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33 Stir-Fry Recipes For Your Wok
by THE SERIOUS EATS TEAM 13/5/23
Dust off that wok and crank up the heat for these flavorful stir-fry recipes.
Chicken Stir Fry
by Marsha McDougal 4/12/24 BUDGET BYTES
This easy Chicken Stir Fry recipe is my go-to ”what’s for dinner tonight” meal. Why? It’s full of tender chicken, tons of vibrant veggies, and the most delicious homemade sweet and tangy stir fry sauce (dare I say even better than takeout?!). This is one of my favorite dinners for using up whatever veggies I already have on hand, and everything comes together in about 30 minutes. And because this recipe makes a lot, I already know what’s for lunch tomorrow! #winning
Easy Stir-Fry Recipes
Lunch and dinner are covered with these simple stir-fry recipes.
Seriously Asian: Stir-Frying Vegetables Recipe
by CHICHI WANG 20/2/25 serious eats
Relying on the stir-fry method is mostly a matter of necessity. In the olden days, Chinese cooks were dealing with two conditions--there was a limited amount of fuel but an infinite supply of labor in the form of family and friends.
8 Delicious Chinese Beef Stir-Fries That Cook in 15 Minutes or Less
by MIMI YOUNG 27/2/25 serious eats
Grab your wok for these easy weeknight-friendly dinners.
Stir-Fries With Fresh Vegetables
by Martha Rose Shulman Cooking
Over 50 percent of this colorful chicken stir-fry is composed of vegetables. Use chicken tenders or chicken breast.
Stir-Fry Favorites
by CHRISTOPHER KIMBALL'S 19/11/22 MILK STREET
Stir-fries are the perfect weeknight dinner. To start, Milk Street Cook Rayna Jhaveri makes Goan-Style Chili-Fry with Beef, Tomatoes and Potatoes, a dish that fuses ingredients, flavors and techniques from different parts of the world. Then, Milk Street Cook Sam Fore prepares Thai-Style Vegetable Stir-Fry with Garlic and Black Pepper and Milk Street Cook Lynn Clark makes crispy Salt and Pepper Tofu.
Stir-Fry Recipes
Fast, easy, and tasty, stir-frying is one of our favorite cooking methods for busy weeknights. You'll be ready to wok (er, rock) with these stir fry recipes.
Seriously Asian: Stir-Frying Vegetables Recipe
by CHICHI WANG 20/2/25 serious eats
Only after the vegetables were washed, sorted, and cut, did we turn our attention to the stove. The wok was heated, the oil was swirled through, and finally, the greens went into the wok for a few moments before being served. During the hour (or more) my mother spent in the kitchen every night, only a few minutes were actually devoted to the stovetop.
Stir-Frying 101
Stir-frying is by definition a quick method for cooking different foods. Cut into bite-sized pieces, stir-fry ingredients go into a very hot pan and take just minutes (or in some cases, only seconds) to cook. In this online cooking class, learn how to organize yourself so you know what sequence to add foods to the pan so that everything finishes at the same time. Understand the best way to cut foods to ensure even cooking.
A Guide to Thai Stir-Fries
by Pailin Chongchitnant 12/7/24 serious eats
A straightforward way to make sense of the countless stir-fried dishes in Thai cuisine.
Stir-fry Recipes
421 recipes
Wok Skills 101: Stir-Frying
by TIM CHIN 14/4/23 serious eats
“Stir-frying” is arguably the most well-known technique in wok cooking—both within China and across the globe. But contrary to what some may practice, the method is a little more nuanced than tossing some meat and vegetables around in a wok, drowning them in soy sauce, and calling it a day.
Oriental Stir Fry Vegetables With Oyster Sauce
"This is a real favourite vegetable dish at my parties. I make salads or stir fried vegetables for every party and they are usually well recd. From the Readers Digest cookbook."
Stir-Fry Guides
Toss and sauce your way to a quick weeknight dinner using our stir-fry guides. Get cooking tips, equipment picks, ingredient primers, and more.
Easy Stir Fry Sauce
"A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity."
World Cuisines
Toss the takeaway menu and discover our many stir-fry dinner ideas with all your favorite flavors. Just browse through our collection and find your next go-to stir-fry recipe for busy nights and lazy weekends.
Any Vegetable Stir-Fry
by Sarah Copeland 5/5/20 Cooking
It’s always a shame to let precious vegetables go to waste. Once they pass their prime, they can form the foundation for a tasty stir-fry.
All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
"Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt.
Stir-Fried Cucumbers With Spicy Ground Pork Recipe
by SHAO Z. 14/2/25 serious eats
Cucumbers turn silky and juicy when exposed to a wok's intense heat.
Basic Marinade for Stir-Fried Meats
by SHAO Z. 18/2/25 serious eats
A quick and easy recipe for a stir-fry dinner.
Easy Stir-Fried Chicken With Ginger and Scallions Recipe
by SHAO Z. 15/2/25 serious eats
This flavorful chicken stir-fry is custom-designed to be thrown together on a busy weeknight.
Thai Dishes
Check out our collection of tasty Thai stir fries!
Beef and Cabbage Stir Fry
by Beth Moncel 25/2/25 BUDGET BYTES
If you’re one that struggles to work vegetables into your diet (isn’t that pretty much all of us?) you’re going to love this Beef and Cabbage Stir Fry. It’s full of vegetables and absolutely addictive. And the best part? I only use vegetables that are super inexpensive so you can know that you’re doing your body and your wallet good. Winning!
The Science of Stir-Fry with J. Kenji López-Alt
by CHRISTOPHER KIMBALL'S 4/3/22 MILK STREET
J.Kenji López-Alt gives us a lesson on Wok 101 and reveals the science behind great stir-fry. Plus, Cheryl Day joins Christopher Kimball to tackle your baking questions about everything from powdered milk to cardamom buns; cookbook author Chelsea Monroe-Cassel explores the food of “Game of Thrones” and “Star Wars”; and we visit Morocco’s communal bakeries to learn an all-purpose flatbread recipe.
Dinner Tonight: Five-Spice Beef Stir Fry Recipe
by NICK KINDELSPERGER 9/8/18 serious eats
The adjustments worked. The vegetables were properly seared and slightly crisp, and the meat was browned but still tender. The best part was the sauce, which I poured in at the end and thickened beautifully to cover all the ingredients.
Indian Carrot Stir-Fry
by ALBERT STUMM 6/21 MILK STREET
This fragrant stir-fry pairs quickly charred carrots with a spice-infused oil.
Ground Turkey Stir Fry
by Beth Moncel 12/2/25 BUDGET BYTES
This Ground Turkey Stir Fry is especially great because it’s so versatile. Use whatever vegetables you have on hand, make it spicy or mild, and serve it with rice, noodles, or with shredded cabbage for a low-carb option. Scroll down for more deets on those options!
Chinese Vegetable Stir Fry
"My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up."
Beef Stir-Fry Recipes
Make beef stir-fry recipes the Szechuan, Thai, and Peruvian way, plus more beefy wok recipes.
The simple, sustainable guide to making your own oat milk
Spaghetti and Verrry Tender Meatballs
When I hear spaghetti and meatballs, I envision a lengthy (but rewarding) process of tending to both the meat and simmering sauce on the stovetop. But when a craving for this beloved Italian American classic hits on a weekday, I want it NOW, please and thank you. And thus, the creation of this weeknight-friendly version, entirely doable in just an hour. (Watch my development process—and all 65 attempts at nailing the meatballs—here.)
Shakshuka (North African–Style Poached Eggs in Spicy Tomato Sauce)
by J. KENJI LOPEZ 20/3/25 serious eats
It's a toss-up as to whether it's more fun to say "shakshuka" or the name of its Turkish counterpart, menemen, but both are incredibly tasty, straightforward dishes that should be in your arsenal. Though it is North African in origin, today shakshuka is popular throughout the Middle East (particularly in Israel, where it may as well be one of the national dishes) and in hip neighborhood diners all over the coastal U.S.
Never Burn Your Pan-Fried Potatoes Again
[www.bonappetit.com/test-kitchen/cooking-tips/article/effed-it-up-pan-fried-potatoes by RICK MARTINEZ 2/9/15 bon appetit]
Yes, everybody makes basic cooking mistakes. Like, say, something as simple as overcooking mushrooms or toasting grains and spices. Below, reader Sloane Michelle Sanders confesses to (always) burning pan-fried potatoes to associate food editor Rick Martinez. Here’s Martinez's advice for making sure it never happens again. Welcome to Effed it Up.
79 Potato Recipes Because You Need That Many
[bonappetit.com/gallery/potato-recipes by JOE SEVIER 5/9/23 bon appetit]
The best potato recipe is the one that matches your mood. From fancy to unfussy, sweet to savory, potatoes are more than willing to meet you wherever you are. But make no mistake, this collection of potato dishes is an outright party; one that celebrates America’s most consumed produce. Here, you’ll find appetizers, mains, side dishes, and even desserts. (Because what’s a party without dessert?) Whether they’re mashed, scalloped, baked, lathered in mayo in a potato salad (our favorite kind of salad), or whizzed into a velvety soup, all iterations of potato are welcome.
10 Thanksgiving Potato Recipes to Impress Your Family
by RABI ABONOUR 4/11/24 serious eats
Mashed, roasted, pan-fried, casserole'd—we've got it all!
Indian-ish Baked Potatoes
Of all the places my mom, who lives in Dallas, has traveled for work, her favorite will always be London — the cobblestone streets, the limitless sights, the walkability and, most important, the pubs. She spent a lot of time in pubs on early '90s London business trips, and the only vegetarian dish was very often a baked potato.
New Potatoes With Herbes De Provence, Lemon and Coarse Salt
"Herbs de Provence is a specific combination generally consisting of rosemary, thyme, basil, savory, chervil, mint, marjoram, oregano, and sometimes lavender. If you do not have some on hand, simply use dried rosemary; it's a safe bet. Try to buy new potatoes that are 1 1/2" in diameter for this dish. If they are much bigger, cut in half before boiling. From The Mediterranean Vegan Kitchen."
Pro Chefs Make Their 6 Favorite Potato Recipes
Almost everyone has a preferred way to cook and eat potatoes, one of the most versatile ingredients a chef could ask for. On today’s Chef Notes our panel of 6 pros make their favorite potato recipes, from crispy smashed potatoes and potato chips to a Salad Niçoise and hearty potato pierogi.
How to Bake the Perfect Potato
"Ahhhh...Golden, crispy brown skins and soft, flaky, tasty potato-goodness inside. You can take this recipe and top it with your favorite choices of sour cream, butter, herbs, salt and pepper.... Or make twice baked potatoes or potatoes skins.. When baking a large amount of potatoes at one time, choose potatoes with uniform shapes and sizes; they'll cook more evenly and get done at the same time. Or remove as they are cooked."
Oven Roasted Potatoes
by Beth Moncel 31/12/23 BUDGET BYTES
Potatoes are highly underrated. They’re inexpensive, they don’t spoil quickly, they’re versatile, and super easy to cook. And when you roast them? Oh boy, SO delicious! Golden brown and crispy on the outside, creamy on the inside, and better than any fry you’ve ever had.
Very Easy Creole Potatoes
"I get so wrapped up in making "interesting" food that sometimes I forget that something so simple can taste so wonderful! I am sure there must be a version of this somewhere, too easy not to be, but I just made this up one day to go with baked chicken thighs. My 9 year old daughter said, "YUMMY" Not too spicy."
My Greek Lemon Garlic Potatoes
"These potatoes are wonderfully browned, delicious and fairly easy to prepare. They seem to compliment most everything we have paired them with. I looked at other Lemon Garlic Potato recipes and none were exactly the same, so I posted these here for safe keeping. If you try them, I surely hope you enjoy them as much as my family and I do!"
Parslied New Potatoes (Microwave)
"Super easy side dish, that takes little time, and tastes great with any meat dish or is great on veggie only nights."
Colombian-Style Salt-Crusted New Potatoes Recipe
by J. KENJI LOPEZ- ALT 11/3/25 serious eats
This is the potato recipe for the salt-lover.
Sicilian-Style Spaghetti Alla Carrettiera (Fresh Tomato and Garlic Sauce)
by DANIEL GRITZER 27/2/25 serious eats
Fresh tomatoes, basil, and a few other pantry staples are all you need to whip up a wonderfully fresh Sicilian pasta sauce.
Spaghetti With Fried Eggs
Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of spaghetti, four eggs, olive oil and garlic
Dinner Tonight: Barbecue Spaghetti Recipe
by NICK KINDELSPERGER 17/4/25 serious eats
First off, it's not as simple as just mixing barbecue sauce with spaghetti. That would be a disaster. No—this one starts with a base of tomatoes and loads of onions. After that cooks down, it's blended until smooth and then mixed with a barbecue sauce. Though it claims that you can use your favorite barbecue sauce, I'd avoid the vinegary North Carolina-style, as it doesn't work quite as well as the tomato-based kinds.
Creamy Tomato Spaghetti With Preserved Lemon
by Nargisse Benkabbou 3/6/25 cooking
Something magical happens when preserved lemon and tomato are cooked together. In this quick and simple pasta, fragrant lemon permeates the tomato paste, creating a beautifully aromatic (and pantry-friendly) sauce with the addition of heavy cream. Spaghetti is tossed with the sauce, which ends up subtly sweet and yet bright and tangy — a comforting weeknight twist on the always beloved tomato pasta.
My Good Spaghetti
"DELICIOUS!! My family loves spaghetti. I have perfected my own recipe by preparing it over a hundred times to get the "just right" taste. We like a lot of sauce, therefore, I only cook 8 ounces of noodles. We like the thin spaghetti noodles. I had to write the recipe down because my granddaughter and her son love it. For this recipe I purchase the leanest ground beef which is 93 percent meat and 7 percent fat. We always have a large piece of crusty buttered garlic bread with our spaghetti."
Ya Gotta Break a Few Balls for the Best Spaghetti and Meatballs. (Seriously.)
[Ya Gotta Break a Few Balls for the Best Spaghetti and Meatballs. (Seriously.) by DANIEL GRITZER 16/10/24 serious eats]
There is no more iconic Italian-American dish than spaghetti with meatballs. It's also arguably the Italian-American dish that's most often described as not being "real Italian food." How many times have we heard someone declare that while spaghetti and meatballs both exist separately in Italy, spaghetti with meatballs does not? How often have so many of us repeated it? How many times have I said it? But it's a claim that's unsupported by the evidence.
How to Roast Spaghetti Squash
by KATIE LEAURD !!?#?@% serious eats
Toss crisp-tender roasted spaghetti squash with your favorite sauce or enjoy it as is. The secret to success? Our unusual cutting method.
Jo Mama's World Famous Spaghetti
"My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this recipe.
The Best, Easiest, Yummiest Healthy Spaghetti
"I invented this when I was trying to include more protein and whole grains in my diet. This makes it easy!"
Spaghetti Con Pollo (Central American Chicken and Spaghetti)
"Simple and delicious. My grandmother made this alot when I was growing up and I still can't get enough of them."
Spaghetti Alle Vongole in Bianco (Spaghetti With White Clam Sauce)
by DANIEL GRITZER 26/2/25 serious eats
Obviously, I'm kidding. Italy's pasta with clams has the double distinction of being one of the world's great seafood dishes and one of its great pasta dishes. It's just that the way it's often served, with the pasta chock-full of clamshells, is deeply flawed.
Creamy Garlic Chicken
by Marsha McDougal 6/3/25 BUDGET BYTES
Well, today I’m introducing you to one of those recipes. This Creamy Garlic Chicken is so delicious, so flavorful, and so easy to make for a quick weeknight meal! It starts with tender, pan-seared chicken breasts that are then covered with a creamy, garlic-infused sauce.
10 Delicious Chicken Dinner Recipes That Take 30 Minutes or Less to Prep
by RABI ABONOUR 5/1/25 serious eats
Our favorite inexpensive, easy to cook, and exceptionally versatile chicken recipes.
15 Summer Chicken Recipes to Make Before the Season's Over
by YASMINE MAGGIO 7/8/24 serious eats
Come summer, I have a few requirements for my meals: they should be light, they should incorporate bold, refreshing flavors, and they should be easy—and if they’re not easy, then the payoff should be worth it! That’s where chicken comes in. It’s a versatile protein that’s easy to load up with all kinds of flavors (lemon! BBQ sauce! Caesar dressing!) and bake, air-fry, grill, or sous vide.
These 10 Hearty Vegetarian and Vegan Soups and Stews Are Sure to Keep You Warm This Fall
by RABI ABONOUR 12/10/24 serious eats
Few things are as gratifying on a cold day as a warm bowl of soup, and this is one arena in which vegetarian dishes can really stand out. Root vegetables, brassicas, grains, and beans we are just as appropriate for soups as they are for salads—or a stew that's filling enough to be a meal, even without the meat.
29 Quick Soup Recipes for Fast Fall Meals
by THE SERIOUS EATS TEAM 19/10/20 serious eats
French onion soup sped up in a pressure cooker, potato and sauerkraut soup two ways, rich cream of mushroom soup that just happens to be vegan, and more—keep reading for 28 quick soup recipes to warm you up in a hurry.
69 Satisfying Soup Recipes for Cold Weather
Whether it has five or 15 ingredients, soup is a soothing fix for cool-weather days. Tuck into a bowl of these one-pot wonders and you'll be warming up in no time.
14 Quick & Easy Soups
Soup is the perfect go-to when fall's chill is starting to set in. From hearty chili to creamy bisque, these one-pot meals come together in no time.
How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
by J. KENJI LOPEZ- ALT 27/1/21 serious eats
Break any creamy vegetable soup down to its building blocks, and a clear, easy-to-tweak formula emerges. Here's how to make your vegetable into a creamy soup—no recipe required.
More Brothy Soups
Slurpy soups for chilly days like Italian wedding soup, kimchi jjigae and chicken noodle soup.
24 Soups to Warm You During the Dark Days of Winter
by CLAIRE LOWER 4/1/24 MILK STREET
Whether it’s a creamy Georgian chicken soup that gets its flavor and body from bone-in, skin-on chicken legs, a Spanish garlic soup that makes the most of a bare pantry, or a savory tomato and rice soup that builds off of a whole caramelized onion, we’ve got the soups to pull you through the coldest, dreariest part of the year.
Best Homemade Soup Recipes
by Beth Moncel 19/1/24 BUDGET BYTES
I’m a soup lover, through and through. I eat soup when it’s cold outside, when it’s hot outside, and anytime between. So you may have noticed that we have a million soup recipes on Budget Bytes.
Milk Street Recipes
by CHRISTOPHER KIMBALL's MILK STREET
Bowls of cold weather comfort from around the world, from Somalia's electric, hot sauce-spiked chicken soup to a multi-dimensional Thai-style coconut broth.
Soup Recipes
From matzo ball and creamy tomato to fresh gazpacho and veggie-packed minestrone, our soup recipes will have you ready to slurp, no matter the season.
35 Slow-Cooker Soups & Stews
Enjoy these comforting soups and stews without all of the work. From creamy chowders to zesty chilis, these hands-free recipes are sure to hit the spot.
World Cuisines
Check out our collection of tasty Italian soups!
14 Chicken Soup Recipes Your Sinuses Need Right This Minute
by THE SERIOUS EATS TEAM 14/6/24 serious eats
In our opinion, chicken soup is one of those essential dishes that all (omnivorous) cooks should know how to make—and there are so many versions to choose from. Here, we've collected our meticulously improved recipes for classics like avglomeno, matzo ball, and chicken and rice soup, as well as some spicier options we're particularly fond of.
Super Soups
"This delicious soup is perfect for freezing, so enjoy a warm, hearty meal even on nights when theres no time to prepare one. Just heat, serve and enjoy. I found this recipe in Kraft Food And Family magazine. I have not tried this recipe, but I'm posting it for safe keeping."
by Careman71 28/3/10 AUTODESK Instructables
Okay, I've been making pizza at home for a long time. I've only recently discovered the perfect homemade dough, which I will share with you in this instructable (it also happens to be my first instructable ever).
3-Ingredient Stovetop Mac and Cheese Recipe
This macaroni and cheese—this pot of creamy, gooey, cheesy, glorious macaroni and cheese—was made with three ingredients in about 10 minutes. Seriously. That's one fewer ingredient than you need to add to the pot to make a box of Kraft macaroni and cheese.
Homemade Pizza
by Careman71 28/3/10 AUTODESK Instructables
Okay, I've been making pizza at home for a long time. I've only recently discovered the perfect homemade dough, which I will share with you in this instructable (it also happens to be my first instructable ever).
How to Make Pizza Dough
To make pizza dough, first add 2 ½ cups (325 g) of flour and 1 tsp (3 g) of instant yeast to a bowl. Then, add 2 tsp (8 g) of sugar, ½ tsp (3 g) of salt, 1 tbsp (3 g) of dried oregano, and ½ tbsp (5 g) of garlic powder and whisk the dry ingredients together. Add in 2 tbsp (15 ml) of olive oil, and then gradually pour in 1 cup (240 ml) of warm water, folding it into the dry mixture. Continue to mix everything until it sticks together and start to form dough. Flour your work surface and knead the dough for 5 minutes. Shape the dough into a ball with your hands. Next, coat the inside of a bowl with oil, place the dough in it, and cover the bowl with a cloth. Let the dough rise for 1 hour before using it in your recipe.
23 Pizza Recipes for All of Your Game Day Needs
by CLAIRE LOWER 23/1/25 MILK STREET
According to self-proclaimed “pizza freak” Peter Reinhart, pizza is just “dough with stuff on it.” And whether you agree with that taxonomy or not, you can’t argue with the fact that dough with stuff on it usually is pretty delicious, regardless of its country or state of origin.
9 Rules for the Best Homemade Pizza OF YOUR LIFE
[www.bonappetit.com/story/best-homemade-pizza by JOE BEDDIA @*?#?!& bon appetit]
My methods are old-school: Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. That’s how I got my start, and it’s why I wrote a book, Pizza Camp, which comes out this month. Practice—and, okay, a few straightforward guidelines—makes pizza.
The United States of Pizza: Where to Eat Pizza in California (Part 1, Northern California)
by ADAM KUBAN 9/8/18 serious eats
And it's back! Once again, it's been a while since we dropped an installment of this 50-part series on you. Today we begin the C's with California. Yeah, it's a doozy, so we split it in two — Northern and Southern. Let's get this show on the road.
Foolproof Pan Pizza
by J> KENJI LOPEZ 13/2/25 serious eats
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.
Pizza Recipes
Crispy Cheesy Pan Pizza
Crimes Against Pizza: An Opinionated Guide to Not Messing Up Your Pie
by NIKI ACHITOFF-GRAY 10/8/18 serious eats
Pizza may be one of the most universally beloved foods known to mankind. How many other dishes have inspired thousands of books, super weird music, entire clothing lines, and their very own museums?
Pizza Crust
What a treat — hot homemade pizza, with exactly the toppings you like. And this crust adapts to YOUR schedule: make the dough now, and serve fresh pizza up to 2 days later. Please read this recipe all the way through before starting. It gives you a lot of baking options, and you want to choose the one that best fits your schedule.
A Slice of Heaven: A History of Pizza in America
by ED LEVINE 9/8/18 serious eats
Once upon a time, around the turn of the last century, pizza in America was an inexpensive peasant food, made casalinga (home-style) by southern Italian immigrant women in their kitchens.
Ugali (Savory Kenyan Cornmeal Porridge)
by KIANO MOJU 18/2/25 Serious eats
Ugali—a supremely satisfying dense cornmeal porridge—is a beloved staple dish in many East and Central African countries, including Kenya and Tanzania. I learned how to make ugali from many women on the Kenyan side of my family: my mother, Katano, my aunt Tilly, and my grandmother, who we call Koko.
Ugali
"I've learned a lot researching for the ZWT '05: Eastern Africa's Ugali (similar to Southern Africa's Mealie-meal, Nshima, and Sadza) is usually made from maize (corn) which was brought from the Americas to Africa by Europeans. Previously it was made from millet. These starchy Fufu-like "foundations" are the Eastern African versions of Western African staples like Fufu (which is generally made from yams, plantains, or cassava tubers) and Banku, Kenkey, or Tô. -- They are all starchy accompaniments for the African soup or stew or sauce, or other dishes with sauce or gravy.
Eastern African Cuisine Guides
Curious about the cuisines of Eastern Africa? Read our guides and essays to deepen your knowledge of Eastern African food history, cooking techniques, ingredients, and more.
Easy Burritos
Saucy and savory with just ground beef, beans and cheese, this easy recipe is inspired by Los Angeles-style burritos, which restaurant critic Jonathan Gold once summarized as “the rough equivalent of a hardhat’s lunch pail, a method of constructing a filling, portable meal from a tortilla, last night’s beans and a spoonful of stew if there was one.” This burrito’s filling eschews guacamole, sour cream, rice and raw vegetables which means it freezes well for up to 3 months.
13 Burrito Styles Everyone Should Know
by ADRIANA VELEZ 22/7/22 Serious eats
An opinionated guide to the different style of Burritos, from Mexican-style burritos that contain a single filling to Mission-style burritos as large as a big swaddled baby, and everything in between.
California Burrito
"Never heard of these until a surfer pal from San Diego introduced me to this culinary naughtiness. Pretty much a Mission street monster burrito where you replace the rice and beans with french fries."
The Story of the Mission Burrito, Piled High and Rolled Tight
[www.bonappetit.com/restaurants-travel/article/burrito-october-feature by JOHN BIRDSALL 11/10/16 bon appetit]
The carnitas, frizzled a deep brown from braising in fat, have fibers that splay open as I chew. The pinto beans are earthy and soft, the pico de gallo a dense hash. The fresh avocado option, essential here at La Taqueria in San Francisco’s Mission District, unifies everything in a buttery medium where the line between flavor and texture is indistinct, irrelevant. I’m still sweaty after a four-block jog from the nearest parking spot on a Saturday night, but I don’t care because the burrito my friends have waiting is as good as it’s always been, since my first time here three decades ago. I can even look past the evil eye of the woman peeved about my friends hogging a table.
If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno
[www.bonappetit.com/story/chile-relleno-burritos by MAGGIE HENNESSY 1/4/22 bon appetit]
If You Must Only Eat One Burrito, Make It the Cheesy Chile Relleno
The Best Burritos in San Francisco
by RACHEL LEVIN 7/5/21 Serious eats
Ihave a theory that the life of every San Franciscan, native or new, can be chronicled in burritos. There’s the First Burrito, the Worst Burrito, (many) Late-Night Drunk Burritos, the Beloved Burrito, the Convenient Burrito—and many of these, of course, change over the years, as we do.
Mexican Burrito Bowl
"We like to get burrito bowls from Chipotle, but aren't thrilled with paying for it several times a week. This isn't anything I'd claim as a "clone", but is "inspired" by Chipotle/QDoba's burrito bowls. It's tasty, easy and filling. As a bonus, it's pretty good without any meat, making it a really viable option to serve a mixed group of vegetarian/carnivores for a party."
=====Black Bean & Portobello Burrito Bowls with Green Pepper, Pico de Gallo & Lime Crema===== by HELLO FRESH
Build the perfect burrito bowl in your very own kitchen, starring slow-simmered spiced black beans and a savory duo of oven-roasted green pepper and portobello mushrooms. Serve this hearty vegetarian trio over a bed of fluffy lime-cilantro rice, and top with zesty homemade pico de gallo and a drizzle of tangy lime crema.
Indian Burrito with Spinach, Chickpeas, and Tomato Recipe
by NICK KINDELSPERGER 1/4/25 Serious eats
Basically, this is just a flavorful channa saag and white rice, all wrapped up in a tortilla. The spinach and chickpea mixture is fragrant with garlic, ginger, cumin, and garam masala, while a chopped tomato gives it body. One jalapeño helps lend a slight heat, though if you could definitely add a second one if you'd like. A drizzle of lime at the end lends acidity.
Mexican-Style Burritos With Machaca Guisada (Braised Dried-Beef) Recipe
by CHRISTIAN REYNOSO @(?#?@% Serious eats
Because so few ingredients are required, they need to be of the highest quality. Most critically, the eight-inch flour tortillas really should be freshly made, either by a local tortilleria or at home with a recipe like this one, which is rich with lard and milk.
Mission-Style Carne Asada Burrito Recipe
by KIANO MOJU 17/3/25 Serious eats
The mission burrito is well known for its comical size and heft, stuffed with things like grilled meat, rice, beans, and an array of condiments. Though it comes from San Francisco's Mission District, this taqueria burrito is consumed all over the Bay Area and beyond via taqueria-inspired chain restaurants like Chipotle.
Middle-School Tacos
Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine.
Tacos With Spicy Tofu, Tomatoes and Chard
by Martha Rose Shulman cooking
In these tacos, tofu stands in for meat in a vegan picadillo, cooked in a modified salsa ranchera. I’ve never been one for meat “substitutes,” and I normally don’t advocate using tofu in anything other than Asian dishes.
How to Make Tacos Dorados
by Annie Petito 30/5/18 AMERICA'S TEST KITCHEN
Maybe it’s nostalgia—the first bite that cracks the shell, sending orange grease down your wrist. Or perhaps it’s the satisfying combination of spiced meat, creamy cheese, and cool, crisp lettuce that makes hard-shell tacos so popular. Either way, Americans have an enduring love for this lunchroom and dinnertime staple.
A Comprehensive Guide to the Most Popular American Taco Styles
[https://www.seriouseats.com/american-taco-styles-guide-8696700 by JOSE R. RALAT 30/12/24 Serious eats
Everyone's abuelita prepares “real” Mexican food.
This is the Abuelita Principle, a term I coined to describe an argument I often hear when debating the legitimacy of certain Mexican foods. It points to a fallacy of authenticity that simultaneously informs and undermines the dynamic culinary culture that we know as “Mexican food.”
