Recipes & Food

A South Carolina stew in a deeply flavored, light-bodied sauce.

Nobody knows how SPAM is made, but I think we can figure it out. Get My Cookbook: http://bit.ly/JWCookbookAmazon Additional Cookbook Options (other stores, international, etc.): https://bit.ly/TheJWCookbook FOLLOW ME: Instagram: https://www.instagram.com/joshuaweissman Tik Tok: https://www.tiktok.com/@flakeysalt Twitter: https://twitter.com/therealweissman Facebook: https://www.facebook.com/thejoshuaweissman Subreddit: https://www.reddit.com/r/JoshuaWeissman/ Discord Server: https://discord.gg/joshuaweissman --------------------------------------------------------------- Full Recipe: https://www.joshuaweissman.com/post/making-spam-at-home-but-better

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Classic turkey 'n' dumplings-style stew that is ready to take to the table in just over an hour, thanks to the clever use of leftover turkey and light, fluffy, biscuit-based dumplings.

This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.

A gluten- free version of the wintertime classic, our chicken and dumplings has a rich, flavorful broth and light, fluffy dumplings.

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 2,000 points when you scan your first receipt! → https://fetch.thld.co/araguseasep Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***EASY RECIPE, FEEDS 4-6*** 2 14 oz (400g) cans chickpeas, drained 1 14 oz (400g) can crushed tomatoes 1 4 oz (100g) can diced chiles 1 tablespoon garam masala 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried ginger salt oil vinegar or lemon juice fresh cilantro (optional) Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice. ***HARDER RECIPE, FEEDS 4-6*** 1.5 cups (500g) dried kabuli chana (or other chickpeas) 1 large onion 2-4 fresh chiles 3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes) half a head of garlic 1 large thumb of ginger 5-10 green cardamom pods 2-3 bay leaves 1 teaspoon cumin seeds 1/2 teaspoon of coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 black cardamom pod 1 small piece of cinnamon stick 1/2 teaspoon turmeric tomato paste ground amchoor or lemon juice salt sugar ghee (or of oil) fresh cilantro Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender. Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder. Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer. Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes. Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.

What’s not to like about fried cheese? This mozzarella sticks recipe is ooey, gooey, crunchy and creamy. Serve them with your favorite dipping sauce or take it up a notch with a sprinkle of sugar and coated in honey.

A flavorful potato salad that is creamy, tart, and spicy all in one. This is the one potato salad recipe you need to have.

Make this easy, warming, delicious pork chili recipe with a New Mexico edge for tons of flavor with minimal effort.

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

Pan pizza is one of the best pizzas, but what if you don't want to wait 8+ hours to eat it? This 1 hour cast iron pan pizza recipe is your answer. Use my code BRIAN15 for 15% off your @FLY BY JING order at https://flybyjing.com/influencer-brian ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 12" CAST IRON PAN: https://kohls.sjv.io/P0N5ze MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 @Adam Ragusea 's cake pan pizza video: https://youtu.be/oII1EbBffY0 My Detroit-style pizza video: https://youtu.be/AEV1owoLdFU My Thin Crust 1 Hour pizza video: https://youtu.be/T57vFsL8eAU --RECIPE*-- *makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below) ▪180g or 8oz beer, warmed to 90-95F/32-35C ▪10g or 3 1/3tsp instant yeast ▪5g or 1 1/4tsp granulated sugar ▪15g or 1 1/4Tbsp olive oil ▪9g or 1.5tsp salt ▪280g or 2 1/4c bread flour Warm beer in saucepot over low heat. Transfer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold as shown @2:06. Cover and ferment at room temp for another 15min. Transfer dough into a well oiled/sprayed 12” cast iron (or split between two 8” square pans). With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min. Preheat oven to 550F/285C with baking stone or steel. Use finger tips to press dough out into the pan the rest of the way. -- SAUCE: ▪28oz/794g can crushed tomatoes ▪100g or 7Tbsp tomato paste ▪20g or 1 2/3Tbsp granulated sugar ▪12g or 2tsp salt ▪2g or 1tsp onion powder ▪2g or 1tsp garlic powder ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of chile flakes Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec. -- THE BUILD ▪250g or 1/2lb full fat mozzarella, shredded ▪Pepperoni (i like Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozz, then pepperonis (and any other toppings you’d like). Allow to proof on the counter for 10-15min then bake on top of baking steel for 16-18min. -- RECIPE FOR 10" ROUND DOUGH: ▪150g beer, warmed to 90-95F/32-35C ▪8g instant yeast ▪4g granulated sugar ▪13g olive oil ▪8g salt ▪240g bread flour 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #panpizza #pizza #panpizzarecipe CHAPTERS 0:00 Intro 0:26 Mixing and shaping the dough 3:32 The sauce and toppings prep 4:48 Prepping the dough to be topped 5:05 Fly by jing (ad) 6:08 Topping and baking 8:25 Let’s eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

NOTE: I said Patsy's is on 118 and Lenox in this vid. It's not, it's on 118 and 1st. The chopped cheese is a Harlem bodega sandwich made with chopped up burger patties and cheese on a hero roll. I grew up in Morningside Heights and lived in Central Harlem up until around 6 years ago, where I'd get my chop cheese from the bodega on 135th and Lenox (I don't know if it's still around). They're originally from Hajji's Deli on 110th and 1st in Spanish Harlem. My sister who lived in Brooklyn until around the same time had never heard of them. I don't think you find them outside the Harlem and the Bronx much (except now there are some cheffy $15 versions available around the city which... kinda misses the point, I think. This is $4-5 late night drunk food.) The delis are usually run by Yemeni immigrants, who also run most of the fried chicken joints in Harlem that I knew of. I live in the Bay Area now and we don't get NY-style hero rolls out here, but I was craving one so I made it on our local cheap sandwich bread, Dutch crunch. You can make it on any kind of soft, cheap roll. Anything you'd build a sub or hoagie or grinder or whatever-you-call-that-kinda-sandwich-where-you're-from will work. I also added Hatch chiles to mine. You can use pickled peppers if you want something more similar to what you could actually get in a Harlem bodega. The real key to this sando is seasoning it with powdered chicken bouillon. At least, that's what the bodegas I went to used to use. Wrapping it before cutting it in half is also a good move, as that wrapping compression is what lets you get bites with a bit of everything, and keeps it from all falling apart. Also being drunk before eating. That helps. These are usually made on a deli-style flattop griddle, and they're made with cheapo pre-formed burger patties that are chopped up with spatulas and onto a split hero roll (that may or may not be toasted in a press) with American cheese, whatever sandwich toppings you want (raw LTO, grilled onions, pickles, pickled banana peppers, mayo, ketchup, mustard - whatever you want). At home you can make it in a cast iron skillet over medium-high heat. I press my roll between two pre-heated pans to mimic a panini press. You want the bread to be a little crispy on the outside, but not super crusty. It's a loose sandwich so if the bread is too crusty is falls apart.

Here’s another video I shot when making Oklahoma onion burgers - these one indoors using an onion towel. You can also see how my brain works because I probably blab about the same things as in the other video. Here’s the first video: https://youtu.be/6wYjsdU6qgI Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com Here’s my New York Times article about these burgers (with a written recipe): https://www.nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html

You've picked up your first whetstone, watched 15 different sharpening videos, started sharpening the knife, and have dreams of finally showing that smug paper who's boss, except when you go to slice, it happens again. The paper rips and it feels like your knife is worse off than before. This is a common tale for many beginning freehand sharpeners, so in this video, I'm going to identify 4 sharpening mistakes most beginner's make, and then give you a technique for remedying those. EQUIPMENT: 🔪 CHEAP KNIFE used in this video: https://amzn.to/3e1q4VT 🥌 WHETSTONES used in this video: https://geni.us/WhetstonesIUse BUDGET WHETSTONES: https://geni.us/1k6kComboWhetstone SOURCES: ► An Edge in the Kitchen by Chad Ward: https://amzn.to/2X9hJsx ► Sharpie Marker Chart: https://imgur.com/Og8xBV7 ► Japanese Knife Imports: https://youtu.be/8kzGvtX-h8g ► Bob Kramer Tips Article: https://food52.com/blog/16536-9-knife-care-tips-we-learned-from-a-master-bladesmith ------------------------------------------------------------------------------------------ ► Connect with me on social: - Instagram: https://www.instagram.com/echleb/ - TikTok: https://www.tiktok.com/@cookwithe - Twitter: https://twitter.com/EthanChleb ------------------------------------------------------------------------------------------- USEFUL KITCHEN GEAR 🌡Thermapen Thermometer: https://www.thermoworks.com/thermapen-one?tw=EthanC 🥌 Budget Whetstone for sharpening: https://geni.us/1k6kComboWhetstone 🧂 Salt Pig: https://geni.us/SaltContainer ⚖ Scale: https://geni.us/FoodScale 🍴 Budget 8-inch Chef's knife: https://geni.us/BudgetChefKnife 🔪 Nicer 8-inch Chef Knife: https://geni.us/TojiroChefKnife 🧲 Magnetic Knife Rack: https://geni.us/MagneticKnifeRack 🥘 Cast iron griddle: https://geni.us/TheCastIronGriddle 📄 Baking Sheet: https://geni.us/NordicBakingSheet 🛒 Wire Rack: https://geni.us/WireRack 🍳 Saucepan: https://geni.us/Saucepan 🪓 Woodcutting board: https://geni.us/SolidWoodCuttingBoard ------------------------------------------------------------------------------------------- MISC. DETAILS Music: Provided by Epidemic Sound Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4 Voice recorded on Zoom H4n with lav mic Edited in: Premiere Pro #Whetstone #KnifeSharpening Affiliate Disclosure: Cook with E is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Chef Dan Giusti is back with the next episode of The Smart Cook, this time showing us what's possible with some frozen cauliflower and a little inspiration. Watch as Dan prepares a day's worth of meals, each elevating frozen cauliflower you can find at your supermarket from the ordinary to something nutritious and delicious. The best part? All 3 dishes cost under $3 a serving. Dan Giusti, formerly the head chef of Noma, is the founder of Brigaid, a company that places professional chefs into institutional food spaces like public schools. Brigaid chefs bring their experience, knowledge and technique to institutional kitchens to improve food quality. Similar to how Brigaid works--by bringing professional chefs into institutional spaces to apply their knowledge to new environments-- The Smart Cook intends to do the same by bringing Chef Dan's experience and knowhow into your home with delicious recipes prepared on a budget. Learn more at https://www.chefsbrigaid.com/ Follow Dan on Instagram at @dan.giusti and @brigaid -- 0:00 Introduction 0:47 Breakfast - Cauliflower Porridge With Spinach And Egg 5:19 Lunch - Gyro With Roasted Cauliflower 10:54 Dinner - Cauliflower Caesar Salad 18:45 Conclusion Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.

Sheet Pan Pizza holds a special place in my heart as the first pizza video I ever made. Great recipe, but the video was in need of a redo. In this video, we'll revisit that recipe with plenty of upgrades and (hopefully) much less cringe. Visit https://www.happycookingcards.com & use discount code BRIAN for 20% off your first order. ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: 9" ROUND PROOFING BASKET (FOR BOULE): https://amzn.to/3nt2yGU 14" NONSTICK SAUTE PAN: https://amzn.to/3mWF5h3 APRON: https://amzn.to/37rXqgC OVAL BATARD PROOFING BASKET (FOR BATERD): https://amzn.to/3nAlAeH STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC IMMERSION BLENDER: https://amzn.to/36ycPf2 KITCHEN AID MIXER: https://amzn.to/33eQot4 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 Other Pizza Videos You Might Like (including hand-mixed dough): DETROIT STYLE PIZZA: https://youtu.be/AEV1owoLdFU ONE DOUGH 3 PIZZAS: https://youtu.be/QZksuLWRYOY ------ RECIPE ------ SAUCE • 28oz can crushed tomatoes • 7g or 1 1/4tsp salt • 10g or 2 1/3tsp sugar • 1/2 tsp black pepper • 1 tsp dried oregano • 1/2 tsp Chile flake • 1 tsp dried basil • 50g tomato paste • 25ish or 2-3tbsp olive oil • 15g/2 large cloves garlic, minced Add all ingredients except oil and garlic into a high sided container and mix with immersion blender under larger herbs are broken down. Preheat medium sauté pan over med heat. Add oil and garlic into pan. Sauté to soften garlic. Add sauce puree. Reduce to low and simmer for about 20min until reduced and dragging spoon through leaves a trail. ------ DOUGH: • 285g or 1 1/4c warm water (86F/30C) • 7g or or 2 1/4tsp instant yeast (about a packet) • 20g or 1 1/2tbsp olive oil • 425g or 3 3/8c ap flour (11.7% protein) or bread flour • 8g 1 1/2 tsp salt • olive oil Add ingredients into the bowl of stand mixer with dough hook attachment and mix on low for 3 minutes or until dough forms into a messy ball. Increase speed to high and continue to mix for about 6min. Transfer dough to well oiled rectangular container, cover, and allow to rise at room temp for 30min. Fold strength into dough as shown @1:59. Cover and allow to rise again at room temp for 30min. Repeat strength building fold @2:34. Cover and allow to rise for yet another 30 minutes. Very liberally oil sheet pan, making sure to spread into corners and up the sides. I usually use at least 30ml or 2-3Tbsp. Flip dough onto sheet tray. Spread dough out into rectangular shape. Cover and let rest for 15-20min. After that first rest, continue stretching dough out into the pan. Degas, grab edges, and stretch edge to edge. Cover and allow to relax for 15 minutes. At this point, you should be able to stretch dough the rest of the way to fill the sheet pan. Cover one last time and allow to proof for about 15 minutes. Preheat oven to 550F/288C with pizza stone or steel placed on the lower 1/3 rack. ------ PIZZA BUILD: • Sliced full fat mozzarella (about 12 slices for 1 pizza) • Fresh mozzarella (10-12 chunks) • Thinly sliced pepperonis • Grated parmesan Cover dough edge to edge with slices of mozz. Spoon sauce in large dollops down in two rows on the pizza, then spread slightly, leaving some cheese exposed. Add 10-12 fresh mozz chunks. Sprinkle with grated parm. Bake directly on pizza steel or stone for 18-20 min or to your desired doneness. Rotate 180 degrees halfway through cooking. #pizza #sheetpanpizza #grandmapizza || MUSIC || –––––––––––––––––––––––––––––– bensound.com –––––––––––––––––––––––––––––– **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Real Texas chili con carne is all about the beef and the chilies. In this version, we start with toasted whole dried chilies and puree them with broth and spices before adding beef chuck and cooking the whole thing down in a pressure cooker. Thirty minutes later, you've got spoon-tender chunks of beef in a rich, complex chili-based stew.

Can you make great chile verde without Hatch chilies? Yep.

Great tomato sauce starts with great ingredients, simply cooked low and slow until complex and rich.

Risotto is notorious for taking at least half an hour of constant stirring. Here's a mushroom risotto that's creamy, intensely flavored, and ready in less time. How? Pull out the pressure cooker.

The real key to a good corn soup lies in extracting as much flavor as possible out of those cobs, and a pressure cooker is the key to maximizing extraction. Use it to make the corniest corn soup you've ever tasted in under half an hour.

Unlike a lot of chili recipes that call for short cooking times but deliver terrible flavor, this classic chunky beef-and-bean recipe saves time the right way: by using a pressure cooker, not by cutting corners.

Khao soi is my favorite soup on planet earth. Period. Here's how to make it on a weeknight. Get a year's supply of Vitamin D + 5 individual travel packs FREE with your first purchase. Click: http://www.athleticgreens.com/brianlagerstrom ☕Enjoy this content and want to show support? Consider buying me a "coffee" here: https://ko-fi.com/brianlagerstrom 📸INSTAGRAM: https://www.instagram.com/brian_lagerstrom 🔪MY GEAR: MICROPLANE: https://amzn.to/3niIhDK BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL ------ RECIPE ------ CURRY PASTE ▪30g or 2 Tbsp ginger, grated ▪15g or 1Tbsp Lemongrass, grated ▪25g or 6-7 cloves garlic, grated or minced ▪Zest of 1 lime ▪50g or ¼ of a red onion, minced ▪5g or 1tsp salt ▪12g or 4tsp turmeric ▪10g or 4tsp curry powder ▪3g or 1 ½ tsp coriander ▪5g or 2 1/4tsp paprika ▪(optional) 1-2 fresno chile, minced Stir ingredients to combine into a paste. ------ SOUP ▪1 1/2lbs/700g boneless skinless chicken thighs ▪Salt ▪40g or 3Tbsp Coconut oil ▪2 14oz/414mL cans coconut milk ▪1kg/4c chicken stock (Full tutorial in this video: https://youtu.be/oLwuUJcFJvY) ▪High smoke point frying oil (canola, vegetable, coconut) ▪Chinese fresh egg noodles (sub regular fresh egg noodles, ramen noodles, or rice noodles) ▪30g or 1 1/2Tbsp fish sauce ▪25g or 1/8c brown sugar ▪20-25g or 4-5tsp Sambal chili sauce Salt chicken on both sides. And set aside for a few minutes while you make the curry paste. Preheat large dutch oven or pot over med high then add coconut oil. When melted, add curry paste (recipe below) and pinch of salt. Stir and cook for 60-90 sec until aromatic and beginning to glaze pot. Stir in coconut milk and chicken stock to combine and bring to a simmer. Once simmering, carefully lay in chicken thighs. Once simmering again, reduce heat to low to cook for 15-20min or until thighs are fully cooked and tender. Once tender and breaking apart easily, remove chicken from broth. Add fish sauce, brown sugar, and sambal to soup and stir to combine. Cut chicken into bite sized pieces and return them to the broth. Taste for seasoning and adjust if needed with fish sauce and/or chili sauce. For the noodles in the soup, bring water to a boil, salt liberally, and boil until al dente. If using fresh noodles, this should take 2-3 minutes depending on the noodle. ------ GARNISH ▪Red onion - raw, thinly sliced, and rinsed under cold water ▪Cilantro ▪Lime wedge ▪Crunchy fried noodles (see below) ▪Pickled mustard greens (If you can’t find, look for a mellow sauerkraut or sour deli pickle. Essentially you want something tangy and crunchy) For the fried noodle topping, add about 1”/2.5cm of oil to a medium sauce pot and heat over medium high. Once oil reaches 350F/175C, drop in a small bundle of the fresh egg noodles to fry for about 15-20 seconds per side or until puffed up and taking on some color. Once done, transfer to towel to drain excess oil. If subbing in packaged ramen, no need to fry. These can be crunched on top of the soup straight from the package. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #khaosoi #thaichickensoup #weeknighting CHAPTERS: 0:00 Intro 0:25 Prepping the chicken 0:49 Making curry paste 3:23 Making the broth 5:18 Heating the fry oil 5:28 Ad (the first thing I drink each morning) 6:35 Frying the noods + noodle substitutes 7:44 Finishing the broth 9:45 Plate up & garnishing 11:16 Let's eat this thing **DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

Cowboy beans are made with canned beans, ground beef, bacon, barbecue sauce, and seasonings. They're great served with barbecue or as a main dish.

Tomato confit are preserved tomatoes baked in olive oil and garlic.

The pressure cooker brings together a flavorful American beef stew complete with mushrooms, onions, carrots, and potatoes––All in less than two hours.

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Get my books (including The Food Lab and my new book, The Wok) here: https://www.kenjilopezalt.com Here’s my New York Times article about these burgers (with a written recipe): https://www.nytimes.com/2022/07/19/dining/oklahoma-onion-burger-recipe.html