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The 5 BEST Meals of 2025 That you HAVE TO TRY!
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The 5 BEST Meals of 2025 That you HAVE TO TRY!

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#sponsored Be kind to yourself this year. Go to my sponsor https://zocdoc.com/Beryl and find the awesome care you deserve for FREE.

All the recipes are in the description!

New episode callouts go out every week! For new themes and how to submit, check out my posts page here: https://www.youtube.com/@BerylShereshewsky/posts or follow me on instagram: https://www.instagram.com/shereshe/

Thank you again to Cédric, Alice, Sammi, Ana, and Raymond for introducing me to my favorite dishes of the year!

The French butter I used: https://wildgrain.com/products/churned-french-butter-salted

Check out Alice’s cookbook, Salad for Days: https://a.co/d/eYOJcjr

FEATURED ARTISTS
Jolanda Zürcher: https://www.beryl.nyc/index.php/jolanda-zuurcher/
Lenna Winterton: https://www.beryl.nyc/index.php/lenna-winterton/
Winterheart Studios: https://www.beryl.nyc/index.php/winterheart-studios/
Maggie Caton: https://www.beryl.nyc/index.php/maggie-caton/
Tiffany Chin: https://www.beryl.nyc/index.php/tiffany-chin/

RECIPES
Poulet Vallée d’Auge: https://www.beryl.nyc/index.php/2025/09/26/poulet-vallee-dauge/
Barbecued Adjapsandal: https://www.beryl.nyc/index.php/2025/08/23/barbecued-adjapsandal/
Morir Soñando: https://www.beryl.nyc/index.php/2025/08/20/morir-sonando/
Bolo de Coco: https://www.beryl.nyc/index.php/2025/05/14/bolo-de-coco/
Swiss Chard Genoa-Style: https://www.beryl.nyc/index.php/2025/11/19/swiss-chard-genoa-style/

CHAPTERS
00:00 Intro
00:34 French Poulet Vallée d’Auge (Creamy Chicken with Apples)
09:23 Georgian/Australian Barbecued Adjapsanda (Grilled Vegetable Salad)
16:12 Dominican Morir Soñando (“To Die Dreaming”)
19:35 Brazilian Bolo de Coco (Coconut Cake)
25:12 USA Swiss Chard Genoa-Style

Wanna mail something?
Beryl Shereshewsky
PO Box 1742
New York, NY 10156

Follow me on Instagram: https://www.instagram.com/shereshe/
Support me on Patreon: https://www.patreon.com/beryl

23 Comments

  4. @VickyLynn3

    Happy New Year, Beryl! I hope 2026 is good to you and yours. All are great recipes worth trying. We love your channel and your videos are so much fun. Blessings be.🦋

  5. @stormweaverwrites

    beryl please tell me you sharpened that knife after the red onion in the Georgian-Aus recipe 😭 that's terrifyingly dull to have to force through an onion like that!

  6. @suzanneohandley816

    You asked what kind of baking episode….maybe next year, a "Christmas / Holiday Cookie" episode…everyone loves Christmas / Holiday Cookies and there are so many different kinds from around the world <3

  8. @BlMuller-w4s

    Thanks for this collation of 2025. Alice Z is local to me so love that you featured her recipe, along other great recipes. Best for 2026 from Aus.

  10. @cloverhighfive

    My grief with the eggplant/zucchini salad (which is really delicious highly recommend) is that she listed some very specific peppers for the sauce. They are hard to find, and just basic bitch marinated peppers (in vinegar, not oil) are fine. (yes I found her specific ones and did compare). So that annoys me to no end, cause it kind of is a bit snob.

  11. @zuburgirl

    Whenever possible I always grill onions first. They give great flavour to everything else. And even if I'm not going to grill onions, I rub an onion on the grill.

  12. @ballisonfargo

    I made the Poulet Vallée d'Auge and we loved it! I know many people will be too intimidated to try this recipe but there are a few things you can do to make it WAY simpler, cut down on the cost and will get you 99% of the way there. 1. Skip the flambé step. DO spring for the Calvados but save it for sipping! It is delicious and it seems silly to send a very expensive brandy up in the air! Just use any quality brandy/Cognac and let the alcohol simmer off for a few minutes. 2. I know it;'s a very French way to do things but It is totally NOT necessary to remove the chicken and vegetables before adding the cream/egg yolk mixture at the end. Just let it cool down slightly before stirring it it in. 3. I used Mexican crema instead of crème fraîche. Maybe a person can find crème fraîche easily in NYC, but not in my area. I know you can make it yourself but my goal was simplicity and it worked great and is very inexpensive. I was not able to find French cider but Stella Artois makes a dry one or you can use Angry Orchard Imperial It's on the dryer side. The recipe said to use two glasses of cider but did not specify what size. I used about 10oz and that seemed to be about right. I highly encourage you to try this recipe. It is very good and nice change.

  13. @applehoney368

    Happy New Year to you & your growing family. May this year fill you with many blessings, plenty of joy & delicious recipes ( hold the walnuts) 😂.

  15. @marcpaloma2262

    Has anyone made the French poulet recipe? The recipe says use “two glasses” of cider. That seems very general, and I’m hoping someone can give some guidance with how many measured ounces or cups that would be. Maybe 2 eight ounce cups of cider? UPDATE: I made the dish tonight and used 16 fluid ounces of French cidre (I successfully hunted down a bottle from Normandy at my local liquor store to use, as the recipe suggests)! That amount was perfect. As Beryl says in the video: Oh my gosh! This dish is amazing! Incredibly decadent and you really only need one chicken thigh along with a few scoops of the sauce and some crusty bread to make this a complete meal. It’s very rich but also very, very delicious! Maybe the best recipe Beryl has ever shared!

  16. @Tomateria

    What, what, what??? Where in the comments did I read you are planning a bread episode??? 😍

  17. @PachouWeb

    Do bread! It is easy! Just pick a good recipe and don't be nervous. Mistakes/circumstances happen so keep trying and learning

  18. @pattyarcher302

    That Chicken dish looks delicious! It reminds me of a chicken fricassee dish from Julia Childs French Cooking book, but with apples! Yum! ❤

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