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A modern take on the classic dirty martini that swaps olive brine for olive bitters, adds a splash of French Blanc vermouth, a few drops of MSG solution for umami, and uses a crisp cucumber‑forward gin. The result is a balanced, savory, and slightly citrusy cocktail with depth and complexity.
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Crispy, deep‑fried sauerkraut balls nach dem Stil von Mike Kostensky aus Nordost‑Ohio – ein herzhafter Snack mit würziger Wurst, Sauerkraut und einer knusprigen Panko‑Panade.

A backyard‑grilled, over‑the‑top version of the classic McDonald’s Big Mac. Two thick, juicy 80/20 Angus beef patties, a smoky chipotle‑infused special sauce, toasted sesame seed buns (including a middle bun), shredded lettuce, pickles, and melted cheddar. Made on a hot grill for that authentic cowboy flavor.

A budget‑friendly, one‑pan dinner featuring crispy bone‑in chicken thighs, fluffy rice, and a silky lemon‑butter sauce. The chicken skins get perfectly crisp by starting in a cold pan, then finish in a hot oven while the rice cooks in the same skillet. Finished with fresh parsley, this comforting meal serves four and costs under $5 for the protein.

Two easy, high-protein vegan protein bar recipes using a can of black beans or chickpeas as the base. One is a rich chocolate bar, the other is a peanut butter bar. Both are baked, gluten-free, and perfect for meal prep or hurricane prep!

Chewy, chocolatey brownies with a secret boost of malted milk powder. Perfectly dense yet fully baked, these brownies stay soft and fudgy after a chill, making them an ideal treat for Valentine’s Day or any day.

Learn how to make ultra‑fluffy, creamy scrambled eggs using a simple butter‑first technique, off‑heat stirring, and a finishing touch of sour cream or crème fraîche. This quick breakfast recipe from Good Morning America guarantees eggs that stay light and moist without turning gray or watery.