How To Make A Vintage Heart Shaped Cake | Coffee 100 Ways
We're bringing back old school love with this vintage mocha cake on this episode of Coffee 100 Ways. Tasty producer Raquel teaches us how to make and decorate this viral classic. Watch how Raquel makes the full cake on our YouTube page! ❤️
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Monday, 16 February 2026
Sunday, 15 February 2026
laksa
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New video by Tasty on YouTube
Braised Short Ribs with Polenta
Caterina, aka @thecookingmawma shows you how to make braised short rib with creamy polenta - the ultimate Valentine’s Day dinner for someone special. Slow-braised, fall-apart tender short ribs over cozy polenta make a romantic, restaurant-worthy meal at home. Share this with who you’re cooking for on Valentine’s Day to get them excited for dinner! INGREDIENTS: *serves 4-6* -for the short ribs- 5-7 bone-in short ribs (about 4-5lbs) 1 tsp pepper 2 tsp salt, divided, plus more to taste 1/2 cup all-purpose flour 1 (4-oz) container of diced pancetta OR 8 pieces of bacon, cut into small pieces 2 tbsp olive oil 1 shallot, diced 1 white/yellow onion, diced 3 carrots, peeled and diced 2 celery ribs, diced 2 cups dry white wine (ex. Chardonnay) 2 1/2 cups beef broth 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 fresh bay leaves -for the polenta- 3 1/2 cups chicken broth 1 cup polenta 3 tbsp butter 2 cups grated parmigiano-reggiano cheese 1 tsp salt, plus more to taste INSTRUCTIONS: 1. Make the short ribs: Preheat the oven to 350 degrees F. 2. Season short ribs with the pepper and 1 tsp of the salt on all sides. Dip seasoned short ribs in all-purpose flour on all sides, and shake off any excess flour. 3. In an oven-safe Dutch oven/pot, cook pancetta on medium heat, stirring occasionally, until crispy, about 5 minutes. Once crispy, remove pancetta with a slotted spoon (do not discard pancetta grease in pot). 4. Add olive oil to the Dutch oven and heat on medium-high heat. Add seasoned short ribs and brown on ALL sides, about 45 seconds per side. Do not overcrowd the Dutch oven - brown in batches, if needed. Remove short ribs from the Dutch oven once all are browned. 5. Lower heat to medium and add shallot, onion, carrots and celery. Cook for about 5 minutes, stirring occasionally, until somewhat softened. 6. Add wine and scrape bottom of Dutch oven to deglaze. Bring to a boil on medium heat. Boil, undisturbed, for 2 minutes. After 2 minutes, add beef broth and remaining 1 tsp salt. 7. Bring short ribs back to the Dutch oven and make sure they are almost fully submerged in the liquid. Add thyme, rosemary and bay leaves. Taste for salt, and add more if needed. 8. Cover with a lid, and place in the preheated oven and cook for 2 hours. After 2 hours, reduce oven temperature to 325 degrees F and cook for an additional 45 minutes, or until short ribs are fall-off-the-bone tender. 9. Make the polenta: In a saucepan, bring chicken broth to a boil on medium heat. Once boiling, slowly add polenta and continuously whisk until smooth. Lower temperature to low and cover with a lid. Cook, whisking every few minutes to prevent sticking to the bottom of the pan, for 20 minutes. Remove from the heat. Stir in the butter, cheese and salt to taste. Serve with short ribs and enjoy!
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Caterina, aka @thecookingmawma shows you how to make braised short rib with creamy polenta - the ultimate Valentine’s Day dinner for someone special. Slow-braised, fall-apart tender short ribs over cozy polenta make a romantic, restaurant-worthy meal at home. Share this with who you’re cooking for on Valentine’s Day to get them excited for dinner! INGREDIENTS: *serves 4-6* -for the short ribs- 5-7 bone-in short ribs (about 4-5lbs) 1 tsp pepper 2 tsp salt, divided, plus more to taste 1/2 cup all-purpose flour 1 (4-oz) container of diced pancetta OR 8 pieces of bacon, cut into small pieces 2 tbsp olive oil 1 shallot, diced 1 white/yellow onion, diced 3 carrots, peeled and diced 2 celery ribs, diced 2 cups dry white wine (ex. Chardonnay) 2 1/2 cups beef broth 2 sprigs fresh thyme 2 sprigs fresh rosemary 2 fresh bay leaves -for the polenta- 3 1/2 cups chicken broth 1 cup polenta 3 tbsp butter 2 cups grated parmigiano-reggiano cheese 1 tsp salt, plus more to taste INSTRUCTIONS: 1. Make the short ribs: Preheat the oven to 350 degrees F. 2. Season short ribs with the pepper and 1 tsp of the salt on all sides. Dip seasoned short ribs in all-purpose flour on all sides, and shake off any excess flour. 3. In an oven-safe Dutch oven/pot, cook pancetta on medium heat, stirring occasionally, until crispy, about 5 minutes. Once crispy, remove pancetta with a slotted spoon (do not discard pancetta grease in pot). 4. Add olive oil to the Dutch oven and heat on medium-high heat. Add seasoned short ribs and brown on ALL sides, about 45 seconds per side. Do not overcrowd the Dutch oven - brown in batches, if needed. Remove short ribs from the Dutch oven once all are browned. 5. Lower heat to medium and add shallot, onion, carrots and celery. Cook for about 5 minutes, stirring occasionally, until somewhat softened. 6. Add wine and scrape bottom of Dutch oven to deglaze. Bring to a boil on medium heat. Boil, undisturbed, for 2 minutes. After 2 minutes, add beef broth and remaining 1 tsp salt. 7. Bring short ribs back to the Dutch oven and make sure they are almost fully submerged in the liquid. Add thyme, rosemary and bay leaves. Taste for salt, and add more if needed. 8. Cover with a lid, and place in the preheated oven and cook for 2 hours. After 2 hours, reduce oven temperature to 325 degrees F and cook for an additional 45 minutes, or until short ribs are fall-off-the-bone tender. 9. Make the polenta: In a saucepan, bring chicken broth to a boil on medium heat. Once boiling, slowly add polenta and continuously whisk until smooth. Lower temperature to low and cover with a lid. Cook, whisking every few minutes to prevent sticking to the bottom of the pan, for 20 minutes. Remove from the heat. Stir in the butter, cheese and salt to taste. Serve with short ribs and enjoy!
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Saturday, 14 February 2026
New video by Tasty on YouTube
Caramelized Vietnamese Pork Belly
This Thit Kho Trung is a classic Vietnamese caramelized pork dish made with tender pork belly simmered in coconut water, fish sauce, and dark soy for deep savory-sweet flavor. @groovyfoodiess finishes the dish with quail eggs and serves it over white rice with pickled vegetables. 🍚 Find the recipe on tasty.co and here: https://ift.tt/oWlzBY7
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This Thit Kho Trung is a classic Vietnamese caramelized pork dish made with tender pork belly simmered in coconut water, fish sauce, and dark soy for deep savory-sweet flavor. @groovyfoodiess finishes the dish with quail eggs and serves it over white rice with pickled vegetables. 🍚 Find the recipe on tasty.co and here: https://ift.tt/oWlzBY7
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20250928_i3 Non-meatballs, brown sauce, & mashed potatoes at vegan restaurant Verte in Stockholm, Sweden
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TASTYYYYYYY :q
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Vegan FAQ! :)
The Web Site the Meat Industry Doesn't Want You to See.
Please watch Earthlings.
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New video by Tasty on YouTube
Vintage Chocolate Mocha Heart Cake
Commitment issues? Start by sharing a piece of your heart-shaped mocha cake and see where that goes first. Tag that special, or should we say spicy, someone. Watch the full episode on Tasty's YouTube channel! 💝
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Commitment issues? Start by sharing a piece of your heart-shaped mocha cake and see where that goes first. Tag that special, or should we say spicy, someone. Watch the full episode on Tasty's YouTube channel! 💝
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Friday, 13 February 2026
New video by Tasty on YouTube
decorate your dips
Add a little love to your dips with chili crisp! The options are are endless. 💝
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Add a little love to your dips with chili crisp! The options are are endless. 💝
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