The Cooking Show

You know you love Farideh, now meet her dad: Farideh and her father Manouch make Persian steamed rice with tahdig, the crispy golden crust from the bottom of the pot. Farideh prepares the rice by soaking it and boiling it till semi-cooked, while Manouch chimes in with his tahdig tips and tricks. Together, they add the partially cooked rice into a pan lined with olive oil, butter, saffron, and turmeric. The result is perfectly fluffy rice with a crispy, savory crust. Manouch approves.

Breakfast and pasta come together in this new recipe from MUNCHIES Culinary Director Farideh Sadeghin. She combines spicy sausage, spinach, lots of cheese (plenty of egg puns), into a cast iron skillet to make a creamy pasta fit for breakfast. She also bravely tests whether al dente pasta really does stick to the wall. Breakfast for dinner will never be the same.

Watch MUNCHIES Culinary Director Farideh turn your stale challah into breakfast French toast with marshmallow sauce, toasted almonds, and everyone's favorite hazelnut spread. Most importantly, however, she finally masters the art of cracking an egg with one hand.

Munchies culinary director Farideh makes her top dish of 2018. This recipe is decidedly not healthy, but it’s got all the cheese, cream, eggs, and thick-cut bacon you could want, all cooked conveniently in a single cast iron skillet. Bonus content includes: the word of the day, a singalong song, and homemade hot sauce from the Test Kitchen intern.

MUNCHIES culinary director Farideh walks us through how to make an Italian classic: stuffed shells. Watch her master the art of adding mozzarella, parmesan, and ricotta cheese to dishes, show us how to make a spicy red sauce, and delve into Italian pronunciations. We also reveal one of the greatest secrets ever of the recipe video industry.

In the ever-evolving worlds of nachos and pizza, Farideh has pushed the limit of what both can be. She cooks bacon, sausage, mushrooms, and pepperoni together to make super meaty, super cheesy supreme pizza nachos. We also explore personal daily challenges and goals in our endless quest for self-improvement.

This is one trail mix you won't want to take on your next hike. Farideh takes over the Munchies Test Kitchen to make a chocolate cake layered in homemade whipped cream, and topped with all sorts of snacks. We're talkin' pretzels, M&M's, potato chips, and even peanuts. We also find out why she doesn't like raisins.

Did you know that the kitchen isn’t just a place to prepare and cook food? It’s also a place for therapy, video games, and intense strength building exercises. Outside of those lessons, Munchies culinary director Farideh shows us a recipe she invented that riffs on chicken cordon bleu. She incorporates broccoli, chicken, and plenty of cheese into a crispy—and arguably slightly almost healthy—dish.

You’ve heard of breakfast tacos, but can you imagine a breakfast quesadilla? Farideh, Munchies Culinary Director, has schemed up a way to fold a soft scramble into a flour tortilla with cheese, more cheese, plus a guest appearance from former MUNCHIES intern Max's hot sauce.

Munchies Culinary Director Farideh is here to teach you how to make perfectly crispy duck (while keeping the meat tender and juicy). With it, she keeps things classic with a simple but delicious orange sauce.

Munchies Culinary Director Farideh loves arancini rice balls, and she also loves whisky. The two go head to head in this episode, which features risotto, chicken stock, a breading montage, and an exploration of the word "Sicily." Grab a beverage and play along with our new drinking game!

Spaghetti pie is a crispy, savory pie made of creamy, cheesy pasta baked with beef and Italian sausage, and topped with bright red tomatoes and spicy red chili flakes. Spaghetti pie is your answer to leftover spaghetti, a quick and easy weeknight meal, and a guaranteed crowdpleaser.

Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven. Featuring a crumbly Nilla Wafer crust, a creamy banana custard filling, and a homemade whipped cream and walnut topping, this no-bake pie is the perfect simple dessert.

In this episode of The Cooking Show, Farideh adapts one of her favorite Iranian dishes: Tahchin, also known as Persian Baked Rice Cake. Instead of following tradition with a savory tahchin, Farideh uses honey, saffron, and orange blossom water to make this sweet variation. It’s fragrant, fruity, nutty, and perfectly crispy on the bottom.

Learn how to make the ultimate seaside summer food: fried clams and coleslaw. In this episode of The Cooking Show, Farideh shows us how to make this New England staple with a perfectly seasoned, crunchy batter and homemade tartar and cocktail sauce on the side. You’ll also learn all of Farideh’s favorite ways to use Old Bay seasoning.

In this episode of The Cooking Show, Farideh shows us how to get perfectly crisp salmon skin without overcooking the fish. Learn how to make roasted potatoes, flaky fish, and a lemon herb dressing—all in one cast iron skillet for an easy and delicious meal.

In this episode of 'The Cooking Show,' Farideh makes gluten-free scones with cream and quick-cooked summer fruit. These sweet treats are made with almond meal, buttermilk, and vanilla extract and are topped with blueberries, nectaries, or any other fruit you might want for the perfect breakfast, dessert, or thing-to-bring-to-a-barbecue.

You've heard of meatloaf. You've heard of breakfast sandwiches. Get ready to meet the Meatloaf Breakfast Sandwich. With meatloaf that's wrapped in bacon, stuffed with hard-boiled eggs, and topped with gooey cheese, this ain’t your grandma’s meatloaf or the bodega’s BEC. Perfect for a hangover, feeding a hungry crowd, or indulging on a night in, this breakfast sandwich will change the way you think of meatloaf forever.

Farideh makes sausage and broccoli rabe stromboli in the MUNCHIES Test Kitchen. Like a rolled up pizza, this cheesy and spicy stromboli is filled with both hot and sweet cherry peppers and loaded with mozzarella and provolone cheese. Farideh also shares a simple homemade pizza dough recipe, so you can make this dish fully from scratch at home.

Farideh makes a colorful and summery manicotti, topped with greens and herbs from the MUNCHIES garden. For this baked pasta dish, she rolls up lasagna sheets, adds a lemony zucchini and squash filling, then sprinkles on mozzarella cheese. Topped with an herb and arugula salad, along with parmesan cheese, this vegetarian pasta is the perfect excuse to turn on your oven this summer.

Farideh makes Boston cream doughnuts in this episode of The Cooking Show. These simple yeast doughnuts are fried, filled with a silky vanilla custard, and dipped in a chocolate glaze. Simple and classic, these doughnuts make the perfect breakfast, dessert, or anytime treat.

Farideh combines her love of pizza and carbonara by making a grilled carbonara pizza in the MUNCHIES test kitchen. A quick, homemade pizza dough—which you can also use to make calzone or focaccia—is topped with thick-cut bacon, mornay sauce, and egg and then grilled to make the ultimate breakfast pizza.

Bacon, turkey, lettuce, and tomato are piled high in Farideh’s ultimate turkey club sandwich. Brining the turkey breast means it stays super moist, even after being grilled. This classic sandwich is often served with pickles and chips, but don’t sleep on the onion rings if you want to upgrade your side game.

Farideh’s take on chicken parmesan uses chicken thighs instead of chicken breasts for juicier pieces of meat. The thighs are breaded and pan-fried, then topped with a fresh tomato sauce and mozzarella and Parmesan cheese before being finished under the broiler. This gooey and crispy chicken Parmesan is unlike any you’ve had before.

These meat and cheese hand pies are the perfect on the go snack. To make these meat pies, Farideh fills handmade dough with cheddar cheese and blend of ground beef and pork cooked with tomato paste, Marmite, and red wine. The pies are shaped in a muffin tin and then baked, resulting in a golden crust and a savory, cheesy, and meat-filled center.

This salmon burger is filled with so many healthful ingredients, it might be a cure-all meal. Farideh makes these salmon burgers with Alaskan king salmon and a flavorful paste made with lemongrass, ginger, turmeric, shallots, garlic, Makrut lime leaves, and more. After adding in chopped cashews and quickly cooking the salmon burger patties in a pan, Farideh toasts some burger buns and makes a simple salad of carrot, cucumber, red onion, red chiles, and cilantro. Finally, she dresses the salad with fish sauce and serves it as a crunchy and fresh burger topping.

This monster cookie bowl sundae is the craziest thing to come out of the Munchies Test Kitchen so far. Farideh uses a classic chocolate chip cookie recipe for this giant sundae bowl, with chocolate chips, sugar, vanilla extract, and plenty of butter. After completing the cookie dough, Farideh demonstrates how to grease a metal bowl for the cookie bowl mold, how to ensure the cookie bowl doesn’t expand while it bakes, and why cookie dough should chill before it goes in the oven. Lastly, Farideh assembles this colossal sundae with cookie dough ice cream, hot fudge, whipped cream, and a cherry on top.

Question: Is deep dish pizza even pizza? Answer: Who cares? Farideh celebrates Chicago’s cherished pie with a twist: a deep dish pizza baked in a cast iron pan. She starts by creating the pizza dough, made with active dry yeast, sugar, butter, cornmeal, all-purpose flour, and oil. After a quick deep dish pizza history lesson, Farideh moves on to creating a pizza sauce with garlic, onion, chili flakes, and crushed tomatoes. Next, she preps Italian sausage for the pizza topping, rolls out the pizza dough, and fits it into the cast iron pan. Finally, Farideh assembles the pizza by layering sliced mozzarella cheese, sauce, more cheese, sausage, more cheese, and more sauce, and bakes it in the oven. The result is a golden, crusty, melty pizza pie fit for a fork and knife.

Farideh makes petite, pillowy, potato gnocchi in the Munchies Test Kitchen. This simple recipe starts with Yukon gold potatoes (or any potato with lots of starch), boiling them whole with the skins on in salted water. After a quick trip to the Munchies garden, Farideh preps kale leaves and passes the peeled potatoes through a ricer. She then adds flour, salt, and an egg into the riced potatoes and kneads it into a dough. She divides the dough into four equal pieces, gently rolls each piece into a rope, and then cuts the rope into small pieces. Next, Farideh prepares the sauce, starting with breaking up uncased sausage into a skillet and adds chopped kale stems, garlic, shallot, butter, and chili flakes. She then adds cream, lowers the heat, and allows the sauce to reduce. Next, Farideh adds the gnocchi into seasoned boiling water and cooks it for about two minutes. She finishes the dish by adding the kale leaves and the gnocchi into the skillet and tosses it into the sauce. The final product is light and fluffy gnocchi that are surprisingly easy to make.

Farideh teams up with Peter from the Munchies video team to bring his award-winning buffalo chicken dip to the next level. Farideh kicks the dish up a notch by roasting a whole chicken, shredding the meat, and frying up the skin for a crispy garnish. Farideh then whips up some homemade ranch dressing with mayo, sour cream, buttermilk, white vinegar, garlic powder, dill, and chives– and adds blue cheese crumbles and shredded cheddar for good measure. She then adds in Frank’s Buffalo Wing Sauce, the chicken meat, and cream cheese, mixes it all together, and pours it into a baking dish, topping it with extra cheddar. The dip goes into the oven and comes out hot and bubbling, finished with crispy chicken skin and scallions, and is served with celery sticks and tortilla chips. The result is a buffalo chicken dip so good, it could win the Super Bowl.

Seafood lovers, rejoice: Farideh has made one chowder to rule them all. In this episode of The Cooking Show, Farideh makes seafood chowder featuring clams, shrimp, snapper, and lump crab in a creamy clam stock broth, and is packed with veggies and herbs like celery, carrots, potatoes, thyme, and fennel.

Farideh recalls an iconic Maury Povich scene with a chicken tetrazzini recipe so good, it could steal someone’s boo. Farideh makes this comforting Italian casserole with chicken thighs, mushrooms, onions, red bell peppers, and peas. She creates a creamy sauce using chicken broth, milk, flour, and white wine, tosses it all together with spaghetti, and tops it with parmesan and cheddar before baking until golden brown.

It’s not a shepherd’s pie, it’s not a pot pie: it’s a cottage pie! Farideh’s recipe for pork cottage pie will speak to your soul. This dish includes pork shoulder, button mushrooms, onions, and peas in a sauce made with white wine, beef stock, and dijon mustard. She divides the mixture into individual portions, tops them with creamy mashed potatoes, and bakes them for a bubbly brown crust. The result is the meal equivalent to being wrapped in a blanket on a cold day.

Farideh’s white bean breakfast bake is a light, comforting, and healthy(ish) way to enjoy beans for breakfast. Farideh breaks down the theories behind bean soaking for this recipe, which includes ham hocks, carrots, egg, and a vinegary Calabrian chili sauce.

Farideh makes fish and chips, a traditional English dish of crispy battered cod fish and thick-cut French fries. Farideh’s recipe adds sparkling water and dark beer to the batter for a perfect crunchy texture.

Farideh is in her actual home kitchen making chicken and waffles, a brunch (or anytime) treat you can make for yourself. For this recipe, requested by popular demand, she demonstrates how to make crunchy fried chicken, sweet and crispy waffles, plus a boozy bourbon maple syrup.

Farideh brings some home-cooked nostalgia to the Munchies Test Kitchen with her take on beef stroganoff. Farideh updates this classic dinner recipe by using beef tenderloin, fresh mushrooms and onions, and makes a flavorful sauce made with white wine, dijon mustard, Worcestershire sauce, sour cream, and beef stock. She tosses it all together with eggs noodles and brightens the dish up with a sprinkle of parsley.

Farideh is in the Munchies Test Kitchen to upgrade a classic brunch dish with her favorite crustacean: crab eggs benedict. Farideh gives her tips on how to perfectly poach an egg, plus an easy hollandaise sauce technique that uses a blender. Just don’t forget the Old Bay!

Are you craving your favorite fast food? Farideh has the cure with her DIY Crunchwrap recipe. This iconic fast food favorite comes together at home with the perfect layering of seasoned ground beef, jalapeño queso, a crunchy tostada, and much more.

Farideh makes this cheesy and slightly spicy pull-apart bread in her home kitchen. Cheddar cheese, jalapeños, and bacon are the stars of this savory monkey-bread show. The dough comes together with just a few pantry ingredients and the fillings bring the flavors of your favorite bar appetizer to your home.

Inspired by simple ingredients in her kitchen cupboard, Farideh is at home making cookies stuffed with crunchy peanut butter and strawberry jelly. Farideh rolls out and freezes balls of peanut butter and places them on portions of cookie dough, then tops them off with a scoop of jelly. Whether eaten hot from the oven or cooled, these cookies are the next evolution of the classic PBJ sandwich.

Farideh adds a twist to chicken marsala, a classic Italian-American dish for wine and mushroom lovers. This surprisingly simple one-pan dish consists of sliced mushrooms, thin chicken breast, flour, and marsala wine. Farideh adds heavy cream to her marsala wine sauce for a more indulgent, rich flavor, which pairs perfectly with crusty Italian bread.

Farideh shows off her grilling skills with kabab-koobideh, an Iranian beef kabab that’s as fun to make as it is to eat. Farideh’s take on koobideh involves grated onions, 80/20 ground beef, citrusy sumac, and a little baking soda to help tenderize the meat. Farideh preps her kababs on seekh skewers, starts her charcoal grill, and gets down to grilling. She finishes the dish with some Persian basil, lime, and buttery grilled lavash bread.

Farideh is in her home kitchen making her favorite nostalgic summer dessert: a strawberry shortcake cobbler. Farideh macerates fresh strawberries in sugar then constructs a simple cobbler with buttermilk biscuit dough and granulated sugar for a sweet crunchy texture. She bakes the cobbler until bubbly and serves it with a scoop of vanilla ice cream and a dollop of Cool Whip.

Ditch the standard red sauce and make Farideh’s herbaceous and cheesy meatball sandwich. Farideh’s take on the classic meatball hero involves ground pork and beef meatballs made in the broiler, three kinds of cheeses, and a green dressing made with pistachios, basil, parsley, and lemon juice and zest. The result is a mean, green, meatball machine.

Like hot dogs? Love BLTs? Farideh has the perfect summertime sandwich for you: the HDBLT, or the hot dog BLT. Farideh’s twist on a classic BLT involves making her own mayo and adding diced banana peppers as a spicy pickle, plus wrapping bacon around the hot dog so they cook together.

Farideh makes a classic dinner recipe the whole family can dig into: savory stuffed peppers. She makes the filling with veggies, ground meat (Farideh uses pork, beef, and Italian sausage), and arborio rice. Then, she stuffs the filling into cored red bell peppers, adds herbs and cheese, and bakes till the cheese is melted and the peppers are soft.

Based on the children’s book, except not, Farideh’s greens, eggs, and bacon is a traditional breakfast with a super green twist. Farideh fries up sliced bacon and sautées both the leaves and the stems of fresh kale and swiss chard. She adds garlic, scallion, herbs, and lemon juice, then cracks eggs on top before baking the skillet in the oven.

Can 4 MUNCHIES fans take on Farideh’s iconic chicken parm recipe? Watch to see which of these home cooks can win over Farideh by frying crispy chicken thighs, whipping up a tomato sauce, and topping it all off with gooey melted mozzarella cheese.

If you’re wondering what the meat lover’s version of a cinnamon roll is, this is it: Farideh’s mortadella, salami, and ricotta filled morning buns. This savory, cheese-filled breakfast treat comes together by making an enriched dough, a cheese mixture made with ricotta, mozzarella, and parmesan, and layers of thinly sliced salami and mortadella. Farideh rolls it all together and bakes the buns until they form a cheesy, golden crust.

It’s flaky, it’s gooey, it’s crunchy, it’s baklava! Farideh makes baklava that isn’t too complicated to prepare at home, with help from premade phyllo dough. She pumps up the flavors with a saffron-infused simple syrup and adds walnuts, pistachios, and dates to the filling.

Farideh wants you to get over pumpkin spice and get into apple spice with these fluffy apple pancakes bursting with fall flavors. These pancakes are made light with whipped egg whites, and include diced apples, a cinnamon and vanilla infused maple syrup, and a crunchy toasted apple granola. Check out the recipe here: https://www.vice.com/en_us/article/pk...

Never use canned cream of mushroom soup again because Farideh’s got a recipe for that: homemade cream of mushroom soup for a simple chicken and wild rice casserole. This recipe is a two for one, starting with a soup made from veggie stock and dried shiitake mushrooms. Then, Farideh pays homage to her great aunt with a hearty and creamy casserole made with chicken thighs and wild rice.

Farideh makes chicken and dumplings, a classic comfort food that’s perfect for making at home. Farideh boosts up chicken stock by cooking it with chicken thighs for a stronger savory flavor, and pairs it with celery, carrots, and light, flavorful dumplings.

Since you can’t get this fast food treat anymore, here’s a recipe you can use at home: Farideh’s at-home Mexican pizza. This simple but cravable “pizza” is made with deep fried tortillas, spicy ground beef, creamy pureed refried beans, and a copycat enchilada sauce that tastes like the original

Farideh breaks down how to make the perfect French dip sandwich with an unexpected ingredient -- apples. Bonus, Farideh tells us the tale of the two French dip restaurants that started it all. You're going to learn a lot in this episode.

Farideh is back in her family’s home kitchen in Maryland and is making not one, but two versions of her beloved crab soup: a traditional, tomato-based Maryland crab soup, and a rich and indulgent cream of crab soup. Both recipes incorporate generous amounts of jumbo lump crab, and Farideh shouts out her big sister Amanda, who shares Farideh’s love of “half-and-half,” a combination of the two soups.

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste. This show-stopping recipe comes together surprisingly easily, with the help from store-bought puff pastry. Farideh sears the beef tenderloin before coating it in dijon mustard, then wraps it in layers of prosciutto, a layer of duxelle, a preparation of sauteed mushrooms with shallots and garlic, and the pastry dough. She bakes it in the oven and the result is a golden flaky crust with a tender roast beef center.

It’s chewy, it’s cheesy, it’s saucy, it’s Detroit-style pizza! Farideh is at home making a barbeque chicken Detroit-style pie, known for its rectangular shape and its lacy cheese crust. Farideh makes a yeasted dough and barbeque sauce from scratch, grills off some juicy chicken thighs, and layers on toppings like red onion, pepperoncini peppers, plus mozzarella and cheddar cheese. Add this unique pie to your pizza rotation!

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night. Farideh slow-cooks this ragu made with beef chuck, pork shoulder, pancetta, and red wine. The polenta is packed with parmesan cheese and Farideh whips up a bright herb dressing with basil, red wine vinegar, and chili flakes to drizzle on top.

Farideh is making the Juicy Lucy, a Minneapolis-born cheeseburger that features melty cheese tucked inside the burger patty. This recipe is a 3-for-1 deal: along with the cheeseburger, she demonstrates how to make whole pickles and crispy potato chips, resulting in the best damn burger Farideh’s ever made.

On this episode of The Cooking Show, Farideh is in her home kitchen making Iranian grape leaves stuffed with a savory beef & rice filling. She makes the filling by first cooking aromatics like scallions, garlic, and onions, before adding ground beef, split green peas, basmati rice, and spices like saffron and cinnamon. Once the filling is ready, Farideh rolls it all up into grape leaves, and steams them with a lemon juice mixture, resulting in a vibrant, addictive handheld snack.

Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings. The soup, which is traditionally served in springtime for Nowruz, the Persian New Year, is made with copious amounts of greens like spinach, cilantro, parsley, and scallions. The soup is packed with green lentils, kidney beans, navy beans, and chickpeas, as well as enriched flour noodles. She tops off the soup with homemade mint oil, liquid kashk, fried garlic, and carmelized onions.

Farideh is whipping up a snack you shouldn’t only eat during football season: Frito Pie. This uniquely American dish isn’t a pie, but instead a bag of corn chips topped with chili and fixings like shredded cheese, sour cream, and jalapenos. Farideh’s recipe is for her favorite beef and bean chili that’s packed with flavor from green chilies, Mexican oregano, and a splash of beer. Normalize chili and enjoy this “pie” any time!

On this episode of The Cooking Show Farideh makes Pizza Piena, also known as Pizza Rustica, Pizza Gain, or Pizza Chiena. This savory pie is typically eaten for Easter in Italy, as it’s loaded with three different cheeses and four types of meat, two foods that are often given up for Lent. Farideh starts by making her own dough with eggs and lard, before forming the pie and layering in mozzarella, ricotta, parmesan, ham, salami, and pepperoni. The result is a flaky, salty dish that’s basically a charcuterie board in a pie.

Farideh demonstrates how to transform your steakhouse dinner into a decadent hash in this episode of The Cooking Show. Using typical steakhouse leftovers of rib eye, baked potato, creamed spinach and mashed potatoes Farideh forms a flavor-packed patty that then gets topped with a fried egg, resulting in a quick and savory dish that can be eaten any time of day.

Farideh is taking it back to the county fair with her recipe for cookie-coated fried ice cream, funnel cake, and hot fudge sauce. She jazzes up both the funnel cake and fried ice cream batter with spicy cardamom and cinnamon, and goes step-by-step demonstrating how to perfectly (and safely) coat and fry scoops of ice cream. Farideh goes the extra mile by making her own rich hot fudge sauce and proves that these nostalgic treats can be made anytime, anywhere.

Ditch the cans of beans and boxed pasta, and make this simple (yet sophisticated) surf and turf the next time you go camping. Farideh’s recipe for campfire-friendly surf and turf consists of miso-marinated ribeye steak, grilled oysters, fireside roasted potatoes, and homemade ramp butter. With a little preparation, you too can have an elevated feast while enjoying the great outdoors.

Farideh is out of her kitchen and camping in the great outdoors, making a nostalgic fireside treat she doesn’t even like: s’mores. She’s turning this classic into an upscale dessert by adding soft vanilla ice cream she makes fireside. Farideh also makes soft homemade graham crackers and bittersweet chocolate bark to go with fire-roasted marshmallows.

Breakfast when you’re camping is typically relegated to energy bars, granola, and fruit, but it doesn’t need to be that way. Farideh is tackling the great outdoors with a breakfast that will set up any camper for a successful day of hiking. Farideh preps ahead of time by mixing a home-made breakfast sausage blend, and gathering ingredients. Then when the sun rises, she makes biscuits by the campfire, scrambles eggs, and cooks sausage to make an incredible flavorful and filling sandwich that will impress anyone in your camp.

In this episode of The Cooking Show, Farideh makes Lobster Fra Diavolo, a spicy tomato lobster sauce. She starts by cooking the lobster shells low and slow in a savory tomato sauce before tossing it with chunks of fresh lobster and spaghetti.

Farideh is in her kitchen making a sandwich that crunches back: a fried sesame chicken sandwich, topped with cilantro mayo and smashed cucumber salad. Farideh fries up her chicken cutlets crusted with panko and sesame seeds and creates a slaw with red cabbage, Persian cucumbers, plus sesame and chili oil. Finished with a bright green cilantro mayo, this sandwich is so good it might cause you to dance.

Farideh makes an iconic and nostalgic sweet treat: oatmeal cream pies. Marshmallow cream is sandwiched by two soft and chewy oatmeal cookies in this homemade take on the nostalgic snacking pie.

Farideh is back in the MUNCHIES Test Kitchen for another episode of The Cooking Show. This time, she is making a classic ice cream cake, complete with cookie crunchies in the middle. Farideh makes homemade vanilla and chocolate ice cream, as well as whipped cream, cookie crunchies and dark chocolate ganache to top off this frozen treat.

Farideh is hitting the road and taking The Cooking Show with her, to coastal Oregon in search of Dungeness crab. Crab-lover Farideh takes a stab at crabbing in Coos Bay, OR and with some help along the way, makes creamy, spicy crab dip in an Airstream camper. It’s the ultimate road trip adventure (and snack), plus some love for “The Goonies,” all in one video.

Farideh is in her kitchen whipping up a decadent turkey dinner with plenty of sides, perfect for a pared-down Thanksgiving for two people. Farideh cuts the work down considerably by preparing just a turkey breast, which she brines (and uses a secret ingredient for a crispy golden skin). Along with sourdough stuffing, green beans almondine, vodka-infused cranberry sauce, and sour cream and onion mashed potatoes, this spread has something for everyone.