From Munchies: Matty Matheson of Parts & Labour in Toronto demonstrates how to make a tangy Lemon Meringue Cheesecake Pie.
Many thanks and credit to Munchies, Matty Matheson, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Jock Zonfrillo: Nomad Chef Jock Zonfrillo travels to the Kimberley in far north Western Australia to learn what the Nyul Nyul community traditionally eat and how they prepare it. He meets elder Bruno Dan, who generously passes on his knowledge of country and food, and his life philosophy. Chef Zonfrillo pays homage to the Nyul Nyul people and their ancestors, celebrating them by bringing ingredients and recipes back to his home—reinventing them to serve at his restaurant Orana in Adelaide, Australia.
Many thanks and credit to Jock Zonfrillo, 57 Films, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Nowness: An exploration of the art of steak from Argentinian super chef, Francis Mallmann of 1884 Restaurante in Mendoza, Argentina. Be sure to check out Chef Mallmann’s classic cookbook: Seven Fires: Grilling the Argentine Way and his latest cookbook: Mallmann on Fire: 100 Recipes.
Many thanks and credit to Nowness, Francis Mallmann, Kayhan Ozmen and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Maangchi: How to make shrimp pancakes (saeujeon: saeu means shrimp and jeon means pancake) from jumbo shrimp. Be sure to check out her new cookbook: Maangchi’s Real Korean Cooking: Authentic Dishes for the Home Cook.
Many thanks and credit to Maangchi and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Jamie Oliver: Happy Independence Day from across the pond! Chef Oliver prepares his NYC Cheesecake in celebration of July 4.
Thanks and credit to Jamie Oliver and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From FED Guides by Find. Eat. Drink: Artisan ramen noodle company, Sun Noodle Brand, is the go-to supplier for famous chefs and top ramen shops around the world. They have created a small restaurant called Ramen Lab in NYC, where chefs can showcase their unique styles of ramen.
Many thanks and credit to FED Guides by Find. Eat. Drink, Kenshiro Uki, Sun Noodle Brand, Ramen Lab, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From SAVEUR Magazine: Pastry chef Ruben Ortega, of Hugo’s Restaurant in Houston, Texas, demonstrates how to make Mexican chocolate—perfect for hot chocolate and mole.
Thanks and credit to SAVEUR Magazine, Ruben Ortega, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Food Republic: Invented at the Merchants Exchange Coffee House in the 1850s, the Sazerac remains synonymous with New Orleans drinking. Historically made with Cognac, the cocktail began making use of rye whiskey as a replacement when Cognac was in short supply. Nicholas Bennett, head bartender of Danny Meyer’s buzzy new bar Porchlight in New York City, returns to the original spirit to make his variation of the iconic drink.
Cognac Sazerac
Ingredients
3 dashes Peychaud’s bitters
1 dash Angostura bitters
1/4 ounce simple syrup
2 ounces Louis Royer Cognac
Directions
Combine all ingredients, top with ice and stir. Strain into glass that has been spritzed with Herbsaint, add a spritz of lemon and serve.
Thanks and credit to Food Republic, Nicholas Bennett, Porchlight, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From TIME: On Nov. 30, 2014, many of the food world’s biggest names arrived at 50 Clinton Street in NYC’s Lower East Side. Daniel Boulud was there. Dave Arnold was there. David Chang was there. ChefSteps’ Chris Young and Grant Crilly were there. The chefs were among the 72 diners who ate foie gras in the round, scrambled egg ravioli, and nine other courses of Wylie Dufresne’s brilliant, groundbreaking cuisine.
Thanks and credit to TIME, Wylie Dufresne, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!
From Bon Appétit: Jimmy Wong, host of Kitchen Lab, and Chef Paul Shoemaker of Firefly in Studio City, CA set out to answer the all-important culinary question: Can you smoke it?
Thanks and credit to Bon Appétit, Jimmy Wong, Paul Shoemaker, and everyone else involved in the making of this video. Please share the Midnight Snack with your friends and start cooking!