NOT ANOTHER COOKING SHOW
31 recipes converted from their YouTube cooking videos.
Baked Ziti Should Be ALL Crispy Edges
A twist on classic baked ziti: rigatoni tossed with a rich tomato‑ricotta sauce, studded with caramelized mini meatballs, and baked on a sizzling platter for ultra‑crisp edges. The dish combines creamy ricotta, melty mozzarella, sharp Pecorino, and a crunchy breadcrumb topping for a restaurant‑style experience at home.
The Most Famous Burger You Can’t Eat Unless You Make It At Home
Recreate the legendary Fort Charles Prime burger at home. This recipe walks you through making buttery brioche buns from scratch (with an overnight tang and cold fermentation), grinding and dry‑aging a chuck‑short rib blend, crisp maple‑glazed bacon, a tangy Dijon‑mayonnaise sauce, and the perfect fried‑egg topping. All the steps, tips, and tricks from the NOT ANOTHER COOKING SHOW video are captured for a restaurant‑quality burger experience.
Why Everyone’s Addicted To The Chinese Chicken Salad
A California classic inspired by Sylvia Chang Wu and popularized by Wolfgang Puck. Crispy panko‑coated chicken cutlets, crunchy fried wonton strips, toasted almonds and sesame seeds are tossed with a bright Asian vinaigrette and a mix of iceberg, romaine, radicchio and carrot. Perfect for a light yet satisfying lunch or dinner.
How This Viral Kebab Recipe Unlocked a Core Memory
A homemade version of the Turkish kebab you can find on the streets of Florence, wrapped in a soft lavash‑style flatbread, layered with thinly sliced beef‑lamb gyro meat, crispy fries, tangy yogurt‑mayo white sauce, and a bright spicy red sauce. The recipe includes a simple flatbread, a well‑spiced meat mixture, pickled onion‑tomato topping, and step‑by‑step instructions for recreating the vertical‑spit flavor at home.
In My Family, I'm Famous For Stromboli!
A hearty Italian‑American stromboli packed with Italian sausage, crisp broccoli, garlic, and a blend of cheeses. This recipe includes a special dough‑strengthening technique and careful sealing to prevent the dreaded cheese blowout, making it perfect for holiday gatherings.
Fresh Mozzarella Is IMPOSSIBLE Until You Learn This
A step‑by‑step guide to making fresh mozzarella balls at home using frozen mozzarella curd blocks. The method includes defrosting, proper hot‑water stretching, brining, and quick shocking so you can enjoy soft, milky mozzarella anytime, especially for holiday appetizers.
Braised Boneless Short Ribs
Tender, fall‑apart boneless short ribs braised with aromatic vegetables, tomato paste, red wine, and beef stock, finished with butter and served over creamy mashed potatoes. A comforting, restaurant‑style main course that’s surprisingly easy to make at home.
Will the REAL Rigatoni Vodka Please Stand Up
A rich, silky vodka sauce made with roasted garlic oil, pork fat, double‑concentrated tomato paste, cream, and Parmesan, tossed with al dente rigatoni. The sauce balances acidity, richness, and a subtle heat for a classic Italian‑American comfort dish.
Il Paradiso Sandwich (Homemade Skata Bread)
A step‑by‑step recreation of the famous Il Paradiso sandwich from Al Antico Vano, featuring a high‑hydration skata bread, pistachio‑cream spread, shredded mozzarella‑cream (stella), and thinly sliced mortadella. The recipe spans two days: a 12‑hour starter, a high‑hydration dough with stretch‑and‑fold, overnight cold fermentation, and a final bake at 450°F before assembling the sandwich.
My Orange Chicken Crushes Panda Express
A crispy, crunchy orange‑infused chicken thigh tossed with bright broccoli in a sweet‑tangy glaze. The recipe walks you through deboning chicken thighs, velveting the meat, a double‑fry for ultimate crispness, and a balanced orange sauce with zest, extract, soy, vinegar and a touch of oyster sauce. Perfect for a Chinese‑American weeknight dinner.
These Meatballs Will Change Your Luck In 2026
A traditional Italian New Year's dish transformed into hearty meatballs made from kotakino sausage, served over a rich lentil and tomato sauce. The lentils symbolize wealth, while the kotakino sausage represents abundance, making this the luckiest meal to start the year.
a RARE PASTA SAUCE I ate weekly when I lived in ITALY
A nostalgic Italian-inspired pasta sauce made from roasted red bell peppers, heavy cream, and Pecorino Romano. The sauce is silky, slightly spicy, and pairs perfectly with cavatappi or any short pasta. No tomatoes are used, giving it a unique sweet‑pepper flavor that recalls a beloved homemade sauce from Capri.
Fry Bread Is the Upgrade Eggs Benedict Needed
A hearty indoor tribute to Luke from The Outdoor Boys: soft English‑muffin‑style bread made from a simple overnight dough, crisp smoked bacon, perfectly poached eggs, and a light maple‑honey hollandaise dispensed from a siphon. Served with chives and a pinch of cayenne for a rugged yet refined breakfast.
creamy PASTA E FAGIOLI the Italian way
A traditional Italian pasta and bean soup made with soaked pinto beans, lard‑sweated vegetables, rosemary, and ditalini pasta. The beans are partially pureed for a creamy body, then finished with Parmesan and a touch of red pepper. This hearty soup is perfect for a comforting lunch or dinner.
My Secret Recipe for the Most Gatekept Chicken Dish In America
A hearty Italian‑American braised chicken dish featuring bite‑size chicken pieces, pork sausage meatballs, pickled cherry‑pepper‑infused sauce, and ultra‑crispy potatoes. The recipe honors the Southern Italian tradition of braising tough chicken with wine, vinegar, and peppers, then adds the Northeast immigrant twist of sausage and cherry peppers.
PECORINO PASTA CHIPS and the 1 rule you must break to make them
Crispy, salty pasta chips made from overcooked penne, fried to golden perfection and tossed with finely grated Pecorino Romano. Perfect as a bar‑style snack for parties, movie nights, or a unique appetizer.
The Most Famous Hot Chocolate in the World
A decadent, s'mores‑inspired hot chocolate that combines a rich chocolate‑milk base, stabilized whipped cream, crunchy graham‑cracker crumbs, and a fluffy marshmallow‑fluff topping that can be torched for a perfect toasted rim. Inspired by the viral NYC Glass drink, this recipe walks you through every detail—from melting the chocolate to mastering an Italian meringue—so you can recreate the ultimate liquid s'more at home.
Killer Spaghetti (Spaghetti al Sasina)
A fiery, caramel‑charred spaghetti dish inspired by the legendary “Killer Spaghetti” of southern Italy. The pasta is toasted in oil, then cooked risotto‑style with a rich tomato‑garlic sauce, chili flakes and a touch of basil. The result is a smoky, slightly crunchy noodle with deep, concentrated tomato flavor and a spicy kick.
This Video Almost Broke Me...
A rustic Italian bread salad featuring toasted stale bread, sweet roasted onions, juicy tomatoes, golden berries, and a vibrant green basil oil. Inspired by the chaotic yet heartfelt Sunday Supper episode of NOT ANOTHER COOKING SHOW, this recipe captures the essence of a traditional Tuscan panzanella while adding a fresh basil‑infused twist.
The Secret To Making Wood Cutting Boards Last Forever
A step‑by‑step guide to bring a worn, cracked wooden cutting board back to life. Learn how to sanitize, sand, water‑pop, oil, and finish the board so it looks and feels brand new.
The Secret to CRISPY Porchetta No One Talks About
A holiday centerpiece inspired by the iconic Roman porquetta. A rectangular pork belly is seasoned with a fragrant herb and spice rub, tied tightly, dried for several days, then roasted low‑and‑slow with a high‑heat finish for ultra‑crispy crackling and melt‑in‑your‑mouth meat.
F*ck Turkey! I’m Making Lasagna For The Holidays
A festive twist on classic lasagna that combines vibrant kale‑infused pasta sheets, rich turkey Bolognese, creamy potato béchamel, and a crunchy sage‑garlic nut topping. Perfect for a Thanksgiving feast that’s comforting, flavorful, and far from dry.
How To Make Perfect, Creamy Mushroom Risotto
A luxurious Italian mushroom risotto that combines roasted cremini and shiitake mushrooms with creamy mascarpone, black truffle butter, and Parmesan. The secret ingredient gives the dish a velvety texture worthy of a Michelin‑star restaurant, while the step‑by‑step method keeps it approachable for home cooks.
The 1 Thing Everyone Gets Wrong With Birria Tacos
A step‑by‑step guide to authentic Mexican quesabirria tacos made with slow‑braised beef, a deep red chili broth, shredded Oaxaca cheese and crisped corn tortillas dipped in the infused red fat. The recipe follows the exact technique demonstrated by NOT ANOTHER COOKING SHOW, including the crucial fat‑separation step that gives the tacos their signature color and crunch.
This PASTA is Grandma's Cure For Everything (Pastina 2 ways)
A soothing, broth‑based pasta soup perfect for sick days. This version upgrades classic childhood pastina with Tuscan kale, carrots, a silky egg‑drop, red chili flakes, butter, and Parmesan for extra flavor and nutrition.
You Need To Make This Rare Pasta At Least One Time
A traditional Sardinian holiday pasta called collion, hand‑shaped like a wheat grain and filled with buttery mashed potatoes, Pecorino Romano, and fresh mint. Served with a simple homemade tomato sauce, this dish is perfect for Christmas or any special occasion.
This Iconic Miami Cuban Sandwich Is the Gold Standard
A homemade Cuban sandwich inspired by La Solas Cafe in Miami. It features tender moho‑marinated roast pork, crisp homemade Cuban bread, Swiss cheese, ham, pickles, mustard and a fresh avocado‑tomatillo salsa verde. The sandwich is sliced lengthwise, seared on a griddle and pressed for a crunchy, melt‑in‑your‑mouth experience.
Why I Steam My Chicken Wings
A step‑by‑step guide to ultra‑crispy chicken wings that stay crunchy without a batter. The secret is a short steam‑pre‑render, followed by your choice of air‑frying, oven‑baking, or deep‑frying. Finished with a rich Buffalo‑Teriyaki‑Blue cheese sauce, these wings are perfect for game day, parties, or a hearty snack.
How To Make The World's Easiest Mozzarella Sticks
Crispy, golden mozzarella sticks that taste just like the ones from your favorite restaurant. This recipe uses a double‑breaded coating of fine Italian breadcrumbs and crunchy panko, a quick freeze to keep the cheese from leaking, and a simple homemade marinara for dipping.
the flavor in these ELOTE CORN RIBS will blow your mind
A fun, vegetarian twist on classic Mexican elote: fresh corn ears are sliced into rib‑like strips, roasted until tender, then slathered with mayo, tossed in a smoky sumac‑paprika spice blend, topped with crumbly cotija cheese and a squeeze of lime. Perfect as a side or snack for barbecues.
Perfect Hot Chocolate from Around the World (7 ways)
A silky, airy hot chocolate that blends French richness, Italian thickness, and Mexican spice, finished with a cloud of whipped cream and chocolate shavings. Perfect for cozy mornings or an indulgent after‑dinner treat.