https://www.nature.com/articles/s44172-024-00334-w

To achieve perfection, Di Maio’s group, aided by mathematical models, simulations and experiments, invented “periodic cooking,” a method that calls for starting an egg in a pan of boiling water, leaving it there for two minutes, transferring it to a bowl of tepid water at 86 degrees Fahrenheit for another two minutes, and repeating the cycle eight times.

It looks like 6 cycles (24 minutes) would be just as good, and 5 cycles (20 minutes) pretty close.

All you need to do is gather your fresh broccoli, 1/3 cup of water, a pinch of salt, two tablespoons of butter, and a medium saucepan. Peel the stalks (this was new to me, but it was definitely worth removing the impossible-to-chew exterior), then use kitchen shears or a knife to remove the florets. Slice the stalks into bite-sized bits, pop them into your pan—followed by the water and salt—and place the florets on top.

Secure the lid, cook over high heat for three minutes, then decrease the heat to low and cook for another three minutes. Toss the broccoli with the butter, and Bob's your uncle: Al dente broccoli is served.

These baked buffalo cauliflower wings are packed with tangy, spicy flavor! Easy to make in the oven, they're a delicious appetizer or snack.

Cabbage with eggs is better than pizza! Easy, quick and very delicious recipe! Delicious, easy, quick and very delicious breakfast, lunch, dinner or quick snack recipe. You won't believe how tasty it is – even more delicious than pizza, or okay definitely healthier 😅 It's so easy to make, and you'll enjoy every step of the cooking process. Try this easy and very delicious dish and let me know in a comments "How do you like it?". 🤩🥰😋

INGREDIENTS:
1/2 small cabbage (250g / 9 oz)
2 eggs
Season with salt
1 tbsp Olive oil
1 tbsp pizza sauce
mozzarella
basil

Cabbage with eggs tastes better than meat! Easy, quick and very delicious dinner recipe. Delicious and quick recipe for cabbage with onions! You won't believe how tasty it is – even more delicious than meat! I can't believe I didn't know about this recipe before, but now it's become one of my favorites. It's a simple recipe that only requires cabbage, onions, carrot, eggs and spices. If you have these ingredients at home, you can easily whip up this delectable cabbage pie in a pan. The taste of the cabbage in this pie is absolutely incredible, and your whole family will devour it. Whether you're looking for a quick lunch, dinner, or snack, this recipe is perfect. It's so easy to make, and you'll enjoy every step of the cooking process. So go ahead, grab some cabbage and onions, and let's cook this delightful dish together! 🤩🥳🥰😋

INGREDIENTS:
2 tbsp Olive oil
1 medium Onion
1 Carrot
2 lb / 900g white cabbage
5-6 Eggs
1 tbsp All purpose Flour (optional)
Manchego cheese (optional)
Fresh parsley (optional)

Season with Salt and black pepper
1/2 tsp Oregano
1/2 tsp Sweet Paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Dry Parsley

New to baking bread? Start with this easy and comprehensive guide to a beginner's sourdough bread to make delicious sourdough at home!

For best results, we recommend weighing your ingredients with a digital scale. A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.

​Naturally rich in essential minerals, this water has potent health benefits and can naturally fix electrolyte imbalance in the body. Here's a simple way of making it at home by following some simple steps.​

• fill the glass or container with 1 liter filtered water. The quality of the water is can make or break the taste of your homemade mineral water.
• add 1/8 tsp of baking soda to the filtered water.
• add 1/8 tsp of epsom salt (USP food grade)
• 1/8 tsp of potassium bicarbonate to the purified water.
  Lastly, use a soda siphon to blend the minerals and mix well. The water is ready to be consumed!

1/8tsp == 0.6g

Falafel made with canned chickpeas, onion, bread crumbs, herbs and spices; simply delicious, restaurant-quality, falafel in just 30 minutes.

https://www.reddit.com/r/veganrecipes/comments/14ipyh6/how_to_make_falafel_that_doesnt_fall_apart/

FYI: You can freeze soaked chickpeas so that you have always the right amount of soaked chickpeas for falafel without having to prep everything the day before. You only have to put the frozen chickpeas into warm water for 2 minutes to defrost them.

Here is my favorite carrot cake recipe. It's simple, sweet, moist, flavorful, and topped with cream cheese frosting!

NOTES

Maybe too much cardamon? Don't add more!
Frosting weigh and then sift sugar

• Did 1 1/2 packages of cream cheese and 400g sugar.

Decorate this soft and tender from-scratch lemon layer cake with lemon cream cheese buttercream and fresh lemons!

Avery’s 18 cake

Grandma Brown's canned baked beans are available in the northeast USA but not common elsewhere.

1 lb navy beans
1 teaspoon baking soda
water, to cover
1 teaspoon salt
3 ounces ham or 3 ounces cooked bacon
1⁄4 cup dark brown sugar (or molasses?)
1 medium onion, chopped (optional)
1 bay leaf (optional)

Soak beans overnight:

add 1 teaspoon baking soda to 6 cups water.
bring water to a boil.
sort through beans for debris.
add navy beans to water.
boil 10 minutes.
turn off heat.
cover pot.
let sit overnight.

rinse beans well.
add beans and all other ingredients to oven proof pot with tight fitting lid.
stir well.
add water until beans are just covered.
cover pot with lid.
bake 5 to 6 hours at 300°F.
every hour stir and add water to cover if beans are drying out.
final product should be a thick and not runny.

As one of the most popular dishes in the world, channa masala—chickpeas cooked in a spicy and tangy tomato-based sauce—is the kind of dish that stirs passions.

The pitas you make at home are worlds apart from the stuff you buy in stores, and watching them puff to glorious heights in your oven or on your stovetop is culinary magic at its best. Here’s how we do it.

• Kosher salt or sea salt
• 1 tablespoon baking soda
• 4-5 medium Russet potatoes, peeled and cut into 2- to 3-inch chunks (about 6 to 8 chunks per potato)
• 3 tablespoons olive oil

1. Preheat the oven to 425 F. Line a large baking sheet with parchment paper.
2. Bring a large pot of water to a boil over high heat. Add 1 tablespoon of salt and the baking soda and return to a boil. Add the potatoes and return to a boil. Reduce the heat to medium and simmer for 10 minutes, until a knife inserted into the center of a potato chunk slides in with little resistance. Drain the potatoes carefully and let them rest in the strainer for 30 seconds to allow excess moisture to evaporate.
3. Meanwhile, in a large bowl, whisk together the oil, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper.
4. Transfer the potatoes to the bowl and toss to coat. Vigorously shake the bowl to rough up the outside of the potato chunks. The outside of each chunk should have a thick layer of smashed potato on it. Transfer the potatoes to the prepared pan and spread them out so the pieces aren’t touching each other. If necessary, use two baking sheets.
5. Roast for 20 minutes. Flip and roast for 20 to 25 more minutes, until the potatoes are dark golden and crisp, shaking the pan a few times during cooking.

3 to 3 ½ cups of all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
1 ½ cups buttermilk (shake the bottle before pouring)
1 cup raisins
And here are the original instructions from the Stay at Home Chef:

Preheat oven to 425 degrees Fahrenheit.
In large bowl whisk together 2 ½ cups flour, salt, and baking soda. Add in your buttermilk and raisins (if using) and stir until it just comes together.
Turn out onto lightly floured surface and knead until it forms a smooth ball. Gradually add more flour as necessary to achieve a dough that is firm and not sticky.
Dust the outside with flour and place on an un-greased baking sheet. Use a sharp knife to slash a one inch deep cross on top of the loaf.
Bake in oven for 35 minutes or until golden brown.

This easy chia pudding is the perfect healthy breakfast or snack. It's creamy, satisfying and loaded with protein, fiber and omega-3s.

1/4 cup seeds to 1 cup milk

https://www.youtube.com/watch?v=KG_skEphjqM

• 3 cups half & half
• 2-1/2 cups white chocolate chips
• 3-1/2 tablespoons cornstarch
• 1 cup grated dark chocolate
• 1 cup chopped pistachio nuts
• 1 cup whipping cream
• 6 maraschino cherries

Add the half & half and white chocolate chips to a saucepan over medium-low heat, stirring well until the chocolate has completely melted.

Increase the heat to medium-high to bring to a boil. Add the cornstarch a little at the time while stirring vigorously with a whisk for 5-6 minutes until the mixture starts to thicken.

Let cool for 1-2 minutes and pour into martini glasses. Place in the refrigerator for at least 5 hours, preferably overnight.

To serve, cover the top of each with the grated chocolate, add a layer of chopped pistachio nuts, and top with a maraschino cherry.

What do you all add to your refrigerator pickles? Outside of vinegar, sugar, and onions. What do you like to add to give it a more complex flavor?

** 2cups water, 1cup vinegar worked well. KAC 2022-06-30

Quick Dill Pickles

Pickle more than just cucumbers! Some of our favorite vegetables in the Test Kitchen are cauliflower, okra, asparagus, summer squash, and carrots. Makes 12 pickles Total time: 15 minutes + draining and chilling

SPRINKLE:

Kosher or pickling salt

6 Kirby or small cucumbers, trimmed and halved

8 sprigs fresh dill

1 jalapeño, sliced

BOIL:

2 cups water

1 cup distilled white vinegar

1/2 cup slivered onion

6 cloves garlic

4 tsp. kosher salt

1 Tbsp. dill seeds, toasted

2 tsp. black peppercorns

2 tsp. mustard seeds

Sprinkle kosher or pickling salt over cucumbers in a colander; set aside to let drain 20–30 minutes.

Rinse salt from cucumbers and blot dry with paper towels; tightly pack in a clean jar, crock, or glass bowl with dill sprigs and jalapeño.

Boil water, vinegar, onion, garlic, 4 tsp. salt, dill seeds, peppercorns, and mustard seeds in a medium nonreactive saucepan, 5 minutes.

Pour mixture over cucumbers; let cool to room temperature.

Cover container and chill until cold. Refrigerate pickles up to 1 month.