vinay garg’s Post

Here We Go Again Let's face it, leftovers are a reality for those of us making weeknight suppers. And not only can eating the same thing twice or even three times a week become a snooze, but sometimes even that plan can be foiled if some people, who shall go nameless (*cough* the kids *cough*) weren't big fans the first time around. Leftovers can be so much more than the sum of their parts. Yesterday's dinner, last week's baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And don't even get me started on the holidays--they're a leftovers goldmine! Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound--those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded last cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it.! Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!) These are the dishes that we need right now--and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. We need to avoid food waste and these recipes are designed to show you how that last bit can be transformed into a delicious meal. And above all else--especially now--we need to take care of ourselves and our families with food that tastes good. https://lnkd.in/gZuMSyx3

How much time and effort are you putting into the food you make?⁠ ⁠ It is easy to forget how important is the quality of meals we have when the world is attacking us every day with advertising about putting all our time and money into our physical appearance. But remember, nothing in the outside works if we don't have the right nutrients inside. ⁠ ⁠ For more info on how to prep your food and for nourishing recipe ideas, check out my book, "love, Peace &Vegetables" available on my website www.marcela.love (link in bio)

The Food Lab A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. #BookRecommendation #GoodReads #Books #ReadingList #BookCommunity #BookLovers #Bookworm #NowReading #BookClub #Inspiration #Motivation #GrowthMindset #LifelongLearning #ThoughtProvoking #MustRead #BookOfTheDay #WeekendReads #PageTurner #TopPicks https://lnkd.in/gQNEEqsd

The Food Lab A New York Times Bestseller Winner of the James Beard Award for General Cooking Winner of the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more. #BookRecommendation #GoodReads #Books #ReadingList #BookCommunity #BookLovers #Bookworm #NowReading #BookClub #Inspiration #Motivation #GrowthMindset #LifelongLearning #ThoughtProvoking #MustRead #BookOfTheDay #WeekendReads #PageTurner #TopPicks https://lnkd.in/gQNEEqsd

Instarec by Eireann G From Plant to Plate by Darryl Gadzekpo and Ella Phillips Learn how to plant yummy fruits and vegetables with your little one and then make some healthy dishes with the tips and recipes from this colorful book!

Hey.... Another of my blogs is out. You can click the link below to view the easy recipe  https://lnkd.in/dHer88Wv

Nacho Snack Dinner with Sweet Potato Queso. Smooth, creamy pureed sweet potato helps thicken this queso, while the subtle sweetness adds more dimension to the flavor. https://lnkd.in/guePK7P6

Hey.... Another of my blogs is out. You can click the link below to view the easy recipe https://lnkd.in/gGzNkvA3

Sesame-Ginger Spatchcocked Turkey. Dried ginger and toasted sesame oil give this roast turkey a rich umami flavor. https://lnkd.in/gPs2jSD2

What is the difference between catchable and non-catchable failure? Check out the first edition of Resonate Recipes to find out. https://lnkd.in/gbJN6MQf