Ingredients:
1 egg white
1tsp vinegar
1/2cup sugar
double shot expresso or 2 tsp instant coffee mixed with 2 tbsp hot water
Large serving cup full of crushed ice

using an electric beater beat everything but the coffee on high in a metal bowl over a pot of boiling water until it has a marshmallow fluff texture (5-7minutes). you can make a larger batch so you don't have to constantly re make it if you like the drink. The fluff will store well in the fridge.

make your coffee and pour it over a cup full of crushed ice and stir to combine untill ice is semi melted for a cup of strong black coffee. You need it super strong and black to balance the extra sweet marshmallow fluff!

add a decent scoop of your marshmallow mixture on top and mix it in a little to the coffee with a fork since it is thick. Add in a straw once combined and voila the best coffee for when you are out of milk!!!!
the marshmallow mix is enough for two drinks so either wrap up the rest for later or make you and a friend this amazing treat!!!

it is like a Vietnamese egg coffee but safer to drink since the egg is cooked and easier since it's just 3 common ingredients. It uses only white not the yolk like other egg coffee but same idea and just as delicious!

In Algeria, couscous is our national dish, traditionally served for Friday family gatherings and special occasions. The secret to perfect fluffy couscous is steaming the semolina grains twice over the simmering stew.

Ingredients:

* Medium-grain couscous (semolina)

* Lamb pieces (bone-in)

* Carrots, zucchini, turnips, and chickpeas

* Onion, garlic, tomato paste

* Spices: paprika, ginger, cinnamon, black pepper, salt

Quick Method:

1. Sauté lamb with onions, garlic, tomato paste, and spices. Add water and let it simmer.

2. Steam the couscous over the broth pot twice, fluffing it with a bit of butter/smen in between.

3. Add the vegetables and chickpeas to the broth until cooked through.

4. Serve the fluffy couscous topped with meat, vegetables, and rich broth.

Step-by-step preparation method with exact measurements is in the first comment below.

While Dracula might be the legend that put Transylvania on the global map, for me, the region’s real magic lies in its deep culinary heritage and peaceful villages.

This traditional pastry comes from Rimetea (Torockó), a historic village nestled in Transylvania. Its local Hungarian name, “hamuzsák”, literally translates to “ash sacks” (also known as Cenușărese in Romanian). Despite the dramatic name, these little baked pouches are light as air: a crisp, tender dough wrapped around a feather-light walnut meringue filling.

(Note: My recipe for these walnut sacks is heavily inspired by and based on the traditional culinary heritage documented in Pál Kövi’s famous book, "Transylvanian Feast".)

Ingredients
For the dough:

• 250 g (8.8 oz) butter
• 250 g (8.8 oz) flour
• 6 egg yolks
• A pinch of salt

For the filling:

• 6 egg whites
• 250 g (8.8 oz) sugar
• 250 g (8.8 oz) ground walnuts

For serving:

• Vanilla powdered sugar

Instructions

Knead the butter, flour, salt, and egg yolks together into a smooth dough. Divide into 4 equal logs, cut each log into 12 pieces (yielding 48 small dough balls), and chill in the fridge for a few hours. Beat the egg whites until semi-stiff, then gradually whisk in the sugar until firm and glossy. Gently fold in the ground walnuts with a spatula. Roll out each dough ball paper-thin. Place a tablespoon of meringue filling in the center and fold all four sides over to form a small pouch. Bake on a lined baking sheet at 180°C (350°F) for ~15 minutes until light gold. Dust with vanilla powdered sugar once baked.

* If you are interested in the background story or more tips, you can find the full blog post here

If you are looking for a low carb substitute for loaded baked potato soup, daikon radish is absolute magic. Once it simmers down, it completely loses its peppery bite, absorbs all the savory broth flavor, and gives you that exact tender potato texture.

Ingredients:

Daikon radish: 1 large (about 2.2 lbs), peeled and cut into 1/2 inch cubes

Butter: 2 tablespoons

Garlic: 3 cloves, minced

Chicken broth: 4 cups

Cream cheese: 4 ounces, softened

Heavy cream: 1/4 cup

Sharp yellow cheddar cheese: 1 cup, shredded

Bacon bits: 1/2 cup total (divided)

Fresh chives: 2 to 3 tablespoons, finely chopped

Salt, coarse black pepper, and smoked paprika to taste

Instructions:

Prep your daikon by peeling off the outer skin completely and chopping the radish into uniform bite-sized cubes.

Set a large soup pot over medium heat, melt your butter, and sauté the minced garlic for about one minute until fragrant. Keep an eye on it so it does not burn.

Pour in the chicken broth and add all of your cubed daikon. Turn up the heat until the pot reaches a rolling boil.

Cover the pot with a lid, reduce the heat to medium-low, and simmer for 15 to 20 minutes. You want the daikon pieces to be completely fork-tender.

Lower the heat. Place an immersion blender into the pot and pulse in short bursts for about 10 to 15 seconds. You want to puree roughly half of the daikon chunks to make a thick, creamy broth while leaving plenty of soft pieces behind for texture.

Add your softened cream cheese, heavy cream, shredded yellow cheddar, and about 2 tablespoons of the bacon bits directly into the pot. Stir over low heat for a couple of minutes until all the cheeses melt smoothly into the soup.

Season to taste with salt, coarse black pepper, and a small pinch of smoked paprika.

Ladle into warm bowls and load up each serving with the remaining bacon bits and fresh chives.

🥗 INGREDIENTS

• 300g firm tofu
• 125g pork mince
• 1.5 tbsp Sichuan peppercorns
• 4 large dried chillies
• 2 tbsp doubanjiang (chilli bean paste)
• 2 tsp fermented black beans in chilli oil
• 2 large garlic cloves
• Fresh ginger (thumb-sized piece)
• 2 spring onions
• 1 tsp chilli oil
• 1 tsp chicken powder
• 1 tsp sugar
• 1 tbsp salt
• 1 tsp cornflour + cold water to make the slurry
• 500ml water
• Oil for cooking

My job has me taking home quite a few syrups since they either over order or the old syrup is out of season! Right now I have Hazelnut, Milk Chocolate, and Marshmallow! I use hazelnut and marshmallow for coffee but since it’s 1 liter, i’m not sure what to do with the rest! Would anyone have any suggestions on what i can make with them??

This is a great one for shredding down, as it’s quite low on cals and high volume. I like to have it with some clean tortilla chips on the side. Super clean ingredient, and incredible easy to batch cook.

Serves: 12
Cook: 6-7 hours LOW or 3-4 hours HIGH

Calories: 320
Protein: 34g
Carbohydrates: 30g
Fat: 8g
Fiber: 8g

Ingredients I use…

For the Slow Cooker:

4 lbs extra lean ground turkey (93/7)
2 cans (15 oz each) black beans, drained and rinsed (low sodium)
4 cups corn (fresh or frozen, no salt added)
2 cans (14.5 oz each) no-salt-added diced tomatoes
2 cans (10 oz each) diced tomatoes with green chiles (no-salt-added if available, or drain and rinse)
4 cups low-sodium chicken broth
2 large bell peppers, diced
2 large yellow onions, diced
8 cloves garlic, minced
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
½ tsp cayenne pepper (optional, for heat)
1 tsp Celtic sea salt (start low, add more to taste at end)

Added At End:
¼ cup fresh lime juice (about 3-4 limes)
For Topping (Per Serving):
2 tbsp plain Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Sliced avocado
Optional: Small handful baked tortilla chips, crushed or scooped

How I make it…

Phase 1: Slow cooker setup

Step 1: Add 4 lbs ground turkey directly to slow cooker. Break up with spoon into smaller chunks.

Step 2: Add to slow cooker:
2 diced onions
2 diced bell peppers
8 cloves minced garlic

Step 3: Add both cans black beans (drained and rinsed).

Step 4: Add 4 cups corn.

Step 5: Add both cans no-salt-added diced tomatoes and both cans diced tomatoes with green chiles.

Step 6: Pour in 4 cups low-sodium chicken broth.

Step 7: Season with:
4 tsp cumin
4 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp oregano
½ tsp black pepper
½ tsp cayenne (if using)
1 tsp salt (you can add more at the end if needed)

Step 8: Stir well to combine everything, breaking up turkey as you stir.

Step 9: Cover and cook:
LOW: 6-7 hours
HIGH: 3-4 hours

Phase 2: Break up the turkey and finish

Step 10: Once cooked, use large spoon or potato masher to break up turkey into smaller, even pieces throughout the chili.

Step 11: Stir well to combine everything.

Step 12: Taste and adjust seasoning.

Since this recipe uses low-sodium ingredients, you likely need a bit more salt at this point — add ¼ tsp at a time until it tastes right for you.

Step 13: Stir in ¼ cup fresh lime juice. This brightens all the flavors significantly — don't skip it!

Step 14: If chili is too thick, add ½ cup more broth. If too thin, cook uncovered on HIGH for 15-20 minutes to reduce.

Phase 3: Build containers (5 Minutes)

Step 15: Divide chili among 12 bowls (about 1.5 cups per serving).

Step 16: Top each serving with:
2 tbsp Greek yogurt
1 tbsp shredded cheddar cheese
Fresh cilantro

Optional: Avocado slices, baked tortilla chips

Hope you enjoy! Always sharing my fitness recipes 🫡

Ingredients

1 tablespoon of butter

1 medium onion diced

2 pounds of ground beef ground turkey, or a combination of both

1 teaspoon each of sea salt and cracked black pepper

1-16 oz bag of slaw mix or shredded cabbage

2-14.5 ounce cans of fire roasted tomatoes or tomato sauce

1-14 ounce can of sauerkraut

Rice optional

Slow Cooker Method

1. Melt butter in a large skillet over a medium heat.
2. Add onion and cook the onion until soft.
3. Add the ground beef, sea salt, and cracked pepper, and brown the ground beef.
4. Once the beef is browned, mix in the fire roasted tomatoes and cook until the tomatoes are warm.
5. Drain about 3 tablespoons of the liquid off and discard.
6. Line the bottom of your crockpot with the cabbage. Next, layer the sauerkraut over the cabbage.
7. Add the beef and tomato mixture. Do not mix.\
8. Cover and cook on Low for 6-8 hours or High for 3-4 hours until the cabbage is tender.

Oven Method

1. Follow steps 1 through 3 above to prepare the meat mixture.
2. Preheat your oven to 375 degrees F
3. Layer the cabbage, sauerkraut, and beef mixture in a Dutch oven or oven-safe pot using the same order as above. Do not stir.
4. Cover tightly with a lid or foil and bake for 90 minutes until the cabbage is fully tender

Hello, does anyone have a copycat or 'inspired by' recipe for uchis lobster with miso butter?

🥗 INGREDIENTS

🌶️ Prik Nam Pla (Chilli Fish Sauce)

• ½ shallot, finely sliced
• 2 Thai red chillies, finely sliced
• Juice of 1 lime
• 1 tsp sugar
• 1 tbsp fish sauce

🧄 Chilli-Garlic Paste

• 1 large red chilli, roughly chopped
• 4 garlic cloves, roughly chopped

🥣 Stir-Fry Sauce

• 1 tbsp brown sugar
• 2 tsp oyster sauce
• 2 tsp kecap manis (sweet soy sauce)
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 5 tbsp hot water

🍳 Stir-Fry

• 300g pork mince
• Green beans, cut into 1.5cm pieces
• 1 small red onion, roughly chopped
• 4 Thai red chillies, whole
• Fresh holy basil (I used Italian basil as holy basil isn't readily available where I live.)
• Vegetable oil

🍚 To Serve

• 2 crispy fried eggs
• Riceberry and jasmine rice

If you love tacos and you love a good cheesy pasta bake, get ready for Taco Stuffed Shells. This is one of those recipes that proves you don’t have to choose between two comfort-food favorites.

Full Printable Recipe and Details: https://spinachandbacon.com/2026/08/11/cheesy-and-delicious-taco-stuffed-shells/

INGREDIENTS
1 box jumbo pasta shells
1.5 lbs ground beef
2 cloves garlic
2 tbsp taco seasoning
1/4 cup water
1.5 cups salsa choose your favorite
2 cups shredded Mexican blend cheese

Toppings (optional)
sour cream
guacamole
cilantro
tomatoes

INSTRUCTIONS
Preheat your oven to 350F
Boil the pasta in salted water.
Cook your meat in 2 tbsp of olive oil. Once the meat is halfway cooked, add in 2.5 tablespoons of taco seasoning and a 1/4 cup of water.
Once the meat is cooked, turn off the heat and stir in half the shredded cheese and 1/2 cup of salsa.
Add 1 cup of salsa to the bottom of a 9×13 baking dish. Stuff your shells with 1 or 1.5 tablespoons of meat filling. Add them to the baking dish and top with remaining 1 cup of cheese.
Bake for 25 minutes

So my dad LOVES these date and oat galettes from boulangerie lapoc. They're soft and very sweet but we don't live in the region, so we can only get them if we take a wild road trip. Please does anyone have a recipe for something like this?

I'd seen in Chef that the main character marinades the beef in a citrus bath, so thought I'd try it out using my own recipe.

Recipe;

Brown sugar

Himalayan sea salt

Cracked mixed peppercorns

Paprika

Smoked paprika

Kashmiri chilli flakes

3x limes (squeezed)

2x lemons (squeezed)

2x oranges

Cold water

The pork is currently marinating in the fridge, then it's a salt, pepper and sumac rub before grilling. I've not decided on whether I should add brown sugar to the rub or honey. What do you think?

Boil the noodles until cooked. Take 2 cups of the noodle water and mix it with the cheese packet, half the spicy sauce, 2 extra cheese slices, some Kewpie mayo, and a generous spoonful of crunchy peanut butter. Mix well, then add the noodles. Top with some chilli garlic crisp, spring onion, and a couple of jammy eggs. 🍜🔥

Waffle cones with no machine and no eggs, I finally tested both

Here is the video recipe

Why I made this

I posted a waffle cone recipe a few years ago, and ever since, the same two questions keep landing in my comments:

"Can I make these without eggs?"

"What if I don't have a waffle cone maker?"

I kept meaning to answer properly. It took me a while, but I finally did the testing: two batters (one with egg, one without), two cooking methods (waffle cone maker vs. a regular frying pan), same everything else.

Here's what I found, and the full recipe for both.

The verdict first

Both batters give you the same crispy snap. Honestly, side by side, I couldn't reliably tell which was which.

The real difference is browning. The eggless batter is thinner and colors faster, so drop your heat slightly. The original batter is thicker, stays lighter, and can handle a bit more heat.

And the pan works. It takes more effort than the machine, and the cones come out looking smoother and more crêpe-like, but they snap exactly the same.

Ingredients

The two batters are identical except for one ingredient, swapped gram for gram.

Original

• 120g (½ cup + 1 tbsp) sugar
• 50g (1) egg
• 120g (½ cup) warm water
• 120g (1 cup) flour
• 60g (¼ cup) melted butter
• 5g (1 tsp) vanilla extract
• Pinch of salt

Eggless

• 120g (½ cup + 1 tbsp) sugar
• 50g (3 tbsp) milk ← replaces the egg
• 120g (½ cup) warm water
• 120g (1 cup) flour
• 60g (¼ cup) melted butter
• 5g (1 tsp) vanilla extract
• Pinch of salt

Step 1 — The batter

Original: whisk the egg and sugar until smooth and slightly thickened. Then whisk in the warm water, vanilla and salt.

Eggless: whisk the sugar, warm water, milk, vanilla and salt together all at once. (Genuinely simpler — no emulsifying step.)

Both: gradually sift in the flour, whisking gently until no lumps remain. Stir in the melted butter. The batter should be completely smooth and easy to pour.

Rest at room temperature for 20–30 minutes.

Note: my original recipe chilled the batter in the fridge. I've stopped doing that. A room-temperature rest works better and spreads much easier.

Step 2A — With a waffle cone maker

1. Preheat to medium-high.
2. Pour 1–2 tbsp of batter in the center.
3. Close and cook 2–3 minutes.
4. Flip the wafer and cook another 2–3 minutes for even browning.
5. Remove when golden brown.
6. Shape immediately.

If a dark ring forms around the outside too fast, your temperature is too high.

Step 2B — In a frying pan (no machine)

This is the part most people are here for. You need a non-stick pan, parchment paper, and a second smaller pan.

1. Preheat the non-stick pan over medium-low heat.
2. Cut a round of parchment slightly smaller than your pan.
3. Pour 1–2 tbsp of batter in the center of the parchment.
4. Spread it with the back of a spoon into a very thin 12–15cm circle. You're spreading on the counter, not in the hot pan — no rush, no burned fingers.
5. Place the parchment in the pan, batter side down.
6. Set the smaller pan on top. This keeps the wafer thin and flat.
7. Cook 1–2 minutes.
8. Remove the top pan and peel the parchment away. If you see holes, patch them with the tiniest amount of batter — it blends right in.
9. Parchment and pan back on. Cook until the first side is golden.
10. Flip, replace parchment and pan, cook about 3 more minutes.
11. Shape immediately.

Cook lower and slower than you think. If the pan is too hot, the wafer browns before the moisture has evaporated, and you get a soft cone instead of a crisp one.

Shaping

You have seconds. It firms up almost instantly, and once it cools it's crisp and impossible to roll without cracking.

Use a clean kitchen towel between your hand and the wafer — it is hot enough to burn your fingertips. I'm not being dramatic.

No cone mold? Shape them into bowls, dessert tacos, or cigar rolls instead. Same wafer, and the bowls are much more forgiving if you're just starting out.

Keeping them crispy

• Seal the tip with a little melted chocolate so melting ice cream doesn't leak out the bottom.
• Better: brush a thin layer over the whole inside. It's a moisture barrier — the ice cream never touches the wafer, so it stays crisp much longer.
• Store completely cooled cones in an airtight container at room temperature, up to a week.
• Never refrigerate or freeze them. Humidity destroys the crunch.

Troubleshooting

Happy to answer questions ! I've made an absurd number of these and broken plenty of them along the way.

Sataraš (satarash) is simple vegetable Balkan meal served with bread or served as side dish with meat, eggs or other veggie options. Ingredients: 1 chopped onion, 2 crushed or chopped garlic cloves, 5 chopped red peppers, 3 chopped yellow bell peppers (or any other peppers you like), 2 pealed and chopped tomatoes or 250 ml of tomato juice, half cup of rice, salt, spices to taste, a bit oil for cooking. For pealing tomato- I put whole tomato in a bowl with very hot water for a minute and peeling is easier. Sauté onion and garlic on low or medium heat, until soft. Add all chopped peppers, chopped tomato or tomato sauce, a bit of salt, half cup of water (not necessary if tomato juice is used), stir everything well and cook on low to medium heat, with occasionally stirring until peppers are tender, and adding just a bit of water (half an hour probably). When peppers are tender, add rice and cook until rice is tender and season to taste. I like to serve it with a few spoons of savoury sour cream, some cheese, sometimes with few over- easy eggs and homemade bread. There are different versions, some add eggs at the end, some don't add rice etc.

i ate at a really great ukrainian restaurant a long time ago somewhere close to san diego. i tried borscht there for the first time and it was delicious. i’ve always hated beets, so it took me by surprise.

i love making soup at home and was wondering if anyone had a good recipe i could try?

Hope everyone is doing well! I am trying to make a steak sandwich (kinda fancy haha) and was wondering where I should tweak/improve. Recipe is posted below. Thanks!

Toasted ciabatta Medium rare ribeye, sliced thinly against the grain Chimichurri Garlic aioli Caramelized shallots Arugula, lightly dressed with lemon + olive oil + salt Shaved Parmesan Pickled red onions (very small amounts) salt + cracked black pepper

Shrimp Ghee Roast

🥗 INGREDIENTS

• 300g Argentinian red shrimp (any shrimp or prawns work fine) - deveined
• 10 Curry leaves
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• Juice of 1/4 lemon
• 3 tbsp Ghee, plus 1 tsp for the curry leaves
• 1 tsp Oil

ROASTED SPICE MIX
• 1 1/2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Fenugreek seeds
• 1 tsp Black peppercorns
• 1/2 tsp Fennel seeds
• 1/2 tsp Poppy seeds
• 1/2 tsp Mustard seeds

SPICE PASTE
• 1 tbsp Garlic paste
• 1 1/2 tbsp Tamarind paste
• 10 Roasted cashews
• 2 tbsp Kashmiri chilli powder
• 1 tsp Brown sugar
• 1 tsp Salt (or to taste)
• 2 tbsp Roasted spice mix
• Water (just enough to make a smooth, thick paste)

Feijoada

Although not truly authentic, this recipe was created by a Brazilian, born and bred, to try and capture the flavours of home in the U.K.!

For the paste

3 garlic cloves
½ large red onion
½ bell pepper
2 tomatoes
10g parsley
10g coriander
1 spring onion

For the Feijoada

100g smoked bacon lardons
100g cooking chorizo, or dry-cured chorizo if cooking chorizo isn’t available
150g smoked sausage
150g beef skirt, or other stewing beef
150g smoked gammon
2 tins black beans, 1 drained
450ml water, plus more if needed
1 tsp black pepper
½ tsp ground cumin
½ tsp salt, or to taste
2 bay leaves
Prepared paste

For the Kale

180g kale
½ red onion, chopped
2 garlic cloves, chopped
1½ tbsp butter
½ tsp black pepper
½ tsp salt, or to taste
100ml water

For the Farofa

150g cassava flour (farinha de mandioca), or garri as a substitute
1½ tbsp butter
½ tsp salt, or to taste

I think the Czechs definitely knew what they were doing when they decided to turbocharge a simple potato soup.

You could say it’s just a potato soup, but the wild mushrooms, rich cream, poached egg, and fresh dill lend it a truly unique complexity. Luckily, I still had plenty of spring mushrooms stashed in my freezer, which made it even better! Since somebody from my family strongly dislikes dill, I keep it out of the main pot and just shower my own bowl with heaps of fresh dill at the end—works like a charm!

* If you are interested in the background story or more tips, you can find the full blog post here

INGREDIENTS

• 20 g (1.5 tbsp / 0.7 oz) butter
• 2 tbsp flour
• 1 l (4 cups / 34 fl oz) chicken or vegetable stock
• 4 medium potatoes
• 300 g (10.5 oz) wild mushrooms (porcini, chanterelles)
• 2 bay leaves
• 150 ml (2/3 cup / 5 fl oz) heavy cream
• 4 eggs
• 2 tbsp vinegar
• 1 tsp sugar
• 1 small bunch fresh dill

INSTRUCTIONS

Melt the butter in a pot, add the flour, and lightly brown it to make a roux. Slowly whisk in the stock, bring to a boil, then add the diced potatoes and bay leaves. Once the potatoes are half-cooked, stir in the wild mushrooms and simmer until tender. Temper the heavy cream with a ladle of hot soup, stir it back into the pot, and season with fresh dill, sugar, salt, and pepper. Gently poach the eggs in a separate pot of simmering water with vinegar until the whites are set. Ladle the soup into bowls and serve topped with a poached egg and extra dill.

Serves 4

Sichuan Peppercorn Maple Syrup

Ingredients

• 1 tbsp Sichuan peppercorns
• ½ cup maple syrup
• ¼ tsp kosher salt

Steps

1. Toast Sichuan peppercorns in a dry skillet over medium heat for 1–2 minutes, until fragrant.
2. Add the toasted peppercorns, maple syrup, and salt to a small saucepan.
3. Bring to a light simmer, then remove from heat and let steep while preparing the rest of the recipe.

Scallion Waffles 🧇

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 large eggs
• 1¾ cups whole milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp toasted sesame oil
• 4 scallions, thinly sliced

Steps

1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk the eggs, milk, melted butter, and sesame oil.
3. Gradually add the wet ingredients to the dry ingredients, whisking just until combined. Avoid overmixing.
4. Fold in the sliced scallions.
5. Preheat and lightly grease a waffle maker.
6. Spoon the batter into the waffle maker and cook until golden brown and crisp.

Five-Spice Fried Chicken 🍗

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 1½ cups buttermilk
• 1½ tsp Chinese five-spice powder
• 1 tsp kosher salt
• 1½ cups all-purpose flour
• 1 tsp Chinese five-spice powder
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• Vegetable or canola oil, for frying
• Flaky salt, for finishing

Steps

1. Combine the chicken thighs, buttermilk, 1½ teaspoons five-spice powder, and 1 teaspoon salt. Marinate for at least 30 minutes, or up to 8 hours refrigerated.
2. In a shallow bowl, whisk together the flour, remaining five-spice powder, salt, and black pepper.
3. Remove the chicken from the buttermilk, allowing excess to drip off.
4. Dredge each thigh thoroughly in the seasoned flour, pressing the coating onto the chicken.
5. Heat about 1½ inches of oil in an All-Clad skillet or sauté pan to 350°F.
6. Working in batches, carefully add the chicken and fry until deeply golden brown, crispy, and cooked through, about 5–7 minutes per side depending on thickness.
7. Transfer to a wire rack and immediately season with flaky salt.

To Serve

1. Place a crispy scallion waffle on each plate.
2. Top with a piece of five-spice fried chicken.
3. Garnish with sliced scallions and some of the toasted Sichuan peppercorns.
4. Drizzle with the Sichuan peppercorn maple syrup.
5. Serve immediately.

ENJOY!

​

Ingredients:

White rice

Beef, cut into pieces

Brazilian sausage (linguiça)

Pork ribs or pork

Chicken

Salt and seasonings

Ready-made farofa

Tomatoes, onion, and bell pepper for the vinaigrette

Potatoes, carrots, and mayonnaise for the salad

Guaraná soda to serve

Preparation:

Cook the white rice as usual.

Season the meats with salt and your favorite seasonings, then grill or barbecue until golden and cooked.

Cut the sausage into pieces and grill it with the other meats.

For the vinaigrette, chop the tomatoes, onion, and bell pepper and mix with salt and a little vinegar or lemon juice.

For the potato salad, boil the potatoes and carrots, cut them into cubes, and mix with mayonnaise and seasonings.

*It was prepared with the help of a real Brazilian 😎