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How to make Belgian waffles – recipe The GuardianHave bread, will feast. That's what we here at Cosmo always say. Haters may tout toast as merely a breakfast food, but we know better. (And we know you shouldn't stop at unsalted butter.) Toast can be a full-blown meal no matter the time of day—you just need the right combination of toppings—and we're more than ready to prove that to you here.
Below, you'll find four fancified toast recipes worthy of both your Insta feed and your empty stomach. There's one for each of the main meals (you know, breakfast, lunch, dinner, and dessert...always dessert), though you could make any of them at any time of day, because who needs more rules? Get a pen and paper out (or just your Notes app because let's be real, it's 2022) to make your next grocery list, and prepare to whip up the best thing since sliced bread.
Pan-sizzled in a hefty sprinkle of shredded Parm, this dish comes together with butter, an egg, and chives (just to zhuzh things up a bit). Cook it by cutting a hole in a slice of bread and placing said slice over melted cheese in a nonstick skillet. Once things start getting crispy, flip the entire concoction, add an egg on top, and you’re in business.
Let’s face it: Every meal is made better with a blob of burrata cheese. Spread some on a slice of sourdough, then top it off with a generous helping of blistered cherry tomatoes (char ’em for 5 minutes in a pan with some EVOO) and a drizzle of bottled balsamic glaze. Once it’s plated, pretend that you’ve been transported to the Italian countryside, if only for your lunch break.
Psst. Can’t find burrata at your local store? Thoughts and prayers. But you can always use a ball of fresh mozzarella or a scoop of ricotta instead.
Sure, you could pay someone else to make this for you at a fahncy French bakery. But $15 toast? In this economy? Hard pass. Make it at home by slicing up some Brie and apples (swap in fresh blueberries, peaches, or figs if that’s more your vibe) and layering on some paper-thin prosciutto (you can buy it pre-sliced at most grocery stores) and a drizzle of honey.
Slathered with Nutella and topped with bits of bacon, bananas, and maple syrup, this right here is what sweet dreams are made of. A twist on Elvis's favorite sandwich (peanut butter, bacon, and banana) but with a sugar rush of chocolate, it's sure to please any sweet tooth. It’s also okay if you’re drooling directly onto your keyboard right now.
Photographs by Cody Guilfoyle.
While popping open a can of cat food for my feline bestie, I've often wondered, "Does this even taste good?"
As it turns out, I'm not the only one wondering what goes into creating premium cat food. So recently, Fancy Feast pounced on that curiosity, hosting a two-day pop-up restaurant in NYC to serve cat lovers the same experience their beloved pets enjoy while eating.
To be clear, the pop-up served human food, not cat food. And it was not B.Y.O.-kitty, although the iconic Fancy Feast cat did make an appearance. The restaurant, affectionately named Gatto Bianco, served Italian dishes designed to help illustrate how cats experience food. The menu was created by Fancy Feast's in-house chef, Amanda Hassner, and special guest chef and restauranteur, Cesare Casella.
Feeling confused about how cat food could inspire a delicious human meal? Put off by the idea of dining like a cat? I was, too. But while chatting with Hassner about the concept behind the pop-up, it became clear that the idea is not as strange as it sounds.
"Texture is everything," Hassner says, pointing out that flavor is a catch-all term that encompasses many sensory experiences, including aroma, texture and taste. This idea applies just as much to a cat's palette as it does to a human palette, if not more: Where humans have roughly 400 olfactory receptors, cats have up to 200 million. That alone explains why your cat might be so finicky about its food come mealtime.
The meal at Gatto Bianco began with a textural exploration for each guest — a series of appetizers that used the same ingredients, prepared in different ways that caused different textural effects and elicited different reactions, depending on the taster. In short, texture is everything — for you and your cat.
Casella served baked sea bass dressed with tomatoes, capers, olives and a touch of oregano for the first course. Hassner served a salmon prepared the way a cat would enjoy it most — by going hard on the umami flavors. The second course included Tuscan-style spare ribs and braised beef in wine with spinach and polenta. And, because every fancy meal includes dessert, guests were served lemon panna cotta, almond cake studded with chocolate and a classic affogato. By the night's end, Hassner said the room was positively "purring" with "strangers having a common experience based on the love of cats."
For those who couldn't make it to the pop-up, Fancy Feast published at-home versions of Hassner's recipes. And no, there are no dishes in the digital recipe booklet that call for a can of cat food.
Eager to test these kitty-inspired dishes out for myself, I settled on Salmone con Pomodorini for an entree and Lemon Panna Cotta for dessert, then got cooking ... cat under foot, as usual.
I made the Lemon Panna Cotta entirety the night before, because it needs to set up in the refrigerator for several hours. While the instructions call for at least four to five hours of chilling time, it's also noted that "the texture improves overnight." And since we were cooking like cats, I choose the method that would give the best texture.
I started by zesting four lemons onto a large plate, then tossed the zest together with a cup of sugar. Once it was mixed, I spread it out on the plate and popped it into the refrigerator to infuse and crystallize overnight. With that out of the way, I turned my attention to the panna cotta itself. In a large bowl, I sprinkled two packets of powdered gelatin over one-half cup of lemon juice and whisked it together before letting the gelatin sit and bloom. In a small pot, I measured three-fourths cup of sugar and one and one-half cups of half and half.
I brought the half and half and sugar mixture to a boil, then removed it from the heat. While still steaming hot, I slowly poured it into the bowl with the lemon and gelatin mixture, whisking constantly and making sure all of the gelatin bits had completely dissolved. Once all of the milk was thoroughly mixed in, I added one cup of Greek yogurt and two teaspoons of vanilla extract all at once and whisked until it was completely emulsified.
Once the cool Greek yogurt mixes with the warm gelatin mixture, it starts to thicken, which means the gelatin has begun to set the panna cotta mixture. From there, I transferred the panna cotta into a liquid measuring cup for easier pouring, and divided the mixture into eight three-ounce silicone molds.
With the panna cottas chilling in the fridge, I quickly whipped up the basil compound butter in my food processor. A lightly-packed cup of fresh basil gets chopped into a stick's worth of softened unsalted butter, then wrapped up and refrigerated for the coming meal.
The salmon dish was a little more complex to prepare, but came together quickly once everything was measured out. I started by pureeing the onion and garlic together, and slicing all of the tomatoes in half. Then I portioned my skin-on salmon filet into roughly six-ounce pieces and seasoned them generously with salt and pepper on both sides.
I thinly sliced the zucchini on a mandoline, made the quick pickling liquid to pour over the slices and let it marinate while cooking the rest of the meal. With a liberal splash of olive oil in the pan, I seared the salmon filets skin-side down until they were about halfway cooked (becoming whitish-pink on the sides but still uncooked on top).
Around this time, my cat came wandering into the kitchen to see what exactly was going on, and took his place beside me at the stove before poking his tiny nose into the air to get a whiff of the fish that was cooking.
Once the salmon filets were partially cooked, I removed them from the pan and added the onion-garlic puree. It cooked until fragrant and lightly golden, about three minutes, before I added the tomato halves, white wine and a sprinkle of salt. I turned the temperature down and let it gently simmer for about 15 minutes while I pulled plates out of the cabinet and poured myself a glass of wine.
It also felt like the perfect time to un-mold the lemon panna cottas: The set is strong enough to be molded and handled without mushing the dessert, but if a softer-set panna cotta is your thing, you can let it sit at room temperature from this point instead of putting it back in the refrigerator or use a teaspoon less gelatin and set the dessert in cups.
I nestled the salmon filets into the tomatoes and puree, uncooked side down, turned the heat down to low and put the lid on the pan for it to continue to cook for about five minutes longer. Finally, I removed the salmon filets from the pan, turned off the heat and stirred in the basil butter until it had completely melted into the sauce.
I plated it all at once, including the panna cotta, which got a sprinkle of the lemon zest sugar and a side of all of the fruit hanging out in my refrigerator. Trying not to think too much about actual cat food, I took my first bite of the salmon, making sure to scoop up serval pieces of tomato and skewer a slice of zucchini. With that very first bite, I was stupefied.
Why haven't I been cooking like this for myself all along? Why does my cat get to enjoy the complexities of texture, aroma and taste while I settle for one-note grilled fish over plain rice? It was the nicest salmon I've cooked for myself in quite some time, and if I didn't already know it was created to mimic the way cats enjoy food, I would have never been able to guess. The panna cotta was delightfully lemony without being overly acidic. And, the meal is nice enough to make for other people, but easy enough to make for yourself whenever you're in the mood for something indulgent.
I adore my cat (most of the time), but I'll admit I was skeptical about cooking a meal for myself based on what my pet would enjoy. Now that I've done it, I'm convinced this is something we should do more often, and I'm keeping the Fancy Feast salmon in my dinner rotation from now on. After all, my cat shouldn't be the only one who dines well in my kitchen.
Courtesy of Fancy Feast
2 pounds salmon filets
2 tablespoons extra virgin olive oil
1 medium onion (yellow or white), peeled
5 large cloves fresh garlic, peeled
2 pints cherry tomatoes, washed and cut in half
1 cup white wine (recommend Chardonnay)
2½ teaspoon kosher salt (plus extra for seasoning fish and finishing, ½ teaspoon for vegetables)
1 teaspoon cracked black pepper
1 stick unsalted butter, softened
1 cup loosely packed washed fresh basil leaves
½ pound zucchini, sliced thin
½ cup white wine vinegar
¼ cup white sugar
For Salmon
1. In food processor, process butter and basil until the herb is chopped and incorporated into the butter. Remove from bowl, form into a log wrapped in plastic wrap and refrigerate.
2. In the food processor, process onion and garlic until puréed.
3. Cut fish into desired portion sizes and sprinkle liberally with salt and pepper. In a large pot, heat oil on high and place fish in one layer. Continue to cook on high on that side until fish has formed a crust and can be easily removed from the pan and has almost cooked through (the salmon will go from dark pink to light pink as it cooks). Remove fish from pan and keep pan heat high.
4. In the olive oil and salmon oil in the hot pan, cook the onion/garlic purèe for about three minutes, stirring so that it does not burn. Add cherry tomato halves, white wine and salt. Stir and turn heat down to medium/medium high and cook for 15 minutes, stirring occasionally and making sure the tomatoes do not dry and burn.
5. Return fish to pan, nesting into the tomatoes. Lower heat to a simmer, cover and cook about for 5 -10 minutes (depending on the size of the portions) until fish is hot and cooked through.
6. Place fish on each plate and return tomatoes to a boil on the stove.
7. Remove from heat and add basil butter that has been cut into small pieces. Stir until butter is melted and emulsified into tomatoes. Taste and adjust seasonings.
8. Dress each piece of plated fish with tomatoes and butter and serve with zucchini agrodolce.
For Zucchini
In a small pot, heat vinegar, salt and sugar, stirring until the sugar and salt are dissolved. Pour over zucchini slices and let sit for at least 15 minutes while you prepare the fish.
Courtesy of Fancy Feast
3-4 large lemons
1½ cups half and half
5 teaspoons (2 pkg) unflavored gelatin
1 cup non-fat Greek-style plain yogurt
1¾ cups white sugar, separated
2 teaspoons vanilla extract
1. Lightly spray six ramekins (or other cups or molds) with oil.
2. Wash and dry lemons. With a microplane or box grater, zest lemons into a bowl. There will be around one and one-half tablespoons of zest. Add one cup of the sugar and stir until well-combined. Spread sugar on a plate or sheet pan and place in the refrigerator, uncovered, overnight so the sugar dries and becomes crunchy.
3. Juice lemons and strain out the seeds. There will be about one-half cup lemon juice. Sprinkle the gelatin into the juice to bloom.
4. In a small saucepan, heat half and half and sugar to boiling. Add lemon juice and gelatin and mix with wire whip to blend. Bring just back to boiling and remove from heat (don't let it continue to boil or you will make ricotta cheese). Blend in yogurt and vanilla extract.
5. Fill ramekins and place in the refrigerator to set. The panna cotta will be set in a few hours, but the texture improves overnight.
6. To serve, un-mold onto a plate and sprinkle as judiciously as you would like with the lemon zest sugar.
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Cooking Simulator: 10 Best Recipes TheGamer[unable to retrieve full-text content]
Cooking Simulator: 10 Best Recipes TheGamer[unable to retrieve full-text content]
7 frozen dessert and drink recipes to beat the heat The Washington Post[unable to retrieve full-text content]
Rachel Roddy’s recipe for pasta with pesto pantesco The Guardian[unable to retrieve full-text content]
The 20 most popular recipes of winter 2022 Good Food
We took the best parts of chicken Parmesan--ooey-gooey cheese, crispy breadcrumbs and plenty of tomato sauce--and spun them into an easy family-friendly casserole. We simplified it by skipping the breading on the chicken and, instead, loaded the top of the casserole with cheese and breadcrumbs. Serve with a crisp green salad to complete the meal.
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Ravneet Gill’s recipe for damson crumble cakes The GuardianUnlocking recipes and cooking food are two essential elements of Tower of Fantasy. You'll need grub to satisfy the Satiate survival mechanic, which restores your HP after each battle. But some concoctions also add an extra bonus on top.
This Tower of Fantasy guide will provide you with a complete recipes list in, as well as tips on how to unlock them and how to cook food.
Food recipes can be unlocked either via finding them or by experimentation. If you already know a recipe, then you don't need to search for it. You can simply whip it up.
Otherwise, you can get them by:
The Food Vendor can be found west of Ring of Echos and north of Astra Cemetery at coordinates: -793, 777.
Cooking can be done at the Cooker, which is available in almost any settlement, indicated by the cauldron icon on the in-game map. To start preparing food, you must interact with the Cooker's cooking menu.
If you don't have the recipe yet, then you can whip up dishes in the "Creation" menu:
If your combination of food items was correct, then you will get the right dish without even having to unlock a recipe beforehand.
Effect: 20 satiety. +2% + 150 Physical damage.
Effect: 20 satiety. +2% + 150 Fire damage.
Effect: 20 satiety. +2% + 150 Ice damage.
Effect: 20 satiety. +2% + 150 Volt damage.
Effect: 10 satiety. +1% + 45 Fire damage.
Effect: 10 satiety. +1% + 45 Physical damage.
Effect: 10 satiety. +1% + 80 Ice damage.
Effect: 10 satiety. +1% + 45 Ice damage.
Effect: 10 satiety. +1% + 45 Volt damage.
Effect: 10 satiety. +1% + 80 Fire damage.
Effect: 10 satiety. +1% + 80 Volt damage.
Effect: 10 satiety. +1% + 80 Physical damage.
Effect: 5 satiety. 10% + 1,500 HP.
Effect: 5 satiety. 10% + 1,500 HP.
Effect: 5 satiety. 10% + 1,500 HP.
Effect: 5 satiety. 10% + 1,500 HP.
Effect: 800 stamina. 20% + 60,000 HP.
Effect: 20 satiety. 20% + 60,000 HP.
Effect: 20 satiety. 20% + 60,000 HP.
Effect: 600 stamina. 16% + 34,000 HP.
Effect: 10 satiety. 15% + 20,000 HP.
Effect: 10 satiety. 15% + 20,000 HP.
Effect: 500 stamina. 15% + 20,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 15% + 20,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 15% + 20,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 10 satiety. 16% + 34,000 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 8 satiety. 13% + 10,000 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 300 stamina. 12% + 3,300 HP.
Effect: 300 stamina. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 400 stamina. 13% + 10,000 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 8 satiety. 13% + 10,000 HP.
Effect: 7 satiety. 12% + 3,300 HP.
Effect: 20 satiety. +15% + 675 Physical resistance.
Effect: 20 satiety. +15% + 675 Fire resistance.
Effect: 20 satiety. +15% + 675 Volt resistance.
Effect: 20 satiety. +15% + 675 Ice resistance.
Effect: 10 satiety. +10% + 170 Volt resistance.
Effect: 10 satiety. +10% + 290 Volt resistance.
Effect: 10 satiety. +10% + 170 Physical resistance.
Effect: 10 satiety. +10% + 170 Fire resistance.
Effect: 10 satiety. +10% + 170 Fire resistance.
Effect: 10 satiety. +10% + 290 Ice resistance.
Effect: 10 satiety. +10% + 290 Physical resistance.
Effect: 10 satiety.
Effect: 10 satiety.
Effect: 10 satiety.
Effect: 10 satiety.
Effect: 14 satiety.
Effect: 16 satiety.
Effect: 14 satiety.
Effect: 14 satiety.
Effect: 14 satiety.
Effect: 14 satiety.
Effect: 14 satiety.
Those are all food recipes in Tower of Fantasy. Also, be sure to check out the rest of our Tower of Fantasy tips and tricks articles while you're here, like our guide to getting the Maglev Stalker, how to dodge, how to reroll, and how to break cracked walls.
When it comes to creating chart-topping music, Korean pop group BTS is one of the most renowned names even in the global music industry. However, there is another side to them, which not many might know about.
BTS members are no less than actual chefs, creating magic in the kitchen by whipping up scrumptious Korean dishes that delight their fans. And, a recently announced recipe book is a natural extension of, and irrefutable testimony to, the talent of the boy band as an acclaimed act in cooking up pleasant surprises.
Earlier in August, the Grammy-nominated supergroup announced that they are releasing their official cookbook, BTS RECIPE BOOK: Book of Tasty Stories. The cookbook contains recipes loved by the boys that are made with unique ingredients and their preparation methods. Along with this, the idols share some interesting memories of the dishes as well.
The book doesn’t come as a surprise to fans known as ARMY. They know that each of the seven members — Jin, Jung Kook, RM, V, Suga, Jimin and J-Hope — have a personal relationship with the unique dishes.
No wonder they have even donned the chef’s hat and tried out new recipes on multiple occasions. Additionally, they host a highly successful cooking and education programme The BTS Recipe in Korean, which is viewed by millions on YouTube.
You can also find special cooking episodes on RUN BTS and BTS Festa dinners, which underline how important food is to BTS.
The members indeed pay great attention to their dishes and are themselves deeply interested in what they eat and drink. Perhaps that’s why they have extremely high energy to do those high-octane dance performances and belt out evocative songs one after the other, anywhere from Seoul to the United Nations.
As the name suggests, the 252-page BTS cookbook isn’t a usual how-to-make-this-dish guide — it is a tome which rustles up the aroma of unique Korean recipes that are enriched by memories of the seven boys.
“We hope that you will enjoy every moment as you follow the steps of these recipes, imagining the conversations and feelings of BTS when they were making these dishes,” reads the back cover of the cookbook.
In a way, this gives a glimpse of how personal the book is to both BTS members and their legions of fans around the world.
As for the recipes, the book contains authentic Korean dishes from the staple kimchi fried rice to braised beef ribs.
According to the book’s description, each of the recipes is that the members themselves use, but culinary experts have been consulted for exact measurements, ingredients and preparation.
The recipes are divided into five chapters containing three dishes each.
Each chapter is created to cater to a mood. For instance, BTS members relate the sound of rainfall to the sizzling sound of pajeon (scallion pancake). This thematic relation places the dish under the ‘When it Rains’ chapter.
As per the book, food lovers can also learn to make sujebi (hand-pulled dough soup) and dak-bokkeumtang (spicy chicken stew), and concoct it at their homes if the pitter-patter and the moody rainy weather makes them hungry.
Similarly, the chapter titled ‘When Feeling Peckish’ includes dishes such as nurungji-gwaja (scorched rice crackers), bungeobbang (carp bread) and hotteok (sugar-filled griddlecakes).
To satiate the late-night cravings, options include Korean fried chicken, which is Jin’s favourite, ramyeon (Korean instant noodles) and tteokbokki (simmered rice cakes).
Tteokbokki is perhaps one of the most interesting recipes in the book. The street food became world-famous owing to its depiction in Squid Game (2021– ). It is also insanely popular among several other top K-pop idols, including SEVENTEEN’s Joshua, TWICE’s Jeongyeon, Cosmic Girls’ Mei Qi and MAMAMOO’s Solar.
Kimchi-bokkeumbap (kimchi fried rice), janchi-guksu (banquet noodles) and budae-jjigae (sausage stew) are listed in the chapter on simple dishes. Additionally, energy booster foods include suyuk (boiled pork slices), samgyetang (ginseng chicken soup) and galbijjim (braised beef ribs).
Through beautiful graphics, readers are given quick insights into the difficulty in preparing the dishes as well as their key features.
What is unique is that each of the dishes can be made gluten-free, nut-free or vegan. All that readers have to do is follow the instructions and alter the ingredients accordingly.
Ingredients are listed in English and Korean languages, with quantities provided in two different measurements for ease of preparation.
Alternatives to some Korean ingredients are also provided in the book to ensure that a perfect dish can be made even if all the exact items aren’t available.
Each recipe comes with a QR code at the top right of the page. Scanning it redirects to a video of the recipe preparation.
This is incredibly helpful, especially for those who are first-timers with respect to Korean cooking, as they would want to see specific methods — for instance, how the pan must be moved back and forth when making dishes such as pajeon.
And, every recipe comes with attractive pictures of the ingredients, the steps and dishes as well as helpful tips. In all, the book covers all the aspects for anyone to be able to whip up a delicacy that BTS members love.
The theme of each chapter is introduced by BTS’ own lyrics. Apart from the food, there are pictures of BTS members preparing the meals in the kitchen, reading out their own recipes and having fun around the dinner table.
There are detailed stories of the members’ own experiences of enjoying the dish as well as their tastes and likings in their own words.
BTS RECIPE BOOK: Book of Tasty Stories has two editions — the global edition and the Japan edition. While the global edition has a green hardbound cover, the Japan edition comes in yellow hardbound.
The book costs USD 28 per copy on the band’s Weverse shop page. All pre-order copies were sold out within days of announcement.
Deliveries are set to begin between mid to late November 2022. Owners will also receive a BTS mini photo frame along with the BTS recipe book.
Yes, but those are unofficial ones. Several BTS-inspired cookbooks are available online on Amazon. Among them is BTS Cookbook: Authentic Korean Dishes Members of the World’s Biggest Boyband Adore.
The book contains over 30 recipes and step-by-step instructions on how to prepare each. You can also find a few lines on how each of them is connected to a BTS member or the group.
Get BTS RECIPE BOOK: Book of Tasty Stories here.
(Main and Featured images: Weverse)
Unlike most other MMORPGs, there are no potions in Tower of Fantasy. If you want to heal up or buff yourself, you’ll need to instead rely on food. However, the cooking mechanics in Tower of Fantasy are surprisingly complex and require some playing around to master. To help figure it out, we’ve put together this guide on what the best food recipes are to use in Tower of Fantasy.
Note: We’ll have a Tower of Fantasy guides and features hub coming soon, so stay tuned.
There are two ways to eat food. The easiest is to press the ‘Use Supply’ keybind, which is F2 by default. Using this to eat food that restores health triggers a 45-second cooldown during which you cannot heal using food again. You can change what food is eaten when Use Supply is triggered by clicking the up arrow to the right of your health bar.
The alternative option is to go to your backpack, select ‘Cooking’ on the right side of your backpack, and then click what food you want to eat. This is useful for stacking multiple buffs just before entering a difficult encounter. Any food recipe that only provides buffs or satiety but does not heal will not trigger the aforementioned 45-second cooldown.
Click this arrow to change what food is eaten when the ‘Consume Supply’ keybind (F2 by default) is used.
In an ideal world, you’d be able to rely on your healers or be a healer yourself, but that isn’t always possible. There will be times when your team’s healer can’t keep you up or you’ll be completing solo content as a DPS or tank player. In these instances, your only method of healing is to eat up. These are the best food recipes to keep your health high.
They say that the best defense is a good offense, and that rings true for many MMOs. At least in most cases, Tower of Fantasy is no exception to that rule. If you can deal more damage, you can kill a boss faster and therefore take less overall damage throughout the fight. The food recipes listed below are the best options for increasing your DPS.
Although better DPS does improve survivability, there are times when that won’t be enough. Some content is so punishing that without an extra layer of defense, you are going to struggle to clear it. This will become especially true once high-level raid content is added in the future. For these occasions, you’ll want to use the following food recipes to buff up your defense.
Tower of Fantasy is available on PC via the game’s official launcher.
I lived in a dorm all four years of college, relying on a meal plan to feed me in between all my classes, studying and hours spent toiling in the basement office of the school newspaper. I just didn’t have time to cook, and the messy free-for-all that was the shared dorm kitchen did not help.
In retrospect, I wish I’d been a little more motivated to cook in college, especially once I graduated and realized I had some catching up to do. For students who live off campus or decide they don’t want dining hall food, that necessity comes much sooner.
That’s not to say they have to be prepared to make multicourse, elaborate meals. But if you or a loved one are preparing to head off to school, consider making an effort to master a few easy, flexible back-pocket recipes that are just the thing to build cooking confidence. Here are examples from our Recipe Finder that I recommend.
One-Pan Roast Chicken and Potatoes, above. This is one of the very first recipes I shared on Voraciously, and it’s beginner-friendly. All you need is a sheet pan, a few ingredients and patience to make a satisfying, homey meal that will fill your home with amazing aromas. Bonus: Any extra chicken can be spun off into a wide variety of throw-together meals.
Classic Folded Omelet. Omelets are thrifty, fast, customizable and ideal food for any time of day. This cross between French and diner styles is easy to fill with whatever you want.
Better Than Takeout Fried Rice. College students run on takeout, among other things, so be sure all that extra rice is put to good use. You can even freeze leftovers until you have enough for a new meal. Frozen veggies and other pantry staples make this a ready-when-you-are recipe.
Gochujang Skirt Steak. Skirt steak “has all the things going for it that we seek for a midweek dinner: minimal prep, lightning-fast cooking, big flavor and a reasonable price tag,” recipe developer Ali Slagle writes. All those things are ideal for students. Other than salt and pepper, all you need for this recipe are the steak, honey, oil and gochujang, a Korean fermented chile paste that will last a while in the fridge and is found at many supermarkets these days.
Fast Blender Tomato Soup With Cheese Crisps. Okay, so maybe there’s a blender in the kitchen for frozen drinks. Give it even more use with a simple, comforting soup that’s just begging to be served with grilled cheese (feel free to skip the cheese crisps, which are just baked rounds of grated cheese).
Spaghetti Carbonara. Sure, you can pour a store-bought sauce over pasta, no judgment here. But if you want to take your pasta to the next level — or maybe show off for someone — try this classic Italian dish that’s basically just cheesy spaghetti with crisped meat. You get a nice wow factor without a lot of effort or time.
No Food Processor Hummus. Tubs of store-bought hummus probably lurk in a lot of student fridges. Even if you don’t have a food processor or want to cook the beans from scratch, you can still make this versatile dip. (But if you want to learn how to make a pot of beans, we can help with that, too.) Here, a rolling pin — or wine bottle! — and whisk help pull it together.
All-Purpose Muffins. If there’s a risk of spending too much money at the campus coffee shop on meh pastries, consider investing in an inexpensive muffin tin for this recipe alone. You only need one bowl for these tender, fluffy muffins that are ideal for breakfast on the go or an afternoon snack. Feel free to use whatever mix-ins you want and play around with different flours.
When I think of mint, I think of summers spent running around my grandparents’ backyard, grass tickling bare feet as I chased my little cousins (or, rather, they chased me). On the patio table there was an ever-present jug of freshly made lemonade, not too sweet and always infused with fresh mint. Something about the addition of the herb transformed what was an otherwise plain beverage into something special.
To me, mint is the quintessential summer herb. It cools, it refreshes, it enlivens. If mint is overtaking your garden, as it tends to do, try it in these sweet and savory recipes from our Recipe Finder.
Crispy Chickpeas With Fried Shallots and Cilantro-Mint Chutney, above. Liven up the dinner table with this delicious chickpea dish featuring a bright, minty sauce. This satisfying vegetarian main can also be made plant-based by using vegan yogurt.
Fresh Pasta With Artichokes, Asparagus and Lemon-Mint Ricotta. Fresh flavors are abundant in this pasta dish. Store-bought fresh pasta works like a charm here, but if you’re feeling adventurous, you could always make your own.
Mint Julep. You don’t have to wait for the Kentucky Derby to enjoy this classic cocktail from the South. Muddled mint leaves and simple syrup add an herbal sweetness to the bourbon-based drink. Serving in a silver julep cup is fun, but optional.
Sheet Pan Salmon With Minty Peas, Oranges and Fennel. This one-pan meal is a lifesaver on busy weeknights without sacrificing taste. The use of frozen peas means this zesty dish can be enjoyed year round.
Cashew Mint Dressing. This dressing gets its creaminess from the cashews rather than dairy or eggs. Pair with crudité for a beautiful, earthy green appetizer.
Melon Salad With Chiles and Mint. This is fruit salad with a zing. You can turn up the heat by including the seeds and ribs of the chiles.
Pea, Ricotta and Mint Gazpacho. A creamy, green take on a classic. Mint makes this chilled soup even cooler.
Minty Lemon Soda. This DIY soda is an effervescent twist on my favorite mint lemonade.
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5 Unique Jalebi Recipes For Mid-Week Indulgence NDTV Food5 tricolor food recipes to try this Independence Day
Written by Anujj Trehaan
Aug 14, 2022, 08:50 pm
Festivals are all about fun, frolic, and of course, FOOD! As we are celebrating 75 years of independence, it is the perfect time to cook our way into the festive spirit. So, while you are wearing the tricolor on your sleeves (quite literally!), gift your inner epicure a dose of the shades, too. Here are some easy tricolor food recipes that you must try.
Drink with pride
Tricolor lassi
To prepare a refreshing tricolor lassi, you'd need three cups curd, two tablespoons saffron powder, two tablespoons khus syrup, three tablespoons sugar, and one tablespoon cardamom powder. Whisk sugar and cardamom powder with curd; divide into three bowls. Add saffron powder in one and khus syrup in another. Pour them in this order into a glass: khus syrup curd, plain curd, and saffron curd.
South Indian connect
Tricolor idli
To make a tempting tricolor idli platter, you'd require 175gm idli batter, 10 gm salt, 25 gm spinach, and 25 gm carrot. Boil carrots and spinach separately. Add seasonings to both and blend to make purees separately. Divide the batter into three parts, add carrot puree in one and spinach puree in another. Leave the third batter untouched. Steam them in an idli maker.
Rise with the rice
Tricolor rice pulao
To make tricolor pulao, you would need one cup of cooked basmati rice, 1/4 cup of tomato puree, 1/2 cup of spinach puree, one teaspoon of each ginger paste, green chili paste, red chili paste, 1/2 teaspoon red chili powder, 1/4 teaspoon cumin seeds, two tablespoon ghee, and salt. Separately prepare regular pulao and keep it aside for assembling.
Information
Method of preparation
Heat two pans and add ghee, salt, ginger paste, and cumin seeds to both. Add red chili powder and paste and tomato puree in one, and green chili paste and spinach puree in the other. Add cooked rice and saute. Arrange in order while serving.
Fried stuff
Tricolor bread pakora
To make an appetizing serving of the tricolor bread pakoda, you'd need the following ingredients: Three slices of bread Four tablespoons of besan 1/2 teaspoon of turmeric Two tablespoons of tomato ketchup, mayonnaise, and mint mayonnaise One teaspoon of red chili powder Salt and water as required
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Method of preparation
Add ketchup on the first slice of bread, followed by mayonnaise on the second, and mint mayonnaise on the third. Make a sandwich. Prepare a batter with gram flour, chili powder, turmeric powder, salt, and water. Dip the sandwich in it and deep fry.
With love from North East
Tricolor dim sums
To make some scrumptious tricolor dim sums, you would need the following ingredients: One tablespoon of vegetable oil One teaspoon of finely chopped garlic 1/4 spoon of vinegar and spice black pepper One cup of cabbage and 1/2 cup of onion Two cups of all-purpose flour Salt as per taste Orange and green edible colors
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Method of preparation
Knead the dough with flour, salt, and water. Divide into three parts. Add orange color to one and green to the other. Knead both and let the third dough stay untouched. Saute the veggies in oil. Fill the dough with the veggies and steam them.
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