TASTY Recipes

12/11/2025

12/11/2025

ЖК бізнес-класу Nordica Residence – скандинавський стиль життя в Києві. Простір світла, ритму та гармонії від системного девелопера РІЕЛ. Сучасна архітектура. Якісне середовище. Створено, щоб надихати щодня.

04/04/2024

Instant Pot Beef and Barley Stew
Ingredients
1 lb. beef chuck, well trimmed, cut into 2-inch pieces
1 tbsp. all-purpose flour
1 tbsp. olive oil
1 large onion, chopped
4 cloves garlic, smashed
8 sprigs thyme, plus leaves for serving
Kosher salt and pepper
1 12-oz bottle beer
1/2 medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces
3 medium carrots (about 12 ounces), sliced
3 c. no-salt-added beef broth
1 c. pearled barley
Directions

Step 1
Set Instant Pot to Sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
Step 2
Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press Cancel.
Step 3
Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

04/02/2024

Mustard Glazed Pork Chops

Ingredients
FOR THE VEGETABLES
3 1/2 lb. golden new potatoes, halved (quartered if large)
4 small onions, cut into 1/4-inch-thick wedges
4 tbsp. olive oil
12 sprigs fresh thyme
Kosher salt
Pepper
1 tsp. caraway seeds
FOR THE PORK CHOPS
4 small bone-in pork chops (about 2 1/2 lbs total)
Kosher salt
Pepper
1 tbsp. olive oil
1 c. apple cider
1 tbsp. whole-grain mustard
2 sprigs fresh thyme, broken into pieces
1/2 c. sauerkraut
Chopped parsley, for serving
Directions

Step 1
Heat oven to 450°F. Prepare vegetables: On large rimmed baking sheet, toss potatoes and onions with oil, thyme and 3/4 teaspoon each salt and pepper. Transfer half to second sheet and toss with caraway seeds. Arrange all potatoes cut sides down and roast both sheets, rotating positions of sheets halfway through, until golden brown and tender, 25 to 30 minutes. Set aside vegetables without caraway seeds (you can use these for the Creamy Corn Chowder); let cool slightly, then refrigerate if not using right away.
Step 2
While vegetables are roasting, heat large skillet on medium. Season chops with 1/2 teaspoon each salt and pepper, add 1 tablespoon oil to skillet and cook chops until golden brown and just cooked through (140°F on instant-read thermometer), 7 to 9 minutes per side; transfer to plates.
Step 3
Drain off and discard any fat in skillet and return to high heat. Add cider, mustard and thyme and vigorously simmer until slightly thickened and glistening, 5 to 6 minutes. Remove from heat.
Step 4
Toss caraway vegetables with sauerkraut and parsley and serve with pork chops and pan sauce.

03/29/2024

Roasted Hash and Jammy Eggs
Ingredients
4 large eggs
8 slices bacon (about 8 oz)
1/2 tsp. coriander seeds, crushed
1 1/2 lb. baby gold creamer potatoes
1 poblano pepper, quartered and sliced into 1/2-inch pieces
1 red pepper, quartered and sliced into 1/2-inch pieces
1 small onion, sliced into 1/3-inch wedges
Kosher salt and pepper
1/4 c. flat-leaf parsley, chopped
Flaky salt, for serving
1/4 cup flat-leaf parsley, chopped

Directions
bookmarksSAVE RECIPE
Step 1
Heat oven to 425°F.
Step 2
Bring medium saucepan of water to a boil. Fill medium bowl with ice water. Reduce heat to a rapid simmer, gently add eggs and simmer 7 minutes. Immediately transfer eggs to ice bath to stop cooking. Drain and peel eggs.
Step 3
Meanwhile, arrange bacon in single layer on rimmed baking sheet. Bake, until beginning to crisp, 10 minutes. Flip, sprinkle with coriander, and cook until crisp and golden brown, 5 minutes. Remove to plate, reserving 1 tablespoon bacon fat with any remaining coriander on baking sheet. Let bacon cool 5 minutes, then chop into 2-inch pieces.
Step 4
Increase oven temperature to 450°F.
Step 5
Place potatoes in medium bowl and cover with plastic wrap. Microwave until potatoes are tender, 5 to 6 minutes. Let cool, then cut in half. Transfer to rimmed baking sheet with reserved bacon fat; add both peppers, onion, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until potatoes are golden brown and vegetables are tender and caramelized, 20 to 25 minutes.
Step 6
Slice jammy eggs in half and serve with hash, sprinkled with parsley and flaky salt.

03/27/2024

Shortbread Squares

Ingredients
SHORTBREAD DOUGH
c. unsalted butter, at room temperature (3 sticks)
3/4 c. sugar
1 tsp. pure vanilla extract
3 c. all-purpose flour
1/2 tsp. Kosher salt
CHOCOLATE-PEPPERMINT
6 tbsp. unsalted butter, at room temperature
3 c. confectioners' sugar
3 tbsp. heavy cream
5 1/2 tsp. pure peppermint extract
12 oz. semisweet chocolate chips
TOFFEE-PECAN
2 c. sugar
1/3 c. water
3/4 c. heavy cream
4 c. toasted pecans
flaky sea salt
RED CURRANT CRUMBLE
1 c. red currant jam
2 tbsp. Grand Marnier or other orange liqueur
1 tsp. orange zest
Directions

Step 1
Heat oven to 350°F. Line 13" by 9" baking pan with parchment paper, leaving an overhang on 2 long sides.
Step 2
Using electric mixer, beat butter and sugar on medium speed 2 min. Beat in vanilla.
Step 3
Reduce mixer speed to low and gradually add flour and salt, mixing until just incorporated. Press or spread mixture into bottom of prepared pan. Bake until light golden brown, 25 to 30 minutes.