Recipes & Food

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.

This all-belly porchetta is as rich and crisp as it comes.

Minestrone is a hearty, easy, delicious meal that you can make with a couple of pantry staples and whatever fresh vegetables you happen to have on hand. It's really more of a process than a fixed recipe.

This Nicaraguan version of chicken soup has tender corn masa–based chicken dumplings infused with culantro and mint.

Puréeing garlic in lemon juice and blending chickpeas while they're hot = Israeli-style hummus that's both smooth and flavorful.

Classic hearty comfort food with tender chicken & fluffy homemade dumplings in aromatic chicken broth. Satisfying all-time family favorite!

Apple Galette really is easier and better than apple pie. And can we talk about the crust to filling ratio? 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: STAINLESS BENCH SCRAPER: https://amzn.to/3jfZkUL BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD CHEFS KNIFE: https://amzn.to/3gBwL4q 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 -- RECIPE -- CRUST ▪200g or 1 2/3c all purpose flour ▪20g or 1 3/4Tbsp sugar ▪3g or 1/2tsp salt ▪150g or 11Tbsp or unsalted butter, cold and cubed (i use grass fed - Kerrygold or similar) ▪65g or 1 1/8c ice cold water Add flour, sugar, and salt to food processor and process until combined. Add in cold cubed butter. Pulse until butter is incorporated and flour mix has become pebbly. Stream in ice cold water while pulsing (no more than 12-15 pulses to not overwork the dough). Dump dough out onto plastic wrap, squeeze into a mass, wrap and flatten into a big puck. Refrigerate for at least an hour. Allow to sit at room temperature for around 15 minutes before rolling out. Before baking, preheat oven to 375F/190C. -- APPLE FILLING ▪300g or 2 med-lrg honeycrisp apples, peeled and sliced into ⅛-¼” thick (less than 1/2cm) pieces. ▪50g or 1/4c granulated sugar ▪15g or 2Tbsp corn starch ▪2g or 1/2tsp salt ▪2-3g or 1tsp cinnamon ▪1g or 1/4tsp nutmeg, grated ▪5g or 1tsp lemon juice Gengly combine apples with the rest of the ingredients to coat. Allow apple mixture to sit while you roll out the dough. -- ROLLING OUT THE DOUGH AND BAKING GALETTE ▪Egg wash (1 egg whisked with a splash of water) ▪Sugar in the raw ▪Butter ▪Flaky salt Flour dough and work surface then roll out, using downward pressure, into a flat 12”/30cm wide circle. Transfer onto a piece of parchment then continue to roll out into a 13-14”/33-35c wide circle. Lay apples onto galette dough and pleat crust as shown @6:45 (or dump them all in the center if you want to be less fussy). Brush visible crust with egg wash then sprinkle egg washed crust with sugar in the raw. Drizzle in a few spoons of the cinnamon corn starch slurry that the apples were sitting in. Sprinkle with a pinch of flaky salt and place 3-4 slices of butter on the apples. Transfer galette and parchment onto baking sheet and bake at 375F/190C for 40-50min, rotating pan halfway through. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:27 Making the crust 2:36 Prepping the apple filling 4:03: Snoozin with beam (ad) 5:10 Rolling out the dough 6:44 Building and baking the galette 10:12 Let’s eat this thing #applegalette #applepie #applerecipe **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!

Athletic Greens Offer: https://athleticgreens.com/brianlagerstrom Get up to a year's supply of immune-supporting Vitamin D + 5 individual travel packs, both FREE with your first purchase! This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful. ☕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 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 INSTANT READ THERMOMETER: https://www.thermoworks.com/ThermoPop?tw=BRIANL -- RECIPE -- STEW RECIPE ▪5lb/2.5kg beef chuck ▪Olive oil ▪Salt ▪200g or about 2c pearl onions, peeled ▪400g or 3.4-4c carrots, cut into big chonky pieces ▪300g or 4.5-5c mushrooms, cut into large pieces ▪115g/1stick unsalted butter ▪125g or 3/4C + 3Tbsp AP flour (gluten free works too) ▪1800g or 1.8L/qt good beef stock (OR see my flavorful beef stock dupe below) ▪450g/1pint dark stout beer ▪500g/4c small golden potatoes, partially peeled and cut into very large chunks ▪2-3 bay leaves ▪2-3 sprigs of thyme ▪150g or 1 heaping cup frozen peas ▪fresh cracked black pepper Preheat oven to 500F/260C. Remove band of fat in the center of the pieces of chuck. See video @0:36. Cut the rest of the meat into cubes. You should be left with about 3.5lb/1.5kg of meat. Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into oven to sear for about 20-25mins until well browned. Preheat a large heavy-bottomed pot over medium high. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and pinch of salt. Sweat the veg to par-cook for 3-5mins until beginning to soften and caramelize. Transfer veg into a bowl and set aside. Return pan to stove over medium heat and add stick/115g butter. When butter is melted, add 100g or 3/4c of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color. Add beef stock and beer. Bring to a simmer, stirring and scraping frequently. When simmering, add in beef. Add a splash of water to the beef cooking tray, scraping up beef fond. Add to pot with beef. Stir to combine. Load pot, uncovered, into 300F/150C oven and cook for 2 hours, stirring halfway through. Add potatoes into the bowl with the par-cooked vegetables and mix with 25g/3Tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here). Add potatoes/veggies into stew pot and gently stir. Add in bay and thyme. Return to oven to cook for 1 more hour. At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy. Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew. Taste for seasoning and add salt if needed. Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread. -- BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID ▪1800g or 2 boxes store bought beef stock ▪30g better than bouillon ▪30g tomato paste ▪30g worcestershire ▪28g/4 packets of powdered gelatin Stir ingredients to combine and dissolve gelatin. -- 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #beefstew #beef #stew CHAPTERS: 0:00 Intro 0:14 Cutting down the beef 1:26 Veggie prep 2:36 Cooking the veg and making the roux 4:13 Flavorful cooking liquid (homemade stock dupe) 5:30 Adding the beef 6:11 Prepping the potatoes and returning to oven 7:36 AG1 ad 8:36 Finishing the stew 10:35 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 esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

A quick and soothing soup with egg whites and ground meat, flavored with cilantro and soy. A Chinese classic.

This potato and sausage soup is similar to the great tasting Toscana soup served at the Olive Garden. Add a salad and crusty rolls for a delicious meal.

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 a very basic recipe that is more or less what I did in the video: A glug of extra-virgin olive oil 4-6 ounces (120-160g) finely diced pancetta or salt pork 1/2 pound (225g) each of ground beef, lamb, and pork (you can use all beef instead of beef and lamb, or a mix of beef, veal, and pork) Salt and pepper 1 large onion, minced 2 large ribs of celery, minced 1 large carrot, minced 4-5 cloves of fresh garlic, smashed and minced Handful of minced fresh parsley and sage (optional, you can also use a bundle of rosemary or thyme) 1/4 cup (50g) tomato paste 1 cup dry wine (white or red is fine) 2 cups chicken stock (if using store-bought stock, sprinkle it with a couple tablespoons of gelatin and set it aside until the gelatin is hydrated before using it) 1 cup milk To finish: Fresh minced parsley and/or basil, freshly grated Parmigiano-Reggiano, and some more extra-virgin olive oil 1. Heat the oil in a wide straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add the pancetta and cook, stirring occasoinally, until it's well-browned and the fat has mostly rendered off, a few minutes. Add the meat, season lightly with salt and pepper, and cook, breaking it up with a spoon, until it's pretty well-browned as well, 7 minutes or so. 2. Add the onion, celery, carrot, and garlic and cook, stirring, until the vegetables are softened but not browned, about 5 minutes. Add the minced parsley and/or sage (or the bundle of rosemary or thyme) and the tomato paste and cook, stirring, until fragrant. There should be a large amount of browned solids on the bottom of the pan by now. 3. Add the wine and cook, scraping up the browned bits with a wooden spoon. Continue cooking until sauce is thick and the wine has fully reduced. Add the stock and milk and stir to combine. 4. Bring to a boil, then reduce heat until the sauce is at the barest simmer. Cook, stirring now and then, until the sauce is rich and thick and emulsified. Fat may break out as it cooks and form a reddish slick on top. This is OK, just keep cooking and that fat will eventually get re-emulsified into the sauce. 5. To serve, cook up some good fresh pasta (tagliatelle is traditional) or a hearty bronze-cut dry pasta such as rigatoni just until al dente (typically 10% or so less than package directions) in water that is about as salty as your tears. Transfer the cooked pasta to a large skillet and spoon some of the ragu on top of it. Add some minced parsley and/or basil, some freshly grated cheese, a drizzle of olive oil, and a big splash of the pasta cooking-water. Cook over high heat, tossing constantly, until the sauce is creamy and coast the pasta (add more pasta water as necessary if it looks dry or if the fat breaks out). Serve right away. Here is the much more intense version of Ragù Bolognese that I reference in the video. It is similar to the recipe that appears in my book, The Food Lab: https://www.seriouseats.com/the-best-slow-cooked-bolognese-sauce-recipe And here is a video showing that recipe: https://www.youtube.com/watch?v=MS_IdAevyMY And here is Niki Achitoff-Gray's fresh pasta recipe. I personally use a little less egg in my own fresh pasta, as I prefer working with a firmer dough: https://www.seriouseats.com/fresh-egg-pasta

The most flavorful butternut squash soup, made by roasting the squash until it's deeply browned and caramelized.

Think beyond seafood—creamy, tangy, and briny tartar sauce is good on so many things.

A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.