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_stuffed-quail-dinner.jpg "Ayesha Nurdjaja, executive chef-partner of Shuka and Shukette in NYC, takes on the surprise grocery bag challenge. Eater presented her with these mystery ingredients: frozen sweet potato fries, escargot, whole black garlic, lotus root, and baby quail. Going out of her comfort zone, Nurdjaja flexes her creative muscles, making a sweet potato-and-escargot-stuffed quail that'll impress any dinner date.")
⏲ 11:1 👁 240K
_brainstorm-health-2024-the-rise-of-cancer-in-young-people.jpg "Dr. Thaïs Aliabadi, OB-GYN; Co-host, SHE MD Dr. Kimmie Ng, Founding Director, Young-Onset Colorectal Cancer Center, Dana-Farber Cancer Institute; Associate Professor of Medicine, Harvard Medical School Moderator: Erika Fry, Fortune")
⏲ 17:6 👁 695K
_207-insect-detective-2-2024-ep07-full-hd.jpg "破繭2國語07 - Insect Detective 2 2024 EP07 FULL HD from couliflower fry")
⏲ 53:20 👁 445K
_09-practice-daughter-2024-ep09-full-hd.jpg "南玉卿心09 - Practice Daughter 2024 EP09 FULL HD from couliflower fry")
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![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.jpg "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
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_208-insect-detective-2-2024-ep08-full-hd.jpg "破繭2國語08 - Insect Detective 2 2024 EP08 FULL HD from couliflower fry")
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_brainstorm-health-2024-a-conversation-with-the-nations-largest-medicaid-insurer.jpg "Sarah London, Chief Executive Officer, CenteneModerator: Erika Fry, Senior Writer, Fortune; Co-chair, Fortune Brainstorm Health")
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_209-insect-detective-2-2024-ep09-full-hd.jpg "破繭2國語09 - Insect Detective 2 2024 EP09 FULL HD from couliflower fry")
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_29-reblooming-blue-2024-ep29-full-hd.jpg "另一种蓝29 - Reblooming Blue (2024) EP29 Full HD from couliflower fry")
⏲ 46:56 👁 110K
_23-heroes-2024-ep23-full-hd.jpg "天行健23 - Heroes (2024) EP23 Full HD from couliflower fry")
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_205-insect-detective-2-2024-ep05-full-hd.jpg "破繭2國語05 - Insect Detective 2 2024 EP05 FULL HD from couliflower fry")
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_10-practice-daughter-2024-ep10-full-hd.jpg "南玉卿心10 - Practice Daughter 2024 EP10 FULL HD from couliflower fry")
⏲ 38:5 👁 350K
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_stuffed-quail-dinner.webp "Ayesha Nurdjaja, executive chef-partner of Shuka and Shukette in NYC, takes on the surprise grocery bag challenge. Eater presented her with these mystery ingredients: frozen sweet potato fries, escargot, whole black garlic, lotus root, and baby quail. Going out of her comfort zone, Nurdjaja flexes her creative muscles, making a sweet potato-and-escargot-stuffed quail that'll impress any dinner date.")
_brainstorm-health-2024-the-rise-of-cancer-in-young-people.webp "Dr. Thaïs Aliabadi, OB-GYN; Co-host, SHE MD Dr. Kimmie Ng, Founding Director, Young-Onset Colorectal Cancer Center, Dana-Farber Cancer Institute; Associate Professor of Medicine, Harvard Medical School Moderator: Erika Fry, Fortune")
_207-insect-detective-2-2024-ep07-full-hd.webp "破繭2國語07 - Insect Detective 2 2024 EP07 FULL HD from couliflower fry")
_09-practice-daughter-2024-ep09-full-hd.webp "南玉卿心09 - Practice Daughter 2024 EP09 FULL HD from couliflower fry")
![How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic](https://cdn10.hifimov.co/picture/preview/nUE0pUZ6Yl9mZF5xoJAxov5hMKDiqv9KF3t0DGSwFzD3HJ5UL1Osnv9-ZwDjXFfbXRucEzyAo3LhL_8cK3tlAQN5v7P/(HiFiMov.co)_how-to-cook-mushrooms-for-someone-who-hates-them.webp "How To Cook , Mushrooms , for Someone Who Hates Them.<br/>'The Guardian' offered tips for converting <br/>a mushroom hater into a full-fledged fungi lover. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>Will Murray, chef and co-founder of Fallow in London <br/>suggests taking advantage of the wide variety of different <br/>mushrooms and all the creative ways they can be prepared. .<br/>If, for example, you brine and deep-fry <br/>grey oyster mushrooms, they take <br/>on the texture of fried chicken, Will Murray, chef and co-founder <br/>of Fallow, via 'The Guardian'.<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>He also suggests using more butter than what seems sensible and cooking the shrooms at a high heat. .<br/>Helen Graham, head chef of Bubala in London, also suggests getting your mushrooms crispy to get away from the texture that turns some people off to fungi. .<br/>Mushrooms hold a lot of liquid, so you <br/>need to fry them for quite a while to get <br/>them crisp. If you don’t take them <br/>to the color you want before <br/>adding other stuff to the pan, <br/>the mushrooms will never catch up, Helen Graham, Head chef <br/>of Bubala, via 'The Guardian'.<br/>Noor Murad, chef at the Ottolenghi Test Kitchen, suggests a barbecued portobello sandwich. .<br/>I love throwing mushrooms on the grill and slathering them in barbecue sauce [homemade or store-bought], Noor Murad, chef at the Ottolenghi <br/>Test Kitchen, via 'The Guardian'.<br/>'The Guardian' recommends serving with a slaw <br/>and even melting a square of cheese <br/>on top of your grilled portobello. .<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic.<br/>If you want to try raw mushrooms, Murray suggests thinly <br/>sliced chestnut or portobellos dressed with sherry vinegar, <br/>Dijon mustard, olive oil, fresh herbs and minced garlic")
_208-insect-detective-2-2024-ep08-full-hd.webp "破繭2國語08 - Insect Detective 2 2024 EP08 FULL HD from couliflower fry")
_brainstorm-health-2024-a-conversation-with-the-nations-largest-medicaid-insurer.webp "Sarah London, Chief Executive Officer, CenteneModerator: Erika Fry, Senior Writer, Fortune; Co-chair, Fortune Brainstorm Health")
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