Tasty, Buzzfeed's popular cooking brand, delivers both comforting and healthy weeknight dinners for meat-lovers, vegetarians, and vegans alike, plus treats like ice cream, chocolate desserts, and rainbow recipes galore.
You’ve been mesmerized by their top down recipe videos, but there’s still something about having a tangible album of edible deliciousness at your fingertips. Enter: Tasty Latest & Greatest. This cookbook is just that: 80+ winning recipes, anointed by fans like you, that have risen to the top of the heap, powered by likes and comments and shares and smiles and full bellies. They represent how you’re cooking today. Whether it’s a trend-driven dish like a pastel glitter-bombed unicorn cake or a classic like lasagna, every recipe has staying power. Now you can deliver on the promise of a great dish whenever the urge strikes. Get ready—your cooking is about to go viral.
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About the Author
Tasty is the world’s largest social food network, reaching more than 500 million people around the globe with its signature fun, easy and delicious video recipes. The brand is focused on making cooking practical and accessible for beginner cooks and expert chefs alike. Launched in 2015, Tasty has attracted more than 65 billion video views and is the biggest franchise on Facebook, reaching 1 in 4 users every month. It has studios in Los Angeles, New York, London, Paris, Berlin, Mexico City and Sao Paulo, and a full product line including cookbooks, a smart appliance and a mobile app.
Read an Excerpt
You got this!
Welcome to Tasty. Like you, we live for the joy that cooking brings; the satisfaction that comes from making something you’ve never before attempted; or even the amazement of picking up that one life-changing hack that will alter your cooking repertoire for life. Whether you’re polishing up on how to give pizza dough the glossy sheen of a pretzel or getting your grain bowl on (and seriously, who’s not these days?), you’ve come to the right place. In our world, cooking isn’t supposed to be intimidating, or take up your entire weekend, or contain a ton of stuff you have to run around for hours sourcing out. It’s meant to be delicious . . . but above all else, it’s supposed to be a good time. That’s why our recipes are designed to top the charts in taste and fun. Because if you’re not enjoying being in the kitchen, what’s the point? You, the cooking people of the world, have spoken, and we’ve answered the call with doable, craveable recipes you will want to make every single day.
About This Book
Though Tasty brings people together every day on small screens all over the world, there’s still something about having this tangible album of edible greatness at your fingertips whenever you want it. How many times have you been able to convert the “if only I could make that at home?” thought into “I’m going to make this tonight and it’s gonna be good”? That’s Tasty.
Latest & Greatest is just that: what we’ve been working on lately and what you’ve been loving lately. It opens with a chapter of party-friendly food fit for a crowd, like mac ’n’ cheese shaped into sticks and fried (we know, right?); jalapeño poppers reimagined as a dip you won’t be able to stay away from; and volcano potatoes you could enter into a sculpting contest. Next up? Country-fare like sliders (four types, so everyone’s happy); beer can chicken, because it’s probably one of our nation’s greatest culinary—heck, why stop there?—and historical accomplishments; and Mexican-style tacos that may have you dreaming of opening your own street cart. A whole dessert chapter filled with genius hacks like baking tortillas into bowls and using sweetened condensed milk to make Brazilian chocolate truffles. Classic dishes also take center stage in a chapter featuring pillowy homemade gnocchi (yeah, you can do it!); chicken-and-mushroom marsala; and a pot pie whose biggest demand of you is a pie crust. We don’t forget about our vegetarians, with killer dishes that will fill you up with substance and with pride, such as zucchini “meat”balls, a vegan mac ’n’ cheese, and buffalo cauliflower that proves you don’t need to wing it. Any chapter called Best Ever is, well, the best ever—how could it not be with fried chicken drizzled with honey; super-chewy chocolate chip cookies; and three-ingredient ice cream (we promise—just three!). We also take you globetrotting with a chapter of around-the-world choices that bring far-flung flavors home; think homemade dumplings (you make the dough yourself—go you!); chicken tikka masala (the secret is heavy cream!); and bulgogi, a Korean dish that’s easier to make than pronounce (it’s bull-GOghee, in case you’re wondering). Trends are fine and all, but they have to hold their own, and ours do: a cheesecake with a crackling cereal crust is a keeper no matter what the year, and emoji fries are just so darn cute. Finally, you’ll flip for our collection of bombs and rings in which everything is either stuffed or circular, rounding out a book full of recipes you’re going to make again.
Now that’s what we call totally Tasty. Get ready to have a great time.
Chicken Satay Skewers
If you ever wondered how to make this pu pu platter fave, you’re in luck! It starts with a peanutty marinade that benefits from the zing of fresh hot chilies and ginger (you can sub in 1 teaspoon chili flakes and 2 teaspoons powdered ginger in a pinch). Though they’re great after two hours of marinating, an overnight soak gets you incredibly flavorful, tender chicken. Bonus: the reserved marinade gets boiled down with creamy coconut milk, creating a thick sauce that just might make double-dipping okay again.
3/4 cup creamy peanut butter
3/4 cup coconut milk
4 spring onions, roughly chopped
3 garlic cloves, peeled
2-inch piece of ginger, peeled
2 fresh Serrano chilies, roughly chopped
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
2 tablespoons soy sauce
Juice of 1 lime
8 boneless, skinless chicken thighs, diced
1/2 cup peanuts, chopped
1/2 cup coconut milk
Bamboo or wooden skewers
1. In a food processor, blend all the marinade ingredients into a smooth paste; this should make about 2 cups. Reserve half of the marinade and pour the other half over the chicken thighs. Mix and chill for 2 hours or overnight.
2. Preheat the oven to 425˚F (220˚C). Line a baking tray with parchment paper.
3. Skewer the marinated chicken onto bamboo skewers, then arrange the skewers so their ends rest on the edges of the baking tray, allowing the chicken to be suspended. Bake the chicken skewers for 15 to 20 minutes, until slightly dark brown on the edges and cooked throughout.
4. With no oil in the pan, toast the chopped peanuts on low to medium heat, stirring constantly until the peanuts turn golden brown, 2 to 3 minutes. Add in the reserved marinade and the coconut milk. Stir and cook until thick and very aromatic, 5 to 10 minutes.
5. Serve the chicken skewers with the sauce on the side.
Most Helpful Customer Reviews
From the good people who created the online Tasty videos, Tasty Latest And Greatest is a collection of over 80 fan favorite recipes. As they point out in their introduction the recipes are designed for taste and fun. After all, what’s the point of being in the kitchen if it’s not fun? Most of the recipes included are quick and easy to make using easy to access ingredients. There are however one or two recipes which they call “Special Projects”. These are somewhat more challenging, but worth the effort. After a brief introduction the recipes are divided into several categories: Party Country Fair Sweet Classic Vegetarian Best Ever Around The World On Trend Bombs And Rings As with the Tasty brand itself, there’s nothing typical about this recipe book. For instance the Classics category includes puffed pastry followed by gnocchi, chicken cordon bleu, and there is even as pepper steak and a beef stew recipe included in the chapter. This may seem a little eclectic together but they certainly are classic recipes. All the recipes include a brief introduction, and the serving size. For the most part the directions are simple and easy to follow, but in some cases somewhat imprecise. For instance, the Pizza Bombs directions indicate that you should cut the mozzarella into cubes, but unfortunately doesn’t say what size of cube. Given that too much mozzarella could actually overwhelm the other ingredients, this is a bit of an issue. Easy Recipes With Good Variety I did like that several of the recipes are extremely easy. For instance there is the “Easiest Three Ingredient Desserts Ever Four Ways” page. This was four different dessert recipes all with only three ingredients. Couldn’t get much easier than that. Some of the recipes have a full-color photo, some even have photos of the step-by-step process. For the most part the ingredients used are, as promised, easily sourced. With only 80 recipes, I was surprised at the variety. There really is something here for everyone and every occassion. See the full review and the recipe for Chocolate Galaxy Bark at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.
I love this cookbook. The recipes are not long and draw out, they are detailed yet simplistic. Some recipes have a finished product photo while others have step-by-step photos. The recipes range from 4 styles of deviled eggs to giant Cinnamon buns and homemade Gnocchi. This week I made Baked Ratatouille and even though I didn’t follow the recipe exactly, I used it as a guide and it was delicious! I can’t wait to tackle some more Tasty recipes.
I always appreciate reviews from people who have tried the recipes but since I just received today, this is not possible. I plan to work my way through this book. I like the format the size of the book is easy to handle. I will also say that Cousin Rick’s Game and Fish and Deer Burger Cookbooks are a 5 Star rating so I’m hoping the same will be on this one.