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All about food and cooking. The most interesting recipes from around the world.
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Channel about tasty and sometimes healthy food. Cooking with pleasure. 💰Buy ads / Contact: ➡️ In Crypto: @innafoxD ➡️ In $, €: https://telega.io/c/culinaryD ✅ Best Telegram channels: ➡️ @topchannels10 ⭐️ The best sales & deals online: ➡️ @BestenDeals
Mostrar más📈 Análisis del canal de Telegram All about food and cooking. The most interesting recipes from around the world.
El canal All about food and cooking. The most interesting recipes from around the world. (@culinaryd) en el segmento lingüístico de Inglés es un actor destacado. Actualmente la comunidad reúne a 11 041 suscriptores, ocupando la posición 2 018 en la categoría Comida y Bebidas y el puesto 1 050 en la región Alemania.
📊 Métricas de audiencia y dinámica
Desde su creación el невідомо, el proyecto ha mostrado un crecimiento acelerado, reuniendo a 11 041 suscriptores.
Según los últimos datos del 09 junio, 2026, el canal mantiene una actividad estable. En los últimos 30 días la variación de miembros fue de 289, y en las últimas 24 horas de -13, conservando un alto alcance.
- Estado de verificación: No verificado
- Tasa de interacción (ER): El promedio de interacción de la audiencia es 11.34%. Durante las primeras 24 horas tras publicar, el contenido suele obtener 6.08% de reacciones respecto al total de suscriptores.
- Alcance de las publicaciones: Cada publicación recibe en promedio 1 251 visualizaciones. En el primer día suele acumular 671 visualizaciones.
- Reacciones e interacción: La audiencia responde de forma activa: el promedio de reacciones por publicación es 8.
- Intereses temáticos: El contenido se centra en temas clave como salt, butter, sugar, orange, pancake.
📝 Descripción y política de contenido
El autor describe el recurso como un espacio para expresar opiniones subjetivas:
“Channel about tasty and sometimes healthy food. Cooking with pleasure.
💰Buy ads / Contact:
➡️ In Crypto: @innafoxD
➡️ In $, €: https://telega.io/c/culinaryD
✅ Best Telegram channels:
➡️ @topchannels10
⭐️ The best sales & deals online:
➡️ @BestenDeal...”
Gracias a la alta frecuencia de actualizaciones (últimos datos recibidos el 10 junio, 2026), el canal mantiene la vigencia y un amplio alcance. La analítica demuestra que la audiencia interactúa activamente con el contenido, lo que lo convierte en un punto de referencia dentro de la categoría Comida y Bebidas.
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Soft Bread Sticks
Ingredients:
for the breadsticks
360 ml warm water
11 gr active dry yeast (1 package)
2 Tbsp sugar
550 gr bread flour
1 Tbsp salt
2 Tbsp melted butter
For the topping
50 gr butter, melted
1 tsp garlic salt
1/2 tsp dried oregano
Instructions:
In a small bowl combine the sugar, yeast and warm water. Let stand for 5 minutes, or until foamy.
In a large bowl whisk together the flour and salt. Add the yeast mixture and butter. Mix until it starts to come together in a ball.
Turn dough onto a lightly floured surface and knead for 5 minutes.
Form the dough into a square on your counter. Divide the dough into 12 equal pieces. Roll into a bread stick.
Place on a lined baking sheet. Cover and let rise for about 45 minutes.
Preheat oven to 200 degrees. Bake bread sticks for 12 minutes, or until lightly browned.
Mix together the butter, oregano and garlic salt. Brush over the cooked bread sticks.
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Banana and Chocolate Waffles🫶
Ingredients:⬇️
• Banana — 1 piece
• Eggs — 2
• Flour — 140 g (you can use rice flour)
• Chocolate — optional (to mix in or top)
• Strawberries — optional (sliced, for serving)
Instructions:
1. Mash the banana into a puree.
2. Add the eggs and mix well.
3. Add the flour and stir until you get a smooth batter.
4. Optionally, add chocolate pieces into the batter.
5. Cook in a waffle maker until golden brown.
6. Serve with strawberries, chocolate, or your favorite toppings.
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💫 Garlic Herb Baked Chicken Wings
Ingredients:
500 g chicken wings, separated
2 tablespoons vegetable oil
2 teaspoons herbs de Provence
1 teaspoon roasted garlic powder
1 teaspoon kosher salt
Glaze:
2 tablespoons butter
2 minced garlic cloves
1 teaspoon herbs de Provence
20 g honey
Instructions:
Preheat the oven to 200 degrees C and line a baking sheet with parchment paper. In a large bowl, combine the wings, vegetable oil, garlic powder, herbs de Provence, and salt. Toss to coat evenly.
Spread the wings on the prepared baking sheet and bake for 15 minutes. Remove them from the oven and flip them over. Return them to the oven for another 15 minutes.
While the wings are cooking, make the glaze. Melt the butter in a small saucepan over medium-high heat. Add the garlic and herbs de Provence and cook for 30 seconds. Add the honey and stir until smooth.
Once fully cooked, remove the wings from the oven and set the oven to broil. Flip all the wings skin side up and brush them with the glaze. Broil for 2-4 minutes until crispy.
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🥔 Potato and Meat Roll
🗒 Ingredients:
Potato Base:
‣ large potatoes — 2–3 pieces
‣ vegetable oil — 30 ml
‣ chili flakes — to taste
‣ dried garlic, paprika, salt, and pepper — to taste
‣ hard cheese or Suluguni — 70 g
Meat Filling:
‣ minced meat — 300 g
‣ onion — 1 piece
‣ tomato paste — 1 tbsp
‣ spices — to taste
‣ green pepper — 0.5 piece
‣ spring onion and dill — for serving
🍽 Preparation:
1. Cut the potatoes into thin slices. Grate the cheese on a coarse grater. On a baking sheet lined with parchment paper, sprinkle the cheese. Lay the potato slices slightly overlapping on top, as shown in the video. Season and drizzle lightly with oil. Bake in the oven at 180°C (356°F) for 35 minutes, until golden brown and crispy. Allow to cool completely after baking — this is important! Otherwise, the roll will fall apart.
2. Fry the minced meat, adding the onion, paprika, tomato paste, and spices. Add salt at the end. Cook until done.
3. Spread the meat filling over the cooled potato base and carefully roll it up tightly.
💫 Juicy Chicken Skewers in the Oven ❤️🔥
Ingredients:
• 600 g chicken breast
• 2 zucchinis
• 4 tbsp soy sauce
• chicken seasoning
• salt
• sauce (of your choice)
Instructions:
1. Cut the chicken breast into pieces and marinate it with soy sauce, spices, and salt.
2. Use a vegetable peeler to slice the zucchini into thin strips. Salt both sides and let them rest for 15 minutes. Pat them dry to remove excess moisture.
3. Alternately thread the marinated chicken and zucchini onto skewers. Brush the top with sauce.
4. Bake them in the preheated oven at 180°C (350°F) for 40 minutes.
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🍌 The best vegan banana bread you’ll ever eat
👉🏻 Is moist flavorful and tastes like the nostalgic, traditional banana bread you know and love.
▫️3 Bananas, medium to large ripe
▫️2 tbsp Dairy free milk
▫️1 3/4 cup All purpose flour
▫️1 tsp Baking soda
▫️1/2 cup Brown sugar, packed
▫️1/2 cup Chocolate chips
▫️1 tsp Cinnamon, ground
▫️1/2 tsp Salt
▫️1/2 tbsp Vanilla extract
▫️1/3 cup Coconut oil
▫️1/2 cup Walnuts
Creamy Buckwheat with Mushrooms
Ingredients:
• Buckwheat – 1 cup
• Water – 2 cups
• Mushrooms – 300–400 g 🍄
• Cream – 100 ml 🥛
• Parmesan – 100 g 🧀
• Garlic – 1 clove 🧄
• Spices: salt 🧂, pepper, khmeli suneli
Let me know if you want to add instructions or make it more playful!
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Asado
is one of the most popular dishes in Argentina
Ingredients:
veal — 1 kg
for marinade:
olive oil — 50 ml
light beer — 70 ml
mustard — 1 tablespoon
honey — 1 teaspoon
brown sugar — 2 tablespoons
garlic — 3 cloves
rosemary — 1 sprig
salt and pepper — to taste
for chimichurri sauce:
bell pepper — 0.5 pcs., parsley, coriander — 20 g
basil — 5 g
garlic — 2-3 cloves
of balsamic vinegar — 1 tablespoon
olive oil — 50 ml
wine vinegar — 20 g
dried tomatoes — 10 g
oregano — 5 g
salt and pepper, ground chili pepper — to taste
Preparation:
Prepare the products for the marinade. Put brown sugar, salt, ground black pepper, rosemary leaves and garlic in a bowl. Put the mustard and honey in another bowl. Add the ingredients of the first bowl to the second bowl, pour in the olive oil. Add the beer and mix all the ingredients well until the honey and sugar dissolve.
Make incisions in the flesh of the meat. Coat the ribs with the resulting marinade, put them in a container with a lid and send them to the refrigerator to marinate for at least 2-3 hours.
Put the marinated ribs in a heat-resistant mold and send them to languish in the oven, preheated to 130 degrees C. It will take 3-4 hours for the meat to cook and lag behind the bone.
Prepare the chimichurri sauce. Cut the peppers into small cubes, dried tomatoes — as small as possible. Finely chop the cilantro, basil and parsley. Peel the garlic.
Put all the chopped vegetables in a bowl, squeeze garlic into the same place through a press, add spices: oregano, ground red chili pepper, salt and ground black pepper. Pour in the olive oil, vinegar and balsamic vinegar.
Put it all in a blender and punch until smooth.
Put the finished meat in portions with chimichurri sauce.
A very tasty dish that will appeal to lovers of juicy meat.
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Lemon Butter Chicken
Ingredients:
4 chicken breasts, pounded to an even 7-8 mm thickness
salt and ground black pepper
40 gr flour
1 Tbsp olive oil
4 Tbsp
1 1/2 tsp minced garlic
120 ml chicken broth
3 Tbsp lemon juice
1/2 tsp lemon zest
1 1/2 Tbsp minced fresh parsley (optional)
Instructions:
Season both sides of chicken with salt and pepper.
Place flour in a dish then dredge both sides of chicken breasts in flour.
Heat a skillet over medium-high heat.
Add olive oil and 1 Tbsp butter, then add in chicken breasts in a single layer.
Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook about 4 - 5 minutes longer.
Transfer chicken to a plate.
Reduce to medium heat, add garlic and saute 20 seconds, then pour in chicken broth.
Pour in lemon juice and let simmer about 2 minutes.
Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
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🥩 Thai Basil Pork Belly
▫️1 lb Pork belly or shoulder
▫️4 cloves Garlic
▫️6 oz Long green beans
▫️1 Handful Thai basil
▫️1 Thai chili
▫️1 tsp Lime juice
▫️3 tbsp Palm sugar or honey
▫️7 tsp Thai fish sauce
▫️7 tsp Thai thin soy sauce
▫️1/4 tsp Black or white pepper
▫️1 tbsp Cooking oil
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Macaroni dessert
(straight from France)
Ingredients:
almond flour — 150 g
powdered sugar — 150 g
sugar — 150 g
water — 50 g
protein — 50 + 50 g (about 3 eggs)
dye (preferably gel)
Preparation:
Sift the flour 3 times. Add powdered sugar, mix well with a whisk and sift again.
Separate the whites from the yolks. Divide the protein into 2 parts — 50 grams each.
Pour 50 grams of proteins into a large bowl. Put a saucepan with sugar and water on the stove, next to it is a cup with proteins, a spare glass of water, a mixer and a thermometer.
Turn on the stove and start cooking syrup, stirring with a thermometer. As soon as the thermometer shows 95 degrees, start whipping the whites at full power of the mixer.
When the syrup is heated to 110 °, remove it from the stove and slowly pour it into the proteins. Pour the syrup into the whipped whites, continuing to beat the mixture with a mixer.
Add another 50 grams of protein to the mixture, and top with flour and powder. Mix everything well.
Cover the baking sheet with baking parchment. Then pour the dough into a pastry bag and carefully form identical mugs from it. Try to arrange them in a staggered order.
Place the baking sheet in the oven, heated to 140 degrees Celsius for 10-20 minutes. If everything works out correctly, then the pasta will have "skirts". After 10 minutes, you can try to pry them with a knife. If the cookies easily move away from the parchment, then the pasta is ready. The lid above the "skirt" should be rigid.
Prepare the filling to your taste — it can be custard or ganache. It is important to remember that if the filling is liquid, it will be absorbed into the dough faster and will soften it more quickly. Therefore, such a filling can be filled with cookies just before serving. Ganache can be applied immediately after the oven and left in the refrigerator until consumed.
Precision is important for cooking pasta, so all measurements must be carried out using accurate scales and a kitchen thermometer.
This French dessert is suitable for true gourmets.
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Perfect Pot Roast
Ingredients:
1 Tbsp olive oil
1.5 kg beef (chuck roast or rump roast)
1 large onion chopped
4 carrots cut into big pieces
2 stalks celery cut into pieces
500 gr baby potatoes
500 ml beef broth or water
200 ml red wine
4 cloves garlic chopped
½ tsp rosemary
½ tsp thyme
1 bay leaf
Instructions:
Preheat oven to 150°С.
Season meat with salt and pepper.
In a large dutch oven, heat 1 tablespoon olive oil over medium-high heat. Sear the roast on each side until browned, about 4 minutes per side adding more oil if needed.
Arrange onions around the roast. Combine broth, wine, garlic, rosemary, and thyme. Pour over the roast. Add bay leaf.
Bring just to a simmer on the stovetop. Once the broth is simmering, cover and place in the oven and bake 2 hours.
Add potatoes, carrots, and celery, and bake an additional 2 hours or until the roast and potatoes are fork-tender.
Discard bay leaf. Gently pull beef into large pieces with a fork or slice into thick pieces.
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🍩 The pillow like fried treats covered in powdered sugar.
They have a simple batter that fries up in just a few minutes.
▫️2 Eggs, large
▫️1 1/4 cup All-purpose flour
▫️1 tsp Baking powder
▫️1/2 cup Granulated sugar
▫️1/8 tsp Kosher salt
▫️1 Powdered sugar
▫️1 tsp Vanilla extract, pure
▫️1 Vegetable oil
▫️1 tbsp Butter
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Apricot Crumble Cake
Ingredients:
cake
140 g flour
2 tsp baking powder
50 g sugar
1/2 tsp ground cinnamon
1 egg
3 Tbsp milk
1 tsp vanilla extract
85 g butter, melted
5-7 ripe apricots
crumble
40 g flour
1 tsp ground cinnamon
35 g sugar
35 g butter, cubed
Instructions:
Preheat the oven to 180°C.
Grease and line the base of a 20 cm cake pan.
Mix the flour, baking powder, ground cinnamon and sugar.
In another bowl, whisk together the egg, milk, vanilla and melted butter.
Gently mix the liquid ingredients into the dry ingredients until everything is incorporated.
Spoon the mixture into the cake pan.
Halve the apricots and arrange them, cut-side facing up, on top of the batter.
Place the ingredients for the crumble into a bowl. Rub the butter into the other ingredients with your fingertips until it will resemble wet sand.
Sprinkle the crumble topping over the apricots.
Bake about 40 minutes, or until a skewer inserted in the centre comes out clean.
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Tabula
(salad from Syria)
Ingredients:
1/2 tbsp bulgur
1 tomato
1 cucumber
1 large bunch of parsley, a few sprigs of mint and green onions
3 tablespoons olive oil
juice of 1/2 lemon
salt, black pepper to taste
Preparation:
Pour a glass of boiling water over the bulgur, cover it with a lid and leave for 8-10 minutes. Loosen the bulgur with a fork and let it cool.
Cut the cucumber into small cubes, the tomato is slightly larger, thinly slice the green onion, and finely chop the parsley and mint leaves.
When the bulgur cools down, add the remaining ingredients to it, season with salt, sprinkle with olive oil and lemon juice and mix well.
Our simple and delicious dish is ready, invite everyone to the table!
Recipes for breakfast, lunch and dinner :)
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✨ Sandwich with Omelet, Cheese, and Sausage:
1. Prepare the omelet:
Crack 2 eggs into a bowl, add a pinch of salt, and whisk with a fork. Pour the mixture into a heated pan with a little oil.
2. Add the bread:
Place 2 slices of bread on top of the egg mixture. Let them absorb some of the egg so they "stick" to the omelet.
3. Flip it over:
Once the omelet sets (becomes firm), carefully flip the bread along with the egg base to the other side.
4. Assemble the sandwich:
On one slice of bread, place a slice of cheese, a lettuce leaf, fried sausage, and tomato slices.
5. Cover with the second slice of bread:
Place the second slice of bread on top of the filling to form a sandwich.
6. Toast the sandwich:
Return the sandwich to the pan and toast it on both sides until golden and crispy.
Serve hot! This sandwich is perfect for breakfast or a quick snack. 😊
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