Recipes & Food

An easy, authentic recipe for Pad See Ew, one of the most popular stir fried Thai noodles with chicken. Tastes just like what you get at Thai restaurants!

An essential component of classic Nigerian dishes that is typically seasoned with Nigerian/Caribbean-style curry powder, dried thyme, ginger, red onion, and garlic and can include beef, chicken, turkey, and/or goat.

I'm pretty sure EVERYONE likes garlic bread in all of it's forms. It's objectively good. Here are two of my favorite ways to make it at home. Click here https://sbird.co/3vHtVCF and use my code BRIAN55 to get 55% OFF your first month at Scentbird. Currently only available in the US & CA. ☕Like this content and want to show support? Buy me a "coffee" here: https://ko-fi.com/brianlagerstrom This month, I tried: Forest by Rook Perfumes-https://sbird.co/3AxGJgF Sandalwood Sacré by Le Jardin Retrouve-https://sbird.co/3Tsdp40 Dirty Grass by Heretic Parfums-https://sbird.co/3wELnIy Sun Shower by Skylar-https://sbird.co/3AUf3Ea 🔪MY GEAR: BOOS BLOCK CUTTING BOARD: https://amzn.to/341OgnD ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 FOOD PROCESSOR: https://amzn.to/3jF5LT2 HALF SHEET PAN + RACK: https://amzn.to/34v7CSC KITCHEN AID MIXER: https://amzn.to/33eQot4 MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 BOX GRATER: https://amzn.to/3drHAUd --RECIPE-- CLASSIC GARLIC BREAD HERBED GARLIC BUTTER ▪230g/2 sticks butter, grated ▪25g/8-10 cloves garlic, minced/pressed ▪25g or 1/2c parsley, rough chopped ▪1 sprig rosemary, leaves only ▪5-6 sprigs thyme, leaves only ▪3g or 2tsp dried oregano ▪3g or 1 1/3tsp black pepper ▪Pinch red chile flakes ▪3g or .5tsp salt ▪75g or 1/3c extra virgin olive oil ▪Coarsely grated parmesan Add ingredients except parmesan to a food processor and process until well broken down and combined. Slice a french roll in half lengthwise and place cut side up on a sheet tray (FRENCH ROLL RECIPE: https://youtu.be/PNGtpfEahwI) Spread a generous amount of the garlic butter on each piece. Sprinkle with ground parmesan. Bake at 475F/245C for 10-15min until edges are crispy. Cut and garnish with an additional sprinkle ofl parm and olive oil -- PULL APART PARMESAN GARLIC KNOTS FRIED GARLIC BUTTER ▪50g/3Tbsp butter ▪15g or 1 1/4Tbsp olive oil ▪25g/8-10 cloves garlic, minced ▪3-4 sprigs thyme leaves ▪1 sprig rosemary leaves ▪20g or 1/3c parsley, chopped ▪3g or 2tsp dried oregano ▪Pinch chile flakes Add ingredients to small sauce pot and heat over medium high. Stir and cook for 60-90 seconds until butter is melted and garlic is fragrant. Allow to cool for a few minutes before combining with garlic knot dough. GARLIC KNOT DOUGH ▪180g 3/4c warm water ▪10g or 2.5tsp instant yeast ▪15g or 1.25tsp olive oil ▪5g or 1.25tsp sugar ▪280g or 2.75c bread flour ▪9g 1 1/3tsp salt Add ingredients to a mixer with dough hook attachment. Mix on high for about 6min. Dough should be well combined and clearing the bowl. Cover dough and allow to sit at room temp for 60min. Flip onto floured work surface and degas dough. Cut dough into 12 even pieces (no need to be exact). Roll, shape, and knot as shown in video @5:30. Place in a bowl and flour lightly to prevent sticking. TO FINISH AND BAKE KNOTS ▪Coarsely grated parmesan ▪Garlic butter (whole cloves, crushed/cracked & cooked in butter over med-high for 60-90 seconds) Add garlic butter to dough knots along with a handful of parm. Toss to combine. Place in a single layer in an oiled/sprayed 8”x8” (20x20cm) metal pan. Sprinkle top with parm. Cover and proof for 20-30min. Bake at 450F/230C for 12-15mins until golden. Brush top with with garlic butter. 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 CHAPTERS: 0:00 Intro 0:18 Making herbed garlic butter 2:00 Assembling and baking the classic garlic bread 4:17 Mixing dough for garlic knots 5:52 Making the fried garlic butter 6:29 ad 7:35 Proofing and baking the garlic knots 9:34 Let’s Eat This Thing #garlicbread #garlicknots #bread **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!

Everything you need to know about the staple ingredients of Filipino cuisine.

Marinated in coconut vinegar with lemongrass, ginger, and muscovado sugar and then basted with an annatto-infused oil over a hot grill, chicken inasal is smoky, tangy, and savory-sweet.

Warm your bones and fill your belly with this easy-to-make sancocho, a comforting Puerto Rican meat and root vegetable stew.

Although Mexicans relish seafood all year long, the months of March and April top the rest in consumption of fish and shellfish. Besides the fact that most species are available in late winter and early spring, the Lenten and Holy Week meatless meal traditions contribute enormously to this seasonal swell in the popularity of las delicias [...]

A creamy carrot soup flavored with cumin, ginger, and spicy North African harissa paste, with a toasted almond and parsley garnish.

Make your own homemade, delicious Old Bay-style seasoning mix to store in your pantry for cooking with seafood.

Garam Masala is a fragrant, flavor-enhancing spice mixture made from a combination of whole spices. It forms the backbone of many Indian dishes.

Red cabbage makes a colorful variation of sauerkraut and is rich in healthy probiotics. Get the recipe here.

Rich, creamy, and filling, yet also delicate and mild, the sweetness of the pork complementing the faint bitterness of the clams, accented by bits of celery and onion.

A lobster roll consists of chunks of tender, sweet lobster meat lightly napped in a thin coating of mayonnaise, all stuffed into a top-split, white-bread hot dog bun toasted in butter.

Go to https://thld.co/immi_pailin_0922 and use code pailin at checkout to save $5 on your order. Thanks to Immi for sponsoring this video! I'm here to prove that Thai fried chicken (aka Hat Yai fried chicken) is the best in the world, and give you 3 reasons for it. This recipe is also full of tricks and tips that you can apply to any other fried chicken! Try it out to see for yourself! It uses rice flour in the crust, so it's also a gluten free fried chicken recipe - all you need to do is use your favourite gluten free soy sauce! See also 7 Ways to Make Sticky Rice: https://youtu.be/YcTo0ZM8Iqg 00:00 Intro 00:50 How to make the marinade 02:30 How to prep chicken for frying 04:16 How to make fried shallots 07:17 Making the batter for the crust 08:23 How to fry the chicken 10:23 Plating and tasting JOIN US ON PATREON FOR BONUS CONTENT: https://www.patreon.com/pailinskitchen MY KITCHEN TOOLS & INGREDIENTS: https://kit.co/hotthaikitchen WRITTEN RECIPE: https://hot-thai-kitchen.com/hat-yai-fried-chicken MY COOKBOOK: https://hot-thai-kitchen.com/htk-cookbook/ CONNECT WITH ME! https://facebook.com/HotThaiKitchen https://instagram.com/HotThaiKitchen https://twitter.com/HotThaiKitchen https://www.pinterest.com/hotthaikitchen ---------------- About Pai: Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen. Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco. After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com

The classic New Orleans cold cut and olive salad sandwich gets pressed for a more intense, flavorful experience.

A South Carolina stew in a deeply flavored, light-bodied sauce.

Nobody knows how SPAM is made, but I think we can figure it out. 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 --------------------------------------------------------------- Full Recipe: https://www.joshuaweissman.com/post/making-spam-at-home-but-better

Chicken soup avgolemono is perhaps the most iconic of all Greek soups. The soup is thickened with eggs, and its flavor is brightened with lemon.

Classic turkey 'n' dumplings-style stew that is ready to take to the table in just over an hour, thanks to the clever use of leftover turkey and light, fluffy, biscuit-based dumplings.

This simple old fashioned dish with flat and tender dumplings is nothing short of slurpy chicken heaven.

A gluten- free version of the wintertime classic, our chicken and dumplings has a rich, flavorful broth and light, fluffy dumplings.

[Photograph: Maggie Hoffman] Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn't cloudy....

Thanks to Fetch Rewards for sponsoring this video! Download the app now and use the code RAGUSEA to get 2,000 points when you scan your first receipt! → https://fetch.thld.co/araguseasep Sign up for Fetch Rewards — the easiest way to save money on groceries! This is a limited time offer for my viewers. ***EASY RECIPE, FEEDS 4-6*** 2 14 oz (400g) cans chickpeas, drained 1 14 oz (400g) can crushed tomatoes 1 4 oz (100g) can diced chiles 1 tablespoon garam masala 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried ginger salt oil vinegar or lemon juice fresh cilantro (optional) Heat a little oil in a pot over medium heat and fry the garam masala until fragrant. Stir in the chiles, tomatoes, chickpeas, garlic powder, onion power, ginger powder and enough water to cover everything. Simmer 20-30 minutes until thickened, taste and add salt and lemon/vinegar to taste, and stir in some cilantro leaves. Serve over basmati rice. ***HARDER RECIPE, FEEDS 4-6*** 1.5 cups (500g) dried kabuli chana (or other chickpeas) 1 large onion 2-4 fresh chiles 3-4 fresh tomatoes (or a 14 oz, 400g can of crushed tomatoes) half a head of garlic 1 large thumb of ginger 5-10 green cardamom pods 2-3 bay leaves 1 teaspoon cumin seeds 1/2 teaspoon of coriander seeds 1/2 teaspoon black peppercorns 1/2 teaspoon mustard seeds 1/2 teaspoon fenugreek seeds 1 black cardamom pod 1 small piece of cinnamon stick 1/2 teaspoon turmeric tomato paste ground amchoor or lemon juice salt sugar ghee (or of oil) fresh cilantro Soak the chickpeas for at least a few hours, then boil with a teaspoon of salt until just tender. Put the cumin, coriander seeds, peppercorns, mustard seeds, fenugreek seeds, black cardamom and cinnamon stick into a dry pan and toast over medium heat until fragrant. Cool and grind to a fine powder. Peel and roughly chop the onion, garlic and ginger. Roughly chop the tomato and chiles. Heat some ghee in your widest pan over medium heat and fry your fresh-ground masala along with the turmeric until fragrant. Add the garlic and ginger and fry for a moment, then all the rest of the chopped vegetables. Cook, stirring constantly, until enough water has evaporated that things are staring to brown. Deglaze the pan with a little water, then puree the contents. If you want a smooth sauce, push it through a fine mesh strainer. Clean the pan, head some more ghee and fry the green cardamom pods and the bay leaves until fragrant. Put in about a tablespoon of tomato paste and fry it for moment before stirring in the pureed sauce. Stir in the cooked chickpeas along with as much cooking water as you want for the sauce texture you like, and simmer for about 15 minutes. Stir in amchoor powder (or lemon juice), salt, a pinch of sugar and fresh cilantro to taste. Remove the bay leaves and serve over basmati rice.

What’s not to like about fried cheese? This mozzarella sticks recipe is ooey, gooey, crunchy and creamy. Serve them with your favorite dipping sauce or take it up a notch with a sprinkle of sugar and coated in honey.

A flavorful potato salad that is creamy, tart, and spicy all in one. This is the one potato salad recipe you need to have.

Make this easy, warming, delicious pork chili recipe with a New Mexico edge for tons of flavor with minimal effort.

Perfectly cooked boiled eggs, homemade mayo, bright lemon juice, crunchy celery, and some fresh parsley make for a near-perfect egg salad.

The classic New Orleans sandwich combines a homemade olive salad with layers of thin-sliced Italian cold cuts. The secret is to let it rest before eating so the olive juices get absorbed into the bread.

Pan pizza is one of the best pizzas, but what if you don't want to wait 8+ hours to eat it? This 1 hour cast iron pan pizza recipe is your answer. Use my code BRIAN15 for 15% off your @FLY BY JING order at https://flybyjing.com/influencer-brian ☕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 PLASTIC CUTTING BOARD: https://amzn.to/2JioHYR ESCALI DIGITAL SCALE: https://amzn.to/30bNZO3 IMMERSION BLENDER: https://amzn.to/36ycPf2 12" CAST IRON PAN: https://kohls.sjv.io/P0N5ze MY FAV STAINLESS BOWL: https://amzn.to/36j8SL6 @Adam Ragusea 's cake pan pizza video: https://youtu.be/oII1EbBffY0 My Detroit-style pizza video: https://youtu.be/AEV1owoLdFU My Thin Crust 1 Hour pizza video: https://youtu.be/T57vFsL8eAU --RECIPE*-- *makes 1 12" round or 2 8" square pizzas (see dough recipe for 1 10" round below) ▪180g or 8oz beer, warmed to 90-95F/32-35C ▪10g or 3 1/3tsp instant yeast ▪5g or 1 1/4tsp granulated sugar ▪15g or 1 1/4Tbsp olive oil ▪9g or 1.5tsp salt ▪280g or 2 1/4c bread flour Warm beer in saucepot over low heat. Transfer to bowl and add yeast. Mix in sugar, olive oil, and salt. Add flour and stir to combine with a spoon before switching to a soaking wet hand to finish squeezing and mixing the dough until it forms a cohesive ball. Cover and ferment at room temp for 15min. Perform a strength building fold as shown @2:06. Cover and ferment at room temp for another 15min. Transfer dough into a well oiled/sprayed 12” cast iron (or split between two 8” square pans). With oiled fingers, press dough out to fill the shape of the pan. Cover and allow to rest for 10min. Preheat oven to 550F/285C with baking stone or steel. Use finger tips to press dough out into the pan the rest of the way. -- SAUCE: ▪28oz/794g can crushed tomatoes ▪100g or 7Tbsp tomato paste ▪20g or 1 2/3Tbsp granulated sugar ▪12g or 2tsp salt ▪2g or 1tsp onion powder ▪2g or 1tsp garlic powder ▪1g or 1tsp dried oregano ▪1g or 1tsp dried basil ▪Pinch of chile flakes Combine all ingredients and pulse with an immersion blender until smooth, about 30 sec. -- THE BUILD ▪250g or 1/2lb full fat mozzarella, shredded ▪Pepperoni (i like Spread 4-5 generous spoonfuls of sauce over the dough followed by 1/2lb or 250g of shredded mozz, then pepperonis (and any other toppings you’d like). Allow to proof on the counter for 10-15min then bake on top of baking steel for 16-18min. -- RECIPE FOR 10" ROUND DOUGH: ▪150g beer, warmed to 90-95F/32-35C ▪8g instant yeast ▪4g granulated sugar ▪13g olive oil ▪8g salt ▪240g bread flour 🎧MUSIC: EPIDEMIC SOUND. Free trial available at: https://www.epidemicsound.com/referral/ccpjb3 #panpizza #pizza #panpizzarecipe CHAPTERS 0:00 Intro 0:26 Mixing and shaping the dough 3:32 The sauce and toppings prep 4:48 Prepping the dough to be topped 5:05 Fly by jing (ad) 6:08 Topping and baking 8:25 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!

NOTE: I said Patsy's is on 118 and Lenox in this vid. It's not, it's on 118 and 1st. The chopped cheese is a Harlem bodega sandwich made with chopped up burger patties and cheese on a hero roll. I grew up in Morningside Heights and lived in Central Harlem up until around 6 years ago, where I'd get my chop cheese from the bodega on 135th and Lenox (I don't know if it's still around). They're originally from Hajji's Deli on 110th and 1st in Spanish Harlem. My sister who lived in Brooklyn until around the same time had never heard of them. I don't think you find them outside the Harlem and the Bronx much (except now there are some cheffy $15 versions available around the city which... kinda misses the point, I think. This is $4-5 late night drunk food.) The delis are usually run by Yemeni immigrants, who also run most of the fried chicken joints in Harlem that I knew of. I live in the Bay Area now and we don't get NY-style hero rolls out here, but I was craving one so I made it on our local cheap sandwich bread, Dutch crunch. You can make it on any kind of soft, cheap roll. Anything you'd build a sub or hoagie or grinder or whatever-you-call-that-kinda-sandwich-where-you're-from will work. I also added Hatch chiles to mine. You can use pickled peppers if you want something more similar to what you could actually get in a Harlem bodega. The real key to this sando is seasoning it with powdered chicken bouillon. At least, that's what the bodegas I went to used to use. Wrapping it before cutting it in half is also a good move, as that wrapping compression is what lets you get bites with a bit of everything, and keeps it from all falling apart. Also being drunk before eating. That helps. These are usually made on a deli-style flattop griddle, and they're made with cheapo pre-formed burger patties that are chopped up with spatulas and onto a split hero roll (that may or may not be toasted in a press) with American cheese, whatever sandwich toppings you want (raw LTO, grilled onions, pickles, pickled banana peppers, mayo, ketchup, mustard - whatever you want). At home you can make it in a cast iron skillet over medium-high heat. I press my roll between two pre-heated pans to mimic a panini press. You want the bread to be a little crispy on the outside, but not super crusty. It's a loose sandwich so if the bread is too crusty is falls apart.