Recipes Sweets Twitch Video

Onion Ice Cream: Would You Try A Scoop?

Savory ice cream flavors are always intriguing, whether it be Everything Bagel, Crawfish, Mac and Cheese, or even Dan Dan Noodle inspired. Does Onion Ice Cream take it a step too far?

Foodbeast Chris came up with the idea during a Twitch stream, and found a pretty cool way to incorporate onions into ice cream and make it simple.

By using caramelized onions, food-grade dry ice, heavy cream, and condensed milk, he was able to make ice cream with the texture of ultra-creamy soft serve, all in under an hour.

I’m relatively open to savory ice cream flavors, having made one with garlic chili oil last year. That didn’t stop me from being skeptical if this recipe could work, but curiosity beckoned me to sample a scoop after the stream.

Honestly, I was surprised by the taste of this onion ice cream. The sweetness of the caramelized onions, combined with the richness of the ice cream, reminded me of eating Animal-Style fries and a milkshake from In-N-Out. I wasn’t mad at it.

If you want to give it a try or have the recipe to make that easy, quick ice cream base at home, all the details are below.


  • 2 cups heavy cream
  • 1 can sweetened condensed milk (14 oz)
  • 2 small sweet onions, diced
  • 1 lb food grade dry ice
  • Salt to taste

For those looking for dry ice, several grocery store chains typically carry some for sale. Contact them ahead of time to see if they have any available.


  1. Dice your onions and slowly caramelize over low heat.
  2. Make your ice cream base by blending heavy cream and sweetened condensed milk until thick and creamy.
  3. Add the base to the bowl of a stand mixer and churn at a low speed.
  4. Break your dry ice into a fine powder, then slowly drop the powder into your stand mixer, one spoonful at a time. GO SLOW HERE!
  5. Once all of the dry ice sublimates, you can add the next spoonful. Ensure no chunks remain, as the ice cream isn’t safe to eat until all of the dry ice dissipates.
  6. As the ice cream starts to freeze, add your onions and increase the speed.
  7. Once the ice cream has thickened to a soft-serve consistency, you can serve as is or get into the freezer to chill for a couple of hours.
  8. We chose to pipe ours into a hollowed-out onion to serve, but a regular bowl also works!
Culture Video

Watch Authentic Puebla-Style Goat Barbacoa Cooked in a Ground Oven

There is magic in witnessing the process of authentic Puebla-style goat barbacoa being made. The preparation, the time dedicated, the meticulous details considered, the execution of tried and true techniques, this all adds up to a final product that is as satisfying and delicious as watching the process of its creation.

Barbakush is a pop-up in Baldwin Park, California that commits to the whole process of cooking whole goat barbacoa in a ground oven — the authentic Puebla way. The collective effort from Petra Zavaleta, her husband, Felix Rodriguez, and their son, Delfino Rodriguez, is what makes up Barbakush.

The craft of making goat barbacoa in such authentic fashion is made up of choosing the right goats, digging out the fire pit, sourcing the maguey leaves, cooking the goat meat overnight in a ground oven, gathering the delicate and supple meat in the morning, creating the flavorful consomé, serving up perfect handmade tortillas, and selling the delicious product by the pound to eager customers.

What ends up on our plates is unforgettable goat barbacoa, for sure, but considering all the dedication and passion that went into it makes the whole meal more of an experience that’s easy to appreciate.

Recipes Twitch Video

Labneh Ranch Swaps The Yogurt In For Mayo and Sour Cream

Creamy. Zesty. Herbaceous. Great with chicken nuggets.

All of the above are tantalizing ways to represent ranch dressing, which has become as ubiquitous as it is scrumptious.

We think we may have found a way to top it, however, and it involves the addition of labneh, a Middle Eastern strained yogurt cheese known for its delicious tang.

Foodbeast Chris swapped out the usual mix of sour cream and mayo for labneh in making his own ranch dressing. When paired with some spicy nuggets, the results transcend what we know ranch can taste like into something incredible.

We paired this labneh ranch on a recent Twitch cooking stream with some Sichuan Nashville Hot Chili Oil tossed nuggets. Alone, each is already something special. Put them together, and it’s a nugget experience worthy of recreating and feasting on.

Peep the recipe below for all the details on how to make this Labneh Ranch Dressing.


  • 1 16 oz container labneh
  • 1-2 cups buttermilk
  • 2 tbsp chopped parsley
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • MSG, salt, and pepper to taste


  1. Get the consistency you want by adding buttermilk bit by bit to your labneh until its nice and creamy. Start with about 1 cup, then go from there.
  2. Add in your chopped herbs, and stir will.
  3. Add the spices, MSG, salt, and pepper. Stir to combine, and make sure to taste and adjust for seasoning to your liking.
  4. Serve with nuggets, wings, or whatever else you want to dip or sauce your ranch with.
Brand Recipes Video

How To Make Birria Lasagna

For those who love birria, Del Real Foods just dropped a Birria Taco Kit that simplifies making the braised, shredded beef at home. It makes 5 double-stacked tacos in just 5 minutes of heating, making it a super quick option for a tasty gluten-free meal – or something fun you can use to transform into a creative new dish.

That’s exactly what Foodbeast Chris did with the birria taco kit. He drew inspiration from the viral birria fusions that have taken over social media, like Birria Pizza or Birria Tamales.

However, Chris made one that uses just the core ingredients of birria and transforms them into a new dish: Birria Lasagna.

Instead of pasta, this lasagna uses layers of tortillas that have Oaxacan cheese fried into them. The birria from the Del Real kit makes it super easy to construct, and all you need is the kit, some Oaxacan cheese, queso fresco, and whatever toppings you desire what the lasagna is baked.

Below is Chris’s recipe he used to make this tasty and easy Birria Lasagna.


  • 1 Del Real Foods Birria Taco Kit (get your own here or see if it’s any local stores near you)
  • 12 oz Oaxacan cheese
  • 10 oz queso fresco
  • Crema for garnish
  • Cilantro for garnish
  • Finely chopped white onions for garnish


  1. Preheat your birria according to package instructions, in the microwave for 3-3 1/2 minutes.
  2. Add a generous layer of Oaxacan cheese to a frying pan or cast-iron skillet. It should be about as wide as your tortillas from the Del Real kit.
  3. Dip a tortilla into the consomme on each side, then place on top of the cheese so it melts into the tortilla and gets crispy on the other side. Repeat for each tortilla.
  4. Construct your lasagna in a baking dish. Start with a layer of cheese-fried tortillas, then top with birria and a layer of crumbled queso fresco.
  5. Repeat until your baking dish is full. Top the entire thing with some consomme and more Oaxacan cheese.
  6. Cover with foil and bake at 375 for 20 minutes. Remove the foil and bake for another 10 minutes to ensure the cheese gets crispy.
  7. Let cool slightly to set, then cut a portion to your liking. Garnish with crema, cilantro, and chopped white onion.
Cravings Culture Features Restaurants Video

This Restaurant Serves Up Cuisine From Around the World While Helping Refugees

Flavors From Afar is an absolute local gem in the Los Angeles enclave of Little Ethiopia that features cuisines from all around the world. Expect a menu featuring staple dishes from Somalia, Guatemala, Egypt, and more, while also featuring a monthly rotating menu that serves up cuisines from around the globe.

For the restaurant’s co-founder Christian Davis, Flavors From Afar was built as a launch pad to highlight global cuisine and help assist refugees and impacted communities in Los Angeles. The restaurant works with local chefs from these communities, telling their personal stories through the dishes served at the restaurant.

Each month, Flavors From Afar also works with local chefs that share recipes native to their culture and features them on the menu. When we visited in February 2022, they worked with chef Nisren Diab from Syria to celebrate some of the country’s signature dishes. You can view their Instagram to see which cuisine and chef is being highlighted each month. 

Flavors From Afar is not just a place to try food from around the world, as it also works to empower and give a platform to communities that need it. A portion of each meal’s proceeds goes to the Tiyya Foundation, which helps refugees, immigrants, and displaced indigenous communities access resources and economic opportunities. 

Between the thoughtful, delicious and comforting dishes that harbor the spirit of each country highlighted to the impactful cause that it champions, Flavors From Afar is a one of a kind restaurant that’s at the forefront of a community-based mindset burgeoning within Los Angeles’ dynamic dining landscape.

Recipes Twitch Video

Slim Jim Chili Becomes Cornerstone for this Special Cheesesteak Recipe

In the most extreme mashup of munchies possible, we’ve crammed all of the following into a single cheesesteak: SPAM and Slim Jim chili, steak, onions, PLUS Mac and Queso.

This ooey, gooey behemoth of a sandwich is certainly a sight to behold. It’s the culmination of Munch-E-Mania, a special episode of Foodbeast’s Twitch cooking competition, Kitchen League, where each of the three competitors made one component that inspired the entire recipe.

Competitor “Hulk Hoagie” (aka Josh Elkin) made a Philly Cheeseteak, the “Stoned Ranger” (aka BBBubbz) made a Frito Pie Chili Waffle Sandwich, and the “Hunger Taker” (aka TheHungerService) made a SPAM Mac and Cheese Monte Cristo.

Combine them all together, and the results are as gluttonous as they are delicious.

Below are all of the ingredients you need and the steps required to construct what we’ve dubbed the SPAM ’n Slim Jim Chili Mac ’n Cheesesteak.


SPAM ‘n Slim Jim Chili

  • 1 can SPAM
  • 5 sticks (~2 ounces) of Slim Jim
  • Dried Chiles
    • 6 Guajillo Chilies
    • 2 Ancho Chilies
    • 4 Chilies de Arbol
  • 1 quart (32 fl ounces) of Beef Stock

Mac ‘n Queso

  • 8 oz Velveeta
  • 1 10 oz can Rotel Original
  • 1 cup milk
  • 8 oz Elbow Macaroni Noodles


  • 1 lb shaved steak
  • 1 white onion
  • 2 Hoagie Rolls


  • Make the SPAM ’n Slim Jim Chili
    1. Hydrate the chiles in beef stock
    2. Blend until smooth.
    3. Dice the SPAM ’n Slim Jims into bite-sized pieces
    4. Pan fry the SPAM and Slim Jims until crispy on all sides.
    5. Deglaze with beef stock
    6. Add Chiles
    7. Season with pepper, not salt yet.
    8. Simmer to desired thickness
    9. Add salt to taste
  • Cook the Mac N Queso
    1. Combine Velveeta, Rotel, and Milk
    2. Boil Mac according to package directions
    3. Mix together the Mac with your Velveeta mixture, ensuring it’s extra sloppy.
  • Assemble the Cheesesteak
    1. Slice the white onion into thin pieces.
    2. Slice steak (if not already shaved)
    3. Fry the onions until translucent
    4. Add the steak and fry until cooked and crispy
    5. Combine the steak and onions together
    6. Top with provolone and let melt slightly
    7. Place your bun on top of the entire mixture and steam.
  • Construct your base sandwich
    1. Flip the sandwich out onto a plate or board lined with foil.
    2. Top with SPAM ’n Slim Jim chili
    3. Top with Sloppy Mac ’n Queso
    4. Enjoy your culinary munchie masterpiece.
Recipes Video

Turning LA’s Iconic Street Dog Into A Pizza

Few foods are more iconic on the streets of Los Angeles than the street dog. Griddle cooked, loaded with onions and peppers, and wrapped in bacon, they’re ubiquitous fare for Angelenos heading home from major events. Slap on some ketchup, mustard, and mayo, and you have a messy but delicious meal.

What happens when you take all of those components and translate them from a hot dog bun to a base of cheesy pizza? Turns out, the results are just as satisfying and craveworthy as the original.

Below is the recipe to make this scrumptious amalgamation between hot dog and pizza.


Pizza Dough

  • 1 448 gram ball of NY style pizza dough (~1 pound)

Mayo Pizza Sauce

  • 1 cup Mayo
  • 1 cup Heavy Cream


  • 1 pack of Hot Dogs
  • 1 White Onion
  • 3-4 whole jalapeño peppers
  • 4 strips bacon
  • 2 cups shredded mozzarella cheese
  • Ketchup and Mustard for garnish


  1. Toss a pizza stone in your oven and preheat to 550°F, or as hot as it will go if it doesn’t get to that temperature.
  2. Cut hot dogs into thin rounds and set aside.
  3. Thinly slice onions and jalapeños, then fry until softened and the onions are translucent.
  4. Fry the slices of bacon until crispy. Drain and cut into bite-sized pieces.
  5. Combine mayo and heavy cream in a bowl to make your pizza sauce.
  6. Stretch out the pizza dough. Layer on sauce, then mozzarella cheese.
  7. Scatter on peppers, onions, bacon bits, and hot dog slices.
  8. Bake your pizza on the pizza stone until the cheese is bubbling and the bottom is crispy, should take about 5 minutes.
  9. Remove from the oven and garnish with swirled drizzles of ketchup and mustard.
  10. Cut into 8 slices and dig in!
Cravings Culture Features Restaurants Video

Pull Up to this LA Gem for Authentic Mongolian Cuisine

For the majority of folks who have heard of Mongolian food, their immediate thought is the Mongolian BBQ joint at the mall food court, where proteins, veggies, and noodles all get cooked together on top of a large, round, iron griddle. But what if I told you that that concept isn’t even a sniff of Mongolian?

Such a concept was first created by Wu Zhaonan in Taiwan back in 1951. Though his creation has boomed into the misconception that it’s actual Mongolian cuisine, I’m quite sure that most folks have not had the authentic kind.

Arag Mongolian Cuisine in Los Angeles, CA is a good starting point for experiencing the real deal Mongolian food in the city. In fact, Arag is LA’s only dedicated Mongolian restaurant.

Owned by Batbayasgalan Enkhbold and his wife, Bayarmaa Bat-Ayush, Arag serves as a shining example of traditional Mongolian cuisine, where dishes that bear the influence of Chinese and Russian tastes are served in the form of whole lamb head boiled until fork tender, dense and filling meatballs called tefteli, lamb chops cooked over hot stones, and beef-filled milk tea dumplings called banshtai tsai.