cover
about this book
about the authors
title page
cook’s notes
introduction
party
deviled eggs four ways
classic deviled eggs
guacamole deviled eggs
loaded deviled eggs
cajun deviled eggs
carne asada fries
buffalo chicken mozzarella sticks
chili cheese dog boats
fried mac ’n’ cheese sticks
grilled potato volcanoes
shrimp boil
chicken satay skewers
burrito cups
jalapeño popper dip
comfort food
sliders four ways
chicken parm sliders
bbq chicken sliders
cheeseburger sliders
breakfast sliders
steak fajita rolls
barbecue beer can chicken
tornado potatoes
honey-garlic slow cooker ribs
mexican-style pork tacos
cheesy jalapeño corn dogs
buttermilk fried chicken sandwich
sweet
easy poke cake four ways
chocolate turtle poke cake
peanut butter banana poke cake
cookies and cream poke cake
berry cheesecake poke cake
giant cinnamon roll
brigadeiros
caramel rose apple pie
tortilla dessert cups
blackberry sorbet
white chocolate chip truffles
afternoon tea churros
strawberry cheesecake macarons
classic
puff pastry four ways
the braid
strawberry pastry diamond
raspberry pastry flower
blueberry pastry pinwheel
homemade gnocchi
chicken cordon bleu
chicken marsala
classic tomato lasagne
one-pot chicken-bacon pesto pasta
one-pan chicken pie
french pepper steak
slow cooker beef stew
vegetarian
baked fruit & veggie chips four ways
apple chips
kale chips
courgette chips
sweet potato chips
vegetarian grain bowls two ways
roasted veggie quinoa bowl with soy-maple dressing
roasted chickpea & veggie brown rice bowl with coriander-lime dressing
courgette “meat” balls
falafel
broccoli cheddar soup
vegan mac ’n’ cheese
baked buffalo cauliflower
baked ratatouille
peanut noodle pasta salad
best ever
easiest 3-ingredient desserts ever four ways
easy peanut butter s’mores dip
easy triple decker box brownies
easy palmier cookies
easy cookies and cream truffles
softest sugar cookies ever
fudgiest brownies ever
cheesiest garlic bread ever
chewiest chocolate chip cookies ever
crispiest buffalo wings ever
juiciest honey-glazed fried chicken ever
creamiest ice cream ever two ways
3-ingredient chocolate ice cream
real-deal chocolate ice cream
around the world
dumplings three ways
german pancake (aka dutch baby)
jamaican jerk chicken
chicken tikka masala
rose dumplings
korean bbq-style beef (bulgogi)
french-style apple tart (tarte tatin)
sticky pineapple chicken
on trend
cauliflower crust pizza three ways
cauliflower pizza crust
margherita cauliflower pizza
rainbow cauliflower pizza
pepper and mushroom cauliflower pizza
magic chocolate ball
unicorn cheesecake
southwestern sweet potato toast
emoji fries
protein-packed buddha bowl
chocolate galaxy bark
rainbow cereal cheesecake
courgette-noodle chicken alfredo
fidget spinner cookies
bombs & rings
stuffed brownie truffles four ways
truffle-stuffed brownie truffles
peanut butter – stuffed brownie truffles
cookie dough – stuffed brownie truffles
cheesecake-stuffed brownie truffles
blooming quesadilla ring
bacon guacamole chicken bombs
bangers and mash bombs
pizza bombs
neapolitan brownie bomb
cheeseburger pretzel bombs
bbq bacon onion meatball bombs
lasagne party ring
cheesecake-stuffed banana bread ring
acknowledgements
copyright
You will be able to find most of the ingredients used in this book in your local supermarket or online, but if you can’t find an ingredient then substitute it with something else.
American cheese is the sliced cheese in individual packets.
Cotija cheese is a Mexican style cheese similar to Parmesan.
Guajillo chili powder can be substituted with regular chili powder.
Monterey Jack cheese can be substituted with Gouda.
Marinara sauce can be substituted with tomato and basil pasta sauce.
Pepper Jack cheese is available but may be hard to find. You can use chili Cheddar instead.
Cup measures throughout are US (240ml).
Welcome to Tasty. Like you, we live for the joy that cooking brings; the satisfaction that comes from making something you’ve never before attempted; or even the amazement of picking up that one life-changing hack that will alter your cooking repertoire for life. Whether you’re polishing up on how to give pizza dough the glossy sheen of a pretzel or getting your grain bowl on (and seriously, who’s not these days?), you’ve come to the right place. In our world, cooking isn’t supposed to be intimidating, or take up your entire weekend, or contain a ton of stuff you have to run around for hours sourcing out. It’s meant to be delicious … but above all else, it’s supposed to be a good time. That’s why our recipes are designed to top the charts in taste and fun. Because if you’re not enjoying being in the kitchen, what’s the point? You, the cooking people of the world, have spoken, and we’ve answered the call with doable, craveable recipes you will want to make every single day.
Like a personal cooking coach, we make it our job to show you exactly what you’ll need and how to put it to your advantage in the kitchen. Nothing makes us happier than the gut reaction our recipe videos get online. It lets us know instantly what people think about what we’re up to. Were those cheesecake bombs as simple to make as they looked? Yep. Did those chili cheese dog boats taste as awesome as they looked? Double yep. Do we care deeply about what you think, want, and crave? Yes to the third degree.
Cooking with Tasty can also be a daily reminder that it’s never too late to teach an old cook (or an up-and-comer) new tricks. It may just be a tiny trick that makes the difference between good to great, or an entire recipe that blows your mind from start to finish. It could be finding a new use for that baking tray, sheet pan, glass bowl, or skewer – taking the ordinary and making it extraordinary with a little imagination. The idea of cooking as learning is one that drives us every day, and you’ve told us you feel the same way.
We view it as our job to bring you the very best version of (insert literally every great food on earth), and we take that job very seriously. Our recipes work, but they’re also forgiving. A slip of the knife or an extra minute more or less on the stove generally won’t derail you – rather, it’ll show you that cooking is your friend.
Speaking of your friends, don’t even get us started about sharing these recipes with them. Food brings people together – that’s a fact. Instead of sending a pic of your puppy or kid, how about you send a snap of your lasagne ring? It’s a humble-brag and some helpful encouragement, all with one press of a button. Then your pic gets passed around, and then some, and then some more … Who knows? That blooming quesadilla you made could very well go viral twice – once online and then again in your house.
See, cooking can also be a killer way to bond. Text out a list of ingredients, have everyone volunteer to bring something over, then make something awesome together. Not only do you create moments you can beam out to the world in an instant, you create memories that last much, much longer than that. Remember that time you made pizza bombs out of canned scone (biscuit) dough? Or that crazy, impress-your-in-laws ice cream cake that starts with humble packaged brownie mix? Trust us: now you will.
Tasty makes cooking about you, not so much about the recipe. It’s about reimagining what time in the kitchen can be. Gone are the days when a recipe took up multiple pages; with this set of winners, you can walk into the supermarket, pick up what you need and, in most cases, be eating within an hour. That’s not to say there aren’t some special projects here. Magical desserts that reveal themselves layer upon layer? Check. Truffles every which way? Check. Whether it’s an of-the-moment recipe like an actual working fidget spinner cookie (we’re not lying) or a classic like slow-cooked beef stew, every recipe has the potential for staying power; the deciding factor is you. Unlike so many other things in life, you get to choose which recipes become your time-honored favorites, your go-to’s, your dishes that become synonymous with your name and your kitchen. Hundreds of millions of you can’t be wrong. That’s where the democracy of Tasty comes in. Winning recipes, anointed by fans like you, rise to the top of the heap, powered by likes and comments and shares and smiles.
We believe a recipe can be one of the truest expressions of who you are as a person. Are you an aspiring international jet-setter? A trio of dumplings are right up your alley. Game-day boss? Crispy buffalo wings and cheesy garlic bread to the rescue! Dinner party in the works? Chicken Cordon Bleu it is. It’s that hard-to-contain thrill that comes with killing it in the kitchen, the need to share your winning formula for deviled eggs or the revelation that is a boneless barbecue sandwich that keeps the sauce off your fingers and inside your belly. It’s that feeling of showing up at a party with a world-beating recipe like glitter-bombed galaxy chocolate bark. You, my friend, are the champion!
Then there are those rainy-day weekends when another hour of Netflix-and-chill routine might make even the most ardent binge watcher look for an off-the-couch activity. Cooking to the rescue! Even if no one initially runs to the kitchen to help prep, once they hear the sizzle of steak, smell that garlic, or see a towering pile of pasta, you know they’ll be lining up to help – and definitely holding out their plate for samples. We don’t want to just take space on your phone, screen, or bookshelf – we want a seat at your table. That’s why we filled this book with an A-game repertoire to ensure you can deliver on the promise of a great dish whenever the urge strikes you.
Though Tasty brings people together every day on small screens all over the world, there’s still something about having this tangible album of edible greatness at your fingertips whenever you want it. How many times have you been able to convert the “if only I could make that at home?” thought into “I’m going to make this tonight and it’s gonna be good”? That’s Tasty.
Latest & Greatest is just that: what we’ve been working on lately and what you’ve been loving lately. It opens with a chapter of party-friendly food fit for a crowd, like mac ’n’ cheese shaped into sticks and fried (we know, right?); jalapeño poppers reimagined as a dip you won’t be able to stay away from; and volcano potatoes you could enter into a sculpting contest. Next up? Comfort food like sliders (four types, so everyone’s happy); beer can chicken, probably one of America’s greatest culinary – heck, why stop there? – and historical accomplishments; and Mexican-style tacos that may have you dreaming of opening your own street cart. A whole dessert chapter filled with genius hacks like baking tortillas into bowls and using sweetened condensed milk to make Brazilian chocolate truffles. Classic dishes also take center stage in a chapter featuring pillowy homemade gnocchi (yeah, you can do it!); chicken-and-mushroom marsala; and a pie whose biggest demand of you is a pie crust. We don’t forget about our vegetarians, with killer dishes that will fill you up with substance and with pride, such as zucchini “meat” balls, a vegan mac ’n’ cheese, and buffalo cauliflower that proves you don’t need to wing it. Any chapter called Best Ever is, well, the best ever – how could it not be with fried chicken drizzled with honey; super-chewy chocolate chip cookies; and three-ingredient ice cream (we promise – just three!). We also take you globetrotting with a chapter of around-the-world choices that bring far-flung flavors home; think homemade dumplings (you make the dough yourself – go you!); chicken tikka masala (the secret is heavy cream!); and bulgogi, a Korean dish that’s easier to make than pronounce (it’s bull-GO-ghee, in case you’re wondering). Trends are fine and all, but they have to hold their own, and ours do: a cheesecake with a crackling cereal crust is a keeper no matter what the year, and emoji fries are just so darn cute. Finally, you’ll flip for our collection of bombs and rings in which everything is either stuffed or circular, rounding out a book full of recipes you’re going to make again.
Now that’s what we call totally Tasty. Get ready to have a great time.
deviled eggs four ways
classic deviled eggs
guacamole deviled eggs
loaded deviled eggs
cajun deviled eggs
carne asada fries
buffalo chicken mozzarella sticks
chili cheese dog boats
fried mac ’n’ cheese sticks
grilled potato volcanoes
shrimp boil
chicken satay skewers
burrito cups
jalapeño popper dip
Boil a dozen eggs in advance and them store them in the fridge for up to a week. That way you’ve got a world of options for dressing them up. These easy, creative ideas demonstrate that the devil is most certainly in the details.
12 eggs
115g/½ cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon relish
1 teaspoon salt
1 teaspoon black pepper
FOR SERVING
Paprika
Parsley leaves
1 Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
2 Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
3 Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
4 Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
12 eggs
2 small avocados, diced
5g/¼ cup coriander (cilantro), chopped
1 jalapeño, seeds removed and diced
½ red onion, finely chopped
1 tomato, finely chopped
2 garlic cloves, minced
1 teaspoon cumin
1 tablespoon fresh lime juice
1 teaspoon salt
FOR SERVING
Coriander (cilantro) leaves
Tortilla chips, crushed
1 Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
2 Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
3 Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
4 Pipe the mixture into the egg whites, garnish with coriander (cilantro) and crushed tortilla chips, and serve chilled.
12 eggs
120ml/½ cup sour cream
3 strips of bacon, cooked and chopped
10g/¼ cup chives, finely chopped
45g/½ cup shredded cheddar cheese
Salt and pepper, to taste
FOR SERVING
Bacon, cooked and chopped
Chives, finely chopped
1 Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
2 Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
3 Mix all the remaining ingredients with the yolks and transfer to a piping bag. (Alternatively, use a zipper-lock bag with a corner cut off.)
4 Pipe the mixture into the egg whites, garnish with the bacon and chives, and serve chilled.
12 eggs
115g/½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Cajun seasoning
½ stalk celery, finely chopped