32 chew recipes

Fruity chews are homemade fruit gummies made with just 2 ingredients: fruit juice and unflavored gelatin. A healthy, low-fat, sugar-free alternative to store-bought gummy snacks.

No-bake Oriental chews made with toasted chow mein noodles and coconut mixed into melted chocolate and butterscotch chips with slivered almonds. Crunchy, chewy, and sweet, these set on wax paper in minutes.

Made a bunch of these cranberry chews at the weekend, and they were so good. I used half whole wheat flour, which I usually do when I bake. I also used 1/2 cup coconut oil and 1/2 cup butter, and these bars came out wonderfully delicious. I have been enjoying them for breakfast and snack. I froze most of the bars. A great recipe.

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

Chewy oatmeal cookies packed with semi-sweet chocolate and butterscotch chips for a sweet-salty one-two punch. Makes 60 golden cookies with crispy edges and soft, oat-studded centers.

No-bake peanut butter chews with graham crackers, golden raisins, and cinnamon. Five ingredients, no cooking, and ready to eat straight from the freezer.

These biscuits are called bones to chew because they are hard and pale. They are traditionally baked on All Soul's Day in Italy.

Quick refrigerator kim chee made from napa cabbage, garlic, ginger, scallion and Korean red pepper flakes. Salt-soaked overnight, packed into jars and chilled, ready to eat the next day. Vegan and beginner-friendly.

Bordelaise sauce is the classic French red wine reduction with shallots, bouquet garni, bone marrow, and veal stock. The mother sauce companion to a perfect steak. Restaurant-grade in 30 minutes.

Fish fumet made from sole or salmon bones simmered with white wine, bouquet garni, onion, and carrot, then strained and reduced by half. A foundational French stock for seafood sauces and soups.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Myong's kimchi ferments napa cabbage, daikon, carrots, ginger, and garlic in rice vinegar and sea salt for weeks in the fridge. A crisp, bright Korean-style relish that builds more depth the longer it sits.

Classic chef's salad piled high with salami, cubed turkey, tomato wedges, cucumbers, and mixed greens. Served with a zesty homemade Thousand Island dressing on the side.