Fried Egg Tacos with Chile Jam recipe | Epicurious.com

chili paste (sambal oelek)

rice vinegar

honey

labneh (Lebanese strained yogurt) or plain Greek yogurt

Kosher salt

olive oil

eggs

tortillas

scallions (for serving)

Beet Tostadas With Fried Eggs recipe | Epicurious.com

beets

garlic cloves, finely grated

Tbsp. ancho chile powder

tsp. crushed dried oregano, preferably Mexican

paprika

cumin

½ tsp. black pepper

Tbsp.

white onion, halved through root end, sliced (¼" thick)

serrano chiles,

sage leaves

(6"-diameter) corn tortillas

Salsa de Árbol (for serving)

Carnitas: Braised and Fried Pork recipe | Epicurious.com

pork

water

white onion, thinly sliced

orange,

pork lard oil

garlic cloves,

bay leaves

sweetened condensed milk

oregano,

salt

No better way to ring it in than Beef ‘Chow haw fun’.  This is a winner winner among any crowd, trust me.  They will shovel it back like you wouldn’t believe.  It may be take a few tries to get it perfect but it is well worth it.  Something I ate on weekends growing up!

Beef &#39;Chow Fun&#39; (Beef stir fried rice noodle)

beef flank, sliced

Kikoman Light soy sauce

Sugar

Cornstarch

Sesame oil

Fresh flat rice noodle

Onion,

Bean Sprouts

2-3 Flat slices of ginger 1/8\" wide

Light Kikkoman Soy Sauce

Dark Kikkoman Soy Sauce

sugar

salt,

grapeseed oil

Combine ingredients to coat the slices of beef. 

For the beef marinate

Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside. 

Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done.  Set aside.

Heat more oil in the pan and sauté onions until soft and transclucent. 

Add ginger and bean sprouts and cook until semi soft.  Push them to the side of the wok.  

Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok. 

Turn the heat to High.  Toss the separated noodles into the wok with the vegetables.  Stir with an upward motion to properly mix all the ingredients.  

Add Seasoning and mix well to distribute colour and taste throughout. 

Taste as you go, if it requires more salty soy flavour add light soy.  Colour can be added by adding more dark soy.  

Re-add the beef that was previously set aside.  Garnish with sliced onion &amp; Serve! 

For the dish

My Favorite Falafel recipe | Epicurious.com

chickpeas

onion, roughly chopped (about 1 cup)

parsley

cilantro

red pepper

garlic

baking powder

flour

tomato

onion

green bell pepper

Tahina sauce

Pita bread

Carrot, Onion, and Spinach Bhajias With Mango Chutney recipe | Epicurious.com

brown sugar

cinnamon

tsp kalonji (black onion

tbsp peeled and julienned fresh ginger

malt vinegar

bourbon

Vegetable oil, for frying—you won't need more than 1 quart

carrots

red onion

ginger,

spinach

red chile, finely chopped

tbsp roughly chopped fresh cilantro

cumin seeds

tsp turmeric

tsp garam masala

½ tsp ground asafetida/hing (optional)

lemon

sea salt

¾ cup gram (chickpea) flour

Maxine's Latkes recipe | Epicurious.com

russet potatoes

onions

eggs, lightly beaten

bread crumbs

pepper

Ketodiet Blog

tbsp

ghee

lard

duck fat (15 ml)

brown mushrooms

Portobello mushroom (85 g/ 3 oz)

5-6 thin-cut

2-3 regular slices bacon (75 g/ 2.7 oz)

cherry tomatoes on the vine (40 g/ 1.4 oz)

medium avocado, sliced (75 g/ 2.7 oz)

salt, pepper and/or chili pepper flakes

gluten-free Italian sausages

extra virgin olive oil

Sufganiyot Recipe | Epicurious.Com

(1 package) dry yeast

milk

all-purpose flour

eggs, separated

(1/4 stick) butter or pareve margarine, softened*

Apricot or strawberry preserves

Vegetable oil

*Use butter and milk

Measuring spoons

Mixing bowls

Spoon

Sifter

Clean dish towel

Rolling pin

glass

Deep fryer or heavy pot

Slotted spoon

Paper towels

Tiny spoon

Vanilla Cream–Filled Doughnuts Recipe | Epicurious.Com

(2 1/2 teaspoons) active dry yeast cake yeast

(160 grams) milk,

(490 grams) unbleached all-purpose flour

(270 grams) sugar

Canola oil,

(90 grams) heavy cream

Pastry Cream

Hungarian Porcini-Potato Latkes Recipe | Epicurious.Com

porcini mushrooms*

garlic cloves, finely chopped

Hungarian hot paprika

russet potatoes, peeled

egg,

breadcrumbs, egg bread

black pepper

Belgian Fries With Sauce Andalouse Recipe | Epicurious.Com

mayonnaise

tomato paste

red bell pepper

lemon juice

vegetable oil

lb russet (baking) potatoes (5

thermometer

Chicken Noodle Stir Fry

rice noodles

chicken

broccoli,

carrot,

red bell pepper, seeded and thinly sliced

mushrooms

garlic,

chicken broth

ginger

soy sauce

seasoned rice vinegar

chili garlic sauce (optional)

corn starch

Cook the rice noodles according to the package instructions and drain.  Set aside.

Season the chicken with salt and pepper.  In a large skillet, heat the oil over medium high heat.  Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through.  Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet.  Set the chicken aside.

Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms.  Cook about 5 minutes, stirring occasionally, until the vegetables are tender to your liking. Add the garlic and cook for 1 minute.  Add the chicken back to the skillet.

In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce in the skillet and bring to a boil, stirring frequently.  Reduce the heat to a simmer and allow the sauce to thicken.  Add the cooked rice noodles to the skillet and mix together.

The Shake Shack &#39;Shroom Burger presents a mushroom in its most dignified state—breaded, fried, full of cheese. Here&#39;s how to make the recipe at home.

Shake Shack&#39;s &#39;Shroom Burger

portobello mushroom caps

canola oil,

panko breadcrumbs

Muenster

cheddar

ShackSauce (below)

potato

green leaf lettuce

plum tomatoes

Dijon mustard

Heinz ketchup

kosher dill pickling brine

cayenne pepper

For the mushroom caps, preheat the oven to 375° F. Put mushroom caps on a medium baking pan. Rub caps all over with 1/4 cup of canola oil, then season both sides with the salt and pepper. Arrange mushrooms gill side down in a single layer and roast until tender, 30 to 35 minutes. Remove from the oven and set aside to cool. Slice mushrooms in half horizontally (through their bellies, like you're slicing a hamburger bun).

Put the 1 1/2 cups flour in a wide dish, beat 3 eggs in another wide dish, and put the panko in a third wide dish and set aside. 

For the filling, mix together the Muenster and cheddar cheeses, onion, garlic, remaining 1/4 teaspoon flour, remaining egg yolk, and cayenne pepper in a medium mixing bowl. Set aside.

Shape the filling into 4 equal disks, 1/2 inch smaller in diameter than the mushroom caps. Place cheese disks on gill side of each mushroom cap, cover with other half of cap, cut side down, and gently press together to secure the filling.

Dredge the stuffed mushroom caps in the flour, then dip in the beaten egg, coating them completely, then dredge in the panko. Set prepared mushrooms on a plate and refrigerate while heating the oil to deep-fry them.

To cook the mushroom burgers, pour the oil into a deep, wide pot to a depth of 3 inches. Heat over medium heat until the oil reaches a temperature of 350° F on a candy thermometer. Deep-fry the prepared mushrooms, one or two at a time, until golden brown and crisp all over, about 3 or 4 minutes. Transfer mushrooms with a slotted spoon to drain on paper towels. Season with salt.

For the mushroom caps and filling: 

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