Up Next
Back to Show
ChefSteps
Nick's Nasti Salad Soup
Season 2014
Episode 34
This lilypad-invoking creation was inspired by nasturtium, a peppery plant with edible red, orange, and yellow blossoms. You’ll often find nasturtium prettily packaged at high-end farmers markets, but, as any dedicated urban forager will tell you, it also grows wild—and wildly. Nasturtium plants (which we lovingly call "nasti's") spring up in untended gardens and public parks all over Seattle.
Sign up now for inspiring and thought-provoking media delivered straight to your inbox.
Support Provided By
1:51
Serve perfect, shell-free oysters with this easy, safe method for shucking.
3:34
I scream, you scream, we all scream for soft serve.
2:25
Juicier meat, crispier skin—we've got a whole new way to truss a chicken.
1:22
A simple sushi-chef secret for brighter, firmer, tastier fish.
1:30
One simple, foolproof technique for super-crunchy, perfect candied nuts.
2:05
These pancakes are soft and pillowy, with a mouth-watering malty flavor.
2:16
Crispy-outside, fluffy-inside, flavor-packed waffles, made from scratch.
3:21
A squishy slider bun to rival your favorite fast-food versions. (Admit it, you love 'em.)
1:21
A quick, easy, and remarkably tasty mole—in just 30 minutes.
2:01
The dreamiest, chewiest, chocolatey-chippiest, mouthwateringest cookies you ever had.
1:49
Give the most misunderstood tool in your kitchen a second chance.
1:08
Corned Beef from scratch: shockingly easy, super impressive. Try it once, never look back.