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World’s Most Gut-Busting Meals Slideshow

World’s Most Gut-Busting Meals Slideshow


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Foie Gras Poutine: Montreal

At Montreal's beloved Au Pied de Cochon, already indulgent poutine gets another heaping helping of calories mixed with fat and guilt, in the form of foie gras. Foie gras poutine is just what it sounds like — crispy fries smothered with gravy and cheese curds, and topped with a rich slab of foie gras.

Hot Dog Wrapped in French Fries: Seoul, South Korea

This sounds more like county fair fare than something found in Seoul's Myeongdong food stalls. It is a hot dog covered in batter and a layer of french fries before it's all dipped in a fryer together and served on a stick.

Pai Gu Nian Gao: Shanghai

Pai Gu Nian Gao has been a favorite snack in Shanghai for more than 50 years. It's a deep-fried pork chop served with a sticky rice cake and smothered completely in gravy. One of the most famous restaurants serving this guilty pleasure is Xian De Lai on Yunnan Road.

True Love Roast: Heal Farm, Devon, England

Thanksgiving may not be an English holiday, but it seems that Heal Farm has trumped any home cook's turducken. In the True Love Roast, they actually say there is one bird included for each of the 12 days of Christmas. It starts on the outside with a turkey, stuffed inside with goose (filled with orange and walnut stuffing), chicken (with hazelnut and ginger), pheasant (juniper stuffing), Aylesbury duck (with sage and onion), Barbary duck (with Persian fruit stuffing), and Poussin and guinea fowl coated with parsley, lemon, and thyme. Then, there is a partridge and pigeon squab with more juniper stuffing, a Mallard duck layered with cranberry and lemon, and finally a boned quail with cranberry and orange relish. Now, how's that appetite doing?

Deep-Fried Pizza: Scotland

The Scots have a penchant for deep-frying things, from Mars Bars to ice cream, but it's deep-fried pizza that is a true Scottish specialty. Some are battered first, others are just dunked in hot oil and fried into submission, but they can all come as "suppers," which means served with fries. (Fries can either come on the side or… folded into the pizza.)

Foie Gras Burger: Tokyo

Wendy's is trying to make a splash in Japan, after shutting down their Tokyo shops in 2009 due to low sales numbers. So what did they introduce to their Japanese customers? The foie gras burger. It is a regular (square-shaped) Wendy's burger topped with small round slabs of foie gras and costs around $16.

Deep-Fried Ham Rolls in Condensed Milk: Kunming, China

We're not sure if the whole "salty sweet combination" excuse will work here. A restaurant in Kunming, China, created a dessert with sliced ham rolled in a sweet sugar dough and dunked in condensed milk before being deep-fried.

Crema de Vie: Cuba

Sort of like a Cuban eggnog, crema de vie (which means cream of life) is a thick and hyper-sweet drink made with condensed milk, sugar, rum, egg yolks, lemon rinds, and vanilla, and it's often served in shot glasses. It is a holiday drink that's commonly made at home with family members

Chorrillana: Chile

Any dish whose base is a heaping pile of french fries is not bound to get healthier from there. Chorillana is a Chilean lunch dish that starts with a pile of fries and is topped with thick sliced sirloin steak, caramelized onions, and a fried egg.

Loukoumades: Greece

Loukoumades are sort of the Greek answer to doughnuts — they're puffed up balls made of deep-fried pastry that's been soaked in sweet syrup, honey, and cinnamon, and they're often then served with a coating of powdered sugar.

Melkkos: South Africa

Melkkos is a traditional South African dessert with a custard-like texture and a reputation as indulgent rainy-day comfort food. At its most basic, it's just milk that is thickened and cooked with flour and butter. But most come with cinnamon, vanilla, sugar, and other spices.


The 15 Highest-Calorie Restaurant Meals

Alright, so you're probably not heading to most of the places that made this list thinking "I'll have a nice, light meal this evening!" but you might not know the extent of what you're about to get into. That said, this sh*t's gooooooood.

What's in it: Deep-fried cheese curds on top of lettuce, tomato, onion, American cheese, a mayonnaise-based sauce, and two strips of bacon.

What it'll set you back: 1,950 calories, 53 grams of saturated fat, and 4,700 milligrams of sodium.

What's in it: The meat, plus a dressed baked potato and blue cheese wedge side salad, as well as half a loaf of free bread with butter.

What it'll set you back: 2,400 calories, 71 grams saturated fat, and 3,650 milligrams of sodium.

What's in it: Eggs stuffed with cheeseburger patty pieces, hash browns, tomatoes, onions, American cheese ketchup, mustard, and pickles, plus a side of buttered and syrup-ed pancakes.

What it'll set you back: 1,990 calories, 45 grams of saturated fat, and 4,580 milligrams of sodium.

What's in it: A double patty with bacon, cherry pepper and ShackSauce on top. Plus a side of fries and a peanut butter shake.

What it'll set you back: 2,240 calories, 55 grams of saturated fat, and 3,170 milligrams of sodium.

What's in it: Vanilla ice cream mixed with pineapple, salted caramel, and pie crust pieces.

What it'll set you back: 2,020 calories, 61 grams of saturated fat, 4.5 grams of trans fat, and 29 teaspoons of sugar.

What's in it: A giant quesadilla stuffed with Manchego and cheddar cheeses, pepperoni, and Italian sausage, which is then smothered in more cheese, pepperoni, and sausage. It's also got bacon and marinara sauce.

What it'll set you back: 1,970 calories, 67 grams of saturated fat, and 4,440 milligrams of sodium.

What's in it: 40 chicken nuggets and the accompanying dipping sauces.

What it'll set you back: 1,880 calories, 20 grams of saturated fat, and 3,600 milligrams of sodium.

What's in it: Three quarter-pound patties with cheese, lettuce, tomatoes, pickles, onions, and condiments.

What it'll set you back: 1,090 calories, 30 grams of saturated fat, and 1,910 milligrams of sodium.

What's in it: Polish sausage, pork ribs, and beef brisket with sides of fried onion tanglers and mac and cheese with an ice cream cone for dessert.

What it'll set you back: 2,500 calories, 49 grams of saturated fat, and 4,700 milligrams of sodium.

What's in it: Three shrimp dishes (Parrot Isle Jumbo Coconut, Walt's Favorite, and Linguine Alfredo), french fries, Caesar salad, and a Cheddar Bay Biscuit with a 24-ounce Lobsterita.

What it'll set you back: 3,600 calories, 37 grams of saturated fat, and 6,530 milligrams of sodium.

What's in it: Butter and cream-flavored pasta topped with Italian sausage, pepperoni, meatballs, and bacon.

What it'll set you back: 2,310 calories, 79 grams of saturated fat and 4,370 milligrams of sodium.

What's in it: Scrambled eggs, bacon, chicken chorizo, cheese, crispy potatoes, avocado, peppers and onions . with a side of sour cream and black beans.

What it'll set you back: 2,730 calories, 73 grams of saturated fat, and 4,630 milligrams of sodium.

What's in it: Four-cheese mac and cheese topped with crispy breaded chicken tenders that are tossed in honey pepper sauce and topped with bacon.

What it'll set you back: 1,830 calories, 92 grams of saturated fat, and 4,300 milligrams of sodium.

What's in it: Applewood smoked bacon, cheddar cheese, crisp leaf lettuce, fresh tomato, sliced onion, and special sauce on double patties.

What it'll set you back: 3,500 calories, 88 grams of saturated fat, and 3,720 milligrams of sodium.

What's in it: A choice of baby back ribs, smoked brisket, jalapeño-cheddar smoked sausage, BBQ chicken breast, or chicken tenders with sides of roasted street corn, fries, chile-garlic toast, and garlic dill pickles.

What it'll set you back: At least 1,270 calories, depending on your combination choice, 20 grams of saturated fat, and 2,960 milligrams of sodium.


Bing | China

A selection of Chinese baked goods, including shaobing &mdash Photo courtesy of iStock / Wheatfield

Bing is something of a bread catch-all term in China, where pizza and crepes are known as pisa bing and keli bing, respectively. Tortillas in China effortlessly win the name game, though, where they go by the name Mexican thin bing. Bing are generally thin, versatile, wheat flour rounds that play host to stuffings like Peking duck.


Dairy or Lactose-Free Yogurt

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"Many dairy-free yogurts made from almond, soy, or rice milk are much easier for people to digest that their dairy counterparts," says Stacy Goldberg, MPH, RN, BSN, and founder of Savorfull. "There are so many new ones available on the market and they contain gut loving live active cultures such as S.Thermophilus, L. Bulgaricus, L.Acidophilus, and Bifidobacteria." That's right, going dairy-free doesn't mean you have to go without the live active cultures found in yogurt.

Goldberg does add a note of caution—it's important to read nutrition labels carefully as many brands have added obscene amounts of sugar to their yogurts. "Also many dairy-free yogurts are lower in protein so you may want to add nuts and seeds to boost your protein intake which, along with fiber, is essential for keeping your tummy satisfied and full for a longer period of time.


This simple, low-carb risotto made with cauliflower rice still gets nice and creamy—but you definitely don't want to skip the Parmesan on top.

Once you've made one (or more) of these risotto recipes, you may be wondering what to do with any leftovers. These crispy arancini are the answer—just jump into the recipe at the point where the rice is cooled.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Savory Sustainable Recipes

Roasted Veggie & Wild Rice Buddha Bowl with Creamy Lemon Herb Sauce

Dubbed her “Earth Day Bowl”, Sophia makes this dish by roasting up leftover vegetable scraps in her crisper. Consequently, she avoids precious produce waste at the end of the week.

Rosemary Mashed Root Vegetables

This dish is a great way to use up any sad looking root vegetables rolling around your fridge!

Grilled Tofu with Lemon and Rosemary

Cadry’s recipe is packed with plant-based protein and is quick to prepare. Plus, rosemary is easy to grow in the home.

Shredded Brussels Sprouts and Kale Salad

Go green with greens! This flavorful salad is loaded with minerals and vitamins, and it is rich in ingredients with a low carbon footprint.

Mango Tomato Salsa

It doesn’t get much more Earth friendly than a recipe made purely of plants.

Marinated Mushroom Bowls

This comforting bowl is high in plant-based protein thanks to the mushrooms and lentils. Plus it contains many more nutrient-rich ingredients.

Gazpacho Soup

This vibrant soup is full of garden fresh ingredients that can usually be purchased locally or even grown in your backyard.

Raw Pesto Zucchini Roll Ups

Raw recipes save on energy and preserve nutrients. These roll ups are a simple and light party appetizer or nutritious snack.

Carrot Top Mint Pesto

Save the carrot tops! Pesto is a great way to use up just about any type of green.

Nutritious Creamy Pasta Primavera

This plant-based meal uses minimally processed ingredients and seasonal vegetables. It packs a punch of all natural nutrients. Keep it sustainable by using whichever vegetables are in season and local.

Garden Veggie Burgers

Made with fresh herbs, black eyed peas, and carrot tops, these burgers are a great way to enjoy summer produce. Plus, the recipe is easy to customize depending on what you have on hand.


10 Recipes for Better Mental Health

At one time, healthy eating for mind and body simply meant limiting or eliminating unhealthy ingredients, like sugar and fat 1,2 from an otherwise balanced diet. But now we know it’s also important to incorporate some very specific types of foods and ingredients into your diet on a regular basis in order to protect your mental and physical health. Psycom spoke with Samantha Elkrief, LMSW, therapist, health coach, and chef at Drew Ramsey MD’s Brain Food Clinic, to find out how you can incorporate more of these brain boosters into your diet.

Build a Healthy Diet

To be as healthy as possible, it helps to include lots of so-called “power foods” in your diet. “Most of the evidence for brain health suggests a Mediterranean Diet,” Elkrief points out. That means a wide array of deeply-colored fruits and vegetables, whole grains, legumes, nuts and seeds, seafoods and fermented foods, all super sources of vitamins, minerals, fibers, healthy carbs and fats, beneficial bacteria, and plant proteins. A high-quality diet rich in these types of foods helps keep you physically and mentally sound by providing protection against symptoms of chronic conditions like heart disease, depression and anxiety.

(Photo: Unsplash, Dan Gold @danielcgold)

  1. Knuppel A, Shipley MJ, Llewellyn CH, Brunner EJ. Sugar intake from sweet foods and beverages, common mental disorder and depression prospective findings from the Whitehall II study. Nature Scientific Reports. Available at: www.nature.com/articles/s41598-017-05649-7 . Accessed April 30, 2019.
  2. Kiecolt-Glaser JK, Fagundes CP, Aldridge R, et al. Depression, daily stressors and inflammatory responses to high-fat meals: when stress overrides healthier food choices. Molecular Psychiatry. Published online September 20, 2016 22: 476-482 (2017). Available at: www.nature.com/articles/mp2016149 . Accessed April 30, 2019.
  3. Berger ME, Smesny S, Kim S-W, et al. Omega-6 to omega-3 polyunsaturated itty acid ratio and subsequent mood disorders in young people with at-risk mental states: a 7-year longitudinal study. Translational Psychiatry. August 29, 2017 7: e1220. Available at: www.nature.com/articles/tp2017190. Accessed April 30, 2019.
  4. Su, K-P, Tseng P-T, Lin P-Y. Association of use of omega-3 polyunsaturated fatty acids with changes in severity of anxiety symptoms: A systematic review and meta-analysis. JAMA Network Open: Psychiatry. September 14, 2018. Available at: jamanetwork.com/journals/jamanetworkopen/article-abstract/2702216 . Accessed April 30, 2019.
  5. Kiecolt-Glaser JK, Derry HM, Fagundes CP. Inflammation: Depression fans the flames and feasts on the heat. The American Journal of Psychiatry. November 1, 2015 172(11): 1075-1091. Available at: ajp.psychiatryonline.org/doi/10.1176/appi.ajp.2015.15020152 . Accessed April 30, 2019.
  6. Sanmukhani J, Satodia V, Trivedi J, et al. Efficacy and safety of curcumin in major depressive disorder: A randomized controlled trial. Phytotherapy Research. April 2014 28(4):579-585. Available at: https://onlinelibrary.wiley.com/doi/abs/10.1002/ptr.5025 . Accessed April 30, 2019.
  7. Ng QX, Peters C, Ho CYX, Lim DY, Yeo W-S. A meta-analysis of the use of probiotics to alleviate depressive symptoms. Journal of Affective Disorders. March 2018 228:13-19. Available at: www.sciencedirect.com/science/article/pii/S016503271731488X . Accessed April 30, 2019.
  8. Dash S, Clarke G, Berk M, Jacka FN. The gut microbiome and diet in psychiatry: focus on depression. Current Opinion in Psychiatry. January 2015 28 (1): 1-6.
  9. Ocean N, Howley P, Ensor J. Lettuce be happy: A longitudinal UK study on the relationship between fruit and vegetable consumption and well-being. Social Science & Medicine. February 2019 222:335-345.Available at: www.sciencedirect.com/science/article/pii/S0277953618306907 . Accessed April 30, 2019.
  10. Metabolic effects of dark chocolate consumption on energy, gut microbiota, and stress-related metabolism in free-living subjects. Journal of Proteome Research. 2009 8(12):5568-5579.Available at: https://pubs.acs.org/doi/abs/10.1021/pr900607v . Accessed April 30, 2019.
  11. Gouda N Dave P. Positive effect of fruits on brain function. Journal of Pharmacognosy and Phytochemistry. Available at: www.phytojournal.com/archives/2017/vol6issue5/PartW/6-5-28-789.pdf . Accessed April 30, 2019.

This information is not designed to replace a physician's independent judgment about the appropriateness or risks of a procedure for a given patient. Always consult your doctor about your medical conditions. Remedy Health Media & PsyCom do not provide medical advice, diagnosis or treatment. Use of this website is conditional upon your acceptance of our User Agreement.


Breakfast from Around the World: Morning Meals from 10 Different Countries

Fried eggs with fresh cucumbers, tomatoes, flavourful vegetables, creamy yogurt and filing bread - the Iranian style of breakfast is truly king-size!

Image via muzungusisters/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Apart from their age-old love for dumplings, the Chinese savour variety and their food cooked in a blend of subtle spices. This breakfast platter includes Chinese crullers or oil sticks served along with warm soy milk, fried turnip cakes and sesame balls.

Image via nancywhooo/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Sausages, baked beans, pancakes with maple syrup, fried eggs and coffee on side - need we say more?

Image via anh726/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Eggs cooked with vegetables with a generous helping of bread - the classic.

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Breakfast from Around the World: Morning Meals from 10 Different Countries

Crispy tomato toast along with the local favourite, Spanish omelet.

Image via jhwphay/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Burritos, patatas bravas, baked eggs and much more!

Image via leonardohuu/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Oh, for the love of croissants and other friends.

Image via _momoca_/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Miso soup, grilled fish, fishcakes, Japanese omelet, corn mixed rice and much more - what a way to start your day!

Image via tomotomokot/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

Velvety hummus goes well with pita, manakish and delicacies.

Image via cen03fit/instagram

Breakfast from Around the World: Morning Meals from 10 Different Countries

From poha, parathas, pooris, chole bhature to upma, uttapam, idlis and dosas. Who would want to skip breakfast when there I so much to choose from?

Has this whetted your appetite already? So, what are you starting your day with tomorrow morning?


12 of the Most Laborious Dishes You’ll Ever (Try to) Make

Labor Day is the last big event of summer cookout season, and we have plenty of grilling tips, make-ahead recipes, easy sides, no-cook options, and simple party plans. But just for fun, let’s take a look at the most labor-intensive dishes around. If you want to attempt one for the occasion, more power to you—and please send us photos.

Cooking has often been referred to by chefs and writers alike as a craft, a skill, even art. But, real talk? It’s work!

And I don’t just mean that making food for others is a labor of love. Cooking can be heavy, tiring, uncomfortable, repetitive, hot, sweat-pouring-down-your-body, time-sucking and anxiety-inducing manual drudgery. What’s worse, if something you’ve toiled over for hours in the kitchen ends up not turning out quite as well as you’d hoped, well…it can be downright devastating. What’s more, depending on the ingredients you’re using, it can also be expensive.

To celebrate Labor Day, we’ve put together a list of some of the most labor-intensive (and, therefore, potentially stressful) dishes you can make from scratch. Although, after reading this, we admit you may not want to.

1. Soufflés

In an episode of her iconic television cooking show, “The French Chef,” Julia Child refers to a soufflé as “only a thick, white sauce with a flavoring in it, like cheese or mushrooms,” adding, “and into this you fold stiffly beaten egg whites.” It’s simple, she seems to imply just mix a few ingredients, pour them into a pan and, poof! Like magic, it will puff up in the oven like an omelette on steroids into a beautiful, towering masterpiece that will make your guests ooo and aah. But, oh, so many things can go wrong. You might burn the roux, a mixture of butter and flour that serves as the base to any French white sauce, or fail to beat the egg whites to enough of a stiff peak. You may even fail to secure the collar, built out of wax paper or aluminum foil and taped or pinned to side of the pan, well enough to support the whole shebang as it inflates dramatically up above the edge. Worst of all, you may cook it the wrong amount of time: too little, and the middle of your soufflé will be a runny mess too much, and it will be dry and flavorless. If you wait too long to serve it after taking it out of the oven, your gorgeous creation may also begin to deflate. Such a temperamental dish! Ready to take it on? Get our Soufflé recipes.

2. Béarnaise Sauce

Emulsification is the key to this classic French condiment, which is a close relative to hollandaise. It’s not the what, but the how in terms of combining your ingredients (salt, pepper, egg yolks, butter, shallots, tarragon, and white wine vinegar) for a successful béarnaise. This involves simmering everything but the egg yolks and butter together so the flavors meld, letting the mixture cool long enough not to cook the egg yolks once you add them, and then, over a double boiler, whisking the whole thing over low heat until it thickens and doubles in volume. Now, here comes the hard part: whisking the butter in quickly, a bit at a time, so that the sauce emulsifies into a delightfully creamy consistency. If you don’t, the sauce will separate and become pretty much useless, which is how you’ll feel by this point if this happens to you. Feeling plucky? Get our Béarnaise recipe.

3. Croissants

Like any other flaky French pastry, croissants are made with laminated dough. But unlike other buttery baked goods, such as biscuits, laminated pastries are made by creating a yeasted dough, kneading it, letting it rise at least an hour (or even overnight), rolling it out, folding it over butter that has been beaten and chilled, rolling it out again, chilling it, and repeating those last three steps—fold, roll, chill—over and over again until the dough is ready to be cut and shaped into that familiar crescent shape. It takes a lot of time and patience to get this technique down, and if you’re short on either, then save yourself the hassle and order your croissants from your local bakery so you can focus on enjoying them. But if you want to make like you’re on “The Great British Baking Show,” get King Arthur Flour’s Croissant recipe.

4. Pho

When it comes to soups like pho or ramen, the secret to greatness is in the broth (same goes for bun bo hue). Andrea Nguyen, who won a James Beard award for “The Pho Cookbook” in 2018, provides clear instructions for making the best beef pho possible: Start with good beef bones, parboil and rinse them to prevent creating an oily residue in the broth, then gently simmer the bones in water for at least three hours. Once it’s cooked, the broth must then be strained, the fat must be skimmed off, and it should be flavored with salt, sugar, and fish sauce. In the meantime, all the fixings—thinly sliced and chilled beef, blanched noodles, onion and ginger that has been charred, skinned and chopped to create a deeper flavor—should be assembled and ready to be placed in soup bowls before ladling that gorgeous broth over it all and garnishing it with any combination of cilantro, Thai basil, bean sprouts, and lime wedges. Or, you could just opt to make our Easy Chicken Pho recipe instead.

The Pho Cookbook, $19.80 on Amazon

Learn how to make fantastic pho.

5. Whole Roasted Duck

Does the idea of getting splattered with hot melted duck fat and creating a greasy mess in your oven sound appealing? Then yes, making a whole roasted duck at home is the right decision for you! Over several hours of cooking, you will need to continuously check on your bird to remove excess fat from the bottom of the pan and carefully turn it over to ensure it cooks evenly until, finally, it’s done. Then, if you still have the strength, you’ll be ready to carve it, serve it and pray it didn’t turn into a tough, stringy mess from overcooking it. Get our Marmalade Roasted Duck recipe if you’re up for it. Or, for an equally rewarding experience with a lot less risk, try making just the Duck Breast—or our Slow Cooker Duck Confit recipe for an even more foolproof option.

6. Baked Alaska

Baked Alaska done right is as magical as pulling a rabbit out of a hat. First, make a cake. After it’s cooled, put it into the refrigerator to chill (preferably overnight). Then, top it with ice cream, stick the whole thing in the freezer to make sure it doesn’t melt, take it out, encase it in a thick layer of whipped meringue, return it to the freezer to make sure it doesn’t melt, and then bake it in the oven. Frozen ice cream baked in an oven…what could go wrong?! Well, if you fail to seal the edges of the meringue, which acts as insulation for the ice cream, to the baking sheet the whole thing is resting on, you’ll have a soggy mess in addition to disappointed guests. But fear not! Our Easy Baked Alaska recipe suggests using a blowtorch, instead of the oven, for perfect a dessert every time.

Tintec Culinary Blow Torch, $12.99 on Amazon

This refillable butane torch (with safety lock) is a great, safe way to play with fire in the kitchen.

7. Spanakopita

Much like laminated dough, making your own phyllo dough by hand is a royal PITA. Don’t believe me? Check out this video for proof. If, instead, you decide to purchase the dough ready-made for your homemade spanakopita (a.k.a. spinach pie), you’ll be glad you did. It will make this dish much easier to assemble, much like making lasagna with store-bought (rather than homemade) pasta. Otherwise, you’ll be rolling, stretching, folding, and chilling the phyllo dough for hours and hours. So get thee to the grocery store and then make our Spanakopita recipe.

Related Reading: How to Host a Greek BBQ

8. Jam

While it may sound like a quaint way to preserve the fruits of your labor, making jam is a lengthy process (even though most recipes only require a few ingredients). The fruit must be washed and, depending on which kind you use, may also need to be hulled, cut, and/or crushed. Then, in addition to cooking the fruit down with sugar and pectin or lemon juice until it jells, you must also prepare the containers. The jars must be washed and sanitized, the lids must be heated, and, once filled with jam, the sealed jars must then be processed in a boiling water bath. The worst part is that in most cases, since fruit ripens in the heat of summer, it is best preserved then, too. And who wants to spend a hot summer day indoors working over steaming pots of water and simmering jam? The bright side: If you want to use it right away, you can skip the sterilizing—and you can check out our slow cooker jams and preserves too.

9. Cassoulet

Most people only ever have the opportunity to try cassoulet at a restaurant, and with good reason. It’s one of the most notoriously difficult and time-consuming dishes to make. The beans must be soaked, drained, rinsed, and then cooked with a variety of vegetables and herbs. The duck legs must be cured, and then baked in their own fat and deboned to make confit. The pork must be cooked into a ragout. Then, all three, dishes in their own right, must be layered into a dutch oven, along with cooked sausages, and topped with homemade breadcrumbs before baking for hours, during which time the crust must be broken every half hour to ensure it soaks up enough liquid to create the right consistency. In other words, this dish takes days to make and, during that time, it will rule your life so completely that by the time it’s finally done and ready to eat, you’ll be bleary-eyed and wondering whether you made the cassoulet or it made you. Undaunted? Get the Cassoulet recipe.

10. Macarons

Unless you live in a climate-controlled environment without a hint of humidity, don’t even think about making macarons at home meringues and moist air just don’t mix well. Once you’ve passed this hurdle, it’s on to the next: creating a crisp, light cookie by one of two methods, either of which can easily go very wrong. The first involves beating sugar, almond meal, and egg whites together into the perfect airy consistency and racing to pipe it onto a baking sheet before it deflates. The second, known as Italian meringue, involves slowly and carefully beating a hot sugar syrup into egg whites that have been whipped into soft peaks. If the sugar syrup isn’t cooked to the right temperature, if the egg whites are too soft or too stiff, or if the combination of the two is overmixed, the meringue will not turn out correctly and your macarons will deflate, along with all of your most treasured hopes and dreams. If we haven’t scared you off, try our Chocolate Macarons recipe.

11. Beef Wellington

This classic dish involves creating and assembling several rather rich parts to make one over-the-top whole. Start by making a broth out of roasted beef bones, reducing it down by two-thirds and using it to make a Madeira sauce. Next, make puffed pastry, which is a laminated dough (see Croissants above for more information on how fun it is to make this on its own). Then make duxelles, which is a mixture of chopped mushrooms cooked with shallots, herbs, and lots of butter. If you’re still willing to go through with this whole thing, whip up a batch of crepes and set them aside for later use. Take your beef tenderloin, which has been refrigerated, patted dry, and seasoned, sear it on all sides in butter, and let it cool. Combine the duxelles with paté, slather the mixture onto the crepes, and then wrap the crepes completely around the beef tenderloin. Then, take your chilled puffed pastry, roll it out and wrap it around the crepe-wrapped tenderloin. Make sure the pastry is tightly sealed around the Wellington with no air pockets. Brush it with an egg wash, refrigerate it, let it sit until it gets to room temperature, brush it with an egg wash again, score the top with a knife, roast it in the oven and serve it, sliced, with the Madeira sauce. Try not to collapse into a limp heap on the floor before you bring it to the table. Willing to commit? Get our Beef Wellington recipe.

12. Croquembouche

Beware any recipe that claims pâte à choux dough is easy to make. It’s not. Pâte à choux is used to create the pastry for eclairs, cream puffs and profiteroles, which are filled, respectively, with custard, pastry cream, and ice cream. Croquembouche is a classic french dessert constructed by piling cream puffs into a pyramid-like tower and drizzling it with caramel sauce that hardens into crunchy strands that look like a fluffy bird’s nest. Stirring the dough while it cooks and comes together into the right consistency takes more effort than you might imagine in fact, I once got tennis elbow from doing it. To prevent injury, make the dough in small batches or, better yet, buy the pastry ready-made so you can get straight to fun stuff: stacking the cream puffs as high as you dare and covering your architectural masterpiece in hot caramel sauce. Feeling confident? Get the Croquembouche recipe.