I just want to make sure I don't have Food in my teeth no one cares okay Great Natural hi I'm suie I'm a contributor to New York Times cooking and we are going To make black pepper beef and…
Cuz I don't want to [Music] A girlf I'mma the back for the me a Break
These mushroom Smash Burgers are in one Word awesome we are basically pretending That a portabella mushroom is a burger Patty you get a c ir and skillet super Hot add the mushrooms put another heavy Skillet on top and…
JeanHave you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would … Read More
Wow oh wow wow Wow we are at the Smarties candy factory Candy necklace how many of these did I Wear I grew up obsessed with candy I Just love the whole process
Wow oh wow wow Wow [Music] Wow woo it is 5:30 in the morning and it Is really really Cold looks like we're in the right place Good morning morning it's cold oh I kind Of broke [Music] It hairnet…
Olive oil is an incredible if Unsuspecting ice cream topping but then I was thinking what could you do to the Olive oil and my first thought was dates Because when you SE your dates in olive Oil the outside…
Now when it comes to side dishes Potatoes are the go-to vegetables but Knowing how to cook potatoes is actually Harder than it looks because you know Potatoes they look simple right you You're just going to peel them cook…
We need to press our tofu so even though It's extra firm I want to still press Any extra liquid that I can out of there Cuz that means a crisper tofu and it Also means that it leaves room…
It's Kenji reader Ashley Allison in Chicago recently wrote to me asking About when she should be adding salt to Her eggs if she's going to be scrambling Them so for the moistest most tender Scrambled eggs you want to…