Tasty

@mimoahmedbakes shares Tasty’s 5 tips to making the perfect chocolate chip cookie. Full recipe in our bio 🍪

Fluffy, protein-packed, and secretly made with cottage cheese — @carolinagelen’s cottage cheese bread has been the only bread I’ve been making lately, and it’s SO WORTH IT!! Find the recipe linked in bio @groovyfoodiess

Jiggly Japanese Coffee Jelly is the upgrade your morning needs! @ivskitchen ☕️ Ingredients Jelly: 1/3 cup brown sugar 2-3 tablespoons instant coffee 3 teaspoons unflavored gelatin powder 1 cup boiling water 1 cup cold water Foam: 4 ounces heavy whipping cream 1 tablespoon caramel sauce Salt, to taste Preparation 1. Make jelly: In a large jug, add the brown sugar, instant coffee, gelatin powder, and boiling water. Mix until all ingredients have dissolved. 2. Add the cold water. Mix well, then transfer to 2 coffee mugs. Refrigerate for 4 hours, or until firm. 3. Make foam: Add the heavy whipping cream, caramel sauce, and salt to a medium container and whisk for about 30 seconds, or until foam begins to form. 4. Divide foam in half for 2 servings and serve with jelly coffee. 5. Enjoy!

Level up your coffee game with this affogato hack: just brew your espresso right into your mini ice creams. Instant bliss!

Ep. 11 of @brandongouveia MASHUP SERIES! 🦀 Crab Rangoon Onion Rings crispy, creamy, and straight-up delicious. inspo from @FoodWithBearHands Get the full recipe at the link in bio! INGREDIENTS Crab Rangoon Filling 16 oz imitation crab, finely chopped 3 (8-oz) blocks cream cheese, softened 1½ cups shredded mozzarella cheese 1 cup chopped scallions 2 tbsp Worcestershire sauce 1 tbsp sesame oil 1 tbsp soy sauce 1 tbsp garlic powder Onion Rings 6 large onions, cut into thick rings Vegetable oil, for frying 3 cups panko bread crumbs 1 cup all-purpose flour 1 tsp kosher salt Batter 1 cup all-purpose flour 1 tbsp ground ginger 2 tsp kosher salt 1 tsp baking powder 3 cups buttermilk 2 tbsp Sriracha Garnishes Sweet chili sauce, to taste Chopped scallions, to taste Sesame seeds, to taste

Discover the magic of air-fryer fried rice! This game-changing hack is mom-approved by Tasty culinary producer and mother of three, @kellympaige Find the recipe linked in bio

We tested 50 scalloped potato recipes and this is the best one @Kellympaige Sponsored by @idahopotatoesofficial #ad

Get that floppy bacon outta my face! I NEED it crispy

Simple yet delicious gamja bokkeum — these Korean banchan potatoes are packed with flavor. They’re the perfect side dish for any meal! Find the recipe below and linked in bio @groovyfoodiess INGREDIENTS 1 tablespoon neutral oil 1 pound small Yukon Gold potatoes, scrubbed and halved 3 tablespoons sliced green onions, optional, for garnish 1 chili pepper, optional, for garnish Sauce 3 tablespoons water 2½ tablespoons soy sauce 2 tablespoons sugar or light corn syrup 1 teaspoon garlic powder 1 teaspoon toasted sesame oil 1 teaspoon fish sauce 1 teaspoon toasted sesame seeds PREPARATION 1. Heat the neutral oil in a medium pan over medium heat. Add the potatoes to the pan, cut side down. Cook, undisturbed, for about 3 minutes, or until the bottom of the potatoes are a deep golden brown. 2. Meanwhile, make the sauce: Stir together the water, soy sauce, sugar, garlic powder, sesame oil, fish sauce, and sesame seeds in a bowl. Set aside. 3. Add the sauce to the browned potatoes in the pan. Cover pan, and simmer over medium-low heat for about 5 minutes, or until the sauce has thickened and the potatoes are fork-tender. Garnish with scallions and chili. 4. Enjoy!

I made Coca-Cola Spaghetti because A.I. told me to 🤣 @_lornly_ on IG

This 8-cheese macaroni & cheese recipe from @blessitsjeff will have you wanting more and more. This recipe is extremely easy and requires no roux nor eggs. It’s pure cheesy goodness and so rich. Save this one and be sure to try it out.

If you had to learn 20 recipes in your 20s let these Chewy & Gooey Chocolate Chip Cookies be one of them. No fancy tools needed—just pure cookie bliss. Find the recipe and cutting board linked in bio! @Ivanna 👩🏼‍🍳🌱

We’re not gatekeeping @Mimo’s Banana Upside Down Cake recipe anymore — this treat had the entire office sprinting to the kitchen. Find the recipe below and linked in bio!

If you liked the tortilla wrap trend, you have to try this spinoff using roasted seaweed sheets! All you need to do is cut a slit in the middle of a sheet of nori, then top each quarter with the protein of your choice, rice seasoned with furikake, spicy mayo, and sliced avocado. Fold the sides over each other & enjoy! Thanks to @jasmineandtea

We’re loving these cheesecake-stuffed strawberries by @My Mana Bites right now. They’re almost too easy not to make…and even easier to eat. What’s your favorite cheesecake topping? Cheesecake-Stuffed Strawberries Ingredients: 1 pound large fresh strawberries ½ cup chocolate chips (semisweet or dark) 1 teaspoon coconut oil (optional) 8 ounces cream cheese, softened ¼ cup powdered sugar (or to taste) ½ teaspoon vanilla extract 1–2 tablespoons heavy cream ¼ cup graham cracker crumbs Melted white chocolate (optional) Preparation: Remove and discard the tops from the strawberries. Trim the berry bottoms so they can stand upright. Use a paring knife, melon baller, or small spoon to scoop out the berry centers. Set aside. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring in between until smooth (1 to 1½ minutes total). Dip the flat bottoms of the berries in the melted chocolate mixture. Place them on a parchment-lined baking sheet, and let stand until set.In a stand mixer (or using a hand mixer), beat the cream cheese, powdered sugar, and vanilla on low speed, then increase to medium. Add heavy cream, and beat for 2–3 minutes or until smooth, fluffy, and pipeable, stopping to scrape down the sides of the bowl as needed.Transfer the cheesecake mixture to a piping bag fitted with a medium round or star tip (or use a zip-top bag with the corner snipped off). Pipe the filling into each hollowed strawberry until full.Sprinkle with graham cracker crumbs for that cheesecake “crust” effect. Drizzle with melted white chocolate if desired. Place the filled strawberries on the baking sheet, and refrigerate for at least 15 minutes to set.Serve immediately after chilling for the best flavor and texture. You can also make them a few hours in advance and keep them in the fridge until ready to enjoy — just be sure to serve them the same day!

Take-out Beef and Broccoli is an easy dish to make at home with help from @gidsgids 😍

Ep.12 of @brandongouveia MASHUP SERIES! Shrimp and crispy grits are crunchy, creamy, and savory — definitely a brunch game changer! Ingredients Grits Cakes: 2 (14½-oz) cans chicken broth 2 cups water 8 tbsp unsalted butter, divided 1½ cups quick grits 2 cups shredded Gruyère cheese 2 cups shredded Parmesan cheese 1 cup heavy cream Kosher salt, to taste 3 large eggs, beaten 2 cups panko bread crumbs 1 cup vegetable oil Shrimp 1½ lb large peeled, deveined shrimp ½ tbsp Old Bay seasoning 2 tsp garlic powder 1 tsp kosher salt ½ tsp cayenne 2 tbsp olive oil, divided Cream Sauce 2 tbsp unsalted butter ½ cup undrained canned fire-roasted diced tomatoes 2 bell peppers (red and yellow), diced ½ white onion, diced 3 scallions, chopped, plus more for garnish 4 garlic cloves, minced 2 cups heavy cream ½ tbsp smoked paprika ½ tbsp Old Bay seasoning ½ tbsp garlic powder 1½ cups shredded Parmesan cheese Get the full recipe in link in bio!

For a quick and easy lunch idea, @brandongouveia has got you covered with his BBQ chicken croissant sandwich! Find the recipe below and linked in bio INGREDIENTS 1 whole rotisserie chicken, shredded 1 cup BBQ sauce (your favorite kind) 8 provolone cheese slices 4 croissants, sliced in half 4–8 Parmesan crisps, to taste 8 tablespoons onion jam 8 tablespoons unsalted butter PREPARATION 1. Toss together the chicken and BBQ sauce until fully coated. Set aside. 2. Place 1 provolone cheese slice on the bottom half of each croissant. Pile on a generous portion of the BBQ chicken, then top with another slice of provolone and 1-2 Parmesan crisps for crunch. 3. Spread the onion jam evenly over the top halves of the croissants. 4. In a pan over medium heat, melt 2 tablespoons of butter. Add 1 sandwich, and press down gently. Cook until the croissant is golden and crisp, the cheese is melty, and everything is warmed through, 2–3 minutes per side. Repeat with the remaining butter and sandwiches. 5. Enjoy!

Simmered to perfection in a fiery, spicy sauce — these enoki mushrooms bring the heat and the flavor! 🍄‍🟫 Get the recipe for free exclusively on the Tasty app! @groovyfoodiess

Zesty, creamy, and irresistibly smooth — this lemon posset is a burst of sunshine in every bite! Find the recipe linked in bio @Sarah ✨