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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

Bobby Flay's Steamed Mussels | Food Network
Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread! Get the recipe ▶ https://ift.tt/spjekVR Subscribe to Food Network ▶ https://ift.tt/q29FiUK 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! Steamed Mussels with Crusty Bread RECIPE COURTESY OF BOBBY FLAY Level: Easy Total: 20 min Active: 15 min Yield: 6 to 8 servings Ingredients 2 tablespoons canola oil 1/2 large shallot, diced 3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste 4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels 1/2 cup dry, fruity white wine, such as Sauvignon Blanc 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1 teaspoon red chile flakes 3 tablespoons unsalted butter, cold 1 French baguette, torn into large pieces Directions Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine. Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes. Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/WYqK2Vd ▶ FULL EPISODES: https://ift.tt/1c8hgrt ▶ FACEBOOK: https://ift.tt/qNkVQgA ▶ INSTAGRAM: https://ift.tt/fUGQHIb ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #FoodNetwork #SteamedMussels Bobby Flay's Steamed Mussels | Food Network https://www.youtube.com/watch?v=eQ75BYq5-Dw


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