This muffuletta olive salad sandwich recipe is a New Orleans favorite. Make it an hour or two before eating so the bread can soak up the juices.

Turkish "cigarette" pastries are golden, crunchy rolls of pastry filled with cheese. They are great as an appetizer or finger food.

Khoresh kadu halvaee is a Persian butternut squash and chicken stew seasoned with turmeric, cinnamon, and saffron. Studded with prunes and garnished with pistachios, it is the perfect fall or winter dinner.

Whipped feta is a simple no-cook spread or dip with a tangy and salty flavor and creamy texture that make it satisfying and versatile.

This Turkish egg dish is simple in technique, but packed with layers of texture and flavor thanks to a vibrant yogurt base, soft poached eggs, and sultry spiced butter sauce. Make it once and you’ll want it all hours of the day.

Make your own hot cocoa mix to keep on hand all winter long.

Italian food is one of the world's most popular cuisines. What's not to love? It seems like everyone loves Italian food, and most of us have a favorite Italian dish (or two!). Whether you love

Breakfast shouldn’t just be easy. It can and should be easy and special. What more do you want pal? INGREDIENTS: Basic Frittata: 1 red bell pepper, fire-roasted and diced olive oil, 2 tablespoons 1 sweet onion, julienned 9 large eggs 1 teaspoon (3g)g kosher salt 1/4 cup (60g) heavy cream 1/4 cup plus 2 tablespoons (90g) milk pepper to taste 1 cup (70g) grated cheddar 1/4 cup crumbled feta Fancy Frittata: 1 bunch green onion, 1-inch segments 3 links merguez, sliced into quarters 2 teaspoons fresh

How to make dashi, a fundamental Japanese soup stock.

Miso soup is a staple of Japanese cuisine. This recipe is a simplified version of the classic soup and is perfect for vegetarians and vegans.

Make this classic, everyday Mexican comfort food soup—small pasta in a fragrant tomatoey broth—to feed body and soul with our easy, authentic recipe.

Chicken-fried steak is popular throughout the South and features crispy coated cube steak served with a white, creamy gravy.

This simple and flavorful toasted pasta soup has the right balance of fresh vegetables, herbs, and toasted pasta, and is ready in 45 minutes. Perfect for breakfast, lunch, or dinner.

Ham and melty cheese sandwiched between two slices of thick toasty bread, topped with cheese sauce and a runny egg. Croque Madame might sound fancy, but it's super easy (and SO damn tasty). Click https://glnk.io/9l5y/brian-lagerstrom for 50% off your first month subscription of Beam and 20% off all following months. ☕Like 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: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 12" STAINLESS FRYING PAN: https://amzn.to/3SymAP0 2QT SAUCE PAN: https://amzn.to/3dF5Erk 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 12" CAST IRON SKILLET: https://kohls.sjv.io/P0N5ze QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 Want to make your own bread? Check out THIS VIDEO for my recipe: https://youtu.be/-hCYXJHYCW8 -- RECIPE -- MORNAY ▪30g or 2Tbsp butter ▪10g or 1.25Tbsp ap flour ▪240g or 1c milk ▪60g ½-2/3c cave aged gruyere, shredded ▪30g or 1/3c aged parm, ground ▪5g or 1tsp salt ▪Pinch white pepper ▪1/4tsp grated nutmeg (just a few grates) Heat small sauce pan over med. Melt butter then add flour. Stir to combine and cook for about 1min. Add milk. Bring to simmer and reduce heat to low. Add cheeses and stir to melt. Remove from heat & stir in salt, white pepper, & nutmeg. Warm and stir over low heat to loosen before use. CROQUE MADAME ▪Mornay sauce (see recipe above) ▪40-50g or 3-4tbsp Butter ▪Very thinly sliced black forest ham (4 pieces per sandwich) ▪2 slices unaged gruyere (per sandwich) ▪Salt ▪Chives, minced ▪Black pepper Cut bread into ¾”/2cm slices (or buy texas toast style pre-sliced). Preheat large saute pan over medium heat and another nonstick pan over med-low. Preheat oven to 375F/190C. Add 3-4Tbsp butter to the nonstick pan to melt. Brush to coat both sides of bread slices. Then transfer bread into preheat saute pan to toast for 1min - press down with a spatula for max contact. Flip to second side and add 2 slices of ham on each piece of toast, top the ham with a piece of gruyere on each piece of toast. While second side toasts, add egg into nonstick that your melted butter was in (over med heat) and season with pinch of salt. Cook for 20-30sec then load nonstick egg pan and the saute pan with toast into preheated oven for about 1 min. Egg is done when white is set and yolk is still gooey. Toast is finished when cheese is fully melted. Combine melty sides of toast (cheese in the middle). Top with warm mornay sauce, the cooked egg, and garnish with minced chives and black pepper. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #croquemadame #brunch #mornay CHAPTERS 0:00 Intro 0:18 Making the mornay sauce 2:40 Bread 3:49 Cooking the madame 4:38 Beam dream (ad) 5:41 Finishing the sandwich 8:40 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!

This might be the greatest sandwich I've ever made and eaten. Shoutout to The Bear. 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 --------------------------------------------------------------- Recipe: https://www.joshuaweissman.com/post/Italian-beef

A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait.

This Tuscan-style pasta e fagioli soup is all about the beans, which are cooked to creamy, tender, and plump perfection.

Sixteen quick bread recipes that require little more than mixing ingredients and throwing everything into the oven.

Irish beef stew made with Guinness is a pub classic, but the truth is that Guinness loses a lot of its already-mild roasted flavor during the time it takes to cook a stew. This version fixes that by reinforcing the beer's flavors.

In winter, the best goulash is the rich, hearty Hungarian-American version, made with big chunks of beef, carrots, and potatoes in a stew with plenty of great paprika.

These seven inventive twists on microwave popcorn go far beyond basic butter.

Jar or can, cheap or expensive—which is the best kind of anchovy, and, more importantly, does it always matter? We decided to find out.

This chicken salad spread is a basic recipe that allows for adding a variety of flavors and textures. It has a finer consistency than chicken salad.

A hearty Thai pork belly and egg stew that's flavored with five-spice powder, star anise, cinnamon, and a paste made from coriander roots, garlic, and salt.

Using the microwave and oven to make a baked potato cuts down the cooking time. The inside is still creamy and olive oil makes a crispy exterior.

Crispy, succulent egg-battered fried eggplant stuffed with seasoned ground pork.

This holiday-ready Hasselback potato gratin recipe delivers all the creamy, cheesy decadence of a classic potato gratin but with more crispy edges.

Does anyone else feel like porchetta—the Italian roast of slow-roasted fennel-scented juicy pork surrounded with crisp, crackling skin—is appearing everywhere these days? Not that I'm complaining. As far as I'm concerned, the more slow-cooked pork in my life, the better. Indeed, my goal is to get a porchetta on every table in America this year (and perhaps some beyond our borders as well). I'm counting on you all to help me achieve my vision of a United States of Porkdom.

Sous-vide cooking ensures the meat is cooked perfectly and evenly while deep-frying the cooked porchetta in lard and/or oil quickly produces a crust that is evenly blistered, bubbled, and outrageously crisp.

Deeply seasoned, easy to slice, juicier than any turkey breast you've ever tasted, bone-free, and covered in crisp skin, if the best flavor is what you're going for, this is truly the ultimate Thanksgiving roast.