Four Horsemeals of the Eggporkalypse inspired by Parks & Rec — Binging With Babish

This week, we say a bittersweet goodbye to the old BwB studio with a Swanson's swan song, and probably the longest episode name to date: The Four Horsemeals of the Eggporkalypse from Parks & Rec. A fitting goodbye, a breakfast that could comfortably feed a family of four (along with some aun

Turf n' Turf inspired by Parks and Rec — Binging With Babish

With the exception of Ben Wyatt's likely fandom, however, Lord of the Rings has nothing to do with the subject of today's episode: Parks & Rec's Ron Swanson. In wishing to celebrate the big 6M, Ron's favorite order at Charles Mulligan's Steakhouse seemed fitting: prime, dry-aged beef with a

Dinner inspired by WandaVision — Binging With Babish

Enjoy a blast from the past with this lavish 1950s feast. Starting with a simple lobster thermidor, moving onto a classic rendition of Chicken a la King, and finishing with an impressive Steak Diane. Or if all else fails, go with the classic Breakfast for Dinner. We hear it’s very European.

3 Million Subscriber Special: The Eggscellent Challenge inspired by Regular Show — Binging With Babish

Every thousand years, a food challenge appears that blows everyone away - the eggscellent challenge is not that challenge. Sure, it's a ridiculous breakfast portion, but a competitive eater with a sliver more gumption than I've got could've housed it easily. Join along this week as we toast to 3 mil

Sloppy Steaks inspired by I Think You Should Leave with Tim Robinson — Binging With Babish

This week we're channeling the Always Sunny "milk steak" as we fancy up an outlandish gastronomic gag from the brilliant and jarring I Think You Should Leave with Tim Robinson. Our hero, who used to be a piece of sh*t, gleefully recalls post-club evenings spent at Truffani's with a big rar

Duck Fat Fries inspired by John Wick: Chapter 2 — Binging With Babish

If you want dry aged steak without the 45-day wait or the accompanying price tag, try this recipe for koji-brined steak! All the nutty flavor of dry-aged meat, minus the funky aftertaste. 

Steak au Poivre inspired by Archer — Binging With Babish

This week, we're headed back to the Archer archives in search of a tasty dish to recreate, and I could find none better than steak au poivre - even if it was served sans 'poivre'. We won't make that mistake in the BwB kitchen, as we recreate this French classic with some modernized veggie sides.

Pan-Seared Ribeye Steak with Quick Creamed Spinach

About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.

Eggs Florentine inspired by Frasier — Binging With Babish

This week, we return once again to the hallowed halls of the fancy foods of Frasier. Instead of the brothers Crane, however, we turn to Lilith Sternin for inspiration as we recreate her postcoital breakfast of choice, eggs florentine - even if it's slathered in ketchup and devoured in the bathroom.

Dinner Tonight: Steak and Eggs with Smoked Paprika

Google "steak and eggs" and it's kind of amazing what doesn't pop up. I was expecting hundreds of crazy renditions of this gluttonous breakfast classic. But most of them were shockingly traditional, if also kind of boring. But perhaps when you combine steak and eggs you don't really need anything else. The egg yolk is already a perfect sauce, and a well seasoned steak is a thing of utter beauty.