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  1. Our simplified version of a tasty raw buckwheat porridge recipe taken from

    This is semi-vegan (if there is such a thing - includes bee pollen and honey), gluten-free and raw. I think we ticked all the health-fad boxes with this one.

    Shot on 5D3 Magic Lantern RAW.
    Music is Isolated by Kevin MacLeod (

    # Uploaded 1,692 Plays / / 9 Comments Watch in Couch Mode
  2. Chef Noah Fecks from makes us one of the most unique and uniquely delicious mouth delights we've put in our cake storage lockers. Well done Sir, you've invented a new face delish'.

    Noah co-authored a great book called "The Way We Ate". Check it out. Makes a great gift. Its got 5 stars too.

    Make Me A Sandwich (MMAS) is the brainchild of Chef Jeremy Spector of PGB and Roberto Serrini of Roberto Serrini. See more nums-nums at

    # Uploaded 3,538 Plays / / 0 Comments Watch in Couch Mode
  3. In the Upper Midwest, Meyer lemons tend to make an appearance in stores around the end of November, sometimes sticking around as late as March. The fruit is a little sweeter and more aromatic than regular lemons, with a much thinner rind. When 'preserved' in salt, it becomes a delicious lemony pickle, a common ingredient in North African cooking.

    Paula Wolfert's is the most frequently cited recipe, but there are many websites that offer step-by-step instructions, with slight variations, for preparing preserved Meyer lemons. This video provides a condensed visual overview, hopefully giving you a sense of how flexible the process can be. There are only four critical components: Meyer lemons, a lot of salt, glass jars, and a knife. The smaller the fruit segments, the quicker the pickling. If you're really in a hurry, Mark Bittman's 'quick' version can be ready in a matter of hours.

    We're already planning a few short cooking videos that will feature preserved Meyer lemons as an ingredient or optional garnish. Check back soon.

    Apricot Moon is an online cooking video series produced by siblings Ingrid Greenfield and Jack Whaley.

    fine cooking by Ingrid
    video and music by Jack Whaley

    # Uploaded 1,992 Plays / / 0 Comments Watch in Couch Mode
  4. Kim Kissling is a San Francisco/Bay Area based food stylist and a two-time award winner from the Internatonal Association of Culinary Professionals. In this Day in the Life video, she talks about a hands-on approach to food styling.

    Explore more career videos at

    Subscribe to our channel on Facebook or Twitter!

    # Uploaded 1,151 Plays / / 0 Comments Watch in Couch Mode
  5. Check out all the food love at

    As featured on The Huffington Post: "The Only Fried Artichoke Recipe You Will Ever Need"

    THIS VID is another installment of cooking with Ma and Pop. This time Pop's in the kitchen doing a classic Roman style fried artichoke. Hilarity ensues and mouths will water.

    Basic recipe as requested. Mind you this has never really been written down, and comes straight from my pops mind. Like most good recipes, perfection comes with practice.

    8-12 medium sized artichokes
    1-2 Cups of all purpose flour
    6 Lemons
    6 eggs
    1/3 cup of heavy cream
    2 Tablespoons of salt
    Gallon of vegetable oil
    cup of olive oil

    Prepare Artichokes as seen in the video. Sorry, thats the key, and you have to watch to really understand.

    mix around 4:1 veg to olive oil and put about 4 fingers deep in a pan. Medium heat.

    Dredge artichokes in flour, then egg, then place in fully heated oil.

    Add a half a lemon and teaspoon of salt to the oil as the chokes cook.

    Allow to cook until golden brown, then remove and place in a large, paper towel lined pot. Place in oven at 200 degrees with a squeeze of lemon and salt to keep warm. Continue making the rest of the artichokes. allow the last batch to sit for at least 10 minutes in the oven. This will make them perfectly tender and delicious.

    They are good hot, or cold, even in a sandwich with a nice aioli sauce.

    Buon Appetito!

    # Uploaded 12.1K Plays / / 4 Comments Watch in Couch Mode

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Luke Ross

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