Veggies lovers: these recipe Magazines are for you! Follow along to see delicious and healthy recipes and cooking tips in your home feed.
🍅 Delicious Vegan Recipes: All the wonderful and delicious vegan recipes to tempt you to eat more plants. Curated by Janelle Hama of Plant Based Folk. @delicious
🥗 Not All Salads Are Boring: Whether you're looking for a quick and easy side dish or a main course that will impress your guests, we have the perfect salad recipe for you. Curated by Shruthi Baskaran-Makanju of Urban Farmie. @not
🥕 Plant-Based & Vegan Thinking: Stories about sustainability, vegetarian eating and ethical living. Curated by Culture Decanted. @plant
🍄 Vegan Dishes That Slap: Fill your plate with vibrant, plant-based magic that'll make your meals the talk of the town! Curated by Flipboard's Food Writer in Residence, Louisa Moje. @vegan
🌽 Vegetarian Recipes: Vegetarian recipes that are packed with flavor and make fruits and vegetables the stars of the show. Curated by Food & Wine. @vegetarian
Yeasted is a bit quicker, but you sacrifice the benefits of sourdough, mainly more protein and beneficial bacteria for your gut biome.
You’d have to make your own sourdough starter, which under the right conditions is easier than you think. After that, I can give you a basic recipe where you could have bread every day and only have to make it every few days.
If that’s not your speed than I’m sure I have a low effort yeasted recipe somewhere.
Place in large, deep baking pan (the bottom half of a broiling pan works well)
Place heirloom or other kinds of small potatoes, carrots, either pearl onions or onion chunks, a few sprigs of rosemary, a bottle of red wine we like cheap fizzy lambrusco in ours) and four cups of beef or vegetable broth.
Cover tightly with foil and bake at 350 F for 3-4 hours, until the meat can be pulled off the bone easily.
It is impossible to mess up, uses 2 pans, and is a pretty inexpensive way to feed a LOT of people.
Hungry? Us too! Here are a few Magazines to follow just in time for dinner. 👨🍳
Dinners by Eating Well: Healthy dinner ideas and recipes for every night of the week. @dinners
Dinner Recipes by Food & Wine: Essential dinner recipes for every home cook, whether you want an easy sheet pan dinner, or something fit for a dinner party. @dinner
Nik Sharma Cooks: Approachable Food Science and Delicious Recipes For Everyone @nik
The Recipe Exchange: Follow this Magazine for recipe inspiration, cooking hacks, and tips from Flipboard's foodie community. @the
Vegan Dishes That Slap!: Fill your plate with vibrant, plant-based magic that'll make your meals the talk of the town! These vegan dishes are not just nourishing; they pack a flavor punch that'll keep you coming back for more. @vegan
#summerpastasalads#recipes#homemade
Today is going to be good day, starting out with one of my favorite salad recipes.Getting back on my feet after my breast cancer surgery.Me and my husband are going to have a barbecue 🤗🎈💐🌞🌭🍗🥩🥙🥗🎂🥂🍷
#barbacue#funandfamily#spring2024#blackmastodon#Atlanta
To nice of a day to sit in the house 🌍♥️😎🎧🌄
Getting our Groove on before the weather turns bad.Not a expensive grill,but the food taste great.
My husband is a great cook 😋
This week, Flipboard opened up federation to some amazing creators and curators and here are a few that I really enjoy following for recipe inspiration.
Grilling, BBQ and camping recipes @GirlCarnivore
Cakes, cookies, pies, pastries and more @BatterAndDough
Global recipes and cooking tips from a Cordon Bleu chef @DaysofJay
Indian-inspired dishes and techniques @shilpakerur
@NatureMC@jejord Hi Petra, this is likely because no one on your server has followed any of these accounts yet. If you hit Follow, you should be able to see everything they post in the future. You can also search for them by handle (e.g. @WimpyVegetarian) and that should bring up all their Magazines so you can follow them by topic only. Hope that makes sense!
@CultureDesk@jejord Yes, it helps and makes sense, thank you! (Therefore, a pinned intro helps a lot, if not enough follows from an instance).
I follow one of the for me empty accounts and searched the handle: It remains empty if it's on flipboard.com like all links above. But it fills up with posts if it's on flipboard.social and works fine.
Irritating for me that everbody has these two handles. Should I better follow the .social accounts or just wait a week for .com?
After decades of trying, my Chana Masala still sucks. I can pick up excellent stuff at many places when I'm in Winnipeg but since moving to the country my life with chickpeas, is bad.
There's a chain here in Canada called Royal Paan that serves Indian Street food. They don't actually sell Chana/Chole, but they put it on top of various other things like a sauce. I have begged them but they won't sell me them alone.
For those days when I don't feel like cooking, but I still want something different, we have a Fish Tacos recipe (adapted from Sylvia Fountain's Feasting At Home), where everything can be purchased at Trader Joe's. This serves three.
Ingredients (and where to find them at Trader Joe's):
1 pound / 450g (about two fillets) of tilapia, mahi-mahi, red snapper or halibut (fr
Otra receta tradicional de Semana Santa es la sopa de ajo. Un plato muy humilde y muy sabroso.
Si te ha sobrado pan del día anterior no lo tires y prepara esta sopa tan deliciosa.
Aquí tienes la receta 👇 https://recetasconsazon.com/receta/sopa-de-ajo/
Is needed: 400 g of rice 400 g of chicken liver and hearts 400 g of fresh mushrooms 150 g of onion parsley oil Himalayan salt and black pepper Preparation: -Boil the rice in a pot of salted boiling water and drain it in a colander. -Finely chop the onion heads and fry them in
I’ve been getting my Chinese recipes from Xiaohongshu.
Mostly I’m irritated by English language Chinese recipes (even those made by Asian people) where they feel the need to explain basic things (like what is soy sauce and how to use it / buy it) or apologize for the food looking ugly (like so many YouTube cooks I watch, ugh)
Anyway, huge variety of diff cooking styles and techniques on Chinese social media, that English lang stuff barely scratches the surface of
@skinnylatte Ah, sure, I get your point. CCD is really top of the line, it's hard to find anything comparable.
I don't really follow any other Chinese cooking channels but there's one that comes to mind in this context. I forget what it's called, but it's run by a guy filming his Cantonese dad make stuff. While also more catered towards Americans, I found that to be an interesting compromise (having the dad share his knowledge and his son making it accessible)
A lot of good regional Chinese cooking outside of Cantonese is probably bit as well represented. I’d like to do some work in this space, potentially translating some of it.
I have to say we are a long way away from the old days of ‘all Asian recipes in English on the internet: just add sesame seeds and scallions and call it Korean!’ but still a long way to go
Now that I know that there are AI generated recipes out there (recipes!?!), with weird photos because they are also AI generated, I'm much more inclined to go with the recipe sites I'm already aware of. And if I get tempted by others then only those that don't drown in ads, that would likely be the tell.
My grandmother was reportedly not an enthusiastic cook, but she dutifully collected recipes by word of mouth, or by newspaper and magazines. Home economics was required coursework for girls, a century ago. Most cake recipes conclude with “Bake in mod. oven” since they didn’t have temperature calibration.
Here’s one she transcribed called Weary Willie Cake. Looks very free form and adjustable. #Recipes#VintageCookbook
Okay I finally did it and it turned out awesome! I've never had the gluten-free variety batter or panko before. I'm very grateful it exists for me since I can't have gluten anymore 🙌👍😀
