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Kushii Food has connected us since the first fire. Kushii is where creators share what they cook and food lovers find what they'll actually make. The new home for food.

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04/09/2026

Warm, pull-apart soft pretzels with a beer cheese dip that's sharp and a little smoky — the kind of thing you make on a Saturday and don't share enough of.

⏱ 75min prep · 25min cook · 🍽 Serves 4

🔖 Save the full recipe (ingredients + steps) on Kushii → https://kushii.io/r/YPCL9P

Soft Pretzels with Beer Cheese Dip — by Chef Marco

04/09/2026

Low and slow until it gives. That's the whole thing.

⏱ 20min prep · 210min cook · 🍽 Serves 6

🔖 Save the full recipe (ingredients + steps) on Kushii → https://kushii.io/r/TD8D77

Braised Brisket — by Chef Marco

04/09/2026

📋 WALKING TACOS
by Simply Recipes

Crushed chips still in the bag, beef spooned right on top, eaten standing up at a tailgate or a kitchen counter at 11pm — walking tacos don't ask anything of you except that you show up hungry.

⏱ 6min prep · 14min cook · 🍽 Serves 8

🛒 Ingredients:
• 1 pound ground beef
• 1 large white onion, finely chopped, divided
• 1 teaspoon kosher salt
• 1 can pinto beans, rinsed and drained
• 1 package taco seasoning or 2 tablespoons Homemade Taco Seasoning
• 1/2 cup salsa
• 8 bags corn chips, such as Fritos
• 2 cups finely shredded romaine lettuce
• 8 ounces shredded Monterey Jack cheese
• 1 large tomato, chopped
• 1/2 cup tender cilantro stems and leaves
• 1/2 cup sour cream
• Pickled jalapeños and hot sauce, for garnish

👨‍🍳 Method:
1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks until no pink remains, about 5-7 minutes.
2. Add the chopped onion to the beef and cook until softened, about 3-4 minutes, then stir in the taco seasoning and salsa.
3. Fold in the rinsed pinto beans and simmer the mixture for a few minutes until heated through and flavors meld together.
4. Crush each bag of corn chips slightly and carefully cut open the side seam to create an opening for filling.
5. Divide the beef mixture evenly among the chip bags, then top each with lettuce, cheese, tomato, and cilantro.
6. Add a dollop of sour cream to each bag, give it a gentle shake to combine everything, and eat directly from the bag with a fork.

Full recipe on Kushii → https://kushii.io/r/Z2M7KU

03/09/2026

📋 CRISPY SESAME SALMON SKIN SALAD
by Chef Marco

Salmon skin crisped until it shatters, laid over greens that wilt just enough from the heat. The sesame does the rest.

⏱ 10min prep · 8min cook · 🍽 Serves 2

🛒 Ingredients:
• 4 salmon skin strips, patted completely dry
• 1 teaspoon toasted sesame oil
• 1 teaspoon low-sodium soy sauce
• 1 teaspoon neutral oil
• 3 cups mixed greens or shredded napa cabbage
• 1 cup thinly sliced cucumber
• 2 scallions, thinly sliced on the bias
• 1 tablespoon toasted sesame seeds
• 2 tablespoons rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon fresh ginger, finely grated
• 1 clove garlic, minced
• 1 teaspoon honey
• 1 teaspoon sriracha

👨‍🍳 Method:
1. Lay the salmon skins skin-side up on a paper towel and press firmly to remove every bit of moisture — this is the single most important step for crunch. Score the skin lightly with a knife to prevent curling.
2. Whisk together the rice vinegar, soy sauce, sesame oil, ginger, garlic, honey, and sriracha in a small bowl and set the dressing aside.
3. Rub the salmon skins with neutral oil and sesame oil, then lay them skin-side down in a cold non-stick or cast-iron skillet. Press flat with a spatula, turn heat to medium-high, and cook without moving for 4 to 5 minutes until the skin is deeply golden and rigid.
4. Flip and cook for 1 minute more, then transfer to a wire rack (not paper towels) so steam escapes and the skin stays crisp. Season immediately with soy sauce and let rest 2 minutes before breaking into shards.
5. Toss the greens, cucumber, and scallions with just enough dressing to coat lightly, then plate the salad and lay the salmon skin shards on top.
6. Finish with toasted sesame seeds and a drizzle of any remaining dressing. Serve immediately before the skin softens.

Full recipe on Kushii → https://kushii.io/r/4V4YGD

03/09/2026

Skin split, juice running, char on the outside and still juicy through the middle — this is the one you eat standing up.

⏱ 10min prep · 20min cook · 🍽 Serves 2

🔖 Save the full recipe (ingredients + steps) on Kushii → https://kushii.io/r/L2LBYC

Bratwurst — by Chef Marco

03/09/2026

📋 TACOS AL PASTOR
by Chef Marco

Pork that's been marinating since yesterday, hitting a screaming hot pan until the edges char and the fat renders into something sweet and smoky. Chef Marco's al Pastor is the real thing.

⏱ 25min prep · 20min cook · 🍽 Serves 6

🛒 Ingredients:
• 2 lbs boneless pork shoulder, sliced thin
• 1 cup canned pineapple chunks in juice, divided
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 cloves garlic
• 1/2 white onion, half reserved for serving
• 2 tablespoons white vinegar
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chipotle powder
• 1 teaspoon kosher salt
• 2 tablespoons vegetable oil
• 16 small corn tortillas
• 1/2 cup fresh cilantro, roughly chopped
• 2 limes, cut into wedges
• 1/2 cup salsa verde, store-bought

👨‍🍳 Method:
1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side, then soak them in boiling water for 15 minutes until softened. Drain and transfer to a blender.
2. Add half the pineapple with its juice, garlic, the quartered half of the onion, vinegar, oregano, cumin, smoked paprika, chipotle powder, and salt to the blender. Blend until completely smooth.
3. Combine the sliced pork and marinade in a bowl or zip-top bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
4. Heat oil in a large cast-iron or heavy skillet over high heat. Working in batches to avoid crowding, cook the marinated pork slices for 3 to 4 minutes per side until charred at the edges and cooked through. In the last minute, add the remaining pineapple chunks to the pan and let them caramelize.
5. Roughly chop the cooked pork and pineapple together on a cutting board. Warm the tortillas directly over a gas flame or in a dry skillet.
6. Build each taco with pork and pineapple, a spoonful of salsa verde, diced reserved onion, and cilantro. Serve with lime wedges.

Full recipe on Kushii → https://kushii.io/r/Y3GXJL

03/09/2026

Sweet, nutty, and thick enough to feel like it's holding you together — this is the soup you make when the season finally turns.

⏱ 15min prep · 30min cook · 🍽 Serves 4

🔖 Save the full recipe (ingredients + steps) on Kushii → https://kushii.io/r/LFW4CP

Butternut squash soup — by Chef Marco

03/09/2026

Meat that's been braised low and slow until it gives — sweet from the prunes, savory from the fat, falling apart before you even reach for a knife.

⏱ 20min prep · 225min cook · 🍽 Serves 6

🔖 Save the full recipe (ingredients + steps) on Kushii → https://kushii.io/r/WY624R

Brisket with Carrots and Prunes — by Chef Marco

03/09/2026

📋 SPICY CHICKEN & VEG STIR-FRY
by BBC Good Food

That sizzle when the chicken hits the wok is half the meal. Spicy, fast, and loud in the best way.

⏱ 8min prep · 18min cook · 🍽 Serves 4

🛒 Ingredients:
• 400g mixed green vegetable
• 1 tbsp sunflower oil
• 4 skinless chicken breasts sliced
• 1 red chilli desseded and sliced
• 120g sachet stir-fry oyster sauce
• 1 tbsp soy sauce
• 25g toasted cashew or more if you like
• bunch spring onions sliced

👨‍🍳 Method:
1. Heat the sunflower oil in a large wok or frying pan over high heat until it's very hot and shimmering.
2. Add the sliced chicken breasts to the pan and stir-fry for about 5-7 minutes until the chicken is cooked through and golden.
3. Add the mixed green vegetables and sliced red chilli to the pan, then stir-fry for another 3-4 minutes until the vegetables are tender but still have a slight crunch.
4. Pour in the stir-fry oyster sauce and soy sauce, stirring everything together well to coat all the ingredients evenly.
5. Toss in the toasted cashews and most of the sliced spring onions, mixing gently for a final minute to warm through.
6. Divide the stir-fry between serving bowls and garnish with the remaining spring onions before serving immediately.

Full recipe on Kushii → https://kushii.io/r/MMFGRY

02/09/2026

📋 SPICED APPLE CIDER
by Chef Marco

Warm hands, warm kitchen, the whole house smelling like cinnamon and something good is about to happen.

⏱ 5min prep · 25min cook · 🍽 Serves 4

🛒 Ingredients:
• 4 cups fresh apple cider
• 3 cinnamon sticks
• 6 whole cloves
• 4 whole allspice berries
• 1 star anise
• 1/4 teaspoon freshly grated nutmeg
• 1 orange, sliced into rounds
• 1 tablespoon brown sugar
• 1/4 teaspoon vanilla extract

👨‍🍳 Method:
1. Combine cider, cinnamon sticks, cloves, allspice, star anise, and orange slices in a medium saucepan over medium heat.
2. Stir in brown sugar until dissolved, then bring the mixture just to a gentle simmer — do not boil.
3. Reduce heat to low and simmer uncovered for 20 minutes, letting the spices infuse fully into the cider.
4. Remove from heat and stir in vanilla extract and freshly grated nutmeg.
5. Strain through a fine mesh sieve into mugs, discarding solids, and serve hot garnished with a cinnamon stick if desired.

Full recipe on Kushii → https://kushii.io/r/WKXM5S

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