Recipes & Food

Bulgogi, a Korean classic of marinated grilled beef, is easy to make and fun to eat; it’s no wonder it is one of the country’s most successful culinary exports As with most Korean barbecue, the meat is seasoned with sesame and scallion, and has ripe pears in the marinade to tenderize the meat and add a characteristic sweetness Round, pale yellow Asian pears are traditional, but Bosc pears are just fine

Inspired by the combination of warm spices, nuts and sweet raisins used in Iranian dishes such as jeweled rice and various fragrant stews, this comforting and speedy one-pot chicken and rice gets a fragrant boost from turmeric and cardamom, plus roasted pistachios and golden raisins Chicken thighs are browned in olive oil until golden, then the spices are bloomed in the same oil to release all of their aromas; the chicken and rice simmer in broth together While saffron is often used to season rice and impart a golden hue, it is expensive

Fried rice is arguably one of the easiest and tastiest ways to use up leftover cooked rice. From classic shrimp fried rice to omelette-topped Japanese omurice to flavor-packed Indonesian nasi goreng, we've got recipes and techniques to make restaurant-quality fried rice at home, with or without a wok.

Sweet, spicy, and acidic, this Maharashtrian-style gajarachi koshimbir features carrots tossed with lime juice, a spice-infused oil, cilantro, peanuts, and grated coconut for a crunchy and aromatic side salad.

A buttermilk-pickle brine and a well seasoned dredge work together with the air fryer for this quick, easy, and fantastically juicy and crispy "fried" chicken.

Rumbledethumps is a traditional Scottish dish akin to the English bubble and squeak or the Irish colcannon. It's a hearty, comforting side dish combining mashed potatoes, cabbage (or sometimes kale), and onions. These ingredients are mixed, seasoned with salt, pepper, and sometimes nutmeg, then baked in an oven until the top is golden brown. Often, it's topped with grated cheese, which melts into a deliciously crispy crust. Rumbledethumps showcases the simplicity and warmth of Scottish home cooking, making it a beloved comfort food, especially during the colder months. 👇 RECIPE BELOW ❤️Hello, viewers! I've noticed that only around 11% of you watching are currently subscribed. I'd love to continue creating helpful content for all of you. So, if you've enjoyed this video and would like to see more in the future, I'd really appreciate it if you subscribed! I aim to help as many people as possible by sharing my knowledge and expertise. By subscribing, you'll help this channel grow so I can deliver valuable information. Thanks for your consideration, and I look forward to continuing to engage with all of you in the comments. Already subscribed? ▶ Turn on Ringtone 🔔 to be notified of new videos 🙏 SUPPORT OUR CHANNEL 🙏 It would certainly go a long way in helping me ❤️ Support my little channel on Patreon (only if you want :) https://www.patreon.com/backyard_chef MY BUY ME A COFFEE PAGE: https://www.buymeacoffee.com/backyardchef Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do. Taking Cooking food back to basics. Ingredients: - 2 pounds (about 900g) potatoes, peeled and cut into chunks - boil - 1 head of cabbage or a bunch of kale, roughly chopped - 1 large onion, finely chopped - 4 tablespoons (about 60g) butter, divided - 1/2 cup (about 120ml) milk or cream - Salt and pepper, to taste - 2 cups (about 200g) shredded cheddar cheese (or any strong, mature cheese of your preference) Green onions 3 fine chopped oven to 360°F (180°C) 15 - 20 mins Air fryer 340°F (170°C) 15 mins https://amzn.to/3QRaC3F I use a HYSapientia 24L Air fryer oven @HYSapientia My Camera gear Camera x 2 https://amzn.to/3XxpWF1 16mm F1.4 lens - https://amzn.to/3GK8rvi 18-105 F4 lens - https://amzn.to/3idBmOf Battery Grip - https://amzn.to/3FXDTFT Camera monitor https://amzn.to/3PUioLl Tripod https://amzn.to/44mgs2q Tascam DR-05x https://amzn.to/3uhQ0qF Favourite wireless recording system https://amzn.to/46NWRKc Lapel collar mic https://amzn.to/3O9KDnQ My first wireless sound - https://amzn.to/3gxivxd Lights - https://amzn.to/3VrUFli Action camera - https://amzn.to/3XzPQrR GOPRO - https://amzn.to/3OCfHeL PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. If you click one of the links and purchase, I will receive a small commission. This is at NO extra cost to you, which will assist me in maintaining my channel and creating more videos. I appreciate your support, and thank you for considering using these links.

We have excellent pulled pork recipes galore, from slow-smoked pork shoulder done in the Carolinian style to Cuban-style roast pork, cochinita pibil, a Thai-inspired shredded pork feast, and a Dr. Pepper-doused slow cooker number. If it's pork and you can shred it, we've got it—plus some great ideas for what to do with the leftovers.

Grilling the chicken, romaine lettuce, and croutons adds smoky char to make this grilled chicken Caesar better than ever.

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar The dough rounds for the top are placed so they don’t cover all the berries, and the juice from the berries bubbles up around the dough.

Popular in Rome, pizza al taglio is a rectangular pizza that’s sold by the slice and is often eaten on the go as a salty, savory snack The dough tends to be crisp-edged and light rather than chewy, and the toppings, which can vary widely, are often seasonal This quick, untraditional version can be made on a sheet pan in less than three hours

An upside down take on typical skillet meatballs, these juicy garlic-and-herb filled ones are smothered in greens rather than being cooked on top or alongside them, an ingenious trick to streamline efforts for weeknight cooks The meatballs first brown in the pot for both color and flavor, then are covered with a mound of greens, which achieves two feats: It gently finishes cooking the meatballs while the chard and lemon slices steam and collapse on top, draping themselves over these hidden delights Scoop them up with a soup ladle, spooning the lemony pan sauce over everything.

Simmer chunks of juicy ripe tomatoes to make this aromatic, tangy chutney, which gets its distinct earthiness from fresh curry leaves. I always keep it on hand to serve with biryani, rice, dal, grilled chicken, and more.

This Southern Italian dish of eggs poached in a spicy tomato sauce is fantastic for brunch, breakfast, or even a light supper.

This recipe collection that shows the breadth of options at your fingertips when you have a few cans of tomatoes in the cupboard. Sauces, pastas, soups, stews, braises, and egg dishes are included.

This popular iced espresso drink is refreshing and fizzy thanks to the addition of tonic water. It's easy to make and easily adaptable to a number of different flavorings.

Our zero-fuss recipe for air-fryer chicken breasts produces meat that’s tender, flavorful, and juicy—just the way we like our chicken.

Cryo-blanching before sautéing softens these green beans in much the same way that par-cooking would, leaving them with a fresh, green flavor and a slight crunch. A sprinkling of golden-brown fried garlic is a nice touch on these or, well, pretty much any vegetable.

Repeatedly freezing and thawing the pears makes their flesh sweeter and gives it a poached texture.

This genius trick allows you to par-cook your small, slender vegetables, like green beans, in advance before sautéing.

A freezer can be used to transform the texture and flavor of food: This guide explains some of the best ways to use the power of ice to give food a cooked texture.

Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.

These mashed sweet potatoes are seasoned simply with maple syrup and butter, and can be made ahead of time and reheated when you're ready to serve.

We explore a variety of methods for cooking octopus, including using sous vide, a pressure cooker, and simmering it on the stovetop for perfectly cooked tentacles every time.

This minimal-effort recipe for air-fryer pork chops uses a few clever techniques to produce a perfectly seared, succulent chop.

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups

With heaps of fluffy vermicelli, rice, tender black lentils, and soft pasta elbows, koshari is an iconic Egyptian meal that’s worth seeking out and making at home.

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture

In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture

Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week

Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.