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Steak showdown! Airy Fryer, Cast Iron, or Oven - discover which one cooks your perfect steak. We've got recipes for delicious sauces like cowboy butter and chimichurri, plus tips to avoid common mistakes. Let the sizzle begin! https://ift.tt/UrMS4W9 https://ift.tt/97JArHD https://ift.tt/oagjwCG 00:00 Intro 00:13 Air Fryer 02:41 Cast Iron Pan 05:28 Oven


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Shito Pumpkin Mac & Cheese
@gloriasshito hito Pumpkin Mac & Cheese Ingredients 1½ tsp salt, divided 1 lb pasta (rigatoni, elbow, or shells) 2 tbsp olive oil 2 tbsp butter 5 cloves garlic, minced 1 tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1 tsp ground cumin 1 tbsp chopped fresh thyme 1 tbsp chopped fresh sage 2 (15-ounce) cans pumpkin purée 1 cup half & half 4 oz cream cheese, cubed 1 cup shredded sharp cheddar, divided 1 cup shredded parmesan, divided 2–3 tbsp Gloria’s Shito (chili oil or chili honey), to taste Instructions 1. Boil the pasta: Add 1 teaspoon of salt to the water, and cook pasta until al dente. Drain and set aside. Reserve ½ cup of pasta water. 2. Make the sauce: - In a pan, heat olive oil and butter over medium-low heat. - Add garlic, and cook, stirring often, until fragrant, or about 2 minutes. - Stir in the onion powder, garlic powder, paprika, cumin, thyme, and sage. - Add the pumpkin purée and half & half. Cook over medium heat, stirring, until smooth, or about 3 minutes. - Stir in cream cheese until melted and creamy for about 5 minutes. - Add half of the cheeses, and stir until melted. - Add Gloria’s Shito to taste for spice and depth. - Add the remaining ½ teaspoon of salt. - Reduce cooking temperature to low to allow it to simmer. 3. Combine: - Add the cooked pasta to the sauce, and toss to coat evenly over low heat. - Add a splash of pasta water if the sauce is too thick. - Stir in the remaining cheese. 4. Finish: - Serve warm, and top with an extra drizzle of Gloria’s Shito.


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Homemade Vegetarian "Karniyarik" with pilav, "cacik" and kimchi , 20251024_171632

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Lobster Mushroom Terrine 20251020_133423

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Here is the recipe:
foragerchef.com/wprm_print/mushroom-terrine

Equipment
1 Loaf pan or bread tin
1 Food processor

Ingredients
2.5 lbs fresh lobster mushrooms cleaned and trimmed
2 teaspoons chopped fresh thyme
2 Tablespoons chopped fresh parsley
3 eggs at room temperature
1 cup heavy cream
2 cloves of garlic
1 cup each: carrot onion, celery, chopped coarse
Kosher salt and pepper
1 stick unsalted butter plus 1 tablespoon for greasing the mold
3 tablespoons grapeseed oil for sauteing

Instructions
Preheat the oven to 325. Heat a large saute pan with 2 oz of the butter. Slice 1.5 pounds of lobster mushrooms and gently brown them in the butter on medium heat, seasoning with salt and pepper, when the mushrooms are browned, cool and reserve them.
Blend the remaining 1 lb of lobster mushrooms in a food processor until fine. Melt 1 tsbp of the butter in a saute pan and gently cook the ground lobster mushrooms, seasoning with salt and pepper. Saute the ground mushrooms until cooked through, about 5 minutes.
Blend the carrot, onion, garlic and celery in a food processor until very fine, about 5-ten minutes will do. (this will take a while, and the vegetables will give off juice) Saute the vegetables in the remaining butter until tender, seasoning lightly with salt and pepper, about ten minutes, or until the water they gave off is totally evaporated.
Add the cream and ground, cooked lobster mushrooms and reduce by 25% on medium heat, about 5 minutes. Transfer the mushroom mixture to a mixing bowl, allow the mixture to cool for a moment, the whisk in the eggs and herbs. Cook a spoonful in a pan to double check the seasoning for salt, pepper and herbs.
Lightly butter a mold, bread pan, or terrine dish. Lay slices of cooked lobster mushroom in the bottom of the dish, then cover with a layer of the binding mixture. Repeat layering the pan with slices of mushrooms and the binding mixture until the pan is nearly filled, ending with the prettiest slices of lobster mushroom you have as a garnish.
Bake the terrine in the oven for 30 minutes or until set. Baking time will differ due to the size of your pan and oven settings, etc. My terrine cooked pretty quick since my mold is not as tall as deep as a loaf pan. When the terrine is fully cooked, cool overnight.

Serving
When it's time to serve the terrine, gently heat the outside of the mold to loosen the butter, (warm water works great for this). Slide a knife around the edge of the terrine to loosen it, then put a plate on top of the mold, invert it to release the terrine.
The terrine will come out in one whole piece, from here, you just slice and serve, re-heat, bread and fry, etc.

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Trader Joe’s Fall Haul: Discover The Seasonal Favorites!
🍂 Fall is officially in full swing, so let’s do a Trader Joe’s Fall Haul together! 🍁 Which of these are you most excited to try first? 🎃 @juanbiteatatime:


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New video by Tastemade on YouTube

Adventure Bites: Fundido Taco Ring | 2026 Kia Sportage Turbo-Hybrid
Sponsored by Kia | Epic flavors for spontaneous adventures. Meet the fundido taco ring that's ready for any celebration, brought to you by the 2026 Kia Sportage Turbo-Hybrid. Learn more: https://bit.ly/3IOfO8u _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/wrgNQuL LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ


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New video by Tasty on YouTube

Potatoes 100 Ways: Potato Corn Dog
Meet the Potato Corn Dog: the love child of hot dogs and fries. Pure genius! 🤯 🌭🍟 @whisperofyum https://ift.tt/iCkQvdx Producer: Brent Bennett Lead Creative Producer: Mimo Ahmed Featuring: Jeri Mobley Culinary Producer: Megan Hysaw Senior Producer: Joelle Park Porter: Socorro Perez Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Director, Production Systems: Avery Kotzur Post Production Manager: Raquel Lucero Post Production Supervisor: Jill Chipley Post Production Coordinator: Serena Ghazzawi Lead Editor: Adam Eugenio Editor: Sean McOmber Equipment Specialist: Trevor Francis Recipe & Copy Editor: Kim Wehby Creative Studio Manager: Derek Benig


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New video by Tasty on YouTube

Chili Crisp Smash Burger
@rainappatel Smash it like it’s hot! Toasty brioche Creamy chili crisp tahini Cumin lamb smash burger Chili crisp drizzle Pickled sesame cucumber Crispy shallot


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