Recipes & Food

Ragù Napoletano is a meaty stew featuring big chunks of beef, pork, and sausages simmered until fall-apart tender in a deep and rich tomato sauce.

Kimbap, one of Korea's most popular snacks, can have all sorts of fillings; this very classic version is a great place to start.

Espagnole is a basic brown sauce that is one of the five mother sauces of classical cuisine and the starting point for making a demi-glace.

Spatchcocking (a.k.a. butterflying) a chicken before roasting helps it to cook quickly and evenly, with the crispiest skin around. Here's how.

One thing you'll quickly notice about Sichuan cuisine beyond the spicy stuff, is their love of fresh, crunchy pickles. No meal is complete without a dish of cold, vinegary vegetables, whether it's turnip, cabbage, peanuts, or cucumbers. Think of them as a palate cleanser between bites of the heavier stuff. Sichuan-style smashed cucumbers are the simplest example of one of these dishes, and coincidentally my favorite one.

One of the most basic kitchen tasks is thickening a soup. Learn how to easily thicken a soup using pantry staples.

Traditionally Coq au Vin was made with a rooster or old cockerel but as you can see in this recipe, good meaty chicken works well.

Here's a recipe for Ethiopian doro wat, the most popular African dish in the world. It's a sweet and spicy onion based chicken stew.

Peanut butter soup, Ghana's most famous soup, is a variant of groundnut soup, with peanut butter serving as an easily accessible substitution.

This Chinese vegetarian hot and sour soup recipe is a light meal or accompaniment that can be enjoyed at any time of day.

The fried breakfast pastry with a golden brown, well-puffed exterior and a light, airy interior.

This baked German potato salad is a unique take on a traditional favorite, by using baked fingerling potatoes adding a nice roasted flavor to the dish.

How to make chochoyotes, little hand-formed disks of masa that thicken any soup or broth they're cooked in.

A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.

Lamb with herbs, onions, and spices make the juiciest version of this ancient dish.

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

With its soft, brioche-like dough, sweet crust, and buttery flavor, the concha is one of the most recognizable Mexican pan dulces.

Making excellent tomato soup from scratch at home is almost as easy as simply opening a can, and the return on your minor time investment is significant.

An easy potato-leek soup that takes no shortcuts to deliver the best flavor and texture possible. A touch of buttermilk and potatoes pressed through a ricer are the secret.

There are lots of tricks out there for caramelizing onions in a fraction of the time. They may sound like a good idea, but caramelizing onions until deeply browned and sweet takes time and attention. Here's why.

The pressure cooker is an amazing device for making flavor-packed stews in very short order. In this version, French lentils are flavored with big chunks of pancetta, chicken stock, carrots, onions, bay leaves, and fall-off-the-bone tender chicken legs. It all cooks in about 30 minutes start to finish.

Ridiculously tender meat, perfectly cooked potatoes, and richly flavorful broth. Ready to eat in less than 30 minutes.

This pressure cooker green chili chicken (chile verde) recipe is a fast, easy weeknight meal, loaded with peppers, onions, and tender chicken.

Make a superb bowl of Vietnamese pho ga (chicken noodle soup) with rich, aromatic broth and fall-off-the-bone tender chicken in 30 minutes using a pressure cooker.

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Un CLÁSICO de la cocina mexicana: ¡CHILES en NOGADA! Aprende a preparar estos chiles poblanos rellenos de carne con fruta y cubiertos con la salsa nogada.

Crispy chunks of deep-fried battered chicken in a sweet, sour, and savory glaze with complex orange flavor. The Chinese take-out classic, made in your own kitchen.

Recreating spit-roasted al pastor is no easy task—unless you turn it into these pork-and-pineapple skewers. The secret: a simple grill setup brings the food closer to the coals.

With a few bricks and some aluminum foil, you can build a better skewer-grilling system.

Thanks to Ghia for sponsoring this video! Head to http://drinkghia.com/SIPANDFEAST and use promo code SIPANDFEAST at checkout to get 20% off your first purchase. Today we're making Peposo, the most delicious Tuscan beef and black pepper stew! It has only 4 main ingredients and is very easy to make. You can serve it with creamy polenta or a loaf of crusty bread. I hope you enjoy it! ALSO WATCH ITALIAN BEEF STEW! https://youtu.be/O20gk94cS5U SUPPORT ON PATREON: https://www.patreon.com/sipandfeast MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast PEPOSO (TUSCAN BEEF PEPPER STEW) RECIPE: https://www.sipandfeast.com/peposo/ INGREDIENTS (WITH GRAMS AMOUNTS) 2.5 pounds beef chuck (1134 grams) - cut into chunks 2 teaspoons kosher salt (10 grams) 3 tablespoons olive oil ( 41 grams) 8 cloves garlic - smashed 1 750ml bottle Chianti - or Sangiovese, Super Tuscan, etc. 1.5 Tablespoons (10 grams) of coarse black pepper FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.