Frying an egg perfectly is a skill you need to master for the best breakfast ever! Read more: https://www.allrecipes.com/article/how-to-make-perfect-fried-eggs/

#friedeggs #eggs #withme

Check Out Matthew’s Youtube Channel:
https://www.youtube.com/channel/UCx6LOJz2lt8h8uXEialf4Kg
Matthew’s Food Talk Show, DINNERVIEWS:
https://cutt.ly/otOWPUs
All of Matthew’s Recipe Videos:
https://cutt.ly/XtOWVAU
Matthew’s Instagram (@matthewfrancisj):
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#Ad | Get ready because in this episode, we’re celebrating one of the world’s most staple crops: the potato, by challenging Mike to see if he can ‘Beat The Chef’ using this hero ingredient.

But first, Mike and Ben are sent on a journey to dig into the history of the potato to find out where it came from and how farmers use smart technology to produce the hearty spud on a global level. Along the way, they meet Angela Clutton, a food writer and historian, and Jacob Van Den Borne, a top potato farmer from the Netherlands.

Place your bets, because this is an ultimate cook-off that gets very competitive. Comment below to let us know who is your real winner and why!

Grab Ben’s recipe here: ​https://bit.ly/3bM6P1r
Grab Mike’s here: ​https://bit.ly/2UA0Tmp

Find out more about the European Crop Protection Association and CropLife International by clicking on the links below:

Twitter: @cropprotection @CropLifeIntl

Facebook: @cropprotection @CropLifeIntl

Instagram: @Crop.Protection @Croplife_international

YouTube:
ECPA Youtube:​https://www.youtube.com/user/eurocropprotection CLI Youtube ​https://www.youtube.com/user/CropLifeInt

Angela Clutton: ​https://angelaclutton.com/
Jacob Van Den Borne: ​https://www.vandenborneaardappelen.com/

You can also see us behind the scenes and learn a bit more by clicking here: https://www.youtube.com/playlist?list=PL3QEAOHlbKlCyz6OWJ5YVtPjIY3F8Y5re

Ready to live the ultimate food lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook.

Check it out here: http://bit.ly/2SiD6q6

This episode was filmed the first week of March 2020.

Farideh is in the Munchies Test Kitchen to upgrade a classic brunch dish with her favorite crustacean: crab eggs benedict. Farideh gives her tips on how to perfectly poach an egg, plus an easy hollandaise sauce technique that uses a blender. Just don’t forget the Old Bay!

Check out the recipe here: https://www.vice.com/en_us/article/g5xmd7/crab-eggs-benedict-recipe

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Canned tomatoes are an easy pantry staple that can be turned into so many delicious dishes! Get the recipes:
0:10 Spanish Rice Bake: https://www.allrecipes.com/recipe/18830/spanish-rice-bake/
1:09 D’s Famous Salsa: https://www.allrecipes.com/recipe/16259/ds-famous-salsa/
2:47 Instant Pot Chicken Cacciatore: https://www.allrecipes.com/recipe/260109/instant-pot-chicken-cacciatore/
4:48 Vegan Black Bean Soup: https://www.allrecipes.com/recipe/25333/vegan-black-bean-soup/

#cannedtomatoes #quarantinelife #withme

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Leah Cohen of Pig & Khao in NYC takes a journey to the back of the freezer and turns frozen shrimp into a Southeast Asian-inspired feast for the senses.

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Flaky layers of phyllo and creamy feta cheese make a perfect easy pie! This yummy treat only needs four ingredients! Get the recipe: https://www.allrecipes.com/recipe/279590/greek-cheese-pie/

Ingredients:
14 ounces feta cheese, crumbled
2 eggs
10 sheets phyllo dough, thawed if frozen
1/2 cup olive oil

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans.
2. Mix feta cheese and eggs together in a bowl for the filling; set aside.
3. Lay out 1 sheet of phyllo on a work surface and brush liberally with olive oil. Top with another sheet and brush with oil. Repeat for a total of 4 sheets, but do not brush the top of the fourth sheet. Transfer the stack of oiled sheets to one of the greased cake pans. Drape over the bottom of the pan, trying not to be too perfect about it; you want some folds and wrinkles in the phyllo.
4. Spread 1/2 of the filling over the phyllo in an even layer. Fold the overhanging phyllo over the filling, again letting natural folds and wrinkles occur. Loosely lay 1 sheet of phyllo over the top, brush with oil, and use the oiled brush to pat down the sides all around the circumference of the cake pan.
5. Repeat with remaining phyllo, oil, and filling to assemble the second pie.
6. Bake the cheese pies in the preheated oven until the tops are a deep golden brown, 45 to 60 minutes. Let cool for 20 minutes before slicing. Serve warm or at room temperature.

#withme #quarantinelife #pie

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Shane talks to chef David Chang and Marguerite Mariscal of Momofuku about the collapse of the NY restaurant industry thanks to COVID-19.

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Canned goods are versatile pantry staples that can be transformed into delicious recipes like these! Read more: https://www.allrecipes.com/article/simple-ways-to-make-canned-meat-fish-and-beans-taste-great/
Spam® Fried Rice: https://www.allrecipes.com/recipe/279731/spam-fried-rice/
Spicy Canned Tuna Fish Cakes: https://www.allrecipes.com/recipe/279755/spicy-canned-tuna-fish-cakes/
Quick Black Bean Chilaquiles: https://www.allrecipes.com/recipe/279777/quick-black-bean-chilaquiles/

#cannedgoods #quarantinelife #withme

Check Out Matthew’s Youtube Channel:
https://www.youtube.com/channel/UCx6LOJz2lt8h8uXEialf4Kg
Matthew’s Food Talk Show, DINNERVIEWS:
https://cutt.ly/otOWPUs
All of Matthew’s Recipe Videos:
https://cutt.ly/XtOWVAU
Matthew’s Instagram (@matthewfrancisj):
https://www.instagram.com/matthewfrancisj/

Subscribe to Allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes

Allrecipes Magazine is now available!

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#WithMe – In the last month, we’ve seen tinned foods disappear from our shelves like it’s canned gold. But, our question is, shouldn’t we appreciate tinned foods more all year round? In this episode, our Chef, Ben, whips up a few tinned treats for our normals, Jamie and Mike to see if they’re prepared to give the canned cuisine the attention it deserves.

Order your copy of Cooking To The Beat now: ​https://bit.ly/2UVmENM

A few of the specific products can be found here:-
Brindisa Ortiz Tuna: ​https://bit.ly/2Rd1DvE
Tinned Elk: ​https://bit.ly/2xQHlkY
Confit Duck: ​https://bit.ly/34iyzIr

Ready to live the ultimate food lifestyle?

Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook.

Check it out here: http://bit.ly/2SiD6q6