blooming quesadilla ring, or our football field dip in the middle of your app table and watch people lose their minds.

Sometimes all it takes for an incredible party spread is to change up the flavors of old standbys. We love Buffalo wing sauce as much as the next person, but were happily blown away by the flavor of our Taiwanese popcorn chicken, our honey-garlic cauliflower, and our ranch wings too. We almost couldn’t believe it, but grape jelly does truly elevate meatballs. And turns out, you can put anything in an egg roll—like Reuben sandwich-, meatball sub-, or cheesesteak-inspired fillings—for the perfect party appetizer.

No matter who you’re cheering for this Super Bowl, these apps will start the day off right—and keep everyone happy right up to the last play. For more game day inspiration, check out our favorite Super Bowl snacks, our top game day desserts, and our best-ever Super Bowl drinks too.

philly cheesesteak slidersPHOTO: KATE JORDAN; FOOD STYLING: MAKINZE GORE

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Philly Cheesesteak Sliders

These sliders are like your favorite iconic Philly cheesesteak, made miniature so you can share (or eat more than one!).

Get the Philly Cheesesteak Sliders recipe.

buffalo wingsPARKER FEIERBACH

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Classic Buffalo Wings

To save time (and avoid missing the game!), skip the fried wings this year and make these baked Buffalo wings instead. They're so much easier while still giving you a deliciously crispy, saucy, and caramelized result.

Get the Classic Buffalo Wings recipe.

pullapart spinachartichoke footballPHOTO: KATE JORDAN; FOOD STYLING: MAKINZE GORE

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Pull-Apart Spinach-Artichoke Football

Who wouldn't want a cheesy spinach-artichoke dip encased in pizza dough that's also shaped like a football?!?

Get the Pull-Apart Spinach-Artichoke Football recipe.

loaded nachos with pepperoncini, bacon and cheesePHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

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Loaded Fries

You could just have normal, plain old fries. You could even have double-fried fries. But in our minds, when you really want to make yourself some fried spuds that are extra special, you have to make these loaded fries.

Get the Loaded Fries recipe.

football field decorated layered dip with refried beans, sour cream, pico de gallo, guacamole, and quesoPHOTO: ERIK BERNSTEIN; FOOD STYLING: BROOKE CAISON

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Football Field Dip

Hut, hut, DIP! The Super Bowl is upon us, and this dip is the fuel you need to cheer on your favorite team. Dipping into this edible football field will reveal layers of all of your favorite (store-bought!) dips, spreads, and sauces packed into one adorable dish.

Get the Football Field Dip recipe.

sloppy joe cupsPHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

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Sloppy Joe Cups

Store-bought crescent dough is stuffed with our sloppy Joe recipe before being covered in gooey cheese—what more could you want? They only take a little over half an hour to come together, meaning they're the perfect comfort food for sharing at your game day celebration.

Get the Sloppy Joe Cups recipe.

sheet pan green chile chicken nachosANDREW BUI

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Sheet-Pan Green Chile Chicken Nachos

What’s better than a tray of cheesy chicken nachos? Four cheese chicken nachos! Don’t worry, though, a couple cans of chopped green chiles cut the richness of all that cheese. (Not that we’re complaining.) We’ll leave the toppings up to you, but we suggest The Works, aka red onion, radishes, avocado, jalapeño, cilantro, and hot sauce.

Get the Sheet-Pan Green Chile Chicken Nachos recipe.

rotel dip with tortilla chipsPHOTO: RACHEL VANNI; FOOD STYLING: FRANCESCA ZANI

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Rotel Dip

You only need 4 ingredients to make this cheesy dip—ground beef, Rotel tomatoes (with the chopped green chiles), Velveeta, and chili powder. It comes together all in one pot too, meaning less dishes!

Get the Rotel Dip recipe.

meatball sub egg rolls with marinara saucePHOTO: KATE JORDAN; FOOD STYLING: BROOKE CAISON

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Meatball Sub Egg Rolls

These fun little hybrids are exactly what they sound like—all of the fillings you'd find in a meatball sub loaded into an egg roll wrapper and deep-fried until golden brown, delicious, and perfect for folks who don't want their hands covered in hot marinara sauce.

Get the Meatball Sub Egg Rolls recipe.

closeup of cheesesteak potato skins in a white dishBRYCE JOHNSON

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Cheesesteak Potato Skins

There isn't a more perfect party appetizer than potato skins and ones stuffed with Philly cheesesteak ingredients are even better. Watch out, your Super Bowl guests might fight over these more than the game!

Get the Cheesesteak Potato Skins recipe.

nashville hot chicken dipPHOTO: ANDREW BUI; FOOD STYLING: BARRETT WASHBURNE

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Nashville Hot Chicken Dip

Need a flavor-packed dip to really amp up your Super Bowl party? This Nashville hot chicken-inspired dip brings the heat and MORE. Beware—this is for major spice fans only.

Get the Nashville Hot Chicken Dip recipe.

buffalo chicken meatballsPHOTO: ANDREW BUI; FOOD STYLING: SPENCER RICHARDS

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Buffalo Chicken Meatballs

Craving something a little more creative than your average Buffalo wings? Enter: Buffalo chicken meatballs. Ready in just 30 minutes, these meatballs are a flavor-packed app you can have ready in no time, so you don't have to miss any of the big game.

Get the Buffalo Chicken Meatballs recipe.

pull apart mini cheeseburgersPARKER FEIERBACH

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Pull-Apart Cheeseburger Sliders

Everyone loves little mini cheeseburgers, but have you ever made them? Flipping a dozen (or more) little patties is maddening. Enter: our brilliant little hack. Instead of forming each individual slider, we go pull-apart style, using a loose cooked ground beef mixture that's seasoned like a good, juicy burger.

Get the Pull-Apart Cheeseburger Sliders recipe.

skillet chili meatballsERIK BERNSTEIN

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Skillet Chili & Meatballs

This recipe combines the best of a game-day snack and the components of spicy chili into a single dish. Rather than crumbling the ground meat as in the classic dish, you'll form those same elements into perfect meatballs.

Get the Skillet Chili & Meatballs recipe.

football browniesPARKER FEIERBACH

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Football Brownies

These brownies are all about the boozy ganache, so we kept things simple and started with a boxed mix.

Get the Football Brownies recipe.

buffalo chicken blooming quesadilla ringPHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

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Buffalo chicken is one of our fave flavor combos ever, and this creamy, spicy technique is one of our favorite ways to serve it. It's the best, most impressive way to make quesadillas for a crowd this Super Bowl Sunday.

Get the Blooming Quesadilla Ring recipe.

pigs in a blanketETHAN CALABRESE

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Pigs In A Blanket

There's something very classic about the crescent roll dough flavor, so we tend to gravitate toward it, but puff pastry or even biscuit dough both should work here too.

Get the Pigs In A Blanket recipe.

pull apart garlic bread pizza dipPARKER FEIERBACH

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Pull-Apart Garlic Bread Pizza Dip

We wanted to make sure this pizza- and-garlic-bread-inspired dip was absolutely perfect, so we tested it over and over (and over) again until it was. Make this and it'll be gone in 10 seconds flat—we can almost guarantee it.

Get the Pull-Apart Garlic Bread Pizza Dip recipe.

quesoPARKER FEIERBACH

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Best Queso Dip

For the best queso we've ever had, we used a mix of shredded American cheese and pepper Jack. The American cheese keeps it melty and creates the perfect dip consistency, while the pepper Jack adds some sharpness with a bit of extra heat. Hot tip: Always shred your own cheese for best results!

Get the Best Queso Dip recipe.

ham cheese slidersETHAN CALABRESE

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Ham & Cheese Sliders

Classic ham and cheese is sandwiched between sweet Hawaiian rolls, all before being brushed with a homemade dressing that transforms these simple sliders into a sweet and salty dream. Make extra, these babies go fast!

Get the Ham & Cheese Sliders recipe.

meatball sub bites with marinara saucePHOTO: RACHEL VANNI; FOOD STYLING: BROOKE CAISON

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Meatball Sub Bites

The meatball sub is a hearty comfort food classic that's been long overdue for a bite-sized upgrade. Enter the meatball sub bite—a juicy herb and garlic meatball stuffed with mozzarella cheese, wrapped in crisp and chewy pizza dough, and served with spicy marinara. 😍

Get the Meatball Sub Bites recipe.

7 layer dipPARKER FEIERBACH

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Best-Ever 7-Layer Dip

This truly has everything we could ever want in a dip: refried beans, homemade guacamole, salsa, sour cream, and cheese (😍) all topped with fresh veggies for an added crunch. You'll never buy the store-bought version again after trying this homemade dip.

Get the Best-Ever 7-Layer Dip recipe.

pinwheel sandwichesPHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE

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Pinwheel Sandwiches

These are easy to assemble, look great on a game day platter, and are ideal for a party. To make them, you'll layer flour tortillas with ranch-flavored mayonnaise, sliced cheese, deli meats, and lettuce. All that's left to do is roll them up tightly and slice. See, simple!

Get the Pinwheel Sandwiches recipe.

vegan spinach artichoke dipPHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

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Vegan Spinach Artichoke Dip

A creamy, cheesy spinach artichoke dip that’s completely vegan? Not possible! Oh, but it is. Vegan alternatives to cheeses and mayonnaise are thankfully much more common in most grocery stores, making one of our favorite dips and appetizers more enjoyable for everyone.

Get the Vegan Spinach Artichoke Dip recipe.

hot crab dipEMILY HLAVAC GREEN

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Hot Crab Dip

This hot crab dip is packed with melty cheese and tender, sweet crab meat that serves as the perfect opener to any game day or meal. Serve it with plenty of toasted bread or buttery crackers! Or you can do what we do and shamelessly go at it with a spoon. 😉

Get the Hot Crab Dip recipe.

reuben egg rollsETHAN CALABRESE

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Reuben Egg Rolls

Frying egg rolls can sound intimidating, but it’s definitely worth it here. (Trust us, we've tested them in the oven, and the results are way messier and sadly soggy.) Once you've got it down, try our Big Mac egg rolls next!

Get the Reuben Egg Rolls recipe.

garlic parm wingsETHAN CALABRESE

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Garlic-Parmesan Wings

For these easy wings, we made a simple melted butter, garlic, parsley, and Parm mixture that you combine while your wings are baking. Once the wings are done cooking, toss them in a large bowl with the sauce and serve. Easy peasy!

Get the Garlic-Parmesan Wings recipe.

sour cream onion dipANDREW BUI

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Sour Cream & Onion Dip

Letting the onions caramelize properly is key to the flavor of this dip. Going low and slow allows them to develop color while breaking down and becoming sweet and jammy. Stir them into this easy dip with some chives, and you have a simple appetizer that's crazy delicious. It will stay good in the fridge for a few days, so it's great to make ahead of time too!

Get the Sour Cream & Onion Dip recipe.

nachos supremePARKER FEIERBACH

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Nachos Supreme

In 1943, some wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass, Texas, were on a shopping trip in the bordering city of Piedras Negras, Mexico. They stopped at a just-closed restaurant. Not wanting to disappoint his customers, the maître d’, Ignacio "El Nacho" Anaya, was determined to whip something up for them. He made do with what was left in the kitchen—tortillas, cheese, and pickled jalapeños—and served what would go on to be called "Nacho's especiales." TMYK!

Get the Nachos Supreme recipe.

nacho cheesePARKER FEIERBACH

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Nacho Cheese

There is something so enticing about nacho cheese from concession stands: silky smooth, pleasantly tacky, clings to every chip, fry, and bite. Now you can make it at home anytime the craving hits.

Get the Best Nacho Cheese Dip recipe.

CAMILLE LOWDER Digital Food Producer

Camille Lowder is the digital food producer at Delish, otherwise known as our resident queen of recipe galleries.

This commenting section is created and maintained by a third party, and imported onto this page. You may be able to find more information on their web site.

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[cornetlip02]

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#外燴

[iihappydaysii]

title: eudaimonia 

rated: e

pairing: john/jamie

summary: To protect baby William, Jamie and Lord John run away with the child to raise him—in the year 2020. The more time they spend together in this new and unusual world, the harder it is for both of them to ignore their growing and changing feelings for one another.

read on ao3

. . .

The day passed slowly, like sap rolling down the trunk of a tree. Jamie dressed in the strange clothes Zoe gave him. A pair of “boxer-briefs” she said, then “jeans-and-a-t-shirt”. Zoe had said that phrase like that, as if it was all one thing, though he imagined it was not. Jamie asked her where the rest of it was. She laughed and said, “Stop worrying about your modesty, Princess. This is how everyone dresses.”  She’d purchased Grey something similar, though the “jeans” were black and the t-shirt grey instead of white. It was simple, minimal, worlds away from the extravagance of the red coat dress he usually wore. Somehow the image evoked good garden soil, the kind that reaped autumn crops. Jamie pushed the thought away furiously.

Ever since Jamie had left Helwater the previous night, he’d been acting on instinct—the way one does in battle. It had been instinct that led Jamie to Grey’s quarters, redcoats not far behind. Maybe a touch of insanity was to blame, as he did not know what he expected Grey to do. But Jamie had found himself pounding like a madman on Grey’s door, in the middle of the night, before he even understood that he was doing it at all.

Jamie explained the situation to the major as quickly and thoroughly as possible, feeling more and more foolish as the story went on. Grey said nothing, which only increased the withering feeling between his ribs. When the redcoats first arrived to apprehend him, Grey had let them into his room. Jamie thought Grey had meant to turn him over, leaving Jamie sorting through ways to kill him and the other soldiers, with a baby in his arms, when one of the soldiers rushed towards Jamie and found himself with Lord John Grey’s pistol to his head.

Had John made that decision as he had made the one to go to him for help? With instinct and a touch of insanity?

“I ordered a pizza,” Zoe said, drawing Jamie from his thoughts. “It’ll be here in thirty minutes or less,” she put the telephone—Claire had explained that one to him— away. “We could watch something.”

Watch? Jamie thought. Watch what? He said nothing though. Second by second, he gained a greater appreciation for what Claire must’ve endured when she first landed in the past. And, unlike him, she was entirely alone.

Jamie followed Zoe out of her frankly wondrous kitchen into the room with the front door, the one they’d first arrived in.

Grey was there by the window, hands around a glass of water, looking outside. “What are those? The machines that keep passing by so quickly?”

“Cars,” Zoe replied. “They’re how we get around here for the most part, instead of horses and carriages.”

With a blink, Grey’s tongue darted out to wet his lips. “How do they work?”

“Hell if I know. I just drive ‘em and don’t ask questions. I could google it.”

“Google?”

Zoe shook her head. “No, never mind. Google is too much for today. We should start with television.” She grabbed a long black rectangle from one of the small tables and pointed it at the flat black something against the wall.

The black transformed to a vibrant array of colors, organized into moving images that emitted sound.

“Dear God in heaven,” Grey said.

Jamie was speechless, simply staring, brow furrowed at the pictures.

“Pretty wild, huh?”

“How does this work?” Grey asked as he had earlier.

“Ask me again when I think you’re ready for Google.”

Jamie found himself desperately wanting to know what or who Google was and why Zoe presumed they would not be “ready for it”, when she’d assumed, wrongly Jamie might add, that they were prepared for this thing called a television.

“Deciding someone’s first television show is far too much responsibility,” Zoe said.

Pointing that rectangle at the pictures, she kept pressing her thumb down and the images would shift, showing one impossible thing after another. Then, suddenly, she stopped and announced that she had an idea. “Netflix.”

Jamie had no idea what Netflix meant, and he was wondering if he’d ever get used to all the new words and concepts this time would hold.

“What would you like to see? Forests, seas, caves, deserts?”

Grey looked over at Jamie, which made Jamie realize he’d been looking over at him already. Neither one of them seemed to know how to answer that question. Did Grey feel as small and ignorant as he did?

“Let’s go with forests,” she eventually said when they did not answer. “That will at least be somewhat familiar.”

The television changed once again, opening up to a vibrant world of deep greens and blues and shocks of violent red. The gentle voice of an unseen man spoke as Jamie felt he were sweeping over the world on the back of an eagle. He stood witness to sight after magnificent sight, each one he’d never even dreamt of seeing.

Again, he was speechless; Grey was not, however. “How do they… how is it possible…” he turned toward Zoe, then answered his own question. “You don’t know.”

It could be magic, Jamie thought, but it seemed this had gone far beyond the realm of magic and had landed among the world of miracles. Would William grow up, as Zoe had done, believing all of this to be so commonplace that he wouldn’t even think to ask how it all worked? Would, could even he himself grow to find this simply usual? No, Jamie found that impossible to fathom.

In silence, they all moved to sit, Grey to a chair by the window and Zoe and Jamie on the sofa. They watched, attention rapt, until a ring sounded throughout the house.

“Pizza’s here.” Zoe jumped up from beside Jamie and went to the door. She opened it and a man in a red shirt was stood on the doorstep. He held a large, flat brown parcel and one of those strange sacks that Zoe had brought home William’s bottles and such in. She thanked the man and took the parcel and the bag, closing the door behind her with her foot. “God, if I’m this hungry, you both must be starving.”

Jamie wouldn’t argue with Zoe. His stomach was empty, but he’d been far hungrier many times in his life and, despite his position, it was almost certain that Grey had felt the same way. Still, the food smelled unusual, but delicious, and when Zoe opened the box, the food was unrecognizable.

She looked over at John, who had just walked in behind them. “Ask me how this is made, I actually know the answer to that.”

He leaned over the top of the box to look down at the “pizza”. “Maybe just explain what it is.”

“Bread, tomato sauce, cheese and meat.”

“Tomatoes are poisonous,” Grey said.

Zoe laughed. “No, they’re acidic. Lead is poisonous and your plates had lead in the them. The acid in the tomatoes makes the lead leach out of the plates.”

“Honestly?”

“Honestly,” Zoe said, pulling one of the pieces from the large circle. She took a bite. “Super delicious and not gonna kill you.” She pulled three plates down from her cabinet and gestured to them. “Have at it, guys. There’s buffalo wings and brownies too.”

“Buffalo don’t have wings,” Jamie said.

“They’re chicken wings. Buffalo is the name of the sauce. It’s named for the town in New York where they were invented.”

“Should I ask about brownies?” Grey said with a small smile.

“Like a dense chocolate cake.”

As they were filling up their plates, Zoe opened up what she’d earlier referred to as a refrigerator and asked, “You guys want something to drink? Uh, looks like I’ve got Sam Adams and some expired almond milk?”

“Who’s Sam Adams?” Grey inquired, looking over at Zoe with his plate balanced in his left hand.

Her eyes darted towards Jamie and she grimaced. “Not sure I should tell him.”

Grey’s brow furrowed.

She pulled two brown bottles out and placed them on the counter. “It’s beer. Named after a revolutionary, fighting for uh the independence of the American colonies from England.” She grabbed a metal instrument out of her drawer and used it to remove the lids on each bottle.

“Like a Jacobite?” Grey said, taking a seat at Zoe’s table.

“Sort of. Except they kick your ass.”

A ruddy flush bloomed across Grey’s cheek and he stiffened. Zoe looked over at Jamie. “Told you I shouldn’t tell him.”

“How?” he asked, blinking.

“The indomitable spirit of the American people. That and intervention from Spain, France and the Netherlands.”

“Claire…” Jamie managed, as he still often struggled to say her name aloud. “She also said something about… it was a strange word… guerrilla tactics.” He sat at the table too, taking an offered bottle of the beer from Zoe.

“There was that too. They learned it from conflicts with the Native Americans.”

Grey hesitated, but he took one of the bottles of beer from Zoe. “This is cold…?”

“One thing at a time,” Zoe replied.

“What are guerrilla tactics?”

“If he ever goes back to his own time, we’re fucked.” Still standing, Zoe took a bite of her own pizza. “It’s basically small groups of soldiers carrying out ambushes, sabotage, hit-and-run maneuvers. It can be pretty effective when you’re up against a larger, less-mobile traditional army. God, I suddenly feel like a traitor.”

“That’s not unlike what you and the Jacobites did the night we met,” Grey said to Jamie.

“How did you two meet?”

“He tried to kill me,” Jamie replied.

Zoe gave Grey a look.

“I did not succeed.” Grey hesitated, but picked up the slice of pizza with his hands as Zoe had done. He took a bite of the pizza and chewed it slowly, brow knitting. “That’s… unusual but quite delicious.”

“It’s all the fat and sodium,” Zoe replied, her mouth full, as she joined them at the table.

Jamie did his best not to judge. He knew Zoe was whip-smart, kind-hearted and an incredibly powerful sorceress, but her lack of manners would sometimes unsettle him. When they’d met in those years after Culloden, when he was Red Jamie and hiding in the woods, she’d saved his life more than once. He respected her even if he never understood the rules she used to govern her life. He would have to meet more people from this time to know if these behaviors were particular to Zoe or if they were widespread. Grey, on the other hand, was almost painfully neat. He carried himself with the rigid posture of an English soldier, his body reaching the floor at controlled yet elegant angles. Jamie had seen him eat before, of course. Each bite he took was always precise, like a reasoned decision.

Jamie returned his attention to his own meal and ate some himself. The texture of the bread and melted cheese slid over his tongue, the flavor enhanced. Everything in this time seemed to be. Louder, more vibrant, desperate for attention.

They’d only finished a portion of their meal ,and Grey was asking Zoe more questions about the man on their bottles of beer, when a loud cry sounded from down the hall where Jamie had laid William down to sleep.

He stood up from the table and walked towards the sound, pushing open the door to the small bedroom. William was a small-bundled freckle in a sea of egg blue linen. Jamie lifted his son—his son—from the bed and stared down at the bairn’s soft pink face.

With a hush, he bounced William in his arms, smiling down at him. The bairn’s face scrunched up and moments later, the putrid stench of shit filled the room. He hurried back to Grey and Zoe in the kitchen. Jamie held the baby out to Zoe.

“The bairn has soiled himself.”

Zoe cringed. “Gross. Change him.”

“Change him?”

“Yeah, I bought diapers.”

“What are diapers?”

With a sigh, Zoe stood up from her chair and walked over to the kitchen counter where the bags from earlier that day still remained. She pulled out a blue box and tore into it. “I’ll tell you how, but you’re doing it.”

It wasn’t that Jamie was particularly disgusted at the thought or that he found himself above it. No, he simply felt inadequate. Men rarely looked after bairns in his time, at least the roles for how they were to look after bairns were more clearly defined. There were the things women were better suited to doing, and the things men were better suited to doing. Though, at the thought, he could almost hear Claire’s judgement. She was far better physician than any man he’d known and that was an occupation supposedly better suited to his sex.

“Come with me,” Zoe said, gesturing with the diaper towards the main room. “You too, John. You’re going to need to know how to do this too.”

Jamie expected Grey to protest or stay seated, but he wiped his mouth with a napkin, then stood to follow them. When he’d come to Grey for help, he hadn’t expected to reach out to Zoe too, for the three of them to end up here. He certainly hadn’t expected that Lord John Grey would be a willing participant in any of this. Maybe, Jamie figured, he should just stop assuming anything of the man. He had not the talent for it.

Zoe laid a plush blanket on the floor, then knelt down beside it. “Lay Will down here. Gently.”

The reminder was unnecessary, but Jamie understood the instinct to protect this fragile creature, so he said nothing, just did as he was told.

Zoe talked Jamie through the steps, as Grey stood behind them with a studious look on his face. She told him about wiping the bairn clean with the disposable wet wipes and about making sure to cover him in a way so he couldn’t piss all over you while you were changing him. And finally, she talked Jamie through attaching the diaper, as she called it, which was constructed of some kind of thick parchment-like material that stuck to itself.

“Who’s that?” Grey asked.

“Who do you mean?”

“The image on the front there.”

Zoe laughed. “That is the most recognizable image in the world. More recognizable than our Lord Jesus Christ. Mickey Mouse.”

“You cannot be serious,” Grey replied.

Zoe stood from where she was crouched and patted Grey’s shoulder as she passed by him. “Welcome to the 21st century.”

A few moments later, Zoe returned with a grey spotted outfit for the bairn. She helped Jamie slip his arms and legs into it, then taught him about zippers before helping him close it up.

“Such a bonnie bairn,” Jamie said, scooping his son up into his arms. He caught a soft look on Grey’s face, a gentleness in his eyes that had this way of setting him at ease, even when Jamie knew he should remain on guard. Grey had not made any advances on him since that day at Ardsmuir. The trouble was that Jamie did not know if Grey’s behavior came from the threat Jamie had made or from a genuine respect for his person. He guessed Grey could’ve taken him when he was tied up on the way to Helwater and there wouldn’t have been much Jamie could’ve done. Grey didn’t however, and Jamie really didn’t believe Grey would do such a thing to anyone who did not want it. Not after what he’d come to know of the man. Even if his... lusts still made Jamie wholly uncomfortable.

They returned to finish their food, Jamie eating one handed.

“Do you think William should visit a physician soon?” Grey asked Zoe.

“Definitely. I’ll need to figure some stuff out first though. In this time you need documents for everything.”

“How do you go about procuring documents? As, of course, we cannot confess where we are truly from.”

“No, we won’t be able to get real documents, but fortunately this won’t be the first time I’ve, um, played a little fast and loose with the law. I know people.”

“People who can forge these documents?” Jamie asked.

“Yeah, hopefully. I’ll need a picture of you guys though.” Zoe reached into her pocket and removed a shiny small device. She cradled it in her hand, sliding her finger across it, then held it up towards Grey. “Smile,” she told him. He just furrowed his brow. “Actually, never mind. They don’t let you smile anymore.”

“What is she doing?” Grey spoke from the side of his mouth.

Jamie shook his head, as Zoe pivoted the strange thing towards him and said “Your turn.”

When she finished doing whatever she was doing, she turned the thing towards Grey.

“It’s like looking in a mirror,” he said, turning his head back and forth. “But it’s not following me. That’s unsettling.”

Zoe turned the item towards Jamie, showing him a frozen image of himself, and as much as it pained him, he had to agree with Grey. It was very unsettling.

Once they finished up dinner, Jamie offered to help clean the dishes but Zoe told him there was no need. She opened up the metal box near the sink and just dropped their plates inside. Its insides were already filled with cups, mugs, cutlery and others dishes. She grabbed a small bluish rectangle from her cupboard and dropped it in a compartment.

Zoe shut the door and pressed her finger against the front of the metal box. A tiny green light illuminated on it, followed by the sound of churning water, like a river pounding over rocks.

“Dishwasher,” she said. “Explanation’s in the name.” Zoe paused again, before looking over at Grey, who was disguising a yawn behind his broad hand. “You guys must be totally beat. Willie’s asleep. Though he’ll probably wake up in a few hours for a bottle and for a diaper change, you should sleep too. Say goodbye to your full eight hours though.” Zoe laughed, then frowned. “Shit, I’ve only got the one guest bedroom. The bed’s probably big enough to share though, if you want. It’ll be cozy tonight with Will though. We can go out tomorrow and get a crib.”

Jamie’s mouth was dry as he tried to parse through Zoe’s barrage of words. One guest room. One bed. Sharing. With Grey. His heart was thudding like a rabbit’s foot in his chest. They’d been close, last night in the leaves, but this was different. This was a room with a closed door and a bed. Jamie didn’t want Grey to ever get the wrong idea again, not like he had that night in Ardsmuir. He’d yet to make himself clear again, after coming to Grey for help with Willie. Was it possible that Grey had come here under the impression Jamie would exchange his body as some kind of payment?

“One of you can also sleep on the couch, but you’ll have to argue that out.” Zoe’s words were drawn out, her eyes narrowed.

“I’ll take the couch,” Grey replied, before Jamie had the chance to say anything himself. “I don’t mind.”

The rabbit between Jamie’s ribs settled down at the major’s offer. It seemed he could put the question of John Grey’s intentions away, for tonight at least.

#lord john grey #john x jamie #outlander nonsense #my fic

[martflows]

what should we order healthy food at the restaurant?

Everybody know healthy food is a part of our life, We eat healthy food only our homes. Many people consider dining out one of the greatest pleasures in life. It is also a challenge to their healthy eating habits. healthy food is part of our life. It is essential to be educated about how to maintain a healthy lifestyle while still enjoying dining out.

Get your beverage order

If you want healthy food you should first step should is, when dining out, most people choose sodas. These are full of sugar and can lead to insulin resistance. A glass of soda contains approximately 40g of sugar.

It's not about the calories, it is how sugar affects your body. The soda raises insulin levels and moves all the sugar to your liver, where it is stored as glycogen and body fat. Although juices may seem healthier, they can also be loaded with sugar and cause the same reaction.

This is because soda can be consumed before meals, which makes it even more problematic. The bloodstream is not able to slow down the released sugar by consuming no fats or protein. Drinking a soda is an exception to the rule. You can eat something with it to help buffer the effects of sugar overload.

Another no-no is alcohol. It should be consumed only on very special occasions. Alcohol is considered poisonous by the body so it immediately sends it to the liver to begin detoxification. This means that alcohol should not be consumed if it isn't necessary. Your liver is busy metabolizing alcohol will slow down the processing of other nutrients. The idea is that if you have a large fatty meal with alcohol, it must be processed before the alcohol has been processed.

Alcohol is also more caloric than sugar. Sugars, proteins, and alcohol each have four calories per gram, these are not healthy foods,  while sugars and proteins have seven calories per gram. Alcohol, however, has seven calories per gram and no nutrition. Beer and pizza are two of the best ways to gain weight.

There are also delicious milkshakes. These items are high in fat and sugar, making them a complete meal. These food are damage our health, so use healthy food, These are foods I would avoid at all costs.

Avoid drinking alcohol: Alcohol, sodas and juices.

The best options: Water, tea without added sugar, sparkling mineral water with lemon and lime. These are simple but healthy food items

The arrival of the breadbasket

Bread, no matter how delicious it may be with whipped butter, should not be eaten. Bread is often loaded with sugar, which is why they are so popular. Made from refined white flour this, like soda, will increase your insulin levels and provide little nutritional value. White bread, regardless of whether you are gluten-intolerant or not, will make you feel bloated and gassy. This is not a great way to spend your night.

The best options:  Ask your server to move you from one table to another so that you aren't tempted.

Choose Your Appetizer

Starters are a great way to ruin your nutrition plan. Many options have high levels of fat such as cream spinach dips and onion rings, deep-fried buffalo wings, tater tots, and mini pizza squares loaded with cheese.

Choose the small platter that has some protein if you choose to have an appetizer grilled calamari, Japanese-style sliced tuna, antipasto (but don't use the bread), grilled chicken, vegetable skewers or oysters are some examples. You can also opt for cooked vegetables or a side dish with plenty of fresh greens. Make sure to ask for the dressing on the side so you can control how much you add to your salad.

Avoid startersAnything deep-fried, such as onion rings or tater tots. Creme-rich dips made with chips, mini pizzas and sliders.

The best options: Grilled calamari and Japanese-style fish dishes. Salads served with dressing, chopped vegetables and low-fat dips like salsa or hummus.

Select Your Side Dishes

Sides can be another way to dramatically exceed our daily food intake. Fries are a common side dish that is added to every sandwich or burger. Sweet potato fries are becoming more popular, but they are not as healthy as regular fries and are still fried.

Even though they aren't deep-fried, I wouldn't recommend baking potatoes. They often come with cheese, margarine/butter and salt. Creamed corn, onion rings and potato wedges are all sides you should avoid. They also contain a lot of added sugar so be careful with creamy soups such as chowders or baked beans.

Bread, bagels, or muffins are often accompanied by many meals. These should be avoided. Instead, ask for fruit, vegetables, or salad as a substitute. These are great options, and I often choose them when eating out.

Sides to AvoidAll deep-fried foods, including fries, onion rings, and potatoes wedges. Creamy soups and baked potatoes.

The best optionsSalads with dressing, steamed, or grilled vegetables, and fruits.

Choose Your Main Course

You can skip the section that lists burgers or club sandwiches when ordering mains from most restaurants. The bread is likely made from refined white flour, which has little to no nutritional value. These meals usually come with fries. You can eat your burger without the bun if you are absolutely desperate for one.

Pasta is another main course you should skip. Refined white flour is used in most pasta, just like bread. Pasta is high in carbohydrates and will store them as fat if they aren't used up. You're not using carbs if you eat out, watch a movie, then go to bed. If you don't plan on dancing for five hours after dinner, then pasta will only make it easier to gain weight.

Deep-fried fish meals, any "breaded" items, and creamy rice dishes like risotto are all things to avoid. None of these items is likely to provide much nutritional value.

When ordering mains, the best options are baked or grill fish, baked chicken or grilled chicken or a lean steak and vegetables. You should also avoid any sauces, as they can be full of sugar and other unhealthy ingredients. Ask for more vegetables or a side dish instead of fries.

You can also order a large salad. Many restaurants offer many different salads that are packed with healthy vegetables. There are many salads, but not all salads are the same. Grilled chicken salad with plenty of greens, avocado slices, and olives is better than a buffalo-chicken salad with only a few leaves and lots of unhealthy ingredients like cheese, tortillas, croutons, and other cheeses.

Croutons should be avoided as a rule. Dairy can be problematic for many. However, if you want to indulge in a little cheese, then consider adding some goat cheese or feta. Avoid candied nuts that are sweetened with high fructose syrup or partially hydrogenated vegetable oil. Avoid salads with raw nuts and seeds. Also, be aware of the sugar content in dates, cranberries, and raisins.

Make sure to ask for the dressing side-by-side so that you can control how much dressing you put on your salad. Also, I recommend that you avoid creamy ranch-style dressings. Ask for a vinaigrette that uses olive oil. This is a healthier fat than the ones used in many dressings. You don't have to choose from the many options, so ask for olive oil or vinegar. Most restaurants will bring several bottles to your table, and you can make your dressing.

Avoid main sandwiches, burgers, and sandwiches on bread or buns. Deep-fried meals like fried fish, chicken, and fried calamari. Pasta in general, but particularly creamy pasta and rice dishes. Avoid deep-fried chicken salads and any extras like croutons, dried fruits, and candied nuts all are delicious but not healthy foods.

The best options: A lean source of protein such as baked, grilled seafood, baked, or grilled chicken or a lean steak and vegetables. Salad with the dressing.

Dessert is healthy food?

A dessert menu is almost always healthy-friendly. You should only eat rich and decadent chocolate cakes, pies or brownies on special occasions. For those who have a sweet tooth and want to end the night with something sweet, gelatos, mousses, or a variety of fruits are healthier choices.

When I order dessert, I share it with several people. Ask for enough spoons to serve everyone at your table if you order a piece. This will satisfy your cravings but not overpower your nutrition plan. Dessert is not healthy food. It can harmful to your health

Avoid desserts: All.

The best optionsGelatos or after-dinner mints, light mousse or a bowl full of fruit.

A Note on Serving Sizes

Let's face it, American restaurants serve huge portions. If I had a starter and an entree, along with a side dish and dessert, I'd feel like stuffed pork. I would be fortunate to be able to walk out of the restaurant.

It's not about picking the right dishes, but being aware of overeating when dining at restaurants. All my clients are advised to skip the starters and to eat the main meal with the side of healthy food. You can order two starters to replace the main meal if you don't want anything on the starter menu. This is something that I do quite often. I'll choose a salad with avocado, goat cheese, and grilled calamari. Or half a dozen oysters. That's all!

Avoid overeating by stopping eating once you feel satisfied. Ask for a to-go box and keep the rest for later. Drinking lots of water is a great way to avoid eating too much. I also try to eat small meals before I leave the house so that I don't feel hungry and tempted to order everything. Before you leave the house, eat some chopped fruits, vegetables, and nuts.

Healthy food can still be fun

It's possible to enjoy a meal out, it can be a way to make friends, and it can often be the best way we celebrate special occasions. You don't have to eat out every night to break your healthy eating habits.

You can enjoy eating healthy foods out and still be mindful of your health. You'll feel great and look good by making the smarter decisions I have outlined. Avoid foods and drinks high in sugar and unhealthy fats. Try to use healthy foods everywhere. Share dessert with friends and family instead of eating it all by yourself. You can always eat what you want if you are full.

Moderation is key to a happy and fulfilled life. Do your research. Each week, do your research. You can plan and prepare most of your meals yourself you don't have to eat out every once in a while to make progress towards your goals.

[ketoeasyrecipes]

healthy dinner recipes

Looking For Healthy Dinner Recipes?

These are the best healthy dinner recipes thoughts that our perusers return to over and over for delicious and nutritious recipes. For quite a long time, we've been composing healthy dinner recipes here on A Easyrecipes.info.  Because: if you’re going to the trouble of eating dinner, why not make both delicious and nourishing? This is the energy that energizes us without fail, creating recipes that you'll love to prepare for your loved ones. I needed to make an assortment of a portion of the recipes that have gotten overwhelming applause from our perusers and supporters for being good, however healthy dinner thoughts. What's our meaning of healthy? I don't follow any diet plan explicitly. How we eat by and large follows the Mediterranean diet: parcels and heaps of vegetables and natural products, entire grains, and healthy fats like olive oil. Our concept of health is less about carbohydrate contents and progressively about supplements and a variety of veggies. Did I notice bunches of and loads of vegetables? Huge numbers of the recipes you'll discover here are vegetarian or vegan; however, they taste so delicious you don't feel like you're doing any penances. We trust you'll appreciate these healthy dinner recipes as much as we do!

And now, our best healthy dinner recipes!

healthy dinner recipes

1. Best Grilled Shrimp Foil Packets Recipe

Try these easy & delicious Grilled Shrimp Foil Packets from Easyrecipes.info at your next BBQ!

healthy dinner recipes

INGREDIENTS

1 1/2 lb. large shrimp, peeled and deveined

2 cloves garlic, minced

2 smoked andouille sausages, thinly sliced

2 ears corn, each cut crosswise into 4 pieces

1 lb. red bliss potatoes, chopped into 1-in pieces

2 tbsp. extra-virgin olive oil

1 tbsp. Old Bay seasoning

Kosher salt

Freshly ground black pepper

2 tbsp. freshly chopped parsley

1 lemon, sliced into thin wedges

4 tbsp. butter

DIRECTIONS

Preheat grill over high heat, or preheat oven to 425°. Cut 4 sheets of foil about 12 inches long. Divide shrimp, garlic, sausage, corn, and potatoes evenly over the foil sheets. Drizzle with oil, then add Old Bay seasoning and season to taste with salt and pepper. Toss gently to combine. Top each mixture with parsley, lemon and a tablespoon of butter each.

Fold foil packets crosswise over the shrimp boil mixture to completely cover the food. Roll top and bottom edges to seal them closed.

Place foil packets on grill and cook until just cooked through, about 15 to 20 minutes (or transfer to oven and bake for 20 minutes). 

NOTES

Also try this 14 Healthy Recipes to Lose Weight

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healthy dinner recipes

2. Chicken and Avocado Burritos

Burritos stuffed with juicy chicken, cool and creamy avocado, oozy gooey melted cheese, spicy salsa verde and sour cream!

healthy dinner recipes

INGREDIENTS

4 burrito sized tortillas (corn tortillas for gluten-free), warmed

1 pound cooked chicken, sliced or shredded

1 large avocado, diced

1 cup Monterey Jack cheese, shredded

1/4 cup salsa verde

1/4 cup sour cream or greek yogurt

2 tablespoons cilantro, chopped

DIRECTIONS

Assemble the burritos, optionally toast, and enjoy!

Option: Use taco lime grilled chicken, cilantro lime grilled chicken or tequila lime grilled chicken instead of plain chicken.

NOTES

Also try this 14 Simple Meal Plan to Lose Weight

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

3. Easy Crockpot Buffalo Chicken Sandwiches (4 Ingredients!)

Looking for easy crockpot chicken recipes? This shredded buffalo chicken is made with just 4 simple ingredients! It's so dang good in a hoagie roll, or even on a salad if you're keeping it low carb. Cook it on high or low in your slow cooker, and enjoy it for lunch or dinner recipe.

healthy dinner recipes

INGREDIENTS

3-4 large chicken breasts (about 1.5 pounds)

1 (12oz) bottle of Frank's Buffalo Wing Sauce

1/2 packet ranch seasoning mix (about 2 tbsp)

2 tbsp butter

hoagie rolls for serving

DIRECTIONS

Spray your slow cooker with non-stick cooking spray. Place the chicken, buffalo sauce, and ranch seasoning mix in, and cook on LOW for 4-5 hours or high for about 3 hours. 

Once the chicken is fully cooked, use a couple of forks to shred the meat (I find it easiest to place the chicken on a cutting board to shred, and then put it back into the crockpot with the juices).

Once shredded, add 2 tbsp of butter to the crockpot and allow it to melt; stir to combine.

That's it! I find it best served on hoagie rolls drizzled with a little ranch dressing. You can also serve with blue cheese crumbles or coleslaw. 

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healthy dinner recipes

4. Oven Baked Chicken Parmesan

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn't require any frying.  Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

Healthy Dinner Recipes

INGREDIENTS

2 tablespoons olive oil

2 chicken breasts About 1 pound of chicken total

1 egg

1 cup panko bread crumbs

1/2 cup parmesan cheese fresh grated

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup marinara sauce

1 ½ cups shredded mozzarella

2 tablespoon minced parsley optional, for garnish

DIRECTIONS

Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a  meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

Place baking sheet in oven on the second from the top rack.  Bake for 15 minutes, or until cooked through.  

Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.

Don’t forget to pin and save for later! 🙂

healthy dinner recipes

5. Whole30 Steak Bites with Sweet Potatoes and Peppers

This recipe for Whole30 steak bites is packed with tons of flavor and huge pops of vitamins thanks to colorful sweet potatoes and bell peppers. It's an easy, approachable weeknight dinner recipe that's ready in under 45 minutes.

healthy dinner recipes

INGREDIENTS

1 large sweet potato (about 12 ounces), diced into 1" pieces

1 tsp sea or kosher salt

1 lb flat iron steak, diced into 1" pieces

3 tbsp olive oil, divided

2 cloves garlic, minced

2 bell peppers, seeded and diced into 1" pieces

4 green onions, thinly sliced

2 tbsp coconut aminos

2 tsp cracked black pepper

2 tbsp fresh chopped cilantro

DIRECTIONS

Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Take care not to overcook at this stage or they'll turn out mushy later.

Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. 

Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes.

Make a well in the center of the pan and add the garlic. Sautee, stirring occasionally, until fragrant, about 1 minute.

Add the bell pepper and scallions and toss with the potatoes. Sautee, stirring occasionally, until the peppers are bite tender, 3-4 minutes. 

Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated.

Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.

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healthy dinner recipes

6. Chicken Avocado Salad Roll Ups

Chicken Avocado Salad Roll Ups are great appetizers for a party, healthy lunch for kids or light and easy dinner for whole family.

healthy dinner recipes

INGREDIENTS

2 cups shredded chicken

1 ripe avocado- mashed

2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

1 ½–2 tablespoons lime juice

2 tablespoons finely diced red onion

2 green onion-sliced

Freshly ground black pepper- to taste

¼ teaspoon salt (or more to taste)

½ teaspoon garlic powder

1 ½ tablespoon fresh cilantro or parsley- chopped

½ cup shredded Cheddar cheese

5–6 Tortillas (8 or 10 inch diameter)

DIRECTIONS

NOTES: I had enough filling for 5 tortillas (10 inch diameter). You can use 6 (8 inch) tortillas.

In a large bowl combine all ingredients for Chicken Avocado salad. Stir until evenly blended.

Spread the mixture over tortilla and roll up tightly. Repeat with remaining salad.

Slice with serrated knife into ½ inch slices. You can slice them immediately or refrigerate until firm (about 30 mins). It’s easier to slice when chilled.

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healthy dinner recipes

7. Spicy Shrimp Tacos with Avocado Crema

These Spicy Shrimp Tacos are marinated in delicious spices and sit on top of a homemade slaw with an avocado crema perfect for taco tuesday or any day of the week!

healthy dinner recipes

INGREDIENTS

Shrimp Marinade

1lb shrimp, uncooked, peeled, deveined, tails removed

1 tsp dark chili powder

1 tsp smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano 

1 tsp garlic minced, (or 1/2 tsp garlic powder)

1/2 tsp red pepper flakes

1/2 tsp kosher salt

Juice of 1 lime (about 2 tbsp)

3 tbsp avocado oil

Taco Elements

1 cup shredded green cabbage

1 cup shredded purple cabbage

8–10 small flour or corn tortillas, lightly toasted

Garnish: 

Fresh cilantro

Lime wedges

Avocado Crema

1 medium avocado, seed removed and flesh scooped out

1/2 cup cilantro

1 jalapeño, seeds removed

3 cloves of garlic, peeled

2 limes, juiced (3 tbsp)

1/2 cup plain greek yogurt

3 tbsp avocado oil

3 tbsp water

1/2 tsp kosher salt

DIRECTIONS

In a small bowl, whisk together the marinade ingredients: 3 tbsp avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.

While the shrimp is marinating, in a food processor add the avocado crema ingredients: avocado, cilantro, jalapeño, garlic, lime juice, yogurt, olive oil, water and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tbsp of water. Set aside.

Using a mandoline or knife, shred the cabbages. Place in a small bowl, add a few spoons of the crema and toss to combine. Save the rest of the crema to drizzle over the tacos at the end.

You can either cook the shrimp in a cast iron skillet or grill them.

Grill method: Skewer the shrimp on either soaked bamboo or metal skewers. Preheat the grill. Over medium direct heat, cook the shrimp for 5-7 minutes, flipping them midway through. You want the outside slightly charred and pink, with the inside white.

Cast iron method: In a seasoned cast iron skillet over medium/high heat, give each shrimp a good shake (to get rid of some excess marinade) and add it to the pan. Cook the shrimp for 5-7 minutes flipping halfway through. You are looking for the same preparedness as above.

Assemble the tacos: Place the tortilla down, add a few spoons of the cabbage slaw, add a few shrimps, drizzle avocado crema over the top, garnish with fresh cilantro, serve with lime wedges!

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healthy dinner recipes

8. Healthy Baked Eggplant Parmesan

Make a healthy baked eggplant parmesan with crispy almond flour-coated eggplant slices that are baked — no frying or bread crumbs needed!

healthy dinner recipes

INGREDIENTS

2 medium eggplants, sliced into 1/2” thick rounds

2 large eggs

1 cup almond flour*

1 cup freshly grated Parmesan, divided*

2 teaspoons Italian seasoning

1/2 teaspoon sea salt

Freshly ground black pepper

Cooking spray

1 24 oz jar (3 cups) marinara sauce 

2 cups shredded mozzarella*

1/3 cups thinly sliced basil

DIRECTIONS

Preheat oven to 425°F. Line two large baking sheets with parchment paper and coat with cooking spray. In a shallow bowl, whisk together almond flour, 1/2 cup Parmesan, Italian seasoning and ½ teaspoon sea salt. Season with salt and pepper. 

In another shallow bowl, whisk eggs with 2 Tablespoons water and season with salt and pepper. 

Dip an eggplant slice into the egg wash, then sprinkle the almond flour parmesan mixture over each side of the eggplant slice. Place on baking sheet. Repeat to coat all eggplant slices. Spray tops lightly with cooking spray.

Bake until soft inside, and golden and crisp on the outside, about 30 minutes, flipping around the 15 minute mark.

In a large baking dish, add 1 cup of marinara and spread evenly. Add an even layer of baked eggplant slices. Add another 1 cup of sauce. Sprinkle with 1 cup mozzarella, ¼ cup of the remaining Parmesan and 1/4 cup fresh basil. Top with another layer of baked eggplant slices and spread on 1 cup of sauce. Top with 1 cup of mozzarella cheese, ¼ cup parmesan and remaining fresh basil.

Bake, uncovered, until top is bubbly and golden, about 15 to 20 minutes.

NOTES

If you have a nut allergy, feel free to use 1 cup  of bread crumbs instead of the almond flour.

If you want to keep this dairy-free, use dairy-free cheese options.

Inspired by Eating Well Magazine.

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healthy dinner recipes

9. Pineapple Chicken and Rice

Pineapple Chicken and Rice Dinner Recipe. Tender chicken cooked in a sweet pineapple honey Dijon sauce and served over rice.

healthy dinner recipes

INGREDIENTS

1 and half pounds boneless chicken breasts

1 teaspoon dried thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon vegetable oil

1 can 20 oz. sliced pineapple save the juice for the sauce

1 tablespoon cornstarch

1/4 cup Dijon mustard

1/4 cup honey

2 garlic cloves minced

4 servings of cooked rice.

DIRECTIONS

Season chicken with thyme, salt and pepper.

Over medium heat brown the chicken in the vegetable oil.

Drain pineapple slices and reserve the juice.

Combine cornstarch and 2 oz. of the pineapple juice and set aside.

In a separate bowl combine remaining juice with mustard, honey, and garlic.

Add dijon mixture to the pan, reduce heat and cover.

Allow to simmer for 15 minutes.

Remove chicken from the pan.

Stir the cornstarch mixture and add to the pan and bring to a boil.

Stir for 2 minutes.

Reduce heat and return chicken to the pan. Flip chicken in the pan to get it nice and coated with the sauce.

Add pineapple slices to pan (on top of chicken and around the chicken) cover for 2-3 minutes to allow pineapple to heat through.

Serve over rice.

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healthy dinner recipes

10. Stuffed Pepper Casserole

This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!

Healthy Dinner Recipes

INGREDIENTS

1 lb ground beef

1 green pepper diced

1 red pepper diced

1 medium onion diced

1 tsp oregano

Salt & pepper

3 cloves garlic minced

2 cups beef broth

1 15 oz can diced tomatoes (petite for regular)

1 8 oz can tomato sauce

1 Tbs balsamic vinegar

1 cup long grain white rice

1-2 cups Colby Monterey Jack cheese

DIRECTIONS

In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.

Add in garlic and cook until aromatic, about 1 minutes.

Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.

Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.

Remove from heat and stir in 1 cup cheese.

Top with remaining cheese and place cover back on to melt.

Serve with chopped parsley if desired.

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healthy dinner recipes

11. Spinach Lasagna Roll Recipe

These EASY Spinach Lasagna Roll ups are totally delicious, perfect for entertaining or serving for weeknight meals. Freezer friendly.

healthy dinner recipes

INGREDIENTS

2 cups homemade marinara sauce, plus more for serving

9 uncooked lasagna noodles, wheat or gluten-free

10 oz package frozen chopped spinach, thawed and squeezed well

15 oz part skim ricotta cheese, I like Polly-o

1/2 cup grated Parmesan cheese

1 large egg

kosher salt and fresh pepper

9 tbsp about 3 oz part skim mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Combine spinach, ricotta, Parmesan, egg, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese. Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

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healthy dinner recipes

12. Crispy Garlic Parmesan Brussels Sprouts

Easy-to-make roasted brussels sprouts that will win anyone over. Even the little ones! This recipe comes together in under 30 minutes and is FULL of amazing flavor!

healthy dinner recipes

INGREDIENTS

1 1/2 lbs brussles sproouts, (ends trimmed and sliced in half)

2 tbsp unsalted butter, (melted)

2 tbsp olive oil

1/2 tsp salt, (more or less - to taste)

1/4 tsp pepper, (more or less to taste)

1 tsp garlic powder

1/2 tsp onion powder

1/3 cup panko breadcrumbs, (or regular breadcrumbs)

1/4 cup grated parmesan cheese

DIRECTIONS

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick spray.

Trim the ends off of the brussels sprouts. If you have a mixture of large and small brussels sprouts, slice the larger ones in half or quarters. Keep the small brussels sprouts intact.

If using all small brussels sprouts, slice in half or keep whole. I prefer mine sliced in half if they are not too small to get a nice crisp edge when they roast cut-side down.

To a large bowl, combine the melted butter, olive oil, salt, pepper, garlic powder, and onion powder. Stir to fully combine. Add in the brussels sprouts and gently toss to thoroughly combine with the butter mixture.

Next, add in the panko and parmesan cheese. Toss gently to combine.

Transfer the brussels sprouts to the prepared baking sheet, making sure to create a single, spaced out layer. Arrange any sliced sprouts cut-side down.

If you have any leftover breadcrumb/cheese mixture, simply sprinkle overtop of the sprouts and press down slightly to help it stick.

Bake 15-20 minutes or until sprouts are fork-tender and lightly browned. Check at 15 minutes. Roasting time will vary based on the size of the sprouts. It's important to keep an eye on them to avoid burning.

Best served right out of the oven. Garnish with additional parmesan cheese, if desired.

NOTES

BAKE TIME: Please keep in mind that roasting time will vary depending on how large OR small the brussels sprouts are. The bake time listed above (15-20 minutes) is based on 1.5 lbs of smaller brussels sprouts. Check at 18-20 minutes for larger brussels sprouts and go from there.The sprouts should be lightly browned, crisp, and fork-tender when done. It's very easy to overcook them, so keep an eye on them.

MAKE AHEAD? I do not recommend making these ahead of time. They are best served freshly roasted out of the oven. Leftovers will soften as they sit and will be difficult to crisp up again without overcooking them.

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healthy dinner recipes

13. Asian Chicken Lettuce Wraps

Looking for an easy Asian chicken recipe? This P.F. Chang lettuce wrap copycat from Easyrecipes.info is a great low-carb dinner!

healthy dinner recipes

INGREDIENTS

3 tbsp. hoisin sauce

2 tbsp. low-sodium soy sauce

2 tbsp. rice wine vinegar

1 tbsp. Sriracha (optional)

1 tsp. sesame oil

1 tbsp. extra-virgin olive oil

1 medium onion, diced

2 cloves garlic, minced

1 tbsp. freshly grated ginger

1 lb. ground chicken

1/2 c. water chestnuts, drained and sliced

2 green onions, thinly sliced

Kosher salt

Freshly ground black pepper

Large leafy lettuce (leaves separated), for serving

Cooked white rice, for serving (optional)

DIRECTIONS

Make the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil.

In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 

Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

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healthy dinner recipes

14. Healthier Broccoli Chicken Casserole

This healthier Broccoli Chicken Casserole recipe is made with tender chicken and broccoli, your choice of pasta, and the BEST creamy cheddar mushroom sauce.

healthy dinner recipes

INGREDIENTS

8 ounces uncooked pasta* (I used whole-wheat rotini)

1 large head of broccoli*, cut into bite-sized florets (about 1 pound of florets)

2 tablespoons butter or olive oil

1 small white onion, thinly sliced

8 ounces baby bella (cremini) mushrooms, thinly sliced

4 cloves garlic, minced

3 tablespoons flour

1 cup chicken or vegetable stock

1 1/2 cups milk

1 teaspoon Dijon mustard

1/2 teaspoon fine sea salt

1/4 teaspoon freshly-cracked black pepper

2 cups (8 ounces) shredded sharp cheddar cheese, divided

2 cups diced (or shredded) cooked chicken

DIRECTIONS

Heat oven to 400°F.

Cook pasta in a large stockpot of generously-salted boiling water until it is al dente.  However, about 1 minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined.  Drain both the pasta and broccoli, and set aside.

Meanwhile, heat the butter (or oil) in a large sauté pan over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.

Sprinkle the flour evenly over the onion mixture and stir until combined.  Cook for 1 minute, stirring occasionally.  Add in the stock, and stir everything together until most of the clumps are gone.  Add in the milk, Dijon, salt and pepper and stir until combined.  Continue cooking the sauce until it reaches a simmer.  Then remove from heat and stir in 1 cup of the shredded cheese until it is combined.  Taste and season with additional salt and pepper, if needed.

In a large 9 x 13-inch baking dish, combine the cooked pasta, broccoli, mushroom sauce and chicken.  Toss until combined.  Smooth the casserole out into an even layer.

Bake uncovered for 15 minutes.  Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.

Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.

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healthy dinner recipes

15. Black Bean Avocado Crunch Wrap

When I'm craving a Cruchwrap Supreme, I don't go to Taco Bell, I stay at home. In fact, I can proudly say that I have perfect Crunchwrap Supreme Recipe.

healthy dinner recipes

INGREDIENTS

CRUNCH WRAP

4 large whole wheat burrito tortillas, plus 4 small tortillas (0r one cut into four equal quarters)

1 15 ounce can black beans, rinsed and drained

1 cup Skinny Nacho “Cheese” Sauce

2 jalapeños

2 cups cooked brown rice

2 Avocados, pit removed, and cut into bite sized pieces

1 cup grape tomatoes, diced

1 yellow onion, diced

DIRECTIONS

Prepare all vegetables

Lay one tortilla on a plate surface

Place a 1/4 cup of cooked brown rice in the middle

Place 1/4 of the can of black beans on top of the rice

Continues with 1/4 of the remaining ingredients.

Lay a single small tortilla or a quart of an extra large tortillas on top of the ingredients in the center.

Fold the tortilla around the ingredients in a circular motion, meeting the small tortilla or quartered tortilla you used for the center.

Heat a Non-Stick Pan for Oil-Free Cooking to medium low

Place tortilla folded side down first; this will seal the folds

Cook for about 7 minutes; check to make sure golden brown before flipping over

Gently flip crunch wrap over

Cook another 7 minutes, checking to make sure it is golden brown.

Make remaining 3 (I use different pans to have them all done at once).

Serve with salsa or guacamole or BOTH!

I cut in half to share 🙂

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healthy dinner recipes

16. Grilled Chicken and Asparagus Pesto Pasta

Grilled Chicken and Asparagus Pesto Pasta is perfect for summer! Simple ingredients, but tons of flavor thanks to grilling and the pesto lemon sauce.

healthy dinner recipes

INGREDIENTS

2 boneless skinless chicken breasts

1 teaspoon Italian seasoning

1 pound asparagus, woody ends cut off

Olive oil, kosher salt and fresh ground black pepper to taste

12 ounces rotini pasta, gluten free if needed

1/3 cup pesto

1/2 of a lemon, juiced

3 tablespoons shredded Pecorino Romano or parmesan cheese

2 tablespoons toasted pine nuts

Fresh chopped basil and more Pecorino Romano for garnish

INSTRUCTIONS

Cook the pasta according to package instructions. Drain and put into a large serving bowl.

While the pasta cooks, preheat the grill to medium-high heat.

Season the chicken with Italian seasoning, salt and pepper. On a baking sheet lined with foil lay the asparagus out in a single layer. Drizzle with olive oil, salt and pepper and toss to coat.

Grill the chicken for approximately 4-6 minutes then flip over and grill another 4-6 minutes or until the internal temperature reaches 160°-165° F. Let it rest for 5 minutes before cutting it.

While the chicken cooks place the prepared asparagus onto the grill grates horizontally. Grill for 2 minutes then roll or flip them over with tongs and grill another 1-2 minutes. Cut into approximately 2 inch pieces.

Add the chopped chicken and asparagus to the bowl with the pasta. Add in the pesto, lemon juice and shredded romano or parmesan cheese. Season with salt and pepper and toss everything together until coated. Taste for seasoning. Garnish with toasted pine nuts and chopped fresh basil if desired. Serve warm or cold.

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healthy dinner recipes

17. Loaded Burger Bowls with "Special Sauce" (Whole30, Paleo, Low Carb)

Loaded burger bowls with pickles, bacon, a quick guacamole, and a "special sauce"! These low carb burger bowls are Whole30 and paleo, too.

healthy dinner recipes

INGREDIENTS

Burger Bowls Meat

1 pound ground beef any %

4 teaspoon garlic powder

1/2 teaspoon salt

1 teaspoon avocado or refined coconut oil

Burger Bowls

2 small heads romaine sliced and root discarded

1 1/2 cups cherry or grape tomatoes halved

1/2 cup pickles plus more to taste

1 cup red onion thinly sliced

8-10 slices bacon cooked til crisp and roughly crumbled

2 avocados peeled and pitted

1/2 tablespoon lemon juice

1/2 teaspoon salt

Special Sauce

1/2 cup mayonnaise

2 tablespoons ketchup

1 tablespoon coconut aminos if on Whole30, see note for details

2 teaspoon maple syrup if not on Whole30, see note for details

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

Pinch crushed red pepper

pinch salt

INSTRUCTIONS

In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.

Meanwhile, prepare remaining elements for the burger bowls.

Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.

Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you're on a Whole30 and skipping the maple syrup. If you're NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.

When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.

Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.

NOTES

You can swap the lime juice for the lemon juice, if you prefer. I wanted to keep the taste more neutral, but a Tex-Mex flair would be delicious!

Don't skimp on the bacon in this recipe! The nicest, thickest cut you can find, the better.

If you're on a Whole30, don't use the maple syrup in the special sauce, only the coconut aminos. If you're not on a Whole30, skip the coconut aminos and go for the maple syrup. 

Whole30 Special Sauce Ingredients:

1/2 cup Whole30-compliant mayonnaise

2 tablespoons Whole30-compliant ketchup

1 tablespoon coconut aminos

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

Non-Whole30 Special Sauce Ingredients:

1/2 cup mayonnaise

2 tablespoons ketchup

2 teaspoons pure maple syrup

1 tablespoon dill pickle relish

2 teaspoons dried minced onion

pinch crushed red pepper flakes

pinch salt

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healthy dinner recipes

18. Mashed Potato Casserole with Crispy Chicken

This mouth-watering mashed potato casserole is topped with Corn, Cheddar Cheese, Crispy Chicken Strips, and a drizzle of brown gravy! It’s easy to make ahead of time and bake later for a quick family dinner!

healthy dinner recipes

INGREDIENTS

For Casserole:

5-6 cups mashed potatoes

1 cup corn

1 cup cheddar cheese, freshly grated

6 Frozen Chicken Strips

.87 oz. packet Brown Gravy Mix

INSTRUCTIONS

Preheat the oven to 400 degrees Fahrenheit.

Take out your chicken strips and let them sit at room temp for about 5 minutes if you prefer to slice them first.

Spread the potatoes on the bottom of a 9 x 13 casserole dish.

Note: If your mashed potatoes are cold, warm them first.

Top with corn and cheese.

Carefully slice the chicken strips into pieces of desired size and top the casserole dish with them.

Bake for 20 minutes, until the chicken is crisp.

Prepare the gravy on the stove top according to package instructions while the casserole finishes baking.

Drizzle desired amount of gravy over the casserole dish and serve!

NOTES

Milk may be used instead of half and half. You can also use cream for ultimate decadence.

If you prefer a creamier consistency, additional milk or half and half may be added to the mashed potatoes until your desired consistency is reached.

For quicker mashed potatoes, you can peel them and slice them into thirds of equal size so that they finish boiling more quickly.

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healthy dinner recipes

19. Healthy White Chicken Chili

Healthy white chicken chili that's easy, creamy and dairy free. This family favorite recipe includes options to make it in the slow cooker!

healthy dinner recipes

INGREDIENTS

½ tablespoon olive oil

1 medium white onion, chopped

1 can mild green chiles (or sub 2 seeded and diced jalapenos)

1 tablespoon ground cumin

2 teaspoons chili powder

¼ teaspoon coriander

1/4 teaspoon dried oregano

4 cups low sodium chicken broth

2 (15 ounce) cans chickpeas, rinsed and drained

¾ teaspoon salt, plus more to taste

Freshly ground black pepper

1 1/2 pounds boneless skinless chicken thighs (or chicken breast)

½ cup frozen corn

1 medium lime, juiced

1/3 cup fresh, chopped cilantro

For garnish:

Tortilla strips or chips

Extra cilantro

Avocado slices

Extra lime wedge

INSTRUCTIONS

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion and green chiles and cook until softened, about 3-4 minutes.

Next stir in cumin, chili powder, coriander and dried oregano; allow the spices to cook for 30 seconds, then add in chicken broth, 1 can of drained chickpeas (about 1 1/2 cups chickpeas), uncooked chicken breast and salt and pepper. Simmer on medium low heat for 20-30 minutes.

After 20 minutes, remove the chicken with a slotted spoon and shred with two forks. Next add in fresh lime juice and cilantro.

Finally, add the remaining can of rinsed and drained chickpeas (1 1/2 cups chickpeas) and ½ cup water (or broth) to a blender. Blend until somewhat smooth, adding a little more water if necessary.

Pour blended chickpeas into soup pot and then stir in the corn, lime juice and cilantro. Allow soup to cook and simmer for 5-10 more minutes. Serve with tortilla chips, an extra lime wedge and avocado if you’d like. Serves 4. Enjoy!

NOTES

Make this in your slow cooker: 

Making healthy white chicken chili in the slow cooker is EASY. 

Simply add all ingredients except the lime juice and cilantro to your slow cooker. 

I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks. 

Cook on high for 3-4 hours or low for 6-7 hours. 

Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. 

Season to taste. 

That's it!

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healthy dinner recipes

You don’t want to sabotage your whole day by eating a bad meal. You’ve had a long day and you just want a quick, inexpensive, healthy meal to eat while you snuggle up in your PJs and catch up on your favorite Netflix show. Since I’m also one for quick and healthy meals, I’ve compiled a list of my 18 Keto Dinner Recipes favorite meals for those who share in my attitude. I hope you enjoy them!

#vegan #keto #milton #family #dinner #mouse #animals #imgur #video #frog #hungry #bug #eat #snack #up

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10 best Chinese food restaurants in the Long Beach area for takeout, delivery – Press Telegram

It is, easily, the most iconic to-go container in culinary history — a Totem of Takeout, an origami box built for noodles, pork, shrimp and chicken. It’s technically an isosceles trapezoid solid, a three-dimensional representation of a high school geometry problem.

The Chinese food takeout container was born in the last decade of the 19th century, when it was known as an “oyster pail” because, well, it was used for to-go orders of oysters. It was also used, for many years, for honey — and was until after World War II, when Chinese takeout competed with pizza for the food most Americans took home to eat while watching The Beatles on “The Ed Sullivan Show,” on small black-and-white TV screens. And for most Chinese restaurants, it’s still the standard for takeout.

This white, waxed container more often than not comes with a red drawing of a pagoda on the side (which is, of course, Japanese) and the words “Enjoy” and “Thank You” emblazoned on the top, and over the fold. Some years ago, the Smithsonian paid tribute to the container with an exhibit called “Sweet & Sour: A Look at the History of Chinese Food in the United States.” And the phrase “sweet & sour” is especially apt, for this is not a container built for searing spices of Szechuan and Hunanese cooking. I guess dim sum will work okay in the boxes. But dim sum isn’t what comes to mind.

Rather, the box is for the classics of Chinese-American cooking. For meals consisting of one from column A, two from column B, white rice and fortune cookies at meal’s end. It meant chicken chop suey, pork fried rice, sweet-and-sour something or other, egg foo young, and lots and lots of tea. It was something you ate on Sunday nights with family. And an hour later, in the old American anti-vegetable parlance, you were hungry again. Or at least you were if your basic diet consisted of white bread and deep-fried everything.

Chop suey is the defining dish when it comes to Chinese-American cooking. The name may (or may not) come from the Cantonese sap seui, which translates as “mixed leftovers.” It was a mishmash, created in the mid-1800s by Chinese immigrants to make their native food more appealing to American taste, what there was of it.

Since there was no bok choy or white radishes or soybean sprouts to use, celery, bell peppers and onions became the ingredients of choice, with shredded meat added, and enough soy sauce to turn the white rice black. Louis Armstrong recorded a song in the 1920s called “Cornet Chop Suey.” It was culinary jazz. There’s an Edward Hopper painting called “Chop Suey” — which is not of food, but of two women, seated in a restaurant, with a sign out the window that reads “suey.”

And it was chop suey that I went looking for. Or at least chow mein and lo mein. In the case of chop suey, old school Chinese-American cooking. In the case of chow mein and lo mein, the Cantonese cuisine which faded in recent years behind a veil of super-spiced cooking. In either case, this is soul satisfying food to take home, and be filled with nostalgia, as you sip your tea, eat your rice, and enjoy your chow, eaten directly from the container with chopsticks, if you can’t muster the energy to put it on a plate or in a bowl.

This is food that tastes good no matter how you gobble it. And if you want, you can still find Ed Sullivan on YouTube. This is a journey into the past, taken one bite at a time.

2930 Clark Ave., Long Beach; 562-982-4288

Let us begin, then, with a Chinese restaurant that exists for takeout only — the perfect restaurant in these difficult times.

The original Yang Chow in Chinatown (with a branch is Pasadena) has been a much-loved destination for those hungry for a cult collection of Chinese dishes — especially the Slippery Shrimp, a dazzling, and deeply addictive creation of chubby shrimp, tender and firm textured, battered, crisped, then cooked in a sauce that’s both sweet and spicy at the same time.

Yang Chow 2.0 is not far from Long Beach Airport, with a handful of tables and a limited menu. There’s Slippery Shrimp, Slippery Chicken and Slippery Tofu, along with sweet & sour chicken, sweet & sour pork, beef with broccoli, Szechuan beef, Szechuan chicken, string beans and a handful of fried rice dishes. The only appetizer is the spring roll. That’s pretty much it. And aside from not offering my much-loved cold noodles with sesame and chicken, I’m happy as a clam to grab an order to go, which emerges from the kitchen with crazy speed.

I’m told the original chef from Chinatown is making the dishes. He’s been working the wok for decades. One bite, and it’s clear — and the food travels very well.

Egg rolls are a tasty starter for a lunch or dinner featuring Chinese food — and also make a wonderful snack anytime of the day or night. (Shutterstock)

What’s known as an oyster pail — a folded, waxed or plastic-coated paperboard container — is the perfect transport vehicle to keep Chinese food deliciously hot from the restaurant to your home. (Shutterstock)

Chinese noodles, fried rice, dumplings, Peking duck and dim sum are among the Chinese food favorites seen here. (Shutterstock)

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Chinese food, including stir-fried pork with red sauce, has long been a tasty option for takeout and delivery. (Shutterstock)

18349 Pioneer Blvd., Artesia; 562-924-4567, www.nankingchineseca.com

Can you be both post-modernist Indian and old school Chinese at the same time — with a menu that often combines the two? Nanking Indo-Chinese manages that hat trick, which is no small accomplishment. This is a classic Chinese restaurant and not a classic Chinese restaurant at the same time. Here, they manage to walk and chew gum at the same time, with no trouble at all. You want chow mein with chicken or shrimp? There it is. Ditto kung pao lo mein (“kung pao” is code for “cashews and peanuts”), kung pao vegetables, fried rice, chili-garlic fried rice, and hot & sour soup.

Nanking offers the food of both the leading cuisines of Artesia, both Indian and Chinese, under one roof. It’s a restaurant where you can order both chicken tikka masala, and kung pao cashew chicken, at the same meal. And why wouldn’t you want to? Variety, after all, really is the spice.

Defining the cooking at Nanking can be a tad challenging, even for the restaurant. At one point on the website, the owners say they “offer traditional Indian, Chinese and Nepali food.” A few sentences down, the cuisines fuse into “Indian-Chinese food.” One sentence later, Nanking is a “truly Indian restaurant.”

Even the name of the city is somewhat befuddling. Nanking is the capital of Jiangsu Province, on the eastern edge of China, not far from Shanghai. But far from India. It’s all a big jumble. Which would be bothersome, if it weren’t so much fun. Especially when it comes to parsing the roots of the dishes, most of which are either Indian or Chinese, but several of which hit both points on the culinary compass.

There is, for instance, a dish called Chinese bhel. It seems to be a modified variation of the snack dish called bhel puri, a very tasty mix of puffed rice, veggies and tamarind sauce — one of the many small chaat dishes that you’ll find at the numerous Indian snack shops in Artesia. In this case, it’s made “Chinese” with the addition of thin crunchy noodles, in a spicy-sweet sauce. Is it Indian? Is it Chinese? Is it both? Whatever…it’s a good snack, and goes well with beer.

That’s also the case with the Szechuan fries, which is just what they sound like: French fries flavored with Szechuan spices. If anything, they’re more an American-Chinese dish; Rachael Ray has a recipe online, and there are numerous YouTube videos of how to make it. Which doesn’t take much skill. Less skill than the chicken lollipops, which are essentially Buffalo chicken wings, but once again with a Szechuan sauce. It’s nice how a few spices can turn one cuisine into another.

Perhaps the most blended dish on the menu is the Szechuan paneer, which involves tossing usually bland Indian paneer cheese, which is like a child of cottage cheese and ricotta, with that same Szechuan sauce, turning spiceless into happily spicy — a very good idea. Under the enticing heading “Bombay Style Chinese” — Szechuan prawns, chili chicken, shrimp & cashew curry and so on.

Four of the five noodle dishes are straight-forward Chinese, with the red curry spice Malaysian noodles being the outsider. There’s a very small section of Nepalese dishes, just four. But among the rice dishes, the cuisines of origin move around Asia; Kashmiri pulao, Chinese fried rice, Szechuan fried rice, Thai fried rice. The desserts are solidly Indian — though I’m not sure of the mango soufflé, which may be French, and causes that much more ethnic confusion.

6563 E. Pacific Coast Hwy., Long Beach; 562-430-6888, www.nomadasianbistro.com

Like Nanking Indo-Chinese, Nomad Asian likes to move around the map — appropriate for a restaurant named “Nomad.”

In terms of old school Chinese dishes, there are plenty. Chow mein (described on the menu as as “spaghetti chow mein noodle”), with chicken, beef, shrimp, vegetables or a combo three-flavor. The chow mein is also available “handmade” (“wide flat noodle”) for $2 more. There’s Three Flavor Spicy Curry Fried Rice (“blendo” time again!), three-flavor fried rice, and Singapore noodles.

The menu stretches to about 100 dishes. And among them, you’ll find many of dishes so many of us grew up with — good, old-fashioned chop suey, made with chicken or beef. (And with sole, which is a new one on me.) There are wonton “stars,” filled with cream cheese and “krab.”

If you long for wonton soup, here it is. The classic dishes here are well prepared — they bring back lots of happy memories of the Chinese food we used to live on. I’m happy to dig into a plate of spring rolls, with chicken or with veggies. The honey-ginger chicken wings are pretty sweet, maybe too sweet, but that didn’t keep me from inhaling them. And much the same can be said of sugary preparations like the orange chicken, the honey-ginger fried chicken, the orange beef, the honey walnut shrimp and so forth. A reminder that back in the day, we liked our Chinese food sweet.

Indeed, we probably liked all our food sweet; remember Jell-O salads? But times change, and tastes evolve. Which is why the Hui dishes (or at least the dishes from the Northern Provinces) are so appealing. Northern Chinese cooking involves a lot of lamb — and over there, more likely mutton than lamb.

The cumin lamb is a wonderful thing — tender and sweet, as lamb tends to be, in a thick basting of pungent cumin. The lamb with scallions, is also heavy with garlic and ginger — a major flavor explosion. There’s lamb with pickled cabbage and dry red chiles, and lamb with garlic and jalapeños. There’s lamb tripe and lamb offal. Which is not a dish for those who dream of fried rice. Lamb offal is also served as a soup. And, there’s lamb with pickled cabbage. A litany of strong flavors that set Nomad apart.

11740 Artesia Blvd., Artesia; 562-809-3887, www.omarskitchenla.com

You’ll notice that there’s no pork on the menu at Omar’s Halal Chinese, for “Halal” refers to the Islamic code of permissible ingredients, of which pork (akin to kosher) is not one. The menu also notes that the chicken, beef and lamb are “100 Percent Zabihah” — which means they’ve been slaughtered following a well-established code of ethical rules (once again, akin to kosher).

This is the cooking of northern and western China, with its sizable Muslim population. And of the Uyghur people who live in the adjoining regions — and have their own adjoining section of of dishes on the menu. And having taken care of the technical details, let me tell you how good the food is. If it’s the classics you hunger for, there’s kung pao beef and kung pao chicken, General Tso’s chicken, orange chicken and Szechuan chicken. There’s chow mein with lamb, beef, chicken or shrimp; and fried rice with the same foursome.

But beyond this, what dominates is a menu of lamb and spice heavy dishes. Indeed, an entire section of the menu is dedicated solely to lamb — 17 dishes that, recited in a row, sound a bit like the classic Monty Python Spam routine — jalapeño lamb, basil lamb, curry lamb, lamb with green onion, kung pao lamb and so forth. There are also lamb kebabs, cumin lab, cumin lamb kidneys, cumin lamb ribs, lamb dumplings and lamb potstickers. And lamb soup, which sits on the menu next to haggis soup — which is made with lamb parts.

I don’t think there’s any lamb among the seafood dishes. But I could be wrong. And the Uyghur cumin lamb dishes are so intense, they can be tasted days later. Their cold noodles are an exercise in taste, texture and temperature — the cold noodles with cumin lamb is essential at Omar’s. The fried lamb ribs with hot pepper sauce isn’t for the faint of palate. Luckily, there’s homemade yogurt to cool you down — though this is yogurt for those who love the sourness of yogurt; this isn’t Chobani. This is the sort of food that makes you sweat, cooling you off on a hot day in Artesia.

Tasty Noodle House

11316 South St., Cerritos; 562-809-1333

For those who keep track of such things — and there are more than a few of us who do — there are plenty of “tasty” Chinese restaurants around. Here in Southern California, there’s China Tasty, Tasty Dining, Tasty Duck, Tasty Wok, Hunan Tasty, Asia Tasty, Tasty Zones, Xi’An Tasty, Tasty Goody, Tasty Chinese and Tasty Garden. (Sadly, the wonderfully named O’Tasty, in Washington DC, is closed.)

And, for those collecting their “tasties,” there’s the Tasty Noodle House chain, with branches in Irvine, Hacienda Heights, Walnut, Chino Hills, San Diego — and right here in Cerritos, where every day, all day, you can get tasty noodles and tasty dumplings to go! How tasty is that? You could probably eat here a dozen times, and never order a noodle dish at all. With a dozen appetizers, nine non-noodle soups, 16 dim sum items, about 20 rice dishes, and more than 50 entrees, the noodles of the name can get lost. Though not for long. There are some some 50 noodle soups and noodle dishes as well.

But I wouldn’t pass on the the green onion pancakes, the chive and shrimp dumplings, the cilantro fish dumplings, and the soupy xiao long bao — a dish with a cult following that’s easy to understand, and which travels unexpectedly well.

Did I mention the grilled pork bun? I should; and I now I have. And I do need to segue into the noodles, if only to kvell over the spicy cold noodles with shredded chicken, a longtime passion of mine, that always makes me wonder why I love cold noodles so much. The taste seems so much more intense when the noodles are cold than when they’re hot — though that may be an illusion. But then, much of what we perceive as taste is hard to define.

As a vegetable dish, and there are many, I ate too much of the pan-seared green chile peppers, which aren’t quite as hot as they sound, though they are hot. Not hot at all, and maybe even better, was the eggplant and mixed mushroom with basil. But then, I have a thing for both eggplants and mushrooms, and lots of them. And for spice. It makes the long evenings at home so much more bearable.

More good choices

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Vegan Mac And Cheese – The BEST Recipe!

This super creamy and cheesy vegan mac and cheese recipe will take you straight back to childhood!

Vegan Mac And Cheese – The Ultimate Vegan Comfort Food

Growing up, my mom was usually the one who cooked for us, preparing elaborate and wholesome meals from scratch, with plenty of vegetables.

But every now and then, my dad would take over the kitchen. One of my absolute favorite lunches he’d make us was boxed Kraft macaroni & cheese, which I called “cheese soup” because he’d always add extra milk so there was twice as much cheese sauce.

Although I haven’t eaten the Kraft version in years, I still love my mac and cheese with A TON of extra cheese sauce.

Serve me a bowl of homemade macaroni drenched in so much creamy cheese sauce that you can’t even tell there’s pasta in the bowl, and you will never hear me complain!

Update –> Be sure to try this recipe for Cauliflower Mac And Cheese

How To Make Vegan Mac And Cheese

The vegan macaroni and cheese recipes out there are definitely hit or miss… and the bad ones are really bad.

I remember back when I first went vegan, trying a recipe that attempted to mimic the cheesy taste by using a combination of nutritional yeast and Dijon mustard. The recipe claimed to taste JUST LIKE REAL MAC AND CHEESE! Spoiler alert: it didn’t even come close.

I’ve also tried some restaurant versions or packaged varieties (not naming names) so far away from tasting anything like mac and cheese that I honestly don’t know how they ever made it onto shelves.

With this simple vegan mac and cheese recipe today, I’m not going to tell you it tastes exactly like Kraft or Velveeta, but it is absolutely delicious in its own right and completely satisfies even my strongest mac and cheese cravings.

The recipe received a resounding stamp of approval from every non vegan who’s tried it, which is hugely important to note, because if someone who remembers what traditional mac and cheese tastes like says it’s good, you know it must be true!

I’m not saying vegans have inferior taste buds (obbbbviously my taste buds are super awesome), but I do admit that sometimes we can get excited about a dish simply because a plant-based version is offered.

I can think of quite a few examples of this from over the years, especially with things I’ve ordered at restaurants.

(Those vegan cannoli that tasted like someone who’d clearly never been to Italy had simply stuffed vanilla frosting into a cannoli shell… were they they best cannoli I’d ever had in my life? No. But on the other hand, I got to order vegan cannoli on a restaurant menu!!!! So actually yeah, best cannoli ever!)

You May Also Like: Vegan Chocolate Chip Cookies

Recipe Notes

The cheese sauce can be used with much more than just pasta. If you’re on a keto or low carb diet or simply don’t feel like boiling noodles one night, feel free to use the sauce as a cheese dip or pour it over steamed veggies, rice, or even spaghetti squash.

(My recommended method for cooking spaghetti squash can be found here: How To Cook Spaghetti Squash.)

You can also bulk up the mac and cheese by stirring steamed or roasted veggies in at the end. I especially love adding steamed broccoli.

Or give the pasta a protein boost by adding crumbled tempeh or your favorite protein of choice.

Pretty much any noodles will work here – I’m partial to tube noodles because they trap more cheese! For the photos, I really wanted the recognizable Kraft pasta shape but couldn’t find it anywhere, so I ended up buying boxed vegan mac and cheese and used my own sauce recipe instead of their packet.

Unlike many other dairy free macaroni and cheese recipes, this one has no butternut squash or cauliflower, although I do also have a Cauliflower Alfredo Recipe on the blog.

To add thickness and creaminess without flour or heavy cream, I turned to cashews this time, which gives the sauce a rich and velvety texture. I’ve also linked a nut-free and soy-free vegan cheese sauce.

With mac and cheese, it’s good to have options.

Finally, if you’re crazy like me and want to drown your pasta in a gallon of cheese sauce, feel free to make a double batch!

Also Try These Buffalo Cauliflower Wings

Above – watch the video of how to make vegan mac and cheese

1/2 cup raw cashews or macadamias (for nut-free, try this Vegan Cheese Sauce)

1 medium peeled carrot, steamed or roasted (80g)

1/4 cup nutritional yeast, OR cheese style shreds as desired

1 tsp white or cider vinegar

1/2 cup water, plus more for soaking

optional 2 tsp buttery spread or oil, for richness

1 tsp salt

1/4 tsp onion powder

1/8 tsp ground nutmeg

3 servings pasta of choice, or you can put the sauce over veggies or use it as a dipping sauce

Completely cover the nuts in a bowl with water. Let soak anywhere from 2-6 hours, or refrigerate and soak overnight. Drain fully. Combine all ingredients (including 1/2 cup water, but not including the optional cheese-style shreds), and blend in a blender or with an immersion blender until completely smooth. Transfer to a small pot and heat to your desired temperature, stirring optional cheese shreds in at the end. Taste, and add extra seasonings (onion, salt, nutmeg, pepper) if desired – I like to add another 1/2 tsp salt and a pinch more nutmeg. Serve over cooked pasta, rice, veggies, etc.View Nutrition Facts

 More Vegan Recipes:

Vegan Pancakes

Banana Recipes – 30 Healthy Ideas

Vegan Cheesecake

Chia Pudding – 5 Recipes

Lentil Soup Recipe

How To Cook Sweet Potatoes – The Best Way

Fat Bombs  (Keto & Vegan)

Vegan Chocolate Cake Recipe

Veggie Burger Recipe – Just 6 Ingredients

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The NYC Burger Delivery Guide (4) added to Google Docs

The NYC Burger Delivery Guide (4)

A burger is greater than the sum of its parts. Not just because eating buns or raw onions on their own is pretty lame, but because a burger is a mood. It’s what you order when you want to eat with your hands after a particularly long day, after a few particularly strong drinks, or as is often the case at the moment - after both. We can’t say that burgers deliver better than, say, pizza, but when you’re in the mood, nothing else will do. Order delivery from any of the 36 places on this guide.

All restaurants featured on The Infatuation are selected by our editorial team. The NYC Burger Delivery Guide is presented by Uber Eats. In the midst of the coronavirus pandemic, supporting our local restaurant community has never been more important. Uber Eats customers can now give directly to the restaurants they love at checkout. 100% will go to the restaurant. Order now to support. See app for details.

   Featured In The Ultimate NYC Delivery & Takeout Guide See all our guides the spots  Teddy Wolff Red Hook Tavern $ $ $ $ American ,  Burgers ,  Steaks  in  Red Hook $$$$ 329 Van Brunt St 7.8 /10

Hometown Bar-B-Que trying its hand with burgers is like Michael Jordan dabbling in athletic footwear - it was always going to turn out well. At its sister restaurant, Red Hook Tavern, you’ll find a dry-aged cheeseburger for pickup everyday from 12-7:30pm, as well as delivery to Gowanus, Carroll Gardens, and Red Hook.

 Kate Previte BK Jani $ $ $ $ Burgers ,  Pakistani  in  Bushwick $$$$ 276 Knickerbocker Ave 8.6 /10

Contemporary art and at-home haircuts get a pass on perfect proportions, but not burgers. For proof, look no further than BK Jani in Bushwick. The thick patty, slice of grilled tomato, chutney, and yogurt all add a lot of flavor without overwhelming one another. It’s one of our favorite burgers in NYC, and it’s available for takeout or delivery any day but Monday.

 Andrew Bui Win Son Bakery $ $ $ $ Taiwanese  in  East Williamsburg $$$$ 164 Graham Ave 8.7 /10

BECs aren’t burgers, and according to the laws of gods and humans alike, they can’t go on this guide. But you should absolutely still order the raclette-covered version that comes on a milk bun from Win Son Bakery. So as to not upset any gods or humans, we should also mention that the double smash cheeseburger at this Taiwanese spot in Williamsburg is similarly fantastic, and available on the evening menu from 5-9pm Wednesday through Sunday.

Golden Diner $ $ $ $ Diner  in  Two Bridges $$$$ 123 Madison St 8.7 /10

Like lots of dishes at this all-day spot in Two Bridges, the burger resembles versions you’ve had at countless other bars and diners, just tweaked to taste a whole lot better. In the case of the burger, that tweak is a lathering of delicious mushroom gochujang aioli.

 Order delivery   Minetta Tavern $ $ $ $ American ,  Burgers ,  Steaks  in  Greenwich Village $$$$ 113 Macdougal St 8.7 /10

Minetta Tavern’s Black Label Burger is probably the most famous high-end burger in NYC. That could be due to the buttery dry-aged patty, or the pile of caramelized onions, or the custom Balthazar bun. Or it could be all three. The Black Label Burger, the slightly less deluxe Minetta Burger, and most of the rest of the menu is available for pick-up or delivery every day starting at 4pm.

 Noah Devereaux Concord Hill $ $ $ $ American  in  East Williamsburg ,  Williamsburg $$$$ 374 Graham Ave Not

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Yet

Along with voluntarily going to the dentist and getting your own Netflix account, few things provide a sense of adulthood like setting a table for one, and topping it with nothing but a bottle of wine and a steaming hot cheeseburger. Dim your lights, maybe light a candle, and order a dry-aged cheeseburger with a bottle of wine, which are 30% off, from Concord Hill in Williamsburg.

Hall $$$$ 17 West 20th Street

“I’d like the burger, followed by the 12-piece omakase” is something you’ve probably never said before. Hall is giving you the chance to change that. This Japanese spot in Flatiron offers a bunch of different wagyu burgers, including one with foie gras, as well sushi sets that range from a 10-piece box for $18 to a $150 omakase for two.

Mekelburg’s $ $ $ $ American ,  Bar Food ,  Sandwiches  in  Brooklyn ,  Williamsburg $$$$ 325 Kent Ave 8.3 /10

It’s good that you know you want a burger. Because if you start perusing the menu at Mekelburg’s without knowing what you’re looking for, you might just end up with hot chicken, caviar-topped baked potatoes, and babka bread pudding. You should definitely order all of that, but don’t forget the dry-aged cheeseburger with tarragon mustard, too.

White Star $ $ $ $ American ,  Bar Food  in  Jersey City ,  New Jersey ,  Paulus Hook $$$$ 179 Warren St Not

Rated

Yet

Whether you like your burger as conventional as Derek or as all-over-the-place as Brennan, you’ll find what you’re looking for at White Star in Jersey City. This Jersey City bar serves more than 10 different burgers, all of which are available for delivery. No matter which one you choose, make sure to order a side of their phenomenal buffalo wings as well.

 Taste of NY Nowon $ $ $ $ Korean  in  East Village $$$$ 507 E 6th St Not

Rated

Yet

Kimchi mayo is the golden gun of condiments - it’s a cheat code that guarantees success. Nowon understands this, and lathers it onto a juicy, charred double cheeseburger made with dry-aged steak. Order it for pickup or delivery from this East Village Korean spot, and add honey butter tater tots or chopped cheese rice cakes as a side.

 Shake Shack $$$$ 90-15 Queens Blvd Space 1069

We tend to go with a double shack with fries, but there’s no right or wrong way to go about your burger order at Shake Shack. There is, however, a wrong way to end your order, and that’s by not getting a shake.

 Lighthouse $ $ $ $ American  in  Williamsburg $$$$ 145 Borinquen Pl 8.8 /10

While a dry-aged cheeseburger from a locally-sourced American spot sounds as exciting as a first date with someone fresh out of a long-term relationship, Lighthouse always manages to set itself apart in the details. The burger comes with jalapeno mayo and onion jam, as well as a bunch of fantastic fries, all for $15. Order it for delivery with a mason jar of negronis or a $25 bottle of natural wine.

 Order delivery  Clinton Hall $$$$ 16 W 36th St

Clinton Hall is offering an abbreviated menu for delivery, which means that it’s only serving four types of burgers rather than the usual 10. So while you won’t be able to get the version with a fondue-stuffed bun, you can still get the double smashburger that oozes cheese and sauce (which is better anyway). You can also order growlers of beer, bottles of liquor, and board games like Operation and Jenga.

 Corner Bistro $ $ $ $ American ,  Burgers  in  Long Island City $$$$ 47-18 Vernon Blvd Not

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We once brought some out-of-town friends to Corner Bistro, and when their burgers arrived, they asked us how they were supposed to eat it. The classic burger is basically just a giant, thick patty, and it looks more like a steak wearing a bread toupee than a burger. But the greasy patty is delicious, especially topped with cheese and bacon, and you can decide how to eat it for yourself after ordering delivery or pickup from this classic spot’s location in LIC.

Katz's Deli $ $ $ $ Sandwiches ,  Deli  in  Lower East Side $$$$ 205 E. Houston St. 8.2 /10

If you’ve been to Katz’s 100 times, there’s a decent chance that you’ve eaten 100 Katz’s pastrami sandwiches. That’s understandable - their pastrami is incredible - but it’s also a shame, because this LES institution serves a great burger. It’s extremely rich and fatty on its own, and doesn’t need anything besides some house pickles, which you should order on the side.

 Order delivery  Tom's Restaurant $ $ $ $ Diner  in  Brooklyn ,  Prospect Heights $$$$ 782 Washington Ave. 7.7 /10

Tom’s is a diner, and like most diners, its menu is about as long as an Atlantic think piece. It includes an entire section of burgers that run the gamut from a standard hamburger to a “pizza burger” with mozzarella and tomato sauce. This Prospect Heights classic is best known for breakfast, which they deliver all day, so consider adding a side of pancakes to whichever burger you choose.

 Order delivery  Harry's $ $ $ $ American ,  Steaks  in  Financial District $$$$ 1 Hanover Square Not

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Yet

You might think of Harry’s as a place where people discuss bulls and bears over $125 porterhouses. That’s fair, and the $125 porterhouse is now available for delivery from this classic FiDi steakhouse. But so is the $18 sirloin burger with fries, which is excellent and usually only available at lunch.

Cremini’s $ $ $ $ Italian  in  Brooklyn ,  Carroll Gardens $$$$ 521 Court St Not

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The Ascolana olives at this all-day Italian spot in Carroll Gardens are deep-fried and stuffed with minced meats, and they’re some of our favorite drinking snacks in Brooklyn. So good things happen when you put those olives into a three-meat burger, and serve it with provolone, bacon, and caramelized onions on a pretzel bun.

Blue Collar $$$$ 1554 Dekalb Ave

Blue Collar serves the kind of food you’d usually eat while watching someone in a white paper cap flip patties and tell stories about the old days. Now you might be watching your roommates rehearse Tik Tok videos in the living room, but you’ll still enjoy this Bushwick spot’s tater tots, chicken tenders, and thin, smashed burgers with American cheese and squishy buns.

 Order delivery  Westville Dumbo $ $ $ $ American ,  Vegetarian  in  DUMBO $$$$ 81 Washington St Not

Rated

Yet

All seven Westville locations are offering food and alcohol for takeout or delivery all day long. In other words, you can default to this American spot for all kinds of situations, just like you always do. That includes when you’re in the mood for a very good burger and fries.

 Order delivery   Harlem Shake $ $ $ $ Burgers  in  Harlem $$$$ 100 W. 124th St. 7.5 /10

The classic burger at Harlem Shake comes with two patties, cheese, pickles, onions, and sauce. It’s already quite a bit of food, especially for $7, but it’s only the beginning. You can customize it with toppings ranging from extra patties to jerk mayo to pickled cherry pepper and bacon relish. However far down that path you decide to go, make sure to finish your order - for pickup or delivery - with a shake.

 Order delivery  Bonnie's Grill $$$$ 278 5th Ave.

Deciding between the burger and buffalo wings at Bonnie’s is like choosing between Ryan Gosling in Drive and Ryan Gosling in La La Land. They’re different moods, but you generally want both. If you don’t feel like adding to the growing mound of leftovers in your fridge, just get the Bonnie’s Burger, which comes with roasted peppers and buffalo sauce.

Joy Burger Bar $$$$ 1567 Lexington Ave

We have no idea how many potential burger permutations there are at this Upper East Side spot, but figuring it out would probably make a middle school math teacher trip over himself on the way to the chalkboard. Choosing the type of patty and how you want it cooked are simple enough, but then things get more complicated. Do you keep it simple or go with a challah bun? American or ghost pepper cheese? Wasabi aioli or spicy mango chutney? And do you add a fried egg? If all of that seems overwhelming, just go with one of their specialty burgers, which are available for takeout or delivery until 9:45pm daily.

Queens Bully $ $ $ $ BBQ  in  Forest Hills $$$$ 113-30 Queens Blvd Not

Rated

Yet

Queens Bully does meat very well. That goes for this Forest Hills spot’s slow-cooked BBQ, which is available in sandwich form on its delivery menu, and for its burgers. You can keep it simple with the classic Bully Burger, or remind yourself that you’re ordering from a BBQ spot with the Kew Burger, which is topped with house bacon and barbecue sauce.

 Order delivery  Camperdown Elm $ $ $ $ American  in  Park Slope $$$$ 440 7th Ave 7.7 /10

You can’t order the burger by itself for delivery from Camperdown Elm. Instead, the double cheeseburger comes as part of a $25 set menu along with kabocha squash and Japanese fried chicken. You won’t complain.

 Heidi's House By The Side Of The Road $ $ $ $ American ,  Bar Food  in  Upper East Side $$$$ 308 E 78th St

While this place sounds like a haberdashery you’d find on your way to the Catskills, it’s just a small bar on the Upper East Side that does a few simple things really well. One of those things is mac and cheese, and another is a very thick, very juicy burger served on an english muffin. Order both - they’re available for takeout or delivery by calling the restaurant at 212-249-0069.

Bronx Drafthouse $ $ $ $ Bar Food  in  Bronx $$$$ 884 Gerard Ave Not

Rated

Yet

All burger and beer specials are worth keeping an eye on, but the $20 version at Bronx Drafthouse deserves to be watched like The Truman Show. That’s because the burger here is a perfectly portioned tower of brioche, meat, cheese, and onion jam, and the beer is your choice of two cans from their selection of mostly local breweries. It also comes with a big portion of crispy, hand-cut fries.

 Order delivery  The Smith Lincoln Center $ $ $ $ American  in  Upper West Side $$$$ 1900 Broadway 7.5 /10

You always know what you’re going to get with The Smith, and that’s OK, because what you get is always good, and the burger is no exception. It’s a juicy bacon cheeseburger with an ideal meat-to-bun ratio that comes with a giant mound of thin, salty fries on the side. Order it for takeout or delivery with a beer for $20.

 Order delivery  Frankie $ $ $ $ Bar Food  in  Jersey City ,  New Jersey $$$$ 264 Grove Street Not

Rated

Yet

A burger and a beer is a classic combination, but there’s nothing to stop you from subbing out beers for a bottle of montepulciano from Australia or skin-contact pinot gris from Maryland. That’s especially true at Frankie in downtown Jersey City. Along with a very good cheeseburger topped with garlic aioli, this Australian spot is offering bottles from its natural wine list for pickup and delivery as well.

 Order delivery  Walker's $ $ $ $ American ,  Bar Food ,  Burgers  in  Tribeca $$$$ 16 N. Moore St. 7.3 /10

Walker’s is a casual neighborhood bar that people who live around Tribeca typically use as a pitstop between the office and the couch. And it still is, even if the office now doubles as the couch. The 8-ounce sirloin burger and a few select beers are available for pick-up or delivery on their website.

Toad Style $ $ $ $ Vegetarian  in  Bedford-Stuyvesant ,  Brooklyn $$$$ 93 Ralph Ave Not

Rated

Yet

Toad Style serves three different rich, messy cheeseburgers, which sounds par for the course on this guide. But what makes this Bed-Stuy comfort food spot different is the fact that it’s 100% vegan, with mushroom and lentil patties topped with things like avocado and cashew-dill cheese.

Paul's "Da Burger Joint" $$$$ 131 2nd Ave

Paul’s in the East Village offers more than 20 types of burgers, which range from a classic half-pounder with pickles and onions to a one topped with ham and mushrooms that resembles a deconstructed western omelette. All but two cost less than $10, and they’re available for delivery or pickup until 11pm every day.

 Order delivery  Charlies Bar & Kitchen $$$$ 112 Lincoln Ave

Charlie’s serves high-end bar food in Mott Haven, including a delicious bacon cheeseburger topped with a mound of caramelized onions. Get that burger and a beer for delivery or takeout for $15, or make use of some other specials they’re currently offering, like $20 margarita pitchers or half-price bottles of wine.

 Order delivery  Clover Club $ $ $ $ American ,  Bar Food  in  Brooklyn ,  Carroll Gardens ,  Cobble Hill $$$$ 210 Smith St. 7.5 /10

If you’re a burger purist, then your delivery order from Clover Club is simple - a prime beef burger cooked however you like. But if you’re in the camp that considers any meat between a bun to be a burger, then you have a tough decision to make, as this Cobble Hill spot serves a fantastic lamb burger topped with goat cheese. Either way, opt for the duck fat potato chips as your side.

LIC Market $ $ $ $ American  in  Long Island City $$$$ 2152 44th Dr Not

Rated

Yet

This seasonal American spot in LIC is called LIC Market, and its burger is called The Burger. But whatever time they saved in keeping the names simple, they seem to have put towards making the food delicious. The juicy burger is served on a caramelized onion bun with cheese and aioli, and it comes with crispy home fries that’d be a must-order on their own. Call 718-361-0013 for delivery or takeout, and ask them to recommend a bottle of natural wine, too.

Keg & Lantern Brewing Company $ $ $ $ Bar Food  in  Greenpoint $$$$ 97 Nassau Ave

It doesn’t really matter if you order the burger from Keg & Lantern to help balance out all the beers you’re getting, or if you order a bunch of beers because you don’t feel like pairing a delicious burger with whatever’s in the back of your fridge. Order the half-pound burger, which comes with chipotle aioli and hand-cut fries, and a few of the nearly 20 different beers brewed on-site at this Greenpoint bar.

via The Infatuation Feed https://www.theinfatuation.com/new-york/guides/burger-delivery-takeout-in-nyc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created May 14, 2020 at 01:08AM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

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If you’re hosting a Super Bowl party for ye olde Super Bowl LIV on Sunday, Feb. 2 and need to find the best recipes to make for your group of friends, you’ve come to the right place. Instead of laboring over the stove for hours on end, simply do a bit of prep work and turn on your Crock-Pot. Set it. Walk away. The afternoon is yours to handle more important things—like beer curation and making sure there’s enough ice in the cooler. You win, even if you’re not so sure the team you’re rooting for will.

9 Indoor Cooking Tools for the Ultimate Super Bowl Party

Below, we’ve got everything from pot-roast shredded beef tacos to cheesy potatoes that will delight each and every taste bud in your mouth. Best of all, considering the Crock-Pot does all of the work for you, we guarantee you’ll be cracking open that beer a few hours earlier than anticipated come Sunday (or at the very least, find the time to clean up your living room for guests).

Warning: After you’ve used your Crock-Pot as your go-to for hosting guests, there’s no turning back. We’ve got 35 simple slow-cooker meals every guy can make right here for you to put to use in the future.

How to Make Crispy, Irresistible Chicken Wings for Your Super Bowl Party

And if you’re looking for more recipe inspiration specifically for Super Bowl Sunday, check out our 25 easy Super Bowl party recipes.

Crock-Pot Pot Roast Shredded Beef Tacos

This dish from Rania Batayneh, MPH, author of The One One One Diet, only requires 15 minutes of hands-on time. “Making a roast in a Crock-Pot is perfect for tacos! There is so much flavor infused into the meat, and it is tender and easy to serve,” says Batayneh.

Makes 12 tacos; prep time: 15 minutes; cook time (in Crock-Pot): 3–4 hours on high or 6–8 hours on low

Ingredients:

For pot roast:

2–3 lbs chuck roast

3 Tbsp avocado oil

salt and pepper to taste

1 tsp cayenne

1 tsp smoked paprika

1 tsp garlic, minced

1/2 cup beef broth

3 Tbsp tomato paste

2 jalapeno peppers, diced

For tacos:

corn or flour tortillas (2 per guest)

pico de gallo and other vegetables you would like (bell peppers, chopped onions)

toppings as desired: guacamole, sour cream, pico de gallo

Directions:

Heat avocado oil in a large skillet or pan over high heat. Season roast with salt and pepper. Sear on all sides until browned.

Transfer roast to slow cooker.

Combine and stir cayenne, paprika, garlic, tomato paste, and jalapeños into beef broth.

Pour the beef broth mixture over the meat.

Cook on low for 6–8 hours or on high for 3–4 hours.

Shred beef with two forks and toss to coat with the juices.

Serve shredded roast beef on a platter and have your guests build their own tacos.

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Crock-Pot Cheesy Potatoes

Nutritionist Sarah Schlichter, MPH, RDN, owner of Bucket List Tummy, will have you drooling for an excuse to whip up a batch of these irresistible taters. Schlichter calls them the “perfect easy recipe for Game Day.” You're going to want to double this delicious recipe. Skip the bacon if your guests want something vegetarian.

Makes 5 servings; prep time: 10 minutes; cook time: 4 hours

Ingredients:

2 lbs baby red potatoes, washed and halved

1 lb carrots

3 Tbsp unsalted butter

2 Tbsp olive oil or avocado oil

4 cloves garlic, minced

6–8 slices bacon, cooked

1½ tsp Italian seasoning

½ tsp dried oregano

½ cup feta cheese

salt and pepper, to taste

fresh parsley, for garnish (optional)

Directions:

Add potatoes, carrots, butter, oil, garlic, three slices of bacon, and spices into slow cooker.

Cook for 3–4 hours on high, or until potatoes and carrots are tender.

Add the remaining bacon, cheese, and some parsley with about 20 minutes remaining.

Garnish with feta cheese and parsley.

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Crock-Pot Creamy Onion Dip

Pamela at Brooklyn Farm Girl is a fan of whipping up this velvety dip, which only requires a handful of ingredients. For a pop of color before serving, garnish with minced parsley or dill.

Makes 12 servings; prep time: 5 minutes; cook time: 4 hours and 30 minutes

Ingredients:

4 onions peeled and sliced

2 tbsp butter

2 tbsp olive oil

8 oz sour cream

salt and pepper, to taste

½ cup mozzarella cheese

Directions:

Add onions, butter, and olive oil in Crock-Pot, and cook on high for 4 hours.

Remove onion mixture from Crock-Pot and put in food processor along with sour cream, salt, and pepper. Pulse a few times until creamy.

Add onion dip back into Crock-Pot, add mozzarella cheese, and mix.

Cook for 30 minutes on low.

Serve, dip, and enjoy!

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Crock-Pot Buffalo Chicken Sandwiches

“Buffalo Chicken is a tailgating favorite, and for good reason. Spicy chicken just goes with beer,” offers Becky Hardin of The Cookie Rookie. Already have a sandwich on the menu? Use the meat for tacos or nachos, Hardin says.

Makes 6 servings; prep time: 10 minutes; cook time: 7 hours

Ingredients:

5 boneless skinless chicken breasts frozen

1 12-oz. bottle of your favorite hot sauce, divided

1 oz. packet dry ranch seasoning

1½ tbsp butter

6 toasted onion rolls or hamburger buns

4 slices cheese, optional

blue cheese dressing, optional for garnish

Ranch Fried Pickles, optional for garnish

Directions:

Place chicken breasts along with ¾ of the bottle of hot sauce and ranch seasoning into a nonstick sprayed slow cooker.

Allow to cook on low for 6–7 hours or on high for 3½–4 hours.

Add the butter and the remaining hot sauce, and shred chicken with forks. Stir to combine.

To assemble sandwiches, place cheese and chicken on toasted bun. Top with blue cheese dressing and Ranch Fried Pickles.

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Ultimate Crock-Pot Turkey Chili

“Ultimate Turkey Chili has a little bit of spice, a hearty amount of beans, and is packed with corn and tomatoes,” says Sarah Licata, the writer and photographer behind Salt Jar, a food blog featuring recipes using farm-fresh produce. “This version of the recipe only takes 20 minutes of your time and doesn't require having a stocked spice cabinet.”

Makes 8 servings; cook time: 20 minutes active time, 3 hours 20 minutes total time

Ingredients:

2 tsp olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 lb ground turkey

2 cups frozen corn

2 packages taco seasoning

1 (28-oz.) can diced tomatoes

½ cup chicken broth

½ cup tomato juice

2 (15-oz.) cans red kidney beans, drained and rinsed

Directions:

Heat oil in a large skillet over medium-high heat. Add onion and turkey. Break up turkey and cook until no longer pink.

Add turkey mixture to slow cooker and top with remaining ingredients.

Cook on high heat for 3 hours.

Garnish with your favorite toppings like avocado, sour cream, cheese, cilantro, and jalapeños.

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Crock-Pot Turkey Meatballs

Angie Asche, MS, RD, CSSD, sports dietitian and owner of Eleat Sports Nutrition, shares this easy recipe that will become a go-to staple in your dinner playbook. "These meatballs are a lean, nutritious option and take less than 15 minutes to toss together. If looking for a dairy-free option, simply omit the parmesan cheese and use a little extra whole wheat breadcrumbs," Asche says. Serve these over spaghetti, zucchini noodles, or with sub rolls so guests can build their own sandwiches.

Makes 24 meatballs; prep time: 15 minutes; cook time: 3 hours on high or 6 hours on low

Ingredients:

20 oz. (1¼ lbs) 99% lean ground turkey

3 Tbsp fresh parsley, finely chopped

1 tsp dried basil

¼ tsp dried parsley

2 cloves garlic, minced

1 egg

¼ cup whole wheat breadcrumbs

¼ cup grated parmesan cheese

pinch of sea salt and ground black pepper

25-oz. jar marinara sauce

Directions:

Combine all of the above ingredients (except jar of marinara sauce) together in a large bowl. Using hands, combine the meatball mixture together and form 24 balls.

Pour entire jar of marinara sauce into Crock-Pot. Place each meatball into the marinara sauce and use a small spoon to cover the tops of each meatball with sauce.

Cover with lid and cook on high for 3 hours or low for 6 hours. Sprinkle a bit of fresh parsley or grated parmesan on top, and serve with whole wheat spaghetti and a side of veggies.

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Slow-Cooker Espresso Pulled Pork

Guests will perk up at the mere sight of this tantalizing dish. "Mix spices from your pantry. Rub over pork. Set Crock-Pot. Shred. That's all you have to do to create this deeply savory pulled pork," says Don Baiocchi, food blogger at Paleo Gluten-Free Guy. "If you don't have espresso powder, you can use the same amount of finely ground coffee beans."

Makes 6 servings; prep time: 5 minutes; cook time: 5 hours on high or 9 hours on low

Ingredients:

2½–3 lbs boneless pork butt or pork shoulder (if offered a choice, go for the butt)

1½ Tbsp instant espresso powder (finely ground coffee beans also work)

1 Tbsp chili powder

1½–2 tsp fine sea salt (depending on size of pork butt)

1 tsp ground black pepper

1 tsp paprika

1 tsp mustard powder

1 tsp garlic powder

1 tsp onion powder

½ tsp cinnamon

½ tsp ground cayenne or red pepper flakes (optional, adjust to your liking)

Directions:

Slice off the thick slab of fat (known as the fat cap) along one side of the pork butt. Place the whole butt into the slow cooker insert.

Mix together all the spices and rub all over the meat, making sure to cover both ends and get into the nooks and crannies. You might think you don't need all of the rub but keep massaging it all over the meat until it's all used.

Set your slow cooker to high for 5 hours or low for 9.

You can shred the meat one of two ways: You can shred it directly in the slow cooker with two forks. But when you transfer it to a serving bowl or container, you probably won't need all of the sauce. Leave about half behind. Stir to blend the meat with the liquid, taste, and add more liquid if you think it needs it. If you want to serve directly from the slow cooker, leave as is. The liquid will help keep it moist. Or you can transfer the meat to a bowl, shred it with two forks, and stir in about half the liquid.

Taste the meat and add more liquid if it's a bit too dry, no more than 2 tablespoons at a time.

Optional step: If you want crispy bits of meat, spread the shredded pork out onto a baking sheet. Broil for 5–8 minutes, or until some parts are crisp.

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Healthier Crock-Pot Buffalo Chicken Dip

This satisfying, creamy dip comes courtesy of Openfit, a streaming fitness and nutrition platform. Serve the dip with crudités, such as celery and carrot sticks. You can also scoop it up with baked tortilla chips or bean chips.

Makes 8 servings; total time: 2 hours

Ingredients:

​12 oz cooked boneless skinless chicken breast, shredded or diced

½ cup Buffalo sauce (such as Frank's Red Hot)

​ 2 Tbsp Tabasco sauce (optional, use if you like it a little spicier)

​ ¾ cup shredded cheddar (or Monterey jack) cheese

4 oz. Greek yogurt (plain, 2%)

​¼ cup thinly sliced scallions (the green tips)

​ 2 Tbsp finely chopped onion

​ ½ tsp cayenne pepper

​ 2 Tbsp minced parsley

​ 2 Tbsp parmesan cheese

Directions:

Combine all of the ingredients except for the parmesan cheese and parsley in a large Crock-Pot or slow cooker.

Cook on low for 1½–2 hours, making sure that everything has melted together and is warm throughout.

Transfer to a serving dish and sprinkle with parsley and parmesan cheese.

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Crock-Pot Red Beans and Rice

 “I’m from New Orleans, so I grew up eating red beans and rice. This dish is typically served on Mondays, but red beans and rice can be enjoyed any day of the week. All you need are red beans, vegetables, spices, and protein (chicken, andouille, and pork are the most common),” says Brian Landry, Chef/Co-Owner of Jack Rose in New Orleans and Marsh House in Nashville. “Everything is cooked together slowly in a pot and served over rice. It’s the perfect dish to make in a slow cooker and serve to a large group of people.”

  Makes 6–8 servings; prep time: 30 minutes; cook time: 8 hours

Ingredients:

2 Tbsp vegetable oil

2 onions, diced

1 green bell pepper, diced

1 stalk celery, diced

1 Tbsp minced garlic

1 lb red kidney beans

1 lb smoked andouille sausage (quartered lengthwise then cut ½" thick)

7 cups water (chicken broth optional)

2 smoked ham hocks (optional)

3 bay leaves

1 tsp dry oregano

1 tsp dry thyme

½ tsp cayenne pepper

1 Tbsp Steen’s cane syrup

1 Tbsp Worcestershire sauce

3 green onions, chopped

salt, fresh ground black pepper, and Tabasco to taste

6 cups cooked white rice

Directions:

Optional: Rinse the beans under cool running water. Place in a large bowl or pot and cover with several inches of clean water. Let sit overnight. Drain before cooking.

In a large skillet, heat the vegetable oil over medium high heat.

Sweat the onions, bell peppers, celery, and garlic until they begin to soften, about 3–5 minutes. Stir occasionally so vegetables do not stick to the pan.

Add the smoked sausage and cook until sausage is browned and vegetables are tender, about 5–7 minutes.

Once done, remove the skillet from heat and transfer the contents to a slow cooker.

Add the water and red beans along with smoked ham hocks, bay leaves, dried oregano and thyme, cayenne, cane syrup, and Worcestershire. Stir well and place cover on the slow cooker.

Set the slow cooker on high for 8 hours.

After 6 hours the beans should begin to soften. Use the back of a spoon to smash some of the beans against the side of the pot to thicken the beans (for a creamier style of beans).

Stir in the green onions and season with salt, pepper, and Tabasco.

Serve with white rice.

Randy Schmidt

Crock-Pot Ribs

“These fall-off-the-bone ribs are sure to please. No one has to know how easy they are to make in a slow cooker,” Hardin says of her simple BBQ recipe.

Ingredients:

3 Tbsp smoked paprika or paprika

3 Tbsp packed light brown sugar

1 Tbsp kosher salt

1 Tbsp ground black pepper

½ tsp crushed red pepper flakes

6 lbs St. Louis-style pork spareribs or baby back ribs

1 24-oz. jar barbecue sauce (Blue’s Hog original is superb)

¼ cup cider vinegar if the barbecue sauce is on the sweet side

Note: There is a difference in weight with ribs. Baby back ribs weigh about 1½ lbs per rack and St. Louis–style spareribs weigh about 3 lbs per rack. (To confuse the matter even more, commercially packaged “baby back” ribs are sometimes mislabeled St. Louis–style spareribs.) To help you understand, here is the difference.

Directions:

Set the slow cooker to low and spray with nonstick cooking spray. (I always spray the underside of the lid to help with cleanup.)

Remove the silver membrane from the back of the ribs. (You might have bought ribs with the membrane removed, and if so, skip this step.)

In a small bowl, whisk together the paprika, brown sugar, salt, black pepper, and red pepper flakes. Rub the dry-rub mix evenly over the ribs.

Brush both sides of the rib with barbecue sauce and set the ribs in the slow cooker standing upright with the meaty side against the inside wall of the slow cooker.

Pour the remaining barbecue sauce over the ribs. If using a sweet sauce, pour the cider vinegar over the ribs.

Cover and cook on low 5–6 hours or until the meat is fork-tender.

Serve with additional store-bought barbecue sauce or strain the juices from the pan, through a fine-mesh strainer into a medium saucepan.

Bring the sauce to a boil, reduce the heat to low and simmer 15–20 minutes or until the mixture has reduced to 2 cups.

To serve, slice the meat between the bones and serve with barbecue sauce.

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Crock-Pot Carnitas Tacos

This recipe from Mamá Maggie’s Kitchen is bound to be a crowd-pleaser. “This recipe for pork carnitas is perfect for game day. Dump everything in the slow cooker, then under the broiler for a few minutes. Done! Serve with salsa and sit back and enjoy the game,” says the site’s founder Maggie Unzueta.

Makes 8 servings; total cook time: 4 hours 15 minutes

Ingredients:

4 lbs roasted pork shoulder

3 garlic cloves minced

1 Tbsp salt

½ tsp pepper

½ tsp oregano

1 tsp cumin

1½ cup chicken broth

8 tortillas

Directions:

Place everything in the slow cooker. Set the slow cooker on high for 4 hours, or low on 8 hours.

When done, remove the meat from the slow cooker and let cool slightly.

Chop the meat into tiny pieces.

Spread meat evenly on an ungreased cookie sheet.

Put under the broiler for 3–4 minutes, or until meat is crispy.

Serve with lime, tortillas, and salsa.

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A Super Bowl Masterpiece: Bo Ssam-Style Pulled Por...

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A Super Bowl Masterpiece: Bo Ssam-Style Pulled Por...

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On this week’s episode of the Bon Appétit Foodcast, food director Carla Lalli Music, editor in chief Adam Rapoport, and Adam’s friend Gabe Tesoriero (a music exec and excellent home cook who has somewhat inexplicably become a semi-regular on the show) talk about how to create the ultimate Super Bowl menu. They are loud and opinionated in a playoff-style game, pitting specific dishes against each other in the categories of appetizers, mains, drinks, and desserts until they arrive at one winner in each (well, except for appetizers, where there are two winners, because a Super Bowl party with one appetizer is a Super Bowl party nobody wants to attend).

There was queso versus pimiento cheese, chips and guacamole versus nachos, meatball subs versus cheesesteaks, cheap beer versus craft beer… The list goes on.

Photo by Alex Lau

Time to assemble.

One category, though, stumped them: bo ssam (a Korean dish of pork wrapped in lettuce leaves with rice, kimchi, and a variety of sauces) versus pulled pork sandwiches with slaw. After a bit of back-and-forth, the three decided to combine the two into one dish that can only be described as absurdly delicious. Bo ssam-style pulled pork sandwiches.

“I make bo ssam all the time as dinner party food and it always wows the guests,” says Gabe. “People that have never had it lose it, and people that have had it mark it in their calendar.” But bo ssam needs a full table. You have to assemble your wraps multiple times with all the accoutrements, passing kimchi and rice and lettuce around. It’s not as easy to eat on the couch, watching the Super Bowl, with a coffee table crammed with dips and chips and cans of beers. And so this bo ssam-style pulled pork sandwich was born, leaving all the other mains in the dust.

Here’s how to make it:

Start with your pork. The recipe we love comes from Momofuku, with a glazed, little-bit-sweet, little-bit-salty outer crust and falling-apart tender meat on the inside. The process takes a couple of days because you have to salt the meat and leave it in the fridge overnight, but the beauty of it is that if you think ahead, it requires very little else—just a quick rub down of salt and sugar, and then a bunch of hands-off, hanging out time in the oven (besides the very occasional basting of the juices that slowly but surely emerge from the meat). By the time your guests come over, you’ll have prepped all the other pieces of the sandwich and all that will be left to do is assemble.

Speaking of all those other pieces of the sandwich, here’s what else to make. First, a ginger scallion sauce, which in the case of this recipe is tossed with ramen noodles. Ignore the ramen noodle part and make it as a stand-alone condiment.

Next comes a cilantro mayo, which is mayo (we like Hellman’s), a bunch of chopped up cilantro, and lime juice. We like it heavy on the lime to balance out the fat, but taste as you go until it’s to your liking.

After that, there’s kimchi slaw. We combined napa cabbage, mild chili flakes, grated ginger, grated garlic, sesame oil, seasoned rice vinegar, and fish sauce. But you can also grab a jar of kimchi at the store (or here) and your sandwiches will be no worse off for it.

Speaking of the store, the rest of the ingredients are all items to purchase: bread and butter pickles, a few jalapeños that you’ll slice up for people who like extra heat, sprigs of cilantro to bring brightness, and hoisin sauce for that funky, sweet, umami element. Oh, and of course, Martin’s potato rolls to somehow contain the mess of glorious components going inside.

Now Super Bowl party on.

Listen to the full episode here, or wherever you get your podcasts:

For more Super Bowl recipes, head here:

37 Super Bowl Favorites That You Need at Your Party

Alex Lau

BA’s Best Buffalo Wings

Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornstarch dredge transforms into a crunchy shell when fried. If you like your wing sauce super spicy, increase the amount of cayenne in our best hot wings recipe. This is part of BA’s Best, a collection of our essential recipes.

Laura Murray

Bob Armstrong Chile con Queso

The signature dish at Matt’s El Rancho in Austin, Texas, named after former Texas land commissioner Bob Armstrong, who one day asked them to make him “something different.” What resulted was a now-legendary layered dip of taco meat, queso, guacamole, sour cream, and pico de gallo. Important: Don’t used aged or extra-sharp cheddar, which is drier and doesn’t melt smoothly.

Alex Lau

Party-Ready Italian Heros

Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.

Matt Duckor

Alex Lau

Laura Murray

Manicotti

There are two types of stuffed manicotti in the world. One is made with large tubular dried pasta, and the other uses a thin crepe (crespelle in Italian) instead. Both are filled before baking. This recipe is the second kind, and the delicate crepes deliver a lightness that you just don’t get from baked pasta. That said, it’s a process, so do what Brad does: “Double the recipe and freeze one of the trays. Trust me.” And here’s why he calls this manicotti the greatest recipe of all time!

Bobbi Lin

Beef Chili

It’s faster and easier to brown the meat in larger pieces first and chop them afterward. Using intact dried chiles instead of jarred powders contributes a more complex flavor and a saturated color. Adding lager imparts just the right amount of bitterness, rounding out the chiles. This is a part of our Super Bowl party menu—see the rest of the recipes here.

Alex Lau

Vincent Cross

Giant Chocolate Chip Skillet Cookie

The batter for this large-format dreamboat of a cookie (crunchy on the edges, chewy in the middle) is made in one bowl with no special equipment, and can be baked in either a cast-iron or large skillet.

Laura Murray

Juicy Lucy Sliders

We’re obsessed with Juicy Lucys, cheese-filled burgers that originated in Minnesota. Here’s our recipe for sliders—appetizers that you can make super-decadent by melting some butter in the skillet before toasting the potato rolls.

Alex Lau

BA’s Best Onion Rings

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA’s Best, a collection of our essential recipes.

Alex Lau

Easy Veggie Pizza

What better way to sneak a few more veggies into the day than on top of a super-quick pizza?

Alex Lau

Cheesesteaks

Look for short ribs with the most marbling possible for these cheesesteaks; if you really want to splash out, use boneless rib eye.

Laura Murray

Cheesy Monkey Bread

Start with cold dough—instead of warm or room-temperature—so that the cheese mixture doesn’t melt.

Alex Lau

Black-Bottom Brownies

For the neatest, cleanest edges, freeze the brownies for 15 minutes so they’re nice and firm before cutting, and dip your knife in hot water between each slice.

©Romulo Yanes

Bacon Deviled Eggs

Want to take your deviled eggs recipe to the next level? One word: bacon.

Cedric Angeles

BA Party Mix

More colorful than the bagged stuff (and you can make a triple batch and eat it forever).

Alex Lau

BA’s Best Guacamole

It takes a while for the avocado to absorb all the flavors you add to it. So if you ever find yourself wondering if your guac is spicy (or salty, or lime-y) enough, wait a few minutes before you add more so that you don’t accidentally overseason it. This is part of BA’s Best, a collection of our essential recipes.

Kenji Toma

Christina Holmes

Laura Murray

Laura Murray

Beer Cheese

To bring the beer to room temperature faster and make it flat, you can whisk it on the stovetop over low heat or heat in a microwave in short increments, stirring in between. Or, you know, just use the open bottle that you left sitting on the coffee table all night.

Alex Lau

BA’s Best Fried Chicken Sandwich

This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top. Mmmmm, yeah. This is part of BA’s Best, a collection of our essential recipes.

Jarren Vink

Bobbi Lin

Classic Skillet Cornbread

Don’t expect something sweet and muffiny here. We follow the three tenets of traditional Southern cornbread: There’s no sugar added, there’s no flour (only course-ground cornmeal), and there’s no better way to bake it than in a cast-iron skillet. This rustic cornbread is sturdy and dry and meant to be dunked, like say in this beef chili. Serve it with this hot honey butter. See more Super Bowl recipes here.

Jarren Vink

Matt Duckor

Crispy Potato Skins

Crispy, cheesy, bacon-y—they’re an irresistible Super Bowl snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

Alex Lau

BA’s Best Peanut Butter Cookies

What makes this peanut butter cookie recipe The Best? Well, there’s a few reasons actually. We call for natural peanut butter so that you can dial the sugar and salt amounts exactly. Instead of just adding roasted peanuts from the can, we roast them a second time for even more peanutty flavor. And the pan of water in the oven creates a burst of steam that gives the finished cookies the perfect crunchy-chewy texture. Now you know! This is part of BA’s Best, a collection of our essential recipes.

Alex Lau

Sausage Meatball Sandwiches

We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work. This is part of BA’s Best, a collection of our essential recipes.

Alex Lau

Spinach Artichoke Dip

Be sure to squeeze out as much liquid as possible from the spinach. Adding spinach that is too wet could upset the creamy harmony of the rest of the ingredients. This is part of BA’s Best, a collection of our essential recipes.

Brandon Harman

Pocho Taco

The nostalgic ground meat filling has obvious upgrades; the charred tomato salsa should be in heavy rotation.

Marcus Nilsson

Slow-Fried French Fries

The slow-frying method is revolutionary. Try this French fries recipe and you’ll never “fast” fry your potatoes again.

Alex Lau

Three Onion Dip

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

Alex Lau

Mozzarella Sticks

If you’re short on dried herbs for this mozzarella sticks recipe, just compensate by using more of another. But please, don’t use pre-seasoned fine crumbs; the crunch factor will suffer. This is part of BA’s Best, a collection of our essential recipes.

Alex Lau

Gentl & Hyers

The BA Muffuletta

It feeds a crowd, gets better as it sits, and is a hearty meal built inside a loaf of bread. About that bread: Unless you live in New Orleans and can get the real thing, opt for a ciabatta or other loaf with a sturdy but not too crusty exterior.

Photo by Laura Murray

Grandma Knowlton’s Pimiento Cheese

Known as the “caviar of the South,” this pimiento cheese recipe can be used as a dip for a party, or spread it on a sandwich for the ultimate grilled cheese.

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