Recipes & Food

No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well.

A handful of ingredients and a well-seasoned cast iron skillet are all you need to make this Southern breakfast staple.

Arroz caldo is a hearty Filipino congee made with chicken and rice and seasoned with onion, garlic, ginger, and fish sauce and topped with crunchy fried garlic. The result is a quick, comforting bowl that's a perfect wintertime meal (and rivals chicken soup for its ability to sooth those suffering from a cold).

After eating Chinese cabbage for more than 30 years, it turns out that I have been doing it wrong all the time. The old method of my 80-year-old grandmother is really delicious. Join as a member to sponsor a picture of food: https://www.youtube.com/channel/UC42yFsR28e17B5RTtHlQuEQ/join What I'm sharing with you today is If you like a painting, you can click: 【http://bit.ly/3ry5hk4】 Hello everyone, I am a painting. One picture thinks that food is a necessity in life, a delicious meal will make you feel happy throughout the day and be more motivated to work! Yihua will share a home-cooked dish here every day, so that everyone can enjoy delicious food every day. While publishing the video, Yihua will provide you with subtitles in more than 20 languages ​​(English, German, French, Malay, Filipino, Hindi, Urdu, etc.) for everyone to watch and learn how to make Food. . Friends who like food can subscribe. Remember to click the little bell 🔔 If there are English subtitles and Chinese subtitles, or there are double Chinese subtitles, you can press CC to turn off the built-in subtitles (the mobile version is in the upper right corner, and the computer version is in the lower right corner). 【🐷Pork Food】http://bit.ly/2M6IOLg 【🐂Beef Food】http://bit.ly/3dqMNxE 【🐏 Lamb Food】http://bit.ly/3uhFf6k 【🐓 Poultry Food】http://bit.ly/3ujsng8 【🐟 Seafood Food】http://bit.ly/3aDMii4 【🥬Vegetarian】http://bit.ly/37x0pno 【🌝Other Foods】http://bit.ly/2NfZRvd Business cooperation: bdcilimited@gmail.com food, foodofinstagram, foodie, toptags, instafood, yummy, amazingfood, tasty, chinesefood, chinesecuisine, chinesecooking, asianfood, chinesefoodlover, asiancooking, asian, asiancuisine, foodculinary, spicyfood, delicious, chineseculture, home-cooked, homefood, homecookedfood, homemademeal, Home Cooking, Specials, Gourmet, Appetizers, Delicious, Food Videos, Snacks Meet Everyday Kitchen, Lingzi Kitchen, Soul Shuguo Cuisine, Old Northeast Cuisine, Xiaoying Cuisine, Cuisine Erha, Xiaoan Cuisine, Feng Xiaochu, Xiaoying New Food, Home Cooking Diary, I am Ma Xiaobad QistinWongTV, Uncle Shui, Sister Coup, Gourmet Cooking, Food Writer Wang Gang,

Breaded, heavily seasoned cheese balls make the perfect cheesy vehicle for thick, garlicky red sauce.

The key to making the best-tasting banana bread is using a blend of spices to amplify the banana flavor, along with a few other tricks to keep the crumb moist and tender.

This ancient protein-rich food deserves a place in your kitchen, especially when there are more and more great recipes out there that use it!

Cozy, hearty, and comforting — what more could you ask for in a winter meal? Easy, too? You’ve got it! This 1-pot white bean and mushroom stew is all that

Is it just us or does it seem like cucumbers repel any dressing you add to them? Not so fast! After some research and testing, we learned that smashing

This Meatball Sub is the best thing I've eaten all year. That includes the 3 Michelin star $850 meal I ate in France. Visit https://ntn.so/brianlagerstrom to sign up to Notion for free! ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom 🔪MY GEAR: BAGUETTE PAN: https://amzn.to/3BtsU4q BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD 10" Chef's Knife: https://amzn.to/3gBwL4q ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KITCHEN AID MIXER: https://amzn.to/33eQot4 6.75qt LE CREUSET DUTCH OVEN: https://amzn.to/39o1VK7 QUARTER SHEET PAN + RACK: https://amzn.to/3jqDGgx MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 --RECIPE-- Makes 5 sandwiches + 1 extra roll SUB ROLLS ▪380g or 1 5/8c water 86F/30C ▪12g or 3tsp instant yeast ▪20g or 1 3/4Tbsp granulated sugar ▪525g or 4 1/4c bread flour ▪12g or 2tsp salt ▪Untoasted white sesame seeds Add water, yeast, sugar, flour, & salt to mixer with dough hook. Mix on high for 6min. When ready dough should be formed into a ball that clears the sides of mixer and should pass the tug test (see @0:42). Place dough into a bowl and round as shown @0:49. Cover and let sit at room temp for 45min. Perform a strength building fold then round and tuck into a ball as shown @1:09. Cover and allow to sit at room temp again for another 45min. Flip dough onto floured cutting board and degass well. Divide dough into 6 pieces (about 150g each). Preshape each piece as shown @4:20. Cover dough balls with damp towel and rest for 15min. Prepare 2 trays/plates: 1 with white sesame seeds, the other with a wet towel. Spray/oil baguette pan (if you don’t have a baguette pan, proof in couche and bake on sheet tray) Shape rolls as shown @5:12. Place shaped roll onto wet towel, seam side up, then into sesame seeds. Place in baguette proof pan, seed side up. Cover with a towel and proof for 45-60min. Score rolls and mist well with water. Load pan into 400f/205C oven to bake for 18-20min, spritzing rolls and oven again before closing door. -- MEATBALLS ▪200g 3/4c + 1Tbsp whole milk ▪50g or 1/4c sour cream ▪1 egg ▪150g white bread (about 6 slices), cut into cubes ▪1lb/.5kg 80/20 ground beef ▪1lb/.5kg 80/20 ground pork ▪125g or 1 1/4c grated parm ▪15g or 1/4c fresh parsley, chopped ▪15g or 4-5 cloves garlic, minced ▪Pinch chile flakes ▪3g or 1.5tsp ground black pepper ▪18g or 1Tbsp salt ▪15g lemon juice (juice ½ lemon) Whisk milk, sour cream, and egg. Add bread. Whisk/stir until pasty and broken down. Add the remaining ingredients and mix well. Divide into 15 100-105g balls. Work and roll balls between your hands. Place each ball on parchment lined sheet tray. Bake at 475F/245C for 25min, flipping after 15min. -- SAUCE ▪Olive oil ▪White onion, small diced ▪15g (4-5 cloves) garlic ▪Salt ▪Chile flakes ▪28oz can tomato puree ▪28oz can crushed tomatoes ▪sugar Preheat large, heavy bottomed pot over medium. Add in a long glug of olive oil. Add onion, garlic, and pinch of salt. Sweat, stirring every couple of minutes until onions have softened. Add pinch of chile flakes and allow to bloom for about a minute. Stir in tomatoes and bring to a simmer. Reduce heat to med low to reduce for about 25min. -- PUTTING IT ALL TOGETHER ▪Full fat mozzarella, sliced (2 per sandwich) ▪Giardinara, chopped finely (recipe below) Gently stir cooked meatballs into pot of sauce. Taste for seasoning. Stir in pinch of salt and pinch of sugar. Roast in 350F/175C oven to reduce for 20-25min. To prep sub rolls, halve then remove about half of bready filling from the top piece. Put 2 pieces of mozz on bottom piece and place under broiler on high until cheese is melted and bread is a little toasty (30-50sec). Spoon giard on top of cheese followed by 3 saucy meatballs. Top with toasty top bun. -- GIARDINIERA (makes 1qt/ltr) ▪150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots ▪75g or 1/2 c serrano (or another hot pepper of choice) ▪400g or 1 3/4c white distilled vinegar ▪200g or 3/4c water ▪24g or 1 1/2 tbsp salt ▪300g or 1 1/3c light olive oil ▪150g or 3/4c ex virgin olive oil Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days. After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use. -- #meatballsub #meatballs #sandwiches CHAPTERS 0:00 Intro 0:19 Mixing the bread 1:40 Meatballs 3:49 Bread: shaping 5:58 Baking the balls and starting the sauce 7:09 Organizing my videos with Notion (ad) 8:19 Finishing the balls and sauce 10:03 Baking the rolls 11:03 Assembly 13:08 Let’s eat this thing **DISCLAIMER: links in this description may be affiliate links. If you buy these products via my links I'll receive a small commission at no added cost to you.

A Sicilian pizza that's as close as you're going to get to the famous Spicy Spring at Prince Street Pizza in New York City.

The best Italian-American meatballs are plump, juicy balls of flavorful meat that's so tender a spoon can pass right through it. Here's how to make them.

We've uncovered the best Pinsa recipes that are so easy to make in your own home. They taste amazing and you won't believe how...

Think of this recipe as a sloppy Joe with its shirt tucked in. It has a day job now, but still likes to party. You can get my favorite cookware from Made In today with a 15% off discount using my link: https://madein.cc/brianlagerstrom ☕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: MEAT CHOPPER: https://amzn.to/3SGuk2M 12" MADE IN NONSTICK: https://amzn.to/3EHtnkG CUTTING BOARD: https://amzn.to/341OgnD DIGITAL SCALE: https://amzn.to/30bNZO3 -- RECIPE -- ▪1lb/.5kg 80/20 ground beef ▪1g or 1/4tsp baking soda ▪100g or 1 large or 2 small poblano peppers small diced ▪150g or 1 large yellow or white onion, small diced ▪Olive oil ▪5g or 1tsp salt ▪5g or 1 1/2tsp onion powder ▪5g or 1tsp garlic powder ▪2g or 1tsp black pepper ▪5g or 1 3/4tsp paprika ▪Pinch of Chile flakes ▪10g or 1 1/2Tbsp flour (all purpose or gluten free blend) ▪50g or 3Tbsp tomato paste ▪50g or 3Tbsp ketchup ▪15g or 2Tbsp yellow mustard ▪15g or 2 1/2-3tsp brown sugar ▪50g or 3 1/2Tbsp worcestershire ▪20g or 1 1/2Tbsp red wine vinegar ▪10g or 1 ½tsp better than bouillon beef paste ▪350g or 1 1/2c stock (chicken or beef) Add beef to a bowl with baking soda and mix thoroughly to incorporate. Preheat a large nonstick pan over medium high. Add a squeeze (Tbsp or so) of olive oil followed by diced onions, poblanos, and a pinch of salt. Saute for 3-4 mins, stirring often. When veg has softened a bit and has started to brown, add in beef/baking soda mix, using a meat musher or wooden spoon to break up meat into small pieces. When beef is broken down well and is beginning to brown, add salt (5g), onion powder, garlic powder, pepper, paprika, and chile flake. Stir to combine and cook for about 30 seconds. Add flour and stir to combine and cook for a few seconds. Add tomato products, mustard, brown sugar, worchestershire, vinegar, bouillon, and stock. Stir to combine. Bring to a simmer then reduce heat to medium low to reduce for about 10-12 minutes, continuing to stir and break up meat as sauce reduces. Taste for seasoning and add salt if needed. Serve on toasted brioche bun. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS 0:00 Intro & Manwich tasting 1:28 Cooking the beef 3:46 Seasoning/sauce 5:00 The nonstick cookware i’m using (#ad) 6:05 Finishing the sloppy joe mixture and tasting 7:09 Putting it together 8:20 Let’s eat this thing #sloppyjoe #sloppyjoseph #schoollunch **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!

Dig into this Thai salad of crispy, runny fried eggs with fresh herbs, aromatics, and a sour-spicy dressing.

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.