the classic NEW YORK CHICKEN PARM on a 'wedge'

How to make the greatest chicken parm wedge, hero, or sub (whatever you call it) you’ve ever made in your life

STUFFED SHELLS RECIPE

WEEKDAY SAUCE RECIPE

RECIPE

PATREON:

HATE LESS COOK MORE HOODIE:

MUSIC BY gfbeats

[EkivIcon]

I feel like you have the most under rated cooking channel on youtube. Your cooking style, and videos are flawless man. One chef to another, i respect the way you cook.

[kylermurray]

I love how you represent with calling it a WEDGE! That’s love for your city!

[solozaur]

Those cutlets with melted mozzarella coming out of the broiler should be an X rated movie. Looking too good!

[AlexiasPlaylist]

Those chicken cuts were basically a free ad for that knife, I'm sold

[alieur]

hey man! I am from germany and your recipes are something you wouldn't find here, at least in the city im living in (Hannover) but I really felt in love with the diversity this channel has to offer.
not only expanding my culinary horizont but also showing me how simple food can be and still delicious. I love your eye for detail and the use of good ingredients by still having the aspect of overall accesity in mind. you are truly an inspiration and I feel your love for food.
I can tell you are a geniune and nice person by watching you doing what you love and passionate about. the growth of your channel is selfexplaining.
im glad I found your channel, even tho we will probably never talk but you really kept me up the last days when I was down and looking for something to entertain me trough those hard days.
im gonna watch all your videos in the next few days and hope you will continue this awesome content. maybe one day ill pursue my day of having my own food truck, cruise around the world and meet other food enthusiasts that share nothing but true love for good food and passion.

Love you man and thanks a lot.

[Jeff-ttwj]

That sound when you’re slicing the completed sandwhich in half...
I think I finally understand asmr.

[missyk]

My life is so stressful right now. I come here and just watch your videos for about 90 minutes... Very calming. But then, I have no idea what to buy when I go to the store. I want to make EVERYTHING.
I'm torn between this, the Philly cheese steak, the Italian beef hero, grilled cheese with tomato and bacon... or eggplant parm and eggplant w roast peppers.
GAH!!
😂

[lisapaleari]

Just a suggestion for how to reuse the scraps of the dredging station as we do in italy (or my house at least) : mix it all up and make a fried frittata!

[tomsinclair]

This channel and Foodwishes / Chef John are tied as my two favorite cooking channels.

[goutambhola]

Man oh man. That cross section was beyond amazing. Great video

[filisonearth]

From a Foodtruck owner in Montreal, this is by far the best cooking channel i've discovered on youtube! Well done chef! 🔥🔥

[takyak]

I love cooking shows made by people with passion for the craft and who posess a natural sense for flavour, texture and presentation. You have passion. The rest is arguable. Good luck buddy. Thin milanese, flour dredged, never gonna be juicy. Brine or marinate; a little thicker, no flour... gold.

[jeffward]

"that's what makes a good sandwich." No, My dude. That's what makes a perfect sandwich!

[just_mark]

westchester?? thats where i grew up!. such a small world :)

[GullyFoyleTerra]

I love that the food on this channel is just unpretentious, unlike others, I can actually make the recipes here.

[linonunya]

Yonkers, NY It’s a wedge my friend…good eats 🍽🍽🍽

[sheenasilva]

This was my first introduction to ur videos. I really enjoy ur style and laid back attitude. Your very informative and have easy to follow instructions. I cant wait to utilize your recipes. Much love.

[carlos_herrera]

In extreme western CT it is also called a wedge, love it

We live in farmland Illinois though we are from Chicago; there are virtually zero options out here. The food is country slop; gross and tasteless. We have no choice but to make our own delights. We are so happy to have found you; you have brought brightness into cooking. From the bottom of our heart, I thank you as does my spouse.

[Lcke]

my only complaint was not ripping out the inner from the top slice, besides that, loved it. Great to see others show the culture.