Sandy Ho usually spends her time cooking on chartered boats, but today she’s in the MUNCHIES Test Kitchen making mashed potatoes—not one way, but three.

Sandy creates a crispy rosemary mash with boiled and fried fingerlings, a sweet potato mash, and a chickpea and potato mash that’s like the love child of mashed potatoes and hummus. Why not cook all of three of these mashes for the holidays?

WATCH NEXT: How-To: Make The Best Turkey Chili with Meyhem Lauren : http://bit.ly/2ft3BST

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Meyhem Lauren is known for his rapping skills, but he has a hidden talent: making turkey chili. Meyhem has been making chili since the age of ten, and has been developing his recipe ever since.

This turkey chili uses lots of cilantro, garlic powder, Mrs. Dash, and tons of other spices. While the chili cooks down, Meyhem whips together a peach cobbler using store-bought pie crust, canned peaches, and refrigerated biscuits—and it’s incredible. In Meyhem’s words, these recipes are stupid (but that doesn’t make them anything less than totally delicious).

WATCH NEXT: Make Ovenly’s Pumpkin Pie with Toasted Marshmallow Cinnamon Fluff: http://bit.ly/2fHwn32

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Today’s FridgeCam sees Barry going on an adventure on his new electric skateboard, a cracking naan bread recipe and one epic fail… (Sorry again about that Doug.)

Don’t forget to check out the AfterTaste video to hear all about Ben’s holidays!

Bonus AfterTaste video: http://bit.ly/2ggBZTl
Naan Pizza Recipe: http://bit.ly/2gydbJ6
Lost and Hungry in India blog: http://bit.ly/2fOYArL
Check out Doug’s channel here: http://bit.ly/2gKHy03

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– 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 year, give the classic Turkey Day dessert an update with toasted marshmallow cinnamon fluff. CINNAMON. FLUFF. The genius recipe comes from Erin Patinkin and Agatha Kulaga of Ovenly in Brooklyn, NY.

You might want to skip the poultry and potatoes and dig right into this ooey gooey masterpiece.

WATCH NEXT: How To Make A Thanksgiving Feast With Matty Matheson: http://bit.ly/2gIiBCj

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In the fourth episode of MOLTISSIMO, Mario welcomes food aficionado Elettra Weideman and actor/designer Waris Ahluwalia into the MUNCHIES Test Kitchen.

Mario dazzles their senses with a delightful serving of Sunchoke Carpaccio with Fonduta and Walnut Gremolata followed by his take on the traditional Italian dish of Risotto al Bardolino (Red Wine Risotto with Radicchio, Asiago and Green Apples).

WATCH NEXT: Mario Cooks for Nick Morgenstern and Wes Avila: http://bit.ly/2gwet7s

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In today’s FridgeCam it’s all about Turkey! We give you two im-peck-able dishes for using up your leftover turkey this Thanksgiving and if that weren’t enough, we’ve got even more kitchen gadgets nobody needs!

If you want to find out more about the gadgets we reviewed, here are all the links you’ll need – we haven’t been paid/sponsored to talk about any of them so they are our honest reviews… But these links are affiliate links, which means if you click on them we may receive a very small amount or percentage if you go on to purchase – this adds no extra cost to you:-

Egg Topper: http://amzn.to/2kg1S9J
Ring Pull Can Opener: http://amzn.to/2kGSJrQ
Potato Foot: http://amzn.to/2kg2Cf5
Spread That Butter Knife: http://amzn.to/2kH2W7z
Sushezi: http://amzn.to/2kGVx8n

Remember to check out the full recipes in the link below and then head over to the AfterTaste where we play a party game with chocolate that gets MESSY!

Bonus AfterTaste video: http://bit.ly/2foPxuv

Turkey Crumble recipe: http://bit.ly/2fbv7HU
Turkey Bánh mì: http://bit.ly/2fbwRRq

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

In the premiere episode of Family Food, we head to Swagath Gourmet, a South Indian restaurant run by the Iyengar family in Edison, New Jersey. We meet brothers Sesha and Murali as well as Murali’s wife Padma, who all share a passion for bringing authentic South Indian food to the table. The lentil- and rice-based vegetarian dishes that have made Swagath a local favorite are not only delicious, but also extremely healthy.

After spending time with the Iyengars in their restaurant and their tight-knit community of Edison, we see it’s no coincidence that the word “swagath” means “welcome” in their native tongue. The minute you walk into Swagath, you feel like a part of the family.

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For the first installment of Ben’s Candy Shop, it’s time for Tim Tams! Things got very weird, very quickly… Sorry about that. Don’t forget to check out the bonus AfterTaste video in the link below and all three of our epic Tim Tam recipes!

Bonus AfterTaste video: https://sortedfood.com/fridgecam/triple-tim-tam-slam

Tim Tam recipe: http://bit.ly/2gdFQTX
Tim Tam Cheesecake recipe: http://bit.ly/2gcIQ3y
Tim Tamington recipe: http://bit.ly/2futPYW

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 of MUNCHIES How-To features a lamb rump salad that’s full of zesty, roasty flavours and beautifully diverse textures.

Perth-born chef Sarah de Burgh explains how searing lamb brings out its deep flavours and beautiful caramel colouring. These tender, juicy cuts are then nestled into a mix of sharp pickle, savoury buckwheat and crisp fresh veggies, making this a perfect standalone dish for spring lunches in the outdoors.

WATCH NEXT: How-To: Make Lamb Pita Tacos With Raph Rashid: http://bit.ly/2fHBgMR

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