Videos

Videos

I traveled to Greece 🇬🇷 to learn how to make authentic Greek salad from local chefs and home cooks. In this first episode of David Cooks the World, I'll show you the traditional techniques, simple ingredients, and little details that make this iconic salad so special. Enjoy!

►Full written recipe: https://thecookingfoodie.com/recipe/quick-and-easy-greek-salad-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

Recipe:
Ingredients:
For the salad:
4 Tomatoes (about 700g), cut into wedges
1 large English cucumber, large *or 2-3 Persian cucumbers, cut into thick half-moons
1 Green bell pepper, thinly sliced into rings
1/2 Red onion, thinly sliced
1/3 cup Kalamata olives, pitted
2 tablespoons Capers (optional but traditional on many islands)
One block 150-200 g (5-7 oz) Feta cheese
For the dressing:
3 tablespoons Olive oil
2 tablespoons Red wine Vinegar
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste

Instructions:
1. Make the dressing: In a large serving bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
2. Prepare the salad: Add the tomatoes, cucumber, red onion, green bell pepper, olives, and capers (if using) to the bowl. Toss gently until everything is evenly coated.
3. Finish the salad: Place the block of feta on top of the salad. Sprinkle the feta with a little extra dried oregano, then drizzle another tablespoon or two of extra virgin olive oil over the feta and the salad.
4. Serve: Serve immediately with plenty of crusty bread to soak up the flavorful mixture of olive oil and tomato juices left at the bottom of the bowl.

Authentic Greek Salad | David Cooks the World | Ep.1 🇬🇷

Learn how to make perfectly crispy fried mozzarella with a golden, crunchy coating and a hot, stretchy cheese center. This easy recipe works for mozzarella sticks, balls, bites, squares, triangles, and more.

►Full written recipe: https://thecookingfoodie.com/recipe/fried-mozzarella-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE
Ingredients
For the mozzarella:
1 pound (450 g) Mozzarella, low-moisture
For the coating:
1 cup (125 g) All-purpose flour
2 Eggs large
2 tablespoons Milk
2 cups (250 g) Breadcrumbs preferably Panko for extra crunch
1 teaspoon Oregano
½ teaspoon Garlic powder *optional
Salt to taste
Bleck pepper to taste
For Frying:
Oil
Instructions
1. Prepare the mozzarella: Cut the mozzarella into your desired shape:
*Mozzarella sticks – great for dipping and sharing.
*Mozzarella rounds or steaks – perfect as an appetizer.
*Mozzarella cubes or bites – ideal for party platters.
2. Aim for pieces about ½-inch (1cm) thick.
3. Set up the breading station: Place the flour in one shallow bowl. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, oregano, garlic powder, salt, and pepper.
3. Bread the mozzarella: Coat each piece in flour, shaking off any excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
4. For extra crunch: Repeat the egg and breadcrumb coating one more time. The double coating creates a thicker crust and helps keep the cheese from leaking during cooking.
5. Freeze: Arrange the breaded mozzarella on a tray and freeze for 20–30 minutes. Don't skip this step; it helps the coating crisp up before the cheese melts.
6. Heat the oil: Fill a deep skillet or saucepan with about 2 inches (5cm) of oil. Heat to 350°F (180°C).
7. Fry: Working in batches, carefully fry the mozzarella until deeply golden and crispy, about 1–2 minutes per side, depending on the size and shape.
8. Air Fryer Version: Preheat the air fryer to 390°F (200°C). Spray both sides of the breaded mozzarella lightly with oil. Arrange in a single layer, leaving space between each piece. Air fry for 5–7 minutes, or until golden brown and crispy.
9. Drain and serve: Transfer to a paper towel-lined plate and let cool for 1 minute before serving. Serve immediately with warm marinara sauce.

Fried Mozzarella | Crispy Outside, Gooey Inside (Sticks Or Any Shape)

This easy basil Chimichurri is perfect for steaks, grilled chicken, fish and veggies.

Get the full recipe here: https://thecookingfoodie.com/recipe/basil-chimichurri/

Basil Chimichurri

This fresh basil chimichurri is bright, garlicky, and packed with flavor. Ready in just 5 minutes, it's the perfect sauce for grilled meats, seafood, vegetables, and sandwiches.

►Full written recipe:

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients:
1 cup (25-30g) Fresh basil leaves, packed
3 garlic cloves, minced
1 teaspoon Dried oregano
1 teaspoon Salt
1/4 teaspoon Black pepper
1 small Red chili pepper, finely minced *or Red pepper flakes (see notes)
3 tablespoons (45ml) Red wine vinegar
1/3 cup + 1 tablespoon (95ml) Olive oil *se notes

Instructions:
Prepare the basil: Finely chop the basil leaves and transfer them to a medium bowl. Alternatively, pulse the basil a few times in a food processor until finely chopped, being careful not to puree it.
Add the seasonings: Add the minced garlic, dried oregano, salt, black pepper, and finely minced red chili pepper. Stir until evenly combined.
Add the liquids: Pour in the red wine vinegar and olive oil. Stir until well combined and evenly distributed.
Let it rest: Allow the chimichurri to sit for at least 15–30 minutes before serving. This gives the flavors time to meld and develop.
Taste and adjust: Taste the chimichurri and adjust the seasoning as needed. Add more salt, vinegar, or chili pepper to suit your taste.
Serve: Spoon over grilled meats, chicken, seafood, roasted vegetables, sandwiches, or serve as a dipping sauce with crusty bread.

This Basil Chimichurri Goes on Everything

Healthy kale and lentil salad recipe

Full written recipe: https://thecookingfoodie.com/recipe/kale-lentil-salad/

Or just Google it: The Cooking Foodie kale lentil salad

Kale Lentil Salad Recipe🥗

This Kale Lentil Salad is hearty, healthy, and packed with flavor. Made with roasted sweet potatoes, tender lentils, creamy feta, crunchy almonds, and a bright lemon dressing, it's satisfying enough to enjoy as a complete meal. Perfect for meal prep, lunch, or an easy weeknight dinner.

►Full written recipe: https://thecookingfoodie.com/recipe/kale-lentil-salad/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients:
For the Salad:
¾ cup (150 g) Dry green lentils or brown
1 medium (250 g) Sweet potato about 250g, peeled and cut into medium cubes
4 cups (100 g) Kale stems removed and roughly chopped
½ Red onion thinly sliced
¾ cup (100 g) Feta cheese cut into medium cubes
½ cup (60 g) Almonds Or walnuts, toasted roughly chopped
⅓ cup (50 g) Dried cranberries (optional)
For the Dressing:
¼ cup (60 ml) Extra virgin olive oil
3 tablespoons (45 ml) Fresh lemon juice
1 teaspoon Dijon mustard
1 tablespoon Maple syrup or honey
½ teaspoon Salt or to taste
¼ teaspoon Freshly ground black pepper or to taste

Instructions:
1. Roast the Sweet Potato: Preheat the oven to 400°F (200°C). Place the sweet potato cubes in a bowl. Season lightly with salt and pepper, drizzle with 1–2 tablespoons of olive oil, and toss until evenly coated.
2. Spread the sweet potato in a single layer on a baking sheet. Roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelized. Let cool completely before adding to the salad.
3. Cook the Lentils: Rinse the lentils under cold water. Place them in a saucepan with 2 cups (4800ml) water. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes, until tender but still holding their shape. Taste a few lentils to check for doneness, they should be soft but still have a slight bite. Drain any excess water and let cool completely.
4. Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper until well combined.
5. Prepare the Kale: Remove the tough center stems from the kale leaves and roughly chop or tear the leaves. Place the kale in a large bowl. Pour over half of the dressing and add a small pinch of salt. Massage the kale with your hands for 1–2 minutes, until it softens and turns a darker green. This step makes the kale more tender and flavorful.
6. Assemble the Salad: Add the cooled lentils, roasted sweet potato, red onion, toasted nuts, dried cranberries (if using), and feta cheese. Pour over the remaining dressing and toss gently until everything is evenly coated.
7. Serve: Serve immediately, or refrigerate for 15–30 minutes to allow the flavors to meld.

This Kale Lentil Salad Is So Good, You'll Forget It's Healthy

If you've never tried Georgian cheese bread, you're in for a treat! This authentic Adjarian Khachapuri is crispy on the outside, soft on the inside, and filled with gooey melted cheese, butter, and a perfectly runny egg yolk.

Full written recipe: https://thecookingfoodie.com/recipe/adjarian-khachapuri-recipe/

Or just Google it: The Cooking Foodie Khachapuri recipe

Khachapuri Recipe (Georgian Cheese Bread) 🇬🇪

Learn how to make authentic Adjarian Khachapuri, Georgia's famous cheese bread! Soft homemade dough is shaped into a boat, filled with gooey melted cheese, then finished with a runny egg yolk and butter for the ultimate comfort food. This easy step-by-step recipe is perfect for lunch, dinner, or sharing with family and friends.

►Full written recipe: https://thecookingfoodie.com/recipe/adjarian-khachapuri-recipe/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:

INGREDIENTS:
For the Dough:
3⅓ cups (420 g) All-purpose flour
¾ cup (180 ml) Water
¼ cup (60 ml) Milk
2 tablespoons (30 g) Butter unsalted, melted
1 tablespoon Instant-dry yeast
1 tablespoon sugar
1 teaspoon salt
For the Cheese Filling:
18 oz (500 g) Sulguni cheese shredded *see notes
7 oz (200 g) Feta cheese shredded/crumbled *see notes
For Topping:
6 Egg yolks or whole eggs
Butter

Instructions
1. Make the Dough: In a large bowl, combine flour, yeast, sugar, and salt. Add the water, milk, and melted butter. Mix until a dough forms.
2. Knead for 6–8 minutes, until smooth and elastic. Transfer to a lightly greased bowl, cover, and let rise for about 1 hour, or until doubled in size.
3. Prepare the Filling: In a medium bowl, combine the Sulguni and feta cheese. Mix until evenly distributed.
4. Preheat the oven to 220°C (430°F).
5. Shape the Khachapuri: Transfer the dough to a lightly floured surface and divide into 4-6 equal pieces. Shape each piece into a ball, cover, and let it rest for 15–20 minutes.
6. Roll each dough ball into an oval approximately 8–9 inches (20–23cm) long. Place a portion of the cheese filling in the center, spreading it evenly and leaving a 1-inch (2.5cm) border around the edges.
7. Bring the edges of the dough up and over the filling and pinch them together to completely enclose the cheese, creating an elongated oval-shaped dough packet.
8. Flip the dough over so the seam side is facing down. Gently flatten and shape it into a neat oval, making sure the seam is well sealed. Using a sharp knife, make a long cut down the center of the dough, stopping about 1 inch (2.5cm) from each end. Use your fingers to gently pull the opening apart, exposing the cheese filling and creating the classic boat shape.
9. Transfer the shaped khachapuri to baking sheets lined with parchment paper and continue with the recipe.
10. Bake: Bake for 12–15 minutes, until the crust is golden brown and the cheese is bubbling.
11. Add the yolk (optional): Remove from the oven and gently place one egg yolk in the center of each khachapuri.
12. Return to the oven for an extra 2 minutes, just until the yolk begins to set around the edges but remains runny in the center.
13. Finish and Serve: Remove from the oven and immediately place 1 tablespoon butter on top of each khachapuri.
14 Tear off a small piece of the crust and use it to stir the butter, egg yolk, and hot cheese together until creamy and well combined. Continue tearing off pieces of the crust and dipping them into the cheesy center while eating.

Adjarian Khachapuri Recipe (Georgia's Famous Cheese Bread)

Crème Brûlée Cheesecake Recipe

This Crème Brûlée Cheesecake combines two classic desserts into one incredible recipe! A rich and creamy vanilla cheesecake with a buttery graham cracker crust, finished with a crispy caramelized sugar topping that cracks just like classic crème brûlée. Perfect for holidays, birthdays, or any special occasion.

►Full written recipe: https://thecookingfoodie.com/recipe/creme-brulee-cheesecake/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE:
Ingredients:
For the crust:
6⅓ oz (180g) Graham crackers or other plain biscuits, crushed (*see notes)
6 tablespoons (90g) unsalted butter, melted
1 tablespoon (15ml) Milk, if needed (*see notes)
For the cheesecake:
4 cups (900g) Cream cheese, softened
1 cup (200g) Granulated sugar
¾ cup (172g) Sour cream, room temperature
2 teaspoons Vanilla bean paste
4 large Eggs, room temperature
For the Crème Brûlée Topping:
¼ cup (50g) granulated sugar

Instructions:
1. Prepare the Crust: Preheat the oven to 325°F (160°C).
2. Place the graham crackers in a food processor and pulse into fine crumbs. Alternatively, place them in a zip-top bag and crush with a rolling pin. Add the melted butter and mix until the crumbs resemble wet sand. If the mixture feels too dry and doesn't hold together when pressed, add up to 1 tablespoon milk.
3. Press the crumb mixture firmly into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes, then remove from the oven and let cool slightly.
4. Make the Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until completely smooth and creamy, about 2 minutes. Add the sour cream and vanilla bean paste and mix until fully combined, scraping down the sides of the bowl as needed.
5. Add the eggs, one at a time, mixing on low speed just until incorporated after each addition. Avoid overmixing.
6. Prepare the Water Bath: Wrap the outside of the springform pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water from seeping into the crust. Place the springform pan inside a large roasting pan.
7. Pour the cheesecake batter over the prepared crust and smooth the top. Transfer the roasting pan to the oven and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
8. Bake: Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
9. Chill: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool at room temperature for another 1 hour. Cover and refrigerate for at least 4 hours, preferably overnight.
10. Brûlée the Top: Once fully chilled, remove the cheesecake from the refrigerator and carefully release it from the springform pan.
11. Sprinkle the sugar evenly over the surface of the cheesecake in a thin, even layer. Using a kitchen torch, caramelize the sugar until deep golden amber and crisp. Keep the torch moving in slow circular motions and avoid focusing on one spot for too long to ensure even caramelization.
12. Allow the topping to cool for 1–2 minutes before slicing and serving.

Crème Brûlée Cheesecake – Two Classic Desserts in One!

Find the full written recipe here: https://thecookingfoodie.com/recipe/shrimp-skewers-baked-or-grilled/

Or just Google: The Cooking Foodie shrimp skewers

Best Shrimp Skewers 🍤 (Two Methods)

These juicy shrimp skewers are marinated in a flavorful lemon garlic marinade, then cooked to perfection in the oven or on the grill. An easy dinner recipe that’s perfect for a quick weeknight meal or summer BBQ.

►Full written recipe: https://thecookingfoodie.com/recipe/shrimp-skewers-baked-or-grilled/

► Equipment I used in this video: https://www.amazon.com/shop/thecookingfoodie

►FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/

RECIPE
Ingredients:
2 pounds (900g) large or jumbo Shrimp, peeled and deveined
3-4 Garlic cloves, minced
6 tablespoons (90ml) Olive oil, or butter (see notes)
2 tablespoons Lemon juice
1 teaspoon Lemon zest
1 teaspoon Smoked paprika
1 teaspoon Dried oregano
¾ teaspoon Salt
½ teaspoon Black pepper
½ teaspoon Chili flakes (optional)
2 tablespoons fresh parsley, chopped

Instructions:
1. Prepare the marinade: In a large bowl, combine olive oil, garlic, lemon juice, lemon zest, paprika, oregano, salt, pepper, chili flakes, and parsley. Reserve a few tablespoons of the marinade in a separate bowl for brushing later. Make it before adding the raw shrimp.
2. Prepare the shrimp: If using frozen shrimp, thaw completely and pat very dry with paper towels.
3. Add the shrimp and toss until evenly coated. Let marinate for 15–20 minutes.
4. Thread the shrimp onto skewers. If desired, add red onion, zucchini, or pineapple chunks between the shrimp for extra flavor and color.
5. Grilled Shrimp Skewers: Preheat a grill or grill pan to medium-high heat. Grill the skewers for 2–3 minutes per side, or until the shrimp turn pink and opaque with light char marks. Remove from the grill and immediately brush with the reserved marinade.
6. Shrimp cooks very quickly. They are perfectly cooked when they form a loose “C” shape. If they curl into a tight “O” shape, they are overcooked.
7. Oven-Baked Shrimp Skewers: Preheat the oven to 220°C (425°F). Place the skewers on a parchment-lined baking sheet or wire rack. Bake for 6–8 minutes, flipping halfway through if desired.
8. For extra color, broil for 1–2 minutes at the end. Remove from the oven and immediately brush with the reserved marinade.
9. Serve immediately

Baked or Grilled: These Shrimp Skewers Are Packed With Flavor (Super Easy)