Next up to take on Le Répertoire De La Cuisine? Mike, the normal home cook! He’s given a recipe from this seriously old cookbook (from 1914) to see if he can impress the chefs in cooking up something actually decent.

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The Russian & Turkish Bath House in NYC’s East Village has been around since 1892 – longer than The Empire State Building. But most people don’t know that it houses a restaurant with a lengthy menu featuring Russian delicacies.

The bath house is part owned by Dasha and her husband Chris, who are part of the third generation of owners. With their staff, the couple details the traditional and sometimes quirky spa experience at the Russian & Turkish Baths, including the shvitz rooms, the ice-cold pool, Dead Sea mud massage, and the platza (oak leaf) healing therapy. In the restaurant kitchen, Chef Leon prepares classic Russian dishes like blini, borscht, Siberian pelmeni (beef dumplings), beef stroganoff, traditional Russian breakfast, much more.

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Make the most of your soup with these tips, tricks, and hacks! Learn how to prep, serve, and store the best chicken noodle soup! Read more: https://www.allrecipes.com/article/how-to-make-soup/

#soup #chickennoodlesoup #chickensoup

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Here’s another reaction video for the Pass It On recipe relay video using pretentious ingredients! The Sorted guys get to see how each of the others behaved while cooking in the kitchen…

Didn’t catch the first video? Be sure to watch that first right here: https://youtu.be/AqbHNtmb0Ng

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You asked, you get. It’s the community requested Pass It On recipe relay challenge ft. pretentious ingredients! Each contestant must use a seriously pretentious ingredient to concoct their segment of the dish. Some serious good luck may be in order…

Seriously don’t forget to catch the reaction video straight after: https://youtu.be/JFNM1aN7y3I

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Farideh teams up with Peter from the Munchies video team to bring his award-winning buffalo chicken dip to the next level.

Farideh kicks the dish up a notch by roasting a whole chicken, shredding the meat, and frying up the skin for a crispy garnish. Farideh then whips up some homemade ranch dressing with mayo, sour cream, buttermilk, white vinegar, garlic powder, dill, and chives– and adds blue cheese crumbles and shredded cheddar for good measure. She then adds in Frank’s Buffalo Wing Sauce, the chicken meat, and cream cheese, mixes it all together, and pours it into a baking dish, topping it with extra cheddar.

The dip goes into the oven and comes out hot and bubbling, finished with crispy chicken skin and scallions, and is served with celery sticks and tortilla chips. The result is a buffalo chicken dip so good, it could win the Super Bowl.

Check out the recipe here: https://www.vice.com/en_us/article/qjd8n7/perfect-buffalo-chicken-dip-recipe

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Dennis Ngo, executive chef of Di An Di in Greenpoint, NY, takes his staff on a night out to experience the new generation of Vietnamese restaurants in New York City, far beyond banh mi and pho.

They start the night at An Choi, a vibrant street-style Vietnamese restaurant where Dennis and his restaurant crew first met. They enjoy shots of snake wine and bar snacks like fish sauce wings and taro fries. Then they visit friend and fellow chef Helen Nguyen at her new, unopened restaurant Saigon Social. The crew shares a bottle of fernet with Helen as they tour her new space and talk the future of Vietnamese restaurant dining.

The group gets larger as more friends join them at Madame Vo BBQ, where they sample bo bay mon (7-course beef dinner) and whole crispy grilled catfish. The food crawl continues at Van Da, a small-plates restaurant that highlights the central region of Vietnamese cuisine with delicate, intricate dishes like Banh it (sticky rice dumplings) and pho short rib grilled cheese. To end the night, Dennis and his team return to Di An Di for a party filled with co-workers and friends, ending the night with karaoke and a late-night meal featuring broiled cheesy oysters, slow cooked pork, and more.

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This cheesy spaghetti casserole is the ultimate easy comfort food! Layers of rich sauce, creamy cheese, and spaghetti make this the perfect weeknight dinner! Get the recipe: https://www.allrecipes.com/recipe/232227/million-dollar-spaghetti/

Ingredients:
1 (8 ounce) package spaghetti
1 pound lean ground beef
1 (16 ounce) jar spaghetti sauce
1/2 cup butter, sliced – divided
1 (8 ounce) container cottage cheese
1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1 (8 ounce) package shredded sharp Cheddar cheese

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
3. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix spaghetti sauce into ground beef.
4. Place half the slices of butter into the bottom of a 9×13-inch casserole dish. Spread half the spaghetti into the dish. Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Layer remaining spaghetti over creamy mixture. Top with remaining pats of butter.
5. Pour ground beef mixture over spaghetti and spread to cover casserole.
6. Bake in the preheated oven for 30 minutes. Spread Cheddar cheese over casserole and continue baking until cheese has melted and is lightly browned, about 15 more minutes.

#spaghetti #momsspaghetti #casserole

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Legendary Southern chef and author of the new cookbook “South” Sean Brock shares a cherished shrimp and grits recipe fit for a white tablecloth restaurant. Sean starts with the grits, using a thorough technique he’s perfected over the course of his life.

Once the grits are complete, Sean cooks country ham, seasons shrimp with salt and pepper, and dredges them in flour. Next, Sean slices button mushrooms and scallions. He adds the shrimps, mushrooms, and vegetable stock to the pan, allowing the liquid and flour to thicken into a broth. He sprinkles the scallions over the top, along with a little seasoning and hot sauce, and finishes with diced butter, stirring everything together. Sean plates the dish by spreading the grits evenly across the plate and topping it with the mixture of shrimp, mushrooms, country ham, and scallions.

Check out the recipe here: https://www.vice.com/en_us/article/kz4k33/traditional-shrimp-and-grits-recipe

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