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Every culture has their idea of the perfect omelette—impeccably rolled with barely a hint of browning, folded over and stuffed to the brim, layered with creamy potatoes...the list goes on! Here's a collection of omelette recipes to satisfy every craving.

Also known as Seven Layer Cookies, these gooey treats combine coconut, chocolate chips, pecans, and a graham cracker base.

This cornbread achieves a wonderfully smoky and charred flavor by toasting the cornmeal, charring the corn and poblano pepper, and baking on the grill.

Soft scrambled eggs, melted cheddar cheese, crisply browned potato hash, guac, sour cream, hot sauce, and bacon, all piled into a tender flour tortilla.

This candied bacon is bathed in brown sugar and maple syrup, with a subtle kick from gochujang and pepper flakes and a touch of orange zest. Eat it on its own or treat it as the ultimate addition to a BLT.

Sweet, savory, and everything in between.

Chips, crackers, popcorn, and other snacks that are both quick and delicious.

These egg recipes, from classics like sunny-side up to elegant quiche and omelettes, are guaranteed to upgrade your breakfasts.

This ultra-creamy avocado smoothie gets its sweet, tangy flavor from frozen mangoes, orange juice, and a ripe banana.

Wanna know the secret to seriously chewy oatmeal bars? Marshmallow. Peanuts and chocolate add a great final touch.

Get your peanut butter on with these buttery, honey roasted peanut-y, Captain Crunch Peanut Butter cereal bars.

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El arroz es el cereal mas extendido por todo el mundo. Nuestro Arroz Inflado está hecho a base de harina de arroz y un proceso de extruido y secado. Se ha convertido en uno de los snacks más demandados y esto se debe a que es un alimento ligero que nos da mayor, saciedad, calma el hambre aportando menos calorías y nos brinda una buena cantidad de fibra la cual ayuda a mantener un tránsito intestinal adecuado . - Vegano - Buena fuente de fibra - Color cafe claro y olor caracteristico    Ingredientes:   Harina de arroz, harina de maíz, azúcar, quick coat, aceite de maíz y lecitina de soja. Origen: EUA Conversión:    *Importante:   Este producto se procesa en planta y equipo donde se procesa trigo y avena, trazas de estos productos pueden ser encontrados. Almacenar a una temperatura de 20 a 30 °C.

The naturally sweet and earthy flavor of Corn Flakes shines in this riff on classic Rice Krispies treats.

The Rice Krispie treats of your childhood get a grown-up makeover with a homemade chocolate-stout marshmallow. Pretzels and potato chips replace the rice cereal, and a boozy chocolate drizzle finishes off these sweet, salty, and chewy bars.

Toasting the Rice Krispies and generously seasoning the bars balances the sweetness of the marshmallows, while brown butter adds rich, nutty flavor.

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.

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!

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.

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.

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.

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

Avocado toast may be annoyingly trendy, but it also makes a quick and delicious snack. It's easy to bulk up with the addition of a few toppings and garnishes, for a versatile, refreshing, and satisfying meal-in-one.

This Mexican-inspired take on avocado toast gets its acidity from fresh lime juice and a dash of creamy heat from homemade chipotle mayo. It's all topped off with a layer of salty, crumbly Cotija cheese and a generous dose of grassy cilantro.