👆FULL VIDEO HERE These Char Siu "McRib" Sandwiches Take 3 Days to Make #foodie #food
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Wednesday, 22 April 2026
New video by Tasty on YouTube
Earth Day Matcha 🌎🍵
➡️ https://ift.tt/tHu37bR Earth Day Matcha 🌎🍵 We bring together blue spirulina and matcha in a yogurt spotted glass to make the perfect beverage to celebrate 🥳. Link in bio to learn how to make it! 👆
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➡️ https://ift.tt/tHu37bR Earth Day Matcha 🌎🍵 We bring together blue spirulina and matcha in a yogurt spotted glass to make the perfect beverage to celebrate 🥳. Link in bio to learn how to make it! 👆
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Acquacotta (Suppe mit Pilzen, Tomaten, Weißbrot und Ei)
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via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/55224411125/in/pool-74921284@N00
blufd has added a photo to the pool:
Acquacotta (soup with mushrooms, tomatoes, white bread and egg)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool https://www.flickr.com/photos/189462072@N03/55224411125/in/pool-74921284@N00
New video by Tasty on YouTube
Vietnamese egg coffee (Cà phê trứng) 🇻🇳🍳☕️
➡️ https://www.youtube.com/watch?v=cx59Eh-hdEs This sweet Vietnamese coffee (Cà phê trứng) is made with creamy sweetened condensed milk, dark roast coffee, some sugar and… eggs!🤭 Watch our producer make coffee with eggs recipes from all around the world on our YouTube channel! 🎥 Recipe ➡️ https://ift.tt/c09qCz2 #eggcoffee #coffee #creamy
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➡️ https://www.youtube.com/watch?v=cx59Eh-hdEs This sweet Vietnamese coffee (Cà phê trứng) is made with creamy sweetened condensed milk, dark roast coffee, some sugar and… eggs!🤭 Watch our producer make coffee with eggs recipes from all around the world on our YouTube channel! 🎥 Recipe ➡️ https://ift.tt/c09qCz2 #eggcoffee #coffee #creamy
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Tuesday, 21 April 2026
New video by Tasty on YouTube
Italian Egg Coffee 🇮🇹🍳☕️
➡️ https://www.youtube.com/watch?v=cx59Eh-hdEs Don’t talk to me before my morning coffee with… eggs?!☕️🍳 That’s right, @ (katieaubincooks) on IG is showing us how to make zabaglione al caffé (Italian egg coffee) at home! Watch her make and try “eggs in coffee” recipes from all over the world on our YouTube channel! 🎥 Recipe here👆 https://ift.tt/n2FUBuV #coffee #espresso
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➡️ https://www.youtube.com/watch?v=cx59Eh-hdEs Don’t talk to me before my morning coffee with… eggs?!☕️🍳 That’s right, @ (katieaubincooks) on IG is showing us how to make zabaglione al caffé (Italian egg coffee) at home! Watch her make and try “eggs in coffee” recipes from all over the world on our YouTube channel! 🎥 Recipe here👆 https://ift.tt/n2FUBuV #coffee #espresso
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New video by Tasty on YouTube
The ULTIMATE Caesar Salad 🥗 🥐
Terrance Coleman is making the caesar salad even more iconic. Dressing and crouton recipe below to try it out! 🥗🥐 Dressing: - 1 egg - 1 tablespoon of Dijon mustard - A few splashes of Worcestershire sauce - A few cloves of garlic (dealers choice) - 4 anchovies (though you can def add more) - A splash of anchovy oil - A splash of roasted garlic oil - 150 ml of neutral oil - Parmesan cheese, to taste - Black pepper, to taste Croutons: - 3-4 croissants - 2-3 tbs of extra virgin olive oil - Italian seasoning - A pinch of salt For the dressing, combine all ingredients and slowly blend with an immersion blender until creamy. Pour and grate in fresh Parmesan and black pepper to taste. For the croissant, combine all ingredients in a baking dish until croissants are coated. Pop into the oven at 400° for about 5-10 mins, until golden and crisp. Assemble salad with toppings and protein of choice! 💪 #caesarsalad #croissant
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Terrance Coleman is making the caesar salad even more iconic. Dressing and crouton recipe below to try it out! 🥗🥐 Dressing: - 1 egg - 1 tablespoon of Dijon mustard - A few splashes of Worcestershire sauce - A few cloves of garlic (dealers choice) - 4 anchovies (though you can def add more) - A splash of anchovy oil - A splash of roasted garlic oil - 150 ml of neutral oil - Parmesan cheese, to taste - Black pepper, to taste Croutons: - 3-4 croissants - 2-3 tbs of extra virgin olive oil - Italian seasoning - A pinch of salt For the dressing, combine all ingredients and slowly blend with an immersion blender until creamy. Pour and grate in fresh Parmesan and black pepper to taste. For the croissant, combine all ingredients in a baking dish until croissants are coated. Pop into the oven at 400° for about 5-10 mins, until golden and crisp. Assemble salad with toppings and protein of choice! 💪 #caesarsalad #croissant
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New video by Tasty on YouTube
Mom & Nonna’s Stuffed Artichokes 😍
Caterina, aka @thecookingmawma, shows you how to make her mom’s Italian Stuffed Artichokes! Mom’s stuffed artichokes are truly a labor of love and the kind of recipe that takes time, patience, and a whole lot of heart. Spring is artichoke season, which means they’re at their peak: tender, flavorful, and perfect for stuffing with garlicky breadcrumbs, cheese, and olive oil. This is one of those nostalgic family recipes that brings everyone to the table and reminds me that the best dishes aren’t rushed… they’re made with love. ❤️ INGREDIENTS: 4 large artichokes 1 cup Italian-style breadcrumbs (plus ¼ cup for topping) 1 large egg ¼ cup freshly grated Parmigiano Reggiano ¼ cup freshly grated Romano cheese 4 cloves garlic, finely minced ¼ cup finely chopped fresh parsley 2 tsp salt (plus more to taste) 2 tsp pepper 2 tbsp olive oil ~5 cups water (or enough to come halfway up the sides of the artichokes — do not cover the artichokes) INSTRUCTIONS: Prep the artichokes: Wash in cold water and let them sit in the water for 15 minutes. Cut off the stem so they sit flat. Slice about ¼ inch off the top. Remove a few tough outer leaves and trim the sharp tips with scissors. Gently tap and spread the leaves and middle open. Place in cold water while you make the stuffing. Make the stuffing: In a bowl, mix together breadcrumbs, egg, both cheeses, garlic, parsley, salt, and pepper. Stuff the artichokes: Remove artichokes from the water and pat the artichokes dry. Press stuffing into the centers, then between the leaves. Gently press all around the artichoke to hold together. Cook: Place upright in a deep, large (about 5.5qt) stock pot. Drizzle with olive oil and sprinkle remaining ¼ cup breadcrumbs on top. Pour about 5 cups water into the pot until liquid comes halfway up the sides of the artichokes (do not cover the tops of artichokes). Cover and cook: Bring to a boil on medium-high heat and once boiling, reduce heat to low, cover and cook for about 45 minutes, or until leaves are tender and stuffing is cooked through. Before serving, taste for salt and add if needed. Enjoy! #stuffedartichokes #italianfamilyrecipe #springrecipes #artichokes #thecookingmawma
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Caterina, aka @thecookingmawma, shows you how to make her mom’s Italian Stuffed Artichokes! Mom’s stuffed artichokes are truly a labor of love and the kind of recipe that takes time, patience, and a whole lot of heart. Spring is artichoke season, which means they’re at their peak: tender, flavorful, and perfect for stuffing with garlicky breadcrumbs, cheese, and olive oil. This is one of those nostalgic family recipes that brings everyone to the table and reminds me that the best dishes aren’t rushed… they’re made with love. ❤️ INGREDIENTS: 4 large artichokes 1 cup Italian-style breadcrumbs (plus ¼ cup for topping) 1 large egg ¼ cup freshly grated Parmigiano Reggiano ¼ cup freshly grated Romano cheese 4 cloves garlic, finely minced ¼ cup finely chopped fresh parsley 2 tsp salt (plus more to taste) 2 tsp pepper 2 tbsp olive oil ~5 cups water (or enough to come halfway up the sides of the artichokes — do not cover the artichokes) INSTRUCTIONS: Prep the artichokes: Wash in cold water and let them sit in the water for 15 minutes. Cut off the stem so they sit flat. Slice about ¼ inch off the top. Remove a few tough outer leaves and trim the sharp tips with scissors. Gently tap and spread the leaves and middle open. Place in cold water while you make the stuffing. Make the stuffing: In a bowl, mix together breadcrumbs, egg, both cheeses, garlic, parsley, salt, and pepper. Stuff the artichokes: Remove artichokes from the water and pat the artichokes dry. Press stuffing into the centers, then between the leaves. Gently press all around the artichoke to hold together. Cook: Place upright in a deep, large (about 5.5qt) stock pot. Drizzle with olive oil and sprinkle remaining ¼ cup breadcrumbs on top. Pour about 5 cups water into the pot until liquid comes halfway up the sides of the artichokes (do not cover the tops of artichokes). Cover and cook: Bring to a boil on medium-high heat and once boiling, reduce heat to low, cover and cook for about 45 minutes, or until leaves are tender and stuffing is cooked through. Before serving, taste for salt and add if needed. Enjoy! #stuffedartichokes #italianfamilyrecipe #springrecipes #artichokes #thecookingmawma
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