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YEAH, THIS HOT CHOCOLATE IS JUST FINE THE WAY IT IS. BUT IF YOU WANNA KICK IT UP A NOTCH, YOU CAN ADD SOMETHING LIKE THIS,
WHICH IS SOME BOURBON CREAM. SO I’M GOING TO ADD A QUARTER OF
A CUP. YOU CAN ADD CHOCOLATE LIQUEUR,
YOU CAN ADD RUM. BUT THIS BOURBON CREAM DOES A TRICK
FOR ME AND TIME TO SERVE. GET YOURSELF AN APPROPRIATE MUG FOR THE
OCCASION. HM. IT’S NOT SO GOOD TOPPINGS. IT’S HOT CHOCOLATE. YOU’VE GOT TO HAVE THE TOPPINGS. I’M KEEPING IT PRETTY CLASSIC
BECAUSE I’M A CLASSY GUY. BUT DO YOU MARSHMALLOWS? A MUST. A LOT OF MARSHMALLOWS CREATES A NICE BASE FOR YOUR WHIPPED CREAM TO SIT ON
AND MAKE SURE IT DOESN’T MELT
ALL OVER THE PLACE AND TO FINISH IT OFF SOME
CHOCOLATE I’M USING MILK HERE. YES. AND I LIKE GRAHAM CRACKERS FOR
LITTLE DIPPERS. HAPPY FOUR. OH MY GOD. IT IS SO GOOD. IS IT
ALL OVER MY NOSE? IT’S PROBABLY ALL UP IN MY NOTES
AND NO ONE IS TELLING ME THIS TASTES EVEN BETTER THAN IT
LOOKS. I’M GONNA KEEP ENJOYING THIS. WHEN IT’S AS HOT AS IT’S BEEN
THIS SUMMER. THE LAST THING YOU WANT TO DO IS
TURN ON AN OVEN. OK. HERE’S THE
QUESTION. WHEN WAS THE LAST TIME YOU
TURNED ON YOUR OVEN? IT’S BEEN A WHILE. OK. THAT’S
WHAT I THOUGHT. SO. WE’VE GOT
YOU A COOL SUMMER TREAT. THANKS TO ONE OF OUR FAVORITES.
CHEF CHEF ALEX GUAN TOELLE. SHE’S THE HOST OF FOOD
NETWORK’S ALEX VERSUS AMERICA. THIS WOMAN
CAN TAKE ON THE ENTIRE COUNTRY. OK? AND BY THE WAY, THIS MONTH, SHE’LL BE FEEDING HUNGRY TO THIS
BAND TO THE US OPEN AND HER
RESTAURANT THERE. I’M GONNA COME. YEAH, IT’S THE
PERFECT RESTAURANT. IT’S OPEN FOR 12 DAYS AND THEN
IT CLOSES. IT’S IDEAL AND IT’S
SUPER FUN. THE US OPEN JUST THE PLACE TO BE. I’M GOING WITH YOU. OH, I’M SORRY, I’M JUST KIDDING WITH ME. OK, TELL US ABOUT THIS. NO, BAK
PIE. WE LOVE IT. YOU DON’T HAVE
TO PUT IT IN THE OVEN. NO, YOU LITERALLY JUST LAYER
STUFF THAT’S DELICIOUS. NOW, WE’VE GOT A HOMEMADE UH
WE’VE GOT A STORE, BOUGHT A
GRAHAM CRACKER CRUST. YOU COULD USE, YOU COULD MAKE IT
HOMEMADE BUTTER. GRAHAM
CRACKERS. OK. GOOD TALK. YOU’RE GONNA PUT A LITTLE BIT OF
GROUND CINNAMON AND SALT ON THE
CRUST ITSELF ON THE, GIVE IT A LITTLE EXTRA FLAVOR. RIGHT. RIGHT. WE’RE LAYERING THE
FLAVORS IN THERE AND THEN I HAVE
SOME PEANUT BUTTER HERE AND I USED CRUNCHY, LIKE CRUNCHY TEXTURE. RIGHT. I LIKE A, ARE YOU A SMOOTH, YOU KNOW WHAT A CRUNCH IN HERE?
YOU KNOW, I LIKE A CRUNCHY ICE
CREAM. A CRUNCHY PEANUT BUTTER ON
VANILLA ICE CREAM, WHICH IS WHAT
YOU’RE GIVING US. YES. SO CRUNCHY PEANUT BUTTER. I ADD
A LITTLE WATER JUST TO, JUST TO LOOSEN THE
TEXTURE A LITTLE BIT BECAUSE THAT’S WHAT WE, THAT’S WHAT WE
LIKE TO DO. WE NEED TO SMOOTH IT. YEAH, WE’RE SMOOTHING. DO YOU
WANT? I LOVE IT. HOW YOU LIKE PLEASE. WE’RE A GOOD TEAM. NOW WHEN LOOK AT THAT, LOOK AT
THIS. YOU HAVE A CINNAMON. OH BOY. OK. YEAH. UM YEAH, WE TALK. ALL RIGHT. SO YOU LOOK GOOD. SO YOU PUT THE LAYER OF PEANUT
BUTTER IN THE FREEZER, RIGHT? TO GET IT A LITTLE FIRMED
UP. AND THEN WE PUT SOFTENED VANILLA
ICE CREAM IN A TOP. HOW SOFT DOES THIS NEED TO BE? OH YOU SEE HOW IT’S SO YOU CAN LEAVE IT OUT WHILE
YOU’RE DOING THE OTHER LAYERS. AND THIS IS, THIS IS A PEANUT BUTTER SMORE
VIBE THAT WE’RE GOING FOR AND THEN WE SPRINKLE
MARSHMALLOWS ON TOP. HOW FUN IS THIS? THIS IS THIS WITH THE KIDS A LITTLE
BROWN SUGAR, BY THE WAY, BROWN
SUGAR ONE EVEN KNOW THE MARSHMALLOWS WOULD MAKE IT
THERE BECAUSE I WOULD EAT ALL OF
THEM. I KNOW YOU ARE ACTUALLY, YOU’RE
TALKING WITH A MARSHMALLOW IN
THE MOST BRILLIANT WAY. OK. WE FREEZE THAT FOR A WHILE.
WE LET THAT FIRM UP. AND THEN WHAT? YEAH. YEAH, WE’RE ADDING
CHOCOLATE ON TOP OF THIS AND
THEN YOU DO THAT. NOW WE ADD CHOCOLATE ICE CREAM
ON TOP THERE. AND AGAIN, IT’S
SMOOTH AND BY THE WAY, YOU COULD DO
JUST VANILLA OR JUST CHOCOLATE, YOU CAN KIND OF SORT OF CHOOSE
ONE. YOU CAN MAKE THIS EASY, HARD, ANY TYPE OF ICE CREAM
FRANKLY. YEAH. AND THEN WE, WE
DO A LITTLE MORE. WE DO SOME CHOCOLATE. AGAIN. YOU NOTICE WE’RE ALWAYS ADDING A
LITTLE CRUNCH A LITTLE TEXTURE. WE DIDN’T TURN ON OUR OVEN, BUT
WE’RE TURNING ON THE CHARM HERE. SURE ARE JUST BY BEING YOU ALICE
AND THEN SOME MARSHMALLOWS WHO COOKS WITHOUT A MEASURING
CUP. THAT’S WHAT I LOVE ABOUT
YOU. THERE’S NO MEASURING, I LOVE IT. DO YOU EVER USE A MEASURING CUP? I REALLY ACTUALLY DO. BUT IN A CASE LIKE THIS, IT’S
LIKE, OH, THERE WAS TOO MUCH
CHOCOLATE. THERE WAS TOO MUCH WHIPPED
CREAM. I HATED IT. THAT’S NOT GONNA HAPPEN. AND THEN WE LAYER THAT, THAT WHIPPED CREAM ON TOP AND
YOU CAN PUT THIS RIGHT BACK IN
THE F AND I, AND I WONDER IF YOU
AGREE. I THINK IT’S WORTH
WHIPPING CREAM. YOU KNOW WHAT I DO AND I LIKE TO
USE UNSWEETENED SO THAT IT KIND OF COUNTERS ALL
THE SWEETNESS. I SEE WHAT YOU WANNA PUT ON TOP,
WHICH IS SOME SEA SALT. AND THEN I LIKE TO WHIP MY OWN CREAM. YEAH. AND YOU KNOW WHAT YOU DID? YOU DID, YOU DIDN’T TURN ON THE OVEN, YOU CAN WHIP YOUR OWN CREAM AND
THEN YOU HAVE THIS ALL ON TOP AND YOU POP IT IN THE
FREEZER AND THEN, OH MY GOD, LOOK, IT’S MAGICALLY
TOO. I GOT THIS FOR YOU FOR YOUR BIRTHDAY. YOU BETTER GIVE ME MORE THAN A
PIE. WELL, DON’T WORRY, THIS IS
AMAZING. THE PEANUT BUTTER IS DELICIOUS.
I LOVE IT. ALEX. WE LOVE YOU. AND YOU CAN GET THESE RECIPES AT
TODAY.COM/FOOD. OK? IF YOU THROW IN THE BACKYARD
BARBECUE THIS WEEKEND, WE’VE GOT
A DESSERT. YOU’VE GOT TO TRY. IT IS AN ICE
COLD. NO BAKE BERRY CREAM. OH MY
GOSH. YOU HAD US AT NO BAKE AND YOU
KNOW GOOD BECAUSE PADMA LAKSHMI
IS HERE. SHE’S MAKING IT. SHE’S THE HOST AND EXECUTIVE
PRODUCER OF BRAVO’S HIT COOKING
COMPETITION SERIES, TOP CHEF WHICH HAS BEEN
NOMINATED IN FIVE AWARDS. AND YES, AND THE FINALE IS
TONIGHT. SO PLEASE WATCH. CONGRATULATIONS. THEY MUST FEEL SO GOOD AFTER
THIS MANY SEASONS TO STILL HAVE
THAT RUN. IT DOES, IT FEELS GOOD AND ALSO
TASTE THE NATION. MY OTHER SHOW GOT NOMINATED FOR
A COUPLE OF CRITICS CHOICE
AWARDS. SO WE GOT YOU SOME CHAMPAGNE TO
CELEBRATE THE QUEEN. YAY. OK. SO TALK TO US. SO TODAY I’M GONNA TEACH YOU HOW
TO MAKE A REALLY, REALLY EASY
CHEERS. CHEERS UM RECIPE FOR BERRY PIE, JENNA. I WANT YOU TO JUST CRUSH
THESE CUPS. ALL YOU DO IS YOU TAKE ABOUT A
CUP AND A HALF, WHICH IS USUALLY ONE OF THOSE
PACKETS OF GRAHAM CRACKER AND
YOU MAKE, SHE’S DOING ADD SOME CUBED BUTTER ABOUT SIX
TABLESPOONS. HOW MELTY SHOULD
THAT BE? IT SHOULDN’T BE THAT MELTY. IT’S
JUST BEEN SITTING OUT BECAUSE YOU GUYS WERE JOKING
WITH MICHELLE WHO I LOVE. THAT’S HILARIOUS. YOU WANNA MIX THIS, THE EASIEST WAY
IS WITH YOUR FINGERS. TO BE
HONEST, YOU WANT TO GET IT TO LOOK LIKE
THAT. THEN YOU JUST DUMP IT ALL IN.
YOU DON’T HAVE TO BE SO
PRECIOUS. AND HERE TOO YOU’RE GONNA PACK.
NOBODY’S EVER CALLED HER THAT
BEFORE IN THAT DRESS. YOU LOOK VERY
PRECIOUS AND THEN YOU JUST WANNA THIS DOWN TO MAKE IT AS FLAT AS POSSIBLE. AND THAT’S YOUR GRAHAM CRACKER
CRUST. YOU CAN BUY THIS TOO. BUT YES,
BUT DO YOU, I DO. SOMETIMES I DO WHEN I’M ON LIKE THE
SUMMER, LIKE SUMMER YOU DON’T
WANNA COOK. I’M NOT A BIG BAKER. SO THAT’S
WHY I LOVE THIS DESSERT. THIS IS
UH VANILLA. I ASSUME THAT YOU’RE JUST
LEAVING OUT AND ALL YOU’RE GONNA DO. I MEAN
WE CAN DO THIS, DON’T YOU WANT IT? YES, I DO. AND THEN ALL YOU DO HERE IS JUST
SMOOTH THIS OUT. YOU CAN USE AN
OFFSET SPASH. DID YOU LEAVE THAT OUT FOR
PROBABLY 20 MINUTES? NOT EVEN 30 BECAUSE YOU DON’T
WANT IT TO BE TOO. SO THAT GOES ON THERE AND THEN YOU PUT THE BUT COME HERE, LET’S GO OVER
HERE. WE’RE MAKING MINIS. YEAH, WE’RE MAKING MINIS. THESE ARE CUTE FOR KIDS. I THINK
WE CAN DO. NOW THE ONE TIP I WANNA TELL
YOU, I KNOW THAT IN YOU KNOW,
JUNE IS EATING HEALTHY MONTH. SO THIS IS DONE WITH ICE
CREAM. BUT WHEN I DO IT AT HOME, I DO
IT WITH VANILLA YOGURT OR BETTER
YET. I DO IT WITH LESSIE WHICH IS
INDIAN DRINKABLE YOGURT. AND I WANNA TALK ABOUT THIS
BECAUSE IT IS HEALTHY. UH INDIAN YOGURT IS CALLED A DIFFERENT WAY. A BILLION AND
41.4 BILLION PEOPLE CAN’T BE
WRONG. LIKE IT’S AN ANCIENT, ANCIENT
PRACTICE. YOU FREEZE IT TOO. CAN
YOU CAN FREEZE IT AND I USE IT IN THIS BERRY
PIE. IT HAS 15 THE BRAND THAT I
LIKE IS THE DELICIOUS. I LIKED IT SO MUCH. I BECAME AN
INVESTOR IN THIS COMPANY. IT HAS 15 BILLION PROBIOTICS. IT, IT HAS THE LOWEST SUGAR OF
ANY DRINKABLE YOGURT AND IT’S DELICIOUS. THE REASON AND I BECAME INVOLVED
IN IT IS BECAUSE THEY SENT ME
SOME STUFF. AND AS YOU CAN IMAGINE, I GET SO
MUCH STUFF SENT TO ME, I JUST PUT IT IN THE FRIDGE. MY
DAUGHTER AND MY NEPHEWS KEPT
REACHING FOR IT. IT WAS GONE BEFORE I COULD TRY
IT THE FIRST ROUND. AND I WAS LIKE, WHY IS THIS SO GOOD?
IT TASTES SO DECADENT. IT’S JUST SO IT DOES. I DARE YOU TO, I WOULD LOVE TO DO THIS WHILE WE’RE HERE. CAN WE PLEASE? AND I FEEL LIKE YOU CAN USE ANY
TYPE OF ICE CREAM FOR THIS TIME.
RIGHT? AND THE ONE THING I WANNA TELL,
YEAH, YOU CAN. THE ONE THING I WANNA TELL YOU
IF YOU’RE SERVING THIS, YOU JUST NEED TO FREEZE IT FOR
EIGHT HOURS AND THEN SLICE IT AND THEN ANY
PIE YOU HAVE LEFT OVER, PUT IT BACK IN THE FREEZER RIGHT
AWAY BECAUSE IT WILL MELT. BUT THIS FEELS LIKE AN ELEGANT
DESSERT. BUT IT’S REALLY JUST, IT’S EASY AND FRANKLY, YOU COULD
JUST BUY THE CRUST AND IT WILL
TAKE ONE SECOND. EXACTLY. OK. YOU’VE JUST, YOU’VE
JUST GIVEN US OUR IDEA FOR THIS TO BE GOOD TODAY.COM/ IT’S YOUR BIRTHDAY. WE’RE MAKING DESSERT USING
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE AT HOME. AND HERE TO SHOW US THE SELF
PROCLAIMED QUEEN OF EASY PEASY.
JESSE SHEEHAN’S HERE. SHE’S RACKED UP QUITE THE
FOLLOWING ON TIKTOK CREATING
DELECTABLE DESSERTS IN NO TIME. AND NOW SHE’S OUT
WITH HER NEW BOOK. IT’S CALLED SACKABLE BAKES,
JESSE GOOD MORNING, TIK TOK LEGEND. THESE ARE BAKING THIS PIE HAS NO BAKE AND I’M
GONNA GET STARTED RIGHT AWAY. THIS IS AN ORANGE CREAM PIE.
IT’S A NO BAKED CREAM PIE WITH A
PRETZEL CRUST. THE FIRST THING WE’RE GONNA DO IS
MAKE A PRETZEL CRUST. WE’VE GOT
OUR BROWN SUGAR. WE HAVE SOME FINELY GROUND
PRETZELS. WE HAVE A LITTLE BIT
OF SALT. I AM A SALTA. I’M JUST GONNA, SO I DO ADD SALT TO PRETZELS, WHICH IS A
LITTLE CRAZY AND I’M GONNA ADD
SOME MELTED BUTTER AND THEN I AM JUST GOING, I’M GOING TO POST THIS TOGETHER
BRIEFLY IF I CAN GET THE TOP ON AND YOU CAN YAY. NOW I WANNA SHOW YOU THIS. THIS
IS A VERY TECHNICAL TOOL. PEEPS. THIS IS THE BOTTOM OF A
MEASURING CUP. I AM USING THIS TO PRESS IN THE
CRUST, WHICH IS SUPER, SUPER COOL AND I KNEW THAT CRUST
WAS DONE JUST SO YOU GUYS KNOW WHEN I COULD
SQUEEZE IT IN MY HAND. AND NOW ONCE THIS IS DONE, I’M
PUTTING THIS INTO THE FREEZER WHILE I MAKE THE FILLING FILLING. THE FILLING IS, IS THIS ORANGE
CREAM FILLING? THANK YOU. THAT’S GOOD. RIGHT. THE SALTY. I’M GONNA KEEP GOING. BUT IN HERE I HAVE MY CREAM
CHEESE. THAT’S WHAT’S GONNA SET
MY FILLING. I’M GONNA ADD SOME SUGAR. I’M
GONNA ADD. THIS IS A CRAZY. WHAT
IS THAT PETE’S? THIS IS DEFROSTED. ORANGE JUICE.
CONCENTRATE. LISTEN TO THIS CRAZINESS AND
THIS IS A LITTLE LEMON JUICE
GONNA POP THAT ORANGE. I TRIED TO MAKE THIS PIE WITH
JUST ORANGE JUICE BECAUSE I
THOUGHT THAT WOULD BE LIKE, OH NATURAL. THAT DID NOT WORK. NOT HAPPENING. SO,
BUT IF YOU ADD THE CONCENTRATE.
YES. YES. YES. NOW I WOULD PUT THIS TOP ON
RIGHT NOW, BUT I’M NOT GONNA DO
IT. SO I’M GONNA KEEP GOING HERE. WE HAVE SOME WHIPPED
CREAM, BELIEVE IT OR NOT. PEEPS.
I WHIPPED THE CREAM IN THE FOOD PROCESSOR, THIS
ENTIRE RECIPE IN THE FOOD
PROCESS, RIGHT? I KNOW THAT’S WEIRD. RIGHT. BUT
YOU CAN DO IT AND I’M GONNA ADD THAT FILLING
TO MY WHIPPED CREAM. SO GORGEOUS. YOU CAN SEE THE
ORANGE EXTRACT IN THERE. IT GIVES IT THESE BEAUTIFUL
LITTLE FLAKES OF ORANGE OR SHOULD I SAY FLECKS MAYBE I
MEAN FLECK AS OPPOSED TO FLAKES. I’M GONNA PUT IT RIGHT INTO MY
CRUST. THIS IS SO COOL. OH MY GOD, I LOVE YOU GUYS SO MUCH. I AM. I OK. LET’S GO. THIS IS GOING INTO
THE FREEZER. PERFECT. HERE WE
GO. ALSO JUST HAVE TO SAY THIS IS
SPECIAL WHIPPED CREAM WITH MELTED MARSHMALLOWS OR FLUFF IN
IT BECAUSE IT STABILIZES THE
CREAM AND IT GIVES A GREAT FLAVOR.
WE’RE MAKING DYLAN’S BIRTHDAY
CAKE IN HERE. WE HAVE FLOUR SUGAR. WE HAVE LE
AND WE HAVE SALT. WE ARE ADDING
SOME SPRINKLES NEXT. OH AND THIS CAKE IS VEGAN. BY
THE WAY, THIS IS A RAINBOW SPRINKLE
BIRTHDAY. THE DRESSING AS WELL DRESSING, THE FROSTING IS NOT VEGAN, BUT I HAVE A CHOCOLATE VEGAN
GLAZE IN MY BOOK THAT YOU COULD
USE. NOW I’M ADDING THE WET
INGREDIENTS. YOU’RE SEEING HOW
FAST THIS IS COMING TOGETHER. IT’S CRAZY. THIS HAS A LITTLE
BIT OF VINEGAR. IT HAS WATER, IT HAS OIL, THE VINEGAR AND THE SODA PLAY
TOGETHER TO GET THE RICE AND TO GET THE TEXTURE WITHOUT ANY
EGGS OR ANYTHING LIKE THAT. THIS IS OUR CAKE BATTER. THIS ONE WE’RE GONNA BAKE. THIS
ONE IS GONNA GO RIGHT IN HERE
AND THANK GOD FOR AL. LOOK AT HIM HELPING ME A LOT. YOU DO. I KNOW. RIGHT. I WOULD. THIS IS GONNA GO INTO A OVEN FOR
45 MINUTES AND PEAS. SO THANK YOU GUYS. IT IS YOUR FIRST TIME ON THE SHOW. YOU. YES. THANK YOU. HER NEW BOOK. IT’S CALLED
SACKABLE BIGS. IT’S OUT NOW AND CHECK OUT JESSIE’S RECIPES. IT’S
TODAY.COM/FOOD. OF COURSE, YOU KNOW, IT’S
SUPERFOOD FRIDAY. SO WE’RE GOING TO TACKLE THOSE
AFTERNOON CRAVINGS TODAY. NUTRITIONIST JOY BAUER IS HERE
SHOWING US HOW NOT HOW TO MAKE, NOT ONE BUT TWO TASTY SNACKS TO
CURB AFTER SCHOOL OR AFTER WORK. HUNGER OR ANY TIME RIGHT NOW RIGHT NOW. SO, JOY. YOU’RE STARTING
WITH NO BAKED BUTTER GRANOLA BARS. WHAT GOES
IN? OH MY GOSH, GUYS, I AM TOTALLY
OBSESSED WITH THESE BARS. I CAN’T KEEP MY HANDS OUT OF
THEM. THEY’RE SWEET. THEY’RE SALTY, THEY’RE CHEWY AND
I’M JUST SAYING THEY’RE GOOD FOR
KIDS. 1 TO 100. TH THIS IS TWO CUPS OF WHOLE
GRAIN OATS. SO WE KNOW ONCE THERE’S OATS IN
THERE, THE ONE THING I LOVE ABOUT THESE
GRANOLA BARS YOU HAVE CONTROL
OVER WHAT GOES IN AND WHAT STAYS OUT. SO THESE ARE
GOOD FOR LOWERING CHOLESTEROL. UM THEY’RE GOOD FOR EVENING OUT
BLOOD SUGARS. I’M ADDING IN JUST A TEASPOON OF
GROUND CINNAMON AND HALF A
TEASPOON OF SALT. THAT’S IT. SO THIS IS GONNA BE
OUR DRY INGREDIENTS PASSING THIS
DOWN TO IAN BAUER AND IT’S ALL ABOUT THE WET
INGREDIENTS NOW. SO HERE THE
STAR OUR CREAMY PEANUT BUTTER. SO WE KNOW WE HAVE HEART HEALTHY
FAT. WE’VE GOT SOME PROTEIN,
SOME FIBER INSTEAD OF OIL OR BUTTER. I’M
ADDING IN HERE JUST A THIRD CUP
OF NATURAL SWEETENED APPLE SAUCE. OUR SWEETENER WILL BE A LITTLE
BIT OF HONEY. HONEY IS GOING TO
GIVE IT STICKING POWER. IT ALMOST ACTS AS A GLUE TOGETHER WITH THE PEANUT BUTTER AND VANILLA EXTRACT. SO THAT’S OUR WET INGREDIENTS. I
MIX THIS TOGETHER AND THEN I’M GOING TO ADD IT IN
WITH OUR DRY INGREDIENTS. I’M GOING TO SAVE SOME TIME. I
WOULD KEEP MIXING. UM YOU GET A BIT OF MICHELLE
OBAMA ORS HERE, BUT IT’S GOING
TO BE NICE AND SMOOTH AND I ADD IN. NO, I’M I’M JUST ACTUALLY SAYING
THAT I’M TRYING TO GET MICHEL, GIVE IT TO YOU IF YOU MAKE THESE
EVERY DAY, RIGHT? AND SO AFTER YOU MIX IN YOUR OAT
COMBINATION, I THEN JUST PUT IN SOME CHOPPED
PEANUTS BECAUSE I WANT A LITTLE
BIT OF TEXTURE. AND ALSO I WANT THE GOOD FROM THE PEANUTS. AND OF COURSE,
YOU CAN SWAP IN ALMOND BUTTER
AND ALMONDS AS WELL. AND SOMETIMES I’M JUST SAYING,
I’M KNOWN TO PUT IN SOME
CHOCOLATE CHIPS. SO THIS GETS ALL MIXED UP AND
I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE. NOW I HAVE MICHELLE OBAMA ARMS. I PUT IT INTO A SQUARE BAKING
PAN JUST LIKE THIS. AND I HAVE PARCHMENT PAPER
UNDERNEATH BECAUSE YOU WANT TO BE ABLE TO EASILY
LIFT IT OUT AND THEN YOU SLICE RIGHT DOWN THE MIDDLE AND THEN
ACROSS SEVEN TIMES, I SHOULD SAY I STASHED THIS
FIRST IN THE FREEZER TO FIRM AND THEN HERE ARE THE BARS. THEY ARE SO UNBELIEVABLE AND YOU
KEEP THEM IN THE FREEZER, THEY
DON’T FREEZE, THEY JUST FIRM UP AND THEY STAY
CHEWY. I HAVE A GREAT BIG BATCH THAT I
SENT TO MY YOUNGEST DAUGHTER IN COLLEGE
AND SHE’S ALREADY REQUESTING
MORE CHOCOLATE CHIP MUFFINS. OF COURSE, WE DO. SO. SO NOW WE’RE DOING UM CHOCOLATE
BANANA MUFFINS. SO FOR THE DRY INGREDIENTS HERE, I HAVE WHOLE WHEAT FLOUR AND I’M
MIXING IN PLAIN UNSWEETENED
COCOA POWDER. COCOA POWDER IS SO GREAT FOR
HEART AND BRAIN HEALTH. LITTLE BIT OF SALT AND A LITTLE
BIT OF BAKING SODA. SO THAT’S IT. SO THESE ARE OUR
DRY INGREDIENTS RIGHT HERE. I’M MAKING A LITTLE BIT OF A
MESS AND NOW FOR THE WET
INGREDIENTS AND THIS IS WHERE THINGS GET INTERESTING DO YOU HAVE THE? OH, DYLAN? I HAVE A LOT. I HAVE
AN ENTIRE BIG DRAWER FILLED WITH
CUTTING BOARDS. I LOVE MY CUTTING BOARD. SOME
LADIES LIKE JEWELRY. I LIKE
CUTTING BOARDS. GEORGIA. OK. SO NOW I HAVE MASHED BANANAS. SO AGAIN, INSTEAD OF LIKE THE
BUTTER AND THE OIL, I HAVE THREE
MEDIUM, RIGHT? MASHED BANANAS. LOADS OF
POTASSIUM. I’M ADDING IN A LITTLE BIT OF
MILK AND A LITTLE BIT. THE SWEETENER
HERE WILL BE MAPLE SYRUP AND HERE I HAVE TWO EGGS AND
AGAIN, I’M ALL ABOUT THAT
VANILLA EXTRACT. AND SO I WOULD MIX THIS UP AND THEN THE WET INGREDIENTS
AGAIN GOES INTO THE DRY
INGREDIENTS AND LOAD IT UP. WE HAVE 20 SECONDS LEFT. CAN WE SEE THE
THE AFTER? OH, YES. HERE WE GO. SO WE, WE’RE GONNA BAKE IT IN
THE OVEN AT 350 JUST FOR ABOUT
20 MINUTES AND I’M GONNA SHOW YOU WHAT THEY
LOOK LIKE. AND SO YOU’LL SEE SOME OF THEM
ARE LIGHTER AND SOME OF THEM ARE
DARKER. AND THAT’S BECAUSE YOU HAVE THE
OPTION OF OMITTING THAT COCOA POWDER AND HAVING A MORE BANANA
BREAD FORWARD TASTING MUFFIN. BUT THEY’RE SO CUTE AND YOU
COULD GARNISH WITH A LIP BEFORE
YOU PUT THEM IN THE OVEN. A LITTLE SLICE OF BANANA AND
THEY ADD THAT SPECIAL SOMETHING THAT IS TERRIFIC. AND THANK YOU AS WELL. THANK YOU.COM/. KITCHEN, RIGHT? HAVE YOU, DO YOU
COOK IN THE HOT KITCHEN YET? NO,
BUT CEREAL. IT’S HOT. OK. SO HOW SWEET IS THIS? NO,
BAKED DESSERT FROM ALEX CORACI, THE EXECUTIVE CHEF AND OWNER OF
BUTTER RESTAURANT HERE IN NYC. ALEX. SHE’S GETTING A LITTLE AGGRESSION. I LOOK OVER AND, YEAH, BY THE WAY, JUST BECAUSE YOU’RE NOT BAKING
DOESN’T MEAN YOU CAN’T GET A LITTLE WORKOUT IN
THE KITCHEN. YOU CAN BREAK A SWEAT, BUT IN A DIFFERENT WAY YOU BURN
THE CALORIES BEFORE YOU EAT
THEM. SO YOU’RE MAKING A CRUST, RIGHT?
I’M MAKING A CRUST. HERE ARE ALL THE FANTASTIC
INGREDIENTS. SO THEY LOOK SO
FRESH AND NON BAK. I JUST CRUSHED UP SOME UH
COOKIES. YOU CAN BAKE, YOU CAN
BAKE HOMEMADE COOKIES. UM BUT WHY DO THAT WHEN WE CAN
MAKE, WHEN WE CAN JUST BUY SOME
STORE BOUGHT? YOU CRUSH THEM WITH A ROLLING
PIN IN A BAG, RIGHT? WOULD YOU
OPEN THE BAG? MAGIC MAN. THESE ARE JUST STRAIGHT BUTTER
COOKIES. THEY’VE GOT SOME SPRITZ COOKIES.
SNICKER DOODLE NOTES. I LOVE THE TASTING THAT’S
GOING ON IN HERE. YEP. RIGHT IN THERE WITH, THIS IS THE NO BAKED CHEESECAKE,
RIGHT? THIS IS THE CRUST. WOULD YOU
PLEASE STIR AND I’M GONNA ADD AND, AND, AND SOME TOASTED
ALMONDS. YOU COULD JUST, YOU COULD SKIP
THE NUTS BY THE WAY, IF YOU
WANTED TO, IF YOU’RE NOT, IF YOU’RE NOT
INTO THAT, YOU MIX IT IN AND THEN WHAT
HAPPENS IS WE COME OVER HERE AND
WE JUST PRESS IT IN. SO I START BY PRESSING THIS
CREAM CHEESE AND NUT AND COOKIE
MIX AND THEN CHECK IT OUT. COME ON, YOU CAN DO THIS. PRESS THAT RIGHT IN THERE. LOOK AT THIS, I’VE GOT YOU GUYS.
NOW WE’RE NOT BAKING BUT WE’RE COOKING. LOOK AT THIS,
I’VE GOT ONE ON THE CRUST AND
ONE PRESSING IT IN AND USING THE BOTTOM OF THAT,
UM, MEASURING CUP JUST NUTS, THE CRUSHED COOKIES AND THE
CREAM CHEESE AND YOU REFRIGERATE
THAT UNTIL IT SETS, YOU DON’T NEED TO COOK IT AND IT
HAS NO BUTTER IN IT. YOU JUST DID A GREAT JOB
CURSING. SO YOU REFRIGERATE THIS OR NO, YOU REFRIGERATE IT LIKE THIS TO
LET IT FIRM UP AND THEN WE JUST LITERALLY PADDLE A
LITTLE BIT MORE CREAM CHEESE. A POUND OF CREAM CHEESE WHICH IS LIKE A FRESH ORANGE JUICE. YOU WANT TO
ADD THIS? WHAT IS THIS CONDENSED
MILK? SO THINK OF IT KIND OF LIKE A, A
COUSIN OF KEY LIME PIE. SO WE JUST GOT ORANGE JUICE,
CREAM CHEESE AND CONDENSED MILK.
LOOK AT YOU. YOU’RE REALLY A LITTLE BAKER AT
HEART. IT’S FUN. I LOVE IT. I SELL THIS STUFF. BUTTER DESSERT. NO, WE, WE BAKE AWAY. THIS IS
THE STUFF I DO AT HOME. SO THEN
THAT’S THIS RIGHT? ONCE IT’S JUST MIXED TOGETHER AND WE JUST GO HOW EASY THIS IS. YOU POUR IT
IN. THIS IS NOT TO SET FOR A
LITTLE WHILE. YEAH, YOU PUT IT IN THE FRIDGE
AND LET IT SET FOR A WHILE AND
THEN FOR THE SAUCE, A LITTLE ORANGE JUICE AGAIN. WATER. I LIKE TO REPEAT THE SAME
INGREDIENTS. SO IT’S NOT, IT’S
HEALTHY. YEAH, I THINK IT’S HEALTHY. IT’S
VERY HEALTHY. IT’S A LITTLE BIT CALORIC BUT
IT’S VERY HEALTHY. THEN JAM WITH FRESH FRUIT IS
ALWAYS A GREAT THING. SO WE JUST, I’D PUT SOME LEMONCELLO IN THIS
SOMEHOW YOU COULD. AND THEN THIS
IS ACTUALLY NO BAKE. YOU MEAN THIS IS EVEN
EASIER THIS PIE STORE BOUGHT OF FRESH BOUGHT
CRUST, RIGHT? YOU DROPPED THE SOFTENED ICE
CREAM. I CHOSE STRAWBERRY. YOU DO NOT NEED TO BAKE. THIS IS SOFTENED STRAWBERRY ICE
CREAM IN A STORE BOUGHT CRUST.
WE MIX IT TOGETHER WITH JAM AND STRAWBERRIES. WE
FREEZE THIS PIE UP AND YOU COULD
USE. I MEAN LITERALLY THIS IS ICE
CREAM AND PIE. FREEZE IT UP, STRAWBERRIES AND JAM TOPPED ON
TOP. DELICIOUS. CHECK THIS OUT WHEN IT FIRMS UP. LOOKS LIKE THIS, RIGHT? A COUPLE
STRAWBERRIES ON TOP. COME ON
BABY. CAN YOU DRIZZLE ME? IS THAT BALSAMIC BALSAMIC ALEX? YOU DID IT AGAIN. THIS IS
DELICIOUS. IT’S SO EASY. THANK
YOU SO MUCH FOR THESE RECIPES HAD TODAY.COM/BOOTH. OUR FRIEND SADAT IS BACK TO SHOW US TWO EASY
RECIPES TO CLOSE OUT SUMMER AND
IN THIS HEAT. THE BEST PART IS THERE’S NO
COOKING INVOLVED. GOOD MORNING. I’M I ALWAYS SEE YOU ON INSTAGRAM. I’M SO HAPPY YOU’RE, YOU’RE BACK
AND, AND COOKING FOR US BECAUSE
YOUR LOOKS SO DELICIOUS ALL THE TIME. I’M
SO HAPPY TO BE HERE. I WANNA ALWAYS CREATE REALLY
EASY HEALTHY RECIPES. NO OVENS
REQUIRED HERE. SO THEY’RE PERFECT FOR THE END
OF SUMMER. THIS LOOKS YUMMY.
WHAT IS THIS? SO THIS IS MY CHILLED CHICKPEA
SALAD. SO WE’RE EASY TO MAKE. I LOVE RECIPES WHERE YOU JUST
KIND OF THROW EVERYTHING IN ONE
BOWL, MIX IT UP, LOTS OF FLAVORS, LOTS OF
TEXTURES. SO WE’RE GONNA START WITH SOME
DICED CUCUMBERS. OK. SO WE CAN JUST GO AHEAD AND DICE
IT. I KNOW WE’RE ON TV. SO I’M
GONNA JUST DO MY LITTLE. I KNOW. THANK YOU, CRAIG. WHAT DO YOU THINK WHILE YOU TALK? YES, I’LL DO THE PRO. SO YOU CALL THEM CHICKPEAS. IS THERE, IS THERE A DIFFERENCE
BETWEEN, BETWEEN THE CHICKPEA AND THE
GARBANZO BEAN OR IS THAT THE
SAME? IT’S THE SAME THING. IT’S THE SAME THING. AND YOU
KNOW WHAT? I AM NOT ABOVE A
CANNED CHICKPEA. I LOVE A CANNED CHICKPEA THEM FIRST. YOU DO. SO FOR THIS
RECIPE. DEFINITELY RINSE AND DRAIN THEM,
BUT THEY’RE EASY. THEY’RE
ACCESSIBLE. THEY’RE AFFORDABLE. YOU CAN FIND THEM.
SO. WOW, BEAUTIFUL. THANK YOU
DYLAN. OK, GREAT. SO WE’VE GOT OUR UH
DICED TOMATOES ALREADY IN HERE.
SO WE’RE GONNA DO THAT. WE’RE GONNA ADD OUR TOMATOES. I’M WEARING ALL WHITE. NOT A
GOOD CHOICE. DUMP THAT IN THERE. WE’VE GOT SOME DICED
RED ONIONS AND THEN I’M GONNA GO IN WITH MY
CHICKPEAS AGAIN. DRAINED AND
RINSED R RIGHT IN THERE. DOES IT MATTER
WHAT KIND OF TOMATO YOU USE? YOU KNOW, I WOULD ACTUALLY PREFER FOR YOU
TO USE A REALLY NICE RIPE TOMATO IF IT’S IN
SEASON EVEN BETTER. BUT YOU CAN USE GRAPE TOMATO,
CHERRY TOMATO, WHATEVER GETS TO YOU. OK. OK. GREAT. SO WE’RE GONNA ADD SOME LIME
JUICE STILL AND I’M GONNA MAKE
YOU JUST DO THAT BECAUSE YOU’RE BROKE. THERE YOU GO. AND THEN NOW THIS IS MY FAVORITE
THING. AFTER WE ADD SOME LIME JUICE,
SOME OLIVE OIL, WE’RE GONNA ADD
SOME CHOPPED MASALA. SO CHOPPED MASALA IS A SPICE
BLEND THAT’S REALLY COMMON IN
INDIAN STREET FOOD. IT’S DELICIOUS. IT’S GOT CUMIN IT UP. I WAS JUST ABOUT TO SAY I DIDN’T
SEE THAT COMING. IT’S A LITTLE, A LITTLE SAVORY THAT YOU CAN GET IT ONLINE. HONESTLY,
THE INTERNET IS BFF. YOU KNOW WHAT I’M SAYING? VERY HEALTHY AND LOOK LIKE IT’S
PACKED WITH PROTEIN. IT’S GOT
LOTS OF VEGGIES TEXTURE, THAT CILANTRO, LITTLE
SALT, LITTLE FRESH AND THIS IS ALL REALLY, REALLY AMAZING. SO YOU LIKE IT, IT’S, IT’S REFRESHING. WE LOVE IT AND THAT GIVES A
LITTLE SPICE, A LITTLE SPICE, A
LITTLE KICK. AND NOW ANOTHER REALLY EASY NO BAKE
RECIPE. I LOVE CARROT CAKE, BUT
SOMETIMES I JUST DON’T WANNA
TURN MY OVEN ON. YOU KNOW WHAT I MEAN? SO THESE HAVE BECOME MY NEW
CARROT CAKE, BEST FRIEND. SO FIRST WE’RE GONNA GRATE SOME
CARROTS, BY THE WAY, EVERYTHING COMES TOGETHER IN A
BLENDER SO YOU CAN GRATE YOUR CARROTS USING A
BOX GRATER. WE’VE GOT SOME UNSWEETENED
SHREDDED COCONUT IN HERE AT OUR CARROTS. IF YOU GOT YOU GUYS FOLLOW ME ON
INSTAGRAM, YOU KNOW, I DON’T STOP TALKING ABOUT
DATES. I LIKE IT ALL I DO. IT’S LIKE ALL I TALK ABOUT IT’S
GETTING NOT NORMAL UM DATES IN THE WE’VE GOT BEFORE YOU PUT IT IN THERE. I DEFINITELY PUT THEM. I’M USING MY JEWEL DATES WHICH
ARE REALLY SWEET. THEY’VE GOT A
NICE JUICY FLUSH, SOME CASHEWS FOR THAT REALLY
NICE BUTTERY BASE AND THEN ALL OF THE USUAL SUSPECTS
WITH CARROT CAKE. WE GOT SOME CINNAMON, SOME
GROUND GINGER, SOME SALT AND VANILLA EXTRACT AND THEN WHAT I LIKE TO DO, IT’S
KIND OF FUN TO GET YOUR KIDS
INVOLVED AS WELL. YOU GET THIS DOUGH BLEND IT
UNTIL IT’S NICE AND PULVERIZED. AND NOW WHAT ABOUT THIS? I DO LIKE IT. THAT IS THE ACTUAL SHOCK ON RIGHT NOW. MAKE THEM INTO LITTLE BITES,
WAIT AND ROLL IT CAKE. AND SO YOU KNOW
WHAT I LIKE TO DO, GET SOME
NICE, LIKE MIXED SALTED NUTS. YOU CAN USE YOUR FAVORITE. I’M
USING PISTACHIOS AND PECANS HERE
BUT USE YOUR F AND THEN YOU CAN JUST ROLL IT IN
THE NUTS. THIS GIVES A NICE
LITTLE LIKE SWEET AND SALTY SITUATION. YOU
KNOW, I LOVE A LITTLE SWEET AND SALTY.
NO. B IT’S SUPER EASY TO MAKE IT. IT’S REALLY DELICIOUS. IT’S ALSO
FUN TO GET THE KIDS INVOLVED
WITH MAKING IT RIGHT HAND IS LIKE MY GIRL CRUSH AND MY
INSPIRATION, EVEN THOUGH SHE’S LIKE YOUNG
ENOUGH TO BE MY CHILD. LIKE WHEN I FIRST MET HER, SHE
WORKED FOR BC AND SHE WAS LIKE GLOWING AND YOU KNOW, ME, I WENT UP TO
HER, I’M LIKE, WHAT DO YOU DO?
LIKE HOW DO YOU LIKE THE WATER? AND THEN SHE STARTED INTRODUCING
US TO HER COOKING. WE’RE LIKE, THIS IS WHY SHE IS
SO GLOWY. I LOVE IT. DELICIOUS. IT ALSO KIND
OF TASTES LIKE OATMEAL COOKIE
DOUGH. IT’S A DEFINITE COOKIE DOUGH
VIBE, RIGHT? BECAUSE IT’S REALLY CHEWY. IT’S CRUNCHY. I’M GETTING TIPS FROM THE PRO
GUYS BECAUSE WE HAVE A LEGEND IN
THE HOUSE. IT’S TODAY FOOD WE’RE GONNA GET
IN THE HOLIDAY SPIRIT EARLY. SOME CROWD PLACES FOR
THANKSGIVING. I MEAN EVERYONE’S EXCITED
BECAUSE YOU HAVE A PLATE FULL OF
COOKIES. OK. WHERE’S COOKIE MONSTER? THIS IS
HIS DAY, WHICH IS REALLY, THIS IS MAGIC GUYS. CHRISTINA TOSI, OWNER OF THE BELOVED MILK BAR
HERE IN NEW YORK IS OUT WITH A
NEW COOKBOOK. IT IS ALL ABOUT COOKIES. THAT IS IN FACT THE TITLE ALL
ABOUT THE TITLE CHRISTINA. I LOVE IT. WE’VE ALREADY GOT OUR
TASTERS HERE. YOU DON’T DO ANYTHING LIKE UH
JUST NORMAL OR AVERAGE. ALL OF YOUR COOKIES HAVE AN
INTERESTING TWIST. YES. I MEAN, I LOVE TO BAKE BECAUSE
BAKING IS MY WAY TO LIKE GET IN
THERE. BREAK THE RULES, MAKE PEOPLE
FEEL SEEN. IT’S LIKE SEEING LIFE IN COLOR
WHEN YOU BAKE OR WHEN YOU EAT A
MILK BAR COOKIE. NOW, ARE THESE BECAUSE I WAS
JUST ASKING YOU, I, I LIKE MAKE
CHOCOLATE CHIP COOKIES. THAT’S ABOUT IT. AND I WAS
ASKING FOR SOME TIPS. BUT IS THIS ARE THESE RECIPES
THAT, YOU KNOW, NORMAL PEOPLE
LIKE US? LIKE FOR ME. THE REASON I LOVE TO WRITE
COOKBOOKS AND BAKE AND HOST BAKE
CLUB IS BECAUSE I LOVE TO FEED PEOPLE COOKIES,
BUT I LOVE TO UNLEASH THE BAKER
AND EVERYONE AS WELL. SO I BROUGHT FOR YOU. ONE OF MY
FAVORITE RECIPES FROM THE
COOKBOOK. IT IS A CHOCOLATE TOFFEE HOB, HOB, NOT BRITISH OATIE BISCUIT. SO CONSIDER IT A
BREAKFAST COOKIE, RIGHT? SO IT STARTS WITH FLOUR, SOME
SALT AND SOME BAKING SODA. I
KNOW YOU’RE A BAKER. SO GET IT LIKE I’VE GOT SOME BUTTER, SOME HONEY
AND SOME SUGAR. HONEY GOING IN THE MIXER CREAM
FOR ABOUT THREE MINUTES. THEN WE’RE GONNA ADD YOUR DRY
INGREDIENTS AND THEN SOME WHOLE OATS. YEAH. GO FOR IT AND SOME WHOLE OATS THAT I
GROUND DOWN INTO SORT OF A FLOWER LIKE CONSISTENCY TO
GIVE FLAVOR AND TEXTURE. YOU CAN DO IT ALL AT ONCE. YOU
CAN DO IT ALL ONE AND THE, AND THE CHEER HER ON AND THE BIG DIFFERENCE WHEN YOU
ADD THE DRY INGREDIENTS IS YOU JUST WANNA MIX AS LITTLE
AS HUMANLY POSSIBLE. A LITTLE BIT OF MILK. A LITTLE
BIT OF A, A LITTLE COMBINED.
THAT’S IT. EXACTLY. MIXING TOO MUCH IN A COOKIE
GIVES YOU LIKE A DENSE, TOUGH
COOKIE. I’M SORRY. THE MILK BAR COOKIE, YOU KNOW
THE CLASSIC BAR COOKIE. IT’S DENSE. IT’S
FUDGY. WE LOVE THAT. THEN THE COOKIE DOUGH, THE COOKIE DOUGH COMES OUT, WE GIVE IT A NICE LITTLE SCOOP
INTO THESE LITTLE ROUNDS BECAUSE
WHEN THE COOKIE BAKES IT BAKES FLAT
AND CRUMBLY IN A REALLY NICE. THIS IS A MELON BALLER. I MEAN,
A LITTLE SMALL ONE. IT IS. THEN WE MAKE A LITTLE BIT OF A
TOFFEE MIXTURE. THIS IS LIGHT BROWN SUGAR BUTTER
AND A LITTLE BIT OF SALT. WE COOK IT UNTIL IT GETS THE
COLOR OF BASICALLY PEANUT
BUTTER. WE THROW IT OUT ONTO A PAN, LET
IT COOL DOWN. TOFFEE, WHICH IS
DIFFERENT THAN CARAMEL. TOFFEE. EASIER TO MAKE THAN I THINK TOFFEE IS EASIER TO MAKE
THAN CARAMEL BECAUSE YOU DON’T HAVE TO TAKE IT TO A
CERTAIN TEMPERATURE. YOU CAN LITERALLY BRING IT TO
THIS NICE UM PEANUT BUTTER COLOR
SHAPE. WHEN IT HARDENS FEEL THIS. IT’S
LIKE A NICE, OK. WELL, WAIT, YOU JUST PUT IT
ON THE BAKING SHEET. THEN WHAT YOU PUT IN THE FRIDGE,
IT’S GONNA COOL DOWN. YOU CAN LET IT COOL DOWN AT ROOM
TEMPERATURE FOR 30 MINUTES. YOU CAN THROW IT IN THE FRIDGE
TILL IT GETS TO THIS STATE. AND THEN THIS IS LIKE, REALLY
WHERE YOU GOOD DAY, BAD DAY. I FEEL YOU’RE HAMMERING IT. SHOW ME LIKE THAT. YOU’RE BREAKING IT UP
LIKE THIS MAMA. YOU GO FOR IT. OK. SO THIS IS, YOU KNOW, LIKE A
CLASSIC MILK BAR. UM, COOKIE HAS FLAVOR BUT IT
ALSO HAS TEXTURE. THIS IS WHAT WE’RE GOING, THAT’S WHAT
WE’RE GOING FOR. THEN WE’RE GONNA DIP OUR
BEAUTIFUL LITTLE OATIE COOKIES
INTO THIS MILK CHOCOLATE, TOP IT WITH TOFFEE. SO YOU CAN GO STRAIGHT IN. NOW
WHAT? YOU CAN TAKE A QUESTION. DID YOU JUST MELT SOME
CHOCOLATE IN THE MICROWAVE OVER
THE DOUBLE BOILER? OR YOU CAN MELT IT GENTLY IN THE
MICROWAVE? YOU CAN MELT IT OVER A DOUBLE
BOILER TILL IT’S NICE AND GLOSSY
LIKE THIS. YOU COVER IT WITH SOME AND THEN YOU MARVEL AT THE
COOKIES YOU GOT AND I JUST WANNA SAY IF YOU ARE
LIKE, I’M IN OVER MY HEAD AT
THIS POINT, YOU KNOW THE MILK BARS GOT YOU
FOR COOKIES. THE BAKERIES, MILK BAR
STORE.COM. WE LIVE IN A WORLD OF COOKIES
AND WE LIVE TO BRING COOKIES TO
PEOPLE’S. THIS JUST LOOKS ABSOLUTELY
DELICIOUS GUYS. DID YOU TRY ALL
OF THEM? AND WHICH WAS YOUR FAVORITE? WHAT DO YOU GOT? WELL, I LOVE THE ONE YOU JUST
MADE AND I, I LOVE THAT AND I ALSO LOVE THAT
PEPPERMINT BARK, WHATEVER THAT, THAT PEPPERMINT BARK BECAUSE I
LOVE A P CARAMEL PRETZEL, PEPPERMINT WHITE
CHOCOLATE. IT’S ALL ON THE MENU. LITERALLY LIKE THE COUNTDOWN HAS
BEGUN. YOU CAN GO TO MILK BAR
STORE INSIDE. BUT THE RECIPE IN THE COOKBOOK. WHAT’S THIS ONE? CONFETTI COOKIES? OH, THAT’S MY FAVORITE. THAT’S LIKE
BIRTHDAY CAKE. THAT’S, THAT’S
WHAT IT’S ALL ABOUT THE WORLD OF COOKIES. IT’S
ENDLESS Y’ALL. OH MY GOSH. BACK UP THE TRUCK. I’M TAKING
THEM ALL HOME. THANK YOU SO
MUCH. CHRISTINA. THE COOKBOOK IS CALLED ALL ABOUT
COOKIES. YOU CAN FIND THIS RECIPE AND
MORE AT TODAY.COM/FOOD SWALLOW WE’RE BACK IN A MOMENT.
THIS IS TODAY ON NBC. SO WE HAVE EARNED A CHEAT DAY,
CHEAT DAY FRIDAY. AND TODAY,
NUTRITIONIST, OUR PAL JOY BAUER IS PUTTING HER
HEALTHIER SPIN ON TWO DESSERTS AND I’VE NEVER
WANTED TO SEE YOU MORE IN PERSON
THAN TODAY. JOY. GOOD MORNING, JOY. GOOD MORNING GUYS. AND YOU KNOW, I AM ALWAYS CHASING THAT PERFECT
BROWNIE RECIPE WITH A HEALTH
FIVE TWIST AND THESE GEMS ARE SO INSANELY
GOOD. THEY HAVE AN INTENSE
CHOCOLATE FLAVOR. THEY’RE LIKE GOOEY MOIST IN THE
INSIDE WITH PUDDLES OF
CHOCOLATE. BUT THE BEST PART, WELL, ASIDE FROM THE TASTE, THE BEST PART IS THAT EVERYTHING
COMES TOGETHER IN ONE BOWL. SO YOU DON’T NEED AN ELECTRIC MIXER. YOU DON’T
NEED A DOUBLE BOILER, ONE BOWL
TO CLEAN ONE BOWL TO MIX. AND I FIGURED OUT A WAY TO MAKE
IT WITHOUT ANY BUTTER AND WITHOUT
ANY GRANULATED CHEDDAR. SO IT ALSO HAS UH SO WELL, HERE’S WHAT I’M, I’M
STARTING WITH WHOLE WHEAT FLOUR. SO THIS IS THREE QUARTER CUP,
WHOLE WHEAT FLOUR. AND YOU COULD ALSO SWAP IN AN
ALL PURPOSE GLUTEN UH GLUTEN FREE FLOUR. IF THAT’S
YOUR THING, I JUST ADDED HALF A CUP OF
UNSWEETENED COCOA POWDER. SO NOW
IT’S SUPER CHOCOLATEY AND A LITTLE TRICK. THIS IS HALF
A TEASPOON OF INSTANT COFFEE. IT’S NOT GONNA GIVE IT A MOCHA
OR COFFEE FLAVOR, BUT IT INTENSIFIES THE CHOCOLATE
FLAVOR. THIS IS HALF A TEASPOON OF
BAKING POWDER. WHOOPS, AND A
LITTLE BIT OF KOSHER SALT. SO AFTER THIS IS MIXED TOGETHER,
AND I ALSO HAVE TO SAY IF YOU
DON’T HAVE TO COCO, IF YOU DON’T HAVE INSTANT COFFEE
IN THE HOUSE, YOU COULD LEAVE IT OUT AND YOU
WON’T MISS IT. BUT IF YOU DO USE IT, THERE’S A REALLY GOOD CHANCE
YOU’RE NEVER GONNA LEAVE IT OUT AGAIN BECAUSE IT REALLY LIKE
ELEVATES THAT CHOCOLATEY FLAVOR. SO NOW I DUMP IN ALL OF THE WET
INGREDIENTS. THIS WAS JUST THREE
EGGS LIGHTLY BEATEN. INSTEAD OF THE BUTTER, I’M USING
HALF A CUP OF UNSWEETENED APPLE
SAUCE AND I’M, IT DOES THE TRICK RIGHT. A LITTLE BIT OF MAPLE SYRUP.
THAT’S GOING TO BE OUR
SWEETENER. AND JUST TO LET YOU KNOW MOST
RECIPES WILL CALL FOR 1 TO 2
CUPS OF A SWEETENER. I ONLY USE THREE QUARTER CUP AND
IT HITS THE SWEET SPOT. YOU MIX THIS UP AND NOW WE’RE
GONNA ADD OUR CHOCOLATE CHIPS. SO LET’S, LET’S SAY THAT THIS IS
VELVETY SMOOTH AND I PUT IN ONE
CUP. I’M USING SEMISWEET CHOCOLATE
CHIPS. IF YOU LIKE A REAL LIKE INTENSE
BITTER CHOCOLATE, YOU COULD GO A
LITTLE BIT MORE DARK. AND UM IAN IS TEAM CHERRY
CHOCOLATE. SO HERE I’M JUST SHOWING PEOPLE
THAT THERE’S A GREAT VARIATION. IF YOU WANT TO MAKE FUDGY
CHOCOLATE, CHERRY BROWNIES, I
TAKE FROZEN CHERRIES, THAW IT OUT, CHOP THEM UP AND WE TOSS
THOSE RIGHT IN AS WELL. AND I’M GONNA SHOW YOU WHAT THE
BATTER LOOKS LIKE. SO THE BATTER HERE, YOU’LL SEE
IT NICE AND SMOOTH AND LUSCIOUS. AND I’M USING AN EIGHT BY EIGHT
BAKING PAN THAT I LINED WITH
PARCHMENT PAPER. AND THE REASON I LIKE USING AN
EIGHT BY EIGHT IS BECAUSE THESE
BROWNIES WILL PUFF AND THEY’RE GONNA BE HEARTY AND
BIG AND OF COURSE, A LITTLE
DECOR ON THE TOP, THERE’S NOT A LOT OF CLEAN UP
AFTER THIS. I LIKE THAT TOO. NO,
NO. SO THIS GOES IN THE OVEN. I SET IT
AT THREE UM FOR GOOEY BROWNIES. ABOUT 35
MINUTES. LOOK AT THESE BABIES. I KNOW. I
WISH YOU GUYS WERE HERE WITH EVERY BITE. WHICH IS WHAT I LOVE. YES, THAT LOOK GOOD. I’M A BIG AL I SO HAVE YOUR BACK. SO WHAT? THIS IS A SINGLE SERVE PAAR
COBBLER AND YOU CAN ALSO SWAP
OUT THE PAIR IF YOU WANT AND YOU CAN DO AN APPLE. BUT I WANT TO GIVE PEARS SOME LOVE.
THEY’RE LOADED WITH FIBER. THERE’S THOUSANDS OF VARIETIES
AND I’VE TESTED MANY OF THE
VARIETIES. THEY ALL WORK. SO I STARTED WITH ONE PEAR AND I
DICED IT UP SKIN ON BECAUSE YOU WANT TO KEEP
THAT FIBER IN THERE. AND ALL I DO IS ADD, THIS IS A MICROWAVE SAFE BOWL
BECAUSE WE’RE MAKING THIS IN A MATTER OF MINUTES IN
THE MICROWAVE, A QUARTER TEASPOON OF CINNAMON, TWO TEASPOONS OF MAPLE SYRUP. AND THEN THIS, THIS IS A SLURRY.
I MADE. IT’S A TEASPOON, A MINISCULE
AMOUNT OF CORN STARCH WITH A
LITTLE BIT OF WATER. AND I ADD THAT IN. YOU STIR THIS UP, YOU PUT IT IN
THE MICROWAVE FOR ONE MINUTE.
YOU TAKE IT OUT, YOU STIR IT UP AGAIN AND YOU PUT
IT IN FOR ONE FINAL MINUTE. SO IT’S TWO MINUTES TOTAL IN THE
MICROWAVE. JUST AT A TIME. WHAT’S YOUR TOPPING? SO, THE TOPPING IS A ONE CRUSH. GRAHAM CRACKER AND THE INSIDE GETS SO GOOEY.
AND OF COURSE YOU GUYS KNOW THE WHIPPED CREAM ALL ABOUT THE FULL RECIPE. JOY. WE
LOVE YOU. THANK YOU FOR JOINING US. OH, I WISH I COULD
TAKE THAT BITE FOR MORE. GO TO TODAY.COM/FOOD AND WE’LL
BE RIGHT BACK. TAKE A BITE FOR, TAKE A BIG BITE. HERE WE GO. IT’S TIME FOR TODAY FOOD. AND
THIS MORNING WE HAVE A MATCH
MADE IN HEAVEN. BREAKFAST AND DESSERT. OH, SO WAITING FOR THIS, THE
PANCAKE CAKE, THE NEWEST DESSERT
FROM MILK BAR. JOINING US THIS MORNING.
BAKERY’S FOUNDER, THE AWARD
WINNING CHEF CHRISTINA TOSI. GOOD MORNING, CHRISTINA. GOOD TO SEE YOU. HELLO, YOU TWO. HOW ARE YOU? WE ARE GREAT. ALL THE BETTER FOR
SEEING YOU. UH SO, SO WHAT IS THE, WHAT IS
THE PANCAKE CAKE? AND I NOTICE YOU’RE STARTING
WITH A SHEET OF CAKE. THAT’S RIGHT. OK. I THE PANCAKE CAKE IS MILK BARS
INSPIRED LAYER CAKE ON THE MENU.
NOW AT THE BAKERY, I WILL ANYWHERE IN THE U BAR DO COME AND IT’S INSPIRED BY
WHAT I’M CRAVING RIGHT NOW, WHICH IS LIKE A COZY DINER STACK
OF PANCAKES BUT MADE INTO A CAKE. AND YOU’RE RIGHT AL WE BAKED
THIS PANCAKE CAKE, WHICH I JUST GAVE YOU THE RECIPE
SO YOU CAN SHARE IT WITH ANYONE
YOU WANT. BUT IT’S BASICALLY A CAKE THAT
TASTES LIKE LAYERS OF PANCAKES. BUT REIMAGINE THROUGH THE LENS
OF DESSERT. I WANNA TRY THAT
RIGHT NOW. I WANNA SEE HOW IT’S DONE. YES. AND HOW DO YOU, SO YOU JUST CUT
THOSE INTO CIRCLES. LET’S DO IT. YEAH, WE BAKE, WE BAKE ALL OF OUR CAKES IN AN
ACTUAL BAKING SHEET FORM SO THAT
IT’S BAKED EVENLY. IT’S EASIER TO SORT OF MANAGE
THIS WAY. IT’S ALWAYS A BUMMER WHEN YOU’RE
MAKING LAYER CAKES AT HOME.
RIGHT? IT’S ALWAYS THAT STRESS. AND YOU GUYS, HOW DO I GET IT? HOW DO I BUILD IT? THAT’S IT. SO I TAKE A LITTLE
CAKE RING AND A LITTLE PIECE OF FANCY
PASTRY CHEF TO CALLED ACETATE THAT JUST HELPS GIVE THE
CAKE STRUCTURE. AND THEN OUR PANCAKE CAKE AT
MILK BAR GETS A BROWN SUGAR COOKIE BUTTER, WHICH IS LIKE DEEP AND SOULFUL
AND COZY IN ALL OF THE WAYS. WE ALSO TAKE A LITTLE BIT OF
WHOLE MILK AND SOAK THE CAKE SO THAT IT STAYS NICE AND
MOIST BECAUSE NO ONE, NO ONE WANTS TO SAY HERE THAT
CAKE WAS GREAT, BUT IT TASTED A
LITTLE BIT DRAG THE CAKE. IS THAT THE THING THAT GOES
THROUGH YOUR, ALL YOUR CAKES SEEM TO HAVE A
SOAK SOME SORT OF SOAKING. THAT’S RIGHT. THAT’S RIGHT. IT’S AN OPPORTUNITY TO PROVIDE
MOISTURE AND FLAVOR TO WHATEVER
THE CAKE STORY IS, ESPECIALLY THIS PANCAKE CAKE. THEN WE HAVE BROWN BUTTER CRUMBS
THAT GO DOWN A LITTLE BIT OF THAT SORT OF LIKE
BUTTERY DEPTH NUTTINESS THAT A PANCAKE GETS ON
THE GRIDDLE. THEN SOME MAPLE FROSTING. AND
ARE YOU READY? SO WE DO THAT MULTIPLE TIMES IN
THE CAKE, WE LAY IT UP BUT YOU
KNOW MORE BAR. SO WE TAKE THAT, WE LAYER
IT UP THREE TIMES. THEN WE TAKE A LITTLE MAPLE
GLAZE, WE POUR IT OVER THE TOP OF THE
CAKE SO THAT YOU GET THAT
REALLY, REALLY, REALLY BEAUTIFUL THE MACHINE,
RIGHT? THAT’S THE MOMENT AT THE DINER
WHEN YOU POUR IT OVER, WE LET IT SET A LITTLE BIT AND
THEN WE JUST CAN’T HELP
OURSELVES. YOU CAN’T HAVE A STACK OF PANCAKES WITHOUT A
LITTLE PAT OF BUTTER, RIGHT? SO THIS IS FROSTING THAT WE MAKE
INTO A PAT OF BUTTER. THAT’S
CUTE. POP IT ON THE TOP OF THE CAKE AND THEN WE DO, WE, YOU KNOW A LITTLE TEXTURE FOR ME
IN A CAKE IS AN INVITATION IN MAKES THE CAKE
REALLY INSPIRED AND COMPELLING. AND SO WE TAKE SOME OF THOSE
BROWN BUTTER CRUMBS THAT ARE IN
THE LAYER CAKE AND WE DECORATE IT AROUND THE
SIDE. OF COURSE YOU DO. I’M JUST CURIOUS, I’M EATING IT FOR
BREAKFAST FOR LUNCH, FOR DINNER ANY TIME? HEY, CHRISTINE, HOW DO YOU MAKE A, HOW DO YOU, HOW DO YOU MAKE A MAPLE GLAZE? SO MAPLE GLAZE, IT’S MAPLE SYRUP
WITH JUST A LITTLE BIT OF
GELATIN IN IT. SO IT LETS THE MAPLE DO ALL OF
THE WORK THAT IT DOES ON A SNACK
OF PANCAKES. BUT IT SETS SO THAT IT SETS IN
THIS SORT OF LIKE BEAUTIFUL
INVITATION IN. IT HAS JUST THE TINIEST, TINIEST
BIT OF GELATIN IN TO LET SIT THERE SO THAT IT CAN DRAPE
OVER THE CAKE THE WAY THAT IT DOES WHEN YOU’RE LIKE
COZIED IN YOUR FAVORITE LITTLE, YOU KNOW, IT’S LIKE A CORNER SEAT AT THE DINER ON A
COLD DAY. OH, CHRISTINA. THANK YOU SO MUCH. IT
LOOKS ABSOLUTELY DELICIOUS. IF YOU WANT THIS CAKE RECIPE AND
MORE HEAD TO TODAY.COM/FOOD,
WE’LL BE RIGHT BACK. TODAY. NUTRITIONIST JOY B IS HERE TO SHARE SOME SIMPLE AND
HEALTHY RECIPES THAT YOU CAN
TREAT YOURSELF TO. THIS WEEKEND. JOY. WE LOVE WHEN YOU HAVE SIMPLE
SWEET IDEAS FOR US THAT WE KNOW WE’RE NOT GOING TO
FEEL GUILTY ABOUT. OH MY GOSH. IT IS OFFICIALLY DESSERT O’CLOCK. AND THESE TWO RECIPES ARE SUPER
FUN AND THEY, THEY HAVE A LOT OF WHOLESOME
INGREDIENTS YET. I’M TELLING YOU THEY WILL HIT
THE SWEET SPOT AND I’M GOING TO START WITH WHAT I’M CALLING A
FROZEN KEY LIME PIE BAR AND IT’S GOT ALL THE FIELDS,
SWEET AND TART AND CITRUS. I THINK YOU’RE GONNA LOVE IT. SO, THE STORY OF THE SHOW IS GREEK
YOGURT AND I’M USING 2% NOT NONFAT BECAUSE IT FREEZES
A LITTLE BIT BETTER. AND I’M ADDING IN SOME LIME
JUICE, OF COURSE, A LITTLE BIT OF HONEY TO SWEETEN
IT UP AND THEN LIME ZEST BECAUSE
THAT’S GOING TO SORT OF BRING IT
HOME. IT’S GOING TO GIVE IT A REAL
LIMEY CONSISTENCY. I MEAN FLAVOR AND IT ALSO MAKES
IT SMELL SO DARN GOOD. AND YOU GET THAT THE SPECS OF
THE GREEN WHICH ARE SO PRETTY THEN I’M GONNA TAKE BECAUSE
EVERY KEY LIME PIE HAS A CRUST.
SO I’VE GOT SOME GRAHAM CRACKER. GRAHAM CRACKERS. YOU ARE, THIS IS HEALTHY ISH. OK. SO I’M TAKING HALF OF MY CRUSHED
GRAHAM CRACKERS AND I’M GOING TO IT RIGHT IN AND NOW I’M GOING TO DO
SOMETHING SUPER COOL. SO I HAVE A BAKING SHEET THAT I
LINED WITH PARCHMENT PAPER AND IT’S IMPORTANT TO HAVE A LIP
ON THE EDGE OF THE BAKING SHEET. AND I TAKE MY BATTER AND YOU’RE JUST GONNA POUR IT
RIGHT ON TOP OF THAT BAKING
SHEET BECAUSE THIS IS GOING TO GO IN THE
FREEZER FOR ABOUT FOUR HOURS TO
OVERNIGHT. THE WHOLE THING WILL, YOU GOTTA MAKE THIS AND YOU
SMOOTH IT OUT AND YOU DON’T HAVE
TO COVER THE WHOLE BAKING SHEET BECAUSE YOU REALLY
WANT IT TO BE ABOUT A QUARTER OF
AN INCH IN THICKNESS. SO YOU GET NICE PIECES OF BARK AND NOW I’M GONNA TOP IT BECAUSE WE’VE GOT A LOT LEFT
OVER WITH MY GRAHAM CRACKER. ISN’T THIS CUTE? AND IT’S YOU, YOU STASH IT IN THE FREEZER, I’M
GONNA SHOW YOU WHAT IT LOOKS
LIKE AND IT COMES OUT LIKE THIS AND YOU BREAK OFF PIECES AND YOU
HAVE LIKE A HUGE BIG BAG OF
PIECES. AND WHAT I THEN LIKE TO DO IS JUST
TO SAVE SPACE IN THE FREEZER. I BREAK ALL MY PIECES AND I
STASH THEM IN A BAG AND THEN YOU
KEEP THEM IN THE FREEZER. YES. AND IT MELTS IN YOUR MOUTH.
IT TASTES LIKE KEY LIME ICE
CREAM REALLY? AND EVERY ONCE IN A WHILE YOU
GET A BITE OF THAT LIME ZEST POP AND ALSO
THE GRAHAM CRACKER, IT’S REALLY SENSATIONAL. YOU GOTTA TRY IT. OK. THIS ONE IS DONE, DONE AND DONE.
NOW LET’S DO SOME JUNKY BARS. I HAVE, I HAVE BEEN WANTING TO MASTER
THIS FOR THE LONGEST TIME. IF
YOU’RE LIKE ME, I LOVE TO SNEAK THOSE SPOONFULS
OF THE DOUGH AND OF COURSE, LIKE
IT’S NOT SAFE, BUT WE ALL DO IT. AND I WANTED TO CREATE A VERSION
THAT DIDN’T HAVE ANY EGG AND I
THINK I NAILED IT. SO RIGHT OVER HERE, I HAVE UM THIS,
THIS IS, IT STIFFENED UP A LITTLE BIT BUT
IT’S CASHEW BUTTER. SO I TAKE CASHEW BUTTER AND I MIX IT WITH A LITTLE BIT
OF VANILLA EXTRACT AND SOME
MAPLE SYRUP. THIS IS ALMOND FLOUR. AND THE NICE PART
ABOUT ALMOND FLOUR IS IT’S
MOIST. SO I WORK IT RIGHT IN. SO I KNOW
YOU’RE NOT TO EAT UNCOOKED LIKE WHITE
FLOWERS, ALMOND FLOUR. OK. THIS ALMOND FLOUR, IT’S BLANCHED AND IT ALSO GOES
UNDER THE NAME OF ALMOND MEAL
AND IT’S PERFECTLY FINE. YES. SO I’M MIXING THIS IN AND SO
NOW, YOU KNOW, THIS IS LOADED WITH PROTEIN AND
FIBER AND ALL OF THE
DELICIOUSNESS FROM THE CASHEW BUTTER AND TRUTH BE TOLD YOU CAN
SWAP IN PEANUT BUTTER IF YOU
WANT, BUT YOU’RE GONNA HAVE A MUCH
MORE PEANUT BUTTER FORWARD
EXPERIENCE, WHICH IS NEVER A BAD THING. AND SO YOU MIX THIS UP, I DON’T HAVE
TIME TO FULLY MIX IT, BUT IT GETS VERY CRUMBLY JUST
LIKE COOKIE DOUGH AND YOU ADD IN
YOUR CH SPLIT CHIPS AND I’M GONNA SHOW
YOU WHAT IT LOOKS LIKE AND YOU
PRESS IT INTO THAT, BUT IT DOESN’T MAKE IT TASTE
LIKE CASHEWS LIKE IT ACTUALLY
TASTES LIKE COOKIE DOUGH. IT TASTES LIKE COOKIE DOUGH
BECAUSE IT’S A NICE MILD BUTTER. UM AND IT’S PRETTY READILY
AVAILABLE IN THE GROCERY STORE. IT’S A LITTLE BIT PRICIER THAN
PEANUT BUTTER THOUGH. SO IF YOU DO WANT TO SWAP IN ANY
OTHER NUT BUTTER, IT WILL WORK.
AND SO HERE I LINED AN EIGHT BY EIGHT PAN
WITH PARCHMENT PAPER AND I
PRESSED IN ALL OF MY DOUGH AND THEN WE’RE GONNA, WE, WE GOT
TO TAKE IT HOME THOUGH. SO I MELTED SOME SEMISWEET OR
DARK CHOCOLATE ON TOP AND I ALSO ADDED A LITTLE BIT OF THE
NUT BUTTER. THIS FEELS NAUGHTY. THIS IS WORTH EVERY SINGLE
DELICIOUS BITE. OH MY GOSH, WE CAN’T. IAN’S BEEN
CALLING IT DESSERT FOR BREAKFAST
FRIDAY. WOW, THAT LOOKS AMAZING. SO, THOSE WHITE LITTLE FLECKS IN
THERE. THAT’S THE FLOUR. THAT’S SO YOU CAN HAVE SOME FLEX. YOU KNOW WHAT? FOR THIS ONE? I
ACTUALLY USED A CHUNK, CASHEW
BUTTER. SO YOU’RE SEEING LITTLE YEAH, LITTLE PIECES OF THE
CASHEW. AND THEN THIS GOES RIGHT IN THE
REFRIGERATOR AND IT FIRMS UP IN
A COUPLE OF HOURS AND I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE BECAUSE I HAVE SOME
THAT ARE DONE OVER HERE. YOU COULD TELL WE DUG INTO IT A
LITTLE BIT BUT YOU, YOU, YOU CUT IT RIGHT UP. IT’S THE BEST CONTRAST BECAUSE
THE MIDDLE REALLY DOES TASTE LIKE COOKIE DOUGH AND THEN
THE TOP PART. THANK YOU SO MUCH. WE WISH YOU
WERE HERE AGAIN. WE SAY THAT
EVERY TIME. UM THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO TODAY.COM/FOOD WE’RE TURNING TO SOCIAL MEDIA
WILL BE TEAMING UP WITH SOME INSTAGRAM CREATORS
LIKE JOY WILSON, WHO YOU MAY KNOW BETTER AS JOY,
THE BAKER. JOY’S POPULAR BLOG INSPIRES HOME
COOKS ALL OVER THE WORLD AND GET
THIS Y’ALL. SHE’S GOT ALMOST 500,000
FOLLOWERS ON INSTA MENTIONED. SHE’S THE EDITOR IN
CHIEF OF HER OWN MAGAZINE. HEY,
JOY. HI, JOY, HOW ARE YOU? HI, GOOD MORNING. HI, HOW ARE
YOU? WE GOT SOME NEW ORLEANS LOVE. WE’RE SO EXCITED. I KNOW. EXACTLY. JOY YOU SENT THIS TO. THIS IS, WE CANNOT WAIT. WE DON’T
EVEN WANT TO LISTEN TO WHAT
YOU’RE COOKING. WE JUST WANNA EAT IT, BUT TELL
US A LITTLE BIT ABOUT IT. OK. SO I MADE YOU PRALINE MONKEY
BREAD MUFFINS, WHICH IS ONE OF THE EASIEST
RECIPES FROM THE NEW MAGAZINE. AND WHILE YOU ENJOY THEM, I
THOUGHT I COULD MAKE THEM FOR
YOU HERE. DOES THAT SOUND GOOD, PLEASE? YOU’RE OUT OF NEW ORLEANS, BY THE WAY,
CAN I JUST SAY, I, I LOVE A LOT OF CITIES BUT NOT
NEW ORLEANS HAS MY HEART, RIGHT? I KNOW. HO DO WE MISS YOU IN NEW
ORLEANS. NEW ORLEANS IS SO
SPECIAL. I LOVE LIVING HERE. WE JUST CELEBRATE FOOD ALL THE
TIME. IT’S, IT’S JUST ONE OF THE MOST
MAGICAL CITIES AND WE CELEBRATE A LITTLE BIT OF
NEW ORLEANS WITH THE PRALINE
SAUCE ON THOSE ON THE START. OK. SO I’M GOING TO START BY TAKING
THESE ARE CANNED BISCUITS, THE KIND YOU FIND IN THE
REFRIGERATOR SECTION SUPER EASY. YOU KNOW, WE’LL KEEP
IT EASY AS WE GO INTO THE
HOLIDAY SEASON. YOU TAKE EACH MUFFIN AND, OR EACH BISCUIT, I SHOULD
SAY AND CUT IT INTO QUARTERS. AND ONCE YOU CUT A FEW BISCUITS
AND QUARTERS, WE’RE GONNA TAKE
THEM AND DIP THEM IN MELTED BUTTER OF DELICIOUS. JUST ONE OF THE GREATEST THINGS
IN THE WORLD. WE’LL DIP A FEW PIECES IN MELTED BUTTER. YOU CAN DO THIS WITH YOUR
FINGERS. YOU CAN DO IT WITH
TONGS IF YOU PREFER. AND THEN FROM THE MELTED BUTTER
WILL GO STRAIGHT INTO CINNAMON
SUGAR. LIKE GODS LIKE CINNAMON TOAST. OK. YES. EXACTLY. CINNAMON TOAST IS LIKE ONE OF
THE MOST COMFORTING THINGS IN
THE ENTIRE WORLD. SO TOSS YOUR BISCUIT PIECES IN
CINNAMON AND SUGAR. OH MY GOD. JUST THE SMELL RIGHT RIGHT NOW
IS, IS ENOUGH FOR ME. I FEEL
LIKE. SO I HAVE A MUFFIN TIN THAT I’VE
LINED WITH MUFFIN MUFFIN PAPERS AND THEN
WE’LL JUST TAKE OUR BISCUIT, CINNAMON SUGAR, BUTTERY BISCUIT. IS IT GOOD? AND SHOVE THEM? OH, SO GENTLY INTO EACH MUFFIN
CUP. SO WE’LL GET FOUR BISCUIT PIECES INTO EACH MUFFIN
CUP AND WE’LL JUST REPEAT THIS
PROCESS UNTIL OUR, OUR MUFFIN TIN IS FULL. AND THIS IS ONE OF THOSE EASY
OVERNIGHT RECIPES. I WANTED A
FEW OVERNIGHT RECIPES. THE KIND THAT YOU PREP THE NIGHT BEFORE PUT IT IN
THE REFRIGERATOR AND THE NEXT MORNING WHEN YOU WANT TO
FEEL LIKE A HERO, THIS IS LIKE A GOOD CHRISTMAS
MORNING RECIPE. WHAT YOU DO IT, DO IT THE NIGHT BEFORE,
WAKE UP AND BAKE IT. SO WHERE ARE THE PRALINE’S PRALINES? EVERYONE’S GOT A DIFFERENT WAY
OF SAYING PRA DO YOU CALL HIM PRALINE? WELL, THERE’S DIFFERENT WAYS
ARE, THERE’S LOTS OF WAYS
PRALINES, RIGHT? JOY WELL, THERE ARE DIFFERENT WAYS
HODA IS RIGHT. I SAY PRALINE. A LOT OF PEOPLE SAY PRALINE, YOU SAY THE WORD THE WAY YOUR GRANDMA SAYS IT.
THAT’S THE DEAL. MY GRANDMOTHER SAID IT
IN. BUT YUMMY, KEEP GOING. THIS IS.
SO, HOW DO YOU, WHEN DO THEY GO
IN THE PRALINE? PRALINE? YEAH. THE, THE, THE MUFFIN, THE MUFFINS END UP
LOOKING LIKE THIS ONCE YOU FILL
ALL THE CUPS. SO THEY’LL GO INTO A 350 DEGREE
OVEN AND I LIKE TO BAKE THEM ON THE TOP
THIRD OF THE OVEN BECAUSE YOU GET A REALLY
NICE BROWNING ACROSS THE TOP. THAT’S A LITTLE BAKER’S TIP. IF
YOU WANT YOUR STUFF. NICE AND GOLDEN BROWN ON THE
TOP, TOP THIRD OF THE OVEN IS
WHERE YOU SHOULD BAKE THEM. BUT THE PRALINE SAUCE IS SUPER
EASY. WE JUST HAVE LIKE 20 SECONDS
LEFT. SO WE MIGHT HAVE TO KIND
OF IF YOU DON’T MIND. OK. NO, NO PROBLEM BECAUSE I
MADE SOME AHEAD OF TIME. AND WHAT WE DO IS TAKE OUR
BEAUTIFULLY CRISP MUFFINS AND ADD A FEW PECANS AND JUST
DRIZZLE THEM IN THAT SUGARY SAUCE. THAT LOOKS SO, COME ON, JOY. OH, I ME YUMMY. OH GOD. WE’RE EATING THEM AND
WE’RE REALLY ENJOYING IT. I’M SO GLAD, I’M SO GLAD THEY MADE THEIR WAY
ALL THE WAY UP TO NEW YORK AND
THEY DELICIOUS JOY. THANK YOU. I APPRECIATE YOU. THANKS AGAIN FOR YOU. AND WHOA, OK. FOR THESE RECIPES YOU
CAN HEAD TO TODAY.COM/FOOD. YOU CAN ALSO FIND THE LATEST
ISSUE OF JOY’S MAGAZINE. IT’S ON STANDS NOW. AND IF YOU WANNA SEE MORE FROM
FOODIE INSTAGRAM CREATORS LIKE
JOY. HEAD TO OUR TODAY’S SHOW FOOD
PAGE ON INSTAGRAM. THIS MORNING’S GUEST. THE LOVELY
JANA CLAIBORNE. ALL RIGHT, SHE IS, AND THIS IS
MY TURN. OK. UH SHE IS THE BLOGGER AND
MASTERMIND BEHIND SWEET
POTATOES. SO I WAS, I WAS VERY
ZEN. UH WHERE SHE, HER MISSION IS TO MAKE VEGAN
FOOD EASILY AND APPROACHABLE AND
I LOVE THIS, THAT IT’S GOING TO BE DONE WITH
TACOS. WELL, THERE’S A THING CALLED VEGANUARY
THAT HAS BEEN A TOP OF GOOGLE SEARCHES FOR THE
MONTH. IS THAT WHAT IT IS? I DON’T KNOW, I’VE NEVER HEARD OF YOU. OK. THAT’S HOW FAR I AM EVER
DOING THIS. UM, BUT, UH, SO YOU’RE GONNA
SHARE TWO MEALS FOR US THAT ARE
VERY EASY. THEY’RE EASY TO MAKE. THEY’RE
ALSO GOOD FOR YOU. THEY’RE
PACKED WITH FLAVOR JAY. WHY ARE PEOPLE DITCHING MEAT AND
DAIRY AND, AND GOING THE, THE
VEGAN ROUTE? WELL, FIRST OFF, IT’S BECAUSE IT MAKES THEM FEEL
SO MUCH BETTER WHEN YOU’RE
EATING VEGAN FOOD, WHEN ESPECIALLY EATING WHOLESOME
VEGAN FOOD. SO, YOU KNOW, THINGS MADE UP OF
CAULIFLOWER AND ALL YOUR GREEN
BEANS, WHOLE GRAINS AND SUCH, YOU’RE
GONNA FEEL LIGHTER, YOU CAN HAVE
MORE ENERGY, YOUR DIGESTION IS GONNA WORK
BETTER. SO PEOPLE REALLY WANT TO TAKE
ADVANTAGE OF ALL OF THOSE
AMAZING BENEFITS THIS TIME OF THE YEAR AND
HOPEFULLY THEY’LL STICK WITH IT
BEYOND JANUARY. WHAT IS ON YOUR VARY MENU TODAY? OK. SO TODAY WE’RE MAKING A
COUPLE OF MY MOST FAMOUS
RECIPES. MY CAULIFLOWER FRIED CHICKEN.
YES, CAULIFLOWER FRIED CHICKEN. SO WE’RE USING A CAULIFLOWER. I
WANNA SHOW YOU HOW I CUT IT UP
INTO LITTLE FOR ITS THAT KIND OF, YOU KNOW, THEY’RE GONNA RESEMBLE FRIED
CHICKEN LIKE WE HAVE THIS FINISH
DISH RIGHT HERE. SO WHAT I’M GONNA BE DOING, I’M
BASICALLY JUST USING A REGULAR
FRIED CHICKEN BATTER. SO HERE I HAVE SOME FLOUR, I’M
GONNA STIR IT UP. I HAVE UM NUTRITIONAL YEAST IN
HERE, WHICH IS A GETTING A LITTLE SECRET. WE HAVE OLD BAY SMOKED PAPRIKA
ONION POWDER, ALL THAT STUFF THAT YOU WOULD
USUALLY USE FOR A FRIED CHICKEN BATTER. AND THEN OVER HERE WE
HAVE THE WET. SO WE HAVE SOME
SOY MILK OVER HERE. YOU CAN USE ANY NON MILK, SOME MUSTARD AND SOME HOT SAUCE
BECAUSE THIS IS GOING TO BE A
SPICY ICY FRIED CHICKEN. SO I JUST UH TURN THAT UP
TOGETHER. SO HERE’S THE THING WHEN YOU’RE GOING TO DO THIS,
YOU WANT TO DOUBLE BATTER IT
FIRST, YOU DO YOUR, YOUR WET. SO DIP, DIP, DIP, PUT IT INTO THE
DRY, USE A DIFFERENT HAND. WE’RE NOT GONNA CROSS THIS
RIGHT. USE A DIFFERENT HAND FOR
THE DRY, STICK IT BACK INTO THE WET. OK? DOUBLE DREDGE THAT. OK? AND THEN YOU DO THAT BECAUSE THEN YOU’RE
GONNA HAVE MORE FLAVOR ON YOUR, YOU KNOW THE FRIED BATTER. IT’S GONNA BE CRUNCHIER. IT’S
GONNA BE MORE FLAVORFUL. IT’S
GONNA BE SO GOOD AND YOU’RE JUST GONNA FRY THIS
FOR ABOUT FOUR MINUTES, 4 TO 5 MINUTES UNTIL IT’S NICE
AND CRISPY AND LIKE GOLD AND BROWN LIKE WE
HAVE OVER HERE BASICALLY AND IT’S SUPER EASY TO DO. IT’S
JUST CAULIFLOWER, IT’S
DELICIOUS. TWO MINUTES, ABOUT TWO MINUTES
LEFT. WE WANT TO MAKE SURE WE
GET TO THESE TACOS. LET ME SHOW YOU THE TACOS. OK.
SO THESE TACOS ARE INCREDIBLE.
THESE ARE LENTIL TACOS. ALL RIGHT. SO WITH A MANGO
GUACAMOLE. SO WHILE THAT’S FRYING OVER
THERE, LET ME JUST SHOW YOU THIS
IS SO EASY. SO THE MANGO GUACAMOLE, IT’S JUST A REGULAR GUACAMOLE
WITH MANGO ADDED AND YOU KNOW
YOUR LIME, YOUR CILANTRO, ALL THAT GOOD
STUFF. NOW, AS FAR AS THE LENTIL TACOS
COME, I HAVE MY TOMATOES OVER
HERE. ALL THAT IS, IT’S SO EASY. YOU DO SOME TOMATOES, COOK THEM
UNTIL THEY’RE REALLY NICE AND
SOFT. AND THEN YOU’RE GOING TO ADD IN
YOUR LENTILS, YOU’RE GOING TO ADD IN SOME
CHOPPED KALE. YOU CAN USE FROZEN KALE OR
SPINACH OR ANY OTHER GREEN YOU
WANT. AND THEN YOU’RE GOING TO ADD IN
YOUR SPICES. I LIKE TO MEASURE
MINE OUT AHEAD OF TIME. SO I HAVE CUMIN CHILI POWDER. LOTS OF
SALT. YOU COOK THAT DOWN. I KNOW WE DON’T HAVE MUCH TIME.
SO YOU COOK THAT DOWN AND THEN YOU’RE GOING TO HAVE
SOMETHING LIKE THIS. BASICALLY NICE TENDER LENTILS WITH. THANK YOU. AND IT’S SO EASY TO
MAKE. IT TAKES JUST A FEW
MINUTES. ANYBODY CAN DO IT. AND IT’S GREAT FOR ANYONE,
WHETHER YOU’RE VEGAN OR NOT. IT’S JUST A REALLY NICE,
HEALTHY, LIGHT, SUPER FLAVORFUL
AND FILLING VEGAN MEAL. WELL, JAN, YOU NAILED IT. THERE’S A COUPLE
OF DAYS LEFT FOR VEGANUARY
PEOPLE OUT THERE. SO, SOMETHING TO MAKE TONIGHT, WE
APPRECIATE IT. AND IF YOU DO WANT TO MAKE IT
TONIGHT, YOU GO TO
TODAY.COM/FOOD FOR THE RECIPE. NEXT WEEK, NEXT MONTH, FEBRUARY, YOU NEED THE, IT, THE TODAY SHOW’S NEWEST FAN. LITTLE OUT ROOKERY. GOOD MORNING. THANKS FOR UH
HELPING US LAUNCH THIS THING. YOU ARE SO WELCOME. DO YOU LIKE
THE DARKNESS OUTSIDE IN L A? OH, MY GOSH. IT’S AN EARLY ONE WHO DOESN’T
WANT TO WAKE UP AND, AND, AND
MAKE CHILI. WHAT DO YOU, WHAT, WHAT DO YOU
GOT FOR US TODAY? SO WE’VE BEEN MAKING ALL SORTS
OF HEALTHY RECIPES IN JANUARY
AND THIS IS ONE OF THE MOST POPULAR
RECIPES ON MY WEBSITE. IT’S A BLACK BEAN, SWEET POTATO
CHILI THAT EVEN LIKE A TRUE MEAT
LOVER WOULD LOVE. AS YOU SAW EARLIER, I JUST SAUTE
SOME ONION AND SOME SWEET
POTATOES AND LIKE A LARGE, HEAVY BOTTOM SKILLET. AND I’M GONNA SEASON IT WITH
GARLIC SALT, PAPRIKA CAYENNE AND
A LITTLE CUMIN AND JUST KIND OF TOAST THAT UP.
AND THEN EVERYTHING JUST GOES IN HERE. SO WE HAVE BLACK BEANS, WE HAVE
QUINOA, WE HAVE FIRE ROASTED TOMATOES
AND IT’S JUST GONNA SIT ON THE STOVE AND KIND OF
SIMMER FOR, WITH A LITTLE BIT OF STOCK. UM, YOU COULD USE QUINOA, YOU COULD USE FARO, YOU COULD
USE BARLEY, YOU COULD USE RICE
AND LITERALLY, IT’S JUST KIND OF A SET IT AND
FORGET IT KIND OF THING. AND I’M OBSESSED WITH IT. BLACK BEANS. IF YOU DON’T LIKE BLACK BEANS
BECAUSE YOU USE A DIFFERENT KIND
OF BEAN. YOU COULD USE CHICKPEAS, YOU
COULD USE KIDNEY BEANS, RED BEANS, LIKE WHATEVER KIND OF
BEANS YOU HAVE. IT’S MADE YOU GROUND BEEF. SO YES, IF YOU WANTED TO SAUTE SOME LIKE
CHICKEN OR GROUND TURKEY OR PUT SHREDDED CHICKEN IN
BEFORE IT IS LIKE PERFECT. AND THEN EXTRA WAY TO ADD SOME
PROTEIN AND GABY WITH, WITH MOST
CHILIES. THEY’RE BETTER EVEN LATER. IS
THIS A GOOD MAKE AHEAD? THIS IS ONE OF THE. SO YES,
THIS, THIS I ACTUALLY MADE
YESTERDAY AND IT’S BETTER TODAY THAN IT
WAS LAST NIGHT WHEN I MADE IT. THE FLAVORS HAVE TIME TO DEVELOP
AND I’M JUST GONNA SEASON IT WITH OUR GARNISH IT
WITH A LITTLE CHEESE, A LITTLE CILANTRO SOME LIME JUICE. AND THEN IF YOU WANT TO GET A
LITTLE FANCY, LIKE YOU SEE ON
THAT PHOTO, I LIKE TO ADD A LITTLE CREMA, WHICH IS JUST KIND OF LIKE A
WATERED DOWN SOUR CREAM TO GIVE IT A LITTLE EXTRA
CREAMINESS AND IT’S PERFECTION. YUMMY. WHAT’S OUR SECOND? YOU GOT
ANOTHER DISH FOR US? YEAH. SO LET’S TALK ABOUT
VEGETABLES BECAUSE I FEEL LIKE
SO MANY PEOPLE DON’T KNOW HOW TO MAKE
VEGETABLES PROPERLY. AND THE KEY TO VEGETABLES IN MY
OPINION IS ROASTING THEM. SO, AS
YOU CAN SEE, WE’VE GOT A BUNCH OF
CAULIFLOWER. I HAVEN’T OVERCROWDED THE PAN
AND IT’S SUPER CARAMELIZED. I JUST POPPED IT INTO AN OVEN
425 DEGREES. LET EVERYTHING ROAST UP UNTIL IT’S NICE AND
GOLDEN. AND THEN TO MAKE MATTERS EVEN
BETTER, I MAKE A HOMEMADE TAHINI
SAUCE. SO THIS IS A LITTLE TAHINI. I’M JUST GOING TO PUT A LITTLE
BIT OF GARLIC IN THERE. A LITTLE BIT OF MEYER LEMON. I
MEAN, I’M IN L A. WHY NOT? YEAH, YOU COULD DIP YOUR FRENCH
FRIES IN IT, SOME SALT AND
PEPPER, STIR IT ALL UP AND THEN YOU
COULD PUT ON CAULIFLOWER, YOU
COULD PUT IT ON BROCCOLI. YOU COULD, I MEAN, I’M BLANKING
ON OTHER VEGETABLES RIGHT NOW
BECAUSE WE’RE ALIVE. BUT TRULY, YOU CAN PUT IT ON EVERY
VEGETABLE KNOWN TO ME AND IT’S A
PERFECT WAY TO MAKE VEGETABLES, YOU KNOW, A
LITTLE BIT MORE DELICIOUS,
ESPECIALLY FOR KIDS. YEAH. GABY. SPEAKING OF VEGETABLES AND KIDS
YOURSELF, ADMITTEDLY, YOU ATE LIKE A SEVEN YEAR OLD
UNTIL YOU WERE 17, RIGHT? I HAVE A NINE YEAR OLD AND, AND AS I’M ASKING THIS FOR EVERY
PARENT WATCHING RIGHT NOW BECAUSE IT’S REALLY
CONCERNING FOR SIR. AND I, NOW THAT ETTA LITERALLY
ONLY EATS GRILLED CHEESES AND
PASTA. AND I WONDER LIKE LITERALLY,
ALMOST. AND I’M WONDERING LIKE, WHAT IS THERE ANYTHING WE CAN DO
TO HELP THAT ALONG OR ARE WE SUPPOSED TO JUST
LET THAT HAPPEN? SO MY PARENTS LET IT HAPPEN TO
BE TOTALLY HONEST. AND THEN I WENT TO CULINARY
SCHOOL AFTER COLLEGE AND I SEEM
TO BE OK. BUT I WILL SAY WHEN YOU MAKE
VEGETABLES LIKE THIS AND YOU GET THAT CARAMELIZED FLAVOR AND YOU
TELL YOUR KIDS IT TASTES LIKE
CANDY. LIKE WHEN I WAS A PRIVATE CHEF,
I USED TO TELL THE KIDS THAT AND THEY WOULD CLEAR THE TABLE. SO I FEEL LIKE AND GETTING THEM
INVOLVED IN THE KITCHEN IS
REALLY NICE. MY DAUGHTER’S ONE, SHE CAN’T
COOK YET, BUT I CAN’T WAIT TILL I CAN MAKE
HER CHOP THINGS. YOU’RE LIVING PROOF THAT THERE’S
HOPE FOR US ALL. SO THANK YOU. I’VE ACTUALLY WONDERED THAT, YOU
KNOW, WHEN YOUR KIDS EAT NO
VEGETABLES, LIKE WHAT HAPPENS, THEY TURN INTO CHEFS LIKE MAKES ME FEEL A LOT BETTER. THERE IS HOPE. LAST TIME I ALSO NEVER HAD SEAFOOD
BEFORE. I WAS 24. SO THERE IS HOPE IT EVERY MORNING FOR 20 YEARS IS
FINE. ALL RIGHT, GY, THANK YOU SO MUCH. OK,
HERE’S A QUESTION. DO YOU HAVE SOMEWHERE BETWEEN
TWO AND 10 RANDOM PUMPKINS LYING AROUND
YOUR HOUSE RIGHT NOW. I HAVE TWO. WELL, DO NOT THROW THEM AWAY, COOK WITH THEM INSTEAD HERE TO
SHOW US HOW TO MAKE A DELICIOUS
ROAST. PUMPKIN RAMEN. DOESN’T THAT
SOUND INCREDIBLE? THE AUTHOR MISSION VEGAN. DANNY
BOWEN. HI, DANNY. GOOD MORNING. HOW ARE
YOU? PUMPKIN? I FEEL LIKE I FEEL LIKE EITHER YOU MAKE
PUMPKIN PIE OR YOU THROW IT
AWAY. THAT’S RIGHT. YEAH. WELL, YOU KNOW, I LOVE THIS
TRICK IS LIKE THIS IS THE
EASIEST DISH. I LOVE MAKING THIS AT HOME FOR
MY SON. YOU KNOW, IT’S A GOOD WAY TO GET
HIM TO EAT PUMPKIN. THAT’S NOT
JUST PUMPKIN PIE. AND WHERE IS THAT? YOU LIKE
PUMPKIN SEEDS? YOU LOVE PUMPKIN SEEDS? OK. SO I
WANT TO SHOW YOU A TRICK WITH
HOW TO GET THE SEEDS OUT. THIS IS A
SMALLER PUMPKIN THAT’S LIKE A, IS THAT ONE THAT YOU COOK? LIKE, CAN YOU COOK WITH ALL PUMPKINS
YOU COOK WITH MOST ANY PUMPKIN LIKE DECORATIVE
GOURD YOU CAN COOK WITH. IT JUST DEPENDS ON HOW LONG IT’S
BEEN SITTING OUT. CUT IT WHEN THEY’RE CAVED IN,
DON’T YOU? BUT WHEN YOU CUT IT IN
HALF, YOU’LL SEE THESE SEEDS
HERE. A GOOD TRICK TO GET THE SEEDS
OUT IS TO KIND OF LIKE KIND OF MAKE AN OUTLINE
AROUND WHERE IT IS HERE AND THEN JUST USE A SPOON AND
SCOOP THEM RIGHT OUT. RIGHT. THAT’S EASIER THAN I THOUGHT IT
WAS. SO YOU’RE GONNA SCOOP ALL THE
SEEDS OUT AND GET ALL THAT HAIR
AND ALL, ALL THE BUSINESS. OK? AND THEN, AND SO FROM HERE, WHAT WE’RE
GONNA DO IS WE’RE GONNA SEASON THIS. SO
I’D LIKE TO DO A LITTLE BIT OF
OLIVE OIL AND THIS IS GOOD. BY THE WAY, IT
SMELLS AMAZING IN HERE. THANK YOU. THIS IS A GREAT TRICK FOR
ROASTING PUMPKIN, SEASON IT WITH A LITTLE BIT OF
OLIVE OIL AND SALT AND THEN
LEAVE IT, LEAVE THE SKIN ON IT. THAT’S GOING TO CREATE A LITTLE
JACKET IN THE OVEN AND IT’S GONNA STEAM INSIDE
OF THIS, RIGHT? YOU JUST STEAM IT IN THE OVEN
FOR HOW LONG? SO AT 375 ABOUT 45 MINUTES AND
YOU PAIN UNTIL IT’S LIKE JUST
TENDER AND LOOK AT THIS THING. I THOUGHT THAT WAS DOUGH.
REALLY? WHAT HAPPENS IS IT STED IN THE SHACK AND IT BECOMES LIKE
A CUSTARD YOU ALL. SO GO AND THIS RECIPE IS AMAZING
BECAUSE WHAT I DO IS I GET A LITTLE BIT OF OLIVE
OIL AND GARLIC, GET IT REALLY NICE AND SOFT AND
LIKE GET IT FRAGRANT, THROW THIS
RIGHT IN THERE. THE SKIN ON THE SKIN ON THIS PUMPKIN, BREAK
IT UP, GO AHEAD, BREAK IT UP
THERE. SO THIS IS THE BASE FOR OUR
RAMEN AND THIS IS GONNA CREATE MUCH LIKE THIS IS
ACTUALLY A LOT OF RAMENS, HAVE A LOT OF VISCOSITY FROM A
LOT OF BONES AND LIKE THIS IS
ALL VEGAN. SO THE THE PUMPKIN GONNA GIVE A
LOT OF BODY FLAVOR. SO THAT’S
ALL DONE. YOU SEASON THAT THIS IS A LITTLE
BIT OF MUSHROOM SEASONING OR
LIKE A SOUP BOUILLON. IF YOU HAVE LIKE INSTANT RAMEN,
IF YOU HAVE AN INSTANT RAMEN
PACKET, YOU CAN THROW IT IN THERE A
LITTLE BIT OF THAT. A LITTLE BIT OF SALT. A LITTLE BIT OF SOY SAUCE AND THEN WATER. YOU WANNA COVER
THIS WITH WATER, LET THAT COOK AWAY. YEAH. AND THIS CAN, THEN ONCE THIS
COMES TO A BOIL, YOU KNOW, LET IT SIMMER FOR ABOUT FIVE
MINUTES. IT’S GOOD TO GO. SO I’M GONNA SHOW YOU HOW TO
MAKE ONE OF MY FAVORITE CHILI PASTE RIGHT
NOW AT THE FARMER’S MARKET. THERE’S REALLY AMAZING CHILIES
STILL. UM, THESE HAVE JUST BEEN
ROASTED. ARE THESE SPICY? SOME OF THEM
ARE SPICY. DO YOU LIKE SPICY?
SURE. YEAH, THAT WAS A KIND OF A BABY FOOD. I LIKE. WHAT I DO IS I ROAST THEM AND
SOUNDED THE SAME AS THE PUMPKIN,
OLIVE OIL, SALT, ROAST THEM UNTIL THEY’RE SOFT AND THEN
THROW THEM UNDER THE CHAR AND GET THEM KIND OF BOILED UP. SO ALL THE SEEDS, ALL THE HOT
STUFF. EVERYTHING STAYS IN A
LITTLE BIT OF VINEGAR WHEN YOU COOK FOR YOUR SON. DO
YOU TAKE SOME OF THE SEEDS OUT
OR? NO? SO WHEN MY SON, WHEN I COME TO
MY SON, I GIVE HIM A LITTLE BIT,
YOU KNOW, I LIKE TO LIKE, HE LIKES TO LIKE, HOW IS HE HE’S ALMOST 90, I’M COMING OVER TO EAT. I HAVE A
NINE YEAR OLD TOO. SO THAT WILL
GO IN THERE. YOU BLEND THAT TT SAUCE AND SO FOR THE ACTUAL RAMEN, REALLY, REALLY SIMPLE, YOU GET
IT LIKE THIS IS OUR BROTH. IT’S
BEEN COOKED. YOU ADD SOME NOODLES IN HERE. YOU ADD SOME SPINACH OR SOME
GREENS ONCE THE NOODLES ARE COOKED AND THE
SCREENS ARE WILTED. IT LOOKS LIKE THIS. NO, I, I DIDN’T PUT ANY YET, BUT
HERE’S EXTRA PUMPKIN SEEDS. IF YOU LIKE, IF YOU HAVE PUMPKIN
SEED OIL, YOU CAN PUT PUMPKIN
SEED OIL ON THERE. IF NOT OLIVE OIL. OH MY GOD, DANNY. THAT’S, YOU KNOW WHAT YOU WOULD LOVE THIS. I’M GONNA TAKE
SOME HOME. OH MY GOD, THAT’S SO
GOOD. I GET SPINACH TOO. YEAH. THANK YOU DANNY. AND FOR THIS RECIPE AND MORE GO
TO TODAY.COM/FOOD AND CHECK OUT
DANNY’S BOOK. IT’S GOT SOME GREAT RECIPES.
MISSION VEGAN. YOU CAN BUY IT WHEREVER YOU BUY
YOUR BOOKS OR HEAD.
TODAY.COM/GREAT. THIS IS WHAT I WANTED. THANKSGIVING AND CHRISTMAS, THERE’S USUALLY A LOT OF
OVERINDULGING SO YOU MAY WANT TO
LIGHTEN THINGS UP. OK, SO WHY NOT GO VEGAN AT
TIMES? THAT’S THE NAME OF THE NEW
COOKBOOK FROM NEW YORK TIMES. BEST SELLING AUTHOR JESSICA
SEINFELD. AND IT’S CHOCK FULL OF RECIPES
THAT ARE SO SIMPLE AND
DELICIOUS. YOU MAY NOT MISS THE MEAT
JESSICA’S HERE. YOU GUYS HAVE A
REAL CONNECTION. THE TWO OF YOU, WE’RE SORT OF
RELATED, BUT WE’RE GOING TO BE RELATED.
HOW? WELL, HER CAT, OUR CATS ARE
ENGAGED. HER CAT JAVIER. OH, LOOK, HE’S ON THE LEFT. JAVIER’S ACTUALLY DID AN ENGAGEMENT
PHOTO. THAT’S NOT ELEANOR ON THE
RIGHT. BUT IT LOOKS LIKE ELEANOR. NO COVID. YEAH. NO, ACTUALLY
ELEANOR LOOKS MORE LIKE JAVIER. JAVIER. THAT’S MY CAT ON THE LEFT. MY CAT, JAVIER IS MARRYING
ELEANOR. BARBARA’S BARBARA’S, MY SISTER IS VERY ENGAGED AND YOU KNOW, I
JUST WANT TO SAY THE LOVE BETWEEN THE TWO OF
THEM. THEY JUST ARE, WHY NOT
LOOK AT THEM, THEY LOOK AT JAVIER IS ON THE RIGHT. ELEANOR
IS ON THE LEFT. SHE’S A LITTLE ROUGH AND TUMBLE
IN THAT PICTURE. SHE REALLY IS. HOW DID THEY MEET THEY MET ONLINE ON, YOU KNOW WHAT? WAIT, BUT JESSICA HONESTLY, WE JUST, WE COULDN’T
LET YOU GO WITHOUT GETTING YOU A LITTLE
WEDDING DRESS FOR ELEANOR AND A LITTLE TUXEDO FOR JAVIER. SO SWEET. OK, THIS IS THE BIGGEST, IT’S A BIG ANNOUNCEMENT AND IF Y’ALL
WANT A VENUE FOR THE WEDDING,
YOU CAN COME HERE. YOU DO WEDDINGS. WE DO PET WE WEDDINGS ON THE PLA YEAH, WE DO A WEDDING. WE HAVE TO ASK YOU IS JAVIER VEGAN. UM NO, HE’S NOT VEGAN. UM HE’S VEGAN AT TIMES BUT
WE’RE, WE’RE WORKING ON HIM. HE’S THE HARDEST ONE IN THE
FAMILY. WHAT, WHAT INSPIRED THIS IS IT JUST
BECAUSE PEOPLE LIKE TO BE VEGAN
FOR A LITTLE WHILE, BUT THEY DON’T WANT TO COME OUT. I THINK THEY FEEL LIKE THIS ARE GONNA FAIL. AND I HATE THAT WORD FAILURE
AROUND FOOD. I THINK THERE SHOULD BE NO SHAME
ASSOCIATED WITH FOOD. WELL, THAT’S WHY WE LIKE THAT AT
TIMES. THIS IS JUST WHEN YOU FEEL LIKE
STEPPING IT UP A LITTLE AND
ACTUALLY HODA THINKS YOU WROTE THIS BOOK FOR
HER BECAUSE SHE WAS VEGAN FOR
TWO DAYS. IT WAS REALLY GREAT. I FELT GOOD
DURING THOSE TWO DAYS. WELL,
THAT’S THE POINT. IF YOU FEEL REALLY GREAT, YOU
KEEP DOING SOMETHING AND I’M HERE TO MAKE IT EASY FOR
YOU, JOE JOE’S. WE HAVE FOR DINNER AND THAT IS ALSO THE POINT. GET PEOPLE EATING THE FOODS,
THEY ALREADY LIKE JUST MAKE THEM
VEGAN. AND SO LET’S, LET’S DO THIS ONE REALLY QUICK
BECAUSE I THINK WE TOOK UP A LOT OF TIME IN THE SEGMENT TO LARGE
TOP HERE WITH OUR RED PEPPER. WE’RE GONNA THROW IT IN THE FOOD
PROCESSOR, JENNA. DO YOU LIKE TO
USE THE FOOD? SURE. OK. OK. PULSE IT A COUPLE TIMES. SO
IT’S THE SAME SIZE ELY TOPPED.
THIS IS BEAUTIFUL. IT’S ALL HERE. YOU
SAUTE, YOU ADD IN THERE. THIS IS
ONIONS, THIS, WHAT’S IN HERE? IS
THAT NO OIL OR OLIVE OIL, ONION GARLIC AND OUR
PEPPERS THAT WE JUST CHOP. NOW WE’RE GONNA PUT IN OUR
CAULIFLOWER YEAH. SO WE’RE GONNA JUST THAT. YEAH. SO IT’S ALL DONE IN YOUR
FOOD PROCESSOR. WE’RE GONNA COOK THIS FOR SIX MINUTES. YES. THESE ARE CANNELLINI BEANS. BUT YOU CAN USE CHICKPEAS OR YOU
CAN USE RED KIDNEY BEANS AND THEN WE’RE
GONNA MAKE OUR SAUCE. BUT LET’S MAKE IT OVER HERE. SO
WE HAVE SOMETHING TO DO IN THIS
SEGMENT. OK. UM, OK. THIS IS APPLE CIDER VINEGAR. I KNOW YOU COULD ACTUALLY COOK
WITH THAT. I JUST LIKE SWALLOW
IT KIND OF DISGUSTING. YEAH. WELL PEOPLE SAY YOU’RE SUPPOSED
TO FOR ALLERGIES. YEAH. WHY DON’T YOU PUT THE WATER IN
JOHN? THIS IS, AM I DOING OK? YOU’RE DOING GREAT. WAIT,
WHAT WAS ALL THOSE SPICES YOU’RE
DOING? NOW? YOU WANT TO TALK ABOUT IT?
OK. THIS IS A LITTLE CAYENNE PEPPER,
CHILI POWDER, SALT PEPPER. UM WE PUT BROWN SUGAR, TOMATO
PASTE, WATER, APPLE CIDER
VINEGAR. WE’RE GONNA MIX THAT. YOU PUT IT IN HERE. YEAH. DO YOU
WANNA MIX THIS? THEY TOLD ME NOT
TO GIVE YOU A KNIFE. THAT WAS MY INSTRUCTION. MAYBE I’LL TAKE THAT WEDDING
DRESS BACK. THE CAT WEDDING
COULD BE AWESOME. LET’S PUT THIS OVER HERE AND D THAT IN THERE AND HERE ARE NICE
PRETTY. THAT IS WHAT IT LOOKS LIKE. I
MEAN, IT IS DELICIOUS IS ACTUALLY DELICIOUS AND THIS IS OUR BUN THAT’S UM
BEEN TOASTED WITH SOME OLIVE OIL
IN A SKILLET. YES. GORGEOUS. LET’S PUT SOME
PICKLES ON THERE IS DELICIOUS. THE PICKLES ARE THE
BEST PART BREAD AND BUTTER. WHAT DO YOU DO? I DON’T. NOT SWEET. RIGHT. NO, THAT’S A GREAT IDEA. ACTUALLY, SOMEBODY ON MY
INSTAGRAM SAID, PUT SOME VEGAN CHEDDAR CHEESE ON
THAT AND THEN YOU’RE GOOD. AND I THOUGHT THAT WAS A GREAT
IDEA. AND HERE YOU GO. OK. NOW, IS, IS
YOUR FAMILY? MY FAMILY IS ON BOARD. IT’S
WEIRD. ACTUALLY, MY SON LAST NIGHT JULIAN SAID
YOU DON’T EVEN NEED TO TELL ME
ANYMORE THAT THINGS ARE VEGAN BECAUSE I THINK
THEY’RE SICK OF GETTING SURPRISED
BECAUSE I’M LIKE, THAT’S VEGAN AND THEY’RE LIKE, OK, IT’S SPICY AND DELICIOUS. WHAT ARE THESE? THESE ARE IF YOU HAVE A PERSON
IN YOUR LIFE WHO’S LIKE, I’M
NEVER, I WILL NEVER EAT VEGAN FOOD. SERVE THEM. THESE, THESE ARE
PEANUT BUTTER BARS AND THEY ARE SO DELICIOUS. I MADE THEM LAST NIGHT. THIS HAS
A GRAHAM CRACKER CRUST CRUST.
LAST NIGHT. I MADE THEM WITH BUTTER. I, NO, IT HAS UM COCONUT CREAM
PEANUT BUTTER. IS THAT GREAT? I KNOW THOSE ARE IN BY BOOK VEGAN AT
TIMES. THAT IS A SHOW STOPPER. BUT I KNOW, BUT I’M SO HAPPY. WE LOVE CATS. WE LOVE VEGAN
FOOD. I LOVE YOU. TUNE INTO OUR
CAT WEDDING TB G YOU HAVE TO SERVE. THIS IS THE
CAT CAKE, RIGHT? WITH LIKE A LITTLE CAT
NIP. ALL ARE THESE RECIPES AT TODAY.COM/FOOD AND CHECK OUT THE VEGAN AT
TIMES. IT IS FILLED WITH RECIPES
LIKE THIS. ALL YOU HAVE TO DO IS GO TO
DAY.COM/STOP. STOP. DON’T STOP, DON’T STOP. THE AUTHOR OF THE KOREAN VEGAN
COOKBOOK. JOANNE MADE A CAREER AS A HIGH
PROFILE TRIAL LAWYER, BUT FOUND ANOTHER PASSION AFTER
SHE AND HER HUSBAND DECIDED TO GO VEGAN POSTING
COOKING VIDEOS ONLINE. NOW SHE SHARES VEGAN FRIENDLY AND RECIPES INSPIRED BY HER
FAMILY WITH HER 4 MILLION
FOLLOWERS, JOAN. GOOD MORNING. IT IS SO GREAT TO
SEE YOU. THANK YOU FOR BEING
HERE. YOUR COOKBOOK IS ALREADY A
SUCCESS. IT’S ON THE NEW YORK
TIMES BEST SELLER LIST. SO TELL US WHAT WE CAN EXPECT
FROM THE KOREAN VEGAN. WELL, GOOD MORNING TO ALL OF
YOU. I’M SO EXCITED TO BE HERE AND
THANK YOU FOR THE KUDOS ON THE
COOKBOOK. THE COOKBOOK IS, IT’S BASICALLY AN EXTENSION OF
THE KOREAN VEGAN ONLINE. A BUNCH OF KOREAN VEGAN RECIPES
WITH STORIES SPRINKLED
THROUGHOUT ABOUT MY FAMILY AND WHAT IT WAS LIKE
GROWING UP AS A KOREAN AMERICAN. WHAT ARE THE BEST MEMORIES YOU
HAVE ABOUT GROWING UP YOUR
EXPERIENCE? THAT SORT OF INSPIRED YOU TO
WRITE THIS. WELL, ONE OF MY FAVORITE
MEMORIES IS WAKING UP AT AROUND
11 O’CLOCK AT NIGHT. MY MOM FRANTICALLY MAKING THESE
FAMOUS EGG ROLLS FOR MY FATHER’S
POTLUCK DINNER, A HOLIDAY POTLUCK DINNER AND SHE’S SITTING THERE FRYING
ALL THESE EGG ROLLS AND I WANTED
TO EAT SOME, BUT IT WAS TOO LATE AT NIGHT AND
SHE WOULDN’T LET ME HAVE ANY. AND SO THAT IS ONE OF THE
REASONS I LOVE MAKING THESE EGG
ROLLS, EVERY HOLIDAY. OH MAN, I’M LOOKING AT THOSE
PHOTOS. THEY’RE MAKING ME
HUNGRY. SO, JOANNE, WHAT DO YOU GOT
PLANNED FOR US TODAY? I GOT, I
GOT, I GOTTA KNOW UH WELL, I, I’VE GOT THE FAMOUS AIR
GIRLS. THESE ARE THE AIR GIRLS THAT MY
MOM WOULD MAKE FOR EVERY
HOLIDAY, POTLUCK DINNER, EVERY CHRISTMAS, YOU KNOW, EVERY
THANKSGIVING. YOU KNOW, MY TEACHERS WOULD BE
ASKING, HEY, JOANNE, DOES YOUR MOM MAKE THOSE AIR
GIRLS AGAIN THIS YEAR? SHE WOULD ALWAYS BE GIVING MY
TEACHERS THESE EGG ROLLS. SO THAT’S WHAT
WE’RE MAKING. WE’RE ALSO GOING TO MAKE SOME
KIMCHI FRIED RICE, WHICH IS THE PERFECT
ACCOMPANIMENT IN MY OPINION TO
THESE EGG ROLLS. JOAN, FIRST OF ALL, FOR THE
RECORD, IT’S NEVER TOO LATE FOR
EGG ROLLS, BUT OBVIOUSLY YOU’VE GOT A LOT
OF VEGGIES IN THERE. SO HOW DO WE MAKE SURE THAT
THEY’RE COOKED PROPERLY? OK. SO WE DO HAVE A LOT OF VEGGIES
IN HERE AND THAT’S ONE OF THE WONDERFUL
THINGS ABOUT EATING A MORE PLANT BASED DIET IS BECAUSE NOW
YOU HAVE AN EXCUSE TO EAT THOSE VEGETABLES THAT WE
WERE TALKING ABOUT EARLIER, ESPECIALLY WITH THE NEW YEAR. WE HAVE SOME CELERY. WE ALSO
HAVE SOME RED ONION, WE HAVE
CARROTS, WE HAVE MUSHROOMS. WHAT WE’RE GONNA DO IS WE’RE
ACTUALLY GONNA GIVE THEM A ROUGH
CHOP AND ADD THEM TO OUR PAN RIGHT NOW
WITH A LITTLE BIT OF OIL. AND THE REASON I LIKE TO DO THAT
IS BECAUSE I WANT TO GIVE THEM A LITTLE BIT OF A COOK
BEFORE WE DEEP FRY THEM. WHEN WE WRAP THEM FOR OUR EGG
ROLLS, I’M JUST GONNA START BY
THROWING MY MUSHROOMS, MY ONIONS AND OF COURSE SOME
WONDERFUL GARLIC. AND AS YOU CAN SEE, IT’S ROUGH
CHOP. THERE’S NOTHING THAT NEEDS TO BE
REALLY CHOPPED QUITE YET. WHAT ARE SOME OF THE OTHER EGG
ROLL STUFFING IDEAS AS YOU WALK US THROUGH THE
VEGETABLES? WHAT ARE SOME OTHER IDEAS THAT
YOU COULD USE? YOU KNOW, I’VE KIND OF EXPERIMENTED WITH
SO MANY DIFFERENT THINGS NOW AND I LOVE TO PUT IN THINGS LIKE
LENTILS AND BEANS, WHICH I’M GONNA TELL YOU RIGHT
NOW. MY MOM GONNA BE LIKE, WHAT ARE
YOU TALKING ABOUT? JOY? YOU PUT BEANS, TWO EGG ROLLS. BUT I’M ALWAYS LOOKING FOR WAYS
OF ADDING LEAN PROTEIN TO SORT OF MY MAIN DISHES TO
MAKE THEM A LITTLE MORE FILLING AND SATISFYING. AND BEANS ARE FANTASTIC. LENTILS
ARE GREAT. ADD DIFFERENT KINDS
OF MUSHROOMS. YOU KNOW, YOUR IMAGINATION IS
REALLY THE LIMIT HERE. WHAT’S THE SECRET TO ACTUALLY
SEALING THE EGG ROLL UP? I MEAN, TO ME AS A NOVICE OR IN
OTHER WORDS, A HORRIBLE COOK. THAT’S WHAT MAKES ME THE MOST
NERVOUS ABOUT THIS. I DOUBT YOU’RE A HORRIBLE COOK.
BUT YOU KNOW THE SECRET HERE, A LOT
OF PEOPLE THINK THAT YOU NEED
EGG WASH, WHICH IS THE TRADITIONAL WAY OF
DOING THINGS. BUT ONE OF THE THINGS THAT MY
MOM HAS STARTED EXPERIMENTING
WITH BECAUSE HER DAUGHTER HAS GONE VEGAN IS USING
WATER IN PLACE OF THINGS LIKE
EGG WASH. AND WHEN SHE FIRST TRIED THIS,
SHE WAS LIKE, I DON’T THINK THIS
IS GONNA WORK JOANNE, BUT BELIEVE IT OR NOT, IT WORKED PERFECTLY AND YOU ARE
GONNA HAVE NO PROBLEM SEALING THESE EGG ROLLS WITH JUST A
LITTLE BIT OF WATER. AND JOANNE, WHAT ELSE DO YOU
HAVE IN STORE FOR US? SO, IN ADDITION TO SORT OF THESE
EGG ROLLS, LIKE I MENTIONED IN
THE BEGINNING, ONE OF MY FAVORITE THINGS TO EAT
IN ANY MEAL BASICALLY IS KIMCHI
FRIED RICE. I ADD KIMCHI TO JUST ABOUT
ANYTHING. WE’RE GONNA BE ADDING KIMCHI TO
THESE EGG ROLLS AS WELL. UM I’M JUST GONNA THROW SOME
POTATOES INTO OUR PAN HERE. GET
THOSE NICE AND HOT. SO WE’VE GOT HERE THIS BEAUTIFUL
KIMCHI WHICH YOU KNOW, IS A VERY ICONIC KOREAN
INGREDIENT. IT’S A FANTASTIC PREBIOTIC AS
WELL. SO GOOD FOR YOUR GUT HEALTH AND
ALL OF THOSE THINGS. BUT THE BEST THING ABOUT KIMCHI
IS THAT IT ADDS INTENSE, INTENSE FLAVOR TO ANYTHING
YOU’RE GONNA MAKE, WHETHER IT’S
YOUR FRIED RICE, WHETHER IT’S YOUR EGG ROLLS,
YOUR DUMPLINGS, YOUR STEW. AND SO WE’RE GONNA HAVE BOTH
KIMCHI IN OUR EGG ROLLS AS WELL
AS IN OUR FRIED RICE TODAY. SO JOANNE, I’M STARING OF COURSE AT THE EGG
ROLL RIGHT NOW AND THINKING ABOUT IF YOU MAKE A
BIG BATCH, CAN YOU REHEAT THESE AND IF YOU
DO THAT. THE MICROWAVE ALWAYS KIND OF
MAKES THEM SOGGY, RIGHT. WHAT’S THE BEST WAY TO TRY TO
REHEAT IF YOU WANT TO SORT OF
EXTEND THE EXPERIENCE? OH, PETER. SO YOU’VE HIT IT
RIGHT ON THE NAIL. SO THE THING THAT MY MOM ALWAYS
GETS REALLY FRUSTRATED WITH, NO, NO, THESE EGG ROLLS ARE SOGGY THE
BEST WAY TO ENSURE THAT YOU
DON’T HAVE THAT SOGGY SITUATION IF YOU
DO WANNA REHEAT THEM BECAUSE
LET’S, LET’S BE CLEAR HERE. THERE ARE VERY FEW TIMES WE’RE
GOING TO HAVE LEFTOVERS BECAUSE
THEY’RE SO GOOD. BUT IN CASE YOU MAKE LIKE 1000 OF THEM, UH, AND YOU DO HAVE SOME
LEFTOVERS, THE BEST WAY TO DO IT IS TO RE
FRY THEM IN YOUR DEEP FRYER. NOW, IF YOU DON’T WANT TO FRY
THEM, LET’S SAY WE’RE KIND OF
AN, AN AIR FRYER FAMILY. YOU CAN CERTAINLY STICK IT IN
YOUR AIR FRYER. GIVE IT A LITTLE SPRAY OF THAT
OIL, STICK IT IN YOUR AIR FRYER OR
STICK IT IN YOUR CONVECTION
OVEN. BUT IN MY OPINION, THE BEST WAY TO HAVE THAT REAL
CRUNCHY CRISPINESS IS TO STICK
IT IN YOUR DEEP FRYER. RIGHT BEFORE SERVING JOANNE, YOU’VE MADE US ALL VERY
HUNGRY THIS MORNING. IF YOU COULD JUST PACKAGE THAT
ALL UP, HAVE IT COURIERED HERE, WE’LL SEND YOU THE ADDRESS. IT IS SO YOU WILL TAKE 10. IT IS SO GOOD
TO BE WITH YOU. AND FOR THESE RECIPES, HEAD TO
TODAY.COM/FOOD AND BE SURE TO FOLLOW JOANNE ON
SOCIAL MEDIA AT THE KOREAN VEGAN AND PICK UP A COPY OF HER
COOKBOOK OUT. NOW, YOU WON’T BE
ALONE. 4 MILLION FOLLOWERS ARE ALREADY
DOING JUST THAT RIGHT IN. THE WEATHER IS GOING TO BE GOOD
IN YOUR NECK OF THE WOODS THIS
WEEKEND. GO AHEAD AND CHECK THAT PICNIC
LUNCH ON YOUR SUMMER BUCKET
LIST. WE HAVE JUST THE GUY TO HELP
FILL YOUR PICNIC BASKET. MATT IS THE EXECUTIVE CHEF AND OWNER
OF PIG BEACH IN BROOKLYN AND SOON ALSO TO BE IN LONG
ISLAND CITY AND PALM BEACH,
FLORIDA THIS FALL. CONGRATULATION VERY MUCH. WE GOT A LOT OF EXCITING
THINGS IN THE WORKS. WE’RE SUPER EXCITED TO BE BACK
HERE THOUGH. I SEE YOU WHEN YOU’RE LOOKING FIT.
THANK YOU. WE’RE WORKING ON ALL THOSE GOOD
HEALTH THINGS, YOU KNOW, BUT
TRYING TO GET THEIR, WE GOT SOME BEACH SNACKS AND LUNCHES TODAY. WHAT SHOULD WE DO? YOU SAY? A CRUNCHY CHICKEN
WRAP? I’M FAN OF CHICKEN SALAD. I LOVE CHICKEN SALAD AND I KNOW
IT’S GONNA BE CONTENTIOUS, BUT
LIKE, I ALSO LOVE GRAPES IN MY
CHICKEN. SOME PEOPLE LIKE IT. IF YOU DON’T, DON’T PUT THEM IN,
IT’S TOTALLY OK. UM, BUT I ALSO LOVE MAKING IT WITH
ROTISSERIE CHICKEN BECAUSE IT’S
LIKE ALREADY DONE. IT’S ALREADY COOKED. WHO DOESN’T
LOVE ROTISSERIE CHICKEN? IT’S
INEXPENSIVE. IT’S EVERYWHERE. SO ALL WE’RE GONNA DO, WE’RE
GONNA REALLY QUICKLY, JUST TAKE SOME ROTISSERIE
CHICKEN, BREAK IT DOWN INTO THE
BREAST, THE LEGS, THE THIGHS AND WE’RE JUST GONNA
CHOP UP. THE MEAT DOES NOT HAVE TO BE
ANYTHING SORT OF FANCY. JUST CHOP IT UP INTO LITTLE
CHUNKS OR PIECES JUST LIKE THAT. AND THEN FOR THE LEGS AND THIGHS
JUST SHRED THE MEAT. REALLY, REALLY SIMPLE, REALLY,
REALLY EASY. OK. SAVE THE BONES BECAUSE IF YOU
WANT TO MAKE SOUP LATER WITH IT,
YOU CAN PUT SOME WATER CARROTS ON. YOU MAKE A REALLY QUICK CHICKEN STOCK
HERE, CHICKEN BROTH. AND THEN WHAT WE HAVE HERE IS
ALL OF OUR CHICKEN. YEAH, SUPER EASY. NEXT TO CUT OUR GRAPES, WE’RE
GONNA GIVE THIS LITTLE TRICK
THAT EVERYONE LOVES. THIS IS A GREAT HACK. YOU CAN
USE IT FOR CHERRY TOMATOES. YOU
CAN USE IT WITH GRAPES FOR ME. I’M NOT SCARED IF YOU CAN DO IT. SO YOU PUT, YOU PUT THE GRAPES BETWEEN 22 DE
CONTAINERS THAT HOLD THEM IN PLACE AND THEN YOU CAN
JUST SERRATE SLICE. LOOK AT YOU, GIRL, LOOK AT THAT.
NOW, I AM SO IMPRESSED AND CUT
IN HALF. WELL, THAT’S DONE. CUT, WELL DONE. THAT’S SO COOL. THAT’S A HIGH FIBER. THAT’S GREAT. YOU’RE SOUS CHEF, YOU’RE
HIRED. ALL RIGHT. SO NOW IN OUR MIXING BOWL, WE’RE
GONNA TAKE THAT ROTISSERIE
CHICKEN MEAT, THE WHOLE CHICKEN, EVERYTHING WE
HAVE. WE’RE GONNA PUT IT IN OUR BOWL
WITH SOME PLAIN OLD MAYONNAISE,
OF COURSE. AND THEN TO THAT WE’RE GONNA ADD
JUST, YOU KNOW, A HANDFUL OF
GRAPES OR SO, WHATEVER WE WANT IN THERE. I GOT A LITTLE HOT SAUCE.
WHATEVER YOUR FAVORITE ONE IS SOME DIJON MUSTARD. IF YOU DON’T LIKE DIJON, IF IT’S
TOO SPICY FOR YOU, YOU CAN LEAVE
IT OUT. YOU CAN PUT A LITTLE YELLOW
MUSTARD IN THERE IF THAT’S WHAT
YOU WANT. SOME FRESHLY CHOPPED PARSLEY, FRESH LEMON JUICE. I LOVE BRIGHT
CITRUS TO THE CHICKEN SALAD BECAUSE IT KIND OF JUST
WAKES IT UP. BRINGS ALL THOSE
FLAVORS NICELY TOGETHER. SOME CHOPPED SHALLOTS. THIS CAN
BE SLICED SCALLIONS IF YOU DON’T
HAVE SHALLOTS AND AGAIN, SOME CRUNCH CHICKEN
SALAD, CRUNCH WRAPS. WE GOT SOME SMOKED PECANS THAT
CRUNCH THOSE GRAPES. I THOUGHT YOU WERE GONNA PUT
SOME CHIPS UP IN THERE. WELL, WE’RE WAIT, WE’RE GETTING
THERE AT LEAST SOME CHOPPED CELERY. SO IT’S PRETTY MUCH THE STANDARD
CHICKEN SALAD THAT WE LOVE. GET A LITTLE BIT OF SALT AND
PEPPER, MIX IT ALL TOGETHER AND THEN
WE’RE GONNA SLIDE DOWN OVER HERE AND WE’RE GONNA PUT IT INTO OUR
WRAPS. NOW, THESE ARE GREAT. ANY SORT OF WRAP IS A GREAT
THING TO BRING TO THE BEACH JUST BECAUSE IT’S SELF
CONTAINED. THEY’RE EASY TO EAT. AND ONCE ALL OF OUR MEAT GETS
ALL MIXED TOGETHER, WE’RE JUST GONNA TAKE A GOOD
SPOONFUL OF IT. WE’RE GONNA PUT IT RIGHT IN THE
CENTER OF OUR WRAP. I HAVE A SPINACH WRAP
HERE. BUT IF YOU GUYS WANT TOMATO
WRAPS OR WHOLE WHEAT WRAPS,
WHATEVER YOU CAN FIND. BUT THIS IS THE, THIS IS THE,
THIS IS THE KICKER GUYS. WE’RE GONNA TAKE SOME KETTLE
POTATO CHIPS. WE’RE GONNA CRUNCH THEM UP, PUT
THEM RIGHT ON TOP AND WE’RE JUST GONNA WRAP THEM
UP TO GIVE THAT EXTRA CRUNCHY
EFFECT TO THE WRAP AND CHICKEN SALAD CON WRAPS.
BRING IT TO THE BEACH AND YOU’RE
GOOD. YOU’RE GOOD TO GO. OK? YOU PAIR THIS WITH YOUR
GRANDMOTHER’S. THIS IS GRANDMA ROU SMOKY EGGPLANT PUREE. IT’S
BASICALLY BABA GANOUSH. IT’S ONE OF THE THINGS THAT I
GREW UP EATING. I ABSOLUTELY
LOVE IT. YOU CAN MAKE IT, PUT IT IN A
LITTLE DELI CONTAINER, PUT IT IN
THE COOLER, BRING IT TO THE BEACH PITA CHIPS OR POTATO CHIPS OR
VEGGIES, DIP IT IN AND GO NUTS AND ANY GOOD BEACH PLANT HAS TO
HAVE A SWEET AND WHAT’S BETTER, WHAT’S BETTER
THAN A BLONDIE BAR. BUT THESE
ARE BEACH BLONDIE BARS. PIG BEACH BLONDIE BARS. LET’S DO
ONE OF THOSE. YOU CAN, THEY’RE ON THE SWEETS
MENU AT PIG BEEF RIGHT NOW. THEY’RE JUST BASICALLY A WHITE
BROWNIE GUYS. BUT IN THE MIDDLE OF IT WE HAVE
SOME BUTTERSCOTCH CHIPS AND WHITE CHOCOLATE CHIPS IN THERE
TO REALLY BRING IT ALL TOGETHER. THEY’RE SO IN THE CONTAINED EASY. NO MESS. BY THE
WAY, HOW DO YOU STORE THESE
SANDWICHES? SO WE DON’T RUIN IT. SO THE BEST WAY TO DO IT GUYS, IF YOU’RE GONNA MAKE THESE
SANDWICHES BEFORE YOU GO TO THE
BEACH PRE MAKE THEM WITHOUT THE CHIPS
AND THEN WHEN YOU’RE READY, OPEN THEM BACK UP, PUT THE CHIPS
IN SO THE CHIPS DON’T GET SOGGY
OR SCAM THEM IN THAT WAY THEY STAY NICE AND CRUNCHY. EVERY BITE IS GREAT. THIS FOR LUNCH. YOU GET THESE RECIPES. YOU CAN
HEAD TO TODAY.COM/FOOD. SO GREAT TO BE BACK ON THE, EVERYBODY. LOVE IT. OH, THIS IS SO GREAT. AND WE ARE GOING ON A PICNIC AND
I’M BRINGING A WHOLE LOT OF
DELICIOUS STUFF. SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
AND MORE FROM OUR SPONSOR WALMART SCAN THE QR CODE
OR YOU CAN DO THE OLD FASHIONED
WAY TODAY.COM/DATE TABLE. JUST SO, YOU KNOW, TODAY EARNS A
COMMISSION FROM OUR PURCHASES
THROUGH OUR LINKS. PERSKI, ONE OF THE STARS OF THE
EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. WHEN IT’S AS HOT AS IT’S BEEN
THIS SUMMER. THE LAST THING YOU WANT TO DO IS
TURN ON AN OVEN. OK. HERE’S THE
QUESTION. WHEN WAS THE LAST TIME YOU
TURNED ON YOUR OVEN? IT’S BEEN A WHILE. OK. THAT’S
WHAT I THOUGHT. SO. WE’VE GOT
YOU A COOL SUMMER TREAT. THANKS TO ONE OF OUR FAVORITES.
CHEF CHEF ALEX GUAN TOELLE. SHE’S THE HOST OF FOOD
NETWORK’S ALEX VERSUS AMERICA. THIS WOMAN
CAN TAKE ON THE ENTIRE COUNTRY. OK? AND BY THE WAY, THIS MONTH, SHE’LL BE FEEDING HUNGRY TO THIS
BAND TO THE US OPEN AND HER
RESTAURANT THERE. I’M GONNA COME. YEAH, IT’S THE
PERFECT RESTAURANT. IT’S OPEN FOR 12 DAYS AND THEN
IT CLOSES. IT’S IDEAL AND IT’S
SUPER FUN. THE US OPEN JUST THE PLACE TO BE. I’M GOING WITH YOU. OH, I’M SORRY, I’M JUST KIDDING WITH ME. OK, TELL US ABOUT THIS. NO, BAK
PIE. WE LOVE IT. YOU DON’T HAVE
TO PUT IT IN THE OVEN. NO, YOU LITERALLY JUST LAYER
STUFF THAT’S DELICIOUS. NOW, WE’VE GOT A HOMEMADE UH
WE’VE GOT A STORE, BOUGHT A
GRAHAM CRACKER CRUST. YOU COULD USE, YOU COULD MAKE IT
HOMEMADE BUTTER. GRAHAM
CRACKERS. OK. GOOD TALK. YOU’RE GONNA PUT A LITTLE BIT OF
GROUND CINNAMON AND SALT ON THE
CRUST ITSELF ON THE, GIVE IT A LITTLE EXTRA FLAVOR. RIGHT. RIGHT. WE’RE LAYERING THE
FLAVORS IN THERE AND THEN I HAVE
SOME PEANUT BUTTER HERE AND I USED CRUNCHY, LIKE CRUNCHY TEXTURE. RIGHT. I LIKE A, ARE YOU A SMOOTH, YOU KNOW WHAT A CRUNCH IN HERE?
YOU KNOW, I LIKE A CRUNCHY ICE
CREAM. A CRUNCHY PEANUT BUTTER ON
VANILLA ICE CREAM, WHICH IS WHAT
YOU’RE GIVING US. YES. SO CRUNCHY PEANUT BUTTER. I ADD
A LITTLE WATER JUST TO, JUST TO LOOSEN THE
TEXTURE A LITTLE BIT BECAUSE THAT’S WHAT WE, THAT’S WHAT WE
LIKE TO DO. WE NEED TO SMOOTH IT. YEAH, WE’RE SMOOTHING. DO YOU
WANT? I LOVE IT. HOW YOU LIKE PLEASE. WE’RE A GOOD TEAM. NOW WHEN LOOK AT THAT, LOOK AT
THIS. YOU HAVE A CINNAMON. OH BOY. OK. YEAH. UM YEAH, WE TALK. ALL RIGHT. SO YOU LOOK GOOD. SO YOU PUT THE LAYER OF PEANUT
BUTTER IN THE FREEZER, RIGHT? TO GET IT A LITTLE FIRMED
UP. AND THEN WE PUT SOFTENED VANILLA
ICE CREAM IN A TOP. HOW SOFT DOES THIS NEED TO BE? OH YOU SEE HOW IT’S SO YOU CAN LEAVE IT OUT WHILE
YOU’RE DOING THE OTHER LAYERS. AND THIS IS, THIS IS A PEANUT BUTTER SMORE
VIBE THAT WE’RE GOING FOR AND THEN WE SPRINKLE
MARSHMALLOWS ON TOP. HOW FUN IS THIS? THIS IS THIS WITH THE KIDS A LITTLE
BROWN SUGAR, BY THE WAY, BROWN
SUGAR ONE EVEN KNOW THE MARSHMALLOWS WOULD MAKE IT
THERE BECAUSE I WOULD EAT ALL OF
THEM. I KNOW YOU ARE ACTUALLY, YOU’RE
TALKING WITH A MARSHMALLOW IN
THE MOST BRILLIANT WAY. OK. WE FREEZE THAT FOR A WHILE.
WE LET THAT FIRM UP. AND THEN WHAT? YEAH. YEAH, WE’RE ADDING
CHOCOLATE ON TOP OF THIS AND
THEN YOU DO THAT. NOW WE ADD CHOCOLATE ICE CREAM
ON TOP THERE. AND AGAIN, IT’S
SMOOTH AND BY THE WAY, YOU COULD DO
JUST VANILLA OR JUST CHOCOLATE, YOU CAN KIND OF SORT OF CHOOSE
ONE. YOU CAN MAKE THIS EASY, HARD, ANY TYPE OF ICE CREAM
FRANKLY. YEAH. AND THEN WE, WE
DO A LITTLE MORE. WE DO SOME CHOCOLATE. AGAIN. YOU NOTICE WE’RE ALWAYS ADDING A
LITTLE CRUNCH A LITTLE TEXTURE. WE DIDN’T TURN ON OUR OVEN, BUT
WE’RE TURNING ON THE CHARM HERE. SURE ARE JUST BY BEING YOU ALICE
AND THEN SOME MARSHMALLOWS WHO COOKS WITHOUT A MEASURING
CUP. THAT’S WHAT I LOVE ABOUT
YOU. THERE’S NO MEASURING, I LOVE IT. DO YOU EVER USE A MEASURING CUP? I REALLY ACTUALLY DO. BUT IN A CASE LIKE THIS, IT’S
LIKE, OH, THERE WAS TOO MUCH
CHOCOLATE. THERE WAS TOO MUCH WHIPPED
CREAM. I HATED IT. THAT’S NOT GONNA HAPPEN. AND THEN WE LAYER THAT, THAT WHIPPED CREAM ON TOP AND
YOU CAN PUT THIS RIGHT BACK IN
THE F AND I, AND I WONDER IF YOU
AGREE. I THINK IT’S WORTH
WHIPPING CREAM. YOU KNOW WHAT I DO AND I LIKE TO
USE UNSWEETENED SO THAT IT KIND OF COUNTERS ALL
THE SWEETNESS. I SEE WHAT YOU WANNA PUT ON TOP,
WHICH IS SOME SEA SALT. AND THEN I LIKE TO WHIP MY OWN CREAM. YEAH. AND YOU KNOW WHAT YOU DID? YOU DID, YOU DIDN’T TURN ON THE OVEN, YOU CAN WHIP YOUR OWN CREAM AND
THEN YOU HAVE THIS ALL ON TOP AND YOU POP IT IN THE
FREEZER AND THEN, OH MY GOD, LOOK, IT’S MAGICALLY
TOO. I GOT THIS FOR YOU FOR YOUR BIRTHDAY. YOU BETTER GIVE ME MORE THAN A
PIE. WELL, DON’T WORRY, THIS IS
AMAZING. THE PEANUT BUTTER IS DELICIOUS.
I LOVE IT. ALEX. WE LOVE YOU. AND YOU CAN GET THESE RECIPES AT
TODAY.COM/FOOD. OK? IF YOU THROW IN THE BACKYARD
BARBECUE THIS WEEKEND, WE’VE GOT
A DESSERT. YOU’VE GOT TO TRY. IT IS AN ICE
COLD. NO BAKE BERRY CREAM. OH MY
GOSH. YOU HAD US AT NO BAKE AND YOU
KNOW GOOD BECAUSE PADMA LAKSHMI
IS HERE. SHE’S MAKING IT. SHE’S THE HOST AND EXECUTIVE
PRODUCER OF BRAVO’S HIT COOKING
COMPETITION SERIES, TOP CHEF WHICH HAS BEEN
NOMINATED IN FIVE AWARDS. AND YES, AND THE FINALE IS
TONIGHT. SO PLEASE WATCH. CONGRATULATIONS. THEY MUST FEEL SO GOOD AFTER
THIS MANY SEASONS TO STILL HAVE
THAT RUN. IT DOES, IT FEELS GOOD AND ALSO
TASTE THE NATION. MY OTHER SHOW GOT NOMINATED FOR
A COUPLE OF CRITICS CHOICE
AWARDS. SO WE GOT YOU SOME CHAMPAGNE TO
CELEBRATE THE QUEEN. YAY. OK. SO TALK TO US. SO TODAY I’M GONNA TEACH YOU HOW
TO MAKE A REALLY, REALLY EASY
CHEERS. CHEERS UM RECIPE FOR BERRY PIE, JENNA. I WANT YOU TO JUST CRUSH
THESE CUPS. ALL YOU DO IS YOU TAKE ABOUT A
CUP AND A HALF, WHICH IS USUALLY ONE OF THOSE
PACKETS OF GRAHAM CRACKER AND
YOU MAKE, SHE’S DOING ADD SOME CUBED BUTTER ABOUT SIX
TABLESPOONS. HOW MELTY SHOULD
THAT BE? IT SHOULDN’T BE THAT MELTY. IT’S
JUST BEEN SITTING OUT BECAUSE YOU GUYS WERE JOKING
WITH MICHELLE WHO I LOVE. THAT’S HILARIOUS. YOU WANNA MIX THIS, THE EASIEST WAY
IS WITH YOUR FINGERS. TO BE
HONEST, YOU WANT TO GET IT TO LOOK LIKE
THAT. THEN YOU JUST DUMP IT ALL IN.
YOU DON’T HAVE TO BE SO
PRECIOUS. AND HERE TOO YOU’RE GONNA PACK.
NOBODY’S EVER CALLED HER THAT
BEFORE IN THAT DRESS. YOU LOOK VERY
PRECIOUS AND THEN YOU JUST WANNA THIS DOWN TO MAKE IT AS FLAT AS POSSIBLE. AND THAT’S YOUR GRAHAM CRACKER
CRUST. YOU CAN BUY THIS TOO. BUT YES,
BUT DO YOU, I DO. SOMETIMES I DO WHEN I’M ON LIKE THE
SUMMER, LIKE SUMMER YOU DON’T
WANNA COOK. I’M NOT A BIG BAKER. SO THAT’S
WHY I LOVE THIS DESSERT. THIS IS
UH VANILLA. I ASSUME THAT YOU’RE JUST
LEAVING OUT AND ALL YOU’RE GONNA DO. I MEAN
WE CAN DO THIS, DON’T YOU WANT IT? YES, I DO. AND THEN ALL YOU DO HERE IS JUST
SMOOTH THIS OUT. YOU CAN USE AN
OFFSET SPASH. DID YOU LEAVE THAT OUT FOR
PROBABLY 20 MINUTES? NOT EVEN 30 BECAUSE YOU DON’T
WANT IT TO BE TOO. SO THAT GOES ON THERE AND THEN YOU PUT THE BUT COME HERE, LET’S GO OVER
HERE. WE’RE MAKING MINIS. YEAH, WE’RE MAKING MINIS. THESE ARE CUTE FOR KIDS. I THINK
WE CAN DO. NOW THE ONE TIP I WANNA TELL
YOU, I KNOW THAT IN YOU KNOW,
JUNE IS EATING HEALTHY MONTH. SO THIS IS DONE WITH ICE
CREAM. BUT WHEN I DO IT AT HOME, I DO
IT WITH VANILLA YOGURT OR BETTER
YET. I DO IT WITH LESSIE WHICH IS
INDIAN DRINKABLE YOGURT. AND I WANNA TALK ABOUT THIS
BECAUSE IT IS HEALTHY. UH INDIAN YOGURT IS CALLED A DIFFERENT WAY. A BILLION AND
41.4 BILLION PEOPLE CAN’T BE
WRONG. LIKE IT’S AN ANCIENT, ANCIENT
PRACTICE. YOU FREEZE IT TOO. CAN
YOU CAN FREEZE IT AND I USE IT IN THIS BERRY
PIE. IT HAS 15 THE BRAND THAT I
LIKE IS THE DELICIOUS. I LIKED IT SO MUCH. I BECAME AN
INVESTOR IN THIS COMPANY. IT HAS 15 BILLION PROBIOTICS. IT, IT HAS THE LOWEST SUGAR OF
ANY DRINKABLE YOGURT AND IT’S DELICIOUS. THE REASON AND I BECAME INVOLVED
IN IT IS BECAUSE THEY SENT ME
SOME STUFF. AND AS YOU CAN IMAGINE, I GET SO
MUCH STUFF SENT TO ME, I JUST PUT IT IN THE FRIDGE. MY
DAUGHTER AND MY NEPHEWS KEPT
REACHING FOR IT. IT WAS GONE BEFORE I COULD TRY
IT THE FIRST ROUND. AND I WAS LIKE, WHY IS THIS SO GOOD?
IT TASTES SO DECADENT. IT’S JUST SO IT DOES. I DARE YOU TO, I WOULD LOVE TO DO THIS WHILE WE’RE HERE. CAN WE PLEASE? AND I FEEL LIKE YOU CAN USE ANY
TYPE OF ICE CREAM FOR THIS TIME.
RIGHT? AND THE ONE THING I WANNA TELL,
YEAH, YOU CAN. THE ONE THING I WANNA TELL YOU
IF YOU’RE SERVING THIS, YOU JUST NEED TO FREEZE IT FOR
EIGHT HOURS AND THEN SLICE IT AND THEN ANY
PIE YOU HAVE LEFT OVER, PUT IT BACK IN THE FREEZER RIGHT
AWAY BECAUSE IT WILL MELT. BUT THIS FEELS LIKE AN ELEGANT
DESSERT. BUT IT’S REALLY JUST, IT’S EASY AND FRANKLY, YOU COULD
JUST BUY THE CRUST AND IT WILL
TAKE ONE SECOND. EXACTLY. OK. YOU’VE JUST, YOU’VE
JUST GIVEN US OUR IDEA FOR THIS TO BE GOOD TODAY.COM/ IT’S YOUR BIRTHDAY. WE’RE MAKING DESSERT USING
INGREDIENTS THAT YOU PROBABLY
ALREADY HAVE AT HOME. AND HERE TO SHOW US THE SELF
PROCLAIMED QUEEN OF EASY PEASY.
JESSE SHEEHAN’S HERE. SHE’S RACKED UP QUITE THE
FOLLOWING ON TIKTOK CREATING
DELECTABLE DESSERTS IN NO TIME. AND NOW SHE’S OUT
WITH HER NEW BOOK. IT’S CALLED SACKABLE BAKES,
JESSE GOOD MORNING, TIK TOK LEGEND. THESE ARE BAKING THIS PIE HAS NO BAKE AND I’M
GONNA GET STARTED RIGHT AWAY. THIS IS AN ORANGE CREAM PIE.
IT’S A NO BAKED CREAM PIE WITH A
PRETZEL CRUST. THE FIRST THING WE’RE GONNA DO IS
MAKE A PRETZEL CRUST. WE’VE GOT
OUR BROWN SUGAR. WE HAVE SOME FINELY GROUND
PRETZELS. WE HAVE A LITTLE BIT
OF SALT. I AM A SALTA. I’M JUST GONNA, SO I DO ADD SALT TO PRETZELS, WHICH IS A
LITTLE CRAZY AND I’M GONNA ADD
SOME MELTED BUTTER AND THEN I AM JUST GOING, I’M GOING TO POST THIS TOGETHER
BRIEFLY IF I CAN GET THE TOP ON AND YOU CAN YAY. NOW I WANNA SHOW YOU THIS. THIS
IS A VERY TECHNICAL TOOL. PEEPS. THIS IS THE BOTTOM OF A
MEASURING CUP. I AM USING THIS TO PRESS IN THE
CRUST, WHICH IS SUPER, SUPER COOL AND I KNEW THAT CRUST
WAS DONE JUST SO YOU GUYS KNOW WHEN I COULD
SQUEEZE IT IN MY HAND. AND NOW ONCE THIS IS DONE, I’M
PUTTING THIS INTO THE FREEZER WHILE I MAKE THE FILLING FILLING. THE FILLING IS, IS THIS ORANGE
CREAM FILLING? THANK YOU. THAT’S GOOD. RIGHT. THE SALTY. I’M GONNA KEEP GOING. BUT IN HERE I HAVE MY CREAM
CHEESE. THAT’S WHAT’S GONNA SET
MY FILLING. I’M GONNA ADD SOME SUGAR. I’M
GONNA ADD. THIS IS A CRAZY. WHAT
IS THAT PETE’S? THIS IS DEFROSTED. ORANGE JUICE.
CONCENTRATE. LISTEN TO THIS CRAZINESS AND
THIS IS A LITTLE LEMON JUICE
GONNA POP THAT ORANGE. I TRIED TO MAKE THIS PIE WITH
JUST ORANGE JUICE BECAUSE I
THOUGHT THAT WOULD BE LIKE, OH NATURAL. THAT DID NOT WORK. NOT HAPPENING. SO,
BUT IF YOU ADD THE CONCENTRATE.
YES. YES. YES. NOW I WOULD PUT THIS TOP ON
RIGHT NOW, BUT I’M NOT GONNA DO
IT. SO I’M GONNA KEEP GOING HERE. WE HAVE SOME WHIPPED
CREAM, BELIEVE IT OR NOT. PEEPS.
I WHIPPED THE CREAM IN THE FOOD PROCESSOR, THIS
ENTIRE RECIPE IN THE FOOD
PROCESS, RIGHT? I KNOW THAT’S WEIRD. RIGHT. BUT
YOU CAN DO IT AND I’M GONNA ADD THAT FILLING
TO MY WHIPPED CREAM. SO GORGEOUS. YOU CAN SEE THE
ORANGE EXTRACT IN THERE. IT GIVES IT THESE BEAUTIFUL
LITTLE FLAKES OF ORANGE OR SHOULD I SAY FLECKS MAYBE I
MEAN FLECK AS OPPOSED TO FLAKES. I’M GONNA PUT IT RIGHT INTO MY
CRUST. THIS IS SO COOL. OH MY GOD, I LOVE YOU GUYS SO MUCH. I AM. I OK. LET’S GO. THIS IS GOING INTO
THE FREEZER. PERFECT. HERE WE
GO. ALSO JUST HAVE TO SAY THIS IS
SPECIAL WHIPPED CREAM WITH MELTED MARSHMALLOWS OR FLUFF IN
IT BECAUSE IT STABILIZES THE
CREAM AND IT GIVES A GREAT FLAVOR.
WE’RE MAKING DYLAN’S BIRTHDAY
CAKE IN HERE. WE HAVE FLOUR SUGAR. WE HAVE LE
AND WE HAVE SALT. WE ARE ADDING
SOME SPRINKLES NEXT. OH AND THIS CAKE IS VEGAN. BY
THE WAY, THIS IS A RAINBOW SPRINKLE
BIRTHDAY. THE DRESSING AS WELL DRESSING, THE FROSTING IS NOT VEGAN, BUT I HAVE A CHOCOLATE VEGAN
GLAZE IN MY BOOK THAT YOU COULD
USE. NOW I’M ADDING THE WET
INGREDIENTS. YOU’RE SEEING HOW
FAST THIS IS COMING TOGETHER. IT’S CRAZY. THIS HAS A LITTLE
BIT OF VINEGAR. IT HAS WATER, IT HAS OIL, THE VINEGAR AND THE SODA PLAY
TOGETHER TO GET THE RICE AND TO GET THE TEXTURE WITHOUT ANY
EGGS OR ANYTHING LIKE THAT. THIS IS OUR CAKE BATTER. THIS ONE WE’RE GONNA BAKE. THIS
ONE IS GONNA GO RIGHT IN HERE
AND THANK GOD FOR AL. LOOK AT HIM HELPING ME A LOT. YOU DO. I KNOW. RIGHT. I WOULD. THIS IS GONNA GO INTO A OVEN FOR
45 MINUTES AND PEAS. SO THANK YOU GUYS. IT IS YOUR FIRST TIME ON THE SHOW. YOU. YES. THANK YOU. HER NEW BOOK. IT’S CALLED
SACKABLE BIGS. IT’S OUT NOW AND CHECK OUT JESSIE’S RECIPES. IT’S
TODAY.COM/FOOD. OF COURSE, YOU KNOW, IT’S
SUPERFOOD FRIDAY. SO WE’RE GOING TO TACKLE THOSE
AFTERNOON CRAVINGS TODAY. NUTRITIONIST JOY BAUER IS HERE
SHOWING US HOW NOT HOW TO MAKE, NOT ONE BUT TWO TASTY SNACKS TO
CURB AFTER SCHOOL OR AFTER WORK. HUNGER OR ANY TIME RIGHT NOW RIGHT NOW. SO, JOY. YOU’RE STARTING
WITH NO BAKED BUTTER GRANOLA BARS. WHAT GOES
IN? OH MY GOSH, GUYS, I AM TOTALLY
OBSESSED WITH THESE BARS. I CAN’T KEEP MY HANDS OUT OF
THEM. THEY’RE SWEET. THEY’RE SALTY, THEY’RE CHEWY AND
I’M JUST SAYING THEY’RE GOOD FOR
KIDS. 1 TO 100. TH THIS IS TWO CUPS OF WHOLE
GRAIN OATS. SO WE KNOW ONCE THERE’S OATS IN
THERE, THE ONE THING I LOVE ABOUT THESE
GRANOLA BARS YOU HAVE CONTROL
OVER WHAT GOES IN AND WHAT STAYS OUT. SO THESE ARE
GOOD FOR LOWERING CHOLESTEROL. UM THEY’RE GOOD FOR EVENING OUT
BLOOD SUGARS. I’M ADDING IN JUST A TEASPOON OF
GROUND CINNAMON AND HALF A
TEASPOON OF SALT. THAT’S IT. SO THIS IS GONNA BE
OUR DRY INGREDIENTS PASSING THIS
DOWN TO IAN BAUER AND IT’S ALL ABOUT THE WET
INGREDIENTS NOW. SO HERE THE
STAR OUR CREAMY PEANUT BUTTER. SO WE KNOW WE HAVE HEART HEALTHY
FAT. WE’VE GOT SOME PROTEIN,
SOME FIBER INSTEAD OF OIL OR BUTTER. I’M
ADDING IN HERE JUST A THIRD CUP
OF NATURAL SWEETENED APPLE SAUCE. OUR SWEETENER WILL BE A LITTLE
BIT OF HONEY. HONEY IS GOING TO
GIVE IT STICKING POWER. IT ALMOST ACTS AS A GLUE TOGETHER WITH THE PEANUT BUTTER AND VANILLA EXTRACT. SO THAT’S OUR WET INGREDIENTS. I
MIX THIS TOGETHER AND THEN I’M GOING TO ADD IT IN
WITH OUR DRY INGREDIENTS. I’M GOING TO SAVE SOME TIME. I
WOULD KEEP MIXING. UM YOU GET A BIT OF MICHELLE
OBAMA ORS HERE, BUT IT’S GOING
TO BE NICE AND SMOOTH AND I ADD IN. NO, I’M I’M JUST ACTUALLY SAYING
THAT I’M TRYING TO GET MICHEL, GIVE IT TO YOU IF YOU MAKE THESE
EVERY DAY, RIGHT? AND SO AFTER YOU MIX IN YOUR OAT
COMBINATION, I THEN JUST PUT IN SOME CHOPPED
PEANUTS BECAUSE I WANT A LITTLE
BIT OF TEXTURE. AND ALSO I WANT THE GOOD FROM THE PEANUTS. AND OF COURSE,
YOU CAN SWAP IN ALMOND BUTTER
AND ALMONDS AS WELL. AND SOMETIMES I’M JUST SAYING,
I’M KNOWN TO PUT IN SOME
CHOCOLATE CHIPS. SO THIS GETS ALL MIXED UP AND
I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE. NOW I HAVE MICHELLE OBAMA ARMS. I PUT IT INTO A SQUARE BAKING
PAN JUST LIKE THIS. AND I HAVE PARCHMENT PAPER
UNDERNEATH BECAUSE YOU WANT TO BE ABLE TO EASILY
LIFT IT OUT AND THEN YOU SLICE RIGHT DOWN THE MIDDLE AND THEN
ACROSS SEVEN TIMES, I SHOULD SAY I STASHED THIS
FIRST IN THE FREEZER TO FIRM AND THEN HERE ARE THE BARS. THEY ARE SO UNBELIEVABLE AND YOU
KEEP THEM IN THE FREEZER, THEY
DON’T FREEZE, THEY JUST FIRM UP AND THEY STAY
CHEWY. I HAVE A GREAT BIG BATCH THAT I
SENT TO MY YOUNGEST DAUGHTER IN COLLEGE
AND SHE’S ALREADY REQUESTING
MORE CHOCOLATE CHIP MUFFINS. OF COURSE, WE DO. SO. SO NOW WE’RE DOING UM CHOCOLATE
BANANA MUFFINS. SO FOR THE DRY INGREDIENTS HERE, I HAVE WHOLE WHEAT FLOUR AND I’M
MIXING IN PLAIN UNSWEETENED
COCOA POWDER. COCOA POWDER IS SO GREAT FOR
HEART AND BRAIN HEALTH. LITTLE BIT OF SALT AND A LITTLE
BIT OF BAKING SODA. SO THAT’S IT. SO THESE ARE OUR
DRY INGREDIENTS RIGHT HERE. I’M MAKING A LITTLE BIT OF A
MESS AND NOW FOR THE WET
INGREDIENTS AND THIS IS WHERE THINGS GET INTERESTING DO YOU HAVE THE? OH, DYLAN? I HAVE A LOT. I HAVE
AN ENTIRE BIG DRAWER FILLED WITH
CUTTING BOARDS. I LOVE MY CUTTING BOARD. SOME
LADIES LIKE JEWELRY. I LIKE
CUTTING BOARDS. GEORGIA. OK. SO NOW I HAVE MASHED BANANAS. SO AGAIN, INSTEAD OF LIKE THE
BUTTER AND THE OIL, I HAVE THREE
MEDIUM, RIGHT? MASHED BANANAS. LOADS OF
POTASSIUM. I’M ADDING IN A LITTLE BIT OF
MILK AND A LITTLE BIT. THE SWEETENER
HERE WILL BE MAPLE SYRUP AND HERE I HAVE TWO EGGS AND
AGAIN, I’M ALL ABOUT THAT
VANILLA EXTRACT. AND SO I WOULD MIX THIS UP AND THEN THE WET INGREDIENTS
AGAIN GOES INTO THE DRY
INGREDIENTS AND LOAD IT UP. WE HAVE 20 SECONDS LEFT. CAN WE SEE THE
THE AFTER? OH, YES. HERE WE GO. SO WE, WE’RE GONNA BAKE IT IN
THE OVEN AT 350 JUST FOR ABOUT
20 MINUTES AND I’M GONNA SHOW YOU WHAT THEY
LOOK LIKE. AND SO YOU’LL SEE SOME OF THEM
ARE LIGHTER AND SOME OF THEM ARE
DARKER. AND THAT’S BECAUSE YOU HAVE THE
OPTION OF OMITTING THAT COCOA POWDER AND HAVING A MORE BANANA
BREAD FORWARD TASTING MUFFIN. BUT THEY’RE SO CUTE AND YOU
COULD GARNISH WITH A LIP BEFORE
YOU PUT THEM IN THE OVEN. A LITTLE SLICE OF BANANA AND
THEY ADD THAT SPECIAL SOMETHING THAT IS TERRIFIC. AND THANK YOU AS WELL. THANK YOU.COM/. KITCHEN, RIGHT? HAVE YOU, DO YOU
COOK IN THE HOT KITCHEN YET? NO,
BUT CEREAL. IT’S HOT. OK. SO HOW SWEET IS THIS? NO,
BAKED DESSERT FROM ALEX CORACI, THE EXECUTIVE CHEF AND OWNER OF
BUTTER RESTAURANT HERE IN NYC. ALEX. SHE’S GETTING A LITTLE AGGRESSION. I LOOK OVER AND, YEAH, BY THE WAY, JUST BECAUSE YOU’RE NOT BAKING
DOESN’T MEAN YOU CAN’T GET A LITTLE WORKOUT IN
THE KITCHEN. YOU CAN BREAK A SWEAT, BUT IN A DIFFERENT WAY YOU BURN
THE CALORIES BEFORE YOU EAT
THEM. SO YOU’RE MAKING A CRUST, RIGHT?
I’M MAKING A CRUST. HERE ARE ALL THE FANTASTIC
INGREDIENTS. SO THEY LOOK SO
FRESH AND NON BAK. I JUST CRUSHED UP SOME UH
COOKIES. YOU CAN BAKE, YOU CAN
BAKE HOMEMADE COOKIES. UM BUT WHY DO THAT WHEN WE CAN
MAKE, WHEN WE CAN JUST BUY SOME
STORE BOUGHT? YOU CRUSH THEM WITH A ROLLING
PIN IN A BAG, RIGHT? WOULD YOU
OPEN THE BAG? MAGIC MAN. THESE ARE JUST STRAIGHT BUTTER
COOKIES. THEY’VE GOT SOME SPRITZ COOKIES.
SNICKER DOODLE NOTES. I LOVE THE TASTING THAT’S
GOING ON IN HERE. YEP. RIGHT IN THERE WITH, THIS IS THE NO BAKED CHEESECAKE,
RIGHT? THIS IS THE CRUST. WOULD YOU
PLEASE STIR AND I’M GONNA ADD AND, AND, AND SOME TOASTED
ALMONDS. YOU COULD JUST, YOU COULD SKIP
THE NUTS BY THE WAY, IF YOU
WANTED TO, IF YOU’RE NOT, IF YOU’RE NOT
INTO THAT, YOU MIX IT IN AND THEN WHAT
HAPPENS IS WE COME OVER HERE AND
WE JUST PRESS IT IN. SO I START BY PRESSING THIS
CREAM CHEESE AND NUT AND COOKIE
MIX AND THEN CHECK IT OUT. COME ON, YOU CAN DO THIS. PRESS THAT RIGHT IN THERE. LOOK AT THIS, I’VE GOT YOU GUYS.
NOW WE’RE NOT BAKING BUT WE’RE COOKING. LOOK AT THIS,
I’VE GOT ONE ON THE CRUST AND
ONE PRESSING IT IN AND USING THE BOTTOM OF THAT,
UM, MEASURING CUP JUST NUTS, THE CRUSHED COOKIES AND THE
CREAM CHEESE AND YOU REFRIGERATE
THAT UNTIL IT SETS, YOU DON’T NEED TO COOK IT AND IT
HAS NO BUTTER IN IT. YOU JUST DID A GREAT JOB
CURSING. SO YOU REFRIGERATE THIS OR NO, YOU REFRIGERATE IT LIKE THIS TO
LET IT FIRM UP AND THEN WE JUST LITERALLY PADDLE A
LITTLE BIT MORE CREAM CHEESE. A POUND OF CREAM CHEESE WHICH IS LIKE A FRESH ORANGE JUICE. YOU WANT TO
ADD THIS? WHAT IS THIS CONDENSED
MILK? SO THINK OF IT KIND OF LIKE A, A
COUSIN OF KEY LIME PIE. SO WE JUST GOT ORANGE JUICE,
CREAM CHEESE AND CONDENSED MILK.
LOOK AT YOU. YOU’RE REALLY A LITTLE BAKER AT
HEART. IT’S FUN. I LOVE IT. I SELL THIS STUFF. BUTTER DESSERT. NO, WE, WE BAKE AWAY. THIS IS
THE STUFF I DO AT HOME. SO THEN
THAT’S THIS RIGHT? ONCE IT’S JUST MIXED TOGETHER AND WE JUST GO HOW EASY THIS IS. YOU POUR IT
IN. THIS IS NOT TO SET FOR A
LITTLE WHILE. YEAH, YOU PUT IT IN THE FRIDGE
AND LET IT SET FOR A WHILE AND
THEN FOR THE SAUCE, A LITTLE ORANGE JUICE AGAIN. WATER. I LIKE TO REPEAT THE SAME
INGREDIENTS. SO IT’S NOT, IT’S
HEALTHY. YEAH, I THINK IT’S HEALTHY. IT’S
VERY HEALTHY. IT’S A LITTLE BIT CALORIC BUT
IT’S VERY HEALTHY. THEN JAM WITH FRESH FRUIT IS
ALWAYS A GREAT THING. SO WE JUST, I’D PUT SOME LEMONCELLO IN THIS
SOMEHOW YOU COULD. AND THEN THIS
IS ACTUALLY NO BAKE. YOU MEAN THIS IS EVEN
EASIER THIS PIE STORE BOUGHT OF FRESH BOUGHT
CRUST, RIGHT? YOU DROPPED THE SOFTENED ICE
CREAM. I CHOSE STRAWBERRY. YOU DO NOT NEED TO BAKE. THIS IS SOFTENED STRAWBERRY ICE
CREAM IN A STORE BOUGHT CRUST.
WE MIX IT TOGETHER WITH JAM AND STRAWBERRIES. WE
FREEZE THIS PIE UP AND YOU COULD
USE. I MEAN LITERALLY THIS IS ICE
CREAM AND PIE. FREEZE IT UP, STRAWBERRIES AND JAM TOPPED ON
TOP. DELICIOUS. CHECK THIS OUT WHEN IT FIRMS UP. LOOKS LIKE THIS, RIGHT? A COUPLE
STRAWBERRIES ON TOP. COME ON
BABY. CAN YOU DRIZZLE ME? IS THAT BALSAMIC BALSAMIC ALEX? YOU DID IT AGAIN. THIS IS
DELICIOUS. IT’S SO EASY. THANK
YOU SO MUCH FOR THESE RECIPES HAD TODAY.COM/BOOTH. OUR FRIEND SADAT IS BACK TO SHOW US TWO EASY
RECIPES TO CLOSE OUT SUMMER AND
IN THIS HEAT. THE BEST PART IS THERE’S NO
COOKING INVOLVED. GOOD MORNING. I’M I ALWAYS SEE YOU ON INSTAGRAM. I’M SO HAPPY YOU’RE, YOU’RE BACK
AND, AND COOKING FOR US BECAUSE
YOUR LOOKS SO DELICIOUS ALL THE TIME. I’M
SO HAPPY TO BE HERE. I WANNA ALWAYS CREATE REALLY
EASY HEALTHY RECIPES. NO OVENS
REQUIRED HERE. SO THEY’RE PERFECT FOR THE END
OF SUMMER. THIS LOOKS YUMMY.
WHAT IS THIS? SO THIS IS MY CHILLED CHICKPEA
SALAD. SO WE’RE EASY TO MAKE. I LOVE RECIPES WHERE YOU JUST
KIND OF THROW EVERYTHING IN ONE
BOWL, MIX IT UP, LOTS OF FLAVORS, LOTS OF
TEXTURES. SO WE’RE GONNA START WITH SOME
DICED CUCUMBERS. OK. SO WE CAN JUST GO AHEAD AND DICE
IT. I KNOW WE’RE ON TV. SO I’M
GONNA JUST DO MY LITTLE. I KNOW. THANK YOU, CRAIG. WHAT DO YOU THINK WHILE YOU TALK? YES, I’LL DO THE PRO. SO YOU CALL THEM CHICKPEAS. IS THERE, IS THERE A DIFFERENCE
BETWEEN, BETWEEN THE CHICKPEA AND THE
GARBANZO BEAN OR IS THAT THE
SAME? IT’S THE SAME THING. IT’S THE SAME THING. AND YOU
KNOW WHAT? I AM NOT ABOVE A
CANNED CHICKPEA. I LOVE A CANNED CHICKPEA THEM FIRST. YOU DO. SO FOR THIS
RECIPE. DEFINITELY RINSE AND DRAIN THEM,
BUT THEY’RE EASY. THEY’RE
ACCESSIBLE. THEY’RE AFFORDABLE. YOU CAN FIND THEM.
SO. WOW, BEAUTIFUL. THANK YOU
DYLAN. OK, GREAT. SO WE’VE GOT OUR UH
DICED TOMATOES ALREADY IN HERE.
SO WE’RE GONNA DO THAT. WE’RE GONNA ADD OUR TOMATOES. I’M WEARING ALL WHITE. NOT A
GOOD CHOICE. DUMP THAT IN THERE. WE’VE GOT SOME DICED
RED ONIONS AND THEN I’M GONNA GO IN WITH MY
CHICKPEAS AGAIN. DRAINED AND
RINSED R RIGHT IN THERE. DOES IT MATTER
WHAT KIND OF TOMATO YOU USE? YOU KNOW, I WOULD ACTUALLY PREFER FOR YOU
TO USE A REALLY NICE RIPE TOMATO IF IT’S IN
SEASON EVEN BETTER. BUT YOU CAN USE GRAPE TOMATO,
CHERRY TOMATO, WHATEVER GETS TO YOU. OK. OK. GREAT. SO WE’RE GONNA ADD SOME LIME
JUICE STILL AND I’M GONNA MAKE
YOU JUST DO THAT BECAUSE YOU’RE BROKE. THERE YOU GO. AND THEN NOW THIS IS MY FAVORITE
THING. AFTER WE ADD SOME LIME JUICE,
SOME OLIVE OIL, WE’RE GONNA ADD
SOME CHOPPED MASALA. SO CHOPPED MASALA IS A SPICE
BLEND THAT’S REALLY COMMON IN
INDIAN STREET FOOD. IT’S DELICIOUS. IT’S GOT CUMIN IT UP. I WAS JUST ABOUT TO SAY I DIDN’T
SEE THAT COMING. IT’S A LITTLE, A LITTLE SAVORY THAT YOU CAN GET IT ONLINE. HONESTLY,
THE INTERNET IS BFF. YOU KNOW WHAT I’M SAYING? VERY HEALTHY AND LOOK LIKE IT’S
PACKED WITH PROTEIN. IT’S GOT
LOTS OF VEGGIES TEXTURE, THAT CILANTRO, LITTLE
SALT, LITTLE FRESH AND THIS IS ALL REALLY, REALLY AMAZING. SO YOU LIKE IT, IT’S, IT’S REFRESHING. WE LOVE IT AND THAT GIVES A
LITTLE SPICE, A LITTLE SPICE, A
LITTLE KICK. AND NOW ANOTHER REALLY EASY NO BAKE
RECIPE. I LOVE CARROT CAKE, BUT
SOMETIMES I JUST DON’T WANNA
TURN MY OVEN ON. YOU KNOW WHAT I MEAN? SO THESE HAVE BECOME MY NEW
CARROT CAKE, BEST FRIEND. SO FIRST WE’RE GONNA GRATE SOME
CARROTS, BY THE WAY, EVERYTHING COMES TOGETHER IN A
BLENDER SO YOU CAN GRATE YOUR CARROTS USING A
BOX GRATER. WE’VE GOT SOME UNSWEETENED
SHREDDED COCONUT IN HERE AT OUR CARROTS. IF YOU GOT YOU GUYS FOLLOW ME ON
INSTAGRAM, YOU KNOW, I DON’T STOP TALKING ABOUT
DATES. I LIKE IT ALL I DO. IT’S LIKE ALL I TALK ABOUT IT’S
GETTING NOT NORMAL UM DATES IN THE WE’VE GOT BEFORE YOU PUT IT IN THERE. I DEFINITELY PUT THEM. I’M USING MY JEWEL DATES WHICH
ARE REALLY SWEET. THEY’VE GOT A
NICE JUICY FLUSH, SOME CASHEWS FOR THAT REALLY
NICE BUTTERY BASE AND THEN ALL OF THE USUAL SUSPECTS
WITH CARROT CAKE. WE GOT SOME CINNAMON, SOME
GROUND GINGER, SOME SALT AND VANILLA EXTRACT AND THEN WHAT I LIKE TO DO, IT’S
KIND OF FUN TO GET YOUR KIDS
INVOLVED AS WELL. YOU GET THIS DOUGH BLEND IT
UNTIL IT’S NICE AND PULVERIZED. AND NOW WHAT ABOUT THIS? I DO LIKE IT. THAT IS THE ACTUAL SHOCK ON RIGHT NOW. MAKE THEM INTO LITTLE BITES,
WAIT AND ROLL IT CAKE. AND SO YOU KNOW
WHAT I LIKE TO DO, GET SOME
NICE, LIKE MIXED SALTED NUTS. YOU CAN USE YOUR FAVORITE. I’M
USING PISTACHIOS AND PECANS HERE
BUT USE YOUR F AND THEN YOU CAN JUST ROLL IT IN
THE NUTS. THIS GIVES A NICE
LITTLE LIKE SWEET AND SALTY SITUATION. YOU
KNOW, I LOVE A LITTLE SWEET AND SALTY.
NO. B IT’S SUPER EASY TO MAKE IT. IT’S REALLY DELICIOUS. IT’S ALSO
FUN TO GET THE KIDS INVOLVED
WITH MAKING IT RIGHT HAND IS LIKE MY GIRL CRUSH AND MY
INSPIRATION, EVEN THOUGH SHE’S LIKE YOUNG
ENOUGH TO BE MY CHILD. LIKE WHEN I FIRST MET HER, SHE
WORKED FOR BC AND SHE WAS LIKE GLOWING AND YOU KNOW, ME, I WENT UP TO
HER, I’M LIKE, WHAT DO YOU DO?
LIKE HOW DO YOU LIKE THE WATER? AND THEN SHE STARTED INTRODUCING
US TO HER COOKING. WE’RE LIKE, THIS IS WHY SHE IS
SO GLOWY. I LOVE IT. DELICIOUS. IT ALSO KIND
OF TASTES LIKE OATMEAL COOKIE
DOUGH. IT’S A DEFINITE COOKIE DOUGH
VIBE, RIGHT? BECAUSE IT’S REALLY CHEWY. IT’S CRUNCHY. I’M GETTING TIPS FROM THE PRO
GUYS BECAUSE WE HAVE A LEGEND IN
THE HOUSE. IT’S TODAY FOOD WE’RE GONNA GET
IN THE HOLIDAY SPIRIT EARLY. SOME CROWD PLACES FOR
THANKSGIVING. I MEAN EVERYONE’S EXCITED
BECAUSE YOU HAVE A PLATE FULL OF
COOKIES. OK. WHERE’S COOKIE MONSTER? THIS IS
HIS DAY, WHICH IS REALLY, THIS IS MAGIC GUYS. CHRISTINA TOSI, OWNER OF THE BELOVED MILK BAR
HERE IN NEW YORK IS OUT WITH A
NEW COOKBOOK. IT IS ALL ABOUT COOKIES. THAT IS IN FACT THE TITLE ALL
ABOUT THE TITLE CHRISTINA. I LOVE IT. WE’VE ALREADY GOT OUR
TASTERS HERE. YOU DON’T DO ANYTHING LIKE UH
JUST NORMAL OR AVERAGE. ALL OF YOUR COOKIES HAVE AN
INTERESTING TWIST. YES. I MEAN, I LOVE TO BAKE BECAUSE
BAKING IS MY WAY TO LIKE GET IN
THERE. BREAK THE RULES, MAKE PEOPLE
FEEL SEEN. IT’S LIKE SEEING LIFE IN COLOR
WHEN YOU BAKE OR WHEN YOU EAT A
MILK BAR COOKIE. NOW, ARE THESE BECAUSE I WAS
JUST ASKING YOU, I, I LIKE MAKE
CHOCOLATE CHIP COOKIES. THAT’S ABOUT IT. AND I WAS
ASKING FOR SOME TIPS. BUT IS THIS ARE THESE RECIPES
THAT, YOU KNOW, NORMAL PEOPLE
LIKE US? LIKE FOR ME. THE REASON I LOVE TO WRITE
COOKBOOKS AND BAKE AND HOST BAKE
CLUB IS BECAUSE I LOVE TO FEED PEOPLE COOKIES,
BUT I LOVE TO UNLEASH THE BAKER
AND EVERYONE AS WELL. SO I BROUGHT FOR YOU. ONE OF MY
FAVORITE RECIPES FROM THE
COOKBOOK. IT IS A CHOCOLATE TOFFEE HOB, HOB, NOT BRITISH OATIE BISCUIT. SO CONSIDER IT A
BREAKFAST COOKIE, RIGHT? SO IT STARTS WITH FLOUR, SOME
SALT AND SOME BAKING SODA. I
KNOW YOU’RE A BAKER. SO GET IT LIKE I’VE GOT SOME BUTTER, SOME HONEY
AND SOME SUGAR. HONEY GOING IN THE MIXER CREAM
FOR ABOUT THREE MINUTES. THEN WE’RE GONNA ADD YOUR DRY
INGREDIENTS AND THEN SOME WHOLE OATS. YEAH. GO FOR IT AND SOME WHOLE OATS THAT I
GROUND DOWN INTO SORT OF A FLOWER LIKE CONSISTENCY TO
GIVE FLAVOR AND TEXTURE. YOU CAN DO IT ALL AT ONCE. YOU
CAN DO IT ALL ONE AND THE, AND THE CHEER HER ON AND THE BIG DIFFERENCE WHEN YOU
ADD THE DRY INGREDIENTS IS YOU JUST WANNA MIX AS LITTLE
AS HUMANLY POSSIBLE. A LITTLE BIT OF MILK. A LITTLE
BIT OF A, A LITTLE COMBINED.
THAT’S IT. EXACTLY. MIXING TOO MUCH IN A COOKIE
GIVES YOU LIKE A DENSE, TOUGH
COOKIE. I’M SORRY. THE MILK BAR COOKIE, YOU KNOW
THE CLASSIC BAR COOKIE. IT’S DENSE. IT’S
FUDGY. WE LOVE THAT. THEN THE COOKIE DOUGH, THE COOKIE DOUGH COMES OUT, WE GIVE IT A NICE LITTLE SCOOP
INTO THESE LITTLE ROUNDS BECAUSE
WHEN THE COOKIE BAKES IT BAKES FLAT
AND CRUMBLY IN A REALLY NICE. THIS IS A MELON BALLER. I MEAN,
A LITTLE SMALL ONE. IT IS. THEN WE MAKE A LITTLE BIT OF A
TOFFEE MIXTURE. THIS IS LIGHT BROWN SUGAR BUTTER
AND A LITTLE BIT OF SALT. WE COOK IT UNTIL IT GETS THE
COLOR OF BASICALLY PEANUT
BUTTER. WE THROW IT OUT ONTO A PAN, LET
IT COOL DOWN. TOFFEE, WHICH IS
DIFFERENT THAN CARAMEL. TOFFEE. EASIER TO MAKE THAN I THINK TOFFEE IS EASIER TO MAKE
THAN CARAMEL BECAUSE YOU DON’T HAVE TO TAKE IT TO A
CERTAIN TEMPERATURE. YOU CAN LITERALLY BRING IT TO
THIS NICE UM PEANUT BUTTER COLOR
SHAPE. WHEN IT HARDENS FEEL THIS. IT’S
LIKE A NICE, OK. WELL, WAIT, YOU JUST PUT IT
ON THE BAKING SHEET. THEN WHAT YOU PUT IN THE FRIDGE,
IT’S GONNA COOL DOWN. YOU CAN LET IT COOL DOWN AT ROOM
TEMPERATURE FOR 30 MINUTES. YOU CAN THROW IT IN THE FRIDGE
TILL IT GETS TO THIS STATE. AND THEN THIS IS LIKE, REALLY
WHERE YOU GOOD DAY, BAD DAY. I FEEL YOU’RE HAMMERING IT. SHOW ME LIKE THAT. YOU’RE BREAKING IT UP
LIKE THIS MAMA. YOU GO FOR IT. OK. SO THIS IS, YOU KNOW, LIKE A
CLASSIC MILK BAR. UM, COOKIE HAS FLAVOR BUT IT
ALSO HAS TEXTURE. THIS IS WHAT WE’RE GOING, THAT’S WHAT
WE’RE GOING FOR. THEN WE’RE GONNA DIP OUR
BEAUTIFUL LITTLE OATIE COOKIES
INTO THIS MILK CHOCOLATE, TOP IT WITH TOFFEE. SO YOU CAN GO STRAIGHT IN. NOW
WHAT? YOU CAN TAKE A QUESTION. DID YOU JUST MELT SOME
CHOCOLATE IN THE MICROWAVE OVER
THE DOUBLE BOILER? OR YOU CAN MELT IT GENTLY IN THE
MICROWAVE? YOU CAN MELT IT OVER A DOUBLE
BOILER TILL IT’S NICE AND GLOSSY
LIKE THIS. YOU COVER IT WITH SOME AND THEN YOU MARVEL AT THE
COOKIES YOU GOT AND I JUST WANNA SAY IF YOU ARE
LIKE, I’M IN OVER MY HEAD AT
THIS POINT, YOU KNOW THE MILK BARS GOT YOU
FOR COOKIES. THE BAKERIES, MILK BAR
STORE.COM. WE LIVE IN A WORLD OF COOKIES
AND WE LIVE TO BRING COOKIES TO
PEOPLE’S. THIS JUST LOOKS ABSOLUTELY
DELICIOUS GUYS. DID YOU TRY ALL
OF THEM? AND WHICH WAS YOUR FAVORITE? WHAT DO YOU GOT? WELL, I LOVE THE ONE YOU JUST
MADE AND I, I LOVE THAT AND I ALSO LOVE THAT
PEPPERMINT BARK, WHATEVER THAT, THAT PEPPERMINT BARK BECAUSE I
LOVE A P CARAMEL PRETZEL, PEPPERMINT WHITE
CHOCOLATE. IT’S ALL ON THE MENU. LITERALLY LIKE THE COUNTDOWN HAS
BEGUN. YOU CAN GO TO MILK BAR
STORE INSIDE. BUT THE RECIPE IN THE COOKBOOK. WHAT’S THIS ONE? CONFETTI COOKIES? OH, THAT’S MY FAVORITE. THAT’S LIKE
BIRTHDAY CAKE. THAT’S, THAT’S
WHAT IT’S ALL ABOUT THE WORLD OF COOKIES. IT’S
ENDLESS Y’ALL. OH MY GOSH. BACK UP THE TRUCK. I’M TAKING
THEM ALL HOME. THANK YOU SO
MUCH. CHRISTINA. THE COOKBOOK IS CALLED ALL ABOUT
COOKIES. YOU CAN FIND THIS RECIPE AND
MORE AT TODAY.COM/FOOD SWALLOW WE’RE BACK IN A MOMENT.
THIS IS TODAY ON NBC. SO WE HAVE EARNED A CHEAT DAY,
CHEAT DAY FRIDAY. AND TODAY,
NUTRITIONIST, OUR PAL JOY BAUER IS PUTTING HER
HEALTHIER SPIN ON TWO DESSERTS AND I’VE NEVER
WANTED TO SEE YOU MORE IN PERSON
THAN TODAY. JOY. GOOD MORNING, JOY. GOOD MORNING GUYS. AND YOU KNOW, I AM ALWAYS CHASING THAT PERFECT
BROWNIE RECIPE WITH A HEALTH
FIVE TWIST AND THESE GEMS ARE SO INSANELY
GOOD. THEY HAVE AN INTENSE
CHOCOLATE FLAVOR. THEY’RE LIKE GOOEY MOIST IN THE
INSIDE WITH PUDDLES OF
CHOCOLATE. BUT THE BEST PART, WELL, ASIDE FROM THE TASTE, THE BEST PART IS THAT EVERYTHING
COMES TOGETHER IN ONE BOWL. SO YOU DON’T NEED AN ELECTRIC MIXER. YOU DON’T
NEED A DOUBLE BOILER, ONE BOWL
TO CLEAN ONE BOWL TO MIX. AND I FIGURED OUT A WAY TO MAKE
IT WITHOUT ANY BUTTER AND WITHOUT
ANY GRANULATED CHEDDAR. SO IT ALSO HAS UH SO WELL, HERE’S WHAT I’M, I’M
STARTING WITH WHOLE WHEAT FLOUR. SO THIS IS THREE QUARTER CUP,
WHOLE WHEAT FLOUR. AND YOU COULD ALSO SWAP IN AN
ALL PURPOSE GLUTEN UH GLUTEN FREE FLOUR. IF THAT’S
YOUR THING, I JUST ADDED HALF A CUP OF
UNSWEETENED COCOA POWDER. SO NOW
IT’S SUPER CHOCOLATEY AND A LITTLE TRICK. THIS IS HALF
A TEASPOON OF INSTANT COFFEE. IT’S NOT GONNA GIVE IT A MOCHA
OR COFFEE FLAVOR, BUT IT INTENSIFIES THE CHOCOLATE
FLAVOR. THIS IS HALF A TEASPOON OF
BAKING POWDER. WHOOPS, AND A
LITTLE BIT OF KOSHER SALT. SO AFTER THIS IS MIXED TOGETHER,
AND I ALSO HAVE TO SAY IF YOU
DON’T HAVE TO COCO, IF YOU DON’T HAVE INSTANT COFFEE
IN THE HOUSE, YOU COULD LEAVE IT OUT AND YOU
WON’T MISS IT. BUT IF YOU DO USE IT, THERE’S A REALLY GOOD CHANCE
YOU’RE NEVER GONNA LEAVE IT OUT AGAIN BECAUSE IT REALLY LIKE
ELEVATES THAT CHOCOLATEY FLAVOR. SO NOW I DUMP IN ALL OF THE WET
INGREDIENTS. THIS WAS JUST THREE
EGGS LIGHTLY BEATEN. INSTEAD OF THE BUTTER, I’M USING
HALF A CUP OF UNSWEETENED APPLE
SAUCE AND I’M, IT DOES THE TRICK RIGHT. A LITTLE BIT OF MAPLE SYRUP.
THAT’S GOING TO BE OUR
SWEETENER. AND JUST TO LET YOU KNOW MOST
RECIPES WILL CALL FOR 1 TO 2
CUPS OF A SWEETENER. I ONLY USE THREE QUARTER CUP AND
IT HITS THE SWEET SPOT. YOU MIX THIS UP AND NOW WE’RE
GONNA ADD OUR CHOCOLATE CHIPS. SO LET’S, LET’S SAY THAT THIS IS
VELVETY SMOOTH AND I PUT IN ONE
CUP. I’M USING SEMISWEET CHOCOLATE
CHIPS. IF YOU LIKE A REAL LIKE INTENSE
BITTER CHOCOLATE, YOU COULD GO A
LITTLE BIT MORE DARK. AND UM IAN IS TEAM CHERRY
CHOCOLATE. SO HERE I’M JUST SHOWING PEOPLE
THAT THERE’S A GREAT VARIATION. IF YOU WANT TO MAKE FUDGY
CHOCOLATE, CHERRY BROWNIES, I
TAKE FROZEN CHERRIES, THAW IT OUT, CHOP THEM UP AND WE TOSS
THOSE RIGHT IN AS WELL. AND I’M GONNA SHOW YOU WHAT THE
BATTER LOOKS LIKE. SO THE BATTER HERE, YOU’LL SEE
IT NICE AND SMOOTH AND LUSCIOUS. AND I’M USING AN EIGHT BY EIGHT
BAKING PAN THAT I LINED WITH
PARCHMENT PAPER. AND THE REASON I LIKE USING AN
EIGHT BY EIGHT IS BECAUSE THESE
BROWNIES WILL PUFF AND THEY’RE GONNA BE HEARTY AND
BIG AND OF COURSE, A LITTLE
DECOR ON THE TOP, THERE’S NOT A LOT OF CLEAN UP
AFTER THIS. I LIKE THAT TOO. NO,
NO. SO THIS GOES IN THE OVEN. I SET IT
AT THREE UM FOR GOOEY BROWNIES. ABOUT 35
MINUTES. LOOK AT THESE BABIES. I KNOW. I
WISH YOU GUYS WERE HERE WITH EVERY BITE. WHICH IS WHAT I LOVE. YES, THAT LOOK GOOD. I’M A BIG AL I SO HAVE YOUR BACK. SO WHAT? THIS IS A SINGLE SERVE PAAR
COBBLER AND YOU CAN ALSO SWAP
OUT THE PAIR IF YOU WANT AND YOU CAN DO AN APPLE. BUT I WANT TO GIVE PEARS SOME LOVE.
THEY’RE LOADED WITH FIBER. THERE’S THOUSANDS OF VARIETIES
AND I’VE TESTED MANY OF THE
VARIETIES. THEY ALL WORK. SO I STARTED WITH ONE PEAR AND I
DICED IT UP SKIN ON BECAUSE YOU WANT TO KEEP
THAT FIBER IN THERE. AND ALL I DO IS ADD, THIS IS A MICROWAVE SAFE BOWL
BECAUSE WE’RE MAKING THIS IN A MATTER OF MINUTES IN
THE MICROWAVE, A QUARTER TEASPOON OF CINNAMON, TWO TEASPOONS OF MAPLE SYRUP. AND THEN THIS, THIS IS A SLURRY.
I MADE. IT’S A TEASPOON, A MINISCULE
AMOUNT OF CORN STARCH WITH A
LITTLE BIT OF WATER. AND I ADD THAT IN. YOU STIR THIS UP, YOU PUT IT IN
THE MICROWAVE FOR ONE MINUTE.
YOU TAKE IT OUT, YOU STIR IT UP AGAIN AND YOU PUT
IT IN FOR ONE FINAL MINUTE. SO IT’S TWO MINUTES TOTAL IN THE
MICROWAVE. JUST AT A TIME. WHAT’S YOUR TOPPING? SO, THE TOPPING IS A ONE CRUSH. GRAHAM CRACKER AND THE INSIDE GETS SO GOOEY.
AND OF COURSE YOU GUYS KNOW THE WHIPPED CREAM ALL ABOUT THE FULL RECIPE. JOY. WE
LOVE YOU. THANK YOU FOR JOINING US. OH, I WISH I COULD
TAKE THAT BITE FOR MORE. GO TO TODAY.COM/FOOD AND WE’LL
BE RIGHT BACK. TAKE A BITE FOR, TAKE A BIG BITE. HERE WE GO. IT’S TIME FOR TODAY FOOD. AND
THIS MORNING WE HAVE A MATCH
MADE IN HEAVEN. BREAKFAST AND DESSERT. OH, SO WAITING FOR THIS, THE
PANCAKE CAKE, THE NEWEST DESSERT
FROM MILK BAR. JOINING US THIS MORNING.
BAKERY’S FOUNDER, THE AWARD
WINNING CHEF CHRISTINA TOSI. GOOD MORNING, CHRISTINA. GOOD TO SEE YOU. HELLO, YOU TWO. HOW ARE YOU? WE ARE GREAT. ALL THE BETTER FOR
SEEING YOU. UH SO, SO WHAT IS THE, WHAT IS
THE PANCAKE CAKE? AND I NOTICE YOU’RE STARTING
WITH A SHEET OF CAKE. THAT’S RIGHT. OK. I THE PANCAKE CAKE IS MILK BARS
INSPIRED LAYER CAKE ON THE MENU.
NOW AT THE BAKERY, I WILL ANYWHERE IN THE U BAR DO COME AND IT’S INSPIRED BY
WHAT I’M CRAVING RIGHT NOW, WHICH IS LIKE A COZY DINER STACK
OF PANCAKES BUT MADE INTO A CAKE. AND YOU’RE RIGHT AL WE BAKED
THIS PANCAKE CAKE, WHICH I JUST GAVE YOU THE RECIPE
SO YOU CAN SHARE IT WITH ANYONE
YOU WANT. BUT IT’S BASICALLY A CAKE THAT
TASTES LIKE LAYERS OF PANCAKES. BUT REIMAGINE THROUGH THE LENS
OF DESSERT. I WANNA TRY THAT
RIGHT NOW. I WANNA SEE HOW IT’S DONE. YES. AND HOW DO YOU, SO YOU JUST CUT
THOSE INTO CIRCLES. LET’S DO IT. YEAH, WE BAKE, WE BAKE ALL OF OUR CAKES IN AN
ACTUAL BAKING SHEET FORM SO THAT
IT’S BAKED EVENLY. IT’S EASIER TO SORT OF MANAGE
THIS WAY. IT’S ALWAYS A BUMMER WHEN YOU’RE
MAKING LAYER CAKES AT HOME.
RIGHT? IT’S ALWAYS THAT STRESS. AND YOU GUYS, HOW DO I GET IT? HOW DO I BUILD IT? THAT’S IT. SO I TAKE A LITTLE
CAKE RING AND A LITTLE PIECE OF FANCY
PASTRY CHEF TO CALLED ACETATE THAT JUST HELPS GIVE THE
CAKE STRUCTURE. AND THEN OUR PANCAKE CAKE AT
MILK BAR GETS A BROWN SUGAR COOKIE BUTTER, WHICH IS LIKE DEEP AND SOULFUL
AND COZY IN ALL OF THE WAYS. WE ALSO TAKE A LITTLE BIT OF
WHOLE MILK AND SOAK THE CAKE SO THAT IT STAYS NICE AND
MOIST BECAUSE NO ONE, NO ONE WANTS TO SAY HERE THAT
CAKE WAS GREAT, BUT IT TASTED A
LITTLE BIT DRAG THE CAKE. IS THAT THE THING THAT GOES
THROUGH YOUR, ALL YOUR CAKES SEEM TO HAVE A
SOAK SOME SORT OF SOAKING. THAT’S RIGHT. THAT’S RIGHT. IT’S AN OPPORTUNITY TO PROVIDE
MOISTURE AND FLAVOR TO WHATEVER
THE CAKE STORY IS, ESPECIALLY THIS PANCAKE CAKE. THEN WE HAVE BROWN BUTTER CRUMBS
THAT GO DOWN A LITTLE BIT OF THAT SORT OF LIKE
BUTTERY DEPTH NUTTINESS THAT A PANCAKE GETS ON
THE GRIDDLE. THEN SOME MAPLE FROSTING. AND
ARE YOU READY? SO WE DO THAT MULTIPLE TIMES IN
THE CAKE, WE LAY IT UP BUT YOU
KNOW MORE BAR. SO WE TAKE THAT, WE LAYER
IT UP THREE TIMES. THEN WE TAKE A LITTLE MAPLE
GLAZE, WE POUR IT OVER THE TOP OF THE
CAKE SO THAT YOU GET THAT
REALLY, REALLY, REALLY BEAUTIFUL THE MACHINE,
RIGHT? THAT’S THE MOMENT AT THE DINER
WHEN YOU POUR IT OVER, WE LET IT SET A LITTLE BIT AND
THEN WE JUST CAN’T HELP
OURSELVES. YOU CAN’T HAVE A STACK OF PANCAKES WITHOUT A
LITTLE PAT OF BUTTER, RIGHT? SO THIS IS FROSTING THAT WE MAKE
INTO A PAT OF BUTTER. THAT’S
CUTE. POP IT ON THE TOP OF THE CAKE AND THEN WE DO, WE, YOU KNOW A LITTLE TEXTURE FOR ME
IN A CAKE IS AN INVITATION IN MAKES THE CAKE
REALLY INSPIRED AND COMPELLING. AND SO WE TAKE SOME OF THOSE
BROWN BUTTER CRUMBS THAT ARE IN
THE LAYER CAKE AND WE DECORATE IT AROUND THE
SIDE. OF COURSE YOU DO. I’M JUST CURIOUS, I’M EATING IT FOR
BREAKFAST FOR LUNCH, FOR DINNER ANY TIME? HEY, CHRISTINE, HOW DO YOU MAKE A, HOW DO YOU, HOW DO YOU MAKE A MAPLE GLAZE? SO MAPLE GLAZE, IT’S MAPLE SYRUP
WITH JUST A LITTLE BIT OF
GELATIN IN IT. SO IT LETS THE MAPLE DO ALL OF
THE WORK THAT IT DOES ON A SNACK
OF PANCAKES. BUT IT SETS SO THAT IT SETS IN
THIS SORT OF LIKE BEAUTIFUL
INVITATION IN. IT HAS JUST THE TINIEST, TINIEST
BIT OF GELATIN IN TO LET SIT THERE SO THAT IT CAN DRAPE
OVER THE CAKE THE WAY THAT IT DOES WHEN YOU’RE LIKE
COZIED IN YOUR FAVORITE LITTLE, YOU KNOW, IT’S LIKE A CORNER SEAT AT THE DINER ON A
COLD DAY. OH, CHRISTINA. THANK YOU SO MUCH. IT
LOOKS ABSOLUTELY DELICIOUS. IF YOU WANT THIS CAKE RECIPE AND
MORE HEAD TO TODAY.COM/FOOD,
WE’LL BE RIGHT BACK. TODAY. NUTRITIONIST JOY B IS HERE TO SHARE SOME SIMPLE AND
HEALTHY RECIPES THAT YOU CAN
TREAT YOURSELF TO. THIS WEEKEND. JOY. WE LOVE WHEN YOU HAVE SIMPLE
SWEET IDEAS FOR US THAT WE KNOW WE’RE NOT GOING TO
FEEL GUILTY ABOUT. OH MY GOSH. IT IS OFFICIALLY DESSERT O’CLOCK. AND THESE TWO RECIPES ARE SUPER
FUN AND THEY, THEY HAVE A LOT OF WHOLESOME
INGREDIENTS YET. I’M TELLING YOU THEY WILL HIT
THE SWEET SPOT AND I’M GOING TO START WITH WHAT I’M CALLING A
FROZEN KEY LIME PIE BAR AND IT’S GOT ALL THE FIELDS,
SWEET AND TART AND CITRUS. I THINK YOU’RE GONNA LOVE IT. SO, THE STORY OF THE SHOW IS GREEK
YOGURT AND I’M USING 2% NOT NONFAT BECAUSE IT FREEZES
A LITTLE BIT BETTER. AND I’M ADDING IN SOME LIME
JUICE, OF COURSE, A LITTLE BIT OF HONEY TO SWEETEN
IT UP AND THEN LIME ZEST BECAUSE
THAT’S GOING TO SORT OF BRING IT
HOME. IT’S GOING TO GIVE IT A REAL
LIMEY CONSISTENCY. I MEAN FLAVOR AND IT ALSO MAKES
IT SMELL SO DARN GOOD. AND YOU GET THAT THE SPECS OF
THE GREEN WHICH ARE SO PRETTY THEN I’M GONNA TAKE BECAUSE
EVERY KEY LIME PIE HAS A CRUST.
SO I’VE GOT SOME GRAHAM CRACKER. GRAHAM CRACKERS. YOU ARE, THIS IS HEALTHY ISH. OK. SO I’M TAKING HALF OF MY CRUSHED
GRAHAM CRACKERS AND I’M GOING TO IT RIGHT IN AND NOW I’M GOING TO DO
SOMETHING SUPER COOL. SO I HAVE A BAKING SHEET THAT I
LINED WITH PARCHMENT PAPER AND IT’S IMPORTANT TO HAVE A LIP
ON THE EDGE OF THE BAKING SHEET. AND I TAKE MY BATTER AND YOU’RE JUST GONNA POUR IT
RIGHT ON TOP OF THAT BAKING
SHEET BECAUSE THIS IS GOING TO GO IN THE
FREEZER FOR ABOUT FOUR HOURS TO
OVERNIGHT. THE WHOLE THING WILL, YOU GOTTA MAKE THIS AND YOU
SMOOTH IT OUT AND YOU DON’T HAVE
TO COVER THE WHOLE BAKING SHEET BECAUSE YOU REALLY
WANT IT TO BE ABOUT A QUARTER OF
AN INCH IN THICKNESS. SO YOU GET NICE PIECES OF BARK AND NOW I’M GONNA TOP IT BECAUSE WE’VE GOT A LOT LEFT
OVER WITH MY GRAHAM CRACKER. ISN’T THIS CUTE? AND IT’S YOU, YOU STASH IT IN THE FREEZER, I’M
GONNA SHOW YOU WHAT IT LOOKS
LIKE AND IT COMES OUT LIKE THIS AND YOU BREAK OFF PIECES AND YOU
HAVE LIKE A HUGE BIG BAG OF
PIECES. AND WHAT I THEN LIKE TO DO IS JUST
TO SAVE SPACE IN THE FREEZER. I BREAK ALL MY PIECES AND I
STASH THEM IN A BAG AND THEN YOU
KEEP THEM IN THE FREEZER. YES. AND IT MELTS IN YOUR MOUTH.
IT TASTES LIKE KEY LIME ICE
CREAM REALLY? AND EVERY ONCE IN A WHILE YOU
GET A BITE OF THAT LIME ZEST POP AND ALSO
THE GRAHAM CRACKER, IT’S REALLY SENSATIONAL. YOU GOTTA TRY IT. OK. THIS ONE IS DONE, DONE AND DONE.
NOW LET’S DO SOME JUNKY BARS. I HAVE, I HAVE BEEN WANTING TO MASTER
THIS FOR THE LONGEST TIME. IF
YOU’RE LIKE ME, I LOVE TO SNEAK THOSE SPOONFULS
OF THE DOUGH AND OF COURSE, LIKE
IT’S NOT SAFE, BUT WE ALL DO IT. AND I WANTED TO CREATE A VERSION
THAT DIDN’T HAVE ANY EGG AND I
THINK I NAILED IT. SO RIGHT OVER HERE, I HAVE UM THIS,
THIS IS, IT STIFFENED UP A LITTLE BIT BUT
IT’S CASHEW BUTTER. SO I TAKE CASHEW BUTTER AND I MIX IT WITH A LITTLE BIT
OF VANILLA EXTRACT AND SOME
MAPLE SYRUP. THIS IS ALMOND FLOUR. AND THE NICE PART
ABOUT ALMOND FLOUR IS IT’S
MOIST. SO I WORK IT RIGHT IN. SO I KNOW
YOU’RE NOT TO EAT UNCOOKED LIKE WHITE
FLOWERS, ALMOND FLOUR. OK. THIS ALMOND FLOUR, IT’S BLANCHED AND IT ALSO GOES
UNDER THE NAME OF ALMOND MEAL
AND IT’S PERFECTLY FINE. YES. SO I’M MIXING THIS IN AND SO
NOW, YOU KNOW, THIS IS LOADED WITH PROTEIN AND
FIBER AND ALL OF THE
DELICIOUSNESS FROM THE CASHEW BUTTER AND TRUTH BE TOLD YOU CAN
SWAP IN PEANUT BUTTER IF YOU
WANT, BUT YOU’RE GONNA HAVE A MUCH
MORE PEANUT BUTTER FORWARD
EXPERIENCE, WHICH IS NEVER A BAD THING. AND SO YOU MIX THIS UP, I DON’T HAVE
TIME TO FULLY MIX IT, BUT IT GETS VERY CRUMBLY JUST
LIKE COOKIE DOUGH AND YOU ADD IN
YOUR CH SPLIT CHIPS AND I’M GONNA SHOW
YOU WHAT IT LOOKS LIKE AND YOU
PRESS IT INTO THAT, BUT IT DOESN’T MAKE IT TASTE
LIKE CASHEWS LIKE IT ACTUALLY
TASTES LIKE COOKIE DOUGH. IT TASTES LIKE COOKIE DOUGH
BECAUSE IT’S A NICE MILD BUTTER. UM AND IT’S PRETTY READILY
AVAILABLE IN THE GROCERY STORE. IT’S A LITTLE BIT PRICIER THAN
PEANUT BUTTER THOUGH. SO IF YOU DO WANT TO SWAP IN ANY
OTHER NUT BUTTER, IT WILL WORK.
AND SO HERE I LINED AN EIGHT BY EIGHT PAN
WITH PARCHMENT PAPER AND I
PRESSED IN ALL OF MY DOUGH AND THEN WE’RE GONNA, WE, WE GOT
TO TAKE IT HOME THOUGH. SO I MELTED SOME SEMISWEET OR
DARK CHOCOLATE ON TOP AND I ALSO ADDED A LITTLE BIT OF THE
NUT BUTTER. THIS FEELS NAUGHTY. THIS IS WORTH EVERY SINGLE
DELICIOUS BITE. OH MY GOSH, WE CAN’T. IAN’S BEEN
CALLING IT DESSERT FOR BREAKFAST
FRIDAY. WOW, THAT LOOKS AMAZING. SO, THOSE WHITE LITTLE FLECKS IN
THERE. THAT’S THE FLOUR. THAT’S SO YOU CAN HAVE SOME FLEX. YOU KNOW WHAT? FOR THIS ONE? I
ACTUALLY USED A CHUNK, CASHEW
BUTTER. SO YOU’RE SEEING LITTLE YEAH, LITTLE PIECES OF THE
CASHEW. AND THEN THIS GOES RIGHT IN THE
REFRIGERATOR AND IT FIRMS UP IN
A COUPLE OF HOURS AND I’M GOING TO SHOW YOU WHAT IT
LOOKS LIKE BECAUSE I HAVE SOME
THAT ARE DONE OVER HERE. YOU COULD TELL WE DUG INTO IT A
LITTLE BIT BUT YOU, YOU, YOU CUT IT RIGHT UP. IT’S THE BEST CONTRAST BECAUSE
THE MIDDLE REALLY DOES TASTE LIKE COOKIE DOUGH AND THEN
THE TOP PART. THANK YOU SO MUCH. WE WISH YOU
WERE HERE AGAIN. WE SAY THAT
EVERY TIME. UM THANK YOU SO MUCH FOR THESE
RECIPES. HEAD TO TODAY.COM/FOOD WE’RE TURNING TO SOCIAL MEDIA
WILL BE TEAMING UP WITH SOME INSTAGRAM CREATORS
LIKE JOY WILSON, WHO YOU MAY KNOW BETTER AS JOY,
THE BAKER. JOY’S POPULAR BLOG INSPIRES HOME
COOKS ALL OVER THE WORLD AND GET
THIS Y’ALL. SHE’S GOT ALMOST 500,000
FOLLOWERS ON INSTA MENTIONED. SHE’S THE EDITOR IN
CHIEF OF HER OWN MAGAZINE. HEY,
JOY. HI, JOY, HOW ARE YOU? HI, GOOD MORNING. HI, HOW ARE
YOU? WE GOT SOME NEW ORLEANS LOVE. WE’RE SO EXCITED. I KNOW. EXACTLY. JOY YOU SENT THIS TO. THIS IS, WE CANNOT WAIT. WE DON’T
EVEN WANT TO LISTEN TO WHAT
YOU’RE COOKING. WE JUST WANNA EAT IT, BUT TELL
US A LITTLE BIT ABOUT IT. OK. SO I MADE YOU PRALINE MONKEY
BREAD MUFFINS, WHICH IS ONE OF THE EASIEST
RECIPES FROM THE NEW MAGAZINE. AND WHILE YOU ENJOY THEM, I
THOUGHT I COULD MAKE THEM FOR
YOU HERE. DOES THAT SOUND GOOD, PLEASE? YOU’RE OUT OF NEW ORLEANS, BY THE WAY,
CAN I JUST SAY, I, I LOVE A LOT OF CITIES BUT NOT
NEW ORLEANS HAS MY HEART, RIGHT? I KNOW. HO DO WE MISS YOU IN NEW
ORLEANS. NEW ORLEANS IS SO
SPECIAL. I LOVE LIVING HERE. WE JUST CELEBRATE FOOD ALL THE
TIME. IT’S, IT’S JUST ONE OF THE MOST
MAGICAL CITIES AND WE CELEBRATE A LITTLE BIT OF
NEW ORLEANS WITH THE PRALINE
SAUCE ON THOSE ON THE START. OK. SO I’M GOING TO START BY TAKING
THESE ARE CANNED BISCUITS, THE KIND YOU FIND IN THE
REFRIGERATOR SECTION SUPER EASY. YOU KNOW, WE’LL KEEP
IT EASY AS WE GO INTO THE
HOLIDAY SEASON. YOU TAKE EACH MUFFIN AND, OR EACH BISCUIT, I SHOULD
SAY AND CUT IT INTO QUARTERS. AND ONCE YOU CUT A FEW BISCUITS
AND QUARTERS, WE’RE GONNA TAKE
THEM AND DIP THEM IN MELTED BUTTER OF DELICIOUS. JUST ONE OF THE GREATEST THINGS
IN THE WORLD. WE’LL DIP A FEW PIECES IN MELTED BUTTER. YOU CAN DO THIS WITH YOUR
FINGERS. YOU CAN DO IT WITH
TONGS IF YOU PREFER. AND THEN FROM THE MELTED BUTTER
WILL GO STRAIGHT INTO CINNAMON
SUGAR. LIKE GODS LIKE CINNAMON TOAST. OK. YES. EXACTLY. CINNAMON TOAST IS LIKE ONE OF
THE MOST COMFORTING THINGS IN
THE ENTIRE WORLD. SO TOSS YOUR BISCUIT PIECES IN
CINNAMON AND SUGAR. OH MY GOD. JUST THE SMELL RIGHT RIGHT NOW
IS, IS ENOUGH FOR ME. I FEEL
LIKE. SO I HAVE A MUFFIN TIN THAT I’VE
LINED WITH MUFFIN MUFFIN PAPERS AND THEN
WE’LL JUST TAKE OUR BISCUIT, CINNAMON SUGAR, BUTTERY BISCUIT. IS IT GOOD? AND SHOVE THEM? OH, SO GENTLY INTO EACH MUFFIN
CUP. SO WE’LL GET FOUR BISCUIT PIECES INTO EACH MUFFIN
CUP AND WE’LL JUST REPEAT THIS
PROCESS UNTIL OUR, OUR MUFFIN TIN IS FULL. AND THIS IS ONE OF THOSE EASY
OVERNIGHT RECIPES. I WANTED A
FEW OVERNIGHT RECIPES. THE KIND THAT YOU PREP THE NIGHT BEFORE PUT IT IN
THE REFRIGERATOR AND THE NEXT MORNING WHEN YOU WANT TO
FEEL LIKE A HERO, THIS IS LIKE A GOOD CHRISTMAS
MORNING RECIPE. WHAT YOU DO IT, DO IT THE NIGHT BEFORE,
WAKE UP AND BAKE IT. SO WHERE ARE THE PRALINE’S PRALINES? EVERYONE’S GOT A DIFFERENT WAY
OF SAYING PRA DO YOU CALL HIM PRALINE? WELL, THERE’S DIFFERENT WAYS
ARE, THERE’S LOTS OF WAYS
PRALINES, RIGHT? JOY WELL, THERE ARE DIFFERENT WAYS
HODA IS RIGHT. I SAY PRALINE. A LOT OF PEOPLE SAY PRALINE, YOU SAY THE WORD THE WAY YOUR GRANDMA SAYS IT.
THAT’S THE DEAL. MY GRANDMOTHER SAID IT
IN. BUT YUMMY, KEEP GOING. THIS IS.
SO, HOW DO YOU, WHEN DO THEY GO
IN THE PRALINE? PRALINE? YEAH. THE, THE, THE MUFFIN, THE MUFFINS END UP
LOOKING LIKE THIS ONCE YOU FILL
ALL THE CUPS. SO THEY’LL GO INTO A 350 DEGREE
OVEN AND I LIKE TO BAKE THEM ON THE TOP
THIRD OF THE OVEN BECAUSE YOU GET A REALLY
NICE BROWNING ACROSS THE TOP. THAT’S A LITTLE BAKER’S TIP. IF
YOU WANT YOUR STUFF. NICE AND GOLDEN BROWN ON THE
TOP, TOP THIRD OF THE OVEN IS
WHERE YOU SHOULD BAKE THEM. BUT THE PRALINE SAUCE IS SUPER
EASY. WE JUST HAVE LIKE 20 SECONDS
LEFT. SO WE MIGHT HAVE TO KIND
OF IF YOU DON’T MIND. OK. NO, NO PROBLEM BECAUSE I
MADE SOME AHEAD OF TIME. AND WHAT WE DO IS TAKE OUR
BEAUTIFULLY CRISP MUFFINS AND ADD A FEW PECANS AND JUST
DRIZZLE THEM IN THAT SUGARY SAUCE. THAT LOOKS SO, COME ON, JOY. OH, I ME YUMMY. OH GOD. WE’RE EATING THEM AND
WE’RE REALLY ENJOYING IT. I’M SO GLAD, I’M SO GLAD THEY MADE THEIR WAY
ALL THE WAY UP TO NEW YORK AND
THEY DELICIOUS JOY. THANK YOU. I APPRECIATE YOU. THANKS AGAIN FOR YOU. AND WHOA, OK. FOR THESE RECIPES YOU
CAN HEAD TO TODAY.COM/FOOD. YOU CAN ALSO FIND THE LATEST
ISSUE OF JOY’S MAGAZINE. IT’S ON STANDS NOW. AND IF YOU WANNA SEE MORE FROM
FOODIE INSTAGRAM CREATORS LIKE
JOY. HEAD TO OUR TODAY’S SHOW FOOD
PAGE ON INSTAGRAM. THIS MORNING’S GUEST. THE LOVELY
JANA CLAIBORNE. ALL RIGHT, SHE IS, AND THIS IS
MY TURN. OK. UH SHE IS THE BLOGGER AND
MASTERMIND BEHIND SWEET
POTATOES. SO I WAS, I WAS VERY
ZEN. UH WHERE SHE, HER MISSION IS TO MAKE VEGAN
FOOD EASILY AND APPROACHABLE AND
I LOVE THIS, THAT IT’S GOING TO BE DONE WITH
TACOS. WELL, THERE’S A THING CALLED VEGANUARY
THAT HAS BEEN A TOP OF GOOGLE SEARCHES FOR THE
MONTH. IS THAT WHAT IT IS? I DON’T KNOW, I’VE NEVER HEARD OF YOU. OK. THAT’S HOW FAR I AM EVER
DOING THIS. UM, BUT, UH, SO YOU’RE GONNA
SHARE TWO MEALS FOR US THAT ARE
VERY EASY. THEY’RE EASY TO MAKE. THEY’RE
ALSO GOOD FOR YOU. THEY’RE
PACKED WITH FLAVOR JAY. WHY ARE PEOPLE DITCHING MEAT AND
DAIRY AND, AND GOING THE, THE
VEGAN ROUTE? WELL, FIRST OFF, IT’S BECAUSE IT MAKES THEM FEEL
SO MUCH BETTER WHEN YOU’RE
EATING VEGAN FOOD, WHEN ESPECIALLY EATING WHOLESOME
VEGAN FOOD. SO, YOU KNOW, THINGS MADE UP OF
CAULIFLOWER AND ALL YOUR GREEN
BEANS, WHOLE GRAINS AND SUCH, YOU’RE
GONNA FEEL LIGHTER, YOU CAN HAVE
MORE ENERGY, YOUR DIGESTION IS GONNA WORK
BETTER. SO PEOPLE REALLY WANT TO TAKE
ADVANTAGE OF ALL OF THOSE
AMAZING BENEFITS THIS TIME OF THE YEAR AND
HOPEFULLY THEY’LL STICK WITH IT
BEYOND JANUARY. WHAT IS ON YOUR VARY MENU TODAY? OK. SO TODAY WE’RE MAKING A
COUPLE OF MY MOST FAMOUS
RECIPES. MY CAULIFLOWER FRIED CHICKEN.
YES, CAULIFLOWER FRIED CHICKEN. SO WE’RE USING A CAULIFLOWER. I
WANNA SHOW YOU HOW I CUT IT UP
INTO LITTLE FOR ITS THAT KIND OF, YOU KNOW, THEY’RE GONNA RESEMBLE FRIED
CHICKEN LIKE WE HAVE THIS FINISH
DISH RIGHT HERE. SO WHAT I’M GONNA BE DOING, I’M
BASICALLY JUST USING A REGULAR
FRIED CHICKEN BATTER. SO HERE I HAVE SOME FLOUR, I’M
GONNA STIR IT UP. I HAVE UM NUTRITIONAL YEAST IN
HERE, WHICH IS A GETTING A LITTLE SECRET. WE HAVE OLD BAY SMOKED PAPRIKA
ONION POWDER, ALL THAT STUFF THAT YOU WOULD
USUALLY USE FOR A FRIED CHICKEN BATTER. AND THEN OVER HERE WE
HAVE THE WET. SO WE HAVE SOME
SOY MILK OVER HERE. YOU CAN USE ANY NON MILK, SOME MUSTARD AND SOME HOT SAUCE
BECAUSE THIS IS GOING TO BE A
SPICY ICY FRIED CHICKEN. SO I JUST UH TURN THAT UP
TOGETHER. SO HERE’S THE THING WHEN YOU’RE GOING TO DO THIS,
YOU WANT TO DOUBLE BATTER IT
FIRST, YOU DO YOUR, YOUR WET. SO DIP, DIP, DIP, PUT IT INTO THE
DRY, USE A DIFFERENT HAND. WE’RE NOT GONNA CROSS THIS
RIGHT. USE A DIFFERENT HAND FOR
THE DRY, STICK IT BACK INTO THE WET. OK? DOUBLE DREDGE THAT. OK? AND THEN YOU DO THAT BECAUSE THEN YOU’RE
GONNA HAVE MORE FLAVOR ON YOUR, YOU KNOW THE FRIED BATTER. IT’S GONNA BE CRUNCHIER. IT’S
GONNA BE MORE FLAVORFUL. IT’S
GONNA BE SO GOOD AND YOU’RE JUST GONNA FRY THIS
FOR ABOUT FOUR MINUTES, 4 TO 5 MINUTES UNTIL IT’S NICE
AND CRISPY AND LIKE GOLD AND BROWN LIKE WE
HAVE OVER HERE BASICALLY AND IT’S SUPER EASY TO DO. IT’S
JUST CAULIFLOWER, IT’S
DELICIOUS. TWO MINUTES, ABOUT TWO MINUTES
LEFT. WE WANT TO MAKE SURE WE
GET TO THESE TACOS. LET ME SHOW YOU THE TACOS. OK.
SO THESE TACOS ARE INCREDIBLE.
THESE ARE LENTIL TACOS. ALL RIGHT. SO WITH A MANGO
GUACAMOLE. SO WHILE THAT’S FRYING OVER
THERE, LET ME JUST SHOW YOU THIS
IS SO EASY. SO THE MANGO GUACAMOLE, IT’S JUST A REGULAR GUACAMOLE
WITH MANGO ADDED AND YOU KNOW
YOUR LIME, YOUR CILANTRO, ALL THAT GOOD
STUFF. NOW, AS FAR AS THE LENTIL TACOS
COME, I HAVE MY TOMATOES OVER
HERE. ALL THAT IS, IT’S SO EASY. YOU DO SOME TOMATOES, COOK THEM
UNTIL THEY’RE REALLY NICE AND
SOFT. AND THEN YOU’RE GOING TO ADD IN
YOUR LENTILS, YOU’RE GOING TO ADD IN SOME
CHOPPED KALE. YOU CAN USE FROZEN KALE OR
SPINACH OR ANY OTHER GREEN YOU
WANT. AND THEN YOU’RE GOING TO ADD IN
YOUR SPICES. I LIKE TO MEASURE
MINE OUT AHEAD OF TIME. SO I HAVE CUMIN CHILI POWDER. LOTS OF
SALT. YOU COOK THAT DOWN. I KNOW WE DON’T HAVE MUCH TIME.
SO YOU COOK THAT DOWN AND THEN YOU’RE GOING TO HAVE
SOMETHING LIKE THIS. BASICALLY NICE TENDER LENTILS WITH. THANK YOU. AND IT’S SO EASY TO
MAKE. IT TAKES JUST A FEW
MINUTES. ANYBODY CAN DO IT. AND IT’S GREAT FOR ANYONE,
WHETHER YOU’RE VEGAN OR NOT. IT’S JUST A REALLY NICE,
HEALTHY, LIGHT, SUPER FLAVORFUL
AND FILLING VEGAN MEAL. WELL, JAN, YOU NAILED IT. THERE’S A COUPLE
OF DAYS LEFT FOR VEGANUARY
PEOPLE OUT THERE. SO, SOMETHING TO MAKE TONIGHT, WE
APPRECIATE IT. AND IF YOU DO WANT TO MAKE IT
TONIGHT, YOU GO TO
TODAY.COM/FOOD FOR THE RECIPE. NEXT WEEK, NEXT MONTH, FEBRUARY, YOU NEED THE, IT, THE TODAY SHOW’S NEWEST FAN. LITTLE OUT ROOKERY. GOOD MORNING. THANKS FOR UH
HELPING US LAUNCH THIS THING. YOU ARE SO WELCOME. DO YOU LIKE
THE DARKNESS OUTSIDE IN L A? OH, MY GOSH. IT’S AN EARLY ONE WHO DOESN’T
WANT TO WAKE UP AND, AND, AND
MAKE CHILI. WHAT DO YOU, WHAT, WHAT DO YOU
GOT FOR US TODAY? SO WE’VE BEEN MAKING ALL SORTS
OF HEALTHY RECIPES IN JANUARY
AND THIS IS ONE OF THE MOST POPULAR
RECIPES ON MY WEBSITE. IT’S A BLACK BEAN, SWEET POTATO
CHILI THAT EVEN LIKE A TRUE MEAT
LOVER WOULD LOVE. AS YOU SAW EARLIER, I JUST SAUTE
SOME ONION AND SOME SWEET
POTATOES AND LIKE A LARGE, HEAVY BOTTOM SKILLET. AND I’M GONNA SEASON IT WITH
GARLIC SALT, PAPRIKA CAYENNE AND
A LITTLE CUMIN AND JUST KIND OF TOAST THAT UP.
AND THEN EVERYTHING JUST GOES IN HERE. SO WE HAVE BLACK BEANS, WE HAVE
QUINOA, WE HAVE FIRE ROASTED TOMATOES
AND IT’S JUST GONNA SIT ON THE STOVE AND KIND OF
SIMMER FOR, WITH A LITTLE BIT OF STOCK. UM, YOU COULD USE QUINOA, YOU COULD USE FARO, YOU COULD
USE BARLEY, YOU COULD USE RICE
AND LITERALLY, IT’S JUST KIND OF A SET IT AND
FORGET IT KIND OF THING. AND I’M OBSESSED WITH IT. BLACK BEANS. IF YOU DON’T LIKE BLACK BEANS
BECAUSE YOU USE A DIFFERENT KIND
OF BEAN. YOU COULD USE CHICKPEAS, YOU
COULD USE KIDNEY BEANS, RED BEANS, LIKE WHATEVER KIND OF
BEANS YOU HAVE. IT’S MADE YOU GROUND BEEF. SO YES, IF YOU WANTED TO SAUTE SOME LIKE
CHICKEN OR GROUND TURKEY OR PUT SHREDDED CHICKEN IN
BEFORE IT IS LIKE PERFECT. AND THEN EXTRA WAY TO ADD SOME
PROTEIN AND GABY WITH, WITH MOST
CHILIES. THEY’RE BETTER EVEN LATER. IS
THIS A GOOD MAKE AHEAD? THIS IS ONE OF THE. SO YES,
THIS, THIS I ACTUALLY MADE
YESTERDAY AND IT’S BETTER TODAY THAN IT
WAS LAST NIGHT WHEN I MADE IT. THE FLAVORS HAVE TIME TO DEVELOP
AND I’M JUST GONNA SEASON IT WITH OUR GARNISH IT
WITH A LITTLE CHEESE, A LITTLE CILANTRO SOME LIME JUICE. AND THEN IF YOU WANT TO GET A
LITTLE FANCY, LIKE YOU SEE ON
THAT PHOTO, I LIKE TO ADD A LITTLE CREMA, WHICH IS JUST KIND OF LIKE A
WATERED DOWN SOUR CREAM TO GIVE IT A LITTLE EXTRA
CREAMINESS AND IT’S PERFECTION. YUMMY. WHAT’S OUR SECOND? YOU GOT
ANOTHER DISH FOR US? YEAH. SO LET’S TALK ABOUT
VEGETABLES BECAUSE I FEEL LIKE
SO MANY PEOPLE DON’T KNOW HOW TO MAKE
VEGETABLES PROPERLY. AND THE KEY TO VEGETABLES IN MY
OPINION IS ROASTING THEM. SO, AS
YOU CAN SEE, WE’VE GOT A BUNCH OF
CAULIFLOWER. I HAVEN’T OVERCROWDED THE PAN
AND IT’S SUPER CARAMELIZED. I JUST POPPED IT INTO AN OVEN
425 DEGREES. LET EVERYTHING ROAST UP UNTIL IT’S NICE AND
GOLDEN. AND THEN TO MAKE MATTERS EVEN
BETTER, I MAKE A HOMEMADE TAHINI
SAUCE. SO THIS IS A LITTLE TAHINI. I’M JUST GOING TO PUT A LITTLE
BIT OF GARLIC IN THERE. A LITTLE BIT OF MEYER LEMON. I
MEAN, I’M IN L A. WHY NOT? YEAH, YOU COULD DIP YOUR FRENCH
FRIES IN IT, SOME SALT AND
PEPPER, STIR IT ALL UP AND THEN YOU
COULD PUT ON CAULIFLOWER, YOU
COULD PUT IT ON BROCCOLI. YOU COULD, I MEAN, I’M BLANKING
ON OTHER VEGETABLES RIGHT NOW
BECAUSE WE’RE ALIVE. BUT TRULY, YOU CAN PUT IT ON EVERY
VEGETABLE KNOWN TO ME AND IT’S A
PERFECT WAY TO MAKE VEGETABLES, YOU KNOW, A
LITTLE BIT MORE DELICIOUS,
ESPECIALLY FOR KIDS. YEAH. GABY. SPEAKING OF VEGETABLES AND KIDS
YOURSELF, ADMITTEDLY, YOU ATE LIKE A SEVEN YEAR OLD
UNTIL YOU WERE 17, RIGHT? I HAVE A NINE YEAR OLD AND, AND AS I’M ASKING THIS FOR EVERY
PARENT WATCHING RIGHT NOW BECAUSE IT’S REALLY
CONCERNING FOR SIR. AND I, NOW THAT ETTA LITERALLY
ONLY EATS GRILLED CHEESES AND
PASTA. AND I WONDER LIKE LITERALLY,
ALMOST. AND I’M WONDERING LIKE, WHAT IS THERE ANYTHING WE CAN DO
TO HELP THAT ALONG OR ARE WE SUPPOSED TO JUST
LET THAT HAPPEN? SO MY PARENTS LET IT HAPPEN TO
BE TOTALLY HONEST. AND THEN I WENT TO CULINARY
SCHOOL AFTER COLLEGE AND I SEEM
TO BE OK. BUT I WILL SAY WHEN YOU MAKE
VEGETABLES LIKE THIS AND YOU GET THAT CARAMELIZED FLAVOR AND YOU
TELL YOUR KIDS IT TASTES LIKE
CANDY. LIKE WHEN I WAS A PRIVATE CHEF,
I USED TO TELL THE KIDS THAT AND THEY WOULD CLEAR THE TABLE. SO I FEEL LIKE AND GETTING THEM
INVOLVED IN THE KITCHEN IS
REALLY NICE. MY DAUGHTER’S ONE, SHE CAN’T
COOK YET, BUT I CAN’T WAIT TILL I CAN MAKE
HER CHOP THINGS. YOU’RE LIVING PROOF THAT THERE’S
HOPE FOR US ALL. SO THANK YOU. I’VE ACTUALLY WONDERED THAT, YOU
KNOW, WHEN YOUR KIDS EAT NO
VEGETABLES, LIKE WHAT HAPPENS, THEY TURN INTO CHEFS LIKE MAKES ME FEEL A LOT BETTER. THERE IS HOPE. LAST TIME I ALSO NEVER HAD SEAFOOD
BEFORE. I WAS 24. SO THERE IS HOPE IT EVERY MORNING FOR 20 YEARS IS
FINE. ALL RIGHT, GY, THANK YOU SO MUCH. OK,
HERE’S A QUESTION. DO YOU HAVE SOMEWHERE BETWEEN
TWO AND 10 RANDOM PUMPKINS LYING AROUND
YOUR HOUSE RIGHT NOW. I HAVE TWO. WELL, DO NOT THROW THEM AWAY, COOK WITH THEM INSTEAD HERE TO
SHOW US HOW TO MAKE A DELICIOUS
ROAST. PUMPKIN RAMEN. DOESN’T THAT
SOUND INCREDIBLE? THE AUTHOR MISSION VEGAN. DANNY
BOWEN. HI, DANNY. GOOD MORNING. HOW ARE
YOU? PUMPKIN? I FEEL LIKE I FEEL LIKE EITHER YOU MAKE
PUMPKIN PIE OR YOU THROW IT
AWAY. THAT’S RIGHT. YEAH. WELL, YOU KNOW, I LOVE THIS
TRICK IS LIKE THIS IS THE
EASIEST DISH. I LOVE MAKING THIS AT HOME FOR
MY SON. YOU KNOW, IT’S A GOOD WAY TO GET
HIM TO EAT PUMPKIN. THAT’S NOT
JUST PUMPKIN PIE. AND WHERE IS THAT? YOU LIKE
PUMPKIN SEEDS? YOU LOVE PUMPKIN SEEDS? OK. SO I
WANT TO SHOW YOU A TRICK WITH
HOW TO GET THE SEEDS OUT. THIS IS A
SMALLER PUMPKIN THAT’S LIKE A, IS THAT ONE THAT YOU COOK? LIKE, CAN YOU COOK WITH ALL PUMPKINS
YOU COOK WITH MOST ANY PUMPKIN LIKE DECORATIVE
GOURD YOU CAN COOK WITH. IT JUST DEPENDS ON HOW LONG IT’S
BEEN SITTING OUT. CUT IT WHEN THEY’RE CAVED IN,
DON’T YOU? BUT WHEN YOU CUT IT IN
HALF, YOU’LL SEE THESE SEEDS
HERE. A GOOD TRICK TO GET THE SEEDS
OUT IS TO KIND OF LIKE KIND OF MAKE AN OUTLINE
AROUND WHERE IT IS HERE AND THEN JUST USE A SPOON AND
SCOOP THEM RIGHT OUT. RIGHT. THAT’S EASIER THAN I THOUGHT IT
WAS. SO YOU’RE GONNA SCOOP ALL THE
SEEDS OUT AND GET ALL THAT HAIR
AND ALL, ALL THE BUSINESS. OK? AND THEN, AND SO FROM HERE, WHAT WE’RE
GONNA DO IS WE’RE GONNA SEASON THIS. SO
I’D LIKE TO DO A LITTLE BIT OF
OLIVE OIL AND THIS IS GOOD. BY THE WAY, IT
SMELLS AMAZING IN HERE. THANK YOU. THIS IS A GREAT TRICK FOR
ROASTING PUMPKIN, SEASON IT WITH A LITTLE BIT OF
OLIVE OIL AND SALT AND THEN
LEAVE IT, LEAVE THE SKIN ON IT. THAT’S GOING TO CREATE A LITTLE
JACKET IN THE OVEN AND IT’S GONNA STEAM INSIDE
OF THIS, RIGHT? YOU JUST STEAM IT IN THE OVEN
FOR HOW LONG? SO AT 375 ABOUT 45 MINUTES AND
YOU PAIN UNTIL IT’S LIKE JUST
TENDER AND LOOK AT THIS THING. I THOUGHT THAT WAS DOUGH.
REALLY? WHAT HAPPENS IS IT STED IN THE SHACK AND IT BECOMES LIKE
A CUSTARD YOU ALL. SO GO AND THIS RECIPE IS AMAZING
BECAUSE WHAT I DO IS I GET A LITTLE BIT OF OLIVE
OIL AND GARLIC, GET IT REALLY NICE AND SOFT AND
LIKE GET IT FRAGRANT, THROW THIS
RIGHT IN THERE. THE SKIN ON THE SKIN ON THIS PUMPKIN, BREAK
IT UP, GO AHEAD, BREAK IT UP
THERE. SO THIS IS THE BASE FOR OUR
RAMEN AND THIS IS GONNA CREATE MUCH LIKE THIS IS
ACTUALLY A LOT OF RAMENS, HAVE A LOT OF VISCOSITY FROM A
LOT OF BONES AND LIKE THIS IS
ALL VEGAN. SO THE THE PUMPKIN GONNA GIVE A
LOT OF BODY FLAVOR. SO THAT’S
ALL DONE. YOU SEASON THAT THIS IS A LITTLE
BIT OF MUSHROOM SEASONING OR
LIKE A SOUP BOUILLON. IF YOU HAVE LIKE INSTANT RAMEN,
IF YOU HAVE AN INSTANT RAMEN
PACKET, YOU CAN THROW IT IN THERE A
LITTLE BIT OF THAT. A LITTLE BIT OF SALT. A LITTLE BIT OF SOY SAUCE AND THEN WATER. YOU WANNA COVER
THIS WITH WATER, LET THAT COOK AWAY. YEAH. AND THIS CAN, THEN ONCE THIS
COMES TO A BOIL, YOU KNOW, LET IT SIMMER FOR ABOUT FIVE
MINUTES. IT’S GOOD TO GO. SO I’M GONNA SHOW YOU HOW TO
MAKE ONE OF MY FAVORITE CHILI PASTE RIGHT
NOW AT THE FARMER’S MARKET. THERE’S REALLY AMAZING CHILIES
STILL. UM, THESE HAVE JUST BEEN
ROASTED. ARE THESE SPICY? SOME OF THEM
ARE SPICY. DO YOU LIKE SPICY?
SURE. YEAH, THAT WAS A KIND OF A BABY FOOD. I LIKE. WHAT I DO IS I ROAST THEM AND
SOUNDED THE SAME AS THE PUMPKIN,
OLIVE OIL, SALT, ROAST THEM UNTIL THEY’RE SOFT AND THEN
THROW THEM UNDER THE CHAR AND GET THEM KIND OF BOILED UP. SO ALL THE SEEDS, ALL THE HOT
STUFF. EVERYTHING STAYS IN A
LITTLE BIT OF VINEGAR WHEN YOU COOK FOR YOUR SON. DO
YOU TAKE SOME OF THE SEEDS OUT
OR? NO? SO WHEN MY SON, WHEN I COME TO
MY SON, I GIVE HIM A LITTLE BIT,
YOU KNOW, I LIKE TO LIKE, HE LIKES TO LIKE, HOW IS HE HE’S ALMOST 90, I’M COMING OVER TO EAT. I HAVE A
NINE YEAR OLD TOO. SO THAT WILL
GO IN THERE. YOU BLEND THAT TT SAUCE AND SO FOR THE ACTUAL RAMEN, REALLY, REALLY SIMPLE, YOU GET
IT LIKE THIS IS OUR BROTH. IT’S
BEEN COOKED. YOU ADD SOME NOODLES IN HERE. YOU ADD SOME SPINACH OR SOME
GREENS ONCE THE NOODLES ARE COOKED AND THE
SCREENS ARE WILTED. IT LOOKS LIKE THIS. NO, I, I DIDN’T PUT ANY YET, BUT
HERE’S EXTRA PUMPKIN SEEDS. IF YOU LIKE, IF YOU HAVE PUMPKIN
SEED OIL, YOU CAN PUT PUMPKIN
SEED OIL ON THERE. IF NOT OLIVE OIL. OH MY GOD, DANNY. THAT’S, YOU KNOW WHAT YOU WOULD LOVE THIS. I’M GONNA TAKE
SOME HOME. OH MY GOD, THAT’S SO
GOOD. I GET SPINACH TOO. YEAH. THANK YOU DANNY. AND FOR THIS RECIPE AND MORE GO
TO TODAY.COM/FOOD AND CHECK OUT
DANNY’S BOOK. IT’S GOT SOME GREAT RECIPES.
MISSION VEGAN. YOU CAN BUY IT WHEREVER YOU BUY
YOUR BOOKS OR HEAD.
TODAY.COM/GREAT. THIS IS WHAT I WANTED. THANKSGIVING AND CHRISTMAS, THERE’S USUALLY A LOT OF
OVERINDULGING SO YOU MAY WANT TO
LIGHTEN THINGS UP. OK, SO WHY NOT GO VEGAN AT
TIMES? THAT’S THE NAME OF THE NEW
COOKBOOK FROM NEW YORK TIMES. BEST SELLING AUTHOR JESSICA
SEINFELD. AND IT’S CHOCK FULL OF RECIPES
THAT ARE SO SIMPLE AND
DELICIOUS. YOU MAY NOT MISS THE MEAT
JESSICA’S HERE. YOU GUYS HAVE A
REAL CONNECTION. THE TWO OF YOU, WE’RE SORT OF
RELATED, BUT WE’RE GOING TO BE RELATED.
HOW? WELL, HER CAT, OUR CATS ARE
ENGAGED. HER CAT JAVIER. OH, LOOK, HE’S ON THE LEFT. JAVIER’S ACTUALLY DID AN ENGAGEMENT
PHOTO. THAT’S NOT ELEANOR ON THE
RIGHT. BUT IT LOOKS LIKE ELEANOR. NO COVID. YEAH. NO, ACTUALLY
ELEANOR LOOKS MORE LIKE JAVIER. JAVIER. THAT’S MY CAT ON THE LEFT. MY CAT, JAVIER IS MARRYING
ELEANOR. BARBARA’S BARBARA’S, MY SISTER IS VERY ENGAGED AND YOU KNOW, I
JUST WANT TO SAY THE LOVE BETWEEN THE TWO OF
THEM. THEY JUST ARE, WHY NOT
LOOK AT THEM, THEY LOOK AT JAVIER IS ON THE RIGHT. ELEANOR
IS ON THE LEFT. SHE’S A LITTLE ROUGH AND TUMBLE
IN THAT PICTURE. SHE REALLY IS. HOW DID THEY MEET THEY MET ONLINE ON, YOU KNOW WHAT? WAIT, BUT JESSICA HONESTLY, WE JUST, WE COULDN’T
LET YOU GO WITHOUT GETTING YOU A LITTLE
WEDDING DRESS FOR ELEANOR AND A LITTLE TUXEDO FOR JAVIER. SO SWEET. OK, THIS IS THE BIGGEST, IT’S A BIG ANNOUNCEMENT AND IF Y’ALL
WANT A VENUE FOR THE WEDDING,
YOU CAN COME HERE. YOU DO WEDDINGS. WE DO PET WE WEDDINGS ON THE PLA YEAH, WE DO A WEDDING. WE HAVE TO ASK YOU IS JAVIER VEGAN. UM NO, HE’S NOT VEGAN. UM HE’S VEGAN AT TIMES BUT
WE’RE, WE’RE WORKING ON HIM. HE’S THE HARDEST ONE IN THE
FAMILY. WHAT, WHAT INSPIRED THIS IS IT JUST
BECAUSE PEOPLE LIKE TO BE VEGAN
FOR A LITTLE WHILE, BUT THEY DON’T WANT TO COME OUT. I THINK THEY FEEL LIKE THIS ARE GONNA FAIL. AND I HATE THAT WORD FAILURE
AROUND FOOD. I THINK THERE SHOULD BE NO SHAME
ASSOCIATED WITH FOOD. WELL, THAT’S WHY WE LIKE THAT AT
TIMES. THIS IS JUST WHEN YOU FEEL LIKE
STEPPING IT UP A LITTLE AND
ACTUALLY HODA THINKS YOU WROTE THIS BOOK FOR
HER BECAUSE SHE WAS VEGAN FOR
TWO DAYS. IT WAS REALLY GREAT. I FELT GOOD
DURING THOSE TWO DAYS. WELL,
THAT’S THE POINT. IF YOU FEEL REALLY GREAT, YOU
KEEP DOING SOMETHING AND I’M HERE TO MAKE IT EASY FOR
YOU, JOE JOE’S. WE HAVE FOR DINNER AND THAT IS ALSO THE POINT. GET PEOPLE EATING THE FOODS,
THEY ALREADY LIKE JUST MAKE THEM
VEGAN. AND SO LET’S, LET’S DO THIS ONE REALLY QUICK
BECAUSE I THINK WE TOOK UP A LOT OF TIME IN THE SEGMENT TO LARGE
TOP HERE WITH OUR RED PEPPER. WE’RE GONNA THROW IT IN THE FOOD
PROCESSOR, JENNA. DO YOU LIKE TO
USE THE FOOD? SURE. OK. OK. PULSE IT A COUPLE TIMES. SO
IT’S THE SAME SIZE ELY TOPPED.
THIS IS BEAUTIFUL. IT’S ALL HERE. YOU
SAUTE, YOU ADD IN THERE. THIS IS
ONIONS, THIS, WHAT’S IN HERE? IS
THAT NO OIL OR OLIVE OIL, ONION GARLIC AND OUR
PEPPERS THAT WE JUST CHOP. NOW WE’RE GONNA PUT IN OUR
CAULIFLOWER YEAH. SO WE’RE GONNA JUST THAT. YEAH. SO IT’S ALL DONE IN YOUR
FOOD PROCESSOR. WE’RE GONNA COOK THIS FOR SIX MINUTES. YES. THESE ARE CANNELLINI BEANS. BUT YOU CAN USE CHICKPEAS OR YOU
CAN USE RED KIDNEY BEANS AND THEN WE’RE
GONNA MAKE OUR SAUCE. BUT LET’S MAKE IT OVER HERE. SO
WE HAVE SOMETHING TO DO IN THIS
SEGMENT. OK. UM, OK. THIS IS APPLE CIDER VINEGAR. I KNOW YOU COULD ACTUALLY COOK
WITH THAT. I JUST LIKE SWALLOW
IT KIND OF DISGUSTING. YEAH. WELL PEOPLE SAY YOU’RE SUPPOSED
TO FOR ALLERGIES. YEAH. WHY DON’T YOU PUT THE WATER IN
JOHN? THIS IS, AM I DOING OK? YOU’RE DOING GREAT. WAIT,
WHAT WAS ALL THOSE SPICES YOU’RE
DOING? NOW? YOU WANT TO TALK ABOUT IT?
OK. THIS IS A LITTLE CAYENNE PEPPER,
CHILI POWDER, SALT PEPPER. UM WE PUT BROWN SUGAR, TOMATO
PASTE, WATER, APPLE CIDER
VINEGAR. WE’RE GONNA MIX THAT. YOU PUT IT IN HERE. YEAH. DO YOU
WANNA MIX THIS? THEY TOLD ME NOT
TO GIVE YOU A KNIFE. THAT WAS MY INSTRUCTION. MAYBE I’LL TAKE THAT WEDDING
DRESS BACK. THE CAT WEDDING
COULD BE AWESOME. LET’S PUT THIS OVER HERE AND D THAT IN THERE AND HERE ARE NICE
PRETTY. THAT IS WHAT IT LOOKS LIKE. I
MEAN, IT IS DELICIOUS IS ACTUALLY DELICIOUS AND THIS IS OUR BUN THAT’S UM
BEEN TOASTED WITH SOME OLIVE OIL
IN A SKILLET. YES. GORGEOUS. LET’S PUT SOME
PICKLES ON THERE IS DELICIOUS. THE PICKLES ARE THE
BEST PART BREAD AND BUTTER. WHAT DO YOU DO? I DON’T. NOT SWEET. RIGHT. NO, THAT’S A GREAT IDEA. ACTUALLY, SOMEBODY ON MY
INSTAGRAM SAID, PUT SOME VEGAN CHEDDAR CHEESE ON
THAT AND THEN YOU’RE GOOD. AND I THOUGHT THAT WAS A GREAT
IDEA. AND HERE YOU GO. OK. NOW, IS, IS
YOUR FAMILY? MY FAMILY IS ON BOARD. IT’S
WEIRD. ACTUALLY, MY SON LAST NIGHT JULIAN SAID
YOU DON’T EVEN NEED TO TELL ME
ANYMORE THAT THINGS ARE VEGAN BECAUSE I THINK
THEY’RE SICK OF GETTING SURPRISED
BECAUSE I’M LIKE, THAT’S VEGAN AND THEY’RE LIKE, OK, IT’S SPICY AND DELICIOUS. WHAT ARE THESE? THESE ARE IF YOU HAVE A PERSON
IN YOUR LIFE WHO’S LIKE, I’M
NEVER, I WILL NEVER EAT VEGAN FOOD. SERVE THEM. THESE, THESE ARE
PEANUT BUTTER BARS AND THEY ARE SO DELICIOUS. I MADE THEM LAST NIGHT. THIS HAS
A GRAHAM CRACKER CRUST CRUST.
LAST NIGHT. I MADE THEM WITH BUTTER. I, NO, IT HAS UM COCONUT CREAM
PEANUT BUTTER. IS THAT GREAT? I KNOW THOSE ARE IN BY BOOK VEGAN AT
TIMES. THAT IS A SHOW STOPPER. BUT I KNOW, BUT I’M SO HAPPY. WE LOVE CATS. WE LOVE VEGAN
FOOD. I LOVE YOU. TUNE INTO OUR
CAT WEDDING TB G YOU HAVE TO SERVE. THIS IS THE
CAT CAKE, RIGHT? WITH LIKE A LITTLE CAT
NIP. ALL ARE THESE RECIPES AT TODAY.COM/FOOD AND CHECK OUT THE VEGAN AT
TIMES. IT IS FILLED WITH RECIPES
LIKE THIS. ALL YOU HAVE TO DO IS GO TO
DAY.COM/STOP. STOP. DON’T STOP, DON’T STOP. THE AUTHOR OF THE KOREAN VEGAN
COOKBOOK. JOANNE MADE A CAREER AS A HIGH
PROFILE TRIAL LAWYER, BUT FOUND ANOTHER PASSION AFTER
SHE AND HER HUSBAND DECIDED TO GO VEGAN POSTING
COOKING VIDEOS ONLINE. NOW SHE SHARES VEGAN FRIENDLY AND RECIPES INSPIRED BY HER
FAMILY WITH HER 4 MILLION
FOLLOWERS, JOAN. GOOD MORNING. IT IS SO GREAT TO
SEE YOU. THANK YOU FOR BEING
HERE. YOUR COOKBOOK IS ALREADY A
SUCCESS. IT’S ON THE NEW YORK
TIMES BEST SELLER LIST. SO TELL US WHAT WE CAN EXPECT
FROM THE KOREAN VEGAN. WELL, GOOD MORNING TO ALL OF
YOU. I’M SO EXCITED TO BE HERE AND
THANK YOU FOR THE KUDOS ON THE
COOKBOOK. THE COOKBOOK IS, IT’S BASICALLY AN EXTENSION OF
THE KOREAN VEGAN ONLINE. A BUNCH OF KOREAN VEGAN RECIPES
WITH STORIES SPRINKLED
THROUGHOUT ABOUT MY FAMILY AND WHAT IT WAS LIKE
GROWING UP AS A KOREAN AMERICAN. WHAT ARE THE BEST MEMORIES YOU
HAVE ABOUT GROWING UP YOUR
EXPERIENCE? THAT SORT OF INSPIRED YOU TO
WRITE THIS. WELL, ONE OF MY FAVORITE
MEMORIES IS WAKING UP AT AROUND
11 O’CLOCK AT NIGHT. MY MOM FRANTICALLY MAKING THESE
FAMOUS EGG ROLLS FOR MY FATHER’S
POTLUCK DINNER, A HOLIDAY POTLUCK DINNER AND SHE’S SITTING THERE FRYING
ALL THESE EGG ROLLS AND I WANTED
TO EAT SOME, BUT IT WAS TOO LATE AT NIGHT AND
SHE WOULDN’T LET ME HAVE ANY. AND SO THAT IS ONE OF THE
REASONS I LOVE MAKING THESE EGG
ROLLS, EVERY HOLIDAY. OH MAN, I’M LOOKING AT THOSE
PHOTOS. THEY’RE MAKING ME
HUNGRY. SO, JOANNE, WHAT DO YOU GOT
PLANNED FOR US TODAY? I GOT, I
GOT, I GOTTA KNOW UH WELL, I, I’VE GOT THE FAMOUS AIR
GIRLS. THESE ARE THE AIR GIRLS THAT MY
MOM WOULD MAKE FOR EVERY
HOLIDAY, POTLUCK DINNER, EVERY CHRISTMAS, YOU KNOW, EVERY
THANKSGIVING. YOU KNOW, MY TEACHERS WOULD BE
ASKING, HEY, JOANNE, DOES YOUR MOM MAKE THOSE AIR
GIRLS AGAIN THIS YEAR? SHE WOULD ALWAYS BE GIVING MY
TEACHERS THESE EGG ROLLS. SO THAT’S WHAT
WE’RE MAKING. WE’RE ALSO GOING TO MAKE SOME
KIMCHI FRIED RICE, WHICH IS THE PERFECT
ACCOMPANIMENT IN MY OPINION TO
THESE EGG ROLLS. JOAN, FIRST OF ALL, FOR THE
RECORD, IT’S NEVER TOO LATE FOR
EGG ROLLS, BUT OBVIOUSLY YOU’VE GOT A LOT
OF VEGGIES IN THERE. SO HOW DO WE MAKE SURE THAT
THEY’RE COOKED PROPERLY? OK. SO WE DO HAVE A LOT OF VEGGIES
IN HERE AND THAT’S ONE OF THE WONDERFUL
THINGS ABOUT EATING A MORE PLANT BASED DIET IS BECAUSE NOW
YOU HAVE AN EXCUSE TO EAT THOSE VEGETABLES THAT WE
WERE TALKING ABOUT EARLIER, ESPECIALLY WITH THE NEW YEAR. WE HAVE SOME CELERY. WE ALSO
HAVE SOME RED ONION, WE HAVE
CARROTS, WE HAVE MUSHROOMS. WHAT WE’RE GONNA DO IS WE’RE
ACTUALLY GONNA GIVE THEM A ROUGH
CHOP AND ADD THEM TO OUR PAN RIGHT NOW
WITH A LITTLE BIT OF OIL. AND THE REASON I LIKE TO DO THAT
IS BECAUSE I WANT TO GIVE THEM A LITTLE BIT OF A COOK
BEFORE WE DEEP FRY THEM. WHEN WE WRAP THEM FOR OUR EGG
ROLLS, I’M JUST GONNA START BY
THROWING MY MUSHROOMS, MY ONIONS AND OF COURSE SOME
WONDERFUL GARLIC. AND AS YOU CAN SEE, IT’S ROUGH
CHOP. THERE’S NOTHING THAT NEEDS TO BE
REALLY CHOPPED QUITE YET. WHAT ARE SOME OF THE OTHER EGG
ROLL STUFFING IDEAS AS YOU WALK US THROUGH THE
VEGETABLES? WHAT ARE SOME OTHER IDEAS THAT
YOU COULD USE? YOU KNOW, I’VE KIND OF EXPERIMENTED WITH
SO MANY DIFFERENT THINGS NOW AND I LOVE TO PUT IN THINGS LIKE
LENTILS AND BEANS, WHICH I’M GONNA TELL YOU RIGHT
NOW. MY MOM GONNA BE LIKE, WHAT ARE
YOU TALKING ABOUT? JOY? YOU PUT BEANS, TWO EGG ROLLS. BUT I’M ALWAYS LOOKING FOR WAYS
OF ADDING LEAN PROTEIN TO SORT OF MY MAIN DISHES TO
MAKE THEM A LITTLE MORE FILLING AND SATISFYING. AND BEANS ARE FANTASTIC. LENTILS
ARE GREAT. ADD DIFFERENT KINDS
OF MUSHROOMS. YOU KNOW, YOUR IMAGINATION IS
REALLY THE LIMIT HERE. WHAT’S THE SECRET TO ACTUALLY
SEALING THE EGG ROLL UP? I MEAN, TO ME AS A NOVICE OR IN
OTHER WORDS, A HORRIBLE COOK. THAT’S WHAT MAKES ME THE MOST
NERVOUS ABOUT THIS. I DOUBT YOU’RE A HORRIBLE COOK.
BUT YOU KNOW THE SECRET HERE, A LOT
OF PEOPLE THINK THAT YOU NEED
EGG WASH, WHICH IS THE TRADITIONAL WAY OF
DOING THINGS. BUT ONE OF THE THINGS THAT MY
MOM HAS STARTED EXPERIMENTING
WITH BECAUSE HER DAUGHTER HAS GONE VEGAN IS USING
WATER IN PLACE OF THINGS LIKE
EGG WASH. AND WHEN SHE FIRST TRIED THIS,
SHE WAS LIKE, I DON’T THINK THIS
IS GONNA WORK JOANNE, BUT BELIEVE IT OR NOT, IT WORKED PERFECTLY AND YOU ARE
GONNA HAVE NO PROBLEM SEALING THESE EGG ROLLS WITH JUST A
LITTLE BIT OF WATER. AND JOANNE, WHAT ELSE DO YOU
HAVE IN STORE FOR US? SO, IN ADDITION TO SORT OF THESE
EGG ROLLS, LIKE I MENTIONED IN
THE BEGINNING, ONE OF MY FAVORITE THINGS TO EAT
IN ANY MEAL BASICALLY IS KIMCHI
FRIED RICE. I ADD KIMCHI TO JUST ABOUT
ANYTHING. WE’RE GONNA BE ADDING KIMCHI TO
THESE EGG ROLLS AS WELL. UM I’M JUST GONNA THROW SOME
POTATOES INTO OUR PAN HERE. GET
THOSE NICE AND HOT. SO WE’VE GOT HERE THIS BEAUTIFUL
KIMCHI WHICH YOU KNOW, IS A VERY ICONIC KOREAN
INGREDIENT. IT’S A FANTASTIC PREBIOTIC AS
WELL. SO GOOD FOR YOUR GUT HEALTH AND
ALL OF THOSE THINGS. BUT THE BEST THING ABOUT KIMCHI
IS THAT IT ADDS INTENSE, INTENSE FLAVOR TO ANYTHING
YOU’RE GONNA MAKE, WHETHER IT’S
YOUR FRIED RICE, WHETHER IT’S YOUR EGG ROLLS,
YOUR DUMPLINGS, YOUR STEW. AND SO WE’RE GONNA HAVE BOTH
KIMCHI IN OUR EGG ROLLS AS WELL
AS IN OUR FRIED RICE TODAY. SO JOANNE, I’M STARING OF COURSE AT THE EGG
ROLL RIGHT NOW AND THINKING ABOUT IF YOU MAKE A
BIG BATCH, CAN YOU REHEAT THESE AND IF YOU
DO THAT. THE MICROWAVE ALWAYS KIND OF
MAKES THEM SOGGY, RIGHT. WHAT’S THE BEST WAY TO TRY TO
REHEAT IF YOU WANT TO SORT OF
EXTEND THE EXPERIENCE? OH, PETER. SO YOU’VE HIT IT
RIGHT ON THE NAIL. SO THE THING THAT MY MOM ALWAYS
GETS REALLY FRUSTRATED WITH, NO, NO, THESE EGG ROLLS ARE SOGGY THE
BEST WAY TO ENSURE THAT YOU
DON’T HAVE THAT SOGGY SITUATION IF YOU
DO WANNA REHEAT THEM BECAUSE
LET’S, LET’S BE CLEAR HERE. THERE ARE VERY FEW TIMES WE’RE
GOING TO HAVE LEFTOVERS BECAUSE
THEY’RE SO GOOD. BUT IN CASE YOU MAKE LIKE 1000 OF THEM, UH, AND YOU DO HAVE SOME
LEFTOVERS, THE BEST WAY TO DO IT IS TO RE
FRY THEM IN YOUR DEEP FRYER. NOW, IF YOU DON’T WANT TO FRY
THEM, LET’S SAY WE’RE KIND OF
AN, AN AIR FRYER FAMILY. YOU CAN CERTAINLY STICK IT IN
YOUR AIR FRYER. GIVE IT A LITTLE SPRAY OF THAT
OIL, STICK IT IN YOUR AIR FRYER OR
STICK IT IN YOUR CONVECTION
OVEN. BUT IN MY OPINION, THE BEST WAY TO HAVE THAT REAL
CRUNCHY CRISPINESS IS TO STICK
IT IN YOUR DEEP FRYER. RIGHT BEFORE SERVING JOANNE, YOU’VE MADE US ALL VERY
HUNGRY THIS MORNING. IF YOU COULD JUST PACKAGE THAT
ALL UP, HAVE IT COURIERED HERE, WE’LL SEND YOU THE ADDRESS. IT IS SO YOU WILL TAKE 10. IT IS SO GOOD
TO BE WITH YOU. AND FOR THESE RECIPES, HEAD TO
TODAY.COM/FOOD AND BE SURE TO FOLLOW JOANNE ON
SOCIAL MEDIA AT THE KOREAN VEGAN AND PICK UP A COPY OF HER
COOKBOOK OUT. NOW, YOU WON’T BE
ALONE. 4 MILLION FOLLOWERS ARE ALREADY
DOING JUST THAT RIGHT IN. THE WEATHER IS GOING TO BE GOOD
IN YOUR NECK OF THE WOODS THIS
WEEKEND. GO AHEAD AND CHECK THAT PICNIC
LUNCH ON YOUR SUMMER BUCKET
LIST. WE HAVE JUST THE GUY TO HELP
FILL YOUR PICNIC BASKET. MATT IS THE EXECUTIVE CHEF AND OWNER
OF PIG BEACH IN BROOKLYN AND SOON ALSO TO BE IN LONG
ISLAND CITY AND PALM BEACH,
FLORIDA THIS FALL. CONGRATULATION VERY MUCH. WE GOT A LOT OF EXCITING
THINGS IN THE WORKS. WE’RE SUPER EXCITED TO BE BACK
HERE THOUGH. I SEE YOU WHEN YOU’RE LOOKING FIT.
THANK YOU. WE’RE WORKING ON ALL THOSE GOOD
HEALTH THINGS, YOU KNOW, BUT
TRYING TO GET THEIR, WE GOT SOME BEACH SNACKS AND LUNCHES TODAY. WHAT SHOULD WE DO? YOU SAY? A CRUNCHY CHICKEN
WRAP? I’M FAN OF CHICKEN SALAD. I LOVE CHICKEN SALAD AND I KNOW
IT’S GONNA BE CONTENTIOUS, BUT
LIKE, I ALSO LOVE GRAPES IN MY
CHICKEN. SOME PEOPLE LIKE IT. IF YOU DON’T, DON’T PUT THEM IN,
IT’S TOTALLY OK. UM, BUT I ALSO LOVE MAKING IT WITH
ROTISSERIE CHICKEN BECAUSE IT’S
LIKE ALREADY DONE. IT’S ALREADY COOKED. WHO DOESN’T
LOVE ROTISSERIE CHICKEN? IT’S
INEXPENSIVE. IT’S EVERYWHERE. SO ALL WE’RE GONNA DO, WE’RE
GONNA REALLY QUICKLY, JUST TAKE SOME ROTISSERIE
CHICKEN, BREAK IT DOWN INTO THE
BREAST, THE LEGS, THE THIGHS AND WE’RE JUST GONNA
CHOP UP. THE MEAT DOES NOT HAVE TO BE
ANYTHING SORT OF FANCY. JUST CHOP IT UP INTO LITTLE
CHUNKS OR PIECES JUST LIKE THAT. AND THEN FOR THE LEGS AND THIGHS
JUST SHRED THE MEAT. REALLY, REALLY SIMPLE, REALLY,
REALLY EASY. OK. SAVE THE BONES BECAUSE IF YOU
WANT TO MAKE SOUP LATER WITH IT,
YOU CAN PUT SOME WATER CARROTS ON. YOU MAKE A REALLY QUICK CHICKEN STOCK
HERE, CHICKEN BROTH. AND THEN WHAT WE HAVE HERE IS
ALL OF OUR CHICKEN. YEAH, SUPER EASY. NEXT TO CUT OUR GRAPES, WE’RE
GONNA GIVE THIS LITTLE TRICK
THAT EVERYONE LOVES. THIS IS A GREAT HACK. YOU CAN
USE IT FOR CHERRY TOMATOES. YOU
CAN USE IT WITH GRAPES FOR ME. I’M NOT SCARED IF YOU CAN DO IT. SO YOU PUT, YOU PUT THE GRAPES BETWEEN 22 DE
CONTAINERS THAT HOLD THEM IN PLACE AND THEN YOU CAN
JUST SERRATE SLICE. LOOK AT YOU, GIRL, LOOK AT THAT.
NOW, I AM SO IMPRESSED AND CUT
IN HALF. WELL, THAT’S DONE. CUT, WELL DONE. THAT’S SO COOL. THAT’S A HIGH FIBER. THAT’S GREAT. YOU’RE SOUS CHEF, YOU’RE
HIRED. ALL RIGHT. SO NOW IN OUR MIXING BOWL, WE’RE
GONNA TAKE THAT ROTISSERIE
CHICKEN MEAT, THE WHOLE CHICKEN, EVERYTHING WE
HAVE. WE’RE GONNA PUT IT IN OUR BOWL
WITH SOME PLAIN OLD MAYONNAISE,
OF COURSE. AND THEN TO THAT WE’RE GONNA ADD
JUST, YOU KNOW, A HANDFUL OF
GRAPES OR SO, WHATEVER WE WANT IN THERE. I GOT A LITTLE HOT SAUCE.
WHATEVER YOUR FAVORITE ONE IS SOME DIJON MUSTARD. IF YOU DON’T LIKE DIJON, IF IT’S
TOO SPICY FOR YOU, YOU CAN LEAVE
IT OUT. YOU CAN PUT A LITTLE YELLOW
MUSTARD IN THERE IF THAT’S WHAT
YOU WANT. SOME FRESHLY CHOPPED PARSLEY, FRESH LEMON JUICE. I LOVE BRIGHT
CITRUS TO THE CHICKEN SALAD BECAUSE IT KIND OF JUST
WAKES IT UP. BRINGS ALL THOSE
FLAVORS NICELY TOGETHER. SOME CHOPPED SHALLOTS. THIS CAN
BE SLICED SCALLIONS IF YOU DON’T
HAVE SHALLOTS AND AGAIN, SOME CRUNCH CHICKEN
SALAD, CRUNCH WRAPS. WE GOT SOME SMOKED PECANS THAT
CRUNCH THOSE GRAPES. I THOUGHT YOU WERE GONNA PUT
SOME CHIPS UP IN THERE. WELL, WE’RE WAIT, WE’RE GETTING
THERE AT LEAST SOME CHOPPED CELERY. SO IT’S PRETTY MUCH THE STANDARD
CHICKEN SALAD THAT WE LOVE. GET A LITTLE BIT OF SALT AND
PEPPER, MIX IT ALL TOGETHER AND THEN
WE’RE GONNA SLIDE DOWN OVER HERE AND WE’RE GONNA PUT IT INTO OUR
WRAPS. NOW, THESE ARE GREAT. ANY SORT OF WRAP IS A GREAT
THING TO BRING TO THE BEACH JUST BECAUSE IT’S SELF
CONTAINED. THEY’RE EASY TO EAT. AND ONCE ALL OF OUR MEAT GETS
ALL MIXED TOGETHER, WE’RE JUST GONNA TAKE A GOOD
SPOONFUL OF IT. WE’RE GONNA PUT IT RIGHT IN THE
CENTER OF OUR WRAP. I HAVE A SPINACH WRAP
HERE. BUT IF YOU GUYS WANT TOMATO
WRAPS OR WHOLE WHEAT WRAPS,
WHATEVER YOU CAN FIND. BUT THIS IS THE, THIS IS THE,
THIS IS THE KICKER GUYS. WE’RE GONNA TAKE SOME KETTLE
POTATO CHIPS. WE’RE GONNA CRUNCH THEM UP, PUT
THEM RIGHT ON TOP AND WE’RE JUST GONNA WRAP THEM
UP TO GIVE THAT EXTRA CRUNCHY
EFFECT TO THE WRAP AND CHICKEN SALAD CON WRAPS.
BRING IT TO THE BEACH AND YOU’RE
GOOD. YOU’RE GOOD TO GO. OK? YOU PAIR THIS WITH YOUR
GRANDMOTHER’S. THIS IS GRANDMA ROU SMOKY EGGPLANT PUREE. IT’S
BASICALLY BABA GANOUSH. IT’S ONE OF THE THINGS THAT I
GREW UP EATING. I ABSOLUTELY
LOVE IT. YOU CAN MAKE IT, PUT IT IN A
LITTLE DELI CONTAINER, PUT IT IN
THE COOLER, BRING IT TO THE BEACH PITA CHIPS OR POTATO CHIPS OR
VEGGIES, DIP IT IN AND GO NUTS AND ANY GOOD BEACH PLANT HAS TO
HAVE A SWEET AND WHAT’S BETTER, WHAT’S BETTER
THAN A BLONDIE BAR. BUT THESE
ARE BEACH BLONDIE BARS. PIG BEACH BLONDIE BARS. LET’S DO
ONE OF THOSE. YOU CAN, THEY’RE ON THE SWEETS
MENU AT PIG BEEF RIGHT NOW. THEY’RE JUST BASICALLY A WHITE
BROWNIE GUYS. BUT IN THE MIDDLE OF IT WE HAVE
SOME BUTTERSCOTCH CHIPS AND WHITE CHOCOLATE CHIPS IN THERE
TO REALLY BRING IT ALL TOGETHER. THEY’RE SO IN THE CONTAINED EASY. NO MESS. BY THE
WAY, HOW DO YOU STORE THESE
SANDWICHES? SO WE DON’T RUIN IT. SO THE BEST WAY TO DO IT GUYS, IF YOU’RE GONNA MAKE THESE
SANDWICHES BEFORE YOU GO TO THE
BEACH PRE MAKE THEM WITHOUT THE CHIPS
AND THEN WHEN YOU’RE READY, OPEN THEM BACK UP, PUT THE CHIPS
IN SO THE CHIPS DON’T GET SOGGY
OR SCAM THEM IN THAT WAY THEY STAY NICE AND CRUNCHY. EVERY BITE IS GREAT. THIS FOR LUNCH. YOU GET THESE RECIPES. YOU CAN
HEAD TO TODAY.COM/FOOD. SO GREAT TO BE BACK ON THE, EVERYBODY. LOVE IT. OH, THIS IS SO GREAT. AND WE ARE GOING ON A PICNIC AND
I’M BRINGING A WHOLE LOT OF
DELICIOUS STUFF. SO I HOPE THAT YOU GUYS ARE
SHOWING UP WITH YOUR. OK, FOR SURE. SO I LIKE TO SAY IS ALWAYS GOOD TO BRING OUT A
PICNIC AND EVERYTHING IS BETTER
WITH BRUSCHETTA. SO THAT WE’RE GOING TO BE MAKING A PASTA SALAD AND YOU WON’T
BELIEVE HOW EASY IT IS. SO HERE, WHAT I’VE DONE IS I HAVE
ACCORDING TO THE PACKAGE DIRECTIONS JUST BOILED AND
DRAINED FOUR CUPS OF PASTA. YOU DON’T WANT TO DO THE WHOLE
BOX BECAUSE I DON’T WANT TO
DILUTE THE BRUSCHETTA. AND HERE I HAVE A PLUM AROMA. TOMATO. YOU’RE GOING TO
DICE ABOUT FIVE OF THESE SUPER
SMALL. AND YOU CAN SEE HERE BECAUSE THEY’RE NOT AS LIKE
JUICY. THE JUICES RUN NOT AS LIQUIDY, BUT YOU CAN USE
ANY TOMATOES THAT YOU HAVE IN
YOUR HOUSE. YOU DO WANT TO JUST DRAIN SOME
OF THE LIQUID OUT SO THAT YOU
DON’T DILUTE THE FLAVOR. SO HERE I HAVE FIVE OF THEM. I’M GOING TO PUT THIS IN. SO
DYLAN, WHY DON’T YOU THROW IN
THE, THAT’S JUST GOING TO BE RED
ONION BECAUSE IT IS NOT GOOD. SO THIS IS A PROTEIN PASTA.
THERE IS, YOU CAN DO A BE A BEAN
OR LENTIL BASED PASTA. THERE’S SO MANY VARIETIES OUT
THERE. BUT TRULY, IF YOU WANT TO STICK
WITH THE REGULAR, THAT’S MINT
GARLIC, LET’S PUT THAT IN A LITTLE BIT OF SALT, A LITTLE BIT
OF P ONE AFTER YOU. BUT EXCEPT THAT THEY’LL BE
EATING, IT ALSO SORT OF
NEUTRALIZES AND THIS IS A LITTLE BIT OF
EXTRA VIRGIN OLIVE OIL AND THE
SIGNATURE HERB THIS IS GOING TO BE MINCED
BASIL AND THE MORE THE BETTER. SO YOU CAN MIX THAT UP AND, OH, AND THAT’S BALSAMIC VINEGAR.
YES. I’M SO SORRY. THIS IS REALLY GOOD. AND THEN YOU CAN MIX THIS UP
DILAN AND YOU COULD PUT IN THE OPTION FOR EITHER SHAVED
PARMESAN OR SOME OF THESE PEARL
MOZZARELLA. YEAH. AND THIS IS WHAT IT LOOKS LIKE
WHEN YOU POP IT IN THE FRIDGE
AND LET ALL THOSE FLAV MINGLE TOGETHER. AND I’M TELLING
YOU EVEN THE NEXT DAY IT BECOMES
BETTER AND BETTER AND IT’S LIGHT AND IT’S FILLED
WITH FIBER NUTRITION AND
PROTEIN. I LOVE GREAT PASTA. YEAH. THAT’S A PROTEIN PASTA. YES, EXACTLY. VEGETABLES. SOMETIMES, YOU KNOW, WHEN YOU
COOK WITH VEGETABLES YOU GET
WORRIED, THEY’RE GONNA BE TOO BLAND. HOW DO YOU MARINATE THEM? AND
HOW DO YOU KNOW WHEN THEY’RE
READY? SO, THIS IS ONE OF MY MOST
FAVORITE RECENT CREATIONS. IT IS A HEARTY VEGGIE HERO WITH
PESTO. AND SO I START WITH HERE, LET’S,
LET’S DO THE MARINATE. SO THIS IS JUST APPLE CIDER
VINEGAR. AND YOU CAN ALSO SWAP IN
CHAMPAGNE VINEGAR, BALSAMIC VINEGAR, RED WINE
VINEGAR. NOW I’M PUTTING IN
ITALIAN SEASONING. YOU THROW IN THE SALT AND THE
PEPPER AND WE WITH THIS UP AND WHILE
YOU’RE WHISKING IT, YOU’RE GOING TO POUR IN SOME
EXTRA VIRGIN OLIVE OIL. SO IT’S YES. NOW I HAVE MY VEGETABLES OF CHOICE
FOR THE SANDWICH. WE HAVE
EGGPLANT. ARTICHOKE, RED ONION. YOU, I GET YOU RIGHT OVER. YOU MIX THIS UP, YOU LET
IT MARINATE. IF YOU HAVE THE TIME FOR ABOUT
30 MINUTES, THEN YOU PUT IT OUT ON BAKING
SHEETS IN A SINGLE LAYER, POP IT
IN THE OVEN AT 400 LET IT GO FOR 20 TO 25 MINUTES. OK? THEN
YOU’RE READY TO BUILD. SO HERE
WE HAVE A SHAREABLE SANDWICH AND I LAYER ON THE YUMMY CARAMELIZED EGGPLANT. SO THIS IS ALSO LOADED WITH
FIBER AND NUTRITION. THESE ARE
OUR ZUCCHINIS. I HAVE RED PEPPER. I HAVE ARTICHOKE CARS NOT GOING TO RED ONION AND THEN TO TAKE IT
OVER THE TOP GUYS. HOW’S ABOUT
THIS? IS THAT BALSAMIC GLAZE AND WE’RE NOT DONE SOME MOZZARELLA
ONLY IF YOU WANT. YOU CAN KEEP
IT VEGAN IF YOU CHOOSE YUMMY. AND THEN LAST BUT NOT LEAST IT’S, THERE’S PESTO IN THE NAME IS THE BEST AND IS BETTER. AND PESTO IS THE BEST. YOU PUT THIS OVER THE TOP, YOU CLOSE
YOUR SANDWICH, YOU SLICE IT UP
AND GUYS, NOBODY WILL BE HUNGRY. I KNOW. AND I DON’T LIKE VEGGIE
SANDWICHES. BUT THIS IS, THIS IS THIS ONE OF THE BEST VEGGIE
SANDWICHES I’VE EVER TECHNIQUE TO EAT IT. WE DEVOURED IT. YOU KNOW WHAT?
YOU JUST DIG IN THERE. LOOK AT THIS, YOU PUT THIS ON
TOP. BOOM, I SLICE IT INTO ABOUT
ONE INCH THICK SLICES. I GOTTA GO INTO. YOU KNOW WHAT I THINK IT IS. YOU
ROAST THE VEGGIES. YOU DON’T
MISS MEAT LIKE SOME PEOPLE MISS IT. ISN’T THAT GOOD. IT’S REALLY GOOD. IF ANYBODY WANTS TO LIKE CUT THE
CARBS, JUST EAT IT. OPEN FACE. IT’S SO EASY. WHY WE’RE SO GLAD YOU’RE BACK TO EAT IT. JOY. THANK YOU SO
MUCH FOR THESE RECIPES AND MORE.
HEAD TO TODAY.COM/FOOD. SOME OF HER FAVORITE SUMMER
INSPIRED RECIPES. AARON FRENCH CHEF OWNER, THE
LOST KITCHEN RESTAURANT IN
FREEDOM, MAINE, THE STAR OF THE LOST KITCHEN ON
MAGNOLIA NETWORK. UH TO COOK THESE DISHES COULD BE
EASIER. FOLKS SCAN THE QR CODE TO ORDER
ALL THE INGREDIENTS WITH ONE
CLICK, SELECT, ADD INGREDIENTS TO CART, THEN
SCHEDULE A PICKUP OR DELIVERY. ERIN CLEARLY THE TABLE. SO YOU’VE BECOME QUITE THE SHOW PRETTY QUICKLY. IT’S EASY WITH FRIED CHICKEN BECAUSE HERE’S THE THING. THE
BOW WITH FRIED CHICKEN FOR A LOT OF
FOLKS IS PRETTY HOT THIS LOOKS AMAZING. SO WALK US
THROUGH THE FIRST STEP. SO THE SECRET TO
THIS. SO THIS IS A FENNEL FRIED
CHICKEN, WHICH IS JUST A LITTLE BIT OF A
DIFFERENT TWIST ON THINGS. SO IT STARTS WITH THE BRINE AND
THAT’S THE REAL SECRET. SO A BRINE IS JUST GOING TO ADD
FLAVOR. IT’S GOING TO KEEP IT
JUICY. SO WE JUST BRINE THIS OVERNIGHT. IT’S GOT SOME FENNEL SEED, IT’S
GOT SOME BLACK PEPPER AND BAY
LEAVES SOME SUGAR AND THEN WE COOK IT IN THE BRINE
JUST TO SORT OF, YOU COOK IT IN THE BRINE. YOU
LET IT SIT OVERNIGHT AND THEN
YOU COOK IT JUST BECAUSE YOU DON’T WANT TO
GET THAT RAW FRIED CHICKEN WHEN YOU’RE KIND
OF MOVING ALONG HERE. SO IT’S ALREADY COOKED. SO YOU
DON’T HAVE TO FREAK OUT. SO YOU’VE GOT THIS ALL FLAVORFUL
AND READY TO GO AND THEN ALL YOU HAVE TO DO IS
DREDGE AND FRY IT. SO, CRAIG, IF YOU JUST WANT TO
ADD IN, THIS IS SOME, UH, GROUND
FENNEL, YOU JUST WH IT RIGHT IN AND THAT’LL MAKE IT NICE AND
FLAVOR. THIS IS JUST REGULAR
FLOUR HERE, REGULAR FLOUR AND THEN WE’RE GONNA START TO
DREDGE. SO, AND YOU USE THE
WHOLE CHICKEN, THE WHOLE CHICKEN. SO YOU CAN HAVE YOUR BUTCHER
BREAK IT DOWN INTO ABOUT 8 TO 10
PIECES AND THEN YOU CAN JUST DREDGE IT IN THE
FLOUR AND THE FENNEL A LITTLE
BIT OF BUTTERMILK. SO WE JUST KEEP ADDING FLAVORS.
YOU CAN SEE. AND THEN WE GO DOWN TO THIS
MIXTURE AND THIS IS JUST GROUND
CORN FLAKES. I JUST BROKE THEM UP AND I KNEW
I WANTED TO OR SOMETHING. IT’S SO CRUNCHY.
THAT’S THE SECRET. AND IT’S REALLY CHEAP
CORNFLAKES. THAT’S REALLY THE
SECRET. CHEAP, CHEAP CORN FLAKES. A
LITTLE BIT OF CORNSTARCH AND A
LITTLE BIT OF FLOUR. AND SO IT’S NICE AND DREDGED AND
THEN WE CAN JUST DROP IT RIGHT
IN THE FRYER. IF YOU DON’T HAVE A FRYER, YOU
CAN PUT IT IN A DUTCH OVEN WITH
375 DEGREES. AND YOU MAKE A REALLY GOOD POINT
ABOUT NOT OVERCROWDING THE
FRYER. YOU NEVER WANT TO OVERCROWD THE
FRYER BECAUSE THEN YOU’RE
BRINGING THE TEMPERATURE DOWN AND IF YOU
WANT CRISPY FRIED CHICKEN, YOU HAVE TO KEEP THAT TEMP UP.
SO IT COMES OUT, LOOK AT IT,
IT’S PERFECT AND THEN IT’S SO GOOD. IT’S LIGHT IS THE LIGHTEST FRIED. SO JUICY AND THEN I’M JUST SPRINKLING SOME FENNEL
POLLEN ON TOP FOR A, I MEAN, THAT’S THE KICKER. IT’S SO
GOOD. IT’S NOT OVERPOWERING. IT’S LIKE A SUBTLE LITTLE FLAVOR
THROUGHOUT. WHAT IS IT ABOUT THE FENNEL
AARON THAT YOU LIKE SO MUCH. I JUST LIKE THAT LITTLE EXTRA
FLAVOR. IT’S NOT JUST PLAIN FRIED
CHICKEN, LITTLE FENNEL AND IT
TASTES KIND OF SUMMERY, BUT THEN YOU ADD THIS OTHER
SAUCE AND THIS MAKES IT EVEN
MORE DELICIOUS. SO I LOVE RHUBARB. I’M CRAZY
ABOUT RHUBARB. RHUBARB A LITTLE SUGAR, A LITTLE
VINEGAR AND THEN WE ADD IN SOME
STRAWBERRIES. SO YOU HAVE A STRAWBERRY
RHUBARB, SWEET AND SOUR THAT GOES WITH YOUR FRIED
CHICKEN AND THAT’S WHAT YOU TOP
IT WITH. THAT’S WHAT YOU TOP IT WITH THE SHORT SHAKE AND MAKE IT DESSERT. SO GOOD EDIBLE FLOWERS AND TO GO WITH
YOUR FRIED CHICKEN, YOU GOTTA FINISH WITH A
LEMONADE. SO UM THIS IS JUST A
THAI BASIL LEMONADE. THAI BASIL LEMONADE, YOU JUST
MAKE A SIMPLE SYRUP. THROW IN
THE THAI BASIL, THE SAUCE, THE SAUCE YOU UNTIL YOU TASTE THE SAUCE. WAIT,
WHAT IS THAT BASE THAT YOU JUST
PUT IN THERE? THAI BASIL LEMONADE. THAT’S WHAT IT IS THIS IN AND
IT’S DELICIOUS AND IT STAYS A
LITTLE BIT DIFFERENT. YES, BASIL. THIS IS RIDICULOUS. THIS IS MY MOTHER’S FRIED CHICKEN IS WOW. SO THIS IS ON THE, ON THE
MENU AT THE RESTAURANT. NO, SHE’S NOT WATCHING. THIS IS ON THE MENU. THIS IS NOT ON THE MENU, BUT
MAYBE IT SHOULD BE ON THE MENU. IT SHOULD DEFINITELY BE ON THE MENU BEFORE WE CAME ON. I SAID,
AARON, YOU’VE GOT OPEN ANOTHER
RESTAURANT IN, IN NEW YORK CITY, MAYBE IN
CONNECTICUT. AND WHAT WAS YOUR
RESPONSE? NO WAY. NO WAY. SHE SAID AND WHY DID YOU? I
THINK IT’S FASCINATING WHY YOU
SAID NO WAY BECAUSE THERE’S, THERE’S JUST NO
WAY. ONE RESTAURANT I FEEL LIKE
IS ENOUGH. I FEEL LIKE I HAVE FOUR CHILDREN AND REQUESTS A YEAR AND SHE’S ONLY OPEN FOR
LIKE SIX MONTHS. BUT WHAT YOU SAID WAS, I’M IN IT
FOR THE LOVE, NOT FOR THE MONEY. SO THAT’S ANOTHER REASON WE CAN TASTE THE LOVE. AARON FRENCH. THANK YOU, AARON’S
GONNA COME BACK IN THE THIRD
HOUR. WE’RE GONNA MAKE THE FRIED
CHICKEN ALL OVER AGAIN. I’M
KIDDING. WE’RE GONNA MAKE SOMETHING ELSE,
UH, BY THE WAY TO BUY THESE
INGREDIENTS AND THESE RECIPES
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EMMY AWARD WINNING NETFLIX
SERIES, QUEER EYE. HE’S ALSO A SELF TAUGHT COOK AND THE NEW YORK TIMES BEST SELLING
AUTHOR. HIS LATEST COOKBOOK IS CALLED
LET’S DO DINNER AND HE IS SHARING ONE OF HIS
RECIPES FOR PASTA SALAD AND WHO DOESN’T LOVE
A GOOD PASTA SALAD FOR YOU. AFTER ALL THOSE STEPS EARLIER TODAY WE START WITH ZUCCHINI. HOW DO YOU, YOU MARINATE THE
ZUCCHINI, MARINATE ZUCCHINI? GREAT WAY TO SNEAK IN THOSE
VEGETABLES FOR THOSE KIDS. IT’S GREEN JUST LIKE THE PESTO.
SO WHAT I DO IS I JUST CUT IT
REALLY NICE AND THIN. YOU CAN USE A Y PEELER LIKE THAT
YOU WOULD USE FOR POTATOES JUST TO GET THE
SLICES REALLY NICE AND THIN. WHY? WHY NOT? OR MANDOLIN WOULD
BE GOOD? BUT JUST WATCH OUT FOR
YOUR FINGERS SO FAST TRACK. YOU GOT A BUNCH OF THEM HERE IN
A BOWL AND NOW WE WANT TO
MARINATE THESE TO KIND OF SOFTEN AND MELLOW
THEM OUT A LITTLE BECAUSE THEY’RE A LITTLE
INTENSE AND CRUNCHY. SO LEMON JUICE, LEMON ZEST FREE INGREDIENT THAT
COMES WITH THE LEMON. NEVER
WASTED. IT’S GOOD IN ANYTHING. ALMOST ANYTHING. A LITTLE BIT OF
OLIVE OIL, SOME SALT, IT’S GONNA RELEASE SOME OF THE
MOISTURE AND LET THIS SIT FOR ABOUT 20 TO 25 MINUTES AND
IT’S SO WORTH IT. YOU DON’T HAVE TO WAIT BECAUSE
YOU’RE BUSY MAKING OTHER THINGS. AND THEN ONCE THE ZUCCHINI
MARINATES, LET’S MAKE, ARE WE GOING TO MAKE THE PESTO
PESTO? SO ANTHONY LIKES A BRIGHT PESTO. I
LOVE A BRIGHT PESTO. NOTHING
MAKES ME MORE SAD. WELL, MAYBE A COUPLE OF THINGS
TOO LIKE IF MY DOG IS SICK BUT THEN
LIKE A BROWN PESTO. SO WHAT I LIKE TO DO IS ACTUALLY
IF YOU PUT YOUR BLENDER CANISTER
IN THE FREEZER, THE BLADE WILL STAY COLD OR YOU
CAN YOUR BASIL LEAVES. BUT I DON’T
HAVE TIME FOR THAT TODAY. SO TRADITIONALLY PINE NUTS, WE’RE USING ALMONDS THAT I
ROASTED AND THEN WE’RE GONNA PUT
CLOVE OF GARLIC. WE’RE GONNA ADD MORE ROAST IN
THE OK. I’M HERE FOR YOU. GOTTA
TOAST YOUR NUTS. OK? GOTTA TOAST THEM OLIVE OIL, TOAST THEM SOME SALT. LOOK AT
AL, JUST KEEP GOING AND THEN YOU BASE THAT ON
PURPOSE. PULSE IT A BIT. OK? IF WE CAN FIGURE IT OUT, THERE YOU GO. IF YOU TOAST THAT, LET’S PRETEND
THAT IT’S PERFECTLY FORMED AND THEN BASIL A LITTLE BY
LITTLE JUST LIKE A FAT. IF YOU ADD TOO MUCH, IT’S GONNA
OVER PROCESS. SO BASICALLY YOU’RE JUST GONNA
KEEP ON PULSING THAT AND THEN YOU ADD THE PARM AT THE
END, PUT IT BACK ON AND THEN WE HAVE SOME VERY SALTY
PASTA WATER HERE WITH SOME FFA, SOME LITTLE SALTY LIKE THE OCEAN. TASTE IT BECAUSE IT’S GONNA FLAVOR
EVERYTHING. I DON’T PUT ENOUGH
SALT IN MY WATER. I CAN ALWAYS SALT IT MORE THAN YOU THINK YOU
WOULD. A LOT OF THE SALT IS JUST GONNA
GO AND BE DRAINED, BUT YOU DON’T WANNA DRAIN THIS
INTO THE SINK. YOU WANNA KEEP SOME OF YOUR
PASTA WATER. SO WHAT YOU DO IT’S LIKE IN HERE JUST TO DO ONE MORE. TRY IT. NO, I’M LIKE, I’M READY AND THEN WE HAVE OUR PESTO WHICH WE PLOP IN AND YOU SHOULD
DO IT WHILE THE PASTA IS WARM,
WHILE IT’S NICE AND WARM, IT’S GONNA HELP EVERYTHING MELT
NICELY. AND WHAT IT, WHAT IS IT ABOUT
THIS KIND OF PASTA? THAT, THAT
MAKES IT. WHY WOULD YOU NOT USE IT? BECAUSE IT LIKE KIND OF PESTO IS
LIKE NICE AND CREAMY AND IT GETS IN ALL THE
NOOKS AND CRANNIES. ALSO. CHILI CHILI FLAKES FOR A
LITTLE BIT OF HEAT AND YOU CAN USE, YOU CAN USE WHOLE WHEAT PASTA. YOU CAN USE BROWN RICE PASTA TO
MAKE SURE THIS ARCH IT WILL AND THIS CAN ACTUALLY
SIT IN THE FRIDGE NICELY. YOU CAN BRING THIS TO LIKE A
NICE LITTLE BARBECUE. THIS IS GOOD THERE ALONE. I WOULD PUT THAT ON A
SALAD LIKE ZUCCHINI, MARINATED ZUCCHINI ON ITS OWN
WITH A LITTLE BIT OF PAR AND
FRESH PEPPER IS A GREAT, NICE LITTLE PLANT BASED APP THAT
YOU CAN DO. WHY DID YOU USE THE ALMONDS
INSTEAD OF THE PINE NUTS? JUST OUT OF CURIOSITY, THEY’RE
LESS EXPENSIVE. I LOVE ALMONDS. GET THEM A COSTCO, KEEP
THEM IN THE FREEZER. AND I FEEL LIKE EVERYONE HAS
ALMONDS AT HOME. I’M HERE FOR
THE NUTS. WALNUTS. YOU CAN SKIP THE NUTS ALTOGETHER
IF YOU WANT. THIS IS FANTASTIC. IT COULDN’T
BE EASIER IN THAT ZUCCHINI. ISN’T THAT
GOOD? WHAT WOULD, WHAT WOULD BE A GOOD? ARE YOU,
YOU, YOU’RE, YOU’RE A CLASSY
GUY. WHAT WOULD BE A GOOD WINE TO
DRINK A GOOD WINE? MAYBE BECAUSE IT’S
LIKE SUMMER, LIKE A NICE LITTLE,
LIKE A FRIULI OR LIKE A NICE LITTLE PINOT
GRIGIO. NICE AND CRIS THIS IS AMAZING. YOU BRING THAT TO. THANK YOU SO MUCH. THIS IS
GREAT. I MEAN, I COULD DO THE ZUCCHINI ALL DAY. WHAT’S THE NAME OF THE BOOK
AGAIN? LET’S DO DINNER, LET’S DO
DINNER. BY THE WAY, THERE’S THE BOOK. IF YOU WANT THIS RECIPE, YOU CAN
GO TO TAKE THE.COM/FOOD. AS ALWAYS, WE WILL BE RIGHT BACK
FOR YOU. THIS MIGHT BE MY NEW
FAVORITE THING. SO I THINK IT’S A GOOD TIME TO
WRAP UP OUR COOL FOR THE SUMMER SERIES WITH A
REFRESHING EDITION OF SUPERFOOD
FRIDAY TODAY. NUTRITIONIST JOY BAUER HAS TWO
TREATS TO HELP YOU BEAT THE HEAT. JOY.
YOU ARE LOOKING LOVELY THIS
MORNING. HOW ARE YOU GUYS? I AM GOING TO WOO YOUR
TASTE BUDS WITH TWO RECIPES THAT
I THINK. SCREAM SUMMER AND THE FIRST ONE IS A SUMMER
CUCUMBER SALAD WITH VIBRANT
FRESH HERBS. I HOPE YOU’RE GONNA LOVE THIS
VERY EASY TO PUT TOGETHER. SO HERE I HAVE THREE CUCUMBERS
AND I’M GONNA SHOW YOU QUICKLY
HOW I CUT THEM BECAUSE A LOT OF PEOPLE DON’T
KNOW HOW TO GET RID OF THE SEEDS
AND, AND FOR THIS PARTICULAR RECIPE,
IT’S IMPORTANT TO DO THAT. SO I’M LEAVING THE SKIN ON FOR
EXTRA TEXTURE. SO OBVIOUSLY, I WASHED THEM AND
PATTED THEM DRY AND I’M GONNA SLICE RIGHT DOWN
THE MIDDLE JUST LIKE THIS. I’M GONNA PICK
THIS UP TO SHOW YOU TWO HALVES. NOW MOST OF THE LIQUID IS WITHIN
THE SEEDS. SO I’M JUST GOING TO
USE A SPOON AND SCOOP THOSE SEEDS RIGHT OUT CUCUMBER JUST LIKE THIS. IT’S VERY EASY. I LOVE ACTUALLY USING THESE AS
BOATS AND THEN STUFFING THEM WITH THINGS LIKE CHICKEN
SALAD OR SHRIMP SALAD. IT’S REALLY FUN. THAT SOUNDS GOOD. SO NOW WE’RE JUST GONNA CUT THEM
INTO SUPER THIN HALF MOONS AND I WOULD DO THIS FOR ALL
THREE OF THEM. I’M GONNA SHOW
YOU SEE WHAT THE PIECES LOOK LIKE
AND THE SKIN IS EDIBLE. SO JUST MAKE SURE YOU WASH IT,
YOU GET A LITTLE BIT OF EXTRA
FIBER, YOU GET A POP OF COLOR, BUT IT
KEEPS THAT FIRMNESS. NOW, I HAVE TAKEN ALL THREE OF
THEM AND I PUT THEM, LET ME SEE. I’M
GONNA PUSH THIS OVER HERE, IAN IS ON THE SIDE AND THAT’S WHAT WE LOVE IAN. AND SO I PUT THEM ALL IN A COLANDER AND
I PUT THE COLANDER ON TOP OF A BOWL BECAUSE IT WILL
GENERATE A LITTLE BIT OF LIQUID. WE’RE GONNA, UM, GET RID OF SOME OF THE, UM,
LIQUID WITHIN THE PIECES OF THE
CUCUMBER AND ALSO, UM, INCORPORATE A LITTLE BIT OF
SALTY GOODNESS. SO I ADDED A QUARTER TEASPOON OF
KOSHER SALT AND WE’RE JUST GOING TO LET THIS SIT FOR
ABOUT 15 MINUTES. JOY. HOW COME YOU DON’T WANT ANY
EXTRA LIQUID IN THERE? UM, BECAUSE I WANT THE SALAD TO
BE CRISP AND WE’RE GONNA, WE’RE GONNA ADD
IN MORE LIQUID WITH THE
MARINADE. BUT I THINK THAT WHAT WILL
HAPPEN IS THE LIQUID FROM THE CUCUMBERS WOULD
DILUTE THAT BOW FLAVOR. YEAH. SO NOW, UM, FOR THE, FOR THE
OTHER FIXING. SO I HAVE MY BOWL
OVER HERE. I HAVE. THANK YOU. I GOT IT AS A GIFT. BIG
SHOUT OUT TO MY GIRLFRIEND, MY TOP HAND CREW. AND SO THESE ARE THINLY SLICED
RED ONION. BUT YOU CAN ALSO USE
A LARGE SHALLOT. SO I DUMPED THAT RIGHT IN. I’M ADDING THREE TABLESPOONS OF
WHITE UH WHITE WINE VINEGAR. BUT REALLY YOU CAN USE APPLE
CIDER VINEGAR, CHAMPAGNE
VINEGAR, WHITE BALSAMIC VINEGAR. ALL THE VINEGARS WORK AND ONE TEASPOON OF HONEY. AND I LET THIS SIT FOR 10
MINUTES AND THIS IS GOING TO GIVE IT THAT
DELICIOUS SWEET PICKY FLAVOR. IT REALLY BRINGS IT TOGETHER. SO WE’RE GOING TO MAKE BELIEVE
THAT THIS HAS SAT FOR 10 MINUTES AND I NOW TAKE OUR CUCUMBERS
THAT HAVE BEEN SITTING. I ADD
THEM RIGHT IN THE MIX ALONG WITH UH THIS IS A LITTLE
BIT OF EXTRA VIRGIN OLIVE OIL. I’M ONLY USING 1.5 TABLESPOONS.
THAT’S ALL YOU NEED. A LITTLE BIT OF CRUSHED RED
PEPPER BECAUSE I LIKE THE HEAT AND NOW FOR THE FRESH HERBS. SO
THIS IS WHERE IT BECOMES A
VIBRANT PARTY. NORMALLY, I DO LIKE TO GIVE
SWAPS FOR DRIED HERBS. BUT
HONESTLY WITH THIS, YOU JUST REALLY NEED THE FRESH
HERBS. ANYTHING IT REALLY IS. OH THANK YOU. SO THIS, THIS IS MINT WHAT I PUT
IN AND NOW I’M PUTTING IN SOME
PARSLEY, BUT HONESTLY WITH BASIL CILANTRO, ANY GREEN HERB YOU WANT. I LOVE
DILL TOO. I TEND TO PUT A LOT OF
DILL IN THIS AS WELL. BUT THIS MORNING, I’M JUST DOING
THE MINT. I’M LIKE SUCH A FUN IN HERE. A LITTLE BIT OF CRUSHED. UM ACTUALLY THIS IS JUST GROUND
BLACK PEPPER AND WE’RE JUST
GONNA LOOK AT THIS, WE’RE JUST GONNA MIX THIS THING UP. LET LET I’M GONNA SHOW YOU
THAT YOU, YOU SEE THE RED ONIONS
REALLY? POP IT BEAUTIFULLY. SO YOU SAID THAT LOOKS ABSOLUTELY
DELICIOUS JOY. BUT WE DON’T WANT TO MISS OUT ON
THE STRAWBERRY LEMONADE BECAUSE
THAT LOOKS JUST AS YUMMY. OH, YES. OK. SO WE ARE TOTALLY SWITCHING
DIRECTIONS AND EVERY SUMMER PARTY NEEDS A FROZEN
STRAWBERRY LEMONADE. SO UM IT, IT IS RIDICULOUSLY EASY.
HERE’S MY BEAUTY. I’VE BEEN
SIPPING. SO ALL YOU NEED TO DO IS YOU
TAKE TWO HEAPING CUPS OF FROZEN
STRAWBERRIES AND I WOULD SAY FROZEN
STRAWBERRIES BECAUSE THIS IS
GOING TO ACT AS YOUR ICE AND TWO CUPS. AND UM AND THIS VERSION, BY THE
WAY, IS SO MUCH LOWER IN SUGAR AND
CALORIES AND IT’S PACKED WITH VITAMIN C
COMPARED TO TRADITIONAL
VERSIONS. THIS IS A QUARTER CUP OF YOUR
LEMON JUICE AND THIS IS JUST UM A 12 OUNCE
CAN OF A LEMON FLAVORED
SPARKLING WATER. SO I PUT THAT RIGHT AND IT GIVES IT
AN EXTRA LEMON KICK. YES. AND THIS IS JUST A
TABLESPOON OF HONEY. AND REALLY IF YOU WANT A VERY
TART, YOU CAN LEAVE OUT THE
HONEY. SO I DON’T WANT TO CAUSE A LOT
OF NOISE, BUT WE WOULD BLEND
THIS UP. BUT OF COURSE, FOR AL THERE’S
ONE MORE THING I JUST WENT AND
GRABBED HIS GIN GIN BABY. THAT’S THE ONE IN THERE AND IN THE SPIRIT OF I HAVE TESTED IT WITH VODKA. TEQUILA,
LIGHT RUM TEQUILA WOULD BE GOOD TOO. AND SO WE WOULD WHIRL THIS UP RIGHT IN THE BLENDER ONLY 20
SECONDS BECAUSE YOU DON’T WANT
TO OVER PUREE IT BECAUSE IT WILL BE, IT WILL GET IN BEFORE WE GO HEAPING CUPS BEFORE WE GO. WE UNDERSTAND. YOU’VE GOT SOME OTHER, YOU’VE
GOT SOME OTHER, UH PRODUCTION ASSISTANTS THERE
YOU WANTED TO BRING IN, YOU KNOW WHAT? THEY’VE ALL,
THEY’VE ALL DISSIPATED. EVERYBODY RAN AROUND THE HOUSE. I JUST SAID GUYS, IT’S SHOWTIME.
COME ON DOWN, THEY TOOK THEIR DRINKS AND THEY TAKE OFF. YOU KNOW WHAT? ALSO ON, ON INSTAGRAM. I’M ALSO GOING TO SHOW HOW TO
MAKE THE PEACH VERSION OF THIS
BECAUSE WE WERE LIKE TORN. WE DIDN’T KNOW WHICH ONE WE LIKE
BETTER. THE STRAWBERRY LEMONADE.
LET’S SEE. I HERE HE CAN TELL YOU KNOW HOW HE DOES THIS
FOR YOU. COME HERE. THAT’S MY MAN. SO THANK YOU GUYS. THAT’S OK. THANKS JOY. AND OF COURSE
IT’S ALL ON TODAY.COM/, THE TODAY SHOW’S NEWEST FAN. I. GOOD MONDAY MORNING. WE ARE TRACKING SEVERE WEATHER
ALL ACROSS THE COUNTRY, AND IT’S HAVING AN IMPACT ON A
LOT OF EARLY HOLIDAY TRAVEL
PLANS. IT’S AUGUST 25TH. THIS IS TODAY. WEATHER RECORD HEAT ADDING MORE FUEL TO
THOSE DANGEROUS WILDFIRES RAGING
IN THE WEST. NEW EVACUATIONS ORDERED IN
CALIFORNIA’S WINE COUNTRY. MEANWHILE, A FIERCE DUST STORM CREATES CHAOS AT THE POPULAR
BURNING MAN FESTIVAL. IT’S ALL THE CORDS AND CABLES ON
THAT TENT. WHOA. AND MILLIONS MORE WAKING UP TO
THE THREAT OF STRONG STORMS AND
FLOODING. WE’VE GOT YOUR FULL FORECAST TO
START THE WEEK. SHOW OF FORCE. PRESIDENT TRUMP RAMPING UP HIS
CRIME CRACKDOWN, NOW THREATENING TO DEPLOY TROOPS
TO OTHER MAJOR CITIES BEYOND THE NATION’S
CAPITAL. THE BRAVE MEN AND WOMEN WHO
SIGNED UP TO SERVE OUR COUNTRY DID NOT SIGN UP TO OCCUPY
AMERICAN CITIES. INSIDE THE GROWING PUSHBACK, BUT WHY THE WHITE HOUSE INSISTS
THE CONTROVERSIAL MOVE IS
NEEDED, PLUS THE LEGAL BATTLES ALREADY
UNDERWAY. RETURN TO SENDER POSTAL SERVICES ALL OVER THE
WORLD, INCLUDING BRITAIN, GERMANY, AND INDIA STOPPING DELIVERIES TO
THE US THIS MORNING. WHY THEY ARE BLAMING THE TRUMP
TRADE WAR AND NEW CONFUSION OVER TARIFFS AND WHAT IT COULD
MEAN FOR YOUR PACKAGES. FIGHTING BACK, THE MENENDEZ BROTHERS ATTORNEY
BLASTING THE PAROLE BOARD THAT DENIED THEM A CHANCE AT
FREEDOM. THERE OBVIOUSLY ANYBODY WOULD BE
DISAPPOINTED. THEY DIDN’T GET A FAIR SHAKE. JUST AHEAD, NEW DETAILS ON THE BOARD’S
DECISION. WHAT’S NEXT FOR ERIC AND LYLE
MENENDEZ AND WHY THEIR FAMILY SAYS THEY ARE NOT
GIVING UP HOPE. READY JET, GO. THE LABOR DAY WEEKEND TRAVEL
RUSH ALREADY STARTED AT THE NATION’S AIRPORTS AND SET TO BE
THE BUSIEST EVER. WHAT YOU NEED TO KNOW BEFORE
YOUR FLIGHT, INCLUDING SOME GOOD NEWS ON PRICES, FROM LAST MINUTE TICKETS TO
HOTELS FOR SUMMER’S LAST GASP. THOSE STORIES PLUS DREAMING BIG. THE POWERBALL JACKPOT JUMPS TO
3/4 OF A BILLION DOLLARS WITH THE NEXT DRAWING JUST HOURS
AWAY. AND OPEN SEASON ACTION AT THE US OPEN KICKING
OFF WITH MAJOR UPSETS AND
MELTDOWNS. TOUGH SEASON IN MAJORS FOR HIM. GROUNDBREAKING VICTORIES. AND AMERICA’S BRIGHTEST STARS
EAGER TO SHINE. WE’VE GOT ALL THE HIGHLIGHTS
TODAY, MONDAY, AUGUST 25TH, 2025. FROM NBC NEWS THIS IS TODAY WITH SAVANNAH
GUTHRIE
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Daily recap all branches of science, experimenting ways for undergraduate post graduate
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