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Inside the Legendary King Cole Bar at the St. Regis New York | Global Tastemakers In this video, get a behind-the-scenes look at the legendary King Cole Bar at the St. Regis in New York City, a Global Tastemaker winner, as we explore its rich history, stunning renovation, and iconic ties to the Bloody Mary. Plus, we sip some classic cocktails, including the Manhattan and variations of the Red Snapper, all while getting insider tips from their mixologists. Thanks for watching! Subscribe to the Food & Wine YouTube channel by clicking here: http://www.youtube.com/subscription_center?add_user=foodandwinevideo or the subscribe button above—and don’t forget to turn on notifications by clicking on the bell. More ways to follow Food & Wine: Instagram: https://ift.tt/vlPgdpW Facebook: https://ift.tt/MHiXv5E Website: https://ift.tt/79Rpnds Subscribe to Food & Wine: https://ift.tt/mpdMugh Food & Wine inspires and empowers our wine- and food obsessed community to eat, drink, enter...

New video by Food Network on YouTube

Eddie Jackson's Spicy Hummus | Food Network
Eddie adds a little heat to the classic hummus dip with smoky adobo sauce, and he tops it with chile-lime seasoning! Get the recipe ▶ https://ift.tt/ELxAtKl Subscribe to Food Network ▶ https://ift.tt/RFok5tU Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Chipotle Hummus with Tajin RECIPE COURTESY OF EDDIE JACKSON Level: Easy Total: 10 min Active: 10 min Yield: 3 cups (720 milliliters) Ingredients Two 15-ounce (425-gram) cans chickpeas, drained and canning liquid reserved 1/2 cup (120 milliliters) tahini Juice of 1 large lemon 1 tablespoon adobo sauce, from canned chipotle peppers in adobo 1 1/2 teaspoons ground cumin 1 1/4 teaspoons garlic salt with parsley, such as Lawry's 1/4 teaspoon freshly ground black pepper 1/4 cup (60 milliliters) extra-virgin olive oil, plus more for drizzling Tajin seasoning, for serving Directions In a food processor, pulse the chickpeas 2 to 3 times just to begin breaking down the beans. Add the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to incorporate the ingredients. Continue to pulse as you slowly add the chickpea liquid, then the olive oil, until the hummus is smooth and creamy with no visible sign of whole chickpeas. Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning before serving. Leftovers will keep, covered and refrigerated, for 3 to 5 days. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/lnhoGac ▶ WEBSITE: https://ift.tt/JAq0sI3 ▶ FULL EPISODES: https://ift.tt/AEhG6Cl ▶ FACEBOOK: https://ift.tt/1jK7dZq ▶ INSTAGRAM: https://ift.tt/Cm70Hxs ▶ TWITTER: https://twitter.com/FoodNetwork #EddieJackson #SpicyHummus #FoodNetwork Eddie Jackson's Spicy Hummus | Food Network https://www.youtube.com/watch?v=5ZZgI9bhRb8


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