I think peppers and onions are a must and cook well in the foil alongside the steak. Beyond that, it’s kind of dealer’s choice. Here are a few of my favs (all of which you will find at my table when I serve fajitas):

Avocado
Sour cream
Red salsa, green salsa or pico
Hot sauce
After seasoning the steak and vegetables, you might have some spice mix leftover. You can use it to sprinkle on the fajitas before serving or keep it in the pantry. The spice mix is great on tacos and keeps well for three months in an airtight container.

INGREDIENTS
Fajita Spice Mix:

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
For the fajitas:

1 1/2 pounds steak, skirt, flank, or strip (no more than 1-inch thick)
1 large green pepper, sliced thin
1 large red pepper, sliced thin
1 medium sweet onion, sliced thin
4 teaspoons olive oil
10-12 medium flour tortillas
DAD ADD — Lime Cumin Sour Cream:

1 cup sour cream
1 lime, zest and juice
1/2 teaspoon ground cumin
Pinch of salt

Baklava with Tahini
Turkey’s first gastronomic city, a company in Gaziantep, post-operation period of 2 months with 80 diamond connoisseur “tahini baklava” with üretti.dünya famous cuisine gastronomy branch “by UNESCO Creative Cities Network” to the incorporated first Turkish cuisine with delicious from each other in Gaziantep A new one has been added to the desserts.

A company operating in Başpınar district of the Merkez Şehitkamil district has rolled up its sleeves to increase the nutritional value of baklava, the first Turkish product registered by the European Union. Mass produced and popular in a short time, tahini baklava is sold for 110 lira per kilogram.

Owner Oğuz İbili said that baklava is a carbohydrate food.

Stating that they want to make baklava made with the current method richer in terms of nutrients by putting protein in it, İbili explained that after exchanging ideas with the masters, they decided on tahini.
Emphasizing that the protein value of tahini is quite high, İbili said:

“We created such a product to enrich baklava more in terms of nutrients. Combining tahini with pistachio baklava, we got very good results. We get very good feedback from our customers who eat this baklava. The customers of this baklava are mostly pregnant women and women who gave birth. It is known by everyone. Therefore, the first customers of this product were pregnant women. The response of the women made us very happy. They liked it very much. It was a very nice set, baklava and tahini. “

Traditionally khao soi is made with fresh chewy Chinese egg noodles. You can find these egg noodles in the refrigerated aisle in the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.

Can I make khao soi without noodles?
You can totally make this without noodles. Technically it won’t be khao soi, but it will still be a very tasty coconut curry chicken soup. Add some root vegetables, leafy greens, or tofu to bulk it up and if you’re doing keto, use shirataki noodles for a keto khao soi.
Love Aroy-D Thai red curry paste – it has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I were to be making it myself. Also incredibly popular is Mae Ploy brand.

The best cuts of meat for KBBQ
Beef
Kalbi/Short Ribs: These ribs are cut specifically for KBBQ, which are flanken cut short ribs, where the ribs are cut thin across the bone. You can also do boneless short ribs too, which are usually cut a bit thicker.
Bulgogi: Bulgogi actually refers to the sweet and savory marinade/sauce, not the cut of meat, but most commonly used are thinly cut slices of sirloin, ribeye, or brisket.
Bulgogi vs Kalbi
Even though they’re both beef, they’re not the same. The biggest difference is the cut of meat used. Bulgogi is made with thinly sliced meat and kalbi are short ribs. The marinade is essentially the same.
After H-Mart, most Asian grocery stores will have a selection of pre-sliced meats in the frozen section that are probably meant for hot pot but will work great for KBBQ.

And, finally, you can hit up the regular grocery store or a butcher. You can buy a rib-eye, pop it in the freezer and thinly slice it. Instead of Korean flanken-cut short ribs, get some boneless short ribs and slice those thin as well. Most grocery stores carry pork belly slices (sometimes called side pork) and chicken is always a good choice too, especially when you marinate it in the spicy bulgogi marinade.

I think peppers and onions are a must and cook well in the foil alongside the steak. Beyond that, it’s kind of dealer’s choice. Here are a few of my favs (all of which you will find at my table when I serve fajitas):

Avocado
Sour cream
Red salsa, green salsa or pico
Hot sauce
After seasoning the steak and vegetables, you might have some spice mix leftover. You can use it to sprinkle on the fajitas before serving or keep it in the pantry. The spice mix is great on tacos and keeps well for three months in an airtight container.

INGREDIENTS
Fajita Spice Mix:

1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
For the fajitas:

1 1/2 pounds steak, skirt, flank, or strip (no more than 1-inch thick)
1 large green pepper, sliced thin
1 large red pepper, sliced thin
1 medium sweet onion, sliced thin
4 teaspoons olive oil
10-12 medium flour tortillas
DAD ADD — Lime Cumin Sour Cream:

1 cup sour cream
1 lime, zest and juice
1/2 teaspoon ground cumin
Pinch of salt
To serve:

Avocado
Salsa
Hot sauce

Best Way To Make Bacon
I prefer to bake my bacon in the oven. Yep, you read that right—I place it on a baking rack over a baking sheet, and I get uniform crispy bacon every time. Check out my step-by-step guide: How to Make Bacon in the Oven.

THE BEST POTATOES FOR LOADED BAKED POTATOES
Simply Recipes has an excellent tutorial on baked potatoes, so I won’t reinvent the wheel here. I essentially follow the method in that article.

I shoot for medium-to-large potatoes (less than a pound per potato, for sure). I scrub mine well and stab them with a fork many times all over. Then, I rub them with some olive oil and a good sprinkle of coarse salt. Bake the potatoes at 400˚F until they have wrinkled skins and are very tender on the inside; about an hour is a good guideline.

I wouldn’t alter from the classic here. Russet potatoes are what you want. That said, I would stay away from the Godzilla-sized potatoes that you can sometimes find. A lot is going into these, and you don’t need to start with a pound of potatoes. I shoot for around 10- to 12-ounce russet potatoes.

The best cuts of meat for KBBQ
Beef
Kalbi/Short Ribs: These ribs are cut specifically for KBBQ, which are flanken cut short ribs, where the ribs are cut thin across the bone. You can also do boneless short ribs too, which are usually cut a bit thicker.
Bulgogi: Bulgogi actually refers to the sweet and savory marinade/sauce, not the cut of meat, but most commonly used are thinly cut slices of sirloin, ribeye, or brisket.
Bulgogi vs Kalbi
Even though they’re both beef, they’re not the same. The biggest difference is the cut of meat used. Bulgogi is made with thinly sliced meat and kalbi are short ribs. The marinade is essentially the same.
After H-Mart, most Asian grocery stores will have a selection of pre-sliced meats in the frozen section that are probably meant for hot pot but will work great for KBBQ.

And, finally, you can hit up the regular grocery store or a butcher. You can buy a rib-eye, pop it in the freezer and thinly slice it. Instead of Korean flanken-cut short ribs, get some boneless short ribs and slice those thin as well. Most grocery stores carry pork belly slices (sometimes called side pork) and chicken is always a good choice too, especially when you marinate it in the spicy bulgogi marinade.

Traditionally khao soi is made with fresh chewy Chinese egg noodles. You can find these egg noodles in the refrigerated aisle in the Asian grocery store. You can also use: chow mein noodles, dry egg noodles, instant ramen noodles, fresh ramen noodles, or even just spaghetti if that’s what you have.

Can I make khao soi without noodles?
You can totally make this without noodles. Technically it won’t be khao soi, but it will still be a very tasty coconut curry chicken soup. Add some root vegetables, leafy greens, or tofu to bulk it up and if you’re doing keto, use shirataki noodles for a keto khao soi.
Love Aroy-D Thai red curry paste – it has a pretty simple ingredients list: chilis, garlic, lemongrass, shallots, salt, galangal, makrut lime, coriander, and cumin. Pretty much like what I would put into a curry paste if I were to be making it myself. Also incredibly popular is Mae Ploy brand.