[{"data":1,"prerenderedAt":83},["ShallowReactive",2],{"video-k89jf4":3},{"video":4,"relatedVideos":44},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":23,"categories":28,"channel":41},1004293,"k89jf4","ZWvtauUK-_8","Pumpkin Spice Honey-Balsamic Glazed Carrots: Chef Brian's Unexpected Thanksgiving Side","Chef Brian shares a quick Thanksgiving side dish using pre-cooked bagged carrots glazed with honey, balsamic, and a surprising pumpkin spice twist. The dish takes inspiration from Italian agrodolce (sweet and sour) with a Mediterranean flair. Perfect for anyone who wants a flavorful holiday side without spending all day in the kitchen.","PT1M1S",true,"RECIPE",[14,15,16,17,18,19,20,21,22],"quick side dish","Thanksgiving sides","holiday cooking","glazed carrots","honey glazed","pumpkin spice","agrodolce","balsamic glaze","sweet and sour",[24,25,21,19,26,27],"carrots (pre-cooked, bagged)","honey","chicken stock","fresh herbs",[29,35],{"id":30,"name":31,"slug":32,"emoji":33,"color":34},114,"Vegetables","vegetables","🥦","#4CAF50",{"id":36,"name":37,"slug":38,"emoji":39,"color":40},816,"Thanksgiving Sides","thanksgiving-sides","🍂","#c8632a",{"name":42,"slug":43},"Chef Brians Kitchen","chef-brians-kitchen",[45,55,64,72],{"id":46,"code":47,"youtubeVideoId":48,"title":49,"description":50,"youtubeDuration":51,"youtubeIsShort":52,"contentType":12,"channel":53},1004118,"ovhh9n","Q-JVGSpU3sQ","How to Make Frozen Stir-Fry Vegetables Taste Like a Restaurant Dish","Chef Brian reveals the pro technique for turning a bag of frozen vegetables into a caramelized, restaurant-quality side dish. The key: cook them straight from frozen on high heat, hold the salt until later, and finish with butter, soy sauce, and balsamic glaze for incredible depth of flavor. Simple enough for beginners, impressive enough for anyone.","PT13M28S",false,{"name":42,"slug":43,"avatar":54},"https:\u002F\u002Fyt3.ggpht.com\u002FK7ujW5ggMOLuet9P6XWCUsHKNJ--vzp-GK3-Rt82JhfR2fLNi9XyRYhluK2i0Lvx06q3vX1ONw=s800-c-k-c0x00ffffff-no-rj",{"id":56,"code":57,"youtubeVideoId":58,"title":59,"description":60,"youtubeDuration":61,"youtubeIsShort":52,"contentType":62,"channel":63},1004474,"h0y3jo","GiAJR0_DnOA","The Ice Bath Trick Professional Chefs Use to Keep Steamed Vegetables Bright and Crunchy","Chef Brian reveals the two key techniques that stop vegetables from turning mushy and bland: heavily salting the steaming water and immediately plunging cooked vegetables into an ice bath to halt cooking. The video covers timing (3–5 minutes max), color cues for doneness, and how to prep veggies like broccoli, cauliflower, carrots, and red peppers ahead of time for easy meals.","PT3M51S","TECHNIQUE_AND_TIPS",{"name":42,"slug":43,"avatar":54},{"id":65,"code":66,"youtubeVideoId":67,"title":68,"description":69,"youtubeDuration":70,"youtubeIsShort":52,"contentType":12,"channel":71},1004150,"ncvi56","dNVYnREe4eM","Anchovy Paste & Tomato Paste Are the Secret Behind This Italian Sautéed Vegetable Dish","Chef Brian walks through a rustic Italian sautéed vegetable recipe featuring broccoli, mushrooms, asparagus, red pepper, cherry tomatoes, and black olives. The standout technique involves building deep umami flavor with anchovy paste, tomato paste, and garlic before adding the vegetables, then finishing with a reduced pan sauce, fresh basil, and grated Pecorino Romano. Great as a standalone dish, side, or first course Italian-style.","PT25M58S",{"name":42,"slug":43,"avatar":54},{"id":73,"code":74,"youtubeVideoId":75,"title":76,"description":77,"youtubeDuration":78,"youtubeIsShort":52,"contentType":12,"channel":79},1002327,"c3d11o","H3ccdPKSuMc","Recreating P.F. Chang's Discontinued Stir-Fried Eggplant Using the Restaurant's Actual Ingredients","A detailed home recreation of P.F. Chang's beloved stir-fried eggplant dish, which was removed from the menu. The video covers eggplant selection, oblique cutting technique, three-sauce construction (including the restaurant's secret dark sauce and Chang's sauce), frying vs. wok methods, and tips like brining to prevent mushy texture.","PT9M36S",{"name":80,"slug":81,"avatar":82},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",1778181063913]