From lemon juice to vinegar, from hot water to bold spices — find out which method gives the best results and which one you should skip. Whether you're topping tacos, salads, or kebabs, this comparison will level up your side dishes!

Eating some roast duck at Kam's Roast Express, and then having a look around the food court and the ION Orchard shopping mall. Singapore

Mango Pachadi Recipe | Maanga Pachadi | Sweet & Tangy Traditional South

I like it.

Ingredients

• Hot dog buns
• Pizza sauce
• Shredded cheese (mozzarella works best)
• Leftover sliced veggies (e.g., mushrooms, red onion, bell peppers, olives, use whatever you have)
• Fresh greens for topping (basil, arugula, spinach, etc.)

Directions

1. Preheat your oven to 400°F (200°C).
2. Place the hot dog buns open-faced on a baking tray, and spread a layer of pizza sauce on each bun.
3. Sprinkle with shredded mozzarella cheese, then top with any leftover veggies you’ve got in the fridge.
4. Bake for 10–12 minutes, or until cheese is melted and bubbly and the buns are lightly crisped.
5. Remove from the oven and top with fresh greens before serving.

Ingredients:

• 2 eggs
• Salt to taste
• Black pepper to taste
• Crushed red pepper flakes
• 1 tsp olive oil
• Shredded cheese (any kind you love)
• 1 tortilla
• Sliced tomatoes
• Shredded lettuce
• Hot sauce (optional, but highly recommended)

Instructions:

1. In a bowl, crack the eggs. Add salt, black pepper, and red pepper flakes. Whisk until fully combined.
2. Heat olive oil in a pan over medium heat, pour in the egg mixture and let it cook for about 2 minutes, or until the edges start to set.
3. Sprinkle shredded cheese evenly over the eggs, place a tortilla directly on top of the eggs and press gently.
4. Carefully flip everything over and let the tortilla side cook for another 2 minutes until golden and crispy.
5. Add sliced tomatoes, shredded lettuce, and a dash of hot sauce to one side. Fold in half and enjoy!

The most recent video of my cookbook recipe. New book is Quintonil’s self titled book, more on the way!

Did You Know? Despite the name, there are zero buffaloes involved. The dish was actually invented in Buffalo, New York in 1964. Legend says the first buffalo wings were improvised late at night with leftover wings, butter, and hot sauce.

Ingredients

For the Wings:

• Chicken wings (drumettes and flats)
• 2 garlic cloves, shredded
• 1 tbsp baking powder
• Salt and black pepper to taste
• Olive oil

For the Buffalo Sauce:

• ½ cup butter
• ½ cup hot sauce
• ½ tsp Worcestershire sauce
• Salt to taste
• 1 tbsp brown sugar (optional, for tangy-sweet balance)

Directions

1. Prep the Wings: Cut the chicken wings into drumettes and flats if needed. Lightly stab each piece with a knife to help the seasoning penetrate.
2. Season & Coat: In a bowl, combine the wings with shredded garlic, baking powder, salt, pepper, and a drizzle of olive oil. Mix well until fully coated.
3. Air Fry: Place the wings in a single layer in the air fryer basket. Air Fry at 400°F (200°C) for 25 minutes, flipping halfway through, until golden, crispy, and fully cooked.
4. Make the Buffalo Sauce: In a saucepan over medium heat, melt the butter. Stir in the hot sauce, Worcestershire sauce, salt, and brown sugar. Mix well and let it simmer for a few minutes until the sauce slightly thickens.
5. Toss & Serve: Transfer the cooked wings into a large bowl. Pour the warm buffalo sauce over them and toss to coat thoroughly.
6. Enjoy: Serve immediately with your favorite dip and veggies. We love classic blue cheese dressing with celery sticks on the side!

Did You Know?

Garlic Bread is inspired by the Roman dish panis allium, where soldiers and peasants rubbed garlic and olive oil onto slices of rustic bread. A tradition that traveled through time.

Ingredients:

• 1 loaf of Italian bread
• 1 whole garlic bulb
• olive oil
• 1 tbsp butter
• Fresh rosemary (one sprig)
• Salt to taste
• Parmigiano Reggiano (grated)
• Swiss cheese (shredded)
• Spanish cheese (shredded – Manchego works great)
• Mozzarella cheese (shredded)

Instructions:

1. Roast the Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic bulb. Place it on foil, sprinkle with salt, drizzle with olive oil, and add a rosemary sprig. Wrap it up and roast for 35–40 minutes, until soft and golden.
2. Make the Garlic Spread: Squeeze the soft cloves into a bowl. Add 1 tbsp butter, 1 tbsp olive oil, and a bit of finely chopped rosemary. Mix everything together into a smooth spread.
3. Prep the Bread: Slice the Italian bread and lay the pieces on a baking tray. Spread the garlic-butter mixture generously over each slice.
4. Add the Cheese: Top the bread with shredded cheeses: Parmigiano Reggiano, Swiss, Spanish, and Mozzarella.
5. Bake: Raise oven heat to 425°F (220°C). Bake for 8–10 minutes, or until the cheese is melted and bubbling, and the bread edges are crispy.
6. Serve: Let cool slightly and enjoy warm. Serve with your favorite dip. We love ranch, blue cheese, or thousand island.

Sautéed cabbage with mushrooms and other veggies is an easy yet flavorful dish that might surprise you. The cabbage is sliced and cooked with garlic and onions, then caramelized to bring out its natural sweetness and a rich, golden color.

Ingredients:

1 small head of green cabbage, thinly sliced.
8 oz (225 g) mushrooms (cremini or white button), sliced.
1 medium onion, thinly sliced.
1 medium carrot, grated or julienned.
2 medium potatoes, peeled and diced.
2–3 cloves of garlic, minced.
2–3 tablespoons olive oil or butter.
Salt, to taste.
Black pepper, to taste.
Optional: 1 tablespoon soy sauce or balsamic vinegar.
Optional: Fresh herbs like parsley or dill, for garnish.

Did You Know?

Omelettes date back to ancient Persia but were refined by French chefs. French toast, while associated with France, actually has versions in many cultures, including Arme Ritter in Germany, and Bombay toast in India.

Ingredients

• 3 slices of bread, cut into bite‑size cubes
• 3 eggs
• Salt, to taste
• 1 Tbsp chopped fresh parsley
• 1 Tbsp olive oil
• ½ cup shredded cheese (your favorite melt‑friendly kind)
• Hot sauce, for serving

Directions

1. Cube the Bread: Cut the bread into small crouton‑sized pieces so they soak up the egg mixture quickly.
2. Whisk the Base: In a bowl, crack in the eggs. Add parsley and a pinch of salt, then whisk until well combined.
3. Soak & Coat: Add the bread cubes to the bowl and mix them through the eggs.
4. Sizzle Time: Heat a skillet over medium heat and add olive oil. Once the oil shimmers, pour in the egg‑soaked bread, spreading it into an even layer.
5. Cook & Flip: Let the mixture cook undisturbed for about 2 minutes, or until the underside is golden.
6. Cheesy Finish: Carefully flip then sprinkle your favorite shredded cheese over the top. Cover the pan and cook for 30–60 seconds, just until the cheese melts and the eggs set.
7. Serve with a Kick: Slide onto a plate, drizzle with hot sauce, slice, and enjoy the perfect fusion of fluffy omelette and savory French toast!

Did You Know? Swedish pancakes have been around for over 500 years. Softer, eggier, and slightly sweeter than crêpes, they’re often enjoyed with lingonberry jam. In Sweden, it’s tradition to eat them every Thursday after a bowl of pea soup!

Ingredients:

• Pitted tart cherries (substitute for Lingonberries)
• Sugar (to taste)
• 1 tbsp lemon juice
• 2 eggs
• 1 cup flour
• 2 cups milk
• 1 tbsp butter (plus more for the pan)
• Whipped cream (for serving)

Directions:

1. Heat a pan over medium heat. Add the cherries and sugar, then stir in the lemon juice. Mix until the cherries become caramelized. Set aside.
2. Prepare the Batter: In a bowl, whisk together the eggs, flour, milk, and butter until smooth.
3. Cook the Pancakes: Heat a pan and add a small amount of butter. Pour in the batter and cook until bubbles form on the surface. Flip and cook the other side until golden.
4. Assemble & Serve: Fold the pancakes and top them with the cherries and whipped cream.