As kids, we all had foods we’d do anything to escape from the plate at dinner. Perhaps it was a weird Odor, an unpleasant texture, or tastes our immature taste buds weren’t quite prepared for. We’d thrust plates aside in dramatic fashion, as if we were miniature food critics with firm opinions. But life has brought about some amazing things for our palates. Things we used to think were gross now are delicious. A lot of times, it wasn’t the food itself that was the problem but how it was prepared or, more truthfully, sometimes our parents just didn’t prepare it well. This blog explores twelve foods that went from being dinner table failures to adult obsessions, causing instances of realization that those childhood enemies are now culinary jewels.
Steak
Asian Philly Cheesesteak with Wagyu Steak
This recipe offers an innovative Asian twist on the classic Philly Cheesesteak, featuring tender wagyu sirloin tip steak, sautéed vegetables, and a savory Bachan’s Japanese Barbecue Sauce, all brought together with melted provolone on a hoagie roll. It’s a rich, flavorful fusion dish ready in 45 minutes.
Equipment
- 1 Large Skillet or Flat Top Griddle For searing steak and sautéing vegetables efficiently.
- 1 Sharp Chef’s Knife Essential for thinly slicing steak and vegetables.
- 1 Cutting Board For safe and effective prep work.
- 1 Spatula or Tongs For turning steak and vegetables, and assembling the sandwich.
- 1 Baking Sheet (optional) For toasting rolls or melting cheese under a broiler.
Ingredients
Main
- 1 pound Double 8 Cattle Company Sirloin Tip Steak
- 1 BOTTLE Bachan’s Japanese Barbecue Sauce
- 2 Jalapenos seeded, sliced
- 1 Onion peeled, sliced
- 1 Green Bell Pepper seeded, sliced
- 1/2 cup Mushrooms sliced
- 2 Hoagie Rolls halved
- 2 cups Shredded Provolone Cheese
Instructions
- Thinly slice the sirloin tip steak against the grain, and prep all vegetables (jalapenos, onion, green bell pepper, mushrooms) by slicing them thinly and uniformly.
- Heat a large skillet or flat top griddle over medium-high heat. Add a touch of oil if needed, then sauté the sliced onions, bell peppers, and mushrooms until tender-crisp, about 5-7 minutes. Remove and set aside.
- Increase the heat to high. Add the thinly sliced steak to the hot skillet in a single layer, searing quickly for 1-2 minutes per side until browned, being careful not to overcook.
- Add the Bachan’s Japanese Barbecue Sauce to the steak, tossing to coat thoroughly. Return the sautéed vegetables and sliced jalapenos to the skillet, mixing with the steak and sauce.
- Briefly cook for 1-2 minutes to allow flavors to meld and the jalapenos to soften slightly.
- Meanwhile, lightly toast the hoagie rolls in a separate dry pan, broiler, or toaster.
- Divide the steak and vegetable mixture evenly between the two toasted hoagie rolls.
- Generously top each sandwich with shredded provolone cheese.
- If your skillet is oven-safe, return the sandwiches to the skillet. Alternatively, transfer them to a baking sheet. Place under a broiler for 1-2 minutes, or cover the skillet until the cheese is melted and bubbly.
- Serve immediately and enjoy your Asian Philly Cheesesteak.
Notes
Achieving the perfect texture is key. For the wagyu sirloin tip, slice it against the grain as thinly as possible – a slight chill helps. Sear it quickly on high heat to develop a crust while keeping the interior tender. The vegetables should be cooked to a tender-crisp stage, retaining some bite. Bachan’s sauce offers a fantastic umami and sweetness; ensure it coats everything evenly without becoming too wet. Toasting the hoagie rolls lightly adds crucial structural integrity and texture. For the cheese, a quick melt under a broiler or by covering the pan will ensure gooey goodness without overcooking the meat.
A lot of individuals confess they did not like steak when they were children, which will come as a surprise to some. Early tastes tended to be hard, overcooked slices that were nothing like the tender, flavorful vision. One individual remembered their dad making a big fuss over steak, then presenting hard, chewy sections that were close to impossible to eat. Another reminisced about how their family never barbecue d, and their mom’s well done steak preference left them dry and uninviting. Things changed at 16 when they had a nicely cooked steak over at a friend’s, calling it life altering. Proper preparation grilled to medium rare or seasoned nicely transforms this childhood disappointment into a favourite treat.
Broccoli
The Best Broccoli Salad of My Life Inspired by Smitten Kitchen
This recipe creates a vibrant broccoli salad featuring finely chopped broccoli, toasted almonds, and dried cranberries, all tossed in a creamy, tangy buttermilk-mayonnaise dressing. It’s a fresh, flavorful side dish that balances sweetness, tang, and crunch, perfect for any meal.
Equipment
- 1 Chef’s knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk
Ingredients
Main
- 1/4 cup of buttermilk
- 1/4 cup of good mayonnaise
- 1 tablespoon of red wine vinegar or cider vinegar
- 1/2 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/2 shallot finely chopped
- 1 head of broccoli
- 1/4 cup of toasted sliced almonds
- 1/8 cup of dried cranberries coarsely chopped
- Freshly ground black pepper
Instructions
- In a small mixing bowl, whisk together the buttermilk, mayonnaise, red wine or cider vinegar, sugar, salt, and finely chopped shallot until well combined and smooth. Set aside.
- Wash and thoroughly dry the head of broccoli. Trim off the tough stem and cut the florets into very small, bite-sized pieces, or finely chop them for a finer texture.
- If not already toasted, lightly toast the sliced almonds in a dry pan over medium heat until fragrant and golden brown, then let cool.
- Coarsely chop the dried cranberries.
- In a large mixing bowl, combine the prepared broccoli florets with the toasted sliced almonds and chopped dried cranberries.
- Pour the prepared dressing over the broccoli mixture.
- Toss gently but thoroughly to ensure all the broccoli and other ingredients are evenly coated with the dressing.
- Season with freshly ground black pepper to taste.
- For best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Give the salad a final toss before serving.
Notes
For optimal texture, ensure broccoli florets are chopped very finely – a technique known as ‘mincing’ or ‘shredding’ works well for a delicate salad. Alternatively, a brief blanch (1-2 minutes) followed by an ice bath can soften the broccoli slightly while maintaining its vibrant color. Mince the shallot exceptionally fine to integrate its flavor without overwhelming the dressing. Whisk the dressing ingredients thoroughly to emulsify and create a cohesive texture. Allow the salad to rest for at least 15-30 minutes before serving; this gives the flavors time to meld and the broccoli to slightly tenderize in the dressing. For an elevated touch, lightly toast the sliced almonds just before adding for maximum crunch and nutty aroma. Consider adding a pinch of freshly cracked black pepper right before serving for a subtle kick. Taste and adjust seasoning, particularly sugar and vinegar, to balance the creamy dressing.
Broccoli usually headed the list of childhood despised foods, with its green florets frightening the dinner plate. For some, it was more like punishment than reward. One woman described how much she hated it when she was a child, but in her late 30s, grocery shopping, the aroma of fresh broccoli suddenly appealed to her. She tried it and now has it as part of her regular diet. As kids, broccoli’s strong taste and smell, especially when steamed to a mushy mess, were overwhelming. As adults, we’ve learned to roast it with olive oil and garlic or stir fry it until crisp and vibrant. Packed with vitamins C and K, Fiber, and antioxidants, broccoli transforms into a nutritious, flavorful side when prepared well.
Mushrooms
Morels with Madeira and Fettuccine
This recipe creates a luxurious and deeply flavorful pasta dish featuring fresh morel mushrooms. It combines the earthy notes of morels with the rich, complex flavors of Madeira wine, a creamy sauce, and savory Smithfield ham, all tossed with fresh fettuccine for a truly elegant main course.
Equipment
- 1 Large Skillet or Sauté Pan
- 1 Large Pot for cooking pasta
- 1 Cutting Board
- 1 Chef’s knife
- 1 Wooden Spoon or Spatula
Ingredients
Main
- 1/2 pound fresh morels cut in half, lengthwise (see cleaning note)
- 2 tablespoons sweet butter
- 2 tablespoons chopped shallots
- 1/2 cup Madeira wine
- 1 cup hot chicken stock
- 1 pound fresh fettuccine noodles cooked according to directions on package
- 1/2 cup heavy cream
- 2 tablespoons fresh sage finely chopped
- 1/4 cup finely julienned Smithfield ham about 3 ounces
Instructions
- Carefully clean the fresh morels, brush off any dirt, and cut them in half lengthwise. Finely chop the shallots and fresh sage, and finely julienne the Smithfield ham.
- Bring a large pot of generously salted water to a rolling boil for the fettuccine. Cook the pasta according to package directions until it is al dente; drain and set aside.
- While the pasta cooks, melt the sweet butter in a large skillet or sauté pan over medium heat.
- Add the chopped shallots to the skillet and sauté for 2 to 3 minutes until softened and translucent.
- Add the halved morels to the skillet and sauté for 5 to 7 minutes, stirring occasionally, until they are tender and lightly browned.
- Pour in the Madeira wine, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half, concentrating the flavor.
- Stir in the hot chicken stock and continue to simmer for 3 to 5 minutes, allowing the sauce to thicken slightly.
- Reduce the heat to low, then gradually stir in the heavy cream. Simmer gently for a few minutes until the sauce coats the back of a spoon; do not boil vigorously.
- Add the cooked fettuccine noodles to the skillet with the sauce. Toss gently to ensure all the noodles are evenly coated.
- Stir in the finely chopped fresh sage and julienned Smithfield ham. Toss once more and serve immediately, adjusting seasoning to taste if necessary.
Notes
1. Cleaning Morels: Morels are notorious for harboring dirt and sometimes small insects. Thoroughly clean them by gently brushing off debris or a quick rinse under cold water, then pat dry meticulously. Ensure they are completely dry before sautéing for best browning.2. Sautéing Morels: Do not overcrowd the pan. Cook morels in batches if necessary to ensure they brown nicely rather than steam, which dulls their flavor. Proper caramelization is key.3. Madeira Reduction: Ensure the Madeira reduces by at least half to concentrate its complex flavors and cook off the alcohol. This creates a more intense base for your sauce.4. Pasta Al Dente: Cook the fettuccine just to al dente as it will continue to cook slightly when tossed with the hot sauce. Reserve a small amount of pasta water to adjust sauce consistency if needed.5. Gentle Simmer: When adding the cream, keep the heat low and simmer gently. Boiling cream vigorously can cause it to separate or become oily. The goal is a velvety, cohesive sauce.
Mushrooms were a hard sell for children, with their earthy taste and distinctive texture feeling too mature. Cooked badly, they might get slimy, which made them even less attractive. But now that we’re grown, we’ve grown to appreciate their savory depth in pastas, stir fries, risottos, and pizzas. Pan sauteed in butter or roasted golden, mushrooms are savory and rich. Versatile as can be across the varieties, they each provide contrasting tastes and textures. Low in calories and loaded with nutrients such as selenium and vitamin D, they’re now a staple ingredient, showing that well cooked food can make a childhood dislike turn into a culinary treasure.
Onions
Authentic Indian Prawn Masala
This recipe creates an authentic Indian Prawn Masala, featuring succulent prawns marinated in a vibrant blend of garlic, cilantro, green chilies, and lemon. These flavorful prawns are then simmered in a rich, aromatic gravy made with caramelized onions, tomatoes, and a medley of traditional Indian spices. It’s a delectable and quick-cooking dish, perfect for a flavorful weeknight meal.
Equipment
- 1 Large Skillet or Pot For preparing the gravy and cooking prawns.
- 1 Cutting Board
- 1 Chef’s knife
- 1 Measuring Spoons and Cups
- 1 Mixing Bowl For marinating prawns.
Ingredients
Main
- 17 ounces large raw prawns or shrimp, peeled, deveined, and washed
- For the Marinade:
- 1 tablespoon garlic paste
- 1/2 cup fresh cilantro plus more for garnish
- 2 green chilies
- 1 tablespoon lemon juice
- 1 tablespoon cooking oil e.g., vegetable, canola, or sunflower
- For the Gravy:
- 4 tablespoons cooking oil
- 2 large onions chopped
- 2 tablespoons garlic paste
- 1 tablespoon ginger paste
- 2 large tomatoes diced
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 teaspoons garam masala powder
- 1 dash salt or to taste
- 1/4 cup boiling water
Instructions
- Peel, devein, and wash the large raw prawns thoroughly; set aside.
- For the marinade, combine garlic paste, chopped fresh cilantro, minced green chilies, lemon juice, and 1 tablespoon cooking oil in a bowl; add prawns, mix well, and marinate for at least 15 minutes.
- Heat 4 tablespoons cooking oil in a large, deep skillet or pot over medium heat; add chopped onions and sauté, stirring frequently, until deeply golden brown and caramelized (10-15 minutes).
- Add 2 tablespoons garlic paste and 1 tablespoon ginger paste to the onions; cook for 2-3 minutes, stirring constantly, until the raw smell dissipates.
- Stir in the diced tomatoes; then add coriander powder, cumin powder, turmeric powder, and red chili powder. Cook for 5-7 minutes, mashing tomatoes occasionally, until the oil separates from the mixture.
- Add garam masala powder and salt to taste; pour in 1/4 cup boiling water, mix well, and bring to a gentle simmer for 2-3 minutes to form the gravy base.
- Add the marinated prawns to the simmering gravy; stir gently to coat them evenly.
- Cook the prawns for only 3-5 minutes, or until they turn pink and opaque, being careful not to overcook.
- Remove from heat immediately and let the Prawn Masala rest for a minute or two.
- Garnish generously with additional fresh cilantro and serve hot with rice or naan.
Notes
1. Prawn Quality & Cooking: Use fresh, large prawns. Ensure they are properly peeled, deveined, and washed. Prawns cook very quickly; only cook until they turn pink and opaque to avoid a rubbery texture. 2. Onion Caramelization: This is crucial for a deep, rich gravy. Take your time (10-15 minutes) to sauté the onions until they are deeply golden brown and caramelized, not just translucent. 3. Blooming Spices: When adding the dry spices (coriander, cumin, turmeric, chili powder), cook them with the onion-ginger-garlic-tomato mixture for a minute or two until fragrant. This process, known as ‘blooming,’ enhances their flavor significantly. 4. Adjust Heat: Customize the spice level by increasing or decreasing the green chilies and red chili powder according to your preference.
Plenty of kids picked onions off their burgers, finding their strong, sometimes slimy presence unbearable. One man recalled always asking for no onions, as their raw bite or cooked texture felt like a culinary villain hidden in sauces or casseroles. As adults, we’ve grown to appreciate onions’ ability to caramelize into sweet, sticky perfection or add a savory kick to dishes. From the snap of raw onions on a burger to the depth of sautéed ones in pasta sauce, they’re now a staple in the kitchen, illustrating how time and improved cooking can cure old food resentments.
Ranch Dressing
Bacon Cheeseburger Salad
This recipe transforms the classic bacon cheeseburger into a hearty, low-carb salad. Featuring seasoned ground beef, fresh tomatoes, cucumber, pimento olives, and cheddar cheese, it’s all tossed with a rich bacon ranch dressing and crispy bacon bits. Quick to prepare, it offers a satisfying and flavorful meal perfect for lunch or dinner.
Equipment
- 1 Large Skillet For browning ground beef
- 1 Chef’s knife For chopping vegetables
- 1 Cutting Board
- 1 Large Mixing Bowl For tossing the salad
- 1 Colander or Slotted Spoon For draining fat from beef
Ingredients
Main
- 1 lb Gound Beef
- 6 Tbs Pace Picante Sauce optional
- 15 Pimento Olives
- 2 Tomatoes
- 1 whole cucumber
- 8 Tbs Hidden Valley Ranch Bacon Ranch Dressing
- 4 Tbs Bacon Bits
- 1 C Shredded Cheddar Cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon until no pink remains.
- Once the beef is fully cooked, thoroughly drain any excess fat. Season the beef with salt and pepper to taste, then set aside to cool slightly.
- While the beef cools, dice the tomatoes and cucumber into bite-sized pieces for uniform texture.
- If using whole pimento olives, slice them into halves or quarters.
- In a large mixing bowl, combine the cooled seasoned ground beef, diced tomatoes, diced cucumber, and sliced pimento olives.
- Add the shredded cheddar cheese and bacon bits to the bowl.
- Pour the Hidden Valley Ranch Bacon Ranch Dressing over the ingredients in the bowl.
- Gently toss all the ingredients together until they are well combined and evenly coated with the dressing.
- Optionally, serve the salad over a bed of fresh crisp lettuce greens for added freshness and volume.
- Serve immediately and enjoy your deconstructed Bacon Cheeseburger Salad.
Notes
For the ground beef, ensure it’s well-browned and seasoned adequately; draining excess fat will keep the salad lighter. Dice the tomatoes and cucumber uniformly for better texture. While pre-made bacon bits are convenient, cooking fresh crispy bacon will significantly elevate the flavor profile. Consider adding a base of crisp romaine or iceberg lettuce for added freshness and volume, although not listed in the original ingredients, it enhances the ‘salad’ aspect. A dash of Worcestershire sauce with the beef can deepen its savory notes, mimicking that classic burger taste. Serve immediately to enjoy the textures.
Ranch dressing was a divisive condiment for most children, frequently appearing as some odd, off putting white sauce. It never quite worked until adulthood. Someone found its charm in high school when a friend insisted on serving it with buffalo wings, suddenly changing their mind. They now save ranch for wings or chicken sandwiches, never wanting to be without it for those foods. This illustrates how the proper combination can change a childhood “so” into a grown up fixation, establishing ranch as a favourite accompaniment for certain cravings.
Beets
Pickled Umeboshi Beets
This recipe creates vibrant, tangy pickled beets infused with the distinctive salty-sour flavor of umeboshi plums. It’s a simple yet elegant side dish that brings a refreshing, umami-rich counterpoint to any meal, perfect for those seeking unique flavor combinations.
Equipment
- 1 Medium Pot
- 1 Cutting Board
- 1 Sharp Knife (Paring or Chef’s)
- 1 Large Mixing Bowl
- 1 Small Bowl and Fork (or Mortar and Pestle) For mashing umeboshi
Ingredients
Main
- 3 medium beets about 1 1/2 pounds
- 8 umeboshi Japanese pickled plums
- 2 –3 tablespoons umeboshi vinegar or unseasoned rice vinegar
Instructions
- Wash beets thoroughly and trim off the greens and root ends.
- Place beets in a medium pot, cover with water, and bring to a boil. Reduce heat and simmer until tender, about 30-45 minutes, easily pierced with a fork.
- Drain the cooked beets and let them cool slightly. Once cool enough to handle, peel the skins using your hands or a paring knife.
- Slice the peeled beets into 1/4-inch thick rounds or wedges. Set aside.
- In a small bowl, remove the pits from the umeboshi plums. Mash the flesh thoroughly with a fork or mortar and pestle until a paste forms.
- Add 2 tablespoons of umeboshi vinegar (or unseasoned rice vinegar) to the mashed umeboshi and mix well to combine, forming a dressing.
- Place the sliced beets into a large mixing bowl. Pour the umeboshi dressing over the beets.
- Gently toss the beets to ensure they are evenly coated with the dressing.
- Cover the bowl and refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to meld. Taste and add the remaining 1 tablespoon of vinegar if a stronger tang is desired.
- Serve the pickled umeboshi beets chilled as a vibrant side dish or garnish.
Notes
When cooking the beets, aim for tender-crisp rather than mushy; they should be easily pierced but still offer a slight resistance. This ensures they maintain their texture after pickling. Handle the hot beets carefully when peeling, perhaps using a paper towel to grip them. The umeboshi provides a unique salty, sour, and umami depth. Adjust the vinegar amount to your preference; umeboshi vinegar is potent, so start with the lower end and add more if you desire a sharper tang. These beets are excellent as a vibrant side dish, part of a bento box, or as a contrasting element on a cheese board.
Beets tended to leave a negative impression on children, appearing in canned or strange cafeteria salads. Their dirt like, occasionally bitter taste and ability to stain weren’t helping either. One responded that they disliked them as a child but now thinks they’re interesting and eats them all the time. As adults, we’ve discovered beets’ natural sweetness and versatility in roasted dishes, fresh salads, or smoothies. Roasting or boiling until tender enhances their appeal, especially when paired with tangy dressings or creamy cheeses. Beets have gone from an oddball veggie to a trendy, nutritious superfood.
Green Olives
Olive Cheese Bread
This easy Olive Cheese Bread transforms crusty French bread into a savory, cheesy appetizer. A rich mixture of butter, mayonnaise, Monterey Jack, and a blend of black and pimiento-stuffed green olives, with fresh green onions, is spread generously before baking until golden and bubbling. It’s a quick, crowd-pleasing snack perfect for entertaining or a simple indulgent treat.
Equipment
- 1 Large Mixing Bowl
- 1 Cutting Board
- 1 Chef’s knife
- 1 Baking Sheet
- 1 Spatula or Mixing Spoon
Ingredients
Main
- One 6-ounce can black olives drained
- One 6-ounce jar pimiento-stuffed green olives drained
- 2 stalks green onions
- 1 stick butter at room temperature
- 1/2 cup mayonnaise
- 12 ounces Monterey Jack cheese grated
- 1 loaf crusty French bread sliced lengthwise
Instructions
- Preheat the oven to 325 degrees F.
- Roughly chop both the black olives and pimiento-stuffed green olives. Slice the green onions into thin pieces.
- Combine the butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined.
- Spread the mixture onto the French bread. Bake until the cheese is melted and browning, 20 to 25 minutes.
Notes
For optimal emulsification and a smooth spread, ensure your butter is genuinely at room temperature – not melted, but soft. Consider toasting the French bread lightly before spreading the mixture if you prefer an extra crispy base, but be careful not to over-bake as it will continue to crisp in the oven. A blend of cheeses like Gruyere or Parmesan can elevate the flavor profile, adding more depth. For an herbal note, a touch of fresh finely chopped parsley or chives could be incorporated into the mixture. This bread is best served warm immediately after baking, when the cheese is still gooey. Leftovers can be gently reheated in a low oven or toaster oven to restore crispness without drying out. This recipe is highly versatile for entertaining as a simple yet impactful appetizer.
Green olives were a puzzle to most children, their briny, salty taste and crunchy texture too much. Black olives perhaps could have been endured, but green olives were an absolute no. One woman adored black olives but was repelled by green ones until adulthood, when she started to enjoy them with gin and cheese. Their complicated, soury flavor now decorates charcuterie boards and pasta plates, illustrating the way maturity allows us to enjoy sophisticated flavors that were once daunting.
Cabbage
Teriyaki Salmon Bowl
This recipe creates a flavorful Teriyaki Salmon Bowl, featuring a perfectly cooked salmon fillet glazed in a homemade sweet and savory teriyaki sauce. Served over warm rice with a medley of fresh, crisp vegetables like carrots, radishes, and red cabbage, and garnished with sesame seeds and green onions, it’s a balanced and satisfying meal ready in just 30 minutes.
Equipment
- 1 Small Saucepan For preparing the teriyaki sauce.
- 1 Non-stick Skillet For cooking the salmon fillet.
- 1 Chef’s knife For chopping garlic, ginger, and slicing vegetables.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Serving Bowl For assembling and presenting the finished dish.
Ingredients
Main
- 4 tablespoons low-sodium soy sauce
- 3 tablespoons brown sugar
- 1 small clove garlic chopped
- 1 tablespoon chopped fresh ginger
- 1 6 ounce salmon filet
- 1/4 cup grated carrots
- 2 thinly sliced radishes
- 1 cup shredded red cabbage
- 1 cup cooked rice
- 1 teaspoon sesame seeds optional
- 1 green onion thinly sliced (optional)
Instructions
- Prepare the teriyaki sauce: In a small saucepan, combine low-sodium soy sauce, brown sugar, chopped garlic, and fresh ginger. Bring to a simmer over medium heat, stirring until the brown sugar is dissolved.
- Continue to simmer the sauce gently for 5-7 minutes, or until it slightly thickens to a glaze consistency. Remove from heat and set aside.
- Pat the salmon fillet dry with a paper towel. Season lightly with salt and pepper if desired.
- Heat a non-stick skillet over medium-high heat. Add a small amount of oil if desired, or cook directly if the pan is well-seasoned.
- Place the salmon fillet, skin-side down (if applicable), in the hot skillet. Cook for 4-6 minutes per side, depending on thickness, until cooked through and easily flakes with a fork.
- While the salmon cooks, prepare the fresh vegetables: grate the carrots, thinly slice the radishes, and finely shred the red cabbage.
- If not already hot, gently warm the cooked rice.
- To assemble the bowl, place the warm cooked rice as the base in a serving bowl.
- Arrange the cooked salmon fillet on top of the rice, then neatly arrange the grated carrots, sliced radishes, and shredded red cabbage around the salmon.
- Drizzle the prepared teriyaki glaze generously over the salmon and vegetables. Garnish with optional sesame seeds and thinly sliced green onion before serving.
Notes
For a vibrant teriyaki sauce, ensure the brown sugar is fully dissolved and the sauce is reduced to a syrupy consistency, which will beautifully glaze the salmon. When cooking the salmon, aim for a medium-rare to medium doneness, about 125-130°F (52-54°C) internal temperature, ensuring it remains moist and flaky. If using skin-on salmon, crisp the skin side first for a delightful textural contrast. The fresh, crisp vegetables like radishes and red cabbage are crucial for balance; consider a quick pickle for the radishes and cabbage in a little rice vinegar for an extra zing. Ensure the rice is warm and fluffy, providing a comforting base for the rich salmon and crunchy vegetables. A final sprinkle of sesame seeds and fresh green onions adds both visual appeal and aromatic notes.
Cabbage tended to elicit groans at the dinner table, whether in watery soups or flavorless slaws. Its bitter flavor and unpleasant boiled scent made it seem like punishment. One used to dislike it as mushy and unappetizing as a child but was convinced later when they tasted it in eggrolls. Now, they love it in coleslaws, vinegar based stir fries, or spiced food. Cabbage’s versatility and crunchy texture, when cooked properly, have made it a lively, healthy ingredient that adds flavor to meals.
Spinach
Italian Wedding Soup
This recipe crafts a comforting Italian Wedding Soup featuring delicate homemade chicken and sausage meatballs baked until golden. A flavorful broth, enriched with sautéed vegetables, pasta, and fresh dill, provides the perfect base. Finished with tender spinach and a sprinkle of Parmesan, it’s a hearty and satisfying meal.
Equipment
- 1 Large Mixing Bowl For combining meatball ingredients
- 1 Sheet Pan For baking meatballs
- 1 Parchment Paper To line the sheet pan for easy cleanup and prevent sticking
- 1 Large heavy-bottomed soup pot Essential for even heat distribution and simmering the soup
- 1 Stirring spoon/ladle For sautéing and serving
Ingredients
Main
- 3/4 pound ground chicken
- 1/2 pound chicken sausage casings removed
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic 2 cloves
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg lightly beaten
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots 3 carrots, cut into 1/4 inch pieces
- 3/4 cup diced celery 2 stalks, cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby spinach washed and trimmed
Instructions
- Preheat the oven to 350 degrees F.
- For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don’t have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
- In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Notes
For perfectly tender meatballs, avoid overmixing the meatball mixture, which can lead to a tough texture. Gently combine ingredients until just incorporated. To enhance the soup’s depth, consider deglazing the pot with a splash of the white wine after sautéing the aromatics before adding the stock. For added freshness, a squeeze of lemon juice or a touch more fresh dill just before serving can brighten the flavors. Ensure your chicken stock is good quality; homemade will yield superior results. Cook the pasta al dente as it will continue to absorb liquid and cook slightly once added to the hot soup, preventing mushiness.
Spinach was a tough sell for kids, often appearing as a soggy, overcooked mess. Its slimy texture when boiled or steamed was a dealbreaker, and even raw spinach’s earthy taste didn’t win many fans. As adults, we’ve learned to love its versatility in fresh salads, smoothies, or lightly sautéed with garlic and olive oil. Raw spinach is a favourite of one individual but not when cooked, illustrating how individual tastes influence our culinary experiences. Nutrient dense, spinach has regained its position as a delicious, wholesome mainstay.
Sweet Potatoes
Pierogi Casserole
This recipe creates a hearty pierogi casserole by layering homemade dough with creamy mashed potatoes, crispy bacon, sweet caramelized onions, and a blend of Gruyere and farmer’s cheese. The dish requires careful preparation of each component before assembly and baking, resulting in a comforting, golden-brown casserole that’s perfect for a substantial meal.
Equipment
- 1 Large Mixing Bowl For preparing the pierogi dough.
- 1 Large Pot For boiling potatoes.
- 1 Large Skillet For cooking bacon and caramelizing onions.
- 1 Rolling Pin Essential for rolling out the pierogi dough thinly and evenly.
- 1 13×9 inch Casserole Dish For assembling and baking the casserole.
Ingredients
Main
- 1 large egg
- 8 tablespoons unsalted butter softened, plus more for the baking dish
- 3/4 cup sour cream plus more for serving
- 1 tablespoon chopped fresh chives plus more for garnish, optional
- 1 teaspoon kosher salt
- 2 cups all-purpose flour plus more for rolling the dough
- 2 pounds russet potatoes peeled and cut into large chunks
- Kosher salt and black pepper to taste
- 1 cup heavy cream heated until hot
- 8 tablespoons cold butter cubed
- 1 tablespoon olive oil
- 1 pound bacon chopped
- 2 large yellow onions thinly sliced
- 1 1/2 cups shredded Gruyere
- 1 1/2 cups shredded farmer’s cheese
Instructions
- For the pierogi dough: Combine the egg, butter, sour cream, chives and salt with your hands in a bowl. Don’t worry if the mixture is not uniform and, as with pie dough, don’t overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
- For the filling: Put the potatoes in a large pot and cover with 2 inches of cold water. Bring to a boil. Season the water generously with salt. Reduce the heat to maintain a simmer and cook until a knife easily pierces the potatoes. Drain and return the potatoes to the pot. Mash, slowly mixing in the hot cream and cold butter. Season with salt and pepper to taste and set aside.
- Warm the olive oil in a large skillet over medium-high heat. Cook the bacon, stirring occasionally, until crisp, about 10 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium, add the onions and toss to coat with the bacon fat. Season with salt and pepper. Cook, stirring frequently, until the onions are caramelized and sweet. Let cool.
- Preheat the oven to 350 degrees F. Butter a 13-by-9-inch casserole dish or metal pan.
- Roll out the pierogi dough with a rolling pin on a lightly floured work surface to a 1/8-inch-thick rectangle. Cut into 4-by-13-inch strips, re-rolling the scraps as necessary. You will need 14 to 20 strips.
- To assemble: Have the mashed potatoes, crisp bacon, caramelized onions, pasta strips and cheeses ready on a work surface. Arrange one layer of pierogi dough strips on the bottom of the buttered casserole dish, slightly overlapping the edges of the strips. Spread a 1/2-inch layer of potatoes on top of the dough. Top with some caramelized onions, bacon and a sprinkling of both Gruyere and farmer’s cheese. Repeat the layers to use the remaining ingredients, finishing with the dough, followed by some Gruyere and farmer’s cheese. Season the top with pepper.
- Bake until the casserole is bubbly and the cheese on top is golden brown, about 40 minutes. Let rest 15 to 20 minutes and then serve with a dollop of sour cream and a sprinkle of chives if using.
Notes
For the dough, avoid overworking it; a slightly shaggy dough is desirable for tender pierogi. The long chilling time is crucial for gluten relaxation, making the dough easier to roll. When mashing potatoes, incorporate hot cream and cold butter slowly for the smoothest, richest texture, akin to a potato puree. Salt the potato water generously for flavor from within. Take your time caramelizing the onions—low heat and patience yield a deep, sweet flavor that’s essential for balance. Ensure your bacon is truly crisp before adding to the layers for textural contrast. Lastly, letting the casserole rest after baking allows the layers to set, preventing it from falling apart when served.
For others, sweet potatoes were a childhood terror. One remembered being made to eat them, even being punished for not doing so, and it created a lasting negative memory. As an adult, they found out about the nutritional content of sweet potatoes and learned to cook them in tasty ways, converting a former enemy into a favourite. Roasting or mashing with the proper spices brings out their inherent sweetness, making them a flavorful, nutrient packed addition to the meal.
Eggs
Lemon Pound Cake
This recipe outlines the creation of a classic lemon pound cake. It involves creaming butter and sugar, incorporating eggs, and alternating dry ingredients with lemon juice. The cake is baked until golden, then generously brushed with a simple lemon sugar glaze while still warm for maximum absorption, resulting in a moist, flavorful dessert.
Equipment
- 1 6-cup Loaf Pan
- 1 Electric Mixer (stand or hand mixer with whisk attachment)
- 1 Medium Mixing Bowl
- 1 Wire Rack and Sheet Pan Set (to catch glaze)
- 1 Pastry Brush (or turkey baster)
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup 2 sticks butter, softened at room temperature
- 1 cup sugar plus 1/3 cup
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/4 cup lemon juice plus 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Butter a 6-cup loaf pan and line it with parchment or waxed paper. In a medium bowl, combine the flour, baking powder, and salt.
- In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
- Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice to the butter mixture. Mix until just smooth.
- Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), 65 to 75 minutes.
- Meanwhile, make the glaze: In a small bowl, stir together the remaining 1/3 cup sugar and the remaining 1/3 cup lemon juice until the sugar is dissolved.
- When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the waxed paper.
- Using a turkey baster or pastry brush, spread glaze all over the top and sides of the cake and let soak in. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator (Well wrapped, the cake will last up to a week). Serve at room temperature, in thin slices.
Notes
For optimal texture, ensure butter is truly at room temperature for proper creaming; this incorporates air, leading to a lighter crumb. When incorporating dry ingredients, mix only until just combined to avoid developing gluten, which can result in a tough cake. The alternating additions of dry ingredients and lemon juice help maintain a smooth emulsion. For a brighter lemon flavor, consider adding 1-2 teaspoons of finely grated lemon zest to the cake batter. Apply the glaze in several stages, allowing each layer to soak in fully for maximum flavor and moisture penetration. A good quality parchment paper lining is crucial for effortless removal from the pan. Test for doneness with a skewer; ‘almost clean’ with a few moist crumbs is ideal for a moist pound cake.
Kids routinely wrote off eggs as dull or repulsive because of their aroma or texture rubbery when they were boiled, runny when they were fried, or strange when they were scrambled. They only tolerated them when they were mixed into other dishes. Grown up, eggs are a comfort food. One user said they had an instant affair with eggs with potatoes, cheese, and hot sauce and referred to it as a food epiphany. From omelettes to poached eggs on toast, how versatile and protein rich they are makes them a must have.
Avocado
Healthy & Delicious: Bulgur Wheat Salad with Avocado, Raisins, and Almonds Recipe
This recipe creates a healthy and vibrant bulgur wheat salad, combining fluffy bulgur with creamy avocado, sweet golden and regular raisins, and crunchy toasted almonds. Seasoned with aromatic spices, fresh lemon, and olive oil, it’s a refreshing and flavorful dish perfect as a light meal or side.
Equipment
- 1 Saucepan For cooking bulgur wheat
- 1 Large Mixing Bowl For combining salad ingredients
- 1 Chef’s knife
- 1 Cutting Board
- 1 Small skillet For toasting almonds
Ingredients
Main
- 1 cup bulgur wheat
- 2 tablespoons golden raisins
- 2 tablespoons regular raisins
- 1 large lemon
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon cround coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sweet paprika
- 1 firm but ripe avocado diced
- 2 scallions white and light green parts only, thinly sliced
- 3 tablespoons slivered almonds toasted
- Kosher salt and freshly ground black pepper.
Instructions
- Rinse bulgur wheat, then cook according to package directions until tender but al dente. Drain, rinse with cold water, and drain thoroughly.
- While bulgur cooks, plump both types of raisins by soaking in warm water for 5-10 minutes, then drain.
- In a large mixing bowl, whisk together lemon juice, extra virgin olive oil, ground coriander, ground cumin, and sweet paprika.
- Toast slivered almonds in a dry small skillet over medium-low heat, stirring frequently, until golden and fragrant. Set aside to cool.
- Dice the firm but ripe avocado and thinly slice the white and light green parts of the scallions.
- Add the cooled bulgur wheat, plumped raisins, diced avocado, and sliced scallions to the dressing in the large mixing bowl.
- Gently toss all ingredients until well combined.
- Season generously with kosher salt and freshly ground black pepper to taste.
- Fold in the toasted slivered almonds.
- Let the salad rest for at least 30 minutes before serving to allow flavors to meld. Adjust seasoning if needed.
Notes
1. For perfect bulgur, cook until tender but still with a slight bite (al dente). Rinse immediately with cold water after draining to halt cooking and prevent clumping. Ensure it’s thoroughly drained before mixing. 2. Plump the raisins in a little warm water or a splash of lemon juice to rehydrate them, enhancing their sweetness and texture. 3. Dice the avocado just before adding to the salad to minimize browning. 4. Toast almonds gently over low heat, stirring constantly, until golden and fragrant; this amplifies their nutty flavor. 5. Allow the finished salad to rest for at least 30 minutes before serving. This crucial step allows the flavors to marry and deepen.
Prior to the avocado toast mania, avocados were unknown or unpopular among many children, their soft consistency and bland taste unattractive. One individual didn’t know them until their mid 20s and consumes one every day. The silky texture and mild flavor of avocados are a delight in salads, smoothies, or on bread, full of healthy fats, Fiber, and potassium. They’ve transitioned from esoteric to indispensable, a shining example of how changing tastes welcome once alien foods.
Our palates evolve just like we do. These dozen foods, once the bane of our childhood meals, are now fond fixtures on our plates. Over time, improved cooking methods, and a willingness to engage with layers of flavor, we’ve converted “eww” to “yum.” It’s a testament that development happens in the kitchen too, and sometimes our parents only needed a few more tips on cooking to bring out the best in those foods.
