Adam Ragusea
50 recipes converted from their YouTube cooking videos.
Garlic Naan (No‑Yeast, Stovetop)
Restaurant‑style garlic naan made on a stovetop cast‑iron skillet without a tandoor. The dough uses yogurt, baking powder, and a touch of baking soda for lift, then is topped with grated garlic and cilantro, cooked on high heat, and finished with a brush of melted butter.
Grilled (or Broiled) Tandoori Chicken
A restaurant‑style Indian‑American tandoori chicken made at home using a charcoal grill or a kitchen broiler. The recipe includes a homemade masala made from toasted whole spices, a yogurt‑based marinade, and simple grilled vegetables. The dish is flavorful, smoky, and perfect for a hearty dinner.
Homemade sodium citrate = smooth cheese sauce
A quick, homemade cheese sauce that mimics the meltiness of processed cheese without buying sodium citrate. By reacting lemon juice with baking soda you create a sodium citrate solution, then melt cheddar with milk and butter for a silky, stretchy dip perfect for nachos, veggies, or mac & cheese.
Chicken Tikka Masala with Leftover Tandoori Chicken
A home‑cooked version of the classic restaurant chicken tikka masala, built around leftover tandoori chicken, aromatic spices, tomato‑cream sauce and fluffy aged basmati rice. The recipe walks you through rinsing and soaking the rice, building a deep, caramelized tomato base, and finishing with creamy sauce and fresh cilantro.
Chewy Condensed Milk Brownies
These ultra‑chewy brownies get their signature glossy, papery top and milky‑marshmallow flavor from sweetened condensed milk and browned butter. Made in a 9‑inch square pan, they’re sticky, fudgy and perfect for anyone who loves a rich, caramel‑kissed brownie.
Adam's diet food
A simple, low‑carb, high‑protein meal‑prep recipe from Adam Ragusea. Frozen tilapia fillets are baked with olive oil, salt and pepper, then served over freshly‑processed cauliflower rice. Perfect for strength‑training athletes looking for a cheap, sustainable, and tasty protein‑rich dinner.
(Almost) instant demi-glace
A quick, cost‑effective way to make a rich, glossy demi‑glace using store‑bought low‑sodium broth, tomato paste, soy sauce, onion powder and unflavored gelatin. Reduce six quarts of broth to one‑sixth of its original volume, freeze into handy cubes, and use them to finish steaks, stews or any pan sauce for an instant burst of deep, meaty flavor and luxurious texture.
The SHOCKING SECRET to great chili
A robust Tex-Mex style chili that combines tender oxtail, protein‑rich beans, fire‑roasted tomatoes, and a hint of dark chocolate for depth. Perfect for meal‑prepping and sustainable, meat‑light comfort food.
Easy big beef stew and roasted garlic mashed potatoes
A hearty, make‑ahead beef stew braised low and slow in a roasting pan, finished with a glossy gelatin‑thickened sauce, and served alongside buttery mashed potatoes infused with slow‑roasted garlic. Inspired by Adam Ragusea’s big‑family‑function recipe, this dish feeds a crowd with minimal active cooking time.
Why we cook food in oil
A side‑dish demonstration inspired by Adam Ragusea's experiment on why a thin film of oil matters in a pan. Learn how to quickly sauté Brussels sprouts with olive oil for optimal browning, flavor, and texture, and see the contrast when cooked without oil.
Beef stew tests
A thorough, low‑and‑slow braised beef stew inspired by Adam Ragusea’s experiments. Beef shoulder is browned, then simmered with classic mirepoix, red wine, and a touch of tomato paste at 250°F (120°C) for eight hours. Finished with a quick roux and a dash of unflavored gelatin for a glossy, restaurant‑quality sauce.
Resistant starch — the carb with no calories (kinda)
A simple cold rice salad that maximizes resistant starch (RS3) by cooking, cooling, and refrigerating long‑grain basmati rice. The dish is low‑glycemic, vegan, and perfect as a side or snack while showcasing the science behind resistant starch discussed on Adam Ragusea’s channel.
Red beans and rice
A comforting Southern-style red beans and rice made with Mexican red beans, smoked ham hock, and a classic holy trinity of onion, bell pepper, and celery. Soaked in salted water for extra creaminess, simmered low and slow, finished with a touch of sugar and vinegar, and served over fluffy brown rice cooked "pasta style". Perfect for a hearty weeknight dinner or make‑ahead meals.
Onions 101: The different kinds, how to cut them, what 'translucent' even means
A step‑by‑step guide to making deep‑amber, sweet caramelized onions using the techniques Adam Ragusea describes. Perfect as a topping for burgers, pizza, toast, or as a freezer‑friendly condiment.
How to Cook a Frozen Steak (Without Thawing First)
A foolproof method for cooking a thick frozen ribeye steak using the reverse‑sear technique. The steak is slowly brought up to temperature in a low oven, then finished with a quick, buttery sear in a hot pan for a perfect crust and tender interior.
How water helps roast meat (also why Adam won't say A!&FRY*R)
A simple, no‑brine method for the juiciest chicken breast ever, using the Dreo Chef Maker tabletop convection oven with optional water atomization. Seasoned only with salt, pepper, and olive oil, the chicken cooks in about 15 minutes and stays perfectly moist.
Ice cream made with two bowls — no machine needed
A simple, no-churn ice cream made with heavy cream, evaporated milk, sugar and vanilla. Using the two‑bowl ice‑salt bath method, the mixture is aerated with a hand mixer, frozen, then beaten again for a smooth, creamy texture without any special ice‑cream maker.
Does marinating do anything?
A bright, acidic lime‑garlic marinade that penetrates the outer millimeter of chicken breast or flank steak, delivering bold flavor without excess moisture. The technique highlights why marinating works, how to avoid over‑cooking with acid, and yields a crisp, caramelized crust perfect for a quick weeknight dinner.
My problem with metric recipes
A comforting British‑style shepherd's pie adapted for U.S. home cooks using common grocery‑store quantities. Ground lamb, a simple gravy, and a buttery mashed‑potato topping are baked to golden perfection at 350°F.
One-pan orange chicken, no deep-frying
A quick, high‑protein American‑Chinese inspired orange chicken made in a single 12‑inch skillet without deep‑frying. Crispy cornstarch‑coated chicken thighs are tossed with steamed broccoli and a sweet‑tangy orange‑soy sauce, finished with fresh orange zest and a pinch of chili flakes.
(Fancy) cream of mushroom soup
A refined take on the classic cream of mushroom soup using both dried and fresh mushrooms, a buttery roux, and a splash of cognac for depth. The result is a silky, umami‑rich soup that feels restaurant‑quality but can be made at home with careful technique.
One-pan mini-roast with fondant potatoes (Christmas dinner for 1 or 2)
A festive, single‑pan dinner for one or two featuring a small shoulder‑tender roast (Terrace major), three thick fondant potato rounds, sweet pearl onions, and a buttery garlic‑thyme sauce that finishes in the oven. The dish is quick, elegant, and perfect for a low‑effort holiday meal.
Blueberry yum yum
A classic Southern ice‑box dessert made with a buttery graham‑cracker crust, a light cream‑cheese‑whipped‑cream layer, and sweet blueberry pie filling. No oven required – just chill and serve.
AGE your raw egg eggnog
A traditional holiday eggnog made with raw eggs, heavy cream, milk, sugar, and a generous mix of bourbon, rum, and rye whiskey. The high‑proof alcohol both flavors and helps preserve the raw‑egg mixture, which is then aged in the refrigerator for 2‑3 weeks for a smooth, boozy milkshake‑like drink. Served chilled with a dusting of nutmeg.
Why do recipes say 'salt to taste'? Is enameled cast iron worth the money? (PODCAST E44)
A classic, buttery 9‑inch pie crust that follows Adam Ragusea’s discussion on “salt to taste.” The recipe uses Morton kosher salt measured by weight for consistency and includes tips on handling raw dough safely, chilling, and baking with pie weights.
The truth about cooking on a budget
A budget-friendly, protein‑rich Cuban‑style black bean stew that uses dried beans, onion, bell pepper, and a simple blend of spices. Perfect for meal‑prepping, this vegan dish can feed a family for several days at a cost of under $3 per serving.
What even is lacto-fermentation?
A step‑by‑step guide to making classic New York‑style dill pickles using lacto‑fermentation. No vinegar is required for flavor, only a tiny amount for safety, and the cucumbers stay crisp thanks to the perfect 2‑2.5% salt brine and a weight that keeps them fully submerged.
A novel method for boiling eggs (and a talk about egg prices & public science)
A scientifically modeled method for perfectly cooked boiled eggs with a creamy yolk and fully set white. The technique alternates 2‑minute immersions in boiling water and cool water for a total of 32 minutes, yielding six eggs with a unique texture. Inspired by Italian researchers, this method uses simple kitchen tools and precise timing.
How your water affects your cooking
A side‑by‑side bread experiment demonstrating how water hardness affects dough development, rise, and crumb. Using identical recipes except for the water type (hard tap water vs. softened water from a reverse‑osmosis pitcher), you’ll bake two small loaves in a Dutch oven and compare texture, chewiness, and flavor.
Why I Put White Wine In Basically Everything
A quick, easy tomato sauce enhanced with dry white wine for extra brightness, acidity, and depth of flavor. Inspired by Adam Ragusea's discussion on why white wine works so well in cooking, this sauce is perfect for pasta, pizza, or as a base for other dishes.
Is olive oil safe at high heat? Does it taste bad?
A simple experiment to compare how extra‑virgin olive oil changes flavor when heated to a shimmering temperature versus a smoking temperature. You’ll taste the oil before and after heating to see how bitterness, fruitiness, and aroma evolve, and learn the health‑related facts behind high‑heat cooking with olive oil.
Fresh Garlic vs Prepared Garlic: Can You Taste the Difference?
A side‑dish experiment that showcases six different garlic preparations—fresh chopped, frozen pre‑peeled, garlic powder, tube paste, Indian‑style jarred paste, and jarred minced—mixed into butter, spread on bread, and baked. Perfect for home cooks who want to taste the subtle differences and learn how each form of garlic behaves in a simple garlic‑bread recipe.
Pastina — tiny pasta porridge
A comforting Italian-inspired porridge made with tiny pastina pasta, broth, vegetables, butter, cheese, and a silky egg finish. It cooks like a quick risotto, delivering a creamy texture in under an hour.
Korean-style short ribs — pan seared/braised method
A home‑cooked version of Korean‑American restaurant‑style short ribs. Butterflied beef short ribs are marinated in a sweet‑savory Asian‑pear soy sauce blend, then partially braised in water before finishing in their own rendered fat with chard and shallots. Served with jasmine rice, toasted sesame seeds and sliced green‑onion tops.
The pastry and marble counter myth
A flaky, buttery short‑crust pastry filled with grated cheese, sliced hard salami, fresh basil and a touch of smoked sea salt. Perfect for a midnight snack or a quick lunch, this galette demonstrates the proper way to keep pastry dough cold and avoid the common myth that marble surfaces keep dough cool.
Why they don't put salt in pasta dough
A hands‑on recreation of the classic Italian pasta dough made with just semolina flour and water, following Adam Ragusea's experiment comparing salted and unsalted dough. This recipe yields a versatile, egg‑free dough that can be rolled into spaghetti, fettuccine, or any shape you like, then boiled in salted water for a perfectly seasoned bite.
Why food science doesn't answer all my questions (PODCAST E54)
A homemade vegan umami paste made from active dry bread yeast, water, and a gentle low‑heat incubation. The result is a rich, savory “vegan demi‑glace” that can be used like Marmite, Vegemite, or a flavor‑boosting sauce in soups, stews, and spreads.
Four Good Ways to Sharpen Kitchen Knives
A step‑by‑step guide to sharpening kitchen knives at home using four common methods: manual pull‑through sharpener, electric pull‑through sharpener, whetstone, and professional sharpening. Includes tips on choosing the right angle, honing, and tool maintenance.
Changing traditional recipes for the era of tiny households
A family‑size Italian‑American classic inspired by Adam Ragusea’s beach‑side cooking. Large, juicy meatballs are browned then braised low‑and‑slow in a rich tomato sauce while spaghetti cooks al dente. Perfect for feeding a crowd and honoring the way grandma used to make it.
Why people cook with caustic alkali
A hands‑on demonstration of how a basic solution made from hardwood ash (potash) can dramatically speed up the cooking of potatoes. This recipe walks you through making lye water from wood ash, safely handling the caustic solution, and boiling a potato slice to compare with a regular water boil. It’s a historical‑inspired side dish that showcases the chemistry behind traditional alkaline cooking methods.
Why I salt my mashed potatoes, not my boil water (and other mash myths debunked)
A simple, science‑backed mashed potato recipe that debunks common myths. Potatoes are boiled unsalted, then finished with butter, a splash of potato cooking water (or milk), and salt added at the end for perfect flavor and texture.
The wet method of cooking mushrooms
A low‑fat mushroom side dish that starts with a thin film of water in a hot pan to steam‑cook the mushrooms, then finishes with a splash of oil for a quick brown crust. The method avoids the greasy texture of traditional sautéed mushrooms while delivering deep umami flavor.
Recipe media literacy 1
A step‑by‑step method for cooking a 12‑inch pizza on a Weber charcoal grill using a pizza steel and an inverted cast‑iron skillet to try to brown the cheese on top while avoiding a burnt crust. The technique highlights the challenges of uneven heat on a grill and offers tips for better results.
Salmon fillets 101
A simple, forgiving way to cook wild salmon fillets on the stovetop. Seasoned with salt, pepper, and garlic powder, then finished with a buttery lemon basting sauce for a moist, medium‑rare center. Served with steamed broccoli for a quick, healthy weeknight dinner.
How to stop splatter in the kitchen
Thin zucchini slices are salted, patted dry, and quickly fried in hot olive oil for a crisp, golden snack. The key is to remove surface moisture before it hits the oil, preventing dangerous steam explosions and messy splatter.
How to give brownies a smooth, glossy top
A science‑backed brownie recipe that produces a shiny, papery crust on top. By using super‑fine powdered sugar and allowing the batter to rest so the sugar fully dissolves, you get that coveted glossy skin without extra fat or fancy techniques.
Does Alcohol Really Burn Off When Cooked?
A quick classic dessert featuring canned cherries flambéed with brandy and thickened with cornstarch. This recipe follows the method discussed by Adam Ragusea on how much alcohol remains after cooking.
10 things Van Halen can teach us about food and cooking
A minimalist, Adam Ragusea‑inspired dinner that lets a good pork chop and fresh broccoli shine. Seasoned simply with salt and pepper, the pork is pan‑seared to a golden crust while the broccoli stays al dente and vivid green, proving that great flavor often needs only a few thoughtful layers.
Is Cooked Honey TOXIC? (and other honey myths)
A simple experiment that heats raw honey to 140 °C, mixes it with clarified butter (ghee), and observes the changes in flavor, density, acidity, and HMF formation. The recipe follows the procedure Adam Ragusea described in his video, showing that heated honey is not toxic but does develop different chemical properties.
Why yeast extract is in tons of foods (and why it's delicious)
A DIY vegan yeast extract that mimics the umami‑rich flavor of Marmite. By autolyzing active dry bread yeast at a gentle 50 °C for 24 hours, then reducing the liquid and seasoning with onion powder and celery seed, you get a thick, savory spread perfect for toast, soups, or as a vegan gravy base.