Tasty

When you're craving a single serving dessert, make the microwave your bestie. 🫶

steps for a hot dog summer: 1. freeze your hot dogs 2. peel your hot dogs 3. air fry your hot dogs 4. hot dog summer full!

@mimoahmedbakes shares Tasty’s 5 tips to making the perfect chocolate chip cookie. Full recipe in our bio 🍪

Level up your coffee game with this affogato hack: just brew your espresso right into your mini ice creams. Instant bliss!

Discover the magic of air-fryer fried rice! This game-changing hack is mom-approved by Tasty culinary producer and mother of three, @kellympaige Find the recipe linked in bio

Get that floppy bacon outta my face! I NEED it crispy

I surprised Lee Jung-jae (@from_jjlee) and Lee Byung-hun (@byunghun0712) with their favorite Korean dishes on the red carpet of @squidgamenetflix season 3! Thank you @dondon.nyc for the delicious food to give the cast and thank you @netflix for having us at the premiere!

Golden, savory perfection: marinated egg yolks soaked in a rich 3-ingredient blend — simple, bold, and irresistibly umami. @groovyfoodiess INGREDIENTS 1 cup soy sauce ⅓ cup mirin 1 tablespoon dried red pepper flakes 6 large egg yolks PREPARATION Stir together the soy sauce, mirin, and red pepper flakes in a lidded container. Gently add the egg yolks. Cover the container, and marinate in the refrigerator overnight. Serve with a hot bowl of steaming rice, scallions, or anything you’d like! (Note: Eating raw or undercooked eggs may increase your risk of foodborne illness. Using pasteurized egg yolks can help minimize risks.)

We’re not gatekeeping @Mimo’s Banana Upside Down Cake recipe anymore — this treat had the entire office sprinting to the kitchen. Find the recipe below and linked in bio!

50/100 Funeral Potatoes: Take 2 because y'all roasted us last time. Let's see if we nailed it or failed again. @whisperofyum Full recipe in our bio

Ep.12 of @brandongouveia MASHUP SERIES! Shrimp and crispy grits are crunchy, creamy, and savory — definitely a brunch game changer! Ingredients Grits Cakes: 2 (14½-oz) cans chicken broth 2 cups water 8 tbsp unsalted butter, divided 1½ cups quick grits 2 cups shredded Gruyère cheese 2 cups shredded Parmesan cheese 1 cup heavy cream Kosher salt, to taste 3 large eggs, beaten 2 cups panko bread crumbs 1 cup vegetable oil Shrimp 1½ lb large peeled, deveined shrimp ½ tbsp Old Bay seasoning 2 tsp garlic powder 1 tsp kosher salt ½ tsp cayenne 2 tbsp olive oil, divided Cream Sauce 2 tbsp unsalted butter ½ cup undrained canned fire-roasted diced tomatoes 2 bell peppers (red and yellow), diced ½ white onion, diced 3 scallions, chopped, plus more for garnish 4 garlic cloves, minced 2 cups heavy cream ½ tbsp smoked paprika ½ tbsp Old Bay seasoning ½ tbsp garlic powder 1½ cups shredded Parmesan cheese Get the full recipe in link in bio!

What's the craziest thing you've snuck into theaters? Bonus points if it included a full-course meal! Here's what @ivskitchen and @oldladiekatie sneaked into a special screening of #TheRitualMovie

Frozen peaches and cream yogurt clusters by @manabites are a high-protein, no-bake treat that comes together in minutes with just four ingredients for all the busy parents. Creamy plain Greek yogurt, chopped peaches, and honey are scooped into clusters and frozen, then dipped in silky white chocolate for the perfect refreshing bite. No oven, no stress. Just freeze and enjoy. Full recipe below and in bio! INGREDIENTS 1½ cups chopped fresh or frozen peaches (½-inch pieces) 1 cup plain whole-milk Greek yogurt 1 tablespoon honey 1 cup white chocolate melting wafers 1 teaspoon refined coconut oil (optional for smoother chocolate) PREPARATION Using a spatula, stir together the peaches, yogurt, and honey in a medium glass or ceramic bowl until evenly coated. Line a large rimmed baking sheet (13 x 9-inch or similar size) with parchment paper. Using a tablespoon or a small cookie scoop, scoop the mixture into 10–12 clusters spaced at least 1 inch apart on the lined baking sheet. Freeze for about 2 hours, until the clusters are firm to the touch and no longer sticky. Microwave the chocolate wafers and coconut oil (if using) in a small microwavable glass bowl on MEDIUM until melted and smooth, 40 to 60 seconds, stopping to stir every 20 seconds. Remove the frozen clusters from the baking sheet. Working with 1 at a time, dip the clusters into the melted white chocolate. Let the excess drip off, then place each cluster on the parchment-lined baking sheet. Return to the freezer, and freeze for 10–15 minutes, until the chocolate is set and firm.

Crunch meets zing ✨ This Asian-inspired carrot salad is the flavor-packed side dish your feed’s been waiting for! @groovyfoodiess Full recipe in bio INGREDIENTS 4 large carrots 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon sugar 1 teaspoon chili oil (adjust to taste) 1 garlic clove, finely grated or minced 2 tablespoons furikake seasoning PREPARATION Start by thinly slicing the carrots on the diagonal using a vegetable peeler. Continue to do this until you can't slice anymore, then eat the scraps (or set aside to use in a different recipe). Whisk together the rice vinegar, soy sauce, sesame oil, sugar, chili oil, and garlic in a bowl until well combined. Toss the sliced carrots with the dressing in a large bowl. Add the furikake, and mix again. Enjoy!

☕️ Matcha Marshmallows with Marshmallow Root Recipe by @katlieu 🍓✨ These fluffy, chewy, Asian-inspired marshmallows are packed with earthy matcha, a touch of pandan, and a whisper of savory miso. A fun treat with layered flavors and textures! Ingredients: 2 1/2 tablespoons gelatin powder 1/2 cup cold water (for blooming) Optional: ½ teaspoon marshmallow root extract 1 cup granulated sugar 1/2 cup maple syrup or honey 1/3 cup water (for syrup) 1/2 teaspoon pandan extract 1 teaspoon matcha powder 1 teaspoon to 1 tablespoon red miso paste (adjust to taste) Optional toppings: freeze-dried strawberries, unsweetened coconut shreds Powdered sugar, for dusting 1. In a small bowl, bloom the gelatin powder with the cold water. Let it sit until it is fully bloomed and jelly-like. Transfer the bloomed gelatin to the bowl of a stand mixer fitted with a whisk attachment. 2. Add the marshmallow root extract if using. 3. Combine the granulated sugar, maple syrup or honey, and 1/3 cup water in a medium saucepan. Heat over medium until the syrup reaches 241°F to 245°F (soft-ball stage). 4. Turn the mixer on low and carefully drizzle the hot syrup into the gelatin mixture. Once all the syrup is added, increase the speed and whip until the mixture is thick, glossy, and pale. 5. Add the pandan extract, matcha powder, and red miso paste. Start with 1 teaspoon of miso and increase to taste. Whip again until fully incorporated and stiff ribbons form. 6. Pour the marshmallow mixture into a small, parchment-lined baking dish. Before it sets, top with freeze-dried strawberries and coconut shreds. 7. Let the marshmallows sit at room temperature for at least 1 hour, or until firm. Dust with powdered sugar before cutting into cubes to prevent sticking.

Crispy on the outside, juicy on the inside 🍖🍄 These pork enoki rolls are bite-sized umami bombs you won't be able to stop eating! Full recipe in bio and below! @groovyfoodiess INGREDIENTS 10 ounces thinly sliced pork belly or pork shoulder 1 (5-ounce) package fresh enoki mushrooms (trimmed and separated) ¼ cup dashi 1 tablespoon soy sauce 1 tablespoon mirin (or substitute with 2 teaspoons honey + 1 teaspoon water) 1 teaspoon sugar 1 teaspoon garlic powder 1 teaspoon chicken bouillon or msg (optional) 2 eggs, whisked ½ cup sliced green onions 2 tablespoons sesame seeds 1 tablespoon togarashi, optional Kosher salt, to taste Black pepper, to taste Cooked rice, for serving PREPARATION Lay out 1 slice of pork on a flat work surface. Place a bundle of enoki mushrooms at 1 end, and roll up tightly. Repeat until all pork and mushrooms are used. Heat a nonstick pan over medium heat. Working in 2 batches, place the pork rolls, seam side down, in the pan. Cook, turning occasionally, until cooked through and browned on all sides, 5–7 minutes total. Stir together the dashi, soy sauce, mirin, sugar, garlic powder, and chicken bouillon in a bowl. Pour the sauce over the rolls, and let it simmer for 1–2 minutes, turning to coat the rolls in the glaze. Drizzle the whisked eggs over the rolls in the pan, and sprinkle with the green onions. Cover and cook for about 1 minute, until the eggs are set. Remove from heat, and let rest for 1 minute. Sprinkle with sesame seeds and togarashi, and season with kosher salt and pepper to taste. Serve hot with cooked rice. Enjoy!

Summer isn't the only thing bringing the heat. Try @brandongouveia's Nashville Hot Fish sandwich, full recipe at our link in bio! 🐟🥒

Summer's essentials: sunglasses, hat, bikini, and the irresistible kick of a spicy mangonada! Find the recipe linked in bio! 🥭 @Ivanna 👩🏼‍🍳🌱

AIR FRYER CRISPY PORK BELLY with @hermanathome One of my favorite foods I ate growing up was Crispy Pork Belly (also known as Chinese Roast Pork). The pork is well-seasoned with salt, white pepper, shaoxing wine, and five-spice powder, then roasted until the skin is crispy and crackling while the meat stays tender. But did you know you can make it at home using an air fryer? You just need pork belly and some technique to achieve restaurant-quality roast pork at home! Check out my recipe, and hope you enjoy! Recipe from @hermanathome Ingredients: Pork belly Salt White pepper Chinese five-spice powder Garlic powder Shaoxing wine White vinegar Oil Kosher salt Full recipe is available on tasty.com or hermanathome.com (link in bio)

When the weather says hot, @groocyfoodiess says hwachae! Filled with fresh fruit, jellies and lychee. Find the full recipe at our link in bio!