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All the delight of a negroni cocktail, but without the alcohol! This non-alcoholic negroni relies on alcohol-free gin and vermouth to make a cocktail that’s just as bold and delicious as the original. Continue reading “Non-Alcoholic Negroni (NAgroni)” » LEGGI TUTTO
You’ll return bite after bite to this plate of Air Fryer Buffalo Cauliflower! The air fryer makes quick work of the cauliflower, turning it crispy on the outside and tender on the inside. Tossing it with buffalo sauce brings some massive flavor to the appetizer!
Photography Credit: Nick Evans
I’m generally a traditionalist when it comes to chicken wings. Give me the classic, please! But if you are serving a vegetarian crowd or just want something different (and slightly healthier), this Air Fryer Buffalo Cauliflower has all the spicy earthy flavors you crave to get your wing fix!
This version is a riff on my normal air fryer crispy cauliflower. To get crispy on the outside, tender on the inside cauliflower add the sauce right at the end of cooking so it doesn’t burn and then just blast the florets in the air fryer for one final short cooking session.
Why Make Buffalo Cauliflower in an Air Fryer?
In short, it’s easier than a full on deep fryer and definitely healthier! I was amazed at how crispy and wonderful the finished florets get. It almost seems like a cheat code.
The buffalo sauce I used is a really classic mix of hot sauce, butter, and spices. It tastes like game day to me and goes surprisingly well with cauliflower.
No Air Fryer? Make Buffalo Cauliflower in your Oven!
Baking this cauliflower is absolutely an option. It takes longer and the cauliflower, honestly, doesn’t get quite as crispy, but it’ll work and turn out great.
I recommend lining a baking sheet with parchment paper for easier clean up and you’ll need to roast the cauliflower for at least 30 minutes at 400˚F, maybe as long as 45 minutes, to get a really crispy floret. Start checking the florets at the 30 minute mark. They are done when they are crispy on the outside, but you can easily pierce them with a fork.
Buffalo Sauce Swaps and Substitutions
There’s no reason you have to go with the standard for the hot sauce base. Try a more Tex-Mex style sauce by using something like Tapatio or go Thai with a Sriracha or Korean with gojuchang!
Dips for the Buffalo Cauliflower
Ranch dressing or blue cheese sauce is the standard here and I’m not sure I would mess with it too much. It’s a classic for a reason: it’s delicious!
Can you make Buffalo Cauliflower in advance?
You can absolutely prep the cauliflower and get it breaded and ready in advance and make the sauce in advance. The cooked cauliflower florets lose a lot of their pizazz though in the fridge so I would air-fry just the amount you can eat.
Leftovers!
If you do have leftovers, don’t toss them though! You can bring them back to life (as much as possible) either in the air fryer for a quick 2-3 minutes reheat session or in an oven for 5-6 minutes. I wouldn’t microwave the leftovers!
More Great Air Fryer Recipes
Air Fryer Cauliflower Buffalo Wings Recipe
If you don’t have an air fryer, you can lay out the cauliflower on a baking sheet and roast it in your oven for 30 minutes, turning once halfway through. Then add a light coating of sauce to the cauliflower and roast for another 5 minutes. Then serve while warm with extra sauce.
Ingredients
1 large head cauliflower, broken into 1-inch florets
2 eggs
1 cup plain breadcrumbs
Non-stick cooking spray
1 cup Frank’s hot sauce
1/4 cup butter, melted
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Optional:
Method
1 Break apart the cauliflower: Cut the green stems back on the cauliflower head and then break or cut the head into about 1-inch florets. It’s easiest to start near the base of the cauliflower and work your way toward the center.
2 Dip in egg wash and breadcrumbs: In a bowl large enough to hold the florets, whisk together 2 eggs and 1/4 cup of water. Add the florets to the egg mixture.
Use a slotted spoon to stir the florets making sure each is well coated. Remove the florets from the egg mixture and add them to the breadcrumbs. Toss them around until they are well coated.
3 Air fry the breaded cauliflower: Spray the air fryer basket with nonstick spray. Place the breaded florets in a single layer in the basket. Try not to crowd them. Set the air fryer to 350˚F and fry the cauliflower for 7 minutes. Flip each floret and fry for another 7 minutes. Transfer to a platter.
Repeat this process until all the cauliflower have been fried.
4 Make the buffalo sauce: In a small bowl, combine the hot sauce, melted butter, salt, garlic powder and black pepper.
5 Coat the fried cauliflower: Dunk the florets of breaded and fried cauliflower one at time with a light coat of sauce. Return the pieces to the air fryer in a single layer and fry for another 4 minutes. Transfer to a platter.
Repeat the frying process with all your florets.
6 Serve: Serve the florets warm with blue cheese sauce, leftover buffalo sauce, and vegetables on the side.
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Nick Evans
Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking. His website is Macheesmo and his first book is Love Your Leftovers.
More from Nick LEGGI TUTTO
Kimchi is the name given to any number of fermented vegetables in Korea as a means to preserve the fall harvest for the cold winter months. This quick, small batch version is an easy way to learn how to make kimchi. It’s usually served as an accompaniment to other dishes providing spicy, salty, sour notes.
It’s usually a combination of a main vegetable (like Napa cabbage or a radish), garlic, ginger, chile powder, salt, and a salted seafood or fish sauce. The most popular version is baechu kimchi, which is made from Napa cabbage, but there are nearly 200 “official” varieties in Korea!
In this quick version, the cabbage is chopped into bite-sized pieces and mixed with the seasoning. The result is an easy kimchi with still a bit of bite, and all the salty, sour, spicy, and pungent flavors you’d expect from a vegetable pickled with fish sauce and garlic.
My Personal Kimchi Story
Growing up in Korea, kimchi-making was a communal affair, because each household would put up gallons of kimchi to feed their entire family for the winter.
“Kimjang” was a neighborhood party where the ladies of the village would take turns helping each other with each household’s kimchi-making. Fall was a time for my sister and me to peel pounds and pounds of garlic for my mom’s annual kimchi.
Lucky for us, we can make smaller batches now since we have refrigeration and don’t have to preserve an entire harvest before first snowfall.
Why Kimchi Is Good for You
The fermentation process of making kimchi produces probiotics, like the bacteria found in yogurt and sauerkraut.
The probiotics promote not only good digestive health, but also support the immune system, heart health and have anti-inflammatory properties. The only downside of kimchi is its high salt content.
Tips for Making Kimchi
When making kimchi traditionally, I stuff individual leaves into a jar, but that takes a lot of time. For this version, I chop the cabbage into bite-sized pieces and mix the vegetables and seasonings together in one go.
It’s not only easier to make, but also convenient to eat, because it’s already pre-cut and ready to serve.
Choose vegetables that are dense and feel heavy for their size.
Wear gloves when making kimchi, not only because the chili powder might burn and stain your hands, but also the garlic and fish sauce is pretty pungent.
Use quart-sized canning jars with plastic lids. The salt corrodes the metal lids, and there’s no need for sealing the jars, which means the plastic lids work well here.
Ways to Adapt this Kimchi Recipe
Kimchi is easy to adapt to personal dietary and taste preferences.
Make it vegetarian: Replace the fish sauce with an equal amount of sea salt and a tablespoon of kelp powder to add that extra depth of flavor.
Adjust the heat: Add less chili powder or make white kimchi with no chili powder at all. That’s how the royals used to eat it, because spicy food was considered too common for royal palates!
Chile Options: It’s best to use Korean chili powder if you can find it. If not, you can use cayenne pepper, chile de arbol, or red pepper flakes.
How Do You Know When Kimchi is Ready?
You can eat the kimchi freshly made—sort of like a salad, sprinkled with toasted sesame oil and sesame seeds. However, it’s best to let it ferment for at least a day or two before eating.
How Long Will Quick Kimchi Keep?
Store kimchi in the refrigerator for up to three weeks. It will get more sour and stronger in flavor, even getting a little effervescent, the longer it ferments.
What to Serve with Kimchi
Serve on the side of any Korean meal with rice and a variety of other banchan (side dishes). It’s also nice as a condiment to spice up any meat dishes or a salad that needs a kick.
The longer Kimchi ferments, the more sour it will become. When it becomes too sour to eat on its own, you can use it as in ingredient to make kimchi mandu (dumplings), kimchi jjigae (stew), fried rice, kimchi buchingae (flatcakes), mixed noodles, or any number of kimchi dishes.
More Easy Recipes for Preserving Vegetables LEGGI TUTTO
Savory mushrooms, a hearty wild rice blend and a bit of herbes de Provence make this Chicken and Rice Soup special. Grab your slow cooker to have it waiting for you at dinnertime—it’s ready in 3 hours. Continue reading “Slow Cooker Chicken and Rice Soup” » LEGGI TUTTO
The season of the slow cooker has arrived, and this slow cooker Balsamic Honey Pork Loin is a must-make recipe! Eat it sliced with cooking liquid spooned over the top or reduce the liquid to make a scrumptious pan sauce. It’s a bit of a flavor twist, but you will love it and keep coming back for more! Continue reading “Slow Cooker Pork Loin with Balsamic Honey Glaze” » LEGGI TUTTO
It’s not a party without 7 Layer Dip! We make it with hot refried beans and topped with cheddar cheese, chilies, tomatoes, avocados, sour cream, and sliced black olives. It’s an essential Game Day appetizer.
Photography Credit: Elise Bauer
Refried beans should be served warm.
There, I’ve said it. I don’t usually put my foot down about food preferences, but cold refried beans are about as appealing as a cold hamburger. This is why I make 7-layer dip starting with a layer of hot refried beans.
How to Make 7-Layer Dip
Shredded cheese is added directly to the top of the warm beans so it melts from the heat of the beans. Then the layers of tomato, avocado, olives, and chilies, onions (all mostly room temp) are added.
The only cold part of the dip is the topping of sour cream (or crema Mexicana). Served this way and the taste delightfully mimics tostadas or homemade nachos, but in an easy-to-serve dip form.
Ways to Adapt this Recipe
By the way, depending on what you have on hand, your 7-layer dip may end up with eight or nine layers, or six. The basics are refried beans, grated cheese, avocados (or guacamole), chilies (or salsa), sour cream, and olives. Improvise with more or fewer toppings to your own taste.
You can also add a layer of seasoned ground beef or shredded chicken. Warm them up and add them along with the refried beans and cheese.
What You Can Do Ahead of Time
While the dip itself should be assembled and served while the beans are hot, there are some components you can do ahead to make the final steps easier on yourself.
If you’re making your refried beans from scratch, you can make those a day or two ahead and then just re-warm them as directed in the recipe below when you’re ready to assemble the dip.
Shred the cheese up to a day ahead, and keep it refrigerated in an air-tight container until needed
Chop the chiles or or pickled jalapeños up to a day ahead, and keep refrigerated in an airtight container until needed
WAIT to prep the avocado and tomato: The avocado will turn brown if prepped in advance and the tomatoes will turn mushy and lose flavor if refrigerated.
How to Serve 7-Layer Dip
Serve your 7-layer dip with plenty of corn tortilla chips for dipping! This is a fairly thick and heavy dip, so make sure to buy thick, sturdy chips, not the super-thin kind.
Blue corn tortilla chips are a fun alternative to regular white or yellow corn chips.
More Favorite Party Dips
Updated January 9, 2021 : We spiffed up this post to make it sparkle. No changes to the recipe itself.
7 Layer Bean Dip Recipe
Ingredients
2 cups refried beans, from one 15-ounce can or homemade
1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced), optional
1 teaspoon chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
Salt
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped green Anaheim chiles (canned) OR 1 tablespoon chopped pickled jalapeños (more to taste)
1 avocado, peeled and chopped
1 hot house tomato, cut in half horizontally, seeds and juice gently squeezed out and discarded, chopped
1/3 cup sour cream, or if you can get it Crema Mexicana (Mexican sour cream)
1 cup sliced ripe black olives, from a 15-ounce can
Corn tortilla chips, to serve
Method
1 Prepare the refried beans: Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup.
The taste of refried beans is greatly enhanced by bacon fat; we’ll add a teaspoon to canned beans or a tablespoon or more to taste if we are making the beans from scratch.
If you don’t have bacon fat, you can cook up a strip of bacon, chop it up fine and add that to the beans.
If you are trying to avoid pork, note that most canned refried beans are made with added lard, so check the ingredients. You can use olive oil instead, to help the consistency of the beans.
Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Note that the avocados and the sour cream will cool down the spiciness of the beans considerably, so you can afford to be a bit more spicy than you might think.
Stir in salt to taste, depending on how salted your refried beans are to begin with, and depending on how salty the tortilla chips are that you are serving with the dip.
2 Spread on serving dish, top with cheese: Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
(The cheese doesn’t need to be completely melted, but even if it is just a little, it will help the dip stay on the chip.)
3 Layer on toppings: Layer on the chopped green chilies, chopped avocado, chopped tomato. Spoon on the sour cream (or crema Mexicana, crema fresca, or even cream fraiche).
Top with sliced green onions and olives.
Serve immediately with tortilla chips.
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
Jamu is a traditional Indonesian medicine made from roots, herbs, flowers, bark and spices. The combination of ingredients varies depending on the type of Jamu and the reason for consumption. This version is one of the most popular and includes turmeric, ginger, honey and lime. Drink it for the health benefits or just because it’s delicious.
Photography Credit: Kalisa Marie Martin
Jamu is the traditional Indonesian medicine that utilizes natural ingredients like roots, herbs, and spices.
It has been practiced in Indonesia for centuries to maintain good health and to treat ailments. While there are hundreds of combinations, this version is made with fresh turmeric, ginger, lime and honey.
Where I Learned About Jamu
As a visitor to Bali, Indonesia, I experienced Jamu in a number of ways but this bright orange, turmeric-based Jamu seemed to be the most common.
I saw it in the markets, at restaurants, and hotels. I had the pleasure of staying at family-owned accommodations where they offered cooking classes and tutorials on various Indonesian ingredients. That’s where I learned more about this deliciously revitalizing drink.
As I traveled throughout Bali for the next six weeks or so, I couldn’t get enough of this drink and couldn’t wait to get home and recreate it. Whether you drink it for the health benefits or the zingy, refreshing taste, you’ll always want to keep a batch on hand.
How to Make Jamu
Boil fresh turmeric and ginger in water to enhance the extraction, then add the lime juice and honey before straining and chilling. I love the assertive flavor in this recipe, but you can also treat it as a concentrate and dilute it with additional water to your liking.
It’ll last up to a week in the fridge.
While this drink is typically served cold, you can sip on it as a hot tea as well.
What does Jamu Taste Like?
The flavor of this Jamu recipe is deliciously potent. The turmeric lends its pungent earthiness, ginger its spice, lime juice adds a bit of tartness, and the honey rounds it out with a touch of sweetness.
What is Turmeric?
Turmeric is a root in the ginger family originally from South Asia. Under its thin brown skin, turmeric is a bright orange-yellow. It’s this color that makes turmeric responsible for curry powder’s signature hue. And it stains! So, take care as you handle it.
Turmeric is lauded for its anti-inflammatory and antioxidant properties, among other health benefits, thanks to a chemical compound it contains, called curcumin.
Studies have shown that you can increase the absorption of this compound with the addition of black pepper, which is why you often see them together. Feel free to add a pinch of freshly ground black pepper to your jamu!
You can find fresh turmeric in the produce section of the grocery store or any Asian, Indian or health food store.
Store turmeric in your refrigerator for a couple weeks or in your freezer for several months.
When using fresh turmeric first scrub away any dirt. The skin is not typically eaten and can be scraped off with a paring knife or a spoon. If you’re straining it out, as in this recipe, peeling it first is not necessary.
Swaps and Substitutions
If you don’t have honey, or want to make the Jamu vegan, use agave, maple syrup or other sweetener of your choice. No lime? Lemon will work just as well.
More Delicious Drink Recipes!
Jamu (Indonesian Turmeric Ginger Drink) Recipe
Ingredients
1 cup cleaned and chopped fresh turmeric
1/2 cup cleaned and chopped fresh ginger
4 cups water
1/2 cup honey
1/4 cup fresh squeezed lime juice, from 2-3 limes
Method
1 Blend the turmeric and ginger: Into a blender add the turmeric, ginger, and water. Blend until smooth. Pour the mixture into a medium saucepan set over medium high heat and bring to a boil. Reduce the heat so the mixture simmers for about 15 minutes.
2 Add lime juice and honey: Remove the saucepan from the heat and add the honey and lime juice. Stir to combine.
3 Strain and refrigerate the mixture: Strain the mixture through a fine mesh sieve. Then pour the strained mixture into a glass bottle or jar and refrigerate until chilled.
4 Serve: Enjoy this drink warm, at room temperature or cold. You can adjust the drink by adding additional still or tonic water. Serve with or without ice.
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Kalisa Marie Martin
Kalisa Marie Martin is a classically-trained chef with a background in food science and nutrition, based in the Philadelphia area. She shares her unique perspective on food with the world at Kalisa Marie Eats. Kalisa has also been gluten-free for over 15 years and loves the challenge of recreating whatever she might be craving.
More from Kalisa LEGGI TUTTO
Delicious basic steamed broccoli recipe! How to steam broccoli so that it stays vibrant green. The easiest way to cook this wonderful vegetable.
Photography Credit: Elise Bauer
Featured in 12 Easy Recipes for New Cooks
Steamed broccoli is the best cure for over-indulgence I know. It’s cleansing, healthful, high in vitamin C, protein (45% of the calories in broccoli are from protein), and fiber.
How to steam broccoli so that it comes out perfectly every time?
Video! How to Steam Broccoli
Tips for Steaming Perfect Broccoli
The most important thing to know about steaming broccoli is that cooking the broccoli any more than seven minutes tops risks overcooking it. After seven minutes the broccoli will turn olive green, instead of that beautiful vibrant green color we want.
So, to make sure the broccoli is perfectly cooked, here are a couple tips:
TIP 1: Get the steaming water hot and steamy first, before adding the broccoli to the steamer basket. A quick way to get the water hot is to use a tea kettle.
TIP 2: Set your timer for only five to six minutes. Smaller florets of young fresh broccoli may only need five minutes to cook, larger florets of more mature broccoli made need six. I recommend starting with five and then testing the broccoli with a fork to see if it is cooked through.
How to Serve Broccoli
As for serving the broccoli, the easiest way to dress broccoli is to dot it with dabs of butter. My favorite way to eat broccoli is to toss it with lots of freshly ground black pepper, and sprinkle it with a little seasoned rice vinegar. (Black pepper, by the way, is one of those perfect pairings with broccoli.)
My parents love their broccoli served with a little mayonnaise on the side, which is surprisingly good. You can also do olive oil and lemon zest (pictured above), olive oil and balsamic vinegar, etc. Good with toasted slivered almonds or toasted sesame seeds too.
From the editors of Simply Recipes
Why Use a Steamer Basket
Best Toppings for Steamed Broccoli
Want to take your side dish to the next level? Try topping or tossing the broccoli with any of these:
Top with finely grated Parmesan, Pecorino, asiago, or any other hard cheese
Top with warm alfredo sauce
More Easy Vegetables to Serve on the Side
Updated January 4, 2021 : We added a new video and spiffed up this post to help you make the best broccoli ever. Enjoy!
How to Steam Broccoli Perfectly Every Time
Ingredients
1 bunch of broccoli
Many options here:
Olive oil, butter, or mayonnaise (use olive oil if cooking vegan)
Freshly ground black pepper
Lemon zest or juice, balsamic vinegar, seasoned rice vinegar
Toasted almonds, toasted sesame seeds
Method
1 Prep the broccoli crowns and stems: Cut the crowns away from the large stems of the broccoli. Break the crown up into bite-sized florets. Rinse the broccoli florets thoroughly.
Peel and discard the thick outer skin of the stems. Slice the stems or cut them into quarters lengthwise.
2 Bring steamer water to a boil: Place 3/4 to 1 inch of water in a saucepan with a steamer and bring to a boil. (Note that is you don’t have a steamer, you can simply put the broccoli directly into an inch of boiling water.)
3 Add broccoli, steam 5 to 6 min: Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. As soon as it is pierce-able, remove from heat, place in serving dish.
Note that green vegetables like broccoli will turn from vibrant green to drab olive green at about the 7 minute mark of cooking. So, watch the time, and don’t let the broccoli overcook!
4 Dress with your favorite topping: Dress to taste with butter, olive oil, mayonnaise, lemon zest or juice, seasoned rice vinegar, balsamic vinegar, ground black pepper, toasted almonds, or sesame seeds.
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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.
Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
