Month: March 2023

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Cook like Lidia Bastianich with her most-used kitchen tools

Cook like Lidia Bastianich with her most-used kitchen tools

For decades, home cooks around the world have turned to Lidia Bastianich for encouragement in the kitchen. Be it from her various television shows, myriad cookbook titles, or her empire of restaurants, the Italian-American icon is beloved for her inspiration and authentic invitation to get cooking.

On every episode of her show “Lidia’s Kitchen,” Bastianich closes with her famed tagline, “Tutti a tavola a mangiare” — “everyone to the table to eat” — and for the first time, Bastianich welcomed “Good Morning America” to her table.

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Bastianich gave “GMA” a behind-the-scenes glimpse into her culinary process, shared two recipes with a shortcut you need to see and taste to believe, showed her new cookware line in action, and divulged her top tips and tools to cook like her at home.

“I want you to feel comfortable and cook well in the kitchen,” Bastianich told “GMA” of her intention with her first-ever cookware line, which includes Dutch ovens, cast iron skillets, ceramic bakeware and more. “It’s cast iron quality but much lighter — enamel outside, nonstick inside — you can roast, you can poach, you can make soup and pasta, all in the Dutch oven.”

PHOTO: Lidia Bastianich shows how to make her skillet lasagna and stuffed shells in her kitchen using her new line of cookware.

Lidia Bastianich shows how to make her skillet lasagna and stuffed shells in her kitchen using her new line of cookware.

ABC News

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Shop the entire Lidia’s Kitchen Cookware collection on HSN’s website here.

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Top tips you need to cook like Lidia Bastianich

“Get in the kitchen with confidence — think, ‘Lidia is on my shoulder’ — I’m there with you, just get in the kitchen and start cooking,” she said.

Add life to a dish with fresh herbs

“As an Italian, I can’t stress enough on how to bring a spirit and soul to your dishes: Use fresh herbs,” she said. “Whether it’s rosemary, whether it’s basil, whether it’s sage or thyme, whatever you have — just don’t put them all together because then it becomes a mix of flavors — but choose one fresh herb [and] add it to your dishes. In most cases, it will really elevate the dish.”

The power of olive oil

PHOTO: Lidia Bastianich drizzles olive oil over a broccoli and bean salad.

Lidia Bastianich drizzles olive oil over a broccoli and bean salad.

ABC News

“I always do a drizzle of olive oil at the end when I’m finished with my dish because then you really taste the olive oil in its purity. Because once you cook it, the olive oil changes a little bit, it loses a little bit of flavor. So, a drizzle of the fresh olive oil on top. It’s always a Lidia deal,” she said.

However, Bastianich also made the case for omitting olive oil when necessary. “Don’t put olive oil in when you’re cooking pasta and you’re boiling that water,” she stressed. “The oil coats the pasta and then the sauce slides off. You want the pasta that sort of kisses with the sauce, and all together is delicious. Always salt the water, no oil.”

Glossy and saucy pasta 101

“Once you cooked your pasta and have your sauce — maybe it’s not enough sauce, maybe somebody is late or the pasta is congealing, sort of — save a little bit of that pasta water, nice hot pasta water, add it to your pasta and you extend that sauce,” she said, adding that the pasta water also creates a more glossy and viscous consistency that will cling to the noodles better thanks to the starches.

Lidia Bastianich’s must-have kitchen tools

“Being a good chef is of course a lot of practice, but it’s also an art that needs its tools,” Bastianich explained.

She listed a handful of her essentials, which include “a nice pan like a cast iron skillet; a Dutch oven is always great for roasts and braising, you can even do pastas in there; a nice wooden spoon; I always like a good solid wood cutting board so I have space to cut everything; a rubber spatula if you’re doing desserts; and a ladle if you’re doing a lot of soups.”

Another tool Bastianich said she reaches for often is one commonly used across Asian cultures, “the spider,” which has “a long wide [wooden] handle with the chicken wire at the end. I love it, it’s a must in my kitchen — I fish out vegetables with it, I fish out the pasta with it. So make sure you have that.”

“You can build from there,” she added, “but get the essentials and get a sharp knife — If I don’t have a sharp knife, it is a problem. It’s difficult and you never get the right cut.”

Cast Iron Skillet No-Boil Noodle Lasagna

PHOTO: Lidia Bastianich's cast iron skillet lasagna made with her new cookware line.

Lidia Bastianich’s cast iron skillet lasagna made with her new cookware line.

ABC News

“I’m going to make two pasta dishes with no-boil pasta. You might say, ‘Lidia no … you’re not cooking the pasta or boiling it?’ No, I’m not,'” Bastianich said, sharing the first of two dishes with “GMA.” “But we’re going to compensate for that and ultimately, we are going to let them cook on their own terms.”

She noted that the marinara sauce with added water, as well as the moist filling, will help get the pasta to its perfect consistency to create an easier version of two Italian classics, lasagna and stuffed shells.

“You can add additional vegetables to this if you like,” she added. “Try browning some mushrooms — or, for heartier appetites, a few crumbled links of Italian sausages — in the olive oil before adding the sauce, or add a few handfuls of baby spinach to each layer.”

Active time: 20 minutes

Total time: 45 minutes

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Ingredients

Extra-virgin olive oil, for coating the skillet

3 cups marinara sauce (homemade or store-bought)

1 cup fresh ricotta

1 cup low-moisture mozzarella, shredded

1/2 cup Grana Padano, freshly grated

1 large egg, beaten

1/2 cup frozen peas

2 tablespoons fresh Italian parsley, chopped

Kosher salt

Peperoncino flakes (dried red chili flakes)

12 sheets no-boil lasagna noodles

Directions

Heat a large nonstick skillet over medium heat. Add enough olive oil to make a thin film on the bottom of the skillet. Add 1 3/4 cups of the marinara with 1/4 cup water and bring to a simmer over medium heat.

In a bowl, combine the ricotta, 1/2 cup mozzarella, 1/4 cup grated Grana Padano, the egg, peas, and parsley. Season with salt and a pinch of peperoncino, and mix well.

Layer three of the noodles in the skillet over the sauce. Dollop a third of the ricotta mixture on top of the pasta in the skillet, and spread it out to cover the noodles; then drizzle with 1/4 cup of the tomato sauce. Make two more layers, ending with noodles. Drizzle with the remaining 1 1/2 cups of tomato sauce. Top with the remaining 1/2 cup mozzarella and 1/4 cup grated cheese. Cover the skillet, and simmer until the pasta is al dente (test by piercing the center with a paring knife), about 20 to 25 minutes.

Preheat the broiler. Broil the lasagna just until the top is nicely browned, about 1 minute. Let it sit for 15 minutes before cutting and serving so the lasagna will settle and cut into portions more easily.

No Boil Stuffed Shells

PHOTO: Lidia Bastianich's baked stuffed shells.

Lidia Bastianich’s baked stuffed shells.

ABC News

“The stuffing is rather simple … just a little scallions, ricotta, a little [Grana Padano] cheese, and it’s as simple as that,” Bastianich said of the filling for these shells.

For this recipe, Bastianich used her new Lidia’s Kitchen 9 x 13-inch ceramic baker with serving tray lid.

Ingredients

1 pound fresh ricotta

1 cup low-moisture mozzarella, shredded

1 large egg, beaten

1/2 cup Grana Padano, freshly grated

4 scallions, green parts included, chopped

1/4 cup fresh Italian parsley, chopped

Kosher salt

Freshly ground black pepper

3 cups marinara sauce (homemade or store-bought)

12 ounces jumbo pasta shells

Directions

Preheat the oven to 400 F. In a bowl, combine the ricotta, 1/2 cup of the mozzarella, the egg, 1/4 cup of the Grana Padano, the scallions, and parsley. Season with salt and pepper.

Spread about 1 cup of the marinara in the bottom of a 9-by-13-inch baking dish. Fill the shells with the ricotta mixture (see headnote for instructions). Arrange in the baking dish. Stir together the remaining sauce and 1 1/2 cups water. Spoon this over the shells. Cover with foil, and bake for 1 hour. Remove, and sprinkle with the remaining cheese. Bake, uncovered, until it’s browned and bubbly, about 15 minutes more, and serve.

Recipes reprinted with permission from “A Pot, A Pan and a Bowl” by Lidia Bastianich.

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New Study Reveals Alarming Truth About Keto and Paleo Diets

New Study Reveals Alarming Truth About Keto and Paleo Diets
Keto Diet Foods

The research found that the keto diet generates about 3 kg of carbon dioxide per 1,000 energy consumed, when the paleo food plan produces 2.6 kg per 1,000 energy. Possessing a reduced carbon footprint is vital as it assists to lower the detrimental affect of human routines on the setting and mitigate weather alter.

The keto and paleo diet programs have been found to be the minimum sustainable and gained the least expensive diet quality scores among the the 6 well known weight loss plans that were analyzed.

This may be tough for all those pursuing the keto or paleo meal plans to swallow.

According to a modern review from Tulane University, which evaluated the nutritional excellent and environmental effects of preferred diets, the keto and paleo diet plans, as consumed by American grown ups, received the most affordable scores for over-all diet quality and experienced the greatest carbon footprints.

The keto diet regime, which prioritizes significant quantities of excess fat and low amounts of carbs, was approximated to deliver virtually 3 kg of carbon dioxide for every 1,000 calories consumed. The paleo diet, which eschews grains and beans in favor of meats, nuts, and vegetables, gained the next least expensive food plan top quality rating and also experienced a high carbon footprint, at 2.6 kg of carbon dioxide for every 1,000 energy.

The study, printed in The National Health and Nutrition Examination Survey. Individual diets were assigned point values based on the federal Healthy Eating Index and average scores were calculated for those eating each type of diet.

The study’s senior author Diego Rose, professor and nutrition program director at Tulane University School of Public Health and Tropical Medicine, said that while researchers have examined the nutritional impact of keto and paleo diets, this is the first study to measure the carbon footprints of each diet, as consumed by U.S. adults and compare them to other common diets.

“We suspected the negative climate impacts because they’re meat-centric, but no one had really compared all these diets – as they are chosen by individuals, instead of prescribed by experts – to each other using a common framework,” Rose said.

On the other end of the spectrum, a vegan diet was found to be the least impactful on climate, generating 0.7 kg of carbon dioxide per 1,000 calories consumed, less than a quarter of the impact of the keto diet. The vegan diet was followed by vegetarian and pescatarian diets in increasing impact.

The pescatarian diet scored highest on nutritional quality of the diets analyzed, with vegetarian and vegan diets following behind.

The omnivore diet – the most common diet, represented by 86{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of survey participants – sat squarely in the middle of the pack of both quality and sustainability. Based on the findings, if a third of those on omnivore diets began eating a vegetarian diet, on average for any given day, it would be equivalent to eliminating 340 million passenger vehicle miles.

Notably, however, when those on omnivorous diets opted for the plant-forward Mediterranean or fatty meat-limiting DASH diet versions, both carbon footprints and nutritional quality scores improved.

“Climate change is arguably one of the most pressing problems of our time, and a lot of people are interested in moving to a plant-based diet,” Rose said. “Based on our results, that would reduce your footprint and be generally healthy. Our research also shows there’s a way to improve your health and footprint without giving up meat entirely.”

A 2021 United Nations-backed study found that 34{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} of greenhouse gas emissions come from the food system. The major share of those emissions come from food production, with beef being responsible for 8-10 times more emissions than chicken production and over 20 times more emissions than nut and legume production.

While the environmental impacts of specific foods have been studied extensively, Rose said this study was important because “it considers how individuals select popular diets that are composed of a wide variety of foods.”

Going forward, Rose still has questions about how to encourage eating habits that are better for people and the planet.

“I think the next question is how would different policies affect outcomes and how could those move us toward healthier, more environmentally friendly diets?” Rose said.

Reference: “Popular diets as selected by adults in the United States show wide variation in carbon footprints and diet quality” by Keelia O’Malley, Amelia Willits-Smith and Donald Rose, 1 March 2023, The American Journal of Clinical Nutrition.
DOI: 10.1016/j.ajcnut.2023.01.009

The study was funded by the Wellcome Trust.

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Food tsar blames shortages on UK’s ‘weird supermarket culture’ | Farming

Food tsar blames shortages on UK’s ‘weird supermarket culture’ | Farming

The government’s food tsar has blamed Britain’s “weird supermarket culture” for recent food shortages, calling it a “market failure”.

Experts have criticised ministers for “leaving food policy to Tesco”, and meeting large food chains rather than suppliers, who have been struggling with rising costs while locked into contracts with supermarkets.

Henry Dimbleby, the co-founder of the restaurant chain Leon, who advises ministers on a food strategy for England, said Europe was not facing such issues because they did not have the same cultural problems.

He said: “There’s just this weird supermarket culture. A weird competitive dynamic that’s emerged in the UK, and nowhere else in the world has it, and I don’t know why that is.”

Dimbleby earlier criticised the government’s response to his recommendations, saying it was “not a strategy”.

He said he found the current situation “frustrating” as people were focusing on remarks about turnips, rather than structural issues with the food system. “I find it quite frustrating that everyone is suddenly worried about a gap of vegetables in February, when there are much bigger structural issues that need to resolve, and definitely the government on health has very explicitly gone backwards,” he said.

Dimbleby disagreed with the environment secretary, Thérèse Coffey, who denied that the recent shortages of eggs and vegetables was a “market failure”. He said: “This is a problem of market failure in the specifically British food system. It’s going to get worse. The UK food system is, I think, unique – I don’t know another system where the supermarkets have these fixed-price contracts with suppliers. So, basically, you have no effective market. It’s a very difficult one for the government to solve, but it does need to be resolved.”

Dimbleby said that in the UK lettuce prices in supermarkets were kept stable, whether there was a shortage or a glut, meaning farmers could not sell all their crop when they had too much, or get incentives to produce more during a shortage. He added: “If there’s bad weather across Europe, because there’s a scarcity supermarkets put their prices up – but not in the UK. And therefore at the margin, the suppliers will supply to France, Germany, Ukraine.”

This week, the farming minister, Mark Spencer, held a summit with large food chains but did not invite farming groups.

Timothy Lang, an emeritus professor of food policy at the University of London, said he was “absolutely not in the least” surprised by the recent food shortages. “It’s utterly regrettable,” he said. “This government did nothing because it was ideologically not prepared to consider nuances and difficulties. They’re locked into a minimalist, don’t intervene, leave-it-to-Tesco approach to food policy.”

He accused the government of ignoring Dimbleby’s food strategy, saying: “His final report of our plan dealt very well with household food insecurity and other things like the junk food cycle, advertising marketing, because he thought those were winnable things from this government. And he was ignored.”

Dimbleby believes the problem will get worse, and said he had foreseen this for some time, urging the government to “sort it out”.

He said: “In 2004 there was a particularly bad frost and we had the same issue then. And it will continue to get worse due to climate change. These periods of freak events that used to be not very often, because of climate change are going to happen more and more often. These problems won’t be resolved until we look at what I outlined in my food strategy – we need to fix the problems of climate change, and health, and the way the food markets in the UK are structured leave us vulnerable to this, so we’d better sort it out.”

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The National Farmers’ Union (NFU) is asking the government to support its call for more workers to pick crops, more affordable and sustainable energy, and fairness in food supply chains. UK growers have been saying since well before the recent shortages in fresh produce became visible that they were facing a string of challenges, some intensified by the pandemic and Brexit.

The NFU estimated fresh produce worth £60m was left to rot in fields last year, as growers could not get enough workers to pick their fruit and vegetables at the right time.

The NFU president, Minette Batters, said: “The consequences of undervaluing growers can be seen on supermarket shelves right now. Shelves are empty. This is a reality we’ve been warning government about for many months. Without urgent action there are real risks that empty shelves may become more commonplace.” She was also critical of the government meeting supermarkets rather than producers.

The Department for Environment, Food and Rural Affairs said: “We agree that the domestic horticulture sector is crucial to the resilience of our food system as well as an important part of our wider economy. We know that farmers and growers are facing global pressures, including from the invasion of Ukraine.

“Our new farming schemes will support farmers to produce food profitably and sustainably, including £600m in grants for equipment to help farmers become more productive. This is part of the significant action we have taken to support the sector so far, alongside allocating 45,000 seasonal workers and wider government support on energy bills through the energy bills relief scheme.

“Although there are currently some issues with the supply of fresh vegetables, caused by the poor weather in Spain and north Africa, the UK has a highly resilient food chain and is well equipped to deal with disruption.”

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How ChatGPT Recipes Compare to Chef Recipes

How ChatGPT Recipes Compare to Chef Recipes

The heat generated by ChatGPT and other artificial intelligence software has entered the kitchen — or at least the kitchens of TikTok, where creator Michelle Meng, aka @hashslingers, has been pitting recipes generated by AI against those created by professional chefs, restaurant chains, food brands, and the occasional celebrity. With over a dozen videos released so far, Meng’s ongoing experiment has included McDonald’s apple pie, Claire Saffitz’s focaccia bread, and Taylor Swift’s chai sugar cookies, each of which Meng has pitted against an AI-generated recipe for the same dish.

The project, which was inspired by Patrick Zeinali’s YouTube short “Robot Vs Human Bake Off,” was born earlier this year after Meng was laid off from her job as a software engineer. Meng started @hashslingers in 2021 as a creative outlet — she also has a YouTube channel — and, following her layoff, has decided to give herself a year to pursue her passions. We talked to her about the winning and losing recipes, ChatGPT as a cooking tool, and the debate around AI.

Eater: What have you found so far? Do real chefs tend to win out in this, or does AI?

Michelle Meng: It’s really been a toss-up. Mostly, chefs and restaurants and creators typically win, but there hasn’t been an obvious pattern.

I’ve noticed that with dishes that require very technical skills, like baking or using yeast, the AI does okay, as in it’s edible. But the chefs usually take the wins on those because the AI’s directions aren’t really fleshed out. Baking’s just very exact. In cultural dishes, like Uncle Roger’s fried rice or Golden Gully’s mango kulfi, the chef typically wins because they better understand the background and the flavor of the cuisine.

[But] AI does surprisingly well every time. It wins mainly against food chains, and occasionally other recipes, because it throws in more complex ingredients.

What recipes have you noticed that AI does really well?

Mainly food chains. We’ve done Panda Express orange chicken and In-N-Out animal style fries.

I think some of it has to do with actually cooking it at home, and giving attention to the food, versus just assembling the food at a fast food chain. I do try to keep that in mind when doing the judging.

The only case where the AI has actually won against the chef is with Gordon Ramsay’s scrambled eggs, which was really surprising.

What do you think this means for recipe creation?

There’s been a lot of debate about this in my comments. Similar to the conversation about AI-generated art, there’s the notion that AI is taking chefs’ and food bloggers’ online recipes — which are their creative and intellectual property — and using them without due credit. There is a discussion to be had there.

In general, with the rise of AI and machine learning, a lot of people are scared that it’s taking over. But as someone who’s studied and built this technology, it’s difficult to reassure people that it’s more of a tool and less of a replacement.

In my opinion, things like ChatGPT are a great cooking tool. If I was a new chef or a home cook who wants to learn more, ChatGPT is a single source that I can go to ask for a recipe and subsequently ask for different cooking tips or techniques. It’s less effort than scouring the internet for different recipes. But in terms of recipe creation, it’s hard to replicate the history, emotion, and human touch that’s so important in food.

Do you think then that we should be worried about AI in the recipe space?

I’m not sure if I stand firmly on one side or the other. AI is kind of doing what humans do, but on a larger and faster scale. When humans watch content or look up recipes or even look at art, we consume that knowledge, and it impacts what we do. If I’m researching recipes, I note the directions and ingredients, and I make it my own. But it is inspired by other content that I’ve consumed before. Technically speaking, I don’t necessarily think AI is violating intellectual property, but, morally, I’m unsure.

Do you think that using AI in cooking is going to grow more popular? Have you seen other creators follow your lead?

I’ve seen a couple of similar videos pop up on my TikTok. I find it super interesting to see people trying different chefs, recipes, and techniques. It has been a pretty popular thing on social media right now, and I hope people actually give it a try.

I’m not sure if it’s just a fad of the times. Right now, ChatGPT and AI is a pretty popular topic, so I hope that it stays relevant and people find it a useful tool.

Have you noticed whether the ChatGPT recipes are getting better as time goes on?

I’ve noticed that all of the recipes actually work out pretty well, and sometimes they’re super tasty. I’ve never had one fail horribly. As the videos go on, I see that the directions get more sophisticated in terms of describing the actual steps of the process, which would be really helpful to people who are going to use ChatGPT as a cooking tool.

What do you want to see come out of the experiment? Is it a fun thing to do, or do you hope that it makes people think differently about how AI can be used in the kitchen?

A little bit of both. It was just a fun way to merge tech and cooking, which are my two passions.

The initial thought behind the experiment was whether AI could be a useful tool in the kitchen. I’d like to make people more open to the idea of trying out new technology, especially with cooking, since it’s an area where tradition is a big part of it, and things are usually done a very specific and certain way.

Is your plan to continue doing this indefinitely, and see how AI evolves with cooking? Or is there another goal?

I don’t have anything seriously planned out right now, but I would love to continue the series if people are enjoying it and getting something from it — and, somehow, maybe evolve it.

Ultimately, do you foresee AI replacing humans in the kitchen?

I don’t think that AI will be replacing humans in the kitchen. It’s just an interesting tool to try. And if it’s useful, that’s cool.

This interview has been edited and condensed for clarity.

Megan Ulu-Lani Boyanton reports on the business beat at the Denver Post, and previously covered agriculture and trade policy for Bloomberg Government. She also writes for Eater, Smithsonian Magazine, Delish and more.

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Tips for cooking rice 3 different ways

Tips for cooking rice 3 different ways

What is the best way to cook rice?

Knowing how to make rice is a valuable skill for not only a professional chef but also a home cook and those looking to slim down their budget by eating at home. From its low cost to wide availability in most places, rice has a plethora of benefits, making it a staple in homes and restaurant kitchens worldwide. 

While rice seems like a simple dish, one wrong step or measurement leads to a gummy texture or burnt pan. Fortunately, with several methods of cooking rice, you can find your preferred choice and eat perfect rice whenever you want. Check out these tips for cooking rice in three different ways.

In this article: Lekue Microwave Rice, Grain and Quinoa Cooker, Cuisinart Multiclad Pro Triple Ply Stainless Saucepan and Aroma Housewares Digital Cool-Touch Rice Cooker and Food Steamer.

Tips for cooking rice

Choose your method

There are numerous ways to cook rice, from the boiling method to the oven to the instant pot. However, the most popular methods are on the stovetop, microwave, or rice cooker. Each yields a slightly different texture and involves a unique process.

Consider the type of rice

Whether you’re new to cooking rice or have made it for years, you might be surprised to hear how many varieties of rice are available across the globe. There are over 100,000 types of rice, each necessary for a particular dish. For example, Arborio rice may look like the classic white rice you’re used to eating, but it’s actually best for risotto. Brown rice contains a heartier texture and usually requires more water than the average white rice recipe. But, if you’re looking to make white rice for your burrito bowl or to accompany the chicken at dinner, opt for medium or long-grain white rice.

Always rinse the rice

Regardless of the variety or method, it’s essential to rinse the rice until the water runs clear. Rice contains starch that, if left on, will result in a gummy mess. It’s most common to rinse the rice in a bowl or with a fine mesh strainer.

How to cook rice in the microwave

You don’t need fancy equipment to cook white rice in the microwave. Although if microwaving is your method of choice, you may want to consider investing in a microwaveable rice cooker. If you use a microwave, it’s best to follow the manufacturer’s instructions. 

Here are the instructions for cooking white rice with only a microwave-safe bowl. 

Directions:

  • Add 1 cup of rinsed rice to a bowl.
  • Add 2 cups of room-temperature water.
  • Microwave it uncovered for 15 to 25 minutes. The time will depend on the wattage of your microwave. For 1000 to 1200 watts, start with 15 minutes. For 700 to 900, start with 20 minutes.
  • The rice is done when the water is absorbed and the rice is tender. If there is still water, add another 1 to 2 minutes until done.

How to cook rice on the stove

Directions:

  • Add 1 cup of rinsed rice to a saucepan.
  • Add 2 cups of water. If you’re cooking a larger batch, use 2 parts water and 1 part rice.
  • Bring the water to a boil. 
  • Cover the pan and reduce the heat to low.
  • Cook at a light simmer for 15 minutes. Do not lift the lid and let the heat escape.
  • Turn off the heat, keep the pan covered and let the rice rest for 10 minutes.

How to cook rice with a rice cooker

Directions:

  • Add 1 cup of rinsed rice to a rice cooker.
  • Add 1 cup of water. If you’re cooking a larger batch, use 1 part water and 1 part rice.
  • Follow the instructions on your rice cooker. For simple models, it may only require turning the power switch on. However, advanced models may have options for white rice, brown rice or quick cook. 
  • Do not open the rice cooker until it’s finished.

Best products to cook rice

Best Lekue Microwave Rice, Grain and Quinoa Cooker

Lekue Microwave Rice, Grain and Quinoa Cooker

Cook rice and grains of all sizes in this tested microwave cooker in minutes. Plus, it’s carefully designed to ensure water doesn’t boil over and cause a mess in the microwave.

Sold by Amazon

Best Cuisinart Multiclad Pro Triple Ply Stainless Saucepan

Cuisinart Multiclad Pro Triple Ply Stainless Saucepan

This saucepan is designed for even heat distribution along the bottom and sidewalls to ensure rice is cooked properly every time. It also comes with a tightfitting lid and cool grip handles.

Sold by Amazon

Best Tiger 5.5-cup Micom Rice Cooker

Tiger 5.5-cup Micom Rice Cooker

Effortlessly cook an entire pot of rice for dinner with just the touch of a button, thanks to this rice cooker. As a bonus, it also features other settings to slow cooker or simultaneously steam while making rice.

Sold by Amazon

Best Aroma Housewares Digital Cool-Touch Rice Cooker and Food Steamer

Aroma Housewares Digital Cool-Touch Rice Cooker and Food Steamer

For user-friendly programming and multifunctional use, consider this all-in-one rice cooker and food steamer. The programmable timer is helpful if you want to set it in the morning and have it ready for dinner.

Sold by Amazon

Best Botan Musenmai 5-pound Calrose Rice

Botan Musenmai 5-pound Calrose Rice

This medium-grain rice is ideal for a plethora of dishes. Plus, the bag outlines foolproof instructions for this particular rice, whether you’re using the stove or a rice cooker.

Sold by Amazon

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The 35 BEST Chicken Leg Recipes

The 35 BEST Chicken Leg Recipes

If you’re wondering what to cook with chicken legs, we have you covered!

This collection of easy Chicken Leg Recipes includes plenty of quick weeknight dinners that are budget friendly and delicious.

You’ll find a huge variety of flavors from all around the world. And no matter your cooking method, from stovetop to oven, grill to air fryer, there’s a recipe here for you.

Cook your way through all of these great chicken legs recipes, we bet you’ll find some new favorites!

chicken leg recipes pin

Meet your new favorite Chicken Leg Recipe, Baked Honey Mustard Chicken!

This sweet, savory, and saucy dish will be a game changer as it is perfectly coated with a delicious marinade and then cooked to juicy perfection. It can be your favorite meal prep recipe also. Enjoy…

Get the Recipe

This Peruvian roasted chicken is a total flavor Bomb! Tender, juicy, beautifully crisped up chicken loaded with awesome bold, delicious flavors.

This isn’t your regular rotisserie chicken. Just imagine 10 times more flavorful. The accompanying green sauce is divine!

Get the Recipe

Chicken Jollof Rice is typically a celebration worthy of a West African dish that is full of vibrant and flavorful ingredients.

You will really love each and every bite of this hearty rice dish, which is cooked in an amazing tomato and spice-based sauce. It tastes incredibly yummy.

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Pollo Guisado means Chicken Stew in Spanish. It’s a tasty staple dish from Latin Caribbean Islands.

This blissful stew has fall-apart tender chicken and is outstandingly delicious. Serve with steamed rice to make yourself the most delicious meal ever.

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Tandoori Chicken is one of our most loved chicken leg recipes, and it’s super easy to make at home.

This recipe shows how to use simple staple Indian spices, along with yogurt to create a fabulous marinade, which makes your chicken so so flavorful.

You will definitely get addicted to these classic Indian flavors.

Get the Recipe @ onceuponachef

Have you tried Tavern Fried Chicken yet? If not, then you are missing out on major crunch and flavors.

This style of cooking makes the best of the best-fried chicken, which has perfectly crispy skin and delicious flavors. After making this at home, your not making fried chicken any other way.

Get the Recipe @ aspicyperspective

This Jamaican Jerk Chicken Legs recipe has great tropical flavors.

The spicy, punchy, and classic marinade will take these simple chicken legs to a completely new level of deliciousness. It’s one of our favorite chicken leg recipes.

Get the Recipe @ recipetineats

Baked Chicken Legs and Vegetables is an incredible weeknight dinner with minimal effort from your side.

The Ranch marinade makes the dish super special and delicious. Cook it to juicy and tender perfection, and make your family content and happy.

Get the Recipe @ theflavoursofkitchen

This Air Fryer Chicken Leg recipe is so delicious, and it’s loved by kids and adults alike. Air Fryer dishes are convenient, quick, and healthy to make.

The outside is crispy, and the inside tender. The savory and sweet seasoning makes these chicken legs finger-licking good.

Get the Recipe @ therecipecritic

You will get obsessed with this Cuban Mojo Chicken. These succulent chicken legs are marinated in the best combinations of ingredients, which deliver sweet, tangy, and sour flavors.

Pair this easy and delicious dish with fresh pineapple avocado salsa, and make a party-ready dish any time. It’s so good!

Get the Recipe @ easychickenrecipes

Try a famous national dish from the Philippines with the help of this fantastic recipe, Chicken Adobo.

It has a flavorful marinade, which has sweet, sour, and salty flavors. You make the dish saucy or make it dry. In either variation, it will be your family’s new favorite chicken leg dish.

Get the Recipe @ cookingwithcocktailrings

Looking for a simple family dinner recipe? Then look no further and make these Brown Sugar Garlic Baked Chicken Legs.

You don’t have to marinate chicken, and need only 5 minutes of prep work to turn this into a fab dish. You will get the most flavorful and fall-off-the-bone tender chicken in less than an hour.

Get the Recipe @ dinnerthendessert

Guys, treat yourself to these Korean BBQ Chicken Legs, they’re going to be your new go-to weeknight dinner dish.

This hassle-free recipe is chock full of mouth-watering flavors. You will relish this sticky, sweet, salty, and super yummy chicken.

Get the Recipe @ jocooks

Do you like a chicken with gravy recipes? Then we have found the best recipe for you, Southern Smothered Chicken!

This easy and delicious dish is made with perfectly seasoned chicken smothered in a super flavorful roux-based gravy. We bet you will come for a second or third serving.

Get the Recipe @ kitchenfunwithmy3sons

This One-Pot Moroccan Chicken Tagine recipe is an easy version of the classic recipe.

It’s a traditional dish that is tasty and full of nutrition, and it can easily make your weeknight dinner unforgettable. Try this recipe chicken tonight!

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Give your beloved chicken legs a Mediterranean makeover with these Lemon Garlic Baked Chicken Drumsticks.

This delicious marinade is the hero of this recipe. Once you perfect it you can make a drool-worthy dish anytime.

Serve these juicy and flavorful drumsticks with tzitzit sauce, salad, or roasted veggies.

Get the Recipe @ themediterraneandish

Craving some Greek flavors? Then make this excellent One Pan Chicken and Orzo, you will totally fall in love with this cozy weeknight family meal.

The bold flavors make this dish simply epic. Just follow the recipe’s tips and tricks to make it perfect every time.

Get the Recipe @ vikalinka

Make a popular restaurant-style chicken at home with this Piri Piri Chicken recipe. It’s a famous Portuguese dish made with a flavorful marinade and a spicy Piri Piri sauce.

If you love spicy, this will become one of your favorite chicken leg recipes.

Get the Recipe @ diethood

Roasted Greek Chicken Drumsticks are a real star on this list. The flavorful ingredients like oregano, lemon, olive oil, and lots of garlic make this chicken utterly delicious.

It makes a perfect dish for a get-togethers, and is a delicious way to feed a crowd. So simple and so delish!

Get the Recipe @ sweetcsdesigns

Yet another smashing weeknight dinner option for you is Rosemary Roasted Chicken with Bell Peppers and Potatoes.

This one-pan recipe is a breeze to make, and yields the most delicious and mouthwatering flavors using simple everyday ingredients. So good!

Get the Recipe @ thecomfortofcooking

Makes this Coq Au Vin, a classic French delight, and wow everyone with the cozy flavors.

This one-pot awesomeness takes time to make, but it delivers big time. It’s one of the coziest and tastiest meals you will ever make.

Get the Recipe @ jocooks

Now this Spanish Chicken recipe is of traditional Spanish flavors. The ingredients and flavor combinations are just too perfect with each other.

Serve this delightful chicken dish with saffron rice for an authentic Spanish weeknight meal.

Get the Recipe @ simplywhisked

Have you been waiting for Indian-style chicken curry? Then your wait is over, as we’ve found you the best Indian Chicken Curry, which is easy to make in an instant pot.

This North Indian style of cooking chicken is very simple and loaded with tons of amazing flavors and textures.

Serve with naan or rice to make an amazing meal for your family.

Get the Recipe @ simmertoslimmer

One more classic Italian recipe, Chicken Cacciatore is comfort food at its best.

It’s bursting with warm flavors simmered in a wonderful tomato based gravy along with other flavor enhancers. If you haven’t tried it, now is the time.

Get the Recipe @ jocooks

Are you a fan of buffalo chicken? Then this Slow Cooker Buffalo Chicken is a blissful delight for you.

Just imagine your beloved chicken leg is simmered in a homemade spicy buffalo sauce. Just put everything together and let the slow cooker do its delicious magic.

Get the Recipe @ diethood

These Maple Sriracha Chicken legs have the perfect combinations of sweet, sour, and spicy flavors, along with crispy skin that will definitely wow you.

You can grill, bake or pan-fry this mind-blowing chicken leg recipe, and relish it whenever you crave something super flavorful.

Get the Recipe @ myeagereats

Guys, Chicken Mandi is an authentic Yemeni recipe that you all must try for the amazing flavor and spice combination.

The special spiced mix called Hawaij makes this chicken ultra delicious, and the yellow rice with garnishing of fried onions, almonds, and raisins makes this dish out of this world delicious.

You have to try it!

Get the Recipe @ hungrypaprikas

Buttermilk Roast Chicken with Garlic will be your new favorite chicken leg recipe.

Simply marinate the chicken legs with buttermilk, olive oil, garlic, parsley, salt, and black pepper for 24 hours, and then roast it to juicy, tender perfection. This one is seriously a keeper recipe.

Get the Recipe @ juliasalbum

We can’t get enough of this rustic and super flavorful Braised Chicken!

This delightful recipe is made with simple ingredients, and the slow braising makes the chicken legs super tender. Serve with steamed rice and enjoy the heartiest meal any time.

Get the Recipe @ cravingtasty

Everyone loves barbecue, and these BBQ Grilled Chicken Leg Quarters need to be added to your personal favorites repertoire.

This easy pocket-friendly recipe needs only 4 ingredients, and will be a big hit at all of your summer get togethers. It’s one of the classic chicken leg recipes for good reason!

Get the Recipe @ jerseygirlcooks

Chicken Fricassee is French comfort food at its best. Chicken is slowly braised in an herb-infused gravy with carrots, celery, mushrooms, sweet pearl onions, and garlic.

Once you try it, you’ll come back to it again and again.

Get the Recipe @ carlsbadcravings

Take your taste buds straight to a tropical island with this amazing Slow Cooker Hawaiian BBQ Chicken Drumsticks recipe.

The outstanding combination flavor combination of soy sauce, BBQ sauce, and pineapple make this dish gorgeous.

Cook a huge batch, as it’s a freezer friendly too.

Get the Recipe @ spoonfulofflavor

Make an unbelievably delicious chicken dinner at home with this Creamy Black Pepper Chicken Drumsticks recipe!

This pure joy of goodness is made in one skillet, and the creamy cheesy sauce makes the chicken more succulent. So jazz up your weeknight meals with this cracking dish.

Get the Recipe @ servingdumplings

Indian Biryanis are famous worldwide, and this Hyderabadi Chicken Dum Biryani recipe is world-class delicious.

The rich flavors, aromatic spices, marinated chicken, and flavorful rice make this chicken biryani very tasty.

Don’t get intimated by this recipe, just follow the steps and make your family a fantastic meal.

Get the Recipe @ carameltintedlife

Let’s end our list of Chicken Legs Recipes with this amazing Za’atar Chicken Sheet Pan Dinner!

This effortless sheet pan dish is full of fresh, bright, and herby flavors, and can get ready in just 40 minutes. Just assemble everything and wait for the oven to do its magic.

Get the Recipe @ themodernproper

So there you go, thirty five great chicken leg recipes. The only question now is, which to try first?

Pin or bookmark this collection of great dishes so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes!

Check out these other great recipe collections!
Chicken Breast Recipes
Chicken Thigh Recipes
Chicken Wing Recipes
Ground Chicken Recipes
Asian Chicken Recipes
Indian Chicken Recipes
Mexican Chicken Recipes
Italian Chicken Recipes
Spicy Chicken Recipes

Ingredients

  • 5-6 chicken drumsticks
  • 2 Tbsp honey
  • 1 Tbsp grainy mustard
  • 1 Tbsp olive oil
  • 1/4 cup soy sauce
  • 1/2 cup chicken broth
  • 4-5 cloves garlic, chopped
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper powder

Instructions

  1. Mix all ingredients except chicken and broth.
  2. Pour mixture over chicken and marinate in fridge 1 hour to overnight (optional).
  3. Preheat oven to 350°F.
  4. Add chicken, along with chicken broth, to the baking dish and bake 1 hour to 1 hour 15 minutes (until internal temperature reaches 165°F). Broil the last few minutes to get a golden brown color.

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