Four great recipes in thirty minutes. Accessible and relatable instructions in technique. Family history and humor. Tips on reducing food waste. Julia Child and Jacques Pepin would be very proud of your work, Sohla!
Agree! Her recipes are so accessible and kid/family friendly. I was telling my daughter this morning about tha mac n cheese that we could easily toss together on a weeknight for my older grandson.
man i've been looking for a good female cook on youtube...i grew up watching the food network and a lot of rachael rey and i'm a little dissatisfied with a lot of the cooking channels on here bc they all do the same video(s) that probably do get a lot of views but don't focus on essential cooking skills and edit out the entire process...so thank you sohla and her team!
The stirfry noodles with the ketchup blew my mind but also I know this kind of improv is very authentic to immigrant communities who don't have access to every specialty import food they want. Adding in new things like ketchup just because they taste good and are a popular choice with kids just makes sense...
Yeah same that one kind of blew my mind a bit I've been microplaning everything on one tool garlic ginger cheese. Will need to test this out! I like how fine and snowy it comes out but I have been having issues with clumping lol
@@thestellarelite Microplaning is kinda fine, it just makes the technique a little more difficult because the window/wiggle room for the right temperature for the emulsification is way smaller. Chunking crumbly cheese does make it so you have a little more wiggle room to get your temperature right and also cool it down a lot better.
Food snobs will scoff at ketchup, and then turn around and add tomato, vinegar, a touch of sugar, and some spices. Good to see someone unabashedly go for the Heinz.
We're Vietnamese immigrants, and when we were kids, my mom made a dish of spaghetti noodles with stir-fried steak cubes and onions, seasoned with a dash of Maggi. The last recipe reminds me a lot of those meals. I'll reach for the spaghetti more often!
I really admire Sohla because she is always so humble and so chill. She is a super creative cook, but never brags about it. She never shows frustration from lacking her ability. I saw so many famous TH-cam star cooks who are actually not that competent, but act like it, and showing their frustration but act like that’s their unique ‘personality.’ Sohla never does that.
Italian here! We do the “spoon thing”. It’s more common in certain parts of Italy than others. It’s the only way I eat spaghetti, linguine, fettuccini!
I don't comment on videos, but I'm adding my love for Sohla because she deserves all the goodness &success that's coming her way. She represents all that's good. Love her.
Sohla is the queen and on the legend team from the old BA kitchen. Her knowledge and deft touch is unmatched. Love, love, love Sohla. I send her 101 videos to all my friends who need good primers.
As a avid home cook I wasn't really expecting to learn anything.. I was wrong! So many little tips that will help me in the future. Sohla's family pasta resonates with me, I have my own similar dish that I make for myself when no one else is home.
We are so lucky! I wiped my tears from watching debate rehash- when I saw Sohla was cooking. This the only good thing I can process. Sohla cooking with confidence and kindness is just the best thing ever. Thanks- I’m having pasta for dinner.
My grandpa, who came to the states from Bari, Itali,as a young man; always used a spoon to twirl his spaghetti. And he always had a glass of his homemade red wine with his meal.
there are a few BA test kitchen at home during the pandemic are good ones. also one or two from Food 52 from 5 years ago with here -working with Ham on one hour mystery meals
We add ketchup to our pasta all the time in Bangladesh (where Sohla's origins are). The third dish which she cooked is how we cook our noodles (like a mixed fried rice with chicken).
I’ve not seen Sohla before. What a breath of fresh air! She demystifies cooking and is so low-key. She could discover the cure for the common cold and be like ‘no big deal.’
I love how relatable Sohla is, I often make similar „stir fry” with leftover roasted chicken- caramelize the skin, add any vegetables I have, maybe kimchi, sth for the sauce (soy sauce, kecap manis, gochujang - depends) and pasta or noodles. One chicken leg and it’s dinner for a family of 3 😂👌🏻
I grew up wondering why meatloaf was the butt of jokes in so many households and TV shows. My mom made amazing meatloaf, and as I learned to cook myself, I found out a surprising amount of that tasting good was just covering the top with ketchup to brown into a tasty crisp coating. It wasn't until sleepovers when I tried friends' parents' cooking that I knew how lucky I was.
It’s just fun to listen to Sohla’s explanations for even the smallest tasks in a kitchen. I really appreciate her work and very much enjoy watching her cook!
I watched sooooo many cooking shows in the past few years and kinda was tired as most of them were so repetitive and so copying each other but then comes Sohla and this show and I loooove it so much. thanks for reeling me back
That last noodle dish reminds me so much of how maggi noodles were made-my mom always added more ingredients and it visually looks similar to Sohla’s recipe. Amazing work as always Sohla!!
I swear nothing has helped my cooking more than Sohla's "we can fix it" and "it will be fine." Great to see an amazing chef correcting for any mistake I'd get frustrated with and just throw the whole thing out before seeing a real pro course correct.
The ketchup reminds me of how I lived for 30 years thinking eating eggs with ketchup was normal before someone thought that I was a monster at a diner for covering my scrambled eggs in Heinz lmao
The relatable kitchen expert I am always excited to watch! The cheese and microplane issue just solved a problem I had with my sauce so thank you for that!
Question about throwing away pasta water on accident! I did this recently and subbed it with some salted water with a little corn starch in it. It seemed to work really well but I don't know how much it was the corn starch. Did this solution make sense or is there a problem I'm missing?
Love the the techniques. Alot of true true things but I prefer when the sauce is creamier. I think that you tomato sauce was a tiny tiny bit to watery. Really loved the video :)
Can confirm that this is the best way to make stovetop mac and cheese. i freeze cubes or slices of cheese when i have small amounts left. And just use all the leftover cheese when i make this. Perfect.
Sohla, this was wonderful and I enjoy your content. You're so approachable and encouraging and I just appreciate you so much especially for your young viewers, which I hope there are many, who need to stretch the budget and make yummy food.
Sohla by herself…I will watch anything she does, even if it’s just boil water. She is so easy to understand and she makes it fun, which is what cooking should be.
That is how my son makes us Mac n chz but with rice noodles (gf) and goat milk and goat and sheep cheeses. Sometimes he uses stock instead. Food allergies are rough. Makes eating extremely expensive lol
Discovering I can eat hard goat cheese was so satisfying. Giving up dairy was so difficult. Now it’s occasional treat due to the cost. I am also allergic to tomatoes. I hope your son isn’t. My nomato doesn’t compare to marinara.
Every time I watch Sohla cook something I think "That looks so good. I can actually make that." and then wonder of wonders I DO and I CAN and it's GOOD? I'm not a bad cook but I don't always go the distance to cooking. Sohla can always get me there.
For me the eggs in the carbonara texture is just the basic spaghetti recipe. I just actually done the eggs + leaks + spinach. Delicious. I do that even with instant noodles, eggs + seasoning package. Creamy delicious. Don't beat me people😊
All her excitement and enjoyment,engagement and commitment is in her little "stomps"and in her expressive handmovement...😊 It is soo typical Sohla...! I wonder so much how their little baby will turn out..!🤔😉 First and foremost it will be cute and lovely!!! Won't it ??!
"I think it needs a little more salt"......she said just before I passed out. ______________ I think in that first dish with the huge tomato, you didn't mention oregano once.....hmmm, I think you may have broken a law there or something.
Sohla is amazing…spaghetti is my go to for dinner and carbonara looks so freaking delicious 😋 I’m drooling 🤤. She’s also looks so beautiful with her baby bump ❤
Oh my god that second-to-last recipe looks so good and easy that I want to make it while camping next week. Obviously frozen veggies in the woods is a no-go, but fuck I'm hungry
I’ve not seen Sohla before. What a breath of fresh air! She demystifies cooking and is so low-key. She could discover the cure for the common cold and be like ‘no big deal.’
International/ethnic stores tend to have better brands. You'll just have to pay a premium. Pros can and do use crap though. They are just better at hiding it.
For the pasta pomodoro: I’m really surprised to hear the chef recommend beefsteak tomatoes and likening them to heirloom tomatoes. That’s an insult to the latter. I’ve never had a beefstreak tomato that didn’t taste like mostly water with a hint of tomato. I don’t think they do much more than look nice in a burger. They’re like the iceberg lettuce of tomatoes. 😑 I would have figured she would recommend plum tomatoes, those are closer to Italian Marzano tomatoes used in marinara, and still reasonably easy to grate.
Four great recipes in thirty minutes. Accessible and relatable instructions in technique. Family history and humor. Tips on reducing food waste. Julia Child and Jacques Pepin would be very proud of your work, Sohla!
I love how accessible Sohla makes cooking - she is the opposite of a gatekeeper, despite her vast knowledge
i was JUST thinking the same thing, she's so welcoming
a gate-loser, if you will
Agree! Her recipes are so accessible and kid/family friendly. I was telling my daughter this morning about tha mac n cheese that we could easily toss together on a weeknight for my older grandson.
@@TheYolk her baby is so lucky, I bet she's a wonderful mom since she's such a great teacher.
Sohla is a wonderful ray of sunshine. Watching her videos is like a hug from your Grandma
Sohla is the GOAT. She could do anything and I would listen.
I made the first recipe immediately it was amazing
man i've been looking for a good female cook on youtube...i grew up watching the food network and a lot of rachael rey and i'm a little dissatisfied with a lot of the cooking channels on here bc they all do the same video(s) that probably do get a lot of views but don't focus on essential cooking skills and edit out the entire process...so thank you sohla and her team!
The stirfry noodles with the ketchup blew my mind but also I know this kind of improv is very authentic to immigrant communities who don't have access to every specialty import food they want. Adding in new things like ketchup just because they taste good and are a popular choice with kids just makes sense...
Forgetting to save aside some pasta water is too relatable
I love Sohla!
"Go make this. Go offend the world!"
Put the measuring cup in your colander when you take it out and you’ll always remember to reserve some pasta water.
The microplaned cheese is too fine for emulsifying is gonna save my LIFE thank you sohla
That and limiting salt in tomato sauce are small tips that are actually huge. Frank Prisinzano has been preaching this for years.
Yeah same that one kind of blew my mind a bit I've been microplaning everything on one tool garlic ginger cheese. Will need to test this out! I like how fine and snowy it comes out but I have been having issues with clumping lol
@@thestellarelite Microplaning is kinda fine, it just makes the technique a little more difficult because the window/wiggle room for the right temperature for the emulsification is way smaller. Chunking crumbly cheese does make it so you have a little more wiggle room to get your temperature right and also cool it down a lot better.
She's pretty much right. You can still do it, but cheese grated with an old fashioned cheap box grater works better.
SAME I didn't understand why that was happening to me sometimes, but now obviously it's because I was sometimes grabbing the microplane. Mind blown!
Love Sohla's stories about her mom's cooking being used as lunchroom currency!
This is the self-care the country needs after the presidential debate last night. Thank you Sohla.
Word!
Agree☹️
laughed out loud at this comment
😂😂 Sohla soothing voice and carbonara, you can’t get better than that ❤
Sohla and Ham for co-presidents, Claire can be VP
Sohla is a star for a reason. She's just so authentic, so down-to-earth. Love her so much. Her recipes are also excellent. She knows where it's at.
I admire her for the professional she is, but as a person... I'm not sure..
@@Girl95szia?
Food snobs will scoff at ketchup, and then turn around and add tomato, vinegar, a touch of sugar, and some spices. Good to see someone unabashedly go for the Heinz.
@@mattputnam3659 Jacques Pepin uses ketchup as a base for sauces all the time.
We're Vietnamese immigrants, and when we were kids, my mom made a dish of spaghetti noodles with stir-fried steak cubes and onions, seasoned with a dash of Maggi. The last recipe reminds me a lot of those meals. I'll reach for the spaghetti more often!
I use a dash of fish sauce, sometimes.
I really admire Sohla because she is always so humble and so chill. She is a super creative cook, but never brags about it. She never shows frustration from lacking her ability.
I saw so many famous TH-cam star cooks who are actually not that competent, but act like it, and showing their frustration but act like that’s their unique ‘personality.’ Sohla never does that.
You didn’t have to bring Claire into this 😂😂
“Look at how sweaty I am. You can do this.” Wonderful! Sohla is so great.💐💐💐
love learning the basics from sohla, she's so unpretentious and generous with her wisdom
Awwwe! Shes pregnant! Congrats Sohla. :)
Love videos with Sohla she always gives more than just a recipe. I learn so much from her
my life would be so much better if you started this series when I first moved out and I literally didn't know how to stir
Every video Sohla does is such an absolute gem. Like does anyone else wish she was their best friend or just me??
Italian here! We do the “spoon thing”. It’s more common in certain parts of Italy than others. It’s the only way I eat spaghetti, linguine, fettuccini!
You are Italian and you write “fettuccini” like an American?
@@Barbaralatrevisana oof you’re right, I must not be Italian then. Thanks for letting me know.
@@Barbaralatrevisanayeah like Americans saying Firenze.
Or bruscetta
@@Barbaralatrevisana try pronouncing that correctly 😭
I don't comment on videos, but I'm adding my love for Sohla because she deserves all the goodness &success that's coming her way. She represents all that's good. Love her.
Sohla is the queen and on the legend team from the old BA kitchen. Her knowledge and deft touch is unmatched. Love, love, love Sohla. I send her 101 videos to all my friends who need good primers.
As a avid home cook I wasn't really expecting to learn anything.. I was wrong! So many little tips that will help me in the future. Sohla's family pasta resonates with me, I have my own similar dish that I make for myself when no one else is home.
We are so lucky! I wiped my tears from watching debate rehash- when I saw Sohla was cooking. This the only good thing I can process. Sohla cooking with confidence and kindness is just the best thing ever. Thanks- I’m having pasta for dinner.
Seeing Sohla and Ham always warms my heart, even more than a good plate or bowl of spaghetti. Teach us your ways, Sensei Sohla! We're here to learn! 🍝
I just have to say Sohla is a GEM! I love her so much, keep ‘em coming!
I need an infinite amount of these!
They're so informative and Sohla is great
My grandpa, who came to the states from Bari, Itali,as a young man; always used a spoon to twirl his spaghetti. And he always had a glass of his homemade red wine with his meal.
Omg new Sohla content, I have been scouring TH-cam and only have a few Ancient Recipes left to watch! So happy to see this as I loaded TH-cam
there are a few BA test kitchen at home during the pandemic are good ones. also one or two from Food 52 from 5 years ago with here -working with Ham on one hour mystery meals
We add ketchup to our pasta all the time in Bangladesh (where Sohla's origins are). The third dish which she cooked is how we cook our noodles (like a mixed fried rice with chicken).
Congratulations on the bun in the oven! So excited for you!
I absolutely love Sohla 101!! I never thought to make mac and cheese this way. Always make a rue. I will try it!
I’ve not seen Sohla before. What a breath of fresh air! She demystifies cooking and is so low-key. She could discover the cure for the common cold and be like ‘no big deal.’
I love how relatable Sohla is, I often make similar „stir fry” with leftover roasted chicken- caramelize the skin, add any vegetables I have, maybe kimchi, sth for the sauce (soy sauce, kecap manis, gochujang - depends) and pasta or noodles. One chicken leg and it’s dinner for a family of 3 😂👌🏻
22:40 No apology needed. Most of us grew up eating ‘mom’ food like this
I grew up wondering why meatloaf was the butt of jokes in so many households and TV shows. My mom made amazing meatloaf, and as I learned to cook myself, I found out a surprising amount of that tasting good was just covering the top with ketchup to brown into a tasty crisp coating. It wasn't until sleepovers when I tried friends' parents' cooking that I knew how lucky I was.
swapping school lunch for homemade tofu is like a utopian dream
The ketchup on fried noodles/rice is so 90s Asian household that it almost brought a tear to my eye! Just like how my mum made it too. ❤
Love everything Sohla has to teach, she's engaging and approachable, great recipes
Oh I needed this today. Sohla is like a hug.
She is! Like if I have a rough day and a new Sohla video drops I know I’m going to smile and learn something and feel better. From one video
“Sohla is like a hug” 💯
It’s just fun to listen to Sohla’s explanations for even the smallest tasks in a kitchen. I really appreciate her work and very much enjoy watching her cook!
The amount of technique that is shown with these seemingly simple set of dishes is why she's the best
Not NYT cooking using the homophobic Barilla pasta!
Here for all the Ham and Sohla content. Can’t wait for new Mystery Menu episodes in July.
For non pork eaters, cured/smoked duck breast is a great alternative to guanciale
Youre a real one!!❤
I watched sooooo many cooking shows in the past few years and kinda was tired as most of them were so repetitive and so copying each other but then comes Sohla and this show and I loooove it so much. thanks for reeling me back
What a lovely young lady. Sohla is such a great teacher. She gives little helpful tips and is so easygoing. Definitely worth watching
22:11 I love this anecdote of her trading her lunch at school
"There are no hard-and-fast rules for cooking" And this is why I suck at it. Sorry, family.
That last noodle dish reminds me so much of how maggi noodles were made-my mom always added more ingredients and it visually looks similar to Sohla’s recipe. Amazing work as always Sohla!!
Sohla rocks as both a cook and an entertaining, highly knowledgeable teacher. I am a decent cook who never watches cooking shows. Except this one.
I swear nothing has helped my cooking more than Sohla's "we can fix it" and "it will be fine." Great to see an amazing chef correcting for any mistake I'd get frustrated with and just throw the whole thing out before seeing a real pro course correct.
The ketchup reminds me of how I lived for 30 years thinking eating eggs with ketchup was normal before someone thought that I was a monster at a diner for covering my scrambled eggs in Heinz lmao
Love the third recipe, it screams Bangladeshi noodles for any time of the day 😂
the ketchup pasta looks the best for sure, seriously looks so good. def making it tonight.
Love Sohla & her cookbook has taught me how to cook without a recipe & without stressing out!
I would die for Sohla from the New York Times Cooking Channel.
The relatable kitchen expert I am always excited to watch! The cheese and microplane issue just solved a problem I had with my sauce so thank you for that!
Whoa, that mac n chz is going into heavy rotation for my lazy nights! The others looks amazing too. Grateful for you, Solah!
giving me confidence to cook some spaghetti for dinner tonight!
I would loveeeee a video on basic kitchen tools for a beginner!! Feels like there are so many options and it gets overwhelming.
Question about throwing away pasta water on accident! I did this recently and subbed it with some salted water with a little corn starch in it. It seemed to work really well but I don't know how much it was the corn starch. Did this solution make sense or is there a problem I'm missing?
I love Sohla and all the wisdom she imparts in us (on us?! 🤔), but not using a full box of pasta is just WILD to me 😮
Love the the techniques. Alot of true true things but I prefer when the sauce is creamier. I think that you tomato sauce was a tiny tiny bit to watery. Really loved the video :)
lol my mom is from italy and taught me to use the spoon when grabbing spaghetti and when we went to italy I was like wtf no one is doing it here
Right, I am italian and I have never seen anyone using a spoon to eat pasta
@@Barbaralatrevisana sounds like you’re well travelled in your home country.
Yes I am. Where are you from? The country?
Pro tip: buy the other blue box (De Cecco), not Barilla
Yes! Heck even Aldi has Italian Bronze die spaghetti. No need to buy the smooth stuff.
I love that Sohla's recipes are from the heart. Cooking for those who want authentically homemade, easy meals on a budget- -nothing fussy or fancy. 🤩
Been boiling my pasta in a small pot the sauce I cook in a bigger pot 🤷🏻♀️
Liked the first two. Not a fan of mixed vegetables and ketchup in my pasta.
No ketchup please !
I like cooking it in the pot with the sauce so I don't have to deal with multiple pots and separately boiling water.
Sohla is my fav parasocial bestie, she’s so smart, keeps it real, but always makes me feel like I can do anything 💁🏼♀️
Can confirm that this is the best way to make stovetop mac and cheese. i freeze cubes or slices of cheese when i have small amounts left. And just use all the leftover cheese when i make this. Perfect.
Sohla, this was wonderful and I enjoy your content. You're so approachable and encouraging and I just appreciate you so much especially for your young viewers, which I hope there are many, who need to stretch the budget and make yummy food.
The carbonara recipe would work well with mushrooms too
Sohla by herself…I will watch anything she does, even if it’s just boil water. She is so easy to understand and she makes it fun, which is what cooking should be.
This is such a great series, and Sohla is a delightful teacher. More please!
How many times have I forgotten to save the pasta water! 😂 She is so absolutely darling and love the recipes!
I would crush that chicken pasta with veg and ketchup. It’s like a moment from my childhood.
That is how my son makes us Mac n chz but with rice noodles (gf) and goat milk and goat and sheep cheeses. Sometimes he uses stock instead. Food allergies are rough. Makes eating extremely expensive lol
Discovering I can eat hard goat cheese was so satisfying. Giving up dairy was so difficult. Now it’s occasional treat due to the cost. I am also allergic to tomatoes. I hope your son isn’t. My nomato doesn’t compare to marinara.
in Italy, Parmigiano is microplaned to make risotto, which has to be stirred just the right amount . . .
The comment section is a love fest for Sohla and I want to join!! ♥️
Every time I watch Sohla cook something I think "That looks so good. I can actually make that." and then wonder of wonders I DO and I CAN and it's GOOD? I'm not a bad cook but I don't always go the distance to cooking. Sohla can always get me there.
For me the eggs in the carbonara texture is just the basic spaghetti recipe.
I just actually done the eggs + leaks + spinach. Delicious.
I do that even with instant noodles, eggs + seasoning package. Creamy delicious. Don't beat me people😊
Made the first spaghetti recipe and can’t stop making it. Enough to last a few days. Thanks for all your recipes.
I love when Sohla says “We did it.” Makes me happier than it should.
All her excitement and enjoyment,engagement and commitment is in her little "stomps"and in her expressive handmovement...😊
It is soo typical Sohla...!
I wonder so much how their little baby will turn out..!🤔😉
First and foremost it will be cute and lovely!!! Won't it ??!
I'm so glad they got Sohla out of the BA kitchen and front and center where she belongs!
"I think it needs a little more salt"......she said just before I passed out.
______________
I think in that first dish with the huge tomato, you didn't mention oregano once.....hmmm, I think you may have broken a law there or something.
Sohla is amazing…spaghetti is my go to for dinner and carbonara looks so freaking delicious 😋 I’m drooling 🤤. She’s also looks so beautiful with her baby bump ❤
Look at all the brown bits stuck to the bottom of the skillet
ketchup and honey on pasta... whaaat
Oh my god that second-to-last recipe looks so good and easy that I want to make it while camping next week. Obviously frozen veggies in the woods is a no-go, but fuck I'm hungry
I’ve not seen Sohla before. What a breath of fresh air! She demystifies cooking and is so low-key. She could discover the cure for the common cold and be like ‘no big deal.’
Barilla pasta is horrible and no pro would use that.
Maybe in US you cant get good pasta brand
Just moved to the US from Europe 😢 a lot is horrible here 🙊
International/ethnic stores tend to have better brands. You'll just have to pay a premium. Pros can and do use crap though. They are just better at hiding it.
For the pasta pomodoro: I’m really surprised to hear the chef recommend beefsteak tomatoes and likening them to heirloom tomatoes. That’s an insult to the latter. I’ve never had a beefstreak tomato that didn’t taste like mostly water with a hint of tomato. I don’t think they do much more than look nice in a burger. They’re like the iceberg lettuce of tomatoes. 😑
I would have figured she would recommend plum tomatoes, those are closer to Italian Marzano tomatoes used in marinara, and still reasonably easy to grate.