Brian Lagerstrom
50 recipes converted from their YouTube cooking videos.
Classic Italian Ciabatta Bread
A rustic Italian ciabatta with a thin, brittle crust and an open, satiny crumb. Made using a biga pre‑ferment, high‑hydration dough, and a steam‑baked technique for professional‑level results at home.
Super Scampy Shrimp Pasta
A silky, buttery shrimp scampi made with angel hair pasta cooked directly in a clam‑juice‑infused sauce. The shrimp are pre‑salted for extra juiciness, the sauce is emulsified with cold butter, and a hint of lemon zest adds brightness without acidity. Perfect for a quick yet restaurant‑quality dinner.
Chicago Thin Crust Pizza
A faithful recreation of the buttery, flaky Chicago thin‑crust pizza made famous at Vito & Nix. The dough is enriched with cold butter, cold‑fermented for 24 hours, and baked at a blistering 550°F on a pizza steel for a crisp, corn‑meal‑studded crust. Topped with homemade Italian sausage, aged mozzarella, and a thick, herb‑forward sauce.
Chicago-Style Italian Beef Sandwich
A hands‑off, home‑cooked version of the classic Chicago Italian beef sandwich. Tender, slow‑cooked chuck beef is shredded, crisped, and soaked in a savory broth, then piled onto a soft, yeasty roll with tangy pickled vegetables and a drizzle of seasoned oil. No deli slicer required.
NY-Style Chopped Cheese Sandwich
A classic New York bodega‑style chopped cheese sandwich made with a juicy 90/10 ground‑beef patty, caramelized onions, garlic mayo, shredded iceberg lettuce, tomato, pepperoncini, and a double layer of American and provolone cheese on a toasted hoagie roll. Ready in about 30 minutes, this hearty sandwich delivers the best of a cheeseburger and a sub in one bite.
BUTTER CHICKEN (2 Recipes in 1 Dish)
A rich, velvety butter chicken made with tandoori‑style marinated chicken thighs that are roasted and finished under the broiler for a smoky char. The sauce is a silky blend of tomato paste, heavy cream, butter, and aromatic Indian spices, served over buttery kale‑rose rice and finished with a cool yogurt drizzle and fresh cilantro.
1 HOUR PIZZA?! (Perfect for Weeknights or Any Nights)
A quick week‑night pizza that uses cold beer in the dough for a yeasty flavor, two cheeses, and a crisp crust baked on a pizza steel at 550°F. Ready from mixing bowl to oven in about an hour.
The 4 keys to make perfect CHICAGO DEEP DISH pizza every time
A step‑by‑step guide to making authentic Chicago‑style deep‑dish pizza with a buttery cornmeal crust, chunky tomato sauce, homemade Italian pork sausage, and full‑fat mozzarella. Includes detailed timings, equipment, troubleshooting, and cultural background.
Extra Crispy Orange Chicken
A copycat takeout‑style orange chicken that’s extra crispy thanks to a double‑fry technique, a cornstarch‑rich coating, and a bright, tangy orange sauce. The recipe uses a quick baking‑soda marinate for tender chicken, a light tempura‑style batter, and a glossy sauce finished with orange zest, rice vinegar and a touch of chili flakes. Serve over steamed white rice and garnish with sesame seeds for a restaurant‑quality meal at home.
7 Techniques to INSTANTLY Upgrade Your Vegetables
A collection of seven restaurant‑grade vegetable techniques—glazed carrots, pan‑roasted Brussels sprouts, slow‑roasted beets, braised kale, walk‑fried green beans, sautéed mushrooms, and broiled asparagus—combined into a spectacular side dish or main‑course platter. Each vegetable is prepared with a specific professional method that maximizes flavor, texture, and visual appeal.
The Secret to Authentic New York Style Bagels at Home
A step‑by‑step guide to making chewy, blistered New York‑style bagels at home without a stand mixer. The recipe uses a cold‑fermentation method, diastatic malt powder, and a quick boil in molasses‑enhanced water for that classic crust and flavor.
25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI)
A quick, weeknight‑friendly chicken tortilla soup packed with smoky chipotle, roasted poblano, rotisserie chicken, beans, corn and topped with avocado, crunchy tortilla chips, cilantro, aged white cheddar and sour cream. Ready in about 30 minutes, this Latin‑inspired chili‑style soup is hearty yet not overly heavy.
Gluten-Free Pizza
A crisp, chewy, and fully satisfying gluten‑free pizza made with a simple yeast‑baking‑soda dough, a quick uncooked tomato sauce, and a blend of aged and fresh mozzarella topped with pepperoni. Perfect for anyone avoiding gluten but still craving classic pizza flavor.
Greatest French Toast
A meticulously tested French toast recipe using fluffy Hala bread (or substitutes) that delivers a perfect balance of soft interior, crispy edges, and rich custard flavor. Includes detailed steps for drying the bread, a perfectly seasoned custard, low‑and‑slow frying, and a salted whipped butter topping with dark maple syrup.
Chicken Pot Pie Recipe (Completely Homemade + Shortcut Options)
A buttery, flaky crust filled with tender chicken, vegetables, and a luxuriously rich gelatin‑infused stock. This recipe recreates the comfort of a classic chicken pot pie while elevating it with a slow‑roasted whole chicken, homemade stock made from chicken backs and feet, and a tender, sour‑cream enriched dough.
The Easiest Actually Good Baguette You Can Make at Home
A straightforward, no‑knead baguette recipe that uses an autolyse technique and a few stretch‑and‑folds to develop gluten. No special baking equipment is required—just a bowl, a scale, and a sheet tray. The dough ferments for about 3 hours, then the loaves are shaped, proofed, and baked with steam for a crisp, golden crust and an open, airy crumb.
Japanese Karaage (Crispy Fried Chicken)
A faithful recreation of the light, ultra‑crisp Japanese fried chicken (karaage) that the host discovered in Japan. The chicken is marinated in a ginger‑garlic soy‑mirin mixture, coated with moistened potato starch, and triple‑fried for a brittle, airy crust. Served with shredded cabbage and a spicy mayo‑togarashi sauce, this dish is perfect for parties, snacks, or a main course.
Creamy and Decadent New York Cheesecake (No Waterbath)
A rich yet light cheesecake featuring a two‑sided graham‑cracker‑walnut crust, creamy goat‑cheese filling, and a bright dark‑cherry‑lemon sauce. The double crust adds extra crunch and helps prevent cracking, while the low‑sugar filling lets the tang of the cheeses shine.
15 Minute Pan Sauces That Will INSTANTLY Make you a Better Cook
A quick, restaurant‑quality Hollandaise sauce made in under 15 minutes using a blender. This modern method keeps the sauce silky, buttery, and perfectly emulsified without the intimidating traditional technique. Ideal for eggs Benedict, roasted asparagus, steak, or any pan‑seared protein.
The Weeknight Roast Chicken Dinner You'll ACTUALLY Make
A simple, low‑mess dinner using four chicken leg quarters and two sheet trays. The chicken is slow‑roasted at 300°F to render the fat, then finished at high heat for crispy skin while a medley of onions, carrots, potatoes, and fennel roast alongside. A quick roux‑based pan sauce made from the fond ties everything together.
The BEST Homemade Falafel Recipe
A detailed, step‑by‑step recipe for perfectly crisp‑outside, fluffy‑inside falafel packed with fresh herbs and spices. Includes a simple creamy tahini sauce and all the tips needed to avoid common falafel failures.
How to Make A Perfect New York Pizza Slice At Home
A step‑by‑step guide to making authentic New York‑style pizza at home, featuring a high‑protein 50/50 flour blend, 24‑hour cold fermentation, two pizza steels for maximum heat, and a fresh mozzarella‑plus‑part‑skim cheese blend. Includes detailed timings, equipment list, troubleshooting, and cultural background.
This General Tso's Chicken Ruins Takeout Forever
A step‑by‑step recreation of restaurant‑style General So chicken with ultra‑crisp potato‑starch coating, tenderized chicken, and a bright, sticky sweet sauce. The method uses a brief marination with baking soda, a batter‑plus‑crag technique, and a quick double‑fry to achieve maximum crunch while keeping the meat juicy.
The Thanksgiving Recipes You'll Come Back to Forever
A complete, step‑by‑step holiday menu from Brian Lagerstrom that includes a brined turkey, rich roasted‑turkey gravy, minimalist cranberry sauce, sheet‑pan apple pie, creamy green‑bean casserole, classic herb‑stuffing, and ultra‑smooth potato puree. All components are designed to be pre‑made ahead of time so the big day runs smoothly.
This 20 Min Gnocchi DESTROYS Store Bought
Fluffy, light potato gnocchi made from roasted russet potatoes, egg yolks, and a touch of flour, served in a rich Gorgonzola‑Parmesan cream sauce. The recipe uses a simple $1 dough scraper to keep gluten development low, resulting in pillowy gnocchi that hold sauce beautifully.
The Best One-Pan Breakfast You Can Make
A meticulously tested Mediterranean shakshuka featuring sweet, melty onions and peppers, a rich tomato‑garlic sauce, perfectly baked eggs, crumbled feta, and a burst of fresh parsley and cilantro. Served straight from a 12‑inch skillet with crusty sourdough.
How to Make Real Chinese Takeout at Home
A simple, authentic‑style American Chinese fried rice made with jasmine rice, eggs, scallions, soy sauce and oyster sauce. The method uses a quick rinse, low‑hydration cooking and a brief chill to give each grain perfect texture without the need for day‑old rice.
EASY 30 MINUTE CHICKEN AL PASTOR TACOS
A fast‑track version of classic Mexican al pastor tacos using chicken thighs, fresh pineapple, and a bright tomatillo salsa. The recipe is designed for a weeknight and takes about 30 minutes of active work while delivering the smoky, sweet‑spicy flavor of traditional spit‑cooked al pastor.
PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
Learn how to make three distinct, restaurant‑quality pasta salads – a creamy classic macaroni salad, a bright pesto shell salad, and a hearty mom‑style rotini salad. The video walks through perfectly seasoned pasta, homemade dressings, crisp bacon, and flavorful mix‑ins, giving you everything you need to impress at any backyard gathering.
Baked Mac & Cheese (2 Ways)
A classic Southern comfort dish featuring a rich custard‑based sauce made with sharp cheddar, American, and Colby‑Jack cheeses, plus a hint of Parmesan. The pasta stays al dente, then bakes to a golden, bubbly crust. Perfect as a hearty main or a side for smoked or fried meats.
Quick Korean Beef Rice Bowl
A fast, flavorful take on Korean bibimbap using ground beef bulgogi, quick‑pickled cucumbers, carrots, bean sprouts, sautéed spinach, fried egg and a homemade gochujang‑sesame sauce. Ready in about 25 minutes of active cooking, perfect for a weeknight dinner.
Restaurant Secrets For Perfect Pulled Pork
A restaurant‑style slow roasted pork shoulder that’s first dry‑brined with a fragrant green salt, smoked over apple wood, then finished low‑and‑slow in the oven until the meat melts into large, juicy shreds. Served as a classic smoked pork sandwich, a bon‑me style baguette, or smoky pork tacos.
I Thought Birria Tacos Were All Hype. Then I made THESE.
A step‑by‑step recreation of the viral quesabirria taco: tender, braised beef chuck coated in a smoky adobo sauce, melted Mexican cheese, and a rich beef consommé for dipping. Crispy on the outside, juicy on the inside, this recipe captures the full flavor spectrum of traditional Mexican birria tacos with a modern, ultra‑crisp finish.
BETTER Braised Beef Short Ribs (w. Creamy Polenta)
Tender, bone‑in short ribs braised low and slow in a Guinness‑infused beef stock, finished with a silky Parmesan polenta. The dish combines deep, caramelized onion flavor with a rich, gelatin‑thickened sauce and a buttery, creamy cornmeal base—perfect for a comforting dinner.
5 Effortless 15 Minute Breakfasts
A fast, low‑mess breakfast sandwich that comes together in under 15 minutes. It features a tangy mayo‑mustard “DJ” sauce, a buttery bio bun, thinly sliced ham, a runny‑yolk egg, and melty American cheese. Perfect for a quick weekday morning.
NO KNEAD Tartine Sourdough Bread
A simplified, hands‑off version of the legendary Tartine Country sourdough. Using a no‑knead method with reduced hydration and starter, this recipe yields two rustic loaves with a crisp crust, mellow acidity, and open crumb—all with minimal effort.
3 Iconic Stews Every Home Cook Should Master
A rich, paprika‑forward Hungarian goulash made with cubed chuck roast, slow‑braised onions, potatoes, carrots and bell peppers. The beef is first broiled for a deep crust, then braised low and slow until tender. Finished with a dollop of sour cream and fresh chives for extra creaminess.
5 Ways To Make Ground Beef Less Boring Under 30 Minutes
A quick, 30‑minute Thai‑inspired stir‑fry that transforms a pound of ground beef into a flavorful Pad Capra. Crispy green beans, aromatic shallots, ginger, garlic, spinach, and a savory‑sweet sauce finish with fresh Thai basil and a fried egg over sticky rice.
Spring Rolls 2 Ways
Two delicious ways to enjoy spring rolls at home: a light, herb‑filled Vietnamese fresh roll and a crunchy, deep‑fried version with a savory pork‑shrimp filling. Both are served with homemade dipping sauces – a sweet‑salty hoisin‑peanut sauce for the fresh rolls and a tangy sweet‑chili sauce for the fried rolls.
Cozy AF Braised Veal Shanks and Saffron Risotto
A well‑tested Italian classic featuring braised veal shanks (osso buco) cooked low and slow in a rich, aromatic broth, served over creamy saffron‑infused risotto. The recipe includes detailed steps for tying the shanks, oven‑searing, a flavorful braise, and a fool‑proof risotto that stays silky and never soggy.
CHICAGO DEEP DISH PIZZA (New and Improved Recipe)
A revamped Chicago deep‑dish pizza with a crisp, buttery crust, rich tomato‑meat sauce, homemade Italian sausage, and a blend of mozzarella, provolone, pepperoni and Parmesan. The dough is cold‑fermented for 24‑48 hours for maximum crunch, and the sauce is reduced to a thick, chunky consistency. Perfect for pizza lovers who want restaurant‑quality results at home.
3 ICONIC SOUPS Every Home Cook Should Master
A classic French onion soup featuring deeply caramelized onions, rich beef stock made with ground beef, and cheesy toasted sourdough croutons. The recipe includes a homemade beef broth option using a pressure cooker and a quicker shortcut with store‑bought stock, plus tips for perfect caramelization and broiled cheese topping.
5 Restaurant Quality Pasta Sauces in 15 Minutes
A rich, velvety vodka sauce that clings to fusilli’s spirals, finished with butter and Parmesan. Ready in about 15 minutes of active cooking, this Italian‑style sauce balances a touch of heat, creaminess, and a subtle vodka‑enhanced tomato depth.
EPIC Taco Night That’s 100x Better than Taco Bell!
A step‑by‑step guide to making restaurant‑quality crunchy tacos at home. Includes a rich, balanced homemade taco sauce (Briga), perfectly seasoned ground beef, and crispy fried corn shells.
PERFECT Tiramisu 2 Ways (Classic and Pumpkin Spice Latte)
Two versions of a silky, coffee‑forward tiramisu: a light, boozy classic made with dark espresso, vanilla, and cocoa, plus a seasonal pumpkin spice latte twist that adds pumpkin puree, pumpkin spice, and extra espresso liqueur. Both are assembled with ladyfingers soaked briefly in a rich espresso‑cocoa mixture, layered with a mascarpone‑egg custard, and set in the fridge for a perfect slice.
Chicken Marsala with Creamy Polenta
A classic Chicken Marsala paired with buttery Parmesan polenta. The dish features thin, flour‑dusted chicken cutlets sautéed to a golden crust, then bathed in a rich Marsala‑mushroom sauce thickened with gelatin. Served over creamy, stone‑ground polenta, this recipe balances savory, sweet, and buttery flavors for a comforting dinner.
TACOS AL PASTOR AT HOME
Homemade al pastor tacos that capture the smoky, sweet, and slightly spicy flavor of Mexican street‑style pork. Marinated pork shoulder is grilled on skewers with charred pineapple, then finished in a hot skillet for crisp edges and glazed with reserved pineapple‑chili sauce. Served on warm corn tortillas with fresh salsa, cilantro, onion, and lime.
NEAPOLITAN STYLE PIZZA (Using the Ooni Pro Pizza Oven)
A step‑by‑step guide to making true Neapolitan‑style Margherita pizza at home using a high‑heat pizza oven. The recipe features a slow‑fermented 00‑flour dough, premium buffalo mozzarella, and a simple crushed‑tomato sauce. Follow the stretch‑and‑fold technique, cold‑water dough method, and ultra‑hot bake for a chewy, airy crust with leopard‑spotted char.
Easy 30 Minute Gyro
A weeknight-friendly version of the classic Greek gyro (called a "euro" by the creator) made with a blend of ground beef and lamb, seasoned with Mediterranean spices, and served on fluffy flour tortillas with a bright cucumber‑tomato salad and a tangy lemon‑dill yogurt sauce. No rotisserie needed—just a hot grill, wooden skewers, and about 30 minutes of active cooking.
SUPER CRISPY Chicken Wings (No Deep Fryer)
Learn how to make ultra‑crispy chicken wings in the oven without a deep‑fryer, using a dry‑brine with baking powder and a high‑heat broiler. Two distinct sauces – a sweet‑spicy mango habanero glaze and a savory hoisin‑sesame barbecue glaze – are prepared simultaneously for a flavor‑packed finish.