# New recipes that have wowed you **URL:** \ **Category:** Cafe Society\ **Created:** [July 15, 2018, 6:51pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958 "2018-07-15T18:51:09Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [July 16, 2018, 8:40pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/21 "2018-07-16T20:40:43Z")
I have made these [Korean Kalbi ribs](https://steamykitchen.com/27226-korean-kalbi-baby-back-ribs-recipe-video.html) many times in the winter when grilling is out of the question. I’d make them in the summer too, if I had central air. They are so easy and delicious and customization. I tend to add either hot chili oil or just some plain old hot sauce. Fair waring-- get plenty of napkins before you start eating them. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [July 16, 2018, 9:55pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/22 "2018-07-16T21:55:32Z")
This might be a little low-brow/side-dish for this thread but being summer there is plenty of occasion for macaroni salad at various outings. I made [this version](https://foodwishes.blogspot.com/2015/06/classic-macaroni-salad-delicious-is-in.html) from Chef John at Food Wishes and I gotta say, for what it is, it is really great. Light years better than anything store-bought which is usually kind of gross. I follow the recipe to a “T” and it is great every time. I have gotten numerous good comments and requests for the recipe. Note that the peppers do not make it spicy hot at all. Just has a nice zing. Super easy to make too. Just a little fiddly finely chopping all the veggies but no biggie. ---
**Author:** ![Whack-a-Mole](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/whack-a-mole/32/141_2.png) [@Whack-a-Mole](https://boards.straightdope.com/u/Whack-a-Mole)\ **Post date:** [July 16, 2018, 10:02pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/23 "2018-07-16T22:02:40Z")
If you like Indian cuisine my GF and I haven been enjoying many of the recipes on Hari Ghotra’s website. In particular we keep returning to the [thari wala chicken recipe](https://www.harighotra.co.uk/thariwala-chicken-recipe). ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [July 16, 2018, 10:05pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/24 "2018-07-16T22:05:31Z")
> [@Biggirl](#): > > I have made these [Korean Kalbi ribs](https://steamykitchen.com/27226-korean-kalbi-baby-back-ribs-recipe-video.html) many times in the winter when grilling is out of the question. I’d make them in the summer too, if I had central air. > > They are so easy and delicious and customization. I tend to add either hot chili oil or just some plain old hot sauce. Fair waring-- get plenty of napkins before you start eating them. Pretend I previewed and spell checked this. Thanks. ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [July 16, 2018, 10:36pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/25 "2018-07-16T22:36:41Z")
I’m another Serious Eats fan. The [Chicken Chile Verde](https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html) made in an Instant Pot is quick, easy and very tasty. It’s one of my regulars now. ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 16, 2018, 11:49pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/26 "2018-07-16T23:49:01Z")
> [@Biggirl](#): > > I have made these [Korean Kalbi ribs](https://steamykitchen.com/27226-korean-kalbi-baby-back-ribs-recipe-video.html) many times in the winter when grilling is out of the question. I’d make them in the summer too, if I had central air. > > They are so easy and delicious and customization. I tend to add either hot chili oil or just some plain old hot sauce. Fair waring-- get plenty of napkins before you start eating them. I love ribs, thanks, they look delicious, yum! ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 16, 2018, 11:53pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/27 "2018-07-16T23:53:51Z")
> [@Whack-a-Mole](#): > > This might be a little low-brow/side-dish for this thread but being summer there is plenty of occasion for macaroni salad at various outings. > > I made [this version](https://foodwishes.blogspot.com/2015/06/classic-macaroni-salad-delicious-is-in.html) from Chef John at Food Wishes and I gotta say, for what it is, it is really great. Light years better than anything store-bought which is usually kind of gross. I follow the recipe to a “T” and it is great every time. I have gotten numerous good comments and requests for the recipe. Note that the peppers do not make it spicy hot at all. Just has a nice zing. > > Super easy to make too. Just a little fiddly finely chopping all the veggies but no biggie. That looks exactly like macaroni salad I want to eat. If I weren’t making it for a crowd, I’d definitely half the recipe or we’d never be able to eat it all. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [July 17, 2018, 12:10am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/28 "2018-07-17T00:10:16Z")
[Corn](https://food52.com/recipes/77191-pickled-corn?utm_source=cj&affil=cj&utm_medium=affiliate&utm_campaign=Food52+Shop&company=Skimlinks&website=7105398) pickle. Been putting it on salads and tacos. ---
**Author:** ![romansperson](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/romansperson/32/17100_2.png) [@romansperson](https://boards.straightdope.com/u/romansperson)\ **Post date:** [July 17, 2018, 1:14am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/29 "2018-07-17T01:14:50Z")
I’ve liked or loved almost everything I’ve made from the recipes of Ina Garten and Giada De Laurentiis on the Food Network website. Those ladies know how to cook. I made Giada’s chocolate-hazelnut gelato for National Ice Cream Day yesterday and it was a hit. In homage to Anthony Bourdain, I’ve started working my way through his second cookbook, Appetites, which are simple recipes he made for this family and I have been quite pleased with those as well. ---
**Author:** ![somepumpkin](https://avatars.discourse-cdn.com/v4/letter/s/7feea3/32.png) [@somepumpkin](https://boards.straightdope.com/u/somepumpkin)\ **Post date:** [July 17, 2018, 1:37am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/30 "2018-07-17T01:37:31Z")
> [@Beckdawrek](#): > > I make that corn casserole. We call it a dip. It’s great with tortilla chips > The onion toast sounds great. I am gonna do that. The wife actually prefers it as a dip. She wants me to use extra cream cheese in it to make it more _dippable_. ---
**Author:** ![Albert\_Rose](https://avatars.discourse-cdn.com/v4/letter/a/9de053/32.png) [@Albert\_Rose](https://boards.straightdope.com/u/Albert_Rose)\ **Post date:** [July 17, 2018, 1:53am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/31 "2018-07-17T01:53:06Z")
> [@susan](#): > > Strange but true, this vegan pesto is fantastic. We use pine nuts. [Easy Vegan Pesto Recipe - How to Make Dairy-Free Basil Pesto](https://food52.com/recipes/22291-simple-vegan-pesto) I used to make something similar. The next step was to grate some zucchini squash to make noodles, mix the pesto with the noodles, then chop sun dried tomatoes (in oil) and garnish. It made a fine side to go with grilled tofu (& sauce) or baked vegan Italian sausage. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [July 17, 2018, 2:01am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/32 "2018-07-17T02:01:25Z")
> [@romansperson](#): > > … > In homage to Anthony Bourdain, I’ve started working my way through his second cookbook, Appetites, which are simple recipes he made for this family and I have been quite pleased with those as well. Thanks for this tip. I really liked him. I just downloaded this book for my kindle. Reading the intro is poignant— he sounds so _himself_, and so happy. > [@](#): > > My eight-year-old daughter, Ariane, does a terrific imitation of my wife threatening to choke a taxi driver. It’s something she’s seen often enough to get dead right—my wife’s Italian accent, her anger, her exasperation as the driver takes yet another wrong turn on the way to my daughter’s school, and finally the kicker: “I’m going to keel you with my bare-a hands!” > > It has been many months, maybe years, since anyone has seen my wife out of her regular attire of rash guard and spats. She’s a martial artist, a purple belt in Brazilian jiujitsu, and she trains full-time, seven days a week. Most of her efforts are spent practicing horrifying new ways to quickly, forcibly manipulate opponents’ feet, ankles, and knees in such ways as to permanently damage their tendons and ligaments. > > I travel the world for a living. On any given day, I’m as likely to be found in a longhouse in Sarawak, Borneo; in a cafe in Marseille; or in an airport transit lounge in Doha as I am to be found at home. My daughter is used to seeing her father’s face on TV and on the sides of city buses, accustomed to seeing him approached by strangers—and is decidedly unimpressed. > … ☹ Carry on. Great thread. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [July 17, 2018, 2:21am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/33 "2018-07-17T02:21:48Z")
Okay, I have to add, anyone who loved Bourdain, I urge you to get this book. He talks a lot about the joy of being a late-in-life father. It’s so sweet. And sad. Back to topic. ---
**Author:** ![uncle\_squeegee](https://avatars.discourse-cdn.com/v4/letter/u/b5e925/32.png) [@uncle\_squeegee](https://boards.straightdope.com/u/uncle_squeegee)\ **Post date:** [July 17, 2018, 2:29am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/34 "2018-07-17T02:29:31Z")
The Drunken Beans recipe from the America’s Text Kitchen multicooker cookbook is excellent. [https://www.amazon.com/Multicooker-Perfection-Cook-Slow-You-Decide/dp/1945256281/](https://www.amazon.com/Multicooker-Perfection-Cook-Slow-You-Decide/dp/1945256281/) ---
**Author:** ![garygnu](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/garygnu/32/2924_2.png) [@garygnu](https://boards.straightdope.com/u/garygnu)\ **Post date:** [July 17, 2018, 5:48am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/35 "2018-07-17T05:48:33Z")
After a few modifications, I have what I call: “That’s What Brussels Sprouts are Supposed to Taste Like” Brussels Sprouts 1. Trim, halve and rinse your sprouts. Dry off then lightly dress in olive oil. 2. Mix together in a ZipLock bag: equal parts parmesean and panko bread crumbs plus salt + pepper + seasoning\*. 3. Toss spouts in bag to coat. 4. Roast cut face up at 425° for ~20 minutes, then flip and continue cut face down for 3 minutes. Serve immediately. \*: What pushed it over for me was a Cuban hot, citrus-y spice blend. ---
**Author:** ![Haunted\_Pasta](https://avatars.discourse-cdn.com/v4/letter/h/94ad74/32.png) [@Haunted\_Pasta](https://boards.straightdope.com/u/Haunted_Pasta)\ **Post date:** [July 17, 2018, 6:46am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/36 "2018-07-17T06:46:22Z")
No doubt a lot of us have had the dish, whatever it’s called, that’s just tomatoes and slices of mozzarella with fresh basil, drizzled with balsamic vinegar. Well, I have a recipe for the same thing, with the unexpected but amazingly good addition of oranges. Slice the tomatoes, oranges, and cheese, then make one layer of each, or a multi-layer pyramid, before sprinkling on the basil and vinegar. Cut and serve it like a pie. This hardly qualifies as a recipe. It’s really just strategically arranging things that happen to taste fantastic together. ---
**Author:** ![Plumpudding](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Plumpudding](https://boards.straightdope.com/u/Plumpudding)\ **Post date:** [July 17, 2018, 7:54am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/37 "2018-07-17T07:54:32Z")
I’ve been making easy butterchicken lately. Fry up some cubed marinated boneless chicken. Take out and fry finely chopped onion, garlic and ginger for about five min in butter. Add garam masala, chili, some cumin, black pepper, a little fenugreek seed (or add leaves later) and maybe some ground coriander (Or whatever else you might want, really. Everything but the garam and chili can be skipped) and continue frying until fragrant. Add a little tomato paste and fry a bit more, then add a can of tomatoes and let cook until the grease begin coating the curry, about ten min. Turn down the heat and add cream until its a deep orange in color. Put in the chicken and mix, then spoon in yogurt (remember to mix each spoon into the curry before adding more, or it might curdle) until you’re happy. Viola. Serve with basmati rice. I marinate the chicken for an hour in yogurt, salt and whatever curry blend I have at hand. Don’t use too much yogurt. If you don’t wanna bother with it, you can skip the marinade. Whole thing should take about half an hour, give or take. Edit: If you want a smoother sauce, blend the onion, garlic and ginger. ---
**Author:** ![ThelmaLou](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thelmalou/32/390_2.png) [@ThelmaLou](https://boards.straightdope.com/u/ThelmaLou)\ **Post date:** [July 17, 2018, 11:30am UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/38 "2018-07-17T11:30:53Z")
> [@garygnu](#): > > After a few modifications, I have what I call: > > “That’s What Brussels Sprouts are Supposed to Taste Like” Brussels Sprouts > > 1. Trim, halve and rinse your sprouts. Dry off then lightly dress in olive oil. > 2. Mix together in a ZipLock bag: equal parts parmesean and panko bread crumbs plus salt + pepper + seasoning\*. > 3. Toss spouts in bag to coat. > 4. Roast cut face up at 425° for ~20 minutes, then flip and continue cut face down for 3 minutes. > > Serve immediately. > > \*: What pushed it over for me was a Cuban hot, citrus-y spice blend. I do the exact same thing with cauliflower. Sometimes roast longer. But I put the flat surface down so it gets toasty. Be sure to use non-stick foil or a Silpat. You have to stop yourself (or not) from eating the whole head of cauliflower immediately when it’s done this way. ---
**Author:** ![D\_Anconia](https://avatars.discourse-cdn.com/v4/letter/d/67e7ee/32.png) [@D\_Anconia](https://boards.straightdope.com/u/D_Anconia)\ **Post date:** [July 17, 2018, 2:05pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/39 "2018-07-17T14:05:50Z")
Asparagus and Cheese Tart: > **[Asparagus and Cheese Tart](https://www.foodnetwork.com/recipes/food-network-kitchen/asparagus-and-cheese-tart-recipe-2119855)** > > Get Asparagus and Cheese Tart Recipe from Food Network Can’t wait for next season! ---
**Author:** ![Patx2](https://avatars.discourse-cdn.com/v4/letter/p/73ab20/32.png) [@Patx2](https://boards.straightdope.com/u/Patx2)\ **Post date:** [July 17, 2018, 5:25pm UTC](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958/40 "2018-07-17T17:25:04Z")
> [@ThelmaLou](#): > > I do the exact same thing with cauliflower. Sometimes roast longer. But I put the flat surface down so it gets toasty. Be sure to use non-stick foil or a Silpat. You have to stop yourself (or not) from eating the whole head of cauliflower immediately when it’s done this way. That sounds really good and I’ve wanted a decent recipe for Brussels sprouts. We like cauliflower so I’ll definitely give this a try. [Previous page](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958.md?page=1) [Next page](https://boards.straightdope.com/t/new-recipes-that-have-wowed-you/817958.md?page=3)