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Grilled Octopus With Chile-Herb Oil
Before grilling, octopus first needs to be cooked until tender. After that, it's as simple as searing it over the high heat of a charcoal or gas grill.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Special Ingredient Soup inspired by Kung Fu Panda — Binging With Babish
The secret ingredient is...nothing! Despite that revelation, this so-called secret-soup is one of the most hotly requested dishes in the Babish Culinary Universe. Can we develop deep flavors, hand-pull noodles, and serve up a dish that lives up to Mr. Ping's noodly legacy? Yes, no, and yes.
Crispy marinated baby octopus
Easy, outrageously delicious way to cook baby octopus: simmered until tender, marinated in bold Mediterranean flavours, seared until crispy.
The Good Place Special — Binging With Babish
Food from The Good Place (and, well, everything else from The Good Place) reads like a fever dream: giant shrimp terrorizing the neighborhood, fountains of clam chowder, frozen yogurt in every conceivable flavor. Today, we're seeing if we can make some of these bizarre concoctions palatable - and t
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Seafood Ramen With Squid Ink, Mussels, and Salmon Roe
A ramen bowl of jet-black squid-ink spaghetti, squishy mussels, and lurid orange salmon roe makes a Halloween dish that's actually good to eat.
Squid Ink Pasta inspired by JoJo's Bizarre Adventure — Binging With Babish
This week we return to the wide world of anime for a hotly-requested jet-black delicacy: squid ink pasta. While it smells like the great pacific garbage patch, cuttlefish ink is a visually dramatic but orally subtle way to introduce some seafood flavors into your favorite pastas. Just be sure to exp
Tyler's Bullsh*t inspired by The Menu — Binging With Babish
If you ever find yourself in need of impressing your chef-idol moments before your death, then we’ve got the recipe for you! Although, we suppose this would also work for an intimate dinner party – either or!
The Chef's Choice Platter inspired by Monster Hunter: World — Binging With Babish
The Chef’s Choice Platter has haunted me for years. A glorious, cross-cultural mishmash of cuisines piled high and deep, devoured by a warrior and downed with a flagon of ale. Then it dawned on me: it was a “chef’s choice” platter, and I’m the chef! So I’m making what I want and devouring it like a
Lentil Soup inspired by Moon Knight — Binging With Babish
This week’s episode is brought to you with the help of Brad(-bish): co-creator and co-host of Soy Boys, and head of all things Babish Production! Enjoy his take on lentil soup!
Sometimes we must be defeated by our enemies in order to grow; other times, we kill them and roast their legs over an open fire. If you ever find yourself in the latter circumstance, please consider using our recipe!
Serve With
Mc10:35 inspired by Archer — Binging With Babish
This week, Sterling Archer strikes again with another overpriced, overindulgent masochistic mash-up: the world's most expensive Mc10:35. A sandwich normally concocted from an egg McMuffin and a McDouble, Archer decides to cobble one together from some otherwise-relatively-thoughtful canapés. Will it
Blood Pie inspired by Game of Thrones — Binging With Babish
This weekend we're welcoming back the show that has the monopoly on lurid violence, epic battles, and wholly unnecessary nudity: Game of Thrones. George R.R. Martin's ability to describe the crunching of a skull is rivaled only by his ability to describe the crunching of a pastry, so it's only fitti
Sausages inspired by God of War: Ragnarok — Binging With Babish
Release your inner god of war to make these deliciously rustic boar sausages or as our friend, Kratos, would say – “I do not want a snack.”
The Grey Stuff & Other Hors d’Oeuvres inspired by Beauty & the Beast — Binging With Babish
The 'grey stuff' from Beauty and the Beast has been falsely advertised as some sort of cookies-n-cream abomination, and it's about time we set the record straight. Yes I know that children at Disney World probably don't want to eat chicken liver mousse. Yes I know that it's taking whimsical licens
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Rabbit inspired by The Last of Us — Binging With Babish
If Bill can whip up this delicious meal during a planet-wide zombie apocalypse, then what’s your excuse? Try out this decadent rabbit dinner next time you want to impress your special someone. Just don’t forget the wine pairing!
Pigeon Pie with Wild Game inspired by Game of Thrones — Binging With Babish
This weekend we're welcoming back the show that has the monopoly on lurid violence, epic battles, and wholly unnecessary nudity: Game of Thrones. George R.R. Martin's ability to describe the crunching of a skull is rivaled only by his ability to describe the crunching of a pastry, so it's only fitti
Tyler's Bullsh*t inspired by The Menu — Binging With Babish
If you ever find yourself in need of impressing your chef-idol moments before your death, then we’ve got the recipe for you! Although, we suppose this would also work for an intimate dinner party – either or!
Bone Broth inspired by The Mandalorian — Binging With Babish
You want some soup?" Pedro Pascal can growl almost anything from underneath his beskar helmet and still make it sound pretty badass. One thing's for sure - you can bring bone broth in warm, or you can bring it in cold. Well, I suppose you could bring it in cold, but I wouldn't recommend it.
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Bollito Misto (Italian Feast of Mixed Boiled Meats)
The ultimate meat-lover's feast, Northern Italy's bollito misto is not an affair to be taken lightly; it will take some effort to procure all the meat and requires quite the appetite on the part of the diners. With long, slow cooking, the result is delicately and beautifully poached meats that are tender and silky, plus a flavorful broth that can be enjoyed as part of the meal, or at another time. Two bright, fresh, and very different sauces make the perfect condiments for the meats.