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Jun 5, 2025 - Jun 5, 2026

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followers

1.14M

impressions

3.64M

likes

137K

comments

1.49K

posts

engagement

3.80%

emv

$109K

Average per post

81.0K

followers

1.14M

impressions

3.64M

likes

137K

comments

1.49K

posts

engagement

3.80%

emv

$109K

Average per post

81.0K

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You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites. A perfectly seared steak. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns. I made it all with my full @HexClad lineup—pan, pot, knives, cutting board. I use HexClad daily for a reason: it performs like nothing else. When I care about the dish, this is what I reach for. Full recipe is on my website BenGingi.com YASSS!

916K

50.5K

147

12mo ago

bengingi

You don’t need a reservation—just a good pan and good taste. Sometimes the only answer is steak frites with creamy peppercorn sauce. Thin, crispy frites. A perfectly seared steak. And that dreamy sauce—brandy or cognac, cream, shallots, and a mountain of crushed peppercorns. I made it all with my full @HexClad lineup—pan, pot, knives, cutting board. I use HexClad daily for a reason: it performs like nothing else. When I care about the dish, this is what I reach for. Full recipe is on my website BenGingi.com YASSS!

I think I accidentally made the perfect toast. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @Organic Valley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!

285K

10.2K

4mo ago

bengingi

I think I accidentally made the perfect toast. My ladies favorite foods, just like me, are freshly baked bread, butter, and honey. All I needed in life was to combine them all together into this recipe. Of course I had to make the bread myself- Japanese milk bread, or shokupan in its original name. Slice it thick, about 1.5 to 2 inches. Brush every side generously with brown sugar, honey, and @Organic Valley butter. Bake until deeply golden and caramelized. Serve it warm with whipped cream and a drizzle of caramel sauce and wow. Crispy edges, soft center, pure comfort. If you have the time, make the bread yourself. It is so worth it. The shokupan recipe is up on my website too. Recipe- Ingredients: - 4 two inches thick shokupan/brioche bread - 113 gr butter, soften - 110 gr brown sugar - 60 gr honey - 3 gr salt - Whipped cream (for serving) - Caramel sauce (for serving) Method: - Preheat your oven to 380F or 190C. - Slice your shokupan/brioche bread into 2 inches thick slices. - Cut off the crust. - In a bowl combine honey, butter, brown sugar and salt until smooth. - Gently brush each slice with the honey butter evenly on all sides. - Place on a baking tray lined with a parchment paper. - Bake for 8 minutes, gently flip them, and bake for additional 8 minutes. - Remove from the oven and let it rest for 5 minutes. - Whip cream and serve with the honey butter toast, drizzle a caramel sauce on top! YASSS!

Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!

259K

2.58K

5mo ago

bengingi

Some of you like your churros thick, I like mine thin and crispy. The only difference between the two is the size of the star tip on your piping bag. Choose the big tip for chewier churros, and the small for thin and crunchy. These churros are made with @Organic Valley butter, then dipped in a spicy chocolate ganache made with their heavy cream which is a dream. What’s your churros style? Full recipe is on my website BenGingi.com YASSS!

Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS

255K

8.87K

4mo ago

bengingi

Garlic breath is part of the experience. When I lived in NYC, garlic knots were basically a food group. I live in Jersey now, but I still dream about pizza and warm garlic knots daily. So I made my own, using Gar-Leek, hybrid between garlic and leek, in addition to a regular garlic. Milder, fresher, greener. Baked these cuties in my @HexClad roasting pan, which is perfect for this kind of bake. No oiling the pan, no parchment paper, and the bottoms come out golden and crisp without burning. Fluffy inside, buttery outside, dangerously good straight from the oven. My wife and I inhaled everything in minutes, so double the recipe my guys. Full recipe on my website (Green Garlic Knots) YASSS

My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!

186K

7.97K

157

5mo ago

bengingi

My childhood has a flavor, and it’s choco-vanilla. Birthday cakes. Late-night pudding cup. And of course, ice cream sandwiches. Nostalgia hit me hard the other day and I found myself craving this old school combo. BUT in a DONUT! With sufganiyot season here and ready to steal the show… this flavor combo is instant smile material. Vanilla pastry cream inside. Chocolate hazelnut spread inside. The combo is pure fun. For this recipe, I pulled out my @HexClad favorite tools: I used my 1-qt pot for the pastry cream and fried the donuts in my 3-qt pot (Pro Tip: use a slightly smaller pot than you think you need for frying to prevent wasting oil). To serve them, I used one of my new Hexclad favorites- the small roasting pan, love this guy! Full recipe is on my website BenGingi.com YASSS!

If you’re not frying your hot dogs like this, what are you doing? This is one of my dad’s all-time Passover memories, and once you try it, you’ll get why we make it every single year. Growing up, he’d go to soccer games as a kid, and during the holiday, instead of buns, vendors would wrap hot dogs in matzah and fry them fresh to order. Crispy outside, juicy inside, zero crumbs left behind. Roll the hotdog in a matzah, dip in @Organic Valley free range eggs, and fry until golden crisp! Honestly… this isn’t just a holiday thing. This is an all-year snack. Full recipe “Matzah Pig In a Blanket” is on my website BenGingi.com YASSS!

164K

2.73K

2mo ago

bengingi

If you’re not frying your hot dogs like this, what are you doing? This is one of my dad’s all-time Passover memories, and once you try it, you’ll get why we make it every single year. Growing up, he’d go to soccer games as a kid, and during the holiday, instead of buns, vendors would wrap hot dogs in matzah and fry them fresh to order. Crispy outside, juicy inside, zero crumbs left behind. Roll the hotdog in a matzah, dip in @Organic Valley free range eggs, and fry until golden crisp! Honestly… this isn’t just a holiday thing. This is an all-year snack. Full recipe “Matzah Pig In a Blanket” is on my website BenGingi.com YASSS!

Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!

145K

5.44K

1mo ago

bengingi

Crispy outside, soft like a cloud inside, baked in a pot… meet KUBANEH. Think if a croissant and challah had a baby! The dough is made with my favorite bread flour @Bob’s Red Mill and layered with butter and honey, shaped as roses, proofed to perfection, baking into golden swirls. I grew up around a lot of Yemenite families, and this bread always felt a little magical. So fun to make, perfect for your next Shabbat dinner or even a random midweek bake… in our house, it’s always on repeat. Ingredients- For the dough: * 500 gr bread flour * 325 gr water * 50 gr sugar * 10 gr dry yeast * 10 gr salt For the lamination: * 113 gr (1 stick) butter, very soft * 25 gr honey * 5 gr salt For serving: * Freshly grated tomatoes * Schug Method- 1. In a stand mixer bowl, combine water, sugar, yeast, and flour. Knead for 12 minutes, then add the salt slowly and continue kneading until smooth and elastic. 2. Shape into a tight ball, cover, and let rise until doubled. 3. Keep whole for one large kubaneh, or divide into 2 for smaller ones. 4. On a lightly oiled surface, roll into a thin rectangle. 5. Mix butter, honey, and salt until smooth. Spread in a thin, even layer (divide if making two). 6. Roll into a tight log and cut into 2–3 inch pieces. 7. Arrange snug in a buttered pot, roses up (should fill about 1/3 before proofing). Cover and let rise until almost touching the lid. 8. Preheat oven to 340°F / 170°C. 9. When the dough nears the top, cover with lid, place on a tray, and bake for 50 minutes. 10. Remove lid and check color. If needed, bake a few more minutes uncovered until deep golden. 11. Remove from pot and cool slightly on a rack. 12. Serve warm with freshly grated tomatoes and schug. YASSS!

Green Goddess Egg Salad Pita Sandwich is the only thing I’ve been craving (and making) all week ☀️ It’s based on my classic egg salad recipe using @Organic Valley pasture-raised eggs, but this time I blended in fresh herbs, which gives it that gorgeous green color and makes it feel extra fresh and fun. Stuff it into a homemade pita and you’ve got a seriously perfect breakfast. Thank me later. Have a wonderful weekend! Ingredients: 2 pitas 6 pasture raised eggs 40 gr mayo 1 tbsp chives, chopped 1 tbsp capers, chopped 1 tbsp mustard 1 handful parsley 1/2 handful dill ½ tsp freshly ground black pepper ½ tsp Atlantic sea salt Hot sauce (for serving, optional) Method: - Add the eggs to a salted boiling water and boil for 7 minutes. Transfer into ice water for 5 minutes. Then peel and separate egg yolks from egg whites. - Add the egg yolks to a food processor with mayo, mustard, parsley, dill, salt and black pepper. Blend until smooth. - Chop the egg whites. - In a bowl, combine the chopped egg whites, chives, capers, and green egg yolk mix. Mix until combined. - Open up the top of your pita and fill up with this beautiful egg salad. Don’t forget to add hot sauce on top. - YASSS!

130K

3.49K

2w ago

bengingi

Green Goddess Egg Salad Pita Sandwich is the only thing I’ve been craving (and making) all week ☀️ It’s based on my classic egg salad recipe using @Organic Valley pasture-raised eggs, but this time I blended in fresh herbs, which gives it that gorgeous green color and makes it feel extra fresh and fun. Stuff it into a homemade pita and you’ve got a seriously perfect breakfast. Thank me later. Have a wonderful weekend! Ingredients: 2 pitas 6 pasture raised eggs 40 gr mayo 1 tbsp chives, chopped 1 tbsp capers, chopped 1 tbsp mustard 1 handful parsley 1/2 handful dill ½ tsp freshly ground black pepper ½ tsp Atlantic sea salt Hot sauce (for serving, optional) Method: - Add the eggs to a salted boiling water and boil for 7 minutes. Transfer into ice water for 5 minutes. Then peel and separate egg yolks from egg whites. - Add the egg yolks to a food processor with mayo, mustard, parsley, dill, salt and black pepper. Blend until smooth. - Chop the egg whites. - In a bowl, combine the chopped egg whites, chives, capers, and green egg yolk mix. Mix until combined. - Open up the top of your pita and fill up with this beautiful egg salad. Don’t forget to add hot sauce on top. - YASSS!

108K

1.80K

9mo ago

bengingi

It’s @BenGingi’s world & we’re just eating in it. @Ryan Nordheimer @Chef Priyanka | Eco-Chef 🌶️♻️

My girls and I have a yearly tradition, and it involves foraging, ramps, and a lot of butter. Every year around this time, we go back to the same little spot in the woods to forage ramps 🌱 Our favorite way to preserve that garlicky spring magic is ramps butter. Rich, salty, herby, and the kind of thing that makes a piece of toasted bread disappear way too fast. And when it comes to butter, I always reach for my favorite, @Organic Valley salted butter. It just hits different. Full recipe is up on BenGingi.com YASSS!#GlowUpCetaphil

92.6K

2.19K

1mo ago

bengingi

My girls and I have a yearly tradition, and it involves foraging, ramps, and a lot of butter. Every year around this time, we go back to the same little spot in the woods to forage ramps 🌱 Our favorite way to preserve that garlicky spring magic is ramps butter. Rich, salty, herby, and the kind of thing that makes a piece of toasted bread disappear way too fast. And when it comes to butter, I always reach for my favorite, @Organic Valley salted butter. It just hits different. Full recipe is up on BenGingi.com YASSS!#GlowUpCetaphil

My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!

83.1K

2.13K

6mo ago

bengingi

My wife gives me a hard time about the sweets I sneak in late at night... and then always joins me. I understand her concern (makes sense), but cake is the taste of life. I grew up in a home where cake was part of the day, and a little sweet treat waiting in the fridge can truly turn your whole mood around. And this cake? I’m obsessed. Clean layers, perfect corners, bright raspberry jam on top, and I used the new cake flour by @Bob’s Red Mill to get that ultra soft crumb. This Tres Leches is simple, decadent, and can be made ahead for stress free holiday hosting. Full recipe is on my website BenGingi.com YASSS!

Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner

78.5K

1.20K

6mo ago

bengingi

Very Thanksgiving. Very centerpiece-energy. Very fall. This focaccia is the moment. Soft, golden, well oiled in @Graza Drizzle, topped with goat cheese + brie + caramelized onions + rosemary + cranberry-sumac sauce. It’s that dish that goes on the table and suddenly the room gets quiet for a second. Like… “Wait, who made this?” -You did. And you’re the hero now. Full recipe on my website BenGingi.com YASSS! #GrazaPartner

If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!

71.2K

1.20K

6mo ago

bengingi

If you’ve been waiting for a sign to buy a waffle maker- this is it! These pumpkin spice waffles are made in one bowl with @Bob’s Red Mill all-purpose flour, which makes them perfectly fluffy on the inside and crisp on the edges. Pure cozy fall vibes- topped with warm maple syrup, crushed pecans, and a pat of butter that melts right into every waffle pocket. Recipe (makes 12 waffles): Makes 12 waffles 360 gr whole milk 265 gr @bobsredmill all purpose flour 225 gr pumpkin puree 60 ml maple syrup 56 melted butter 50 gr brown sugar 3 free range eggs 2 tsp cinnamon 2 tsp baking powder 1.5 tsp pumpkin spice 1 tsp baking soda 1 tsp salt 1 tsp vanilla YASSS!

Before I met my wife, I thought borscht was just… borscht. One soup. Beets. That’s it. Then I married a Ukrainian woman and realized how wrong I was. This short rib borscht is the version I fell in love with. Using @Pacific Foods Organic Beef Broth and Organic Mushroom Broth gives this soup its backbone. The broth's deep, slow-simmered flavor lets the beets, vegetables, and short ribs shine and truly takes the dish to the next level. #PacificPartner Borscht isn’t one recipe. It’s dozens. It changes with regions, seasons, and occasions. There’s a version for everyday dinners, holidays, cold winters, and big family tables. Rich, slow, comforting. The kind of dish you want bubbling on the stove when it’s freezing outside and everyone’s home. Not too fancy - just intentional. The kind of food that fills the house with a smell that makes you stop what you’re doing. Once I was exposed to Ukrainian food culture, borscht went from “a soup” to something layered, emotional, and deeply meaningful. For me, this dish is a reminder of how food evolves when cultures meet, families blend, and traditions get passed down and made your own.

64.9K

2.41K

1mo ago

bengingi

Before I met my wife, I thought borscht was just… borscht. One soup. Beets. That’s it. Then I married a Ukrainian woman and realized how wrong I was. This short rib borscht is the version I fell in love with. Using @Pacific Foods Organic Beef Broth and Organic Mushroom Broth gives this soup its backbone. The broth's deep, slow-simmered flavor lets the beets, vegetables, and short ribs shine and truly takes the dish to the next level. #PacificPartner Borscht isn’t one recipe. It’s dozens. It changes with regions, seasons, and occasions. There’s a version for everyday dinners, holidays, cold winters, and big family tables. Rich, slow, comforting. The kind of dish you want bubbling on the stove when it’s freezing outside and everyone’s home. Not too fancy - just intentional. The kind of food that fills the house with a smell that makes you stop what you’re doing. Once I was exposed to Ukrainian food culture, borscht went from “a soup” to something layered, emotional, and deeply meaningful. For me, this dish is a reminder of how food evolves when cultures meet, families blend, and traditions get passed down and made your own.

If quiche and spanakopita had a springtime love child, this would be it. This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @Organic Valley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr raw sharp cheddar, grated 113 gr salted butter, melted For the batter: 350 gr heavy cream 50 gr yogurt 2 pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.

60.0K

5.09K

249

3w ago

bengingi

If quiche and spanakopita had a springtime love child, this would be it. This asparagus filo rose quiche is somewhere between a savory pie and a baked pasta rose. No cooking the asparagus, no dough making, just assembling everything and letting the oven do its thing. The filo gets perfectly crispy on the outside, the center stays creamy, and I used my go-to @Organic Valley butter, cheddar, eggs, and cream because recipes like this really depend on good ingredients doing their thing. Serve it with a big lemony arugula salad and try not to eat half the pan standing over the counter before everyone even sits down. Couldn’t be me. YASSS! Ingredients- For the filo rolls: 12 filo sheets 40-50 asparagus, peeled 2/3 from the bottom 1 leek, thinly sliced 1 bunch of scallions, thinly sliced 113 gr raw sharp cheddar, grated 113 gr salted butter, melted For the batter: 350 gr heavy cream 50 gr yogurt 2 pasture raised eggs 2 tbsp flour 1 tbsp pecorino romano Salt and black pepper For serving: Pecorino romano EVOO Aurgula salad Method- 1. Preheat your oven to 420°F / 215°C. 2. Place 2 filo sheets on a cutting board and brush with melted butter. Arrange 1/3 of the asparagus, sprinkle 1/3 of the leeks and scallions, and grate 1/3 of the cheddar on top. Cover with 2 more filo sheets, brush with melted butter, and roll into a thick log. Repeat twice with the remaining ingredients. 3. For the batter, mix all ingredients in a bowl until combined. 4. Cut the rolls into 3–4 inch pieces and shape into roses. 5. Arrange the roses tightly in a 9-inch springform pan. 6. Slowly pour the batter over the roses. 7. Bake for 25–30 minutes. 8. Remove from the oven and let the quiche rest in the pan for 20 minutes before cutting and serving.

Wanna make Dad cry happy tears this Father’s Day? Make wings. These are air-fried to crispy perfection, then tossed in a sticky, sweet-spicy glaze built around @Yellowbird Foods strawberry ginger hot sauce—amplified with honey, fresh ginger, salt, and a hit of sumac for that tangy lift. Served with a ranch dip that takes 30 seconds to make, these wings hit every flavor zone: hot, cool, sweet, salty, crispy. Dad will be licking his fingers. And the plate. Full recipe is on my website BenGingi.com YASSS!

59.2K

1.88K

11mo ago

bengingi

Wanna make Dad cry happy tears this Father’s Day? Make wings. These are air-fried to crispy perfection, then tossed in a sticky, sweet-spicy glaze built around @Yellowbird Foods strawberry ginger hot sauce—amplified with honey, fresh ginger, salt, and a hit of sumac for that tangy lift. Served with a ranch dip that takes 30 seconds to make, these wings hit every flavor zone: hot, cool, sweet, salty, crispy. Dad will be licking his fingers. And the plate. Full recipe is on my website BenGingi.com YASSS!

Lazy almond croissant exists and it’s called Bostock. All you do is slice up your day-old challah into thick pieces, soak them in syrup, spread on a creamy almond frangipane made with @Organic Valley butter and eggs, sprinkle with sliced almonds, bake, dust with powdered sugar, and boom-your whole house smells like a French bakery. Honestly? I’d pick this over an almond croissant 10,000 times out of 10. Full recipe is on my website BenGingi.com Challah recipe is in our cookbook EAT SMALL PLATES (out in a week from today, 9/9) YASSS!

55.7K

1.63K

9mo ago

bengingi

Lazy almond croissant exists and it’s called Bostock. All you do is slice up your day-old challah into thick pieces, soak them in syrup, spread on a creamy almond frangipane made with @Organic Valley butter and eggs, sprinkle with sliced almonds, bake, dust with powdered sugar, and boom-your whole house smells like a French bakery. Honestly? I’d pick this over an almond croissant 10,000 times out of 10. Full recipe is on my website BenGingi.com Challah recipe is in our cookbook EAT SMALL PLATES (out in a week from today, 9/9) YASSS!

Charred eggplant, quick-pickled chilies, and tomato seeds—we call it Zikki’s Eggplant, and it’s easily one of my favorite recipes in the cookbook. Just a few ingredients, so every one has to be flawless. For extra virgin olive oil, it’s always @Graza same olives, same oil, now in glass. Recipe is in the book (out 9/9!)… LET’S GOOOOOO! YASSS!

44.5K

1.39K

9mo ago

bengingi

Charred eggplant, quick-pickled chilies, and tomato seeds—we call it Zikki’s Eggplant, and it’s easily one of my favorite recipes in the cookbook. Just a few ingredients, so every one has to be flawless. For extra virgin olive oil, it’s always @Graza same olives, same oil, now in glass. Recipe is in the book (out 9/9!)… LET’S GOOOOOO! YASSS!

HOW IS EGGNOG TIRAMISU NOT A THING?? Tiramisu is already one of the best desserts for the cold season. No baking. Easy layers. Gets better overnight. Everyone loves it. So for the holidays, I kept it classic and just folded eggnog into the cream and the coffee soak. Think eggnog latte vibes, but still very much tiramisu. I used @Organic Valley eggnog, their traditional recipe. Fully organic and honestly just incredible. Just a tiny splash of spirit, nothing crazy. Make it today. Love it even more tomorrow. Holiday Eggnog Tiramisu 🎄 Full recipe on my website BenGingi.com YASSS!

42.2K

1.37K

5mo ago

bengingi

HOW IS EGGNOG TIRAMISU NOT A THING?? Tiramisu is already one of the best desserts for the cold season. No baking. Easy layers. Gets better overnight. Everyone loves it. So for the holidays, I kept it classic and just folded eggnog into the cream and the coffee soak. Think eggnog latte vibes, but still very much tiramisu. I used @Organic Valley eggnog, their traditional recipe. Fully organic and honestly just incredible. Just a tiny splash of spirit, nothing crazy. Make it today. Love it even more tomorrow. Holiday Eggnog Tiramisu 🎄 Full recipe on my website BenGingi.com YASSS!

Did you know an EVOO chocolate chip cookie beats the butter version by a longgggg shot? Made with @Graza extra-virgin olive oil, packed with halva and whole pistachios, we legit couldn’t stop eating them. One bowl, 5 min, let’s go!!! YASSS! 75 gr extra virgin olive oil 90 gr brown sugar 70 gr white sugar 1 large egg, at room temperature 5 gr salt 5 gr espresso powder (optional) 140 gr all-purpose flour 3 gr baking soda 150 gr dark chocolate, coarsely chopped 100 gr whole pistachios 100 gr halva - preheat your oven to 340 f (about 170 c). - in a bowl whisk olive oil, brown sugar, white sugar and egg until combined. - add salt, baking soda, and flour, fold until almost fully combined. - add chocolate, pistachios and halva, fold until combined. - scoop with an ice scream scooper ping pong sized balls. round in your hands to a ball. - place on a baking tray lined with parchment paper, 3-4 inches apart from each other. - bake for 14 min. - remove from the oven and immediately use a cookie cutter round to a perfect round cookie. - let it chill for 10 min on the tray then move to a cooling rack. - enjoy! - YASSS!

38.1K

1.69K

8mo ago

bengingi

Did you know an EVOO chocolate chip cookie beats the butter version by a longgggg shot? Made with @Graza extra-virgin olive oil, packed with halva and whole pistachios, we legit couldn’t stop eating them. One bowl, 5 min, let’s go!!! YASSS! 75 gr extra virgin olive oil 90 gr brown sugar 70 gr white sugar 1 large egg, at room temperature 5 gr salt 5 gr espresso powder (optional) 140 gr all-purpose flour 3 gr baking soda 150 gr dark chocolate, coarsely chopped 100 gr whole pistachios 100 gr halva - preheat your oven to 340 f (about 170 c). - in a bowl whisk olive oil, brown sugar, white sugar and egg until combined. - add salt, baking soda, and flour, fold until almost fully combined. - add chocolate, pistachios and halva, fold until combined. - scoop with an ice scream scooper ping pong sized balls. round in your hands to a ball. - place on a baking tray lined with parchment paper, 3-4 inches apart from each other. - bake for 14 min. - remove from the oven and immediately use a cookie cutter round to a perfect round cookie. - let it chill for 10 min on the tray then move to a cooling rack. - enjoy! - YASSS!

BenGingi (@bengingi) Tiktok Stats & Analytics

BenGingi (@bengingi) has 1.14M Tiktok followers with a 3.80% engagement rate over the past 12 months. Across 45.0 videos, BenGingi received 137K total likes and 3.64M views, averaging 3.04K likes per video. This page tracks BenGingi's performance metrics, top content, and engagement trends — updated daily.

BenGingi (@bengingi) Tiktok Analytics FAQ

How many TikTok followers does BenGingi have?+

BenGingi (@bengingi) has 1.14M TikTok followers as of June 2026.

What is BenGingi's TikTok engagement rate?+

BenGingi's TikTok engagement rate is 3.80% over the last 12 months, based on 45.0 videos.

How many likes does BenGingi get on TikTok?+

BenGingi received 137K total likes across 45.0 videos in the last 12 months, averaging 3.04K likes per video.

How many TikTok views does BenGingi get?+

BenGingi's TikTok content generated 3.64M total views over the last 12 months.