From comforting dinners to sweet desserts, these recipes are loved by Cooking readers time and time again. Try them for yourself to see why!
A favorite recipe of yiayias (Greek grandmothers), tabbouleh brings Mediterranean flavors to your weeknight table. Adding a lemony dressing and sprinkling on extra-crunchy onions makes this salad truly spectacular.
Dutch Baby
Dutch Baby is an easy breakfast dish that combines eggs, milk, vanilla and flour. The batter is poured into a hot skillet and baked until it puffs up like a pancake pillow, then falls as it cools.
The key to success with this recipe is a smooth, lump-free batter, which can be made in a blender or by hand. Also, it is important to let the batter rest after mixing. This helps the flour hydrate and allows for a lighter, more tender finished product.
For a twist, add some chopped fresh fruit, such as blueberries, raspberries or strawberries, to the pancake batter. This will bake into the batter and create a delicious variation on the original dish. Then, top the Dutch Baby with a sprinkle of powdered sugar and some warm maple syrup for a show-stopping breakfast. This makes an ideal brunch for a weekend morning, especially when served with a cup of coffee or tea.
Swordfish
Swordfish is an amazing, fast-cooking fish that's perfect for busy families. It has a firm, meaty texture that's similar to a steak, and it doesn't have a strong "fishy" flavor, making it a great choice for kids or people who don't like fish.
This recipe uses sherry vinegar, which adds a rich, nutty flavor to the dish. Garlic and oregano are also essential for bringing out the flavors of the swordfish. Lemon zest and juice also give the dish a bright, fresh taste.
While this recipe is a favorite for oven-baked swordfish, it's also excellent for grilling or pan-frying. You can even use it as a topping for pasta! Toss it with linguine or pappardelle, and top with a drizzle of olive oil for seafood pasta that'll make everyone say, "Yum!".
Croissants
Croissants are one of the most beloved pastry items in the world. Their size, light texture and ability to balance sweet and savory make them an ideal breakfast or lunch item, especially with a cup of coffee. For more details please visit Popular Recipes
The delicate, flaky layers are the result of a process called lamination. The dough is layered and then folded several times, with alternating layers of butter or margarine, until it forms a very thin sheet. This is then rolled and cut into triangles. The process gives croissants their distinct shape and those characteristic flaky, crisp layers.
There are many variations to this recipe. The traditional method requires a lot of rolling, resting and folding, and it can take up to 2 days to prepare the dough. Our version is simpler, faster and easier to manage at home than the original. It also uses a less buttery dough, and the baking and shaping steps can be done on one day.
Magenta Tart
Featuring magenta spreen, this tart is the epitome of simple elegance paired with amazing flavor and perfect texture. A vibrant vegan crust with dragon fruit powder and nutty almond flour is the icing on the cake for this showstopper.
Combine the balsamic vinegar, remaining 2 tablespoons sugar and cornstarch in a small saucepan and cook over medium heat until the mixture comes to a boil. Stir the hot mixture into the egg yolks and whisk until smooth. Transfer the mixture to a clean bowl and chill.
Spoon the lime filling into the baked crust. Press the remaining dough into the pan in a thin layer. Top with the reserved fig slices. Starting from the outside edge of the tart, slightly overlap each slice in a circle. Brush the top with the balsamic glaze and cool before serving. The tart will keep, refrigerated, for 4-5 days. Serve with a dollop of whipped cream on the side.