Fork the People
7 recipes converted from their YouTube cooking videos.
Recreating Marco Pierre White’s “Mushroom Risotto”
A creamy, aromatic risotto featuring wild mushrooms, garlic, and a drizzle of truffle oil. Perfect for a cozy dinner, this recipe walks you through the classic technique of adding stock gradually for a silky texture.
Recreating Pecking House’s “Chili Fried Chicken”
A restaurant‑level chili fried chicken inspired by former Madison Park sous‑chef Eric Huang. The chicken is marinated in a thick buttermilk paste, coated with Ever Crisp for ultimate crunch, double‑fried, and finished with a fiery duck‑fat chili oil made from roasted chilies, Sichuan peppercorns, and vinegar powder.
Recreating Carbone’s Spicy Rigatoni Vodka
A copycat of a famed New York City restaurant's creamy tomato pasta, this recipe builds a sweet onion jam, a rich olive‑oil‑infused tomato base, and finishes with Calabrian chili, butter, and heavy cream. Served over al‑dente rigatoni, it delivers the luxurious texture of a classic vodka sauce without the vodka.
Recreating the World’s Best Schnitzel
A faithful recreation of the world‑famous Wiener Schnitzel from Figgle Mueller in Vienna. Thin, tender veal cutlets are pounded to 3‑4 mm, brushed with vodka for steam, coated in a light egg‑breadcrumb mix using fine milk‑bread crumbs, and fried in clarified butter for a golden, bubbly crust. Served with a lemon wedge and a traditional caper‑eye garnish.
4 Ways to Make Fried Chicken
A bold fusion fried chicken that combines Southern buttermilk marination, Japanese soy‑ginger flavor, and Korean airy corn‑starch batter. The result is a juicy interior with an ultra‑crispy, flavorful crust—perfect for daring home cooks who love crunchy chicken.
Scientifically Perfect Scrambled Eggs
A quick Hong Kong‑style egg sandwich with impossibly fluffy, creamy eggs thanks to a secret potato‑starch slurry and a splash of evaporated milk. Crispy toasted milk bread holds the cloud‑like scramble for a satisfying breakfast or snack.
Recreating the “World’s Best Buttered Noodles”
A silky, buttery pasta inspired by the legendary Buro Earno from Rosholi restaurant. Using only French demi‑salted butter, bronze‑cut macaroni, and 24‑month aged Parmigiano‑Reggiano, this quick dish creates a glossy emulsion that clings to every strand.