General Tso’s Chicken

 

See: https://natashaskitchen.com/general-tsos-chicken/

Ingredients 

Chicken thighs or breast

Corn starch 

2 tbsp minced ginger, from a 2-inch piece of ginger

3 cloves garlic, or 1 Tbsp grated or finely minced

1/2 tsp red pepper flakes, or added to taste

1 tsp sesame seeds, optional for garnish

How to Make General Tso’s Sauce:

The sauce for General Tso’s chicken is so simple to make with pantry staple ingredients: rice vinegar, soy sauce, hoisin sauce, water, sugar, and some corn starch to thicken the sauce. 

Simply add the ingredients to a bowl and stir to combine.

Grillrecipes Hearty Bone Marrow Soup

Hearty Bone Marrow Soup: A Traditional Comfort Food Recipe 

By

Grillrecipes

January 26, 2026

The beauty of this marrow bone soup lies in its simple, yet powerful, ingredients. Quality is key. Opt for grass-fed beef bones, if possible, as they offer a superior nutritional profile and a richer, deeper flavor that defines the final dish.

• Beef Marrow Bones: 3-4 lbs, cut into 3-inch pieces. Ask your butcher for center-cut femur bones, as they are packed with the most marrow. ( Call butcher a week ahead of time, for best results. )
• Aromatics: 2 large yellow onions (unpeeled, halved), 2 large carrots (roughly chopped), 3 celery stalks (roughly chopped), 1 whole head of garlic (halved crosswise).
• Acid: 2 tablespoons of apple cider vinegar. This is crucial for helping to extract minerals from the bones.
• Herbs & Spices: 1 bay leaf, 5-6 whole black peppercorns, a small bunch of fresh parsley stems (save the leaves for garnish).
• Liquid: 12-16 cups of cold, filtered water. Enough to cover the bones and vegetables completely. You can supplement with a high-quality Beef stock for an even richer base.
• For Finishing: Sea salt and freshly ground black pepper to taste, and fresh parsley (chopped, for garnish).

Substitution Tip: Don’t have apple cider vinegar? A splash of white wine or lemon juice works too. For herbs, feel free to add a sprig of thyme or rosemary during the last hour of simmering for a different aromatic profile.

Timing

Patience is a virtue with this recipe, but the hands-on time is surprisingly minimal. The long, slow simmer is where the magic happens, breaking down connective tissues and releasing collagen and nutrients.

• Prep Time: 20 minutes
• Cook Time: 3-4 hours
• Total Time: 3.5 – 4.5 hours

While the total time seems long, the active preparation is just 20 minutes. This makes it a perfect weekend cooking project. Compared to a standard 60-minute chicken soup, this recipe invests more time to yield a broth that is exponentially richer in both flavor and nutritional density.

Follow these steps carefully to build layers of flavor. Each stage is designed to maximize the depth and richness of your final soup. Don’t rush the process; good soup takes time.

Step 1: Roast the Bones and Vegetables

Preheat your oven to 400°F. Spread the marrow bones, halved onions, carrots, and celery on a large baking sheet. Roast for 30-40 minutes, or until the bones are deeply browned and the vegetables are caramelized. This step is non-negotiable for a deep, savory flavor. It’s the foundation of a great Marrow Bone Soup.

Step 2: Deglaze the Pan

Once roasted, transfer the bones and vegetables to a large stockpot. You’ll notice browned bits (fond) stuck to the baking sheet. Place the sheet over your stovetop on low heat and pour about a cup of water onto it. Scrape up all those flavorful bits with a wooden spoon and pour this liquid directly into your stockpot. This is pure flavor you don’t want to waste!

Step 3: The Long Simmer

Add the halved garlic head, bay leaf, peppercorns, parsley stems, and apple cider vinegar to the pot. Pour in enough cold water to cover everything by at least two inches. Bring the pot to a gentle boil, then immediately reduce the heat to low. You want a bare simmer, with only a few bubbles breaking the surface.

 Skim off any foam or scum that rises to the top during the first 30 minutes.

1. Cover the pot partially, leaving a small gap for steam to escape.
2. Let it simmer gently for at least 3 hours, and up to 4 for maximum flavor extraction.
3. Check the water level occasionally, adding more hot water if needed to keep the bones submerged.

Step 4: Strain for a Silky Broth

After simmering, strain the soup

Step 5: Harvest the Liquid Gold

The marrow inside the roasted bones is now soft, rich, and ready. Use a small, narrow spoon or the handle of a teaspoon to gently scoop the marrow out of the bones. You can either whisk this precious marrow directly into the strained broth to add a creamy richness, or you can save it to spread on toast points for a decadent appetizer.

Step 6: Final Seasoning and Assembly

Return your beautifully strained and enriched broth to the stove over medium heat. Season to taste.

The soup is now ready to be served as is, or you can add cooked noodles, rice, or shredded meat to make it a more substantial meal.

Mexican Street Corn (elote)

 

Authentic Mexican street corn (elote) is grilled or boiled corn on the cob coated in a creamy, tangy, salty, spicy mix of mayonnaise or Mexican crema (or both), crumbled Cotija cheese (or queso fresco), chili powder, lime, and often garlic and cilantro. 

Street versions vary by region and vendor—some lean more on mayo, others on crema; some grill for char, others boil the corn (sometimes with herbs like epazote). Cotija is the classic salty, crumbly cheese; feta is a common substitute, if you can’t find Cotija. Ancho, guajillo, or regular chili powder (or Tajín) provides the heat and color. ( I prefer guajillo )

Classic Grilled Version (Serious Eats / Kenji López-Alt style)

Ingredients (for 4 ears):

•  4 ears corn, shucked (leave a bit of stalk as a handle if possible)

•  ½ cup finely crumbled Cotija (or feta), plus more for serving

•  ¼ cup mayonnaise

•  ¼ cup sour cream or Mexican crema

•  ¼ cup finely chopped cilantro (leaves and tender stems)

•  ½ tsp ancho or guajillo chile powder, plus more for serving

•  1 medium garlic clove, finely minced

•  1 lime, cut into wedges

Method:

Mix the cheese, mayo, crema/sour cream, cilantro, chile powder, and garlic into a sauce. Grill the corn over high heat, turning often, until cooked through and charred in spots (about 8 minutes). Immediately roll or spoon the sauce all over the hot corn. Sprinkle with extra cheese and chile powder. Serve with lime wedges. 

No-BBQ Home Methods

You can get excellent results indoors. Here are the most practical approaches:

1. Stovetop / Cast-Iron Skillet (closest to grilled char)

Husk the corn and snap off long ends if needed so the cobs fit in a large cast-iron skillet. Heat the dry skillet over medium-high until very hot (about 4 minutes). Add the corn in a single layer and cook, turning every 3–4 minutes with tongs, until charred in many spots but not fully blackened (15–20 minutes total).

Meanwhile, whisk together roughly equal parts mayo and crema/sour cream (about ½ cup each for 4 ears), half the Cotija, ancho chile powder, salt, chopped cilantro, grated garlic, and lime zest + juice. Roll the hot corn in the mixture, then top with more Cotija, chile powder, and cilantro. Serve with lime wedges. 

2. Boiling (traditional street-style in many places)

Boil the corn in salted water (some add bay leaves, thyme, or epazote if available) for about 10–30 minutes until tender. Drain, immediately squeeze lime juice and sprinkle salt over the hot corn, then slather with mayo (or a mayo-crema mix), roll in crumbled Cotija or queso fresco, and dust with chili powder. 

3. Oven / Broiler

Brush husked corn lightly with oil. Broil on a foil-lined sheet (or bake at high heat), turning periodically, until tender and browned in spots. Coat the same way as above. A toaster oven broiler also works well for small batches.