Recipes & Food

Traditional miso soup uses second dashi—an intense soup stock made from the leftover sea kelp and shaved bonito from first dashi. This quick version of miso soup achieves a full flavored soup base without the need to make two separate batches of stock.

These salads are bursting with so much flavor that you'll crave more with each bite.

Breaking down the techniques and steps to help you make the flakiest biscuits of your life. Click here https://www.eboost.com/brianl and use my code BRIANL to get 30% off sitewide at EBOOST.com or visit your local CVS nationwide to find your favorite SUPER FUEL flavors. ☕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: 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 QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 CROISSANT VIDEO: https://youtu.be/mT4cqHc4HqU CHEESE DANISH VIDEO: https://youtu.be/8nNKRId8HKs -- RECIPE -- ▪230g or 1/2lb unsalted european butter (plugra or kerrygold) - frozen ▪425g or 3.4c ap flour ▪8g or 1 1/4tsp salt ▪15g or 1 1/4Tbsp granulated sugar ▪15g or 1Tbsp baking powder ▪3g or 2/3tsp baking soda ▪300g or 1 1/4c whole buttermilk Grate frozen butter on large holes of box grater. Add flour, salt, sugar, baking powder, and baking soda to a bowl and whisk together. Add frozen grated butter. Use your fingers to crumble butter fakes into the flour to create a gravely texture. Work quickly to keep from melting the butter. Drizzle in buttermilk while stirring the mixture. Flip the dough mix out onto a well floured work surface. Press the powdery mess of dough into a rough rectangle. Use a rolling pin to roll dough out into an 18”/45cm long, 6-7”/17cm wide rectangle. Now fold the dough - fold top third down over the middle third, then fold bottom (unfolded dough) up over the now folded 2 layers. Rotate entire folded mass 90 degrees and use rolling pin to roll out into an 18”/45cm long rectangle again. Fold again as you did the first time. Rotate 90 degrees again and flip to the back side. Use rolling pin to roll into an 18”/45cm long rectangle a third time. Fold again. Rotate 90 degrees, roll, rotate 90 and roll. In total, you’re rolling and folding 5 times. After the fifth fold, flip dough so the bottom side is facing up again and use the rolling pin to pound and flatten the dough just a bit. Place on a tray, cover with a towel, and refrigerate for about 10 minutes to firm up the butter and relax gluten. Place now cooled dough onto a floured worksurface and slowly roll out into a 10”x10” (25cm) square. Use a floured knife or bench scraper to cut dough into 9 even squares. Transfer squares to a parchment lined sheet tray. Preheat oven and freeze the cut biscuit dough for 20 minutes. After removing from freezer, brush tops of buscuit with melted butter then bake at 400F/205C for 20-24 minutes, rotating the tray halfway through baking. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:16 The butter 1:06 The biscuit mixture 2:11 Folding and rolling the dough 4:19 Eboost (ad) 5:21 Cutting and freezing the dough 6:54 Baking 8:14 Let’s Eat This Thing #biscuits #flakybiscuits **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!

[Photographs: J. Kenji Lopez-Alt] A vegan riff on the Portuguese soup of caldo verde. When charred, cauliflower attains a nuttiness that borders on meaty while simultaneously becoming sweeter....

Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Find my books, including The Food Lab and my upcoming book The Wok here: https://www.kenjilopezalt.com/ Here's the original printed recipe from my book, The Food Lab: https://www.seriouseats.com/the-food-lab-southern-fried-chicken-recipe Here's a link to Wursthall, where we use a modified version of that recipe for "Kenji's Korean Fried Chicken" dishes: https://www.wursthall.com/ Here's a link to Thermoworks where you can find the Thermapen and Thermopop thermometers: https://www.thermoworks.com/ Here's Andres Rea's (Binging with Babish) General Tso's chicken video, which features my recipe: https://www.youtube.com/watch?v=6UnRHtwHGSE Here's my original General Tso's chicken recipe which will be updated in my upcoming wok book: https://www.seriouseats.com/the-best-general-tsos-chicken-food-lab-chinese-recipe

Our quick salad recipes only take a few minutes to put together and they're perfect for when you need to whip up a quick lunch or throw together a side to go along with those smash burgers for dinner.

Whole-poached chicken brings layers of flavor to this fragrant, spiced lentil stew. Topped with fried onions and tomatoes, it's a filling and deeply flavorful meal.

Derived from the Arabic word “harir,” harira translates into “silk,” which describes the consistency of the soup. This version features both lentils and chickpeas, and is finished with a drizzle of beaten egg.

Shakshuka is a one-pan egg and tomato dish that's perfect for breakfast, lunch, or dinner. Make it vegetarian or add meat or anything else to this versatile recipe.

Egyptian celebrations aren’t complete without this crowd-pleasing dish of toasted pita, fragrant rice, and slow-cooked beef drizzled in a garlic-vinegar sauce.

A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.

Named for the sizzling sound (xèo) produced as the rice batter hits the hot pan, bánh xèo is a crisp, savory pancake meant to be broken apart and shared.

Creamy, rich, and packed with nutty, sharp, tangy, cheesy flavor, this 100% vegan loaded potato soup relies on a few secret ingredients and techniques to satisfy even the hungriest eater. Vegan mushroom bacon bits, broccoli, and scallions load it up.

Today we're doing Shepherd's Pie RIGHT by addressing the technical mistakes that will take it from good to great. Click here https://catalinacrunch.com/lagerstrom to get 15% off PLUS free shipping on any Catalina Crunch Cereal pack. Use my code LAGERSTROM at checkout. ☕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: BETTER THAN BOUILLON: https://amzn.to/3Rj9TrU BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 POTATO RICER: https://amzn.to/3wYZqZv 9x13 BAKIG DISH: https://amzn.to/3YcPqr7 (the one I use is actually Threshold brand from Target) BAKERS SPATULA: https://amzn.to/40cVsK1 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KUHN RIKON PEELER: https://amzn.to/2HTHeKq 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 RESTAURANT STYLE POTATO PUREE RECIPE VIDEO: https://youtu.be/Z8J2HgaaSgQ?t=27 -- RECIPE -- ▪2.5lb/1200g peeled russet potatoes ▪350g or about 2med onions, chopped ▪200g or 2-3 large carrots, medium diced ▪200g or 3-4 ribs celery, medium diced ▪200g or about ½ bulb fennel, medium diced ▪20g or 4-5 cloves garlic, chopped ▪40g or 3Tbsp olive oil ▪3lbs/1.5kg ground lamb (sub lean beef if you can’t find lamb) ▪salt ▪250g or 1c dry red wine (pinot noir, chianti, cab, etc…) ▪50g or 3 ½ Tbsp tomato paste ▪50g or 2 ¾ Tbsp beef paste (better than bouillon if you can find it) ▪50g or 3 ¾ Tbsp worcestershire ▪2g or 1t black pepper ▪2g or 2t fresh thyme, chopped ▪25g or 3 ½ Tbsp all purpose flour (sub gf flour or corn starch) ▪450g or 1 3/4c beef stock (sub chicken) ▪15g or 1/4c parsley, chopped ▪150g or 1 1/4c frozen peas ▪115g/1 stick unsalted butter, melted ▪125g or 3/4c heavy cream ▪125g or 1/2c sour cream ▪125g or 1c grated parmesan ▪3 egg yolks Add potatoes to a stock pot, cover with water and bring to a boil. Once boiling, reduce heat to medium low and cover. Cook for 30-40min or until a knife or cake tester doesn’t meet resistance when inserted. Drain and pass through a potato ricer. Stir in melted butter, cream, sour cream, parm, and two very large pinches of salt. Taste for seasoning. Add more salt if needed. Stir in egg yolks. Toss all cut veggies together in a bowl. Heat a large heavy bottomed pot over high. When hot, add olive oil and ground lamb and break apart while cooking. It should take about 5 minutes for the water to cook off then 5-10 more minutes to brown meat. When meat has begun to take on color and brown fond is forming in the bottom of the pot, add veggies and 1Tbsp 15g of salt. Stir to combine and cook for 3-4 more min until veg has begun to soften. Add wine to deglaze pot, scraping up fond on the bottom. Stir in tomato paste, bouillon, worcestershire, and black pepper. Once wine is mostly reduced, stir in thyme and flour. Cook until bottom of the pot glazes up with fond again, then add stock. Bring to a simmer then cover and lower heat to medium low to simmer until sauce is reduced by half and veggies are tender, about 10 min. Taste for seasoning and adjust with salt if needed. Off heat, stir in parsley and peas. Scoop filling into a 9”x13” (23cm x 33cm) baking dish. Press into dish and smooth to create an even layer. Spoon mashed potato mixture over the top and spread into even layer. Use a spoon or knife to “rough up” the top of the potatoes. You’re creating texture that can get crisp here. Feel free to be creative. Top with parmesan cheese. Place baking dish on a sheet tray and bake in a preheated 425F/220C oven for 25min. After 25 min, move dish under a high broiler for a minute or so until top is golden and crusty - keep an eye during broiling because potatoes can burn quickly. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #shepherdspie CHAPTERS: 0:00 Intro 0:10 Making the potatoes for the “crust” 0:38 Making the shepherd’s pie filling 4:22 My love of cereal is real (ad) 5:21 Finishing the filling 5:58 Building and baking the pie 8:17 The reveal 8:50 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 simple but decadent dish of sliced leeks, sautéed in butter until soft and sweet, finished with cream and Parmesan, goes perfectly with everything—under fish, seared chicken breasts, even sliced steak.

Making a batch of soup and freezing it for later is the best gift you can give your future self.

Dialing in baked Mac n Cheese with 2 recipes that are creamy, well balanced, and ready to be eaten straight out of the pan. Go to https://seed.com/brian and use code BRIAN at checkout for 15% off your first month’s supply of @seed’s DS-01® Daily Synbiotic! ☕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 10" Chef's Knife: https://amzn.to/3gBwL4q 3QT SAUCIER: https://amzn.to/3YnCIG0 BOX GRATER: https://amzn.to/3drHAUd 8QT STOCK POT: https://amzn.to/3wWpXGO ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KUHN RIKON PEELER: https://amzn.to/2HTHeKq 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 EVAPORATED MILK: https://amzn.to/40qZEWA MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 -- RECIPES -- CLASSIC SOUTHERN STYLE MAC AND CHEESE ▪225g or 1/2lb Sharp cheddar, shredded ▪225g or 1/2lb Colby jack, shredded ▪225g or 1/2lb American cheese, shredded (sub velveeta) ▪125g or 1c grated parmesan ▪450g or 1lb macaroni ▪3 eggs ▪125g or 1/2c sour cream ▪2 12oz/350ml cans evaporated milk ▪2g or 1tsp black pepper ▪8g or 1 3/4tsp salt ▪115g or 1 stick unsalted butter, melted Stir macaroni into well salted boiling water. Cook per package instructions or until al dente (should still have a strong bite and not be totally soft). Drain off water and add pasta to a large bowl. Mix all cheeses together into a bowl. In a separate bowl make egg custard by whisking together 3 large eggs, sour cream, evaporated milk, salt and pepper. Add egg custard, melted butter, and about 85-90% of the shredded cheese blend into the large bowl with the cooked macaroni. Gently stir together. Mixture will be very runny. Pour cheesy noodle mixture into a 9”x13” (23x33cm) baking dish, smooth down the top, and top with reserved shredded cheeses. Bake at 375F/190C for 35-40 min until cheese on top is golden and melted. -- FANCY BAKED MAC AND CHEESE ▪150g or 1 1/4c Pecorino, grated + extra for topping ▪250g or 2 1/4c Aged gruyere, grated + extra for topping ▪250g or about a cup Taleggio, cut into chunks (sub brie or camembert for less stinky cheese option) ▪80g or about 6Tbsp butter ▪60g or 1/2c ap flour ▪1200g or 5c whole milk ▪225g or 1/2c mascarpone ▪2g or 1tsp black pepper ▪5g or 1tsp salt ▪Pinch of nutmeg (less than a tsp) ▪1lb or 450g macaroni Melt but ter into a sauce pan over high heat. Whisk in flour. When mixture (roux) begins to turn golden, whisk in milk. Bring to a simmer, whisking often. Reduce heat to low and whisk in pecorino, followed by gruyere, then taleggio. When all cheeses are melted stir in mascarpone until combined. Remove from heat and whisk in pepper, salt, and nutmeg. Add a lid to cheese mix to prevent a skin from forming. Add macaroni into well salted boiling water and cook per package instructions or for 5min until al dente. Drain off water, add macaroni into a large bowl and stir in cheese mixture. Transfer macaroni cheese mix into a 9”x13” (23x33cm) baking dish, smooth down the top, and cover with additional grated pecorino and gruyere. Bake at 375F/190C for 35-40 minutes until cheeses are melted and top is toasty and golden. Allow to rest for a few minutes before serving. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro 0:18 Southern Style Baked Mac n cheese 4:50 Seed (ad) 5:51 Fancy baked mac n cheese 10:14 Let’s eat this thing #macandcheese #bakedmacandcheese #bakedmacaroni **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 creamy, homemade macaroni and cheese has fewer ingredients than the boxed version, and comes together in the same amount of time.

Now that my wife has decided to go 100% vegetarian for good, she's had to resign herself to the sad truth: the perfect buffalo wing can never again be hers. In an act of selfless valor, I made it my mission to provide her with a suitable alternative: deep-fried cauliflower.

General Tso's chicken gets a makeover with this homemade marinade, crisp coating, and sweet and salty glaze.

Are burgers sandwiches? Or hot dogs? We aren't here to debate, but we do have sandwich recipes for all the best that bread and fillings have to offer.

These hot cross buns star chewy apricots, cherries, and candied orange peel.

These muffins are infused with a mix of citrusy Earl Grey tea and lemon.

I drink Earl Grey almost every day, and over a recent cup I decided to use it emin/em my baked goods rather than alongside it.

This roasted eggplant and red bell pepper dip is rich and bright with distinct smoky notes.

Versatile whipped feta cheese can be served as a dip, slathered on toasts and sandwiches, dolloped into soups, and more.

Get the McDonald's–style fries of your dreams at home with this recipe for perfect thin and crispy french fries.

A creamy dip with an intensely onion flavored base. A splash of lemon juice adds some brightness while a bit of Worcestershire sauce gives it a meaty, umami-full backbone.

These finger-food recipes are the snacks you'll want at for Super Bowl.

Choose a full-flavored beer to give this cheese dip character, then grab a fresh hot pretzel and enjoy.