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Five retro foods saved by Jamie

Five retro foods saved by Jamie

Foods go in and out of fashion all the time. Many, like burgers, make a comeback, while others get lost in the mist of time and condemned to dusty bookshelves. Some dishes are too retro even for hipsters, and others are so unhealthy that we now shun them, and a few were a just pain to make in the first place.

Here at our site we love those long-forgotten dishes, because with them comes a whole load of flavours, textures and memories we’d forgotten all about. We can pimp up some stodgy British classics, or clean up some fatty comfort foods, and breath new life into dishes ruined by fast food chains. And by we, we mean Jamie.

In tonight’s episode of Comfort Food, Jamie cooks the ultimate chicken shawarma – known to many as a kebab. It’s a million night buses away from the rubbish you get in most late-night kebab houses, and gives the traditional ones a run for their money too. With free-range chicken marinated in a heavily-spiced peanut sauce, spit-roasted with tomatoes, peppers and lemon, served in homemade flatbreads with mango salsa, it’s a kebab like no other, and much easier to knock up than it sounds.

So, if you like the sound of that and live in the UK, tune in tonight at 8pm on Channel Four. For those who can’t, here are five more out-of-fashion dishes that have been saved by Jamie. Some are from his new book, and some from way back when he started. Not only will they remind you of dishes gone by, they might even remind you of a young cockney chef, dropping his aitches like hot potatoes and rocking blonde highlights. Hopefully the latter will never come back into fashion…

They’ve never been cool really, and nor have mushy peas, but there is something about the fish finger buttie that makes us all smile. These are as good as they get, especially with the minted peas and a good squeeze of lemon.

I’d bet all my savings on the fact that you haven’t had a kiev that didn’t come from a supermarket packet since 1989. I’m not sure what happened, but kievs didn’t make it out of the ‘80s. Maybe it was the Wall coming down, maybe it was a ‘90s health drive, but try this recipe from Jamie’s new book and you’ll be glad they’re back.

Back in the ‘80s, more than 25 miles of Birds Eye Arctic Roll was sold every month. By the time the millennium came around the company had stopped making them, but they recently had a resurgence – maybe down to this beautiful over-the-top version, with marbled sponge, two kinds of ice cream, crumbled Crunchie bars and even edible flowers.

Ah, fried chicken. Perhaps the ultimate foodie shouldn’t-have. Done badly it can be a travesty, but done well it’s a joy – crispy skin, flavourful soft insides and a proper messy meal. Jamie’s come up with an awesome Cajun seasoning, and served it up with sweet potato fries – and, of course, coleslaw and corn on the cob.

Turkey Twizzler

We all remember Jamie’s battle with the Turkey Twizzler. It came to define his fight for better school food in Britain, as he tried to remove fatty, processed food from menus. Well, back then Jamie took away, so now he’s giving it back. Here are some simple Turkey Twizzlers, just begging to be glazed in some mustard to red currant jelly for a delicious simple kebab.


Cheese Balls, Shrimp Cocktail, and More: 20 Recipes for a Retro Dinner Party

Martinis! Cheese balls! Shrimp cocktail! We'll take any excuse to party like it's 1969 (or ❥, or ❨ you get the idea). In honor of the season premiere of Mad Men we're throwing it way back. So, break out your fondue pots and stir up a martini—yes, we said stir—that would make Don proud.


Tin roof sundaes are traditionally made of vanilla ice cream topped with chocolate sauce and a scattering of red-skinned Spanish peanuts. This recipe uses chocolate-covered peanuts instead, folding them into the ice cream, where they become embedded between layers of fudge ripple.

Banana cream pie sure is a good way to use up three extra egg yolks. Roasted peanuts pull double duty in the graham cracker crust and sprinkled over the topping, keeping the bananas from making this pie excessively sweet.


Our Best One-Pot Meals

Satisfy your comfort food craving without making a sinkful of dirty dishes. From warming soups and stews to comforting bowls of macaroni and cheese, these dishes are all about big flavor — and easy cleanup!

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Goulash

Not to be confused with the Hungarian dish of paprika-spiced stewed meat and vegetables, this American version of goulash, also referred to as "slumgullion," is made with ground beef and pasta. The beef is cooked down with plenty of aromatics and spices and combined with tomatoes, pasta, and cheese to create the perfect comfort meal. We added paprika to the dish in a nod to its Hungarian counterpart.

Macaroni and Cheese

You can't go wrong with Tyler's macaroni and cheese. He uses cheddar and Parmesan to play up the classic flavors. Bake in the oven for 25 to 30 minutes for a perfect golden crust.

Simple, Perfect Chili

The name says it all: Ree's chili is a simple, perfect one-pot meal-in-a-hurry.

Creamy Skillet Chicken

One humble skillet has four jobs in this easy weeknight meal: it sears, sautes, simmers and steams. The cleanup is so minimal, your dishwasher will be out of work!

Perfect Pot Roast

Chicken Ramen Noodle Casserole

Low maintenance and packed with flavor, this creamy casserole transforms dorm-friendly ramen noodles into a satisfying casserole for a crowd.

20-Minute Instant Pot Shrimp Scampi Pasta

The genius of this recipe is that all of the ingredients &mdash wine, garlic, shrimp &mdash even the pasta &mdash cook together in one pot. Just make sure to use shrimp that's still frozen or they will overcook. You don't have to serve garlic bread with the dish, but there's nothing better for sopping up all that delicious buttery sauce.

Roasted Squash Chili Mac

Lobster Macaroni and Cheese

Use tomato paste, heavy cream and sweet chunks of lobster tail to create an extra-thick, extra-decadent macaroni and cheese that's worthy of a special occasion.

Mac and Smoked Gouda with Cauliflower

Mac and Cheese with Bacon

Chickless Pot Pie

Buffalo-Chicken Mac and Cheese

Chicken and Noodles

"Not to be confused with chicken noodle soup," Ree says, "this recipe is more of a thick chicken stew." To thicken the sauce, Ree adds a mixture of flour and water that she calls a "cowboy's roux" &mdash fitting for a hearty meal on the ranch.

Jack's Brunswick Stew

Trisha likes to use hen in her Brunswick stew. It's a fattier bird, which produces a rich broth, but it can be hard to find in grocery stores. Not to worry &mdash standard chicken is just as good, she says.

One-Pot Pulled Pork Mac and Cheese

Add pulled pork to this Cheddar-and-mozzarella mac and cheese top it with barbecue or hot sauce if you're feeling bold.

Beef Stew with Root Vegetables

Leftover Baked Potato Soup

Don't let leftover baked potatoes from last night's dinner go to waste. Alton halves the potatoes, then scoops out the starchy filling and feeds it through a ricer. The potatoes' mild flavor blends perfectly with the buttermilk, sour cream and grated Parmesan.

Chicken Soup with Matzo Balls

Ina starts by making a homemade chicken stock, which she later uses to cook the matzo balls in. Leave the skins on the onion and garlic &mdash it gives the soup its golden hue, and "it all gets strained later," Ina says.

Chicken Pot Pie

Curry Chicken Pot Pie

New England Clam Chowder

Spicy Beef Chili

Tyler's Texas Chili

Spaghetti and Meatball "Stoup"

Spicy Corn Chowder

Manhattan Clam Chowder

Shortcut Fried Chicken and Dumplings

Leftover fried chicken thankfully finds its way into this creamy skillet dinner, and the biscuit-like dumplings bake up into a flaky, golden crust. It's like chicken and dumplings meets pot pie.

Shepherd's Pie

Shepherd's pie is the perfect way to get your kids to eat their vegetables. Packed with protein and fiber, Alton's hearty homage to the U.K. comfort food will leave your family stuffed and happy.

Sausage and Veggie Stew

Italian Chicken Soup with Parmesan Gnocchi

Chicken and Dumpling Soup

Broccoli Cheese Soup

Easy Tomato Soup with Grilled Cheese Croutons

Grilled cheese and tomato soup is a classic combination that kids love. Ina's easy soup recipe features a thick, oniony base and perfectly golden grilled cheese croutons for a sophisticated spin that adults will appreciate.

Mac and Cheese Soup

Easy Chicken and Dumplings

Sunny recommends twining up the thyme, parsley and sage before submerging them in the chicken broth. It makes it easier to remove the herbs once the broth has taken on their earthy flavors.

Matzo Ball Soup

To make the matzo balls, Bobby uses seltzer water, egg and schmaltz (rendered chicken fat used for frying). Staying true to character, he steeps roasted jalapenos in his broth for a spicier soup.

Chicken Stew

Giada's stew is quick and easy to prepare since it doesn't require cooking a whole chicken. Using only chicken breasts cuts down on time and prep work.

Mexican Chorizo & Turkey Chili

Quick and Spicy Tomato Soup

Creamy Stovetop Macaroni and Cheese

Chunky Chili

Chunks of chuck roast and three different beans lend bite and texture to Ree&rsquos super-easy chili.

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese with Kale and Mushrooms

Creamy Jalapeno Popper Macaroni and Cheese

Creamy Pizza Macaroni and Cheese

Breakfast Macaroni and Cheese with Sausage and Hash Browns

Macaroni and Cheese Carbonara

Chicken Tortilla Casserole

Make-Ahead Paella Casserole

Chicken Tetrazzini Casserole with Cauliflower

Black Bean Lasagna

Tuna Noodle Casserole

Classic Italian Lasagna

Oxtail Stew

This oxtail stew is inspired by the Jamaican version, with tender oxtails and butter beans seasoned with spicy habaneros, ginger and allspice. Time is the key to the comforting brown gravy, which simmers for several hours, intensifying in flavor and rich color. We love it even more the next day, once the beans have had time to break down and the oxtails melt into the gravy even more. Serve with a few dashes of hot sauce for added heat and acidity.

Sloppy Joe and Macaroni Casserole

Baked Bean Casserole

Stewed Lentils and Tomatoes

You&rsquove never had lentils this delicious before. Don&rsquot skip the fresh thyme or red wine vinegar &mdash together, they add a huge pop of flavor!

Baked Penne with Roasted Vegetables

Feel Good Sweet Potato Stew

Packed with sweet potatoes, beans and nuts, Michael&rsquos hearty stew is a dish you&rsquoll crave again and again.


Salade Niçoise is a beautifully composed salad of French origin that looks fancy but is incredibly easy to make. The traditional version is often made with tuna, but here the fish is replaced with baked tofu, which makes a great stand-in. And the array of ingredients—white beans or chickpeas, slender green beans, tomatoes, and olives—makes it a splendid main dish salad for a summer meal, either on busy weeknights or festive occasions.

Italian-food purists might balk at the combination of clams and Parm, but we swear it’s delicious.


1. Make it sweet

This might be the most common—albeit a little bit retro—way to eat cottage cheese, but it's got that salty-sweet thing going on that we really can't be mad at. Here are some sweet toppings to brighten up a creamy bowl of cottage cheese—feel free to mix and match. And remember, you can always go really old school and fill a halved peach or melon with cottage cheese for the ultimate "dieter's delight." Hey, it's a classic for a reason.

  • Chopped pineapple, peaches, plums—heck, pretty much any ripe, soft fruit
  • Fresh berries
  • Honey/maple syrup and toasted nuts
  • Chopped apple and a dash of cinnamon

Our 50 Most-Saved Recipes

Count down through the 50 recipes our fans love most – and then save them in your online recipe box!

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No. 50: Cinnamon Baked French Toast

Ree Drummond's baked french toast is perfect for brunch or any special weekend breakfast.

No. 49: Brown Sugar Oatmeal Cookies

Brown sugar gives these sweet, baked treats a unique (and totally irresistible) flavor.

No. 48: Wafflemaker Hash Browns

Who knew that waffles and hashbrowns could be one and the same?!

No. 47: Pan Fried Pork Chops

Golden-brown porkchops with a side of smashed new potatoes makes the perfect family-friendly weeknight meal.

No. 46: Chocolate Peanut Butter Pie

If pie crust intimidates you, try this sweet and easy-to-make chocolate cookie crust instead. It's the perfect base for creamy peanut butter filling.

No. 45: Chicken Thighs with Creamy Mustard Sauce

Chicken thighs are the unsung hero of weeknight dinners they're inexpensive, versatile and delicious. In this recipe, Ina proves that they don't need much to become a delicious, crowd-pleasing meal.

No. 44: Cauliflower Pizza Crust

Katie Lee's cauliflower pizza is low in carbs but big on flavor. What's not to love?

No. 43: Pesto Lasagna Rolls

Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time that a traditional deep-dish lasagna would.

No. 42: Chicken Tortilla Dump Dinner

All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.

No. 41: Chocolate Lava Cakes

Get ready to impress your friends and family with this homemade dessert &mdash bursting with warm, melted chocolate.

No. 40: Alfredo Shrimp Scampi Dump Dinner

Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.

No. 39: Southern Red Velvet Cake

It's hard to go wrong with a classic. Red velvet cake is layered with sweet cream cheese frosting for a tasty and traditional treat.

No. 38: Chicken and Broccoli Stir-Fry

This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish &mdash and why waste them?

No. 37: Chicken Scampi Pasta

Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic &mdash making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!

No. 36: Pizza Dough

Bobby's homemade dough is perfect for pizza night. Let everyone top their own for a made-to-order dinner everyone will love.

No. 35: Roasted Sweet Potatoes with Honey and Cinnamon

Tyler's roasted sweet potatoes play with sweet and savory flavors of honey, cinnamon, olive oil, salt and pepper.

No. 34: Funeral Potatoes

Ree's super-delicious potato dish is packed with a whole lot of cheesy goodness. This is a recipe you'll make again and again.

No. 33: Crumble Lover's Sheet-Pan Apple Crumble

If you are someone who is always stealing the crumbs off the top of the apple crumble, this recipe is for you. We spread the apples out on a sheet pan to maximize the surface area and upped the chewy oats and crumb topping so that every bite has plenty.

No. 32: Bucatini al Limone

You may not think of lemon when you're making pasta but you should! The bright citrusy flavor pairs perfectly with the cheese, pepper and thinly shaved green beans.

No. 31: Chicken Marsala

Tyler Florence's chicken marsala is perfect for winter weeknight dinners. Be sure to fry the cutlets in batches so they all cook evenly in the pan until golden brown.

No. 30: Ree's Chicken-Fried Steak with Gravy

This country classic is full of irresistible flavors and textures &mdash it's crunchy, meaty, a little spicy and smothered with peppery, creamy gravy. Serve it with mashed potatoes for a meal fit for the frontier.

No. 29: Roasted Brussels Sprouts

Ina's tender, crispy sprouts are roasted simply &mdash with olive oil, salt and pepper &mdash for a classic side that you just can't beat. One reviewer said it even won the kids over: "My kids have always hated Brussels sprouts, until I cooked this recipe. They loved it!"

No. 28: Easy Cheese Danish

Trisha Yearwood's puff pastry with a yummy cream cheese filling is an easy recipe to recreate when you're serving breakfast to overnight guests.

No. 27: Linguine with Shrimp and Lemon Oil

Giada's light and flavorful pasta balances sweet shrimp, fresh parsley and bright, citrusy lemon.

No. 26: Ree's Twice-Baked Potatoes

For a special dinner side, load up smashed potatoes with butter, sour cream, cheese, bacon and green onions before baking in the skins.

No. 25: Meat Loaf

Ina's chunky meatloaf is loaded with onions, tomato paste and chicken stock for lots and lots of savory flavor.

No. 24: Ina's Perfect Roast Chicken

Roast chicken makes a simple yet elegant meal. Ina makes sure to salt the chicken liberally before cooking so it's not bland, then she trusses the legs so it cooks evenly.

No. 23: Broccoli Salad

Get your greens in &mdash and love it! Trisha's broccoli salad includes bits of bacon and sunflower kernals for a nice, salty crunch.

No. 22: 5-Ingredient Instant Pot Mac and Cheese

We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!

No. 21: Stuffed Bell Peppers

Ree shows us a fun way to eat your vegetables with these oven-baked, stuffed bell peppers.

No. 20: Lemon Fusilli with Arugula

When you toss in garden vegetables, it instantly lightens up an otherwise heavy pasta dish &mdash like this lemon fusilli.

No. 19: Ree's Baked Ziti

Ree's kid-friendly baked ziti (packed with ground beef and Italian sausage, plus a combination of Parmesan, mozzarella and ricotta cheese) is going to become one of your go-to recipes. Crushed red pepper flakes and Italian seasoning add just the right amount of spice &mdash so kids will still enjoy.

No. 18: Roasted Shrimp and Orzo

Upgrade your pasta salad with this beautiful combination of orzo and roasted shrimp.

No. 17: Banana Walnut Bread

When you're looking for a weekend baking project, make banana walnut bread &mdash it's the perfect treat in the morning alongside your cup of coffee.

No. 16: Melting Potatoes

Katie Lee's melted potato recipe turns your favorite spud into creamy, caramelized bites.

No. 15: Perfect Roast Turkey

All you need to make a simple, roasted turkey is some butter, lemon zest and seasoning.

No. 14: Shepherd's Pie

This dish is made up of layers upon layers of your favorite comfort foods: mashed potatoes, lamb and sweet, buttery corn.

No. 13: Coconut Cake

Decadent and sweet, this spongey layer cake is covered with coconut shavings for an extra pop of flavor.

No. 12: Sheet Pan Chicken Fajitas

These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make quick work out of dinner. Bonus: easy cleanup!

No. 11: Oven-Baked Salmon

This oven-baked salmon is a favorite with Food Network fans. And it's easy to see why &mdash toasted almonds and roasted squash add flavor and texture.

No. 10: Classic Deviled Eggs

This rich and creamy classic is a welcome addition at any party or get-together.

No. 9: Simple, Perfect Chili

The name says it all with this comfort food classic: simple and perfect!

No. 8: Peanut Butter-Chocolate No-Bake Cookies

What could be better than an indulgent dessert made from ingredients you have sitting in your pantry? These cookies take just minutes of work most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.

No. 7: Ina's Garlic Roasted Potatoes

This simple, crispy roasted potato side dish is perfect with your favorite protein when you need a satisfying meal.

No. 6: Giada's Chicken Piccata

Giada delivers authentic Italian flavor with these easy, butterflied chicken breasts &mdash dressed up with lemon-caper sauce and a flurry of parsley.

No. 5: Shrimp Scampi with Linguini

This rich, lemony pasta dish is easy enough to make on a weekday but impressive enough for any special occasion.

No. 4: French Toast

Enjoy Sunday morning French toast any day of the week with this easy recipe. C hallah, brioche, or white sandwich bread all work well.

No. 3: Ree's Perfect Pot Roast

In our 3rd most-saved recipe, Ree transforms inexpensive chuck into fall-apart-tender pot roast with a flavorful broth (that's stocked with red wine, herbs and hearty vegetables).

No. 2: The Best Sweet Potato Casserole

We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness.

No. 1: Scallops Provencal

A plateful of buttery scallops proves seasoning and lemon juice are enough to elevate any meal.


Yes to everything about these.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

This is an antidote to every side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch. It's got a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan. It has acidity and zing—lemon juice, the zest, vinegar, mint, and red pepper flakes—just in case you were worried about palate fatigue. This is what salad looks like in 2018.


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Guide to Kohlrabi

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

Have you ever eaten kohlrabi? These little sputnik-shaped vegetables come in green or purple, can be eaten raw or cooked, and taste a bit like broccoli stems, but milder and slightly sweeter.

The word kohlrabi is German for "cabbage turnip" (kohl as in cole-slaw, and rübe for turnip) though kohlrabi is not a root vegetable at all. It's a brassica—like cabbage, broccoli, and cauliflower—and those cute bulbous shapes grow above ground, not below.

Kohlrabi is a rather versatile vegetable when it comes to how to prepare. We usually eat them raw—peeled, sliced and added to a salad or used for serving with a dip.

You can also steam, boil, bake, grill, or roast them. Just peel away the outside thick skin first. Add them to soups or stews. Grate them and toss with grated carrots or apples.

Boil them and mash them with potatoes or other root vegetables. Stir-fry them with other vegetables, or julienne them and fry them like potatoes. Look for Indian recipes using kohlrabi as they are often used in Indian cuisine.

The leaves are also perfectly edible, and can be cooked up like kale.

If you come by some kohlrabi and are wondering what to make with them, we have a kohlrabi ham bake here on Simply Recipes and the following are several enticing ideas from other food blogs:


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