Dolmeh Barg Mo – Iranian Stuffed Grape Leaves

On this episode of The Cooking Show, Farideh is in her home kitchen making Iranian grape leaves stuffed with a savory beef & rice filling. She makes the filling by first cooking aromatics like scallions, garlic, and onions, before adding ground beef, split green peas, basmati rice, and spices like saffron and cinnamon. Once the filling is ready, Farideh rolls it all up into grape leaves, and steams them with a lemon juice mixture, resulting in a vibrant, addictive handheld snack. Check out the recipe here: https://www.vice.com/en/article/dy8vbz/dolmeh-barg-mo-iranian-stuffed-grape-leaves-recipe ... Read More

Make Tom Yum, A Hot & Sour Thai Noodle Soup | Quarantine Cooking

Chef Ohm Suansilphong from Fish Cheeks in NYC makes a warming hot and sour Thai soup, Tom Yum. This soup begins with a lemongrass broth, fortified with shrimp heads and lime leaves, that then gets seasoned with fish sauce, chili jam, cream, and more. It’s served with vermicelli noodles and shrimp, resulting in a sweet, sour, savory, and spicy seafood soup that hits all of the right notes. Check out the recipe here: https://www.vice.com/amp/en/article/k7ay9w/tom-yum-soup-recipe ... Read More

Whole Shrimp Potstickers – Food Wishes

I love potstickers, and while the traditional pork filling we featured in our video is amazing, sometimes you’re in the mood for something different, so I decided to go with shrimp, and to see what would happen if I left them whole. What happened was awesome. Enjoy! ... Read More