Jason here from Dads That Cook. One pineapple, no added sugar, and a little patience. Finally, a snack recipe with fewer ingredients than my coffee order.

INGREDIENT

• 1 ripe pineapple, heavy for its size, yellow at the bottom, and sweet-smelling

EQUIPMENT

Cutting board, sharp knife, baking sheet, oven-safe wire rack that fits inside it, and an oven thermometer.

DIRECTIONS

1. Wash the pineapple, then cut off the crown and base. Stand it upright, remove the skin and brown eyes, and slice crosswise into even ¼-inch disks. Leave the core intact for a chewy center.

2. Set the rack inside the baking sheet. Arrange the slices in one layer with gaps for airflow.

3. Dry at 140°F (60°C). Use an oven that can maintain this temperature and follow its manufacturer’s instructions for dehydrating and ventilation. Don’t improvise a door prop with an oven mitt or wooden utensil. If your oven isn’t suitable, use a food dehydrator following its instructions.

4. The recipe’s estimated oven drying time is 8–14 hours, often around 10. Check at 3–4 hours and gently loosen any sticking slices. Flipping once halfway through can help them dry evenly. Actual time varies; check dryness rather than relying on the clock.

5. Remove a slice and cool it completely before testing—start checking after about 5 minutes. It should be leathery and pliable, without damp spots or moisture beads when bent. If still damp or sticky, dry longer and retest after cooling.

6. Cool all slices completely. Loosely pack into clean, clear jars, seal, and condition for 7–10 days, shaking daily and checking for condensation. If moisture appears, redry and repeat conditioning. Discard any moldy fruit.

7. Store adequately dried, conditioned fruit in airtight containers somewhere cool, dry, and dark. Check regularly for moisture or spoilage. Storage life depends on drying and temperature; the source’s 6–12 months is not a guarantee for every pantry.

Jason here from Dads That Cook. I’ve spent years trying to get applause. Turns out I should’ve just made the chicken skin crispier.

Crispy Chicken Thighs

INGREDIENTS

6 chicken thighs, with skin (bone-in or boneless)

6 thyme sprigs

2 tbsp vegetable oil

1 pinch salt

1 pinch pepper

DIRECTIONS

1. Preheat the oven to 400°F with a rack in the middle to upper third.

2. Pat the chicken dry with clean paper towels; do not rinse raw chicken. Season both sides with the salt and pepper.

3. Heat an oven-safe skillet over medium heat and add the oil.

4. Place the chicken skin-side down in the skillet and cook until the skin is crispy.

5. Carefully flip the thighs skin-side up. Loosely arrange the thyme sprigs over the chicken.

6. Transfer the skillet to the oven and roast for 20 minutes. Check that the thickest part reaches at least 165°F, away from bone; continue cooking if needed.

7. Serve 1–2 thighs with your favorite sides.

Optional: If you like carrots, add them before the skillet goes into the oven. Add a splash of chicken stock to keep the chicken moist while baking.

Jason from Dads That Cook here. My first wrap fell apart, and I forgot to spray the steamer liner. Strong start. Turns out half a wrapper and less filling work a lot better than confidence alone.

Serves 4 • Prep: 20 minutes • Steam: about 10–15 minutes, depending on size and steamer.

INGREDIENTS

• 1 lb raw shrimp, peeled, deveined and finely chopped

• 2 tbsp cornstarch

• ¼ cup hoisin sauce

• ¼ cup soy sauce, plus more for serving

• 2 tbsp sesame oil

• 2 tbsp chopped ginger

• 3 cloves garlic, finely chopped

• 5 scallions, finely sliced, plus more for garnish

• Large rice-paper wrappers, enough for the filling; cut each in half after softening

• Water for softening the wrappers

• Perforated parchment circles or a suitable steamer liner

• Cooking oil spray for the liner

DIRECTIONS

1. Prep the garlic, scallions and shrimp as listed. Mix the shrimp with the cornstarch, hoisin, soy sauce, sesame oil, ginger, garlic and scallions until evenly combined.

2. Set a steamer over simmering water. Add perforated parchment or a suitable liner and lightly spray with oil, leaving openings for steam to circulate.

3. Soften a rice-paper wrapper in water according to its package directions. Let it become pliable and slightly tacky on your work surface, then carefully cut it in half.

4. Put a small, compact amount of filling on one half. Fold the sides inward, then tuck and roll like a little burrito. Repeat with the remaining filling and wrappers. Resist the dad instinct to see how much more you can fit in there.

5. Place seam-side down on the oiled liner with space between pockets. Cover and steam about 10–15 minutes, until the shrimp filling is fully cooked, firm and opaque throughout. Size and steamer affect the time; check the filling, not just the clock.

6. Carefully loosen from the liner and lift onto a plate with tongs. Spoon over a little soy sauce, garnish with sliced scallions and serve warm.

What’s your best kitchen experiment that started with “well, that didn’t work”?

Fillet in mushroom sauce, a simple and very nice dish that you will surely repeat if you try it. The procedure and recipe is in the video in the comment Have a good time :)

Fried onion rings are often considered a true delicacy. But what if they were oven-roasted and stuffed with a savoury meat filling? That was the idea I had, and when combined with teriyaki sauce and a few simple pantry staples, it turned into a fantastic meal.

They're also great served with a bowl of rice and some kimchi.

An interpretation of Wonderwall by Oasis. The tomato is on the plate three times: a seared slice, small ones roasted whole, and a sauce reduced over six hours with no seasoning at all, not even salt.

A plum cake that really impressed us—quick, simple, inexpensive, and delicious. You can find the method and recipe in the video in the comments. Bon appétit! :)

Perilla leaves are popular in Korea and are often enjoyed as banchan (side dishes), but they can also be turned into a delicious main dish.

Simply fill each leaf with a seasoned meat mixture, coat it in Korean frying mix and beaten egg, then pan-fry until beautifully golden.

The result is crispy on the outside, flavourful on the inside, and surprisingly easy to make!

Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.

I love pork buns, so when I spotted some pork mince and kimchi in the fridge, I decided to give them a Korean-inspired twist.

They took a little time to make, but the result was absolutely worth it. The bun was beautifully crispy on the outside, with a juicy, flavour-packed kimchi and pork filling inside.

If you’ve got a little extra time for baking, definitely give this recipe a try!

These Chinese Scallion Pancakes are perfectly golden, crispy, and flaky on the outside, while the inside stays soft, moist, and pleasantly chewy. I first shared a scallion pancake recipe 9 years ago and I loved it so much that I have been making it again and again. Over the years, I have improved little bit here and there and so this is an upgraded recipe and it is truly next-level.

This upgraded version has 2 special techniques. First, we lightly caramelize the scallion whites in oil before making the flour-oil paste (Yousu 油酥), which gives the pancakes double the fragrance. Second, I will show you a special 9-grid folding method that creates those beautiful, delicate layers. Honestly, this has to be the best scallion pancake recipe ever.

This recipe is a bit time consuming but these pancakes are freezer friendly, so you can make a big batch and freeze them for up to 6 months and pan-fry them without defrosting whenever you want. I doubt that they will last, though.

I love eating sweet potatoes with kimchi, and I always knew they were a dream combination. That’s how I came up with this recipe and It turned out incredibly delicious!

Part 1: Creamy Tuscan Salmon & Herbed Rice

Ingredients:

• 2–3 skinless salmon fillets (scored lightly)
• Olive oil, salt, and freshly cracked black pepper
• 1 medium white onion, finely diced
• 1 cup cherry tomatoes, halved
• 3–4 cloves garlic, sliced + 1 inch ginger, grated
• 2 cups fresh baby spinach
• 1 cup heavy cream
• 2–3 lemon slices + pinch of chili flakes / paprika
• ½ cup fresh Parmesan cheese, finely grated
• Fresh parsley, finely chopped
• Steamed white rice tossed with fresh herbs (parsley/dill)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, sear both sides until golden (about 3–4 minutes per side), then remove and set aside.
2. In the same skillet, sauté the diced onion, garlic, and grated ginger until fragrant. Add cherry tomatoes and cook until blistered, then toss in the baby spinach until wilted.
3. Pour in heavy cream, add lemon slices, and season with chili flakes/paprika. Stir in grated Parmesan until smooth and lightly thickened.
4. Return salmon fillets to the skillet, spoon the cream sauce over them, and garnish with fresh parsley. Serve hot over a bed of herbed white rice.

Part 2: Loaded Toasted Beef Burrito & Fresh Guacamole

Ingredients:

• 1 lb ground beef
• 1 small red onion + 1 ripe tomato, diced
• 1 can red kidney beans, rinsed and drained
• Ground cumin, chili powder, and salt
• Spiced Rice: Long-grain rice cooked with sautéed garlic, red chili, and tomato seasoning.
• Guacamole: 1 ripe avocado mashed with minced red onion, chili, minced garlic, salt, and lime juice.
• Large flour tortillas
• Sweet corn, pickled jalapeño slices, and shredded cheese (mozzarella or cheddar)
• Tortilla chips & hot sauce for serving

Instructions:

1. Sauté diced red onion and tomato in olive oil until soft. Add ground beef, break it apart, and season with cumin, chili powder, and salt. Fold in the kidney beans and simmer until the liquid reduces.
2. Lay out a large flour tortilla. Layer spiced rice, beef & bean filling, guacamole, jalapeños, sweet corn, and shredded cheese.
3. Fold in the sides and roll tightly into a burrito.
4. Toast seam-side down in a dry pan over medium heat, flipping until golden-brown and crisp on all sides. Slice in half and serve with tortilla chips and hot sauce.

Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.

:)

Simply put, this is unbelievably delicious! I enjoyed every single bite and highly recommend giving this recipe a try. You won’t be disappointed!

Ingredients

Chicken Mixture:
• 500 g (1.1 lb) boneless chicken breast
• 1 egg

crispy chicken nuggets
• 1 tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp white pepper
• ½ tbsp cornstarch
• 1-2 tosp ice water

Dry Coating:
• ½ cup (60 g) all-purpose flour
• ¼ cup (30 g) cornstarch

Wet Batter:
• ½ cup (60 g) all-purpose flour
• ½ cup (60 g) cornstarch
• ½ tsp baking powder
• 1 tsp salt
• ½ tsp paprika powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup (180-200 ml) ice water

Instructions:

1. Blend the chicken in a food processor or chopper until smooth. Add ice water to keep it cold.
2. Mix in the egg, salt, white pepper, garlic powder, onion powder, and cornstarch.
3. Divide into 18-20 g pieces and shape into nuggets (boot, ball, bell, or bone).
4. Freeze on a tray for 30-60 minutes until firm.
5. Coat each nugget in dry coating, then dip in wet batter.
6. Heat oil to 170-175°C (340-350°F). Fry twice: first until just cooked, then fry again until golden and crispy.

Update: I spent some time going through the free cooking courses on Udemy and figured I'd share the ones that stood out. The list is in the comments if anyone wants to browse through them. Hopefully it saves someone else a bit of time.