this post was submitted on 24 Jun 2025
554 points (98.4% liked)

Recipes

935 readers
1 users here now

A place to exchange kick-ass recipes. Either your own, or links to ones you've found and tried (and which worked) online, or tweaks to classics.

This community isn't for gourmet meals or Michellin stars, it's for real recipes people actually use and love.

Also, no cuisine gatekeeping here, please. If you love pineapple and strawberries on pizza, or mushrooms and jellytots in carbonara, them you do you!

founded 2 years ago
MODERATORS
 
top 50 comments
sorted by: hot top controversial new old
[–] sharkfucker420@lemmy.ml 64 points 1 month ago (2 children)

That or 3 sticks of butter

[–] iii@mander.xyz 55 points 1 month ago (2 children)

That and 3 sticks of butter

[–] xtr0n@sh.itjust.works 15 points 1 month ago

And/or a pint of heavy cream.

Although, there is absolutely amazing indulgent food in Los Angeles. There is great healthy food but it isn't all Erwhon smoothies.

load more comments (1 replies)
load more comments (1 replies)
[–] JargonWagon@lemmy.world 35 points 1 month ago (5 children)

Yes about the Midwest.

LA on the other end has an insane variety of foods, so while they have organic, vegan restaurants where everything is super healthy, they also have southern BBQ foods, steak houses, Asian foods, Italian foods, etc.

I think there's a heavier focus on organic, vegan restaurants up in the San Francisco area.

[–] prole@lemmy.blahaj.zone 12 points 1 month ago

LA on the other end has an insane variety of food

This is any city, really... At least on the east and west coasts. And Chicago.

load more comments (4 replies)
[–] Ensign_Crab@lemmy.world 29 points 1 month ago (1 children)

I don't see anything about cream of mushroom soup.

[–] zippo@midwest.social 7 points 1 month ago (1 children)

oh god the cans of cream of mushroom soup and if thats not enough to bake the cube steak in, have a pack of the instant mushroom soup powder for good measure

[–] groucho@lemmy.sdf.org 7 points 1 month ago (1 children)

Don't forget the powdered french onion soup.

[–] Narauko@lemmy.world 6 points 1 month ago (1 children)

That meat isn't going to loaf itself.

load more comments (1 replies)
[–] Hossenfeffer@feddit.uk 25 points 1 month ago (2 children)

French cooking: add wine, cream, and butter.

[–] 9point6@lemmy.world 34 points 1 month ago (2 children)

And you'd better spend half a day stirring those onions on a level of heat you'd get from a cigarette lighter

load more comments (2 replies)
[–] troglodyte_mignon@lemmy.world 14 points 1 month ago* (last edited 1 month ago) (1 children)

Universal recipe for any regional specialty

Ingredients
‑ local meat (TN: actually a slang word for meat, I don’t know the equivalent in English)
‑ local fat
‑ local booze
‑ onions

Preparation
① Sauté the meat and the onions in the fat.
② Cover with booze.
③ Let simmer for ages.
④ Serve. Grandma’s tip: it’s better the day after.

Comic by M. la Mine — reposted here

[–] Hossenfeffer@feddit.uk 5 points 1 month ago

One of the most important influences on my life and cooking was a wonderful French woman who married a Brit and settled here. Quite apart from her tendency to ask my friends and I "how many are we for lunch" and cope with any number from 3 to 30, her approach to cooking was legendary and usually involved meat, butter, wine, and cream. That said, she did once try deep fried, leftover, spaghetti and that did not work at all!

[–] some_guy@lemmy.sdf.org 21 points 1 month ago (8 children)

I grew up in the midwest. We survived on processed ingredients. I now live in the Bay Area.

I tell my partner that I need the shitty Kraft cheese for my grilled cheese sandwich, not the cheeses from Whole Foods or Trader Joes, because that's what I had growing up. I need the shitty ingredients for certain specific foods because I want that taste. It's not a lot of meals, but a handful must match my childhood.

[–] isolatedscotch@discuss.tchncs.de 11 points 1 month ago

the microplastics give it that crunchyness

[–] QuoVadisHomines@sh.itjust.works 6 points 1 month ago (4 children)

Im not a cheese eater but I was under the impression that American cheese made a better grilled cheese because of the way it melts.

[–] blarghly@lemmy.world 7 points 1 month ago (2 children)

The cheese melts faster. But I've def had better grilled cheese with, like, provolone.

I think there is such a thing as fancy American cheese that actually tastes good, but I've never seen it or tasted it.

[–] Cornelius_Wangenheim@lemmy.world 5 points 1 month ago (3 children)

American cheese is just cheese (usually cheddar) mixed with potassium citrate that acts as an emulsifier and prevents it from breaking when heated. It's as good as whatever cheese you start with.

load more comments (3 replies)
load more comments (1 replies)
load more comments (3 replies)
load more comments (6 replies)
[–] Haus@kbin.earth 19 points 1 month ago (7 children)

When mom cooked breakfast, she'd collect bacon grease (as, like, supplemental butter) and add that to subsequent meals. AFAIK, it still happens, but is probably less common.

[–] Talaraine@fedia.io 8 points 1 month ago

I can assure you that this is not uncommon at all xD

[–] TommySalami@lemmy.world 5 points 1 month ago (6 children)

I know it's bad for me, so I use it very sparingly, but I have a jar of bacon grease that gets used every so often. I'll be honest, I don't know anyone outside my family that still does it.

I'm also from bumfuck nowhere, so that could be an influencing factor on why I am the way I am.

load more comments (6 replies)
[–] frezik@midwest.social 5 points 1 month ago (1 children)

Cooking for two people, I do half a pound of thick cut bacon, and when it's done and the bacon off to the side, put in 6 eggs scrambled up right into the grease. I've found this is the perfect ratio of bacon grease to eggs.

load more comments (1 replies)
load more comments (4 replies)
[–] burgermeister@sh.itjust.works 15 points 1 month ago (3 children)

Cream cheese is universally beloved, even by those with lactose intolerance

load more comments (3 replies)
[–] frezik@midwest.social 13 points 1 month ago (8 children)

At the Minnesota State Faire last year, I had deep fried cheesecake batter. Yes, this is correct.

load more comments (8 replies)
[–] QuoVadisHomines@sh.itjust.works 13 points 1 month ago

The bit about the food in LA being delicious might not be true but the second half is 100% true.

[–] samus12345@sh.itjust.works 12 points 1 month ago

If it's in the South you have to deep-fry it as well.

[–] Treczoks@lemmy.world 12 points 1 month ago (5 children)

Depends. It's either a pound of cream cheese or a pound of HFCS. Bonus points for adding both to a dish.

[–] Canonical_Warlock@lemmy.dbzer0.com 9 points 1 month ago (2 children)

Who is using Hydrofluorocarbons in their cooking? That's probably a bad idea. Heat plus HFCs is how you wind up inhaling hydrofluoric acid.

load more comments (2 replies)
load more comments (4 replies)
[–] Hawke@lemmy.world 8 points 1 month ago (4 children)

Is that Los Angeles, Latin America, or Louisiana?

[–] Mouselemming@sh.itjust.works 16 points 1 month ago* (last edited 1 month ago) (1 children)

Context clues tell us it's Los Angeles. I'm sure there's plenty of people who eschew sugar and additives everywhere but in LA there's the whole industry of people who have to run around weighing 15 pounds less than skinny but still appear attractive and healthy and smiley or they won't get work.

(Whereas in the Midwest, cream cheese and butter are needed daily, 10 months of the year, to prevent one from freezing solid.)

load more comments (1 replies)
[–] Bigfish@lemmynsfw.com 10 points 1 month ago

Clearly it's Latvia.

load more comments (2 replies)
[–] captainlezbian@lemmy.world 8 points 1 month ago

Can't speak to LA, but nah. Cream cheese is the East coast trick. The Midwestern secret is "cream of [ ]" soup. Cream of mushroom is my go to, but when I ate chicken I used Cream of it a lot too. It's useful in casserole/hotdish where a roux would be great but a real pain in the ass.

[–] boolean_sledgehammer@lemmy.world 7 points 1 month ago* (last edited 1 month ago) (1 children)

I made your favorite! Deep-fried bacon-wrapped pumpkins stuffed with chive butter in a 5 gallon painters bucket of fondue.

[–] twice_hatch@midwest.social 6 points 1 month ago

Pumpkins? Gross, that's a vegetable

[–] adarza@lemmy.ca 7 points 1 month ago

and only two bucks a pound at kwik trip right now, too

[–] StarvingMartist@sh.itjust.works 6 points 1 month ago

Me who just made buffalo chicken an hour ago in Illinois

https://www.budgetbytes.com/buffalo-chicken-pasta/

[–] billwashere@lemmy.world 6 points 1 month ago (1 children)

Recipes in the south: The secret ingredient is more butter.

load more comments (1 replies)
[–] HappySkullsplitter@lemmy.world 5 points 1 month ago (1 children)

8 posts in 8 different communities in 12 minutes

Impressive

[–] LadyButterfly@piefed.blahaj.zone 25 points 1 month ago (1 children)

Why thank you. I do it every morning, providing content to my fellow lemmers

[–] klemptor@startrek.website 5 points 1 month ago (1 children)

We appreciate your service

load more comments (1 replies)
[–] Swedneck@discuss.tchncs.de 5 points 1 month ago (2 children)

chinese cooking: the secret is a kilogram of sugar

[–] Hideakikarate@sh.itjust.works 11 points 1 month ago (4 children)
[–] Swedneck@discuss.tchncs.de 5 points 1 month ago (1 children)

that's not a secret, that's just a given. It's like salting your food.

load more comments (1 replies)
load more comments (3 replies)
[–] xep@fedia.io 5 points 1 month ago (1 children)

East Asian cuisine doesn't use sugar. The secret to Chinese cooking is lard, soy sauce, and high heat.

[–] Swedneck@discuss.tchncs.de 8 points 1 month ago (2 children)

uhhh maybe they didn't in the past but they definitely do these days, you get sauce sticky with sugar and starch slurry.

[–] Nalivai@discuss.tchncs.de 8 points 1 month ago

Are you talking about Chinese cuisine or American one from Chinese inspired restaurants?

load more comments (1 replies)
load more comments
view more: next ›