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Food Lovers

Thanksgiving Turkey 5 Ways | Basics with Babish [Video]

Thanksgiving Turkey 5 Ways | Basics with Babish

This episode is sponsored by Butcherbox. New members will receive 2 delicious, 100% grass-fed NY strip steaks for free in every box for a year. Click here: http://butcherbox.com/babishsteaks

Babish Cookware on Amazon: http://bit.ly/babishstore

Recipe: https://basicswithbabish.co/basicsepisodes/apple-cider-donuts

My playlist of preferred cooking tunes, Bangers with Babish!
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Categories
Food Lovers

At Home for the Holidays with Gordon Ramsay [Video]

Gordon is coming to you live from his home to show you how to make the ultimate holiday dinner using his favorite line of pans, HexClad. Gordon will show you in 45 minutes how you can make a stunning appetizer, entrée and side (and maybe even dessert) that will wow any guest. From scallops to a roasted chicken, you'll see Gordon give a holiday cooking lesson like never before!https://hexclad.com/Ingredients for Today's Cookalong: Chickenchicken thighs (bone-in / skin on) olive oil fresh thyme and rosemary garlic lemon zest butter Gravy bacon lardons onion garlic hard apple cider chicken stock sliced apples fresh thyme and rosemary flourLeeks maple syrup light miso sliced garlic grated ginger soy sauce mirinsesame oil chili flakes lemon zest Root Veg rainbow carrots parsnips red onion baby turnips light miso chicken stock buttertoasted pepitas / chili flakes Scallops slaw shredded cabbage (purple and savoy) shredded apple pomegranate seeds (arils) sliced mintcrushed hazelnuts apple cider vinaigretteshallotapple cider lemonolive oil salt and pepper scallops olive oil unsalted butter fish stock lemon zest / juice creme fraiche squash pureeroasted squash garlic rosemary/thymebutter salt and pepper Salad Shallot-Quince Vinaigrettequince pastewater mince shallot apple cider vinegarolive oillemon salt and pepperbutter leaf lettucebaby spinach slice persimmons crumbled blue cheese pickled shallots shallots sugarred wine vinegar Panna CottaPanna cottasheavy cream sugar milk splash of rum gelatin Pomegranate Glaze Shaved chocolate curls Pomegranate seeds (arils)

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Food Lovers

Loaded Potato Skins with Sour Cream and Onion Dip [Video]

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.comInstagram: http://www.instagram.com/mrsvitaleOfficial Facebook Page: http://www.facebook.com/LauraintheKitchenContact: Business@LauraintheKitchen.comTwitter: @Lauraskitchen

Categories
Food Lovers

To learn more about how you can make more nutritious choices at the grocery store visit http://www.guidingstars.comThanks to Guiding Stars for sponsoring this video! #guidingstarsTo get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.comInstagram: http://www.instagram.com/mrsvitaleOfficial Facebook Page: http://www.facebook.com/LauraintheKitchenContact: Business@LauraintheKitchen.comTwitter: @Lauraskitchen

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Food Lovers

ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:https://www.yeungmancooking.com LEARN HOW TO MAKE AN EASY, MEATY BOLOGNESE RECIPE AT HOME!LAY HO MA! This recipe is so scrumptious and easy to cook up, who knew it would be a pasta-bility! Join me in this episode and learn how to make a delicious vegetarian / vegan bolognese recipe right at home! Let's begin Ingredients:200g extra firm tofu2 tbsp chili oil (https://youtu.be/oYz9GNg-8tw)1 tbsp soy sauce1 1/2 tbsp dark soy sauce4 pieces garlic1 red onion2 carrots3 stalks celery130g tagliatelle2 tbsp olive oil1/4 tsp saltpepper to taste1 tsp crushed pepper flakes1/2 tsp dried oregano2 tbsp tomato paste1 cup red wine3 cups tomato pureéDirections:1. Pat dry the extra firm tofu with a paper towel. Then, mash the tofu with a fork into a crumble 2. Heat up a nonstick pan to medium heat. Add the chili oil 3. Add the extra firm tofu and sauté for 3-4min. Add the soy sauce and dark soy sauce. Sauté for another couple of minutes. Then, set the tofu crumble aside4. Bring a pot of water to boil for the pasta5. Finely chop the garlic, red onion, carrots, and celery stalks6. When the water comes to a boil, cook the pasta to package instructions 7. When the pasta is done, reserve 1/2 cup of pasta water. Strain out the pasta and set aside 8. Heat up a stock pot to medium heat. Add the olive oil followed by the red onions. Sauté for 2-3min9. Add the garlic, salt, pepper, crushed pepper flakes, and dried oregano. Sauté for 2-3min. Add and sauté the carrots and celery for 5-6min10. Add the tomato paste and sauté for another 2min. Add the red wine and cook for 2-3min. Add the pasta water, crumbled tofu, and tomato pureé 11. Give the sauce a good stir, then let it simmer for 20-30min12. Plate the pasta and sauce. Add some freshly cracked pepper and a drizzle of olive oil to serveIf you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.STAY IN THE LOOP ON SOCIAL MEDIA!Wil's Recipes on Instagram: @yeungmancookingWil's Recipes on Facebook: fb.me/yeungmancooking.comWil's Photography + Video on Instagram: @wyphotography.comWil's Photography + Video on Facebook: wyphotographySFM1HYLZVM5A3JNIQPPBQZPLYB31ZRPFYou are watching:https://youtu.be/BC5OGA4_uYI