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How Honey Can Make Bread More Delicious | Epicurious

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Spend in afternoon in the kitchen of Casey Elsass for our latest episode of Cook’s Notes. Watch as Casey cooks up fresh baked bread...

How to Make Meatballs Without a Recipe

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We show you how to make your own meatballs at home without a recipe. You only need to master a few basic cooking skills....

How to Make Crispy Fish Tacos Without Frying | Epicurious

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We show you how to make delicious, crispy fish tacos without the messy frying. Still haven’t subscribed to Epicurious on YouTube?sourcePowered by WPeMatico

How to Shop at a Russian Supermarket

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Adina Steiman takes a stroll through the aisles of NetCost, a Russian supermarket in Bensonhurst, Brooklyn. Still haven’t subscribed to Epicurious on YouTube?sourcePowered by...

Make This 3-Ingredient Breakfast Pastry Right Now

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Who needs croissants or cinnamon rolls when you can make these AM wonders? Still haven’t subscribed to Epicurious on YouTube?sourcePowered by WPeMatico

How to Set a More Stylish Table

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How you set your table says a lot about you—and we like ours simple, beautiful, and not-too-fussy. Still haven’t subscribed to Bon Appetit on...

How to Make 3-Ingredient Tomato Soup

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Making tomato soup from scratch doesn’t have to be tough. Skip the canned stuff and make our 3-ingredient version. Still haven’t subscribed to Epicurious...

How to Cure Egg Yolks

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Chef Elise Kornack shows us how to cure egg yolks to add unique flavors to salads, vegetables, and pasta dishes. Still haven’t subscribed to...

Our Favorite Quick & Easy Super Bowl Foods

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You can’t go wrong for the big game between smoked mozzarella sticks, a killer dip with pull-apart bread, grilled steak, and Nutella brownies. Still...

4 Recipes That Prove You’re Using Garlic Wrong | Bon Appetit

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We show you four mouthwatering recipes that don’t require you to mince or chop garlic. Still haven’t subscribed to Bon Appetit on YouTube? ►►...

Lafayette, LA Has an Amazing Po’ Boy

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Julia and Amiel from Bon Appétit learn what makes a Lafayette-style po’ boy special, then hit up a sugarcane farm for a sweet ending Still...

How One Dish Has Kept This Japanese Restaurant Around for 250 Years | Eat....

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Japanese Chef Yamada Kosuke is the 8th generation owner of the Tamahide Restaurant in Tokyo, a restaurant so popular that people will line up...

How to Make Buttermilk Chicken Fingers That Your Kids Will Love | Epicurious

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We show you how to make the best buttermilk fried chicken fingers of all time. Still haven’t subscribed to Epicurious on YouTube? ▻▻ http://bit.ly/epiyoutubesub...

Recreating Food Emojis IRL

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We asked a food stylist to recreate accurate real-life replicas of popular food emojis using real food. Still haven’t subscribed to Bon Appetit on YouTube?...

How to Make 3-Ingredient Cacio e Pepe

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The best pasta only has 3 ingredients. Still haven’t subscribed to Epicurious on YouTube? ▻▻ http://bit.ly/epiyoutubesub CONNECT WITH EPICURIOUS Web: …sourcePowered by WPeMatico

Deep-Frying at Home Is Easier Than You Think

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The everyone’s-talking-about-it dish at NYC’s Wildair is hands-down the fried squid with aioli. Chefs Jeremiah Stone and Fabian von Hauske show us how to...

How to Make the Ultimate Brunch Mash-Up Sandwich | Epicurious

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Meet the Epi Diner Deluxe: It’s french toast, a western omelette, a patty melt, and bacon all-in-one. Still haven’t subscribed to Epicurious on YouTube?sourcePowered...

How to Make Stovetop Croutons | Bon Appétit

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Join us on this journey to perfectly garlicky, epically crispy croutons. One crunch and you’ll never go back. Still haven’t subscribed to Bon Appetit on...

The Museum of Ice Cream is a Real-Life Willy Wonka’s Chocolate Factory | Bon...

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At the Museum of Ice Cream, a month-long exhibit across from The Whitney in New York City, they have a 3-feet deep sprinkle pool,...

Chef Gabe Kennedy’s Family of Friends in Brooklyn

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Produced for Bon Appétit with Gold Peak® Tea. A communal art gallery and music studio in Williamsburg pauses for a solstice dinner party. Still...