Almond Snowball Cookies
From Food Network Kitchens

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Ingredients:

  • ¾ cup sliced almonds
  • ¾ cup sugar
  • ¾ cup unsalted butter, sliced and softened
  • ½ teaspoon pure vanilla
  • 18 teaspoon almond extract
  • 123 cup all-purpose flour
  • ½ teaspoon salt
  • 1 cup confectioners' sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Slowcooker
  • Hand Mixer
  • Aluminum Foil
  • Basting Brush
  • Measuring Spoons
  • Knife for slicing
  • Sifter
  • 2 Large Bowls
  • Measuring Cup
  • Spatula
  • Paper Towel
  • Serving Platter
  • Serveware
  • Ice Cream Scoop
  • Serving Bowls
  1. Pulse almonds and sugar in food processor until very fine. Add butter and process until smooth, 1 minute. Add vanilla and almond extract and pulse to combine. Pulse in flour and salt to make a soft dough. Turn out onto a large piece of waxed paper and roll into a 15 x 1½ inch long log. Wrap and refrigerate 30 minutes.
  2. Heat oven to 325°F. Line baking sheet with parchment paper. Cut dough into ½ inch pieces and roll by hand into balls. Space cookies evenly on baking sheets and bake until slightly golden, rotating pan once, 15 to 20 minutes. Put confectioners' sugar in a pie plate. Briefly cool cookies on a rack, then gently toss in confectioners' sugar until evenly coated. Cool on rack. Toss again in confectioners' sugar. Serve.

Makes 30 cookies.

Chocolate Mousse

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Ingredients:

  • 6 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
  • 1 cup heavy cream
  • 1 tablespoon warm water
  • ½ teaspoon instant espresso powder
  • 1 large egg
  • 2 large egg yolks
  • Pinch fine salt
  • 13 cup sugar

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Hand Mixer
  • Double Boiler
  • Medium Mixing Bowl
  • Spatula
  • Whisk
  • Measuring Spoons
  • Measuring Cups
  • Plastic Wrap
  • Trifle Bowls (optional)
  1. Melt chocolate in a double boiler, stirring occasionally, until melted and smooth.
  2. Whip cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate.
  3. Whisk water and espresso powder together in a small bowl.
  4. Put egg and yolks in another bowl that fits in the double boiler. Add the salt and sugar and beat until foamy and light, about 30 seconds. Set bowl over simmering water and whip with an electric mixer, moving the mixer in a circular motion around the bowl, until eggs are very fluffy and hot to the touch, about 3 minutes. Remove from heat and beat on high speed until thick ribbons fall from beater when lifted, 5 minutes more. Fold in espresso.
  5. Fold about a quarter of the eggs into the chocolate to lighten it; fold in remaining eggs. Finally fold whipped cream into chocolate base to make a smooth light mousse. Pour mousse into 4 serving dishes or glasses. Cover and refrigerate until set, at least 1 hour. Serve.

Makes 4 servings.

Corn Chowder With Summer Herb Salad
From Food Network Kitchens

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Ingredients:

    Soup:

  • 8 ears fresh corn, shucked
  • 6 tablespoons unsalted butter
  • 8 scallions, white parts chopped, (greens reserved for garnish)
  • 6 cloves garlic
  • 1 tablespoon kosher salt
  • 2 teaspoons sugar
  • Freshly ground black pepper
  • 3 sprigs fresh parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 6 cups water

    Salad:

  • ½ cup torn fresh basil
  • ½ cup roughly chopped fresh dill fronds (stems and leaves)
  • 13 cup chopped scallion greens
  • 3 tablespoons torn tarragon
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 large ripe tomato, diced

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Large Pot
  • Kitchen Twine
  • Immersion Blender
  • Soup Bowls
  • Measuring Spoons
  • Measuring Cup
  • Knife
  • Mixing Bowls
  1. Cut kernels from cobs into large bowl. Working over the bowl, run a knife along the cobs to press out the corn's liquid. Snap 3 of the cobs in half; discard the rest.
  2. Melt butter in a large pot over medium-low. Add scallion whites, garlic, salt, sugar, and pepper to taste. Cook, covered, stirring occasionally, until the vegetables soften, 10 minutes. Add corn and continue to cook, covered, until tender, 10 minutes. Tie parsley, thyme, and bay leaf together with kitchen twine and add to soup along with the reserved cobs and water. Simmer, uncovered, until thickened, about 30 minutes. Discards herb bundle and cobs. Puree soup with the immersion blender.
  3. Toss salad ingredients together. Divide chowder among bowls, top with a generous portion of salad in center.

Makes 6 servings.

Crepes With Honey-lemon Berries
From Food Network Kitchens

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Ingredients:

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 18 teaspoon fine salt
  • 1 cup milk
  • ¼ cup water
  • 3 large eggs
  • 1 teaspoon pure vanilla
  • 3 cups raspberries or strawberries
  • 1½ tablespoons honey
  • ½ lemon, zest finely grated and juiced
  • 4 to 6 fresh mint leaves, torn, plus for garnish
  • 4 tablespoons unsalted butter, melted
  • 2 cups plain Greek or vanilla yogurt

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Cups
  • Measuring Spoons
  • Zester
  • Blender
  • Mixing Bowl
  • Mixing Spoon
  • Medium Nonstick Skillet
  • Spatula
  1. Put flour, sugar and salt in the blender and pulse briefly. Add milk, water, eggs and vanilla and blend until smooth. Set aside for at least 30 minutes.
  2. Toss the berries with honey, lemon zest and juice, and mint.
  3. Add butter to batter. Heat a medium nonstick skillet over medium heat. Pour a scant 1/4 cup of batter into the pan; quickly swirl to coat the pan evenly. Cook until the batter sets, about 1 1/2 minutes. Using a spatula, carefully pick the crepe up by its edges and flip it to cook the other side, 15 to 30 seconds. Repeat with remaining batter. Serve 2 to 3 crepes per person with the berries and yogurt. Garnish with mint.

Makes 4 to 6 servings.

Cream Puffs
From Food Network Kitchens

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Ingredients:

    Cream Puffs:

  • 6 tablespoons unsalted butter
  • 1 teaspoon sugar
  • ¼ teaspoon fine salt
  • 1 cup all-purpose flour
  • 3 large egg yolks
  • 1 large egg yolk

    Coffee Pastry Cream:

  • 2 cups milk
  • ¼ cup cornstarch
  • 5 large egg yolks
  • ½ cup sugar
  • 2 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons espresso
  • Confectioners' sugar, for dusting

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Espresso Maker
  • Measuring Spoons
  • Measuring Cups
  • Medium Saucepan
  • Sifter
  • Wooden Spoon
  • Mixing Bowls
  • Large Pastry Bag with Medium to Large Round Tip
  • 2 Baking Sheets
  • Parchment Paper
  • Whisk
  • Plastic Wrap
  • Serrated Knife
  • Piping Bag Fitted with a Medium Round Tip
  1. Place a rack in the middle of the oven and preheat to 400°F. Line 2 baking sheets with parchment paper.

    For the puffs:

  1. Combine 1 cup of water, butter, sugar and salt in a medium saucepan and bring to a boil over medium heat. Remove the pan from the heat and sift the flour directly into the pan. Stir the mixture into a paste with a wooden spoon. Return the pan to the heat. Stir the mixture until it pulls away from the sides of the pan and is slightly shiny, about 3 minutes.
  2. Transfer the paste to a medium bowl and beat with a wooden spoon until slightly cooled, 2 to 3 minutes. Add the eggs, one at a time, incorporating each one thoroughly before adding the next.
  3. Transfer the cream puff mixture to a large pastry bag fitted with a medium to large round tip. Pipe 18 (1 ½-inch) circular mounds, about 2 inches apart, onto the prepared pan. Dab the tops of each puff with a fingertip dipped in water to smooth the tops. Beat the egg yolk with a tablespoon of water and brush the surface of the puffs with the beaten yolk.
  4. Bake in the middle of the oven for 15 minutes. Reduce the oven temperature to 350°F; rotate from top to bottom and continue baking until golden brown and the puffs are light, airy and crisp, 30 to 35 minutes more. Cool on a rack.

    For the pastry cream:

  1. In a medium bowl, whisk ¼ cup milk into the cornstarch until smooth. Add the egg yolks and whisk until blended.
  2. In a medium saucepan, combine the remaining 1 ¾ cups milk with the sugar. Bring the milk to a boil over medium-high heat, whisking occasionally. Gradually whisk ¾ of the hot milk into the egg mixture. Pour the egg mixture back into the saucepan, whisking constantly, over medium heat. Bring to a boil and cook until thickened, about 1 minute. Remove from the heat and whisk in the butter, vanilla, and espresso until smooth. Transfer to a bowl. To prevent a skin from forming, lay a piece of plastic wrap on the surface of the pastry cream. Cool slightly. Refrigerate. Use when chilled, or store for up to 3 days in the refrigerator.
  3. Split the cooled puffs horizontally with a serrated knife. Transfer the pastry cream to a piping bag fitted with a medium round tip and pipe about 2 tablespoons pastry cream into each bottom. Place the top of the puff over the cream. Dust with confectioners' sugar.

Makes 18 cream puffs and about 2 cups pastry cream.

Espresso Frappe
From Food Network Kitchens

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Ingredients:

  • 1 cup strong coffee
  • 1 pint vanilla ice cream (2 cups)
  • 4 cups ice
  • Pinch ground cloves
  • Pinch ground cinnamon

    Garnish:

  • Whipped cream, caramel sauce,
    chopped chocolate covered espresso beans or cocoa powder

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Blender
  • Glasses
  • Spoons
  • Coffee Maker
  • Measuring Cups
  • Spatula
  1. Put all the ingredients in a blender and pulse just until the ice breaks up into tiny pieces, small enough to drink with a straw.
  2. Divide frappe among glasses. Garnish with whipped cream, caramel, cocoa powder or chopped chocolate covered espresso beans as desired. Serve immediately.

Makes 4 to 6 servings.

The Flexible Smoothie
From Food Network Kitchens

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Ingredients:

  • 1 very ripe banana—frozen is great
  • 1 cup frozen berries, such as strawberries, raspberries or cherries (about 6 oz.)
  • ½ cup or 1 (6-oz.) container plain, vanilla or lemon lowfat yogurt
  • ½ cup orange juice
  • 1 to 2 tablespoons honey, or to taste

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Immersion Blender
  • Measuring Cups
  • Measuring Spoons
  • Spatula
  • Glasses
  1. Put everything in the blender and puree until smooth. Pour into glasses, serve.

Makes 2 to 3 servings.

Peanut Butter and Chocolate Biscotti
From Food Network Kitchens

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Ingredients:

  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons, 5 ounces)
  • 2 ½ cups all-purpose flour
  • 2 ¾ teaspoons baking powder
  • ½ teaspoon fine salt
  • 3 large eggs
  • ¼ cup sugar
  • ¼ cup sugar
  • 2 teaspoons pure vanilla extract
  • ½ cup smooth natural peanut butter, room temperature
  • 1¼ cup dry roasted peanuts
  • 1¼ cup chopped dark chocolate or chocolate chunks (about 6 ounces)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Nonstick Roasting Pan
  • Whisk
  • Serving Platter
  • Mixing Bowl
  • Knife for slicing
  • Measuring Spoons
  • Measuring Cups
  • Saucepan
  • Mixing Spoon
  • Basting Brush
  • Aluminum Foil
  • Skillet
  • Electric Knife
  • Cutting Board
  • Serveware
  1. Position racks evenly in oven and preheat to 350°F. Line 3 baking sheets with parchment paper.
  2. Melt butter over medium heat, swirling pan occasionally. Cook until butter browns and gets a nutty aroma, about 5 minutes.
  3. Whisk flour, baking powder, and salt together in large bowl.
  4. Beat egg in medium bowl with electric mixer until light and pale yellow, about 2 minutes. Gradually add sugar while beating. Slowly add butter and vanilla until evenly mixed, about 30 seconds more. Add peanut butter and mix until combined.
  5. While mixing slowly, add dry ingredients to wet in 2 additions, mixing just until absorbed. Fold in peanuts and chocolate.
  6. Divide dough evenly into thirds; center each portion on a baking sheet. Shape dough with slightly wet hands into logs about 2 inches wide and 15 inches long. Bake until set and brown around the edges, about 25 to 30 minutes. (Rotate pans top to bottom and front to back about halfway though.) Cool on baking sheets for about 10 minutes.
  7. Lower oven to 325°F. Carefully transfer logs to cutting board. Cut logs crosswise at 45° angle into ½-inch-thick cookies. Place cookies flat-side down on baking sheets. Bake until crisp, about 8 minutes. Flip cookies and bake until golden brown, about 8 minutes more. Let cool on baking sheets.

Store in a tightly sealed container for up to 3 days.

Makes 8-10 servings.

Plum Fool
From Food Network Kitchens

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Ingredients:

  • 2 pounds (about 6) ripe but firm red plums, such as Santa Rosa
  • ½ cup plus 2 tablespoons sugar
  • ½ cup water
  • ½ cup Japanese plum wine
  • 1 cup heavy cream, chilled
  • 6 Amaretti (Italian macaroons)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Cups
  • Measuring Spoons
  • Blender
  • Whisk
  • Knife for slicing
  • Cutting Board
  • Small Saucepan
  • Mixing Spoon
  • Serving Spoon
  • Trifle bowls or dessert bowls
  • Plastic Wrap
  1. Halve and pit plums. Put in small saucepan with ½ cup sugar and water. Simmer over medium heat until tender but still able to hold shape, 5 minutes. Remove 2 good-looking halves for garnish.
  2. Put fruit in beaker with the cooking juices and puree with blender until smooth. Return puree to pan, add the plum wine and cook over medium-high heat, stirring occasionally, until thick and reduced to about 1 ½ cups, about 15 minutes. Cool completely.
  3. Use the whisk attachment to whip the cream and 2 tablespoons granulated sugar until stiff, but not grainy. Fold half the plum sauce into the cream. Drizzle 1 tablespoon of the remaining plum sauce into each of 6 glasses or bowls. Spoon half the cream mixture into the glasses, then another bit of plum sauce. Top off each fool with the cream mixture and finish with a bit more sauce. Cover and refrigerate 2 hours.
  4. Serve with a piece of reserved plum and crumbled cookies.

Makes 6 servings.

Poached Eggs
From Food Network Kitchens

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Ingredients:

  • 1½ tablespoons light-colored vinegar, such as white, rice, cider or white wine
  • 2 large eggs
  • Kosher salt
  • Freshly ground black pepper, to taste
  • Toast

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Small Skillet
  • Measuring Spoons
  • Slotted Spoon
  • Paper Towel
  • Plate
  • Toaster
  1. Fill a small nonstick skillet with about 2 inches of water. Bring water to the barest simmer over medium-low heat. Add vinegar.
  2. To make sure the yolk doesn't break; gently crack an egg into a cup. Turn the cup, gently slipping egg into the water. Repeat with other egg. Cook until whites set but yolks are still runny, about 4 minutes per egg. Lift eggs from the water with a slotted spoon and blot on paper towels. Transfer to a plate; season with salt and pepper. Serve with toast.

Makes 2 servings.

Pork Chops With Pear Chutney
From Food Network Kitchens

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Ingredients:

    Chutney

  • 1 shallot, diced
  • 3 tablespoons cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon unsalted butter
  • 1 1-inch piece peeled fresh ginger, cut into coins
  • 1 teaspoon Madras curry powder
  • 1 cinnamon stick
  • ¼ teaspoon kosher salt
  • Pinch crushed red pepper
  • 3 pears, peeled, cored, and cut in large dice
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped fresh cilantro

    Chops

  • 8 thin bone-in pork chops, each about 4 ounces
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cups
  • Medium Microwave-safe Bowl
  • Mixing Spoon
  • Plastic Wrap
  • Grddle
  • Spatula
  • Tongs
  • Sauce Pan
  1. For the chutney: In medium microwave-safe bowl, stir together the shallot, vinegar, brown sugar, butter, ginger, curry powder, cinnamon stick, salt, and red pepper. Cover and seal with plastic wrap and heat in the microwave oven on HIGH for 1 minute. Carefully remove the plastic wrap and stir in the pears and cranberries. Re-cover and microwave for 10 minutes more. Carefully poke holes in the plastic wrap to release the steam and set aside.
  2. For the pork chops: Heat griddle over medium-high heat. Dry the pork chops well and season with salt and pepper to taste. Add 1 tablespoon oil to griddle and heat until shimmering. Lay 4 chops on the griddle and sear until golden on one side, about 3 minutes. (Flatten the chops with a spatula if the edges curl.) Turn the chops over and cook an additional 1 minute. Remove from griddle and set aside in a warm place; repeat with the remaining oil and chops. In a separate sauce pan, add the chutney to the pan and simmer until thickened slightly. Stir in the cilantro. Serve 2 chops per person with the chutney.

Makes 4 servings.

Cooks' Note: Lower the heat if your chops start to balloon up in the center as they sear.

Prosecco Sabayon with Raspberries

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Ingredients:

  • 4 large egg yolks
  • 13 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 2 cups raspberries
  • 23 cup Prosecco (a dry Italian sparkling wine)
  • Almond cookies, for serving

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Double Boiler
  • Hand Mixer
  • Zester
  • Spoon
  • Measuring Spoons
  • Measuring Cups
  • Trifle Bowl or Glass
  1. Put water in the bottom of a double boiler and bring to a simmer over medium heat. Put egg yolks, sugar, lemon zest and Prosecco in the top of a double boiler, and beat, off heat, with an electric mixer or whisk until light and foamy, about 30 seconds. Set back over the simmering water and beat until eggs are thick and light, about 5 minutes more. Remove from heat and continue to beat until very light.
  2. Divide berries into bowls, spoon sabayon on top and serve with cookies.

Makes 4 servings.

Quick & Easy Chocolate Cake
From Food Network Kitchens

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Ingredients:

  • 1 stick unsalted butter
  • ½ cup freshly brewed coffee
  • ¼ cup unsweetened Dutch-process cocoa
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine salt
  • 18 teaspoon baking soda
  • ¼ cup sour cream
  • 1 large egg, room temperature
  • ½ teaspoon pure vanilla extract
  • Confectioners' sugar for dusting

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Coffee Maker
  • Measuring Cups
  • Measuring Spoons
  • 9-inch Round Cake Pan
  • Parchment Paper
  • Microwave-Safe Bowl
  • Plastic Wrap
  • Small Bowl
  • Whisk
  • Hand Mixer
  • Mixing Spoon
  • Spatula
  • Cooing rack
  1. Preheat oven to 350°. Butter 9-inch round cake pan, line bottom with a round of parchment paper, then lightly butter paper.
  2. Put butter, coffee, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until butter melts, about 2 minutes. Whisk to combine.
  3. Meanwhile, whisk flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat sour cream with egg and vanilla in a small bowl. Whisk hot cocoa mixture into dry ingredients. Stir in sour cream mixture just to combine; don't overmix. Scrape batter into pan and bake until a toothpick inserted into cake comes out clean, about 35 minutes. Cool cake on a rack for 15 minutes, then unmold, turn it upright, and cool completely. Dust with confectioners' sugar and serve.

Makes 6 servings.

Salsa Verde
From Food Network Kitchens

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Ingredients:

  • 1 pound (about 10) fresh tomatillos
  • 1 clove garlic
  • ¼ medium onion
  • ¼ jalapeño, with seeds
  • 1 teaspoon kosher salt
  • Sugar, to taste
  • 4 sprigs fresh cilantro

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Measuring Spoons
  • Garlic Press
  • Knife
  • Cutting Board
  • Medium Saucepan
  • Colander
  • Blender
  1. Husk and rinse tomatillos. Put in medium saucepan with enough water to cover. Bring to a boil and cook, uncovered, until tender, about 7 minutes. Drain.
  2. Puree garlic, onion, jalapeño, salt, and sugar to taste in a blender until smooth. Add tomatillos and cilantro sprigs and puree. Taste and add another pinch of sugar if salsa is too tart.

Makes about 3 cups.

This classic Mexican sauce is great with chips, eggs, grilled chicken or fish, tacos, quesadillas or enchiladas.

Sugar Cookies

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Ingredients:

    Dough:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ½ cup confectioners' sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract

    Icing:

  • 5 tablespoons egg white powder
  • 6 tablespoons water
  • 1 pound confectioners' sugar
  • Food coloring, as desired

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Cookie Cutters
  • Cookie Sheet
  • Rolling Pin
  • Hand Mixer
  • Medium Bowl
  • Large Bowl
  • Cooling Rack
  • Pastry Brush
  • Whisk
  • Plastic Wrap
  • Measuring Spoons
  • Measuring Cups
  • Spatula
  1. Dough: Whisk the flour, baking powder and salt together in a medium bowl. Beat butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Beat in eggs and vanilla. Slowly add flour mixture, and beat just until dough comes together. Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
  2. Flour a clean work surface. (For a nice, even layer of flour, sift flour over surface station.) Roll dough to about 1 25-in. thick. Cut into desired shapes with cutters, working quickly enough so dough remains chilled. If dough gets soft, return to refrigerator. Transfer cut cookies onto baking sheets, leaving about 1 inch between cookies. Dust off excess flour with a pastry brush. Refrigerate 30 minutes. (Excess dough can be pressed into a disk, chilled and re-rolled.)
  3. Heat oven to 325°F.
  4. Bake cookies until bottoms are golden, about 12 to 15 minutes depending on shape. Cool until firm enough to transfer to a rack to cool completely. Decorate as desired and serve.
  5. Icing: Combine ingredients (except food coloring) in a large bowl and beat with an electric mixer on low speed until the frosting thickens to stiff peaks. Add up to 1 tablespoon food coloring and mix with a rubber spatula until uniform. Pipe or decorate as desired.

Makes 4-5 dozen 2 ½-in. cookies, depending on shape.

Super-Gooey Chocolate Drops

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Ingredients:

  • 4 ounces unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 4 ounces semisweet chocolate, chopped
  • 10 ounces granulated sugar
  • 8 ounces packed light-brown sugar
  • 1 teaspoon pure vanilla
  • 4 large eggs
  • 2 tablespoons buttermilk
  • 4 ¾ ounces all-purpose flour (1 cup)
  • 1 ¾ ounces natural cocoa powder (½ cup)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine salt
  • 11 ounces semisweet chocolate chunks
    (1 bag)
  • 1 cup dried cherries (optional)

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • 3 Cookie Sheets
  • Food Chopper
  • Hand Mixer
  • Parchment Paper
  • Cookie Scoop
  • Cooling Rack
  • Medium Microwave-Safe Bowl
  • Measuring Spoons
  • Measuring Cups
  • Whisk
  • Mixing Spoon
  • Spatula
  1. Position racks in the lower and upper third of oven; heat oven to 325°F. Line 3 baking sheets with parchment paper. (If you don't have 3 pans, cool pans between batches.)
  2. Put butter and chocolates in medium microwave-safe bowl. Microwave at 75% power until soft, about 2 minutes. Stir, then microwave again until melted, up to 2 minutes more. Stir sugars and vanilla into the chocolate. Beat in eggs and buttermilk until thick and glossy.
  3. In another bowl, whisk together the flour, cocoa, cinnamon and salt. Stir dry ingredients into the wet until just mixed. Stir in chocolate chunks and dried cherries, if using.
  4. Drop heaping tablespoons of batter onto baking sheets, spacing cookies about 2 inches apart. Bake until cookies are set but soft and fudgy on the inside, 12-15 minutes. Cool on pans for 5 minutes, then transfer to rack to cool. Serve.

Makes 2 dozen large cookies.

Tahini-Herb Sauce
From Food Network Kitchens

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Ingredients:

  • ½ cup flat-leaf parsley
  • 13 cup freshly squeezed lemon juice
  • ¼ cup water
  • ¼ cup tahini
  • 2 teaspoons honey
  • 1 garlic clove, smashed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Garlic Press
  • Measuring Cups
  • Measuring Spoons
  • Blender
  1. Puree all the ingredients in a blender to make a pale green sauce. (This can be made ahead and kept in the refrigerator for up to 4 days.)

Makes about 1 ¼ cups.

This is great on chicken and grilled vegetables.

Zucchini, Poblano & Ricotta Quesadillas
From Food Network Kitchens

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Ingredients:

  • 1 teaspoon coriander seeds
  • 3 medium zucchini, sliced lengthwise about 13 inch thick
  • 3 poblano chiles, stemmed, halved and seeded
  • Extra-virgin olive oil, for brushing
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1 cup fresh ricotta (see Cooks' Note)
  • 13 cup chopped fresh cilantro, plus a handful of leaves for garnish
  • 2 scallions (white and green parts), sliced (about 3 tablespoons)
  • 1 jalapeño, seeded and minced (or leave seeds in for more heat) (about 2 teaspoons)
  • 1 teaspoon finely grated lime zest
  • 4 12-inch flour tortillas
  • 4 lime wedges
  • Tomato salsa and guacamole, if desired

Kitchen Tools: Shop all Food NetworkShop in store or kohls.com/foodnetwork for Kitchen Tools to Make this Recipe

  • Griddle
  • Measuring Spoons
  • Measuring Cups
  • Knife
  • Cutting Board
  • Mortar and Pestle (or crush with the bottom of a pan)
  • Basting Brush
  • Medium Bowl
  • Plates
  • Spatula
  • Mixing Spoon
  • Cheese Grater
  1. Preheat griddle to medium-high.
  2. Toast coriander seeds in a dry griddle over high heat until fragrant, about 30 seconds. Coarsely grind seeds with a mortar and pestle or crush with the bottom of a pan.
  3. Lightly brush zucchini and poblanos with olive oil and cook, turning as needed, until tender and lightly charred, about 4 to 6 minutes. Season the zucchini with the crushed coriander, 1½ teaspoons of the salt, and black pepper to taste. Cut into bite- size chunks and set aside to cool slightly. Peel skin from poblanos with a knife and thinly slice.
  4. Mix the ricotta, chopped cilantro, scallions, jalapeño, lime zest, ¼ teaspoon of the salt, and black pepper to taste in a medium bowl. Lay out the tortillas and spread one-quarter of the cheese mixture over half of each tortilla, leaving about a ½ inch border around the edge. Divide the grilled vegetables among the tortillas and fold the tortillas in half. Brush the quesadillas lightly with oil, sprinkle with remaining ¼ teaspoon salt, and cook on both sides until the cheese warms and the outside is golden brown, about 2 minutes.
  5. Place each quesadilla on a plate, scatter the cilantro leaves over the top, and serve with lime wedges and, if desired, salsa and guacamole.

Makes 4 servings.

Cooks' Note: Look for fresh ricotta in a good cheese shop or Italian grocery. It will be firmer and less watery than the ricotta sold in plastic tubs in the grocery store. If you can get only the grocery-store ricotta, put it in a cheesecloth- or coffee filter-lined strainer over a bowl and refrigerate at least a couple of hours or overnight to drain off excess moisture.