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NY DAD TAKES HIS TURN TO COOK UP CULINARY DELIGHT!

R&B singer Bellie Bando and social media personality Tupac give the people insight into their kitchen with invigorating recipes and conversation. Each conversation pedaling a combination of the pallets with Bellie’s Honduran cultural background and Tupac’s southern desires of Soulfood. The infusion is effortlessly bedazzled with the drama of their relationship and their new baby, as Bellie reveals to the team and the world who got her pregnant and how their love story unfolded. Simultaneously viewers will get insight into their lifestyle with the management of her career, triumphs with amil and friends, and going from manager and artist to fiancés approaching marriage and a new baby. This is a form of dinner confessions you do not want to miss.

Crock Pot Beef Stew

(Vegetarian, Dairy and Gluten-free) They say "to err is human, but cheesy scrambled tofu is divine". Actually Natasha said that last part, but after you try this delish dish, I'm sure you'll agree. Wait... tofu for breakfast'? Trust me, this ovo free day starter is beyond your wildest eggspectations! Breakfast is the most important meal of the day, so why not start it off right? You don't eat breakfast you say? Intermittent fasting you say? Well you're in luck, because this melt in your mouth melange is perfect for lunch or dinner too! Sounds cheesy but when your loved ones wake up to the nutty, woodsy, meaty sme// of mushrooms sautéing in a hot skillet, they'll want to dive right into their day. Hopefully they will compliment you the way this tantalizing scrambled tofu is complemented by the addition of veggies for extra depth. Extra depth? That sounds like you! After all, aren't you showing your depth by serving your peeps a cruelty free vegetarian breakfast, layered gently on grilled toast. So take pride in your kind and health conscious soul, as no chickens were harmed in this episode of Cooking with Tash. I can't soy the same for the tofu...Now that was some dairy free cheese. There's nothing like waking to the woodsy smell of meaty nuts! Or was it nutty mushrooms...?

Dangerously Decadent Chocolate Peanut Butter Coconut Chex Brownie Bars Have we got a treat for you! It's time to get decadent, so join your favourite Wellness Coach, as she reveals the secret to hitting her 'sweet spot'. This episode of 'Cooking with Tash' is a one-way ticket to heaven, on the chocolate express. Watch as Tash takes some time to indulge herself and invites you into her I happyp/ace l. Don't stress, this Tash Technique is easy and fail proof. You'll melt quickly and satisfaction is guaranteed! "But be prepared to get messy, then you can lick your fingers afterward", says Tash! You aren't done until you top it with cream... That's right, we're talking bake free Chocolate Peanut Butter Coconut Chex Squares! What did you think we were talking about...? Take a mental health break with this delicious desert, and leave the guilt behind, as these bites are Gluten free and body healthy to boot! Guaranteed to increase happiness at home and at work, you can even pack up these long-lasting babies and take them to the office. The house will smell like you've been cooking all day, but they only take minutes to make. This no bake, no fail treat is so easy, even the kids can lend a hand. Maybe they'll even clean up. Now that sounds like heaven to me!

On this episode of In The Kitch with Momma Cuisine with host, Johanna Mirpuri, she shares her recipe for one of her favorite dish dishes, Herb Roasted Mushrooms. Pair with your favorite fish, steak or chicken recipe.

On this very first episode of In the Kitchen with Chef J, join host and Chef Jordan Lynn in her home while she whips up an incredibly simple fruit and bourbon filled dessert right in time for Valentine's Day. Is it cobbler or is it cake?? Nobody knows but what we do know is that it is perfection. For those looking to spend a romantic evening at home on this day for lover's, this Bourbon Apple Cobbler Cake is perfect for even the most novice baker. Our adult juice pairing today is a deliciously refreshing Bourbon Sour, Chef J's take on the traditional Whiskey Sour, as the perfect accompaniment for the sinfully cinnamony cobbler. Grab your ingredients and meet us in the kitchen!

A heroic modern tale of a young college girl whos weekend getaway will permanently change her life.... for the better?

Join Slim for an authentic Canadian Walleye shore lunch. Freshly caught walleye on the English River fried to perfection by the fishing guides from Halley's Camps.

Welcome to From Eggs to Apples: investigating the food culture and nutrition of the ancient world! In our first episode, we start with the Yale Babylonian Tablets, the first-ever written recipes, produced around 1600 BCE in ancient Mesopotamia. In this video, we'll make two versions of a beef stew from the tablets: one from Mesopotamia's north (Assyria) and one from the south (Babylonia). Babylonian-Style Beef Stew: ½ lb beef (bottom round or chuck), cut into small cubes 1 large turnip, peeled and cut into small cubes 3 cloves garlic, minced 1 tablespoon animal fat (pork or beef tallow) for pan 1 ½ cups water Salt Boil water in a large pot and blanch the meat for a few minutes. Skim foam off the top, remove meat from the water, and discard water. Heat animal fat in a deep pan. Add garlic and saute for a few minutes. Add turnip and beef and allow it to slightly brown while stirring. Add water, cover and let simmer for about 20 minutes on low heat. Add salt as desired. Serve with flatbread. Assyrian-Style Beef Stew: ½ lb beef (bottom round or chuck), cut into small cubes ½ lb small intestine (beef or pig), washed, drained and sliced into small rounds 3 cloves garlic, minced, plus 1-2 more for serving, sliced thin 1 tablespoon animal fat (pork or beef tallow) for pan ½ cup lily bulbs, washed and separated (available at Asian markets) 1 ½ cups water 1 ½ cups animal blood (cow or pig, available at some Asian markets and butcher shops) 1 leek or green onion, sliced thin Salt Boil water in a large pot and blanch the meat and intestine for a few minutes. Skim foam off the top, remove meat and intestine from the water, and discard water. Heat animal fat in a deep pan. Add garlic and saute for a few minutes. Add intestine and meat and allow it to slightly brown while stirring. Add lily bulbs and stir for a minute more. Add water, cover and let simmer for about 15 minutes on low heat. Add blood, stirring continually to prevent coagulation. Simmer for another 10 minutes, until the stew has thickened and the color is dark and chocolatey. Add salt as desired and top with finely sliced raw leek and garlic. Serve with flatbread. From Eggs to Apples is hosted by Andrew Coletti (@passtheflamingo) and Fiorella Di Carlo, RN, CDC (@fiorellaeats). Special thanks to Kevin Schreck, Henry Liu, Walden Wang, Huỳnh Nguyễn Tường Băng, Ismail Butera, and Astoria Soundworks. In memory of Bill Mullen. Join us next time for Episode 2: Ancient Egypt!