Recipes & Food

These breakfast buns feature made-from-scratch Nutella twirled up in a fluffy yeast-raised dough—what could be better for a lazy weekend brunch?

Say good-bye to Nutella and hello to a totally homemade chocolate-hazelnut spread, loaded with more hazelnuts and less sugar than what you buy at the store.

A thick, creamy filling of homemade Nutella makes these bittersweet breakfast buns a perfect companion to a steaming mug of coffee on a lazy morning—lazy, because you make the dough the night before!

A hearty, comforting meal of stale bread, silky custard, crisp bacon, and hearty kale that can be prepared well in advance and enjoyed any time of day.

A rich and hearty soup that is undeniably satisfying.

Made in the style of yellow cake, with plenty of egg yolks, this pumpkin cake uses real squash purée and loads of autumnal spices to evoke the classic flavors of pumpkin pie.

From a host of Christmas cookies to a classic yule log and a standout Mexican cheesecake, these are our favorite holiday desserts you can make in prepare and still blow everyone away with.

This ‘soup’ is made from creamy-white Egusi melon seeds which are ground and poached in seasoned stock, often with a mix of protein (beef and dried fish being most common) and greens.

Solyanka soup is popular in Russia and Ukraine and is a combination of sausage, cured meats, rich broth, olives, capers, and more.

If you can't get the real thing, this version comes close, thanks to Genoa salami, pancetta, buttermilk powder, and a trio of red peppers.

Korean barbecue may get all the attention, but soups and stews really make up the backbone of the Korean diet. Get to know a few favorites.

This recipe takes ideas from traditional Polish kapusniak (sauerkraut soup) and combines them with the creamy texture of potato-leek soup for a bowl that's satisfyingly rich and filling, but with a tangy, bright flavor.

Kimchi is more than just cabbage. A guide to the Korean fermented staple.

There are hundreds of variations on classic Polish kapusniak (sauerkraut and sausage soup). My version lays no claims to authenticity, but it is simple, delicious, and deeply nourishing. Sauerkraut and fresh cabbage come together for extra flavor in the broth.

This recipe for traditional Croatian stuffed cabbage (sarma) is from Klara Cvitanovich of Drago's Restaurant in New Orleans and Metairie, La.

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