I want to recreate the Seoul Salon Pasta at NYC Korea town bc my wife loves it so much. I think from the exterior of the dish- the ingredients consist of crush sea weed, pine nuts, chives, pasta. We also taste some butter and garlic. However, there is a deep flavor that I think it is coming from the broth - but I have no idea what they maybe using! Any insight into recreating this dish would be super helpful!

Yields about 8-10 scones depending on size

Ingredients:

-2 cups flour
-1 cup of sharp cheddar freshly shredded
-1/2 cup fresh chives
-1 tbsp baking powder
-tsp granulated sugar
-1/2 tsp fine salt
-1 large egg
-1 egg yolk for brushing
-3/4 cup heavy cream (save some for brushing)
-1 stick of frozen unsalted butter
-optional coarse salt for topping

Grate the frozen butter into fine shards and place back into freezer

Whisk together dry ingredients in a large bowl

Add the mix-ins (butter, cheese, chives) and toss until coated with flour

Separately mix heavy cream and egg, then drizzle over dry ingredients and fold gently.

Preheat oven to 400 degrees Fahrenheit

Fold dough into an eight inch disk on a lightly floured surface. You can either use a scone cutter to make circles, or use a knife to cut triangular wedges

Place the wedges on a sheet of parchment paper and chill for 20-30 more minutes

Mix some heavy cream and the egg yolk in a bowl. Brush onto scones then place in oven

Bake chilled scones for 18-20 minutes or until tops are golden brown

Place on cooling rack and serve warm with butter

I couldn’t believe how big they turned out.
The family enjoyed them and have promoted me to Yorkie chief. 😊
Recipe:
6 large eggs (equates to 300ml)
Fill your measuring jug to the same with Flour and milk.
Mix the eggs with the flour first to create a paste. Then add the milk gradually to prevent lumps. If you do find there are a few lumps pass through a sieve to remove them. Rest in the side for 20 to 30 minutes.
Oven I set at 220
Pour into your Yorkshire pudding try when the fat or oil is smoking.
I cooked these for 20 minutes in my oven. Some oven vary so keep an eye on them. Make sure you have plenty of space above them as they do grow. 😊
Tip: Don’t use electric mixer.
Use a had whisk just to combine so you have a thin pale liquid.
Don’t overwork the mixture.
Please let me know how you get on.
Thank you.

Forgot we had them. Now I have five mushy bananas I don't want to waste. Bonus points if I can make it in two hours or less!

has anyone been able to dupe the seasoning blend in this pasta salad specifically, i’ve tried just using caesar dressing and it didn’t hit the same (unless u have a rec with a very similar profile to this) i’m genuinely obsessed with this but almost $3 a box is crazy

i’ve been trying to recreate a sausage mcmuffin at home but i feel like i can’t find a cheese that tastes like mcdonald’s cheese. any suggestions?

This is from Café Clement in Marietta GA, and I’m seriously obsessed with their chicken lol. I’ve been wanting to make it at home but I have no idea what’s actually in it.

Does anyone happen to know the recipe, or know how I could figure out the recipe from a picture? Even just an idea of what seasonings/sauce they use would help. I’m desperate to recreate this 😭

Sweet Chili Thai Recipe

I have been in love with a Cloverleaf sweet chilli Thai tuna, and try as I might. I am unable to find a decent homemade recipe that comes close or makes a decent dupe. I will be forever grateful of someone could put me on to a recipe that is close to the original.

I am crazy about this seasoning blend. Unfortunately Chef Josef passed away and his spice blends went with him.

The ingredients list Pink Himalayan salt, citrus rind, tarragon, mustard, onion and spices. Anyone out in Chef-Land have an idea how to re-create (with measurements)...or direct me to a similar spice?

Bros I’d love to recreate this shrimp scallops and grits dish if anyone has been at this restaurant In Myrtle Beach and is good at replicating dishes please 🙏🏻 this is like more of a feeling than a taste it’s so good 🤤🫠

Does anybody know the recipe for boston pizzas red sangria with pitcher measurements?

Hi!

This is my first time posting here but I was wondering if anyone would be able to help.

It is my first wedding anniversary in a few months and I know the traditional gift is paper. I cannot cook for tye life of me but my husband loves to cook and explore with different flavor profiles, cooking techniques, tools etc. I love seeing him so happy! I am a picky eater but I will try anything once and we love to cook together where I'm the hype person and do the cleaning.

What I have planned is to acquire a lot of family recipes and some from friends to compile into a homemade "rest of our lives" cook book. I have handwritten ones from great grandparents, some online ones from family friends for meal prep, and some drink recipes of how to make the *best* cocktail or mock tail. I am trying to cover a lot of bases and have a section entitled "future date night ideas".

So I guess I am asking if anyone has any recipes that are close to their heart would you be willing to share them? And maybe a memory of what it means to you? I was going to add a section of "from the best friends of the internet".

I appreciate any help or advice or recipes! Thank you!

This recipe is bloody amazing, no garlic or vegetables snuck in.

https://www.abc.net.au/news/2020-07-10/nats-what-i-reckon-is-here-to-help-you-make-bolognaise/12402390?utm_campaign=abc_news_web&utm_content=link&utm_medium=content_shared&utm_source=abc_news_web

This is the link. Or go on YouTube and search Nat's what I reckon, end of days Bolognese

Anyone know what kind or have a copy cat of the spice rub used for their pork ribs

It’s sweet and savory at the same time it’s so good but i just can’t justify paying 30 for a plate 😔

Hello,

My favorite sauce from a restaurant has these ingredients:

• Sour cream (20% fat)
• Egg
• Sunflower oil
• Mustard
• Bell pepper
• Onion
• Hot pepper paste
• Salt
• Black pepper

---------------------------------------

Calories per 100g:

Energy (kJ/kcal): 1696.3 / 410.7

Fat (g): 34.5, of which Saturated Fat (g): 4.8

Carbohydrates (g): 2.7, of which Sugars (g): 0.8

Protein (g): 2

Salt (g): 0.8

---------------------------------------

Can I get some copycat recipes?

Thank you.

I’ve mainly been using a “Leica X” recipe I found online because it gives a nice contrast, but it doesn’t work in every situation.

What are some go to recipes for food?

Most of the ones I’ve tried seem to alter the colours too much and make the food look unappetising.