Chefs Share The Greatest Recipe They've Ever Come Across--And We're Salivating

Let's get to the real meat and potatoes here, shall we?

Okay first things first. I'm going to start this off by reassuring you that there will be actual recipes in this article. I'm not a terrible person. You're welcome.

Now that we've gotten that out of the way, let's get to the real meat and potatoes here, shall we? Yeah. Peep that food pun. We all love recipe articles, but let's be honest - how do you know if you can trust the person's palette? How do you know you're not taking recipe advice from whoever came up with that peas and mayo pizza abomination? Ask chefs. Chefs entire job is to know food, right? One redditor asked:

Chefs of Reddit, what's the greatest recipe you've ever come across?

These were some that sounded tastiest (and easiest - we know our audience is a busy bunch) to us. Have fun fam!

Beer And Carbs

Beer bread. It is one of the easiest things to make and who doesn't like fresh bread. Take a can of beer, 3 cups of flour, 3 teaspoons of baking powder, 1 teaspoon of salt and mix it together. Put it in a bread pan and throw it in the oven at 375 for an hour. That's it.

- tommynaganuma

Chocolate Potato Cake


I'm not a chef, but my mom bakes...she's far from a "professional", but she's known for her baking.

She makes something called a chocolate potato cake.

I know it sounds weird, but it has a cup of cooked, mashed (sans milk & butter in them) potatoes in it. The end result is AMAZING! Super-rich, moist chocolate cake. People will fight over the last piece of it.

Anyway, she made the cake for a friend's party...and at that party was a culinary chef who absolutely loved the cake...and wanted the recipe.

Mom gave it to him on one condition; he didn't share it.

Fast forward; the recipe is published in a culinary magazine, under the name of the guy that wanted the recipe.


But based on that, I'd have to consider it to be a great recipe if a trained chef stole it.


You've been asking for it, so here it is! The actual recipe that was "stolen". Please note, I have never claimed that she "invented" this recipe. This is merely the recipe that she has used over the years. There's ONE condition though, if you do make it, please let me know how it turned out for you and I'll pass it along to my mom. My mom would be happy knowing that the recipe worked for people.


  • 1 cup hot mashed potatoes, not seasoned
  • 1 cup lukewarm water
  • 2/3 cup soft margarine
  • 2 cups white sugar
  • 1 teaspoon vanilla
  • 4 eggs
  • 2 cups flour
  • 3/4 cup cocoa
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips

Preheat oven to 350°F . Prepare cake pan (tube pan) by lightly greasing & then dusting with flour. Whisk water into well mashed potatoes until a smooth mixture is formed. Cool to lukewarm.

Beat margarine & sugar with electric mixer until combined. Add vanilla & beat 2 minutes at medium speed. Add 2 eggs and beat until blended. Add remaining 2 eggs. Beat at medium speed until blended. Sift together dry ingredients & stir to combine. At low speed, add 1/3 of the sifted dry ingredients, alternately with half the potato mixture, until all is blended.

Fold in chocolate chips. Turn batter into prepared pan. Bake in over for about 55 minutes. Cool on rack. Top with confectioners' sugar.


- CrazyIslander

Mexican Coke Is Key

There was a carnitas recipe on Reddit not long ago... tried it, even went to a special grocery store for Mexican coke since the recipe is different than typical american Coke... it was heavenly. And so inexpensive. And freezes so well. Three criteria for a great bulk recipe that makes your life easier, your wallet richer, and your soul happier.

Edit to add recipe from original post. If you want to find it, its on r/slowcooker

Inspired by /u/Lalalaraee !

4 pounds (or 2 kg) pork butt (or shoulder)

3-4 teaspoons salt

1 teaspoon pepper

1 tablespoon dried oregano (or Mexican oregano)

1 tablespoon ground cumin

1 large brown or white onion, cut into wedges

8 cloves garlic, smashed

2 limes, juiced

2 large oranges, juiced (or 3/4 cup natural orange juice)

3/4 cup Original coke (Mexican coke is ideal)

2 bay leaves

Combine everything and cook on low for 8-10 hours. Don't discard liquid!

Place on baking sheet, cover with 1 cup of liquid and broil. Watch closely!

The recipe recommended broiling for 15 minutes but I only broiled for 5, any longer and ours would have burned. Enjoy guys!

- 8365815

Cereal in Cookies? 

Chicago Crunch Chocolate Chip Cookies. My mom originally saw the recipe in Woman's Day or Family Circle years ago but this is the same one from Recipeland. She'd make these every holiday gathering and when my younger brother and I had curriculum day early release. Some people think it's weird to put corn flakes inside of your cookies, but it's actually pretty common in some places. I've just never seen it done quite like this before.

- tiny_panther

"Impossible To Overdo" 

Peposo (a black pepper based stew) is pretty great for home cooks. It looks classy as sh!t, it's easy, doesn't take much work, and absolutely "holy hell how can something be this good" delicious if you don't cook often.

The only downside is that they don't get to see you make it since the "impressive" part of the cooking happens about 3.5 hours before the finishing.

All you need is short rib (bone in you savages), a bottle of Chianti, and a ludicrous quantity of pepper. Of course, salt, tomato paste, a couple herbs, and some rice is definitely a plus.

Smash/crush some garlic, mix with tomato paste and liberally smear onto the short rib.

Buy whole black pepper corns. Crush some using a cutting board and skillet, maybe 2 tablespoons for 3 pounds? I've never measured, and usually add ground pepper too.

Put the beef in a pot/saute pan, add pepper on top. Poke in some herbs/ bag leaves/whatever if you have it. Pour in most of a bottle of Chianti. The cheap but not completely shit kind with work. Set it on high heat, turn down as low as you can right before boil. Add lid. Leave for 2 hours. Optionally flip beef prices and if possible, slide the bone out. If you take the bones out, leave them in the pot. Cook for another hour-hour and a half. It's basically impossible to overdo this stuff, so just don't stop until it's basically falling apart when you touch it. Remove the herbs, beef, and bones. Give the bones to the dog. Enjoy his eternal love. Uncover and turn the heat back as high as it will go. Reduce until it's nice and thick or it's half the volume it was. Salt to taste (taste your food numbnuts). Put rice/polenta on a plate in a pretty shape. Stack some meat chunks on top. Pour over your sauce (you might need to whisk it to combat separation).

Make sure to make sexy eyes when they take a bite, they will have a spontaneous orgasm.

Honorable mention for learning to make your own marinade so that all your meat tastes better.

- TheFirstUranium

Is Grilled Guac Extra? 

I make a grilled guacamole. Pretty standard guacamole recipe but everything gets charred on the grill and then cut and mashed. Creates the most delicious smoky flavor and takes guac to the next level! Something I thought couldn't be done.

- CyberSquidRadio

The Best Mashed Potato

Mashed potato recipe I found online that blew away the competition this thanksgiving

Boil 5 lbs of quartered, unpeeled Yukon gold or Idaho gold taters in 4 cups of whole milk, 4 cups of heavy cream, 9 sprigs of thyme, 8 cloves of garlic, 3 bay leaves. Once they are mashable, strain potatoes, remove herbs, mash, then fold the strained milk concoction back in slowly. Fold in 2-4 tablespoons of butter, roughly 2 tablespoons of olive oil, salt, pepper, and 3 tablespoons of grainy mustard.

I made turkey too so I took the bacon I used to keep the turkey moist and minced it and threw that in the mashed taters as well. Finally, to make it healthy, I threw in a handful of chopped parsley. Gold it up nicely. Watch as your taters are annihilated at thanksgiving and the sad, russet potato, dry as f*ck mash remains untouched!

- caessa_

EZ Mode Fish

I did the chef thing for a while but didn't like the end-game. Switched focus to bodybuilding but still have some ezmode recipes that even redditors can't screw up.

Fish. Tilapia / Salmon / Whatev

  • Let sit till room temp. Put it on a sheet of foil.
  • Drizzle with olive oil.
  • Add lemon pepper and creole or season-all.
  • Pinch of parsely. Can be fresh, doesn't matter.

Fold it up in foil, like a pouch, so no fluid will escape. Bake it at 425F (Make sure oven is preheated.) for 10-12 minutes depending on how big it is. 10 will be safe to eat for any size and 12 won't overcook the smallest pieces so set your timer for 10 minutes and if it sits in the oven an extra 2 don't stress.

Unwrap it and you're good to go. Restaurants will charge a good $15-30 for this and you can make this for under $5.

- SwoleBenji

The Many Chapters Of Chicken Wings

Righto, you want some hot wings? Heres my EC Wings recipe, not for the faint of heart y'all. The EC - Existential Crisis - wing recipe is all about level of burn and interaction of different SHU levels in chilli tastes. Let's get her rollin ey, cos this one will take at least a day to throw together.

Wings, part 1

Get yerself 4 wings - This recipe is for 4 of em so multiply ingredients if needs be - and chuck em in a sealable freezer bag SKIN ON. This ain't about dietary concerns. Add about

  • 80mls of Soy Sauce (Sweet Soy if you're skipping the sauce step further down)
  • 30mls of Red Wine Vinegar
  • 60mls Lime Juice, fresh squeezed. None of that bottled shit.
  • 2 cloves of Garlic (finely diced, or a heaped tablespoon of Garlic Paste)
  • a heaped Teaspoon of Carolina Reaper Paste. For the Reaper paste I recommend Chilli Factory's one, although this can be substituted for whatever you want heat wise - Sometimes I'll use a smokey Chipotle instead if I'm cooking for others who ain't on my chilli level. Regardless: for this recipe, the hottest chilli yer using is for the Marinade.

Mix all that up in a Blender or in a bowl with a fork if you're old fashioned like that, pour it into the bag with the chook and seal it. Give her a good shake for coverage and chuck it in the fridge overnight - absolute minimum of 12 hours to marinate.

The sauce:

Another overnighter, borrowed this recipe from online and tweaked it a bit. Not a necessary addition, but you'll be robbing yourself if you don't do it as well.

  • 12 finely diced Birds Eye Chillies (Peri Peri)
  • One clove of Garlic
  • 40ml White Vinegar
  • 1/2 teaspoon of salt

Combine and let her sit in room temperature for 12 hours or overnight, longer the better IMO. Now, before cooking the chicken - as the sauce has gotta cool - drop the sauce mix into a small saucepan on medium heat. Add a teaspoon of Caster Sugar and stir through, bringing it to the boil. Then crank yer heat down and let it simmer till the chillies are soft. Pour out and let that cool, I usually chuck mine in e freezer for 30 mins then fridge it. Once cooled, blender time til nice and smooth.

Guess what you just made? SRIRACHA. Noice. Well, Sriracha is with Jalapeños but whatevs, I'm manly and jalapeños are nothing to me. Plus, Jalapeños are in the Part 2 of the chicken.

Anywho, whilst the sauce is chilling in the fridge, pour 100ml of Orange (or Mango, mango works great too) Juice and a shot of Grand Marnier into a small saucepan. Reduce at high heat, whilst sprinkling more caster sugar in slowly, continuously stirring when it comes back to the boil. Once the consistency is thick like cream, take it off the heat, combine it with the homemade Sriracha, and chuck it back in the fridge. You're left with a fruity dipping sauce that will punch you in the face if you look at it wrong.

Chicken, part 2

Almost there. This step is entirely optional as well, but in for a penny eh?

Finely dice about 6 decent sized Habaneros and [follow this guide here] ( PROTIP: open all your windows and maybe even chuck on a face mask as the fumes get stuck in the back of your throat pretty damn well.

Chicken part 3, the final chapter

Get yerself a bowl with a few whipped up eggs in it, and two shallow bowls. To one of em, add...

  • Half a cup of Breadcrumbs
  • Tablespoon of Salt (I use Himalayan Pink Salt because I'm classy as fuck like that)
  • Tablespoon of Cracked Black Pepper (Sichuan Peppercorns if you got em, distinct flavour base change for the better)
  • Sprinkle of Cayenne pepper
  • Dried Chillies from earlier. If you didn't do that shrug your loss IMO, cos it makes the recipe.

To the other bowl, chuck a cup of flour in it. Grab your wings one at a time but keep the rest of the Marinade. Give the wings a shake to get rid of excess Marinade, even pat em down with a paper towel. Why, you ask? All that acid from the vinegar and juice earlier has already penetrated the meat like a Seviche and brought the Reaper paste and garlic flavour with it so it's only needed just prior to cooking now. Give it a dredging in the flour, and carefully dip through the egg wash. Next, hold over the bowl with the chilli breading bits, grab a handful of the mixture and sprinkle it on til you can't see the meat anymore. DO NOT dredge it in the Breading Mix, trust me. Place the wing on a lightly oiled pan, and when fully loaded back in the fridge uncovered for an hour. This should set the breaded bits.

Finally, preheat your oven to 180 degrees Celsius and slide those bad boys in there for 15 minutes give or take. Baste over the top with the extra Marinade every 5 minutes, and turn over.

After that long and complicated process, you'll have the Best Goddamn Hot-Wings you'll ever eat, or my name ain't Fatbeard. Which it obviously ain't, but y'know what I mean.

Who's hungry?

- Oi-FatBeard

Blue Cheese And Cinnamon?


My dad is a chef and he always makes unusual and delicious stuff. Homemade spicy cocktail sauce with grated jicama in it. Marinade jalapeno slices in soy sauce, it's great.

The best is something that only other chefs are ever excited to try, but it's so amazing. Stick with me on this. . . Blue cheese cinnamon rolls.

Start with a good yeast dough, fill with a cinnamon mix that is heavy on the cinnamon and a bit a nutmeg and all spice, and light on the brown sugar. No white sugar at all.

One risen and baked sprinkle with blue cheese crumbles while still warm. Once slightly melty drizzle with a white glaze.

Do not use cream cheese frosting. Do not frost. Light on the sugar glaze, do not treat it like you think you're Johnson's corner.

I promise it's amazing.

- sicklemoon28

H/T: Reddit

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Ignorance really is biased.

We always think we know what is right and what is wrong, what's the truth and what's a lie. The reality is that most of what we know is just an opinion or a partial truth that we've filled in with our own rational (or irrational) explanation. These opinions that we pass off as 'facts' are far from it and it takes a lot of courage to look at yourself and admit you were wrong or misinformed about something. Everyone likes to pretend they're on a different level, but the truth is you're not so different from the people you disagree with. Meditate on that.

Here are a some people admitting strong opinions they no longer have, and what it took to change those views. Redditor u/segafarm asks:

What is the strongest opinion you once held but no longer hold, and what make you change your mind?

Jade-Colored Glasses

I used to think that being cynical/negative was realistic and somehow smarter than being positive. I've since realized that a "be prepared for the worst but expect the best" is far better. We can't control the outcome of anything in life. Being negative makes you miserable rather than protected from bad things happening.


Cant' Have A Conversation With A Parrot

I used to be a conspiracy theorist. Believed that 9/11 was committed by the US government and that we never landed on the moon.

Once I started looking outside of the echo chamber I was in and started looking at alternate explanations, theories and listening to different viewpoints I soon realized how ridiculous those notions were.


A Big, Mysterious Universe

I used to be a strict, hardline atheist. I was the kind of bastard that would bring the subject up for no reason, just to argue. I don't know what the hell my problem was. Now I feel like, the universe is big, I don't know what all might be out there, I don't really care. I live as if there is no afterlife, because that makes sense to me. But if you don't, and you believe in one, that's perfectly fine, and maybe you're right. Who knows?


Portrait Of An Artist As A Young Man

I used to believe anyone can be a successful artist if they just put the time and effort into it. There is no such thing as talent, only hard work.

What changed my mind: Art school. There were quite a few people that tried hard, but just weren't able to achieve professional level art.


You're Not Your Emotions

For the longest time, I thought my emotions were in a sense the most "real" part of me. I was always a very emotional person and I didn't make a real effort to control it as I thought it was a good thing, that I was just being honest with myself. Over time though, I started to become very depressed and the negative emotions just keep adding on and on. I thought "this is just how I am I guess". Unfortunately it started hurting other relationships I had, and everything changed when my girlfriend broke up with me. After a lot of reading I found that emotions are not who we are at all. They're just reactions and there's nothing that requires us to act on them or feed them. I'm learning to let it go through me instead of hanging on like I used to.


Don't Forget Big Willie Style

I used to think that hip hop was bland, repetitive, and all about clubbing and sh*t. Then one of my friends pointed me towards people like Kendrick Lamar, Eminem, Nas and Run The Jewels, who all have great songs and clever lyrics, and I realized that Hip Hop is pretty great.


The A**holes Will Always Find A Way

I used to think that the catholic church was responsible for all of the hateful people in it. I gave people the chance to challenge my opinion and someone explained it very nicely to me. Basically, the hateful people use the church as an excuse, if you remove the church they will gladly find another excuse.


High Times


I used to tell myself that I would never stop smoking weed, and that I'd be happy if my kids grew up to be pot smokers... Now I have a kid, don't smoke, and realize what an idiot I was when all I did was smoke all day. I could probably be in a much better position if I hadn't smoked all through college.

But I mean, I still think pot's okay... Just in moderation.


The Road Less Traveled

"All taxation is theft, man! I made my money without any help from public institutions or the infrastructure they support, I should be able to keep every last dime of it!"

Naturally that was when I was 18, living at home rent free, and working at Pizza Hut as a delivery driver who relied upon public roads for pretty much every cent I made.


All Those PSA's Didn't Do Much

The whole D.A.R.E anti-drugs. Yes crack and heroin is bad, but they over dramatized what happens when you do smaller drugs. Weed isn't even a gateway drug, alcohol is more of a gateway drug. When I saw weed for the first time I thought it was tobacco (This was after all the D.A.R.E training too). Letting the government teach you your morales and philosophy is a thing that sheep do. Don't be a sheep.


Where Would We Be Without The Kindness Of Strangers

I used to think people on welfare and state assistance just weren't trying hard enough. I grew up spoiled and entitled and it seemed like any kind of charity was a stigma.

Then, my husband became chronically ill, and the economy took a shit. My family has been close to homelessness more than once, and have relied on state insurance and assistance off and on throughout the past few years. There are definitely people out there who abuse the system, but some just get stuck in a horrible cycle of poverty.

I also work in a school that has a high number low income and refugee families. It has really opened my eyes to the struggles that some people face.


He's Still There For You, The Best He Can Be

I could go through life and could seek meaningful advice from my Dad who has always been there for me.

Now he has been reduced to a feeble condition, I am starting to understand I'm out there on my own, and even what he's sure of is suspect given his mental and physical facilities have been rapidly deteriorating in his late seventies. I feel horrible that I have noticed this long before he did - or at least admitted as much.


Clear Your Mind

This was before I received an ADHD diagnosis. When my doctor referred me to an ADHD specialist, first of all I refused to believe him and was kind of slighted that he even suggested that I could possibly have ADHD.

I had a very strong opinion that if I get a diagnosis that I would refuse to take prescribed amphetamines because they are "bad" and "addictive" and that they would ruin my life.

Then I actually tried the prescription and it was like magic.


Going Through The Whole Spectrum

Used to be fairly open with my views on immigration policy. Then I worked for a while down near Corpus Christie doing immigration work. I'd say one out if every hundred people that came through our office was going to somebody who actually wanted to work and try to make a living here. So many people simply wanted to exist enough to get welfare. Many were young men who we would later defend against exportation as a result of their criminal activity. I began to despise the work of defending these men and wished they would be deported.

Now, I'm dating a foreign girl and we are in the legal immigration process. She has advanced degrees and skills, so that makes things a little easier. But it does make me resent people who just bypass the system. We can't bypass the system because I imagine my participation in immigration fraud could get me disbarred.


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