New video by Tasty on YouTube

Chili Garlic Butter Naan 🌶️🧄🧈
A chili butter garlic naan bacon, egg, and cheese sandwich?! @brandongouveia just rewrote the breakfast rulebook. ✏️🍳🥓 INGREDIENTS Dough - 3½ cups all-purpose flour, plus more for work surface - 1 cup warm water - ⅓ cup plain Greek yogurt - ¼ cup olive oil - 1½ tbsp sugar - 2 tsp instant yeast - 1 tsp kosher salt - 1½ cups shredded Colby Jack cheese - 6 pepper Jack cheese slices - Bacon of choice (I used beef) - 2 eggs - Ketchup - Chives, for garnish Chili Garlic Butter 🌶️🧄🧈 - 6 tbsp unsalted butter - 4 garlic cloves, grated - 1 tablespoon chili oil, or to taste PREPARATION 1. Make the dough: In a large bowl, combine the flour, warm water, yogurt, oil, sugar, yeast, and salt. Mix with your hands or a spoon until a dough forms, 5–6 minutes. Transfer to a floured work surface, and knead for 8–10 minutes, until smooth and elastic. Cover the dough with a damp towel, and let rise in a warm place for 1–2 hours, until doubled in size. 2. Divide the risen dough evenly into 6 portions. Roll each portion into a ball, and flatten slightly, then roll it out. 3. Place ¼ cup shredded cheese on the center of each dough round. Fold the dough edges up and over the filling, and pinch to seal, forming a stuffed ball. Gently roll and flatten each ball into a ¼-inch-thick disk, careful not to tear the dough. 4. Cook off some bacon, then scramble some eggs, topping it off with a slice of pepper Jack cheese as you would if you were making breakfast. 5. Make the chili garlic butter: Stir together the butter, garlic, and chili oil in a bowl. 6. Heat a cast-iron skillet or heavy-bottomed pan over medium-high. Cook 1 dough round in the hot skillet for 1–2 minutes on 1 side, until bubbles form. Flip and cook for another 1–2 minutes, until golden brown spots appear. Repeat with the remaining dough rounds. 7. Brush the hot naan generously with the chili garlic butter as soon as they come off the skillet. Top the naan with cooked bacon and eggs. Top with ketchup and chives, and serve immediately. 8. Enjoy! #naan #chili #recipe


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New video by Tasty on YouTube

Moroccan-Inspired Rainbow Carrot 🥕🥗
➡️ https://ift.tt/2DdHZBm Combining shaved carrots with a zesty harissa-lemon dressing for a bold mix of sweet, tangy, and smoky flavors. Ready in 25 minutes, it’s a vibrant no-cook side perfect for meal prep, grilled meats, grain bowls, or a mezze spread. 😋 by @mymanabites #carrot #salad #zesty


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New video by Tasty on YouTube

Mom Tip- Always Peel Your Tomatoes 🍅
➡️ https://youtu.be/RSiBTqGKL3U Always ✍️ peel ✍️ your ✍️ tomatoes ✍️, Noted. 📝 Mother always knows best, and if she says it's better to peel your tomatoes to make the perfect Huevos Pericos recipe, who are we to argue? 🤷‍♀️🍅 Watch Brian teach us his mom's famous dish LIVE now on our YouTube channel 🎥 Recipe ➡️ https://ift.tt/MrNjKLf


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New video by Tasty on YouTube

Sneaky Snacks With IVE's REI
➡️ https://youtu.be/vzWuu1anLFU BYE STRESS 👋🌶️ IVE stopped by the Tasty studio to test their sneaky snacking skills! How did REI do? You can find the full video on Tasty's YouTube channel now! #IVE #sneakysnacks #challenge


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New video by Tasty on YouTube

We Turned A Loaded Baked Potato Into A Donut
In "Tasty Twists" episode 6, our own Kelly Paige takes one of the most low-key comfort foods and gives it a seriously unexpected glow-up. A loaded baked potato… reimagined as a donut. 🥔🍩 Crispy on the outside, soft on the inside—but does this surprising switch actually work, or is it a twist too far? Make it for yourself! → https://ift.tt/Vd3r2un 0:00 Introduction To Recipe 0:16 Making The Perfect Bacon 0:48 Preparing the pota-dough 1:53 Dough → donut 2:36 Letting the dough chill 2:45 How to fry 3:18 Loading up the toppings 3:40 Taste test Watch Breakfast Tips I Learned From My Colombian Mom | Eggs 100 Ways → https://youtu.be/RSiBTqGKL3U Sneaky Snacks with IVE→ https://youtu.be/vzWuu1anLFU Tasty defines how the internet cooks. Powered by the largest food audience in the world, we spot what’s next and turn it into recipes millions actually make. From viral food trends and challenges to back-to-basics cooking tips, we're the food destination for every cook. Subscribe here: @buzzfeedtasty Find all our Tasty recipes and what's new on → https://tasty.co/ Download our Tasty App to save and follow along when cooking! → https://ift.tt/LK3VtQu CREDITS: Executive Producer: Katie Aubin Head Of Video: Brian Moreno Supervising Producer, Production: Devon Joralmon Director: Katie Aubin Featuring: Kelly Paige, Dylan Schmoll, Alex Hinsky, Derek Benig Executive Culinary Producer: Kelly Paige Managing Producer: Vivian Miranda Production Manager: Taiwo Ellis Associate Director of Post Production: Avery Kotzur Recipe & Copy Editor: Kim Wehby Rights and Clearances Manager: Adam Colman Resource Manager: Daniel Watkins Creative Studio Manager: Derek Benig Facilities: Marco Gustamante Post Production Manager: Shoumyoroop Ghoshal Post Production Coordinator: Tanaya Gore Post Production Coordinator: Sanaya Thadani Editor: Andrew Ferreira, Samadrita Ghosh Art Director: Sakshi Parmar Associate Art Director: Ishan Borah Thumbnail Designer: Anushthi Gupta Social Media Strategist: Lucy Kellison


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New video by Tasty on YouTube

Best Bites: Pebble Beach Food & Wine 🍷🍔
@itsbrittwilliams took a trip to the Pebble Beach Food & Wine Fest! The four-day international event features more than 100 renowned chefs, leading sommeliers, over 250 wineries, and more! 🍔🍷 The festival happens every April In Pebble Beach, CA and also supports the Pebble Beach Company Foundation, with proceeds benefiting its community programs.✨


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New video by Tastemade on YouTube

The House of Sausage: This German Love Letter was Built by Hand 🔨🥨
I’m Ben Hundreds, and we’re in Somerville at Bronwyn, a restaurant that Tim Wiechmann built as a literal love letter to his wife. This isn't your average beer hall—Tim and Bronwyn have doubled down on the concept of "handmade," from the Gothic cathedral-style chairs to the seven types of fresh sausage they crank out every single day. 🌭🏰 We’re putting our taste buds to the test with house-made "nose-burning" mustard and diving into the "House of Sausage"—the only spot in New England serving seven varieties of fresh, non-prepackaged links. From the hand-built front door to the cuckoo clocks and vintage goblets, Tim and Bronwyn have put their touch on every single corner of this European tavern. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/Ao2hD8f 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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