A delicious and pretty speedy Italian dish that’s loaded with carbs… not just in the pasta, but also in the artichokes.

Plus, having been lucky enough to team up with top UK performance nutritionist Ben Coomber, we’ll give you some of the benefits of the ingredients.

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Get the recipe for Country-Style Steak at http://allrecipes.com/recipe/country-style-steak/detail.aspx.

In this video, we make a family recipe passed down from one generation to the next. The result is tender beef cubes, smothered in a rich gravy sauce that would be perfect on top of mashed potatoes.

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In Shuck This, Anthony Rizzi—an oyster shucker from San Francisco’s Hog Island Oyster Co.—heads straight to the source, Hog Island Oyster Farm on Tomales Bay, for a close look at how they farm this succulent and sustainable shellfish. Anthony shows us how to shuck oysters the right way so we won’t look like rookies, and sets up a seafood buffet that shows off his love for what he calls “the purest food you could hope to consume.”

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Crispy yet succulent, this home-made chicken pastilla with filo pastry and aromatic chicken filling is simple to make at home.

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This dessert looks and sounds impressive, but it’s really simple. To go with the selection of british poached fruit we make a simple sabayon, which is similar to a custard but much easier to make! Any leftover fruit is awesome with natural yoghurt for breakfast.

Get the full recipe at: http://sortedfood.com/teapoachedfruit

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Get the recipe for Souper Skillet Pasta at http://allrecipes.com/Recipe/Souper-Skillet-Pasta/Detail.aspx

See how to make a quick skillet dinner using a few simple ingredients you most likely have on hand.

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EscaLa’s Chris Oh takes us out for a night of culinary adventures in LA’s Koreatown. The crew gets their fill of grill-it-yourself meats and shake-it-yourself kimchi fried rice at Korean BBQ hotspot Kang Ho Dong Baekjoeong, spicy fried chicken butt at Dan Sung Sa, and gallons of soju to wash it all down before heading back to EscaLa for a plate of classic Korean streetfood: spicy ramen and rice cakes with pork belly and a fried egg.

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Get the top-rated recipe for Tart Lemon Triangles at http://allrecipes.com/recipe/tart-lemon-triangles/Detail.aspx

In this video, you’ll see how to make a delicious and elegant dessert. Par-bake a quick-to-make pie crust and pour in a 5 ingredient lemon filling. Bake it up and let it chill before cutting it into triangles.

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Chef Mark Hix is basically the OG of the British gastronomy revolution and a boss of the London restaurant scene, with a whole host of top eateries dotted across the capital. Over the years, a rumor has circulated about how he maintains his domination: to keep his head chefs on their toes and their menus ever-progressing, he gets them all together every other Tuesday for a crack-of-dawn cookoff. Munchies snagged an invite to the legendary “Hix Challenge,” which heretofore has never been witnessed by anyone outside the inner circle of head chefs. Here’s what happened.

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