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Apple Pancakes
From Food Network Kitchens

Ingredients:

• 1¾ cups all-purpose flour, plus more as needed
• 3 tablespoons sugar
• 1 tablespoon baking powder
• ¼ teaspoon fine salt
• 1/8 teaspoon freshly ground nutmeg
• 2 large eggs at room temperature

• 1¼ cups milk at room temperature
• ½ teaspoon vanilla extract
• 3 tablespoons unsalted butter, plus more as needed
• 4 Macintosh or other small apples
• Warm maple syrup, as an accompaniment

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1. Preheat the oven to 200°F. Set a wire rack on a baking sheet and place in the oven.
2. Whisk 1¾ cups flour, the sugar, baking powder, salt, and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter (if there are a couple lumps that's okay).
3. Using a melon baller or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make ¼ inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.
4. In the griddle over medium to medium-low heat, place 3 apple slices about 3 inches apart in the griddle. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the griddle, as needed, and flip the pancakes; cook until golden on the underside, about 1 minute more.
5. Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

Makes about 20 four-inch pancakes.

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Butternut Squash Tamales
From Food Network Kitchens

Ingredients:

Tamales:

• About 16 corn husks or 22 corn husks for smaller tamales (soaked in water until soft)

Dough:

• 2 cups diced butternut squash
• 3 cups vegetable broth
• ½ cup chopped scallions (white and green) or 3 scallions
• 1 tablespoon sauce from canned chipotles in adobo
• 2 cloves garlic, minced
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• 3 cups masa harina, preferably Colombia such as Pan Harina
• ¾ cup extra-virgin olive oil
• ½ cup vegetable oil

Filling:

• 2 tablespoons extra-virgin olive oil
• 1 small bunch scallions (white and green finely chopped, about ½ cup)
• 4 cloves garlic, minced
• 2 chipotle chiles in adobo, sliced
• 1 teaspoon ground cumin
• s
• ½ cup Spanish olives with pimentos, chopped
• ½ cup golden raisins
• ¼ cup capers
• 1 cup vegetable broth
• 1 scant teaspoon finely grated orange zest
• ½ cup chopped fresh cilantro
• Hot sauce for serving, optional

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Dough:

1. Put butternut squash in a medium pot with broth, scallions, adobo sauce, garlic, salt and cumin. Bring to a simmer and cook until squash is tender, about 15 minutes.
2. Remove squash with slotted spoon; reserve broth. Set aside half the squash for filling; mash remaining squash in large bowl. Mix in masa with a fork. Slowly pour seasoned broth over filling, mixing with a fork (or hands) until smooth. Slowly stir in oils, a little at a time, until dough is soft and moist. Cover with plastic wrap; set aside.

Filling:

1. Heat oil in large skillet over medium heat. Add scallions, garlic, chiles, cumin and salt and cook until soft, about 1 minute. Add reserved squash, olives, raisins, capers, and cook, stirring gently, until well combined, about 1 minute longer. Add broth and orange zest and cook, stirring occasionally until broth is slightly absorbed, about 2 minutes. Stir in cilantro; remove from heat.

Assembly:

1. Cut 2 husks into 24-in. lengths about ½-in. wide. Place other soaked corn husks on cutting board, open side up. Place about ¼ cup dough in center of each husk, leaving enough corn husk free to enclose tamale. Spoon 2-3 tablespoons filling on top. Cover filling with about 2-3 more tablespoons dough. Wrap husks around filling and twist and tie ends with reserved strips to close.
2. Fill steamer. Lay tamales in tiers in steamer, cover and cook until the husks get slightly translucent, about 50 minutes. Remove tamales from steamer, and let rest for 5-10 minutes before serving with additional hot sauce if desired.

Makes 12 tamales.

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Chicken & Andouille Gumbo
From Food Network Kitchens

Ingredients:

• 8 cups full-flavored chicken broth
• 1 head garlic, unpeeled, halved horizontally
• 1 heaping tablespoon pickling spice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon anise seeds (optional)
• 1 bay leaf
• 1 large strip lemon zest
• 6 tablespoons chicken fat
• 2 medium onions, sliced
• 2 green or red bell peppers, stemmed, seeded and cut into thin strips
• 1 rib celery, chopped
• 4 cloves garlic, chopped
• 4 cups cooked white rice

• 6 ounces fresh okra, trimmed and halved lengthwise
• 1 (15-ounce) can peeled whole plum tomatoes, with their juice
• 4 teaspoons kosher salt, plus extra for seasoning
• Freshly ground black pepper
• ½ cup all-purpose flour, plus extra for dredging
• 6 whole chicken legs, split into drumsticks and thighs (about 6 pounds)
• 12 ounces raw andouille sausage, in one piece
• 3 scallions (white and green parts), thinly sliced

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1. Put stock in a medium saucepan along with the garlic head, pickling spice, pepper flakes, anise seeds, if using, bay leaf and lemon zest. Bring to a boil over high heat. Turn the heat as low as it will go, cover, and let the stock steep 1 hour. Strain.
2. Heat 2 tablespoons chicken fat in a large pot over medium heat. Add onions and cook until brown, about 20 minutes. Stir in peppers, celery and chopped garlic; cook 10 minutes. Add okra and cook until soft, about 5 minutes. Add tomatoes (crush them through your fingers into the pot) with their juices, 4 teaspoons salt and lots of pepper. Simmer gently.
3. Put flour into a rimmed dish and season generously with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons chicken fat. Dredge chicken in flour; cook until brown but not cooked through, then add both chicken and broth to vegetables. Cook sausage until brown, about 10 minutes. Set skillet aside with drippings. Slice sausage and add to pot.
4. Add remaining 2 tablespoons of chicken fat to the skillet and heat over medium heat until simmering. Whisk in ½ cup flour to make a paste (roux). Cook, stirring constantly with a wooden spoon, until mahogany brown, about 10 minutes. Cool slightly. Whisk roux into gumbo. Bring to a full boil, then simmer 15 minutes more. Stir in the scallions. Serve.

Makes 8 servings.

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Chicken Breasts with Balsamic & Garlic
From Food Network Kitchens

Ingredients:

• 2 tablespoons vegetable oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breast halves (about 2 pounds)
• 2 tablespoons all-purpose flour
• 1 ²⁄₃ cups chicken broth

• 2 tablespoons unsalted butter, softened
• 5 cloves garlic, smashed and peeled
• 1 sprig rosemary, plus 4 additional sprigs for garnish
• ¹⁄₃ cup balsamic vinegar

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1. Preheat oven to 350°F. Heat a large skillet over medium-high heat and add the oil. Pat chicken dry and season with salt and pepper to taste. Lay breasts smooth-side down in the skillet and cook, turning once, until golden, about 4 minutes per side. While the chicken cooks, work the flour and butter together in a small bowl with a fork to make a paste. Transfer the chicken to a baking dish and bake for 10-12 minutes while you make the sauce.
2. Add the garlic and 1 sprig rosemary to the skillet and cook over medium-high heat to toast slightly, 1 minute. Stir in vinegar, scraping browned bits from the bottom of the pan, and simmer until vinegar begins to thicken and coat the pan, about 1 minute. Add the chicken broth and bring to a boil. Whisk in the flour mixture a bit at a time and bring the mixture back to a full boil. Simmer until the sauce thickens, about 1 minute more. Season with salt and pepper to taste. Serve chicken with sauce and garnish with rosemary sprigs, if desired.

Makes 4 servings.

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Chicken Curry
From Food Network Kitchens

Ingredients:

• ½ large red onion, peeled, cut into small, even chunks
• 2-inch piece peeled fresh ginger
• 5 cloves garlic, peeled
• 2 cups cold water
• 2 tablespoons vegetable oil
• 2 teaspoons Madras-style curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground cardamom (optional)
• Pinch cayenne pepper

• 1 tablespoon tomato paste
• 1 bay leaf
• ½ teaspoon kosher salt
• 3 pounds (about 5 each) skinless, bone-in chicken thighs and drumsticks
• 2 tablespoons plain yogurt
• Small handful fresh cilantro, chopped
• Freshly ground black pepper, to taste
• ½ lemon

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1. Using s-blade, puree onion, ginger and garlic with ¼ cup water.
2. Heat oil in large skillet over medium-high heat. Add onion mixture, curry powder, cumin, cardamom, if using, and cayenne. Cook, stirring, until the mixture begins to stick to the bottom of the pan, 5 minutes. Stir in tomato paste and cook until brick red, 1 minute. Add the remaining 1 ¾ cups water, bay leaf, salt and chicken. Bring to a boil, cover, and reduce heat to medium-low. Simmer until the chicken is tender, about 30 minutes.
3. Transfer chicken to a bowl. Raise heat to high and boil the curry uncovered, stirring occasionally, until it gets thick and saucy, 10 minutes more. Stir in yogurt. Return chicken to the sauce, season with pepper, a squeeze of fresh lemon juice and cilantro. Serve.

Makes 4 servings.

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Chicken Salad Sandwiches
From Food Network Kitchens

Ingredients:

• 1 ½ cups cooked, shredded chicken
• ½ cup mayonnaise
• Kosher salt and freshly ground black pepper
• 8 slices bread

• "Something crunchy" (1 rib celery, 1 small apple, ½ fennel bulb, 3 to 5 radishes or ½ cup sweet or dill pickle slices)
• "Something oniony" (¼ small red onion, 2 scallions [white and green parts] or 1 large shallot)

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1. Put chicken in a large bowl. Chop the "something crunchy" and "something oniony" and add to chicken. Add mayonnaise, salt and pepper, and stir until evenly coated.
2. Toast bread and assemble sandwiches.

Makes 4 servings.

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Chili-Rubbed Chicken with Pico de Gallo
From Food Network Kitchens

Ingredients:

Chicken:

• 2 tablespoons peanut or corn oil
• 4 bone-in skin-on chicken breast halves (about 10 ounces each)
• 2 teaspoons chili powder
• Kosher salt

Pico de Gallo:

• 2 cups cherry or grape tomatoes, halved
• ½ to 1 jalapeño, stemmed and minced (leave seeds in for more heat)
• ¼ medium red onion, grated
• ½ teaspoon kosher salt, plus pinch for garlic
• 1 clove garlic, peeled
• 2 tablespoons extra-virgin olive oil
• ½ cup chopped fresh cilantro
• Warm corn tortillas (optional)

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1. Chicken: Heat oven to 400°F. Heat large ovenproof skillet over medium-high heat. Add oil and heat until simmering. Season chicken with chili powder and salt to taste. Lay chicken in skillet skin-side down and cook until brown, about 4 minutes. Turn chicken, transfer pan to oven and cook until firm, basting occasionally with the pan drippings, 15 minutes.
2. Pico de Gallo: Toss tomatoes with jalapeño, onion and ½ teaspoon salt. Smash the garlic clove, sprinkle with a pinch of salt and with flat side of a large knife, mash and smear the mixture to a coarse paste. Stir garlic paste, olive oil and cilantro into the salsa.
3. Divide the chicken among 4 plates, drizzle with pan drippings and spoon some salsa over and around. Serve with warm corn tortillas, if desired.

Makes 4 servings.

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Chinese Five-Spice Lacquered Chicken
From Food Network Kitchens

Ingredients:

Chicken:

• 1 (3- to 4-pound) chicken, excess fat trimmed and giblets removed
• 3 scallions (white and green parts), cut in 4 pieces
• 6 coin-sized slices fresh ginger
• 1 wide strip orange zest
• 2 teaspoons peanut oil
• 2 teaspoons dark sesame oil
• 2 teaspoons honey
• 1 teaspoon soy sauce
• 2 teaspoons Chinese five-spice powder

Sauce:

• ½ cup soy sauce
• ¼ cup rice vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon finely grated orange zest
• ½ teaspoon peeled, grated fresh ginger
• 1 small clove garlic, minced
• 1 scallion (white and green parts), thinly sliced

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1. Chicken: Heat oven to 425°F. Stuff chicken cavity with scallions, ginger coins and orange zest. Set V-rack in a roasting pan and brush with 1 teaspoon peanut oil. Whisk remaining peanut oil together with sesame oil, honey and soy sauce. Brush all over chicken and sprinkle with five-spice powder.
2. Tuck wings under, cross legs and set chicken breast-side up in rack and roast until just golden brown, 50 minutes. Baste with pan drippings and continue roasting until an instant-read meat thermometer inserted in the thigh registers 170°F, 20-25 minutes more. Transfer to a carving board; let rest for 10 minutes before carving.
3. Sauce: Whisk all ingredients together in a small bowl.
4. Carve chicken. Serve with dipping sauce at table.

Makes 4 servings.

Cooks' Note: Chinese five-spice powder is an aromatic blend of ground cinnamon, cloves, fennel, star anise, and peppercorns or ginger. Asian markets always stock it–and most supermarkets do, too.

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Egg Salad Sandwiches
From Food Network Kitchens

Ingredients:

• 5 large eggs
• ½ cup mayonnaise
• Kosher salt and freshly ground black pepper, to taste
• 8 slices bread

• "Something crunchy" (1 rib celery, 1 small apple, ½ fennel bulb, 3 to 5 radishes, or ½ cup sweet or dill pickle slices)
• "Something oniony" (¼ small red onion, 2 scallions (white and green parts), or 1 large shallot)

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1. Put eggs in a saucepan with cold water to cover. Bring to a boil, cover, and remove from the heat; set aside for 10 minutes. Drain, peel and coarsely chop the eggs. Put in a bowl.
2. While the eggs cook, chop the "something crunchy" and "something oniony" and add to eggs. Add mayonnaise, salt and pepper, and stir until evenly coated.
3. Toast bread and assemble sandwiches.

Variations:

1. Add thick sliced tomatoes and lettuce to the sandwiches. Stir in 2 tablespoons freshly chopped herbs, such as parsley or basil or 2 tablespoons whole grain mustard, to the salads.
2. Stir 2 teaspoons curry powder, ¹⁄₃ cup chopped fresh cilantro and ¼ cup golden raisins into the mix.

Makes 4 servings.

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Espresso Chili Marinated Steak Tostadas
From Food Network Kitchens

Ingredients:

Steak:

• 2 cloves garlic
• 1 ½ teaspoons kosher salt
• ¼ cup double shot brewed espresso, at room temperature
• 2 tablespoons Mexican chili powder blend
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil, plus more for brushing
• 1 ½ pounds skirt steak
• 1 medium red onion, cut into ½-inch-thick discs

Crispy Tortillas:

• Vegetable oil, for frying
• 8 white corn tortillas
• Kosher salt, for sprinkling

Tostadas:

• 1 Hass avocado, thinly sliced
• 1 jalapeno, sliced
• 5 ounces cotija cheese (about 1 cup)
• ½ cup Mexican crema or sour cream
• 1 cup fresh cilantro leaves
• 2 limes, cut into wedges

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For the steak:

1. Smash the garlic cloves on a cutting board, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8" x 8" baking dish. Stir in the espresso, chili powder, black pepper and olive oil. Add the skirt steak and coat the steak evenly with the mixture. Cover and let marinate at room temperature for 30 minutes.

To make the tortillas:

1. Pour vegetable oil into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375°F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
2. Heat the grill to high. Use a skewer to hold the onion discs together. Brush lightly with oil and grill, turning occasionally, until softened and lightly charred, about 15 minutes. Set aside. Grill the steak, turning once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice them against the grain.

To make the tostadas:

1. Evenly mound the steak on each tortilla and top each tostada with grilled onions, avocado, jalapeno and cheese, and then drizzle crema over top. Sprinkle with the cilantro leaves. Serve immediately with lime wedges.

Makes 4 servings.

Cooks' Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork.

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Glazed Smoked Ham
From Food Network Kitchens

Ingredients:

• One 5-to-7-pound smoked ham (shank end)
• 1 large onion, quartered, root end intact
• ¾ cup apricot jelly
• 4 tablespoons cider vinegar
• 3 tablespoons yellow mustard
• 2 teaspoons molasses
• ½ teaspoon Worcestershire sauce

• ¼ teaspoon ground allspice
• Pinch ground cloves
• 8 sprigs fresh thyme, stripped
• 1 ½ cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper

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1. Preheat oven to 350°F.
2. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onion in the center of a foil-lined sheet pan large roasting pan and set the ham on top of it. Bake 1 hour.
3. Meanwhile, stir together the apricot jelly, ¾ cup water, 3 tablespoons of the vinegar, mustard, molasses, Worcestershire, allspice, cloves and thyme leaves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. When the ham has baked for 1 hour, brush with the apricot mixture, and repeat every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
4. Discard the onions, remove foil and pour the pan juices into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
5. Thinly slice the ham and serve with the sauce.

Makes 8-10 servings.

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Hungarian Roast Chicken with Horseradish Sauce
From Food Network Kitchens

Ingredients:

• 4 cloves garlic
• 1 ½ teaspoons kosher salt, plus to taste
• 5 tablespoons unsalted butter
• 1 tablespoon Hungarian sweet paprika
• 1 teaspoon finely ground dried porcini mushrooms (optional) (See Cooks' Note)
• ½ teaspoon caraway seeds, cracked

• Freshly ground black pepper
• 1 (3 to 4-pound) chicken, fat trimmed and giblets removed
• 1 small red onion, quartered
• Zest from ½ lemon, peeled in large strips
• 2 tablespoons drained horseradish
• ¹⁄₃ cup sour cream

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1. Preheat to 450°F. Smash the garlic cloves, sprinkle with 1½ teaspoons salt and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Set half the paste aside. Melt butter in a small saucepan. Stir in half the garlic, the paprika, ground porcini, if using, caraway seeds, and a generous amount of black pepper to the melted butter and cook over medium heat, stirring until fragrant, about 30 seconds. Cool. Smear chicken cavity with reserved garlic paste, then stuff with the onion and lemon zest. Brush the spiced butter over chicken and season with salt.
2. Tuck the wings under the back, cross the legs, and tie them with kitchen twine. Put the chicken on the spit and secure tightly. Roast until golden brown and a meat thermometer inserted in the thigh registers 165°F, about 1 hour. Transfer chicken to a carving board and let it rest for 15 minutes before carving.
3. Whisk the horseradish into the sour cream. Carve the chicken and serve with the sauce.

Makes 4 servings.

Cooks' Note: To make porcini powder, simply grind a few dried porcini mushrooms in a spice or coffee grinder. To crack caraway seeds, place them in a small plastic bag and roll over them with a rolling pin.

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Juniper & Jalapeño Jelly-Glazed Lamb Chops
From Food Network Kitchens

Ingredients:

• 8 juniper berries
• 1 teaspoon coriander seeds
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 (10-ounce) jar red jalapeño jelly
• 2 tablespoons apple cider vinegar

• ¼ cup water
• Vegetable oil for grilling
• 8-rack lamb chops, Frenched
• 1 teaspoon kosher salt
• Freshly ground black pepper

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1. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under grate on cooler side of the grill.
2. Crack juniper berries and coriander seeds in a mortar and pestle or with a small heavy pan. Melt butter in a small skillet and cook juniper, coriander and garlic over medium heat until fragrant, 3 minutes. Whisk in jelly, vinegar and water until smooth and simmer until slightly thick, 5 minutes.
3. Brush grill lightly with oil and season chops all over with salt and pepper. Grill chops, turning when nicely marked, about 3 minutes on each side. Move chops to cooler side of the grill, over the drip pan, and brush generously with some of the jalapeño glaze. Cover and cook, brushing occasionally, until nicely glazed and an instant-read thermometer inserted into the chops registers 120°F for medium-rare. Set aside to rest for 5 minutes. Serve chops drizzled with more glaze.

Makes 4 servings.

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Linguini with Tomatoes & Basil
From Food Network Kitchens

Ingredients:

• 1 pound linguini
• 4-5 medium ripe tomatoes (about 2 pounds), diced
• 1 ½ teaspoons kosher salt, plus more for pasta water
• Freshly ground black pepper
• 1 large clove garlic

• ½ cup extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Large handful fresh basil leaves (heaping ¾ cup)
• 2-4 ounces grated or shredded Parmesan or ricotta salata, for serving (optional)

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1. Bring a large pot of water to a boil and salt it generously. Add pasta and boil, stirring occasionally, until al dente, about 10 minutes.
2. Toss tomatoes in a large bowl, with 1 ¼ teaspoons salt and some black pepper. Smash and peel the garlic clove, sprinkle with remaining ¼ teaspoon salt, and with the flat side of a large knife, mash and smear mixture to a coarse paste. Add garlic paste, olive oil and vinegar to tomatoes. Tear basil leaves into pieces and add to tomatoes.
3. Drain the pasta well and add to the bowl. Season with salt and black pepper to taste and toss to coat evenly. Serve with cheese, if desired, immediately or at room temperature.

Makes 6 servings.

Upgrades: Add pitted black olives, diced fresh mozzarella or both.

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Oven-Baked Ratatouille
From Food Network Kitchens

Ingredients:

• ½ cup extra-virgin olive oil
• 2 medium onions, cut into wedges
• 6 cloves garlic, smashed
• 1 tablespoon Herbes de Provence (see Cooks' Note)
• 1 bay leaf
• 2 zucchini (about 10 ounces each), cut into 1" x 3" wedges
• 1 small eggplant (about 1 pound), unpeeled, cut into 1" x 3" wedges

• 1 red bell pepper, seeded and cut into 1-in. wide strips
• 1 yellow bell pepper, seeded and cut into 1-in. wide strips
• 10 canned whole peeled tomatoes
• 1 tablespoon kosher salt
• Freshly ground black pepper
• 1 tablespoon chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley

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1. Preheat oven to 400°F. Heat oil in an ovenproof Dutch oven over medium heat. Add onions, garlic, Herbes de Provence and bay leaf, cover and cook, stirring occasionally, until the onions are soft, about 10 minutes.
2. Stir in the zucchini, eggplant, bell peppers, tomatoes, salt and pepper, to taste, breaking the tomatoes into rough chunks with a spoon. Once the vegetables sizzle, put the ratatouille in the oven and bake, stirring occasionally, until the vegetables are tender and browning, up to 1½ hours. (If you prefer your vegetables al dente, you can cut the baking time by as much as half.) Remove from the oven and stir in basil and parsley. Transfer to a bowl and serve warm or at room temperature.

Makes 4 servings.

Cooks' Note: Herbes de Provence is a dried herb blend used in Provençal cooking. It includes dried thyme, savory, fennel, bay leaf, and sometimes lavender.

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Pan-Seared T-Bone Steak with Red Wine Sauce
From Food Network Kitchens

Ingredients:

• 1 ½ pounds T-bone steak, room temperature
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 shallots, thinly sliced

• ¾ cup dry red wine
• ¼ cup chicken broth
• 2-4 tablespoons cold, unsalted butter, diced

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1. Heat oven to 450°F.
2. Heat a large, heavy-bottomed skillet over high heat. Pat steak dry and season generously with salt and black pepper. Add oil to hot skillet. When it just begins to smoke, add steak. Reduce heat slightly and cook until steak browns on one side, about 4 minutes. Turn and cook other side for another 2 minutes, then transfer steak to a baking dish and roast in the oven until an instant-read thermometer inserted sideways into steak registers 120°F for medium rare, 6 to 8 minutes.
3. Meanwhile, add shallots to skillet and cook until brown, 2 minutes. Add the wine and broth and use a wooden spoon to scrape up any brown bits still left in the pan. Bring to a boil and cook about 2 minutes. Remove from heat and whisk in butter a piece at a time to make a glossy sauce. Season with salt and black pepper. Keep warm.
4. Transfer steak to a cutting board and let rest for 10 minutes. Cut steak from the bone and slice across the grain. Serve with sauce.

Makes 2 servings.

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Panko-Crusted Halibut
From Food Network Kitchens

Ingredients:

• 7 tablespoons butter
• ¾ cup panko breadcrumbs
• 1 shallot, minced
• 3 tablespoons chopped fresh flat-leaf parsley
• Zest of 1 lemon

• Kosher salt and freshly ground black pepper
• Vegetable oil, for brushing
• Four 5-to-6-ounce halibut fillets
• 2 tablespoons mayonnaise

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1. Heat the oven to 350°F.
2. Melt 4 tablespoons butter in a small pot. Stir in the breadcrumbs, half of the shallots, the parsley and lemon zest, and season with salt and pepper.
3. Brush or spray a large skillet lightly with oil. Sprinkle both sides of the halibut fillets with salt and pepper and place them in the skillet. Spread a thin layer of mayonnaise on top of each fillet, then press the panko mixture on top. Transfer the skillet to the oven until the fish is just cooked through, 15 to 18 minutes depending on thickness.

Makes 4 servings.

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Penne Pasta with Swiss Chard,
Mushrooms and Walnuts
From Food Network Kitchens

Ingredients:

• Kosher salt
• 8 ounces penne pasta
• ½ cup walnuts, roughly chopped
• 5 tablespoons extra-virgin olive oil
• 10 ounces cremini mushrooms, sliced

• 1 large bunch rainbow chard, stems sliced and leaves torn (about 10 cups)
• 1 onion, diced
• ½ teaspoon red pepper flakes
• Lemon wedges for garnish

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1. Bring a large pot of well-salted cold water to a boil. Add the penne and cook, stirring occasionally, until al dente, 8 to 10 minutes. Reserve about 1 ½ cups of the cooking water; drain the pasta.
2. Toast the walnuts in a small, dry skillet over medium heat until fragrant, tossing frequently, about 2 minutes. Remove from the pan and set aside.
3. Meanwhile, heat 3 tablespoons of the olive oil in a large, straight-sided skillet over high heat then add the mushrooms. Cook, stirring occasionally, until browned, about 4 to 5 minutes. Add the chard stems, onions, pepper flakes, 1 tablespoon of the olive oil and season with salt to taste. Cook, stirring occasionally, until the onions are tender, about 5 minutes, then stir in the chard leaves one-third at a time until wilted. Add the penne and enough reserved pasta water to moisten the pasta. Toss it together with tongs, adding more of the pasta water if needed, until pasta is coated. Heat for 2 minutes.
4. Transfer to a large serving platter or bowl, scatter the walnuts over the top, and drizzle the remaining 1 tablespoon olive oil over the top. Garnish with lemon wedges and serve.

Makes 4 servings.

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Prairie-Rubbed Spiced Brined Roast Turkey
From Food Network Kitchens

Ingredients:

Brine:

• 2 gallons water
• 1 ½ cups kosher salt
• 1 cup firmly packed light brown sugar
• 1 (10- to 12-pound) turkey, excess fat trimmed and giblets removed
• 1 medium onion, quartered
• 1 head garlic, halved
• 2 bay leaves
• 6 tablespoons butter, melted

Prairie Rub:

• 3 tablespoons firmly packed light brown sugar
• 3 tablespoons dried Italian seasoning
• 2 tablespoons English-style dry mustard
• 2 tablespoons granulated garlic
• 2 tablespoons sweet paprika
• 1 tablespoon ground ginger
• 1 tablespoon minced dried orange peel
• 2 teaspoons kosher salt
• 1 teaspoon pumpkin pie spice
• 1 teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper

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1. Brine: A day before serving, heat 3 quarts of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt. Remove from heat, add remaining water and stir. Cool to room temperature. Lower turkey into brine. Cover and refrigerate 12 hours or overnight.
2. Rub: Mix all ingredients in a bowl. Pulse mixture in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months.
3. Heat oven to 325°F. Drain and pat turkey very dry inside and out. Place onion, garlic and bay leaves inside the cavity. Set bird breast-side up on a roasting rack in a roasting pan. Brush with butter and spread ½ cup Prairie Rub over entire bird. Tent bird with aluminum foil.
4. Roast turkey for 2 hours. Remove foil. Increase oven temperature to 425°F and continue to roast until an instant-read thermometer registers 170°F in the thigh of the bird, about 30 minutes more. Remove turkey from the oven and set aside to rest 20 minutes. Before carving, remove and discard onion, garlic, herbs and bay leaves.

Makes 8 servings.

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Provençal Rotisserie Roast Beef with Spicy Red Pepper Sauce
From Food Network Kitchens

Ingredients:

Spicy Red Pepper Sauce:

• ½ cup jarred red bell peppers, drained
• ¼ cup fresh flat-leaf parsley leaves
• 3 tablespoons mayonnaise
• 3 tablespoons extra-virgin olive oil
• 1 ½ teaspoons hot pepper sauce, or to taste
• 1 teaspoon Dijon mustard
• 1 clove garlic, peeled
• ½ teaspoon kosher salt

Beef:

• 1 tablespoon kosher salt
• 4 cloves garlic, roughly chopped
• ¼ cup Herbes de Provence
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons freshly ground black pepper
• 5 pounds eye of round roast beef, tied

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Sauce:

1. Puree all the sauce ingredients in a blender until smooth. Transfer to a bowl, cover and refrigerate until ready to serve.

Beef:

1. Scatter salt over the garlic on a cutting board and with flat side of a large knife, mash and smear the mixture to a coarse paste. Mix the garlic in a bowl with the Herbes de Provence, eye of round and pepper.
2. Insert the rotisserie spit lengthwise through the center of the beef. Then rub the herb mixture all over the beef. Set up rotisserie. Slide drip pan under the beef and add about ½-in. water to the pan. Cook at 450°F until a thermometer inserted into center of the roast registers 125°F for medium-rare or up to 140°F for medium-well, about 60-75 minutes.
3. Transfer roast on spit to a platter to rest for 20-30 minutes. Remove strings. Thinly slice the roast. Serve warm or at room temperature with the sauce.

Makes 6 servings.

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Red-Cooked Pork with Steamed Chinese Buns
From Food Network Kitchens

Ingredients:

• 2 tablespoons vegetable oil
• 1 pork blade roast (about 6 pounds)
• 1 ½ teaspoons Chinese five-spice powder
• 1 cup dark soy sauce
• ¼ cup light soy sauce
• 1 teaspoon kosher salt

• 4 scallions, trimmed then cut into 2-in. pieces
• 1 (2-in.) piece fresh ginger, smashed
• 5 cloves garlic, smashed and peeled
• 8 store-bought Chinese buns (baozi or mantou)

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1. Heat oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 15 minutes. Sprinkle five-spice powder over meat. Transfer to a large pot. Add about a cup of water to the pan and scrape up any brown bits that cling to the pan. Add to the pot with the meat.
2. Add the dark and light soy sauces to the meat along with salt, scallions, ginger and garlic. Turn the meat over in the sauce mixture, then add enough water to surround the meat, about 10 cups. Bring the liquid to a simmer, cover and reduce the heat to medium-low. Braise the pork gently, turning every 40 minutes or so, until the meat is fork tender, about 2 hours. Allow pork to cool to room temperature in the braising liquid, then remove from the pot.
3. Bring liquid to a boil and cook over medium-high heat until reduced by about half. Place buns in steamer basket of the multicooker. Set in cooker, cover, and steam buns for 15 minutes, or according to package instructions. Slice the pork and serve warm or at room temperature with buns and extra sauce on the side.

Makes 8 servings.

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Roast Chicken & Veggies
From Food Network Kitchens

Ingredients:

• 1 medium to large onion
• 4 medium carrots
• 2 ribs celery
• 8 small red potatoes
• 4-8 cloves garlic, smashed
• 1 lemon, quartered
• ½ bunch fresh thyme

• 3 tablespoons unsalted butter, melted
• ½ teaspoon kosher salt, plus more for seasoning
• Freshly ground black pepper
• 1 roasting chicken (about 4 pounds)
• 1 cup chicken broth

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1. Heat oven to 375°F. Halve, peel and trim onion, leaving root end intact; cut each half into 3 wedges. Halve carrots lengthwise (if very fat) and cut into 2– to 3–in. wedges. Cut celery into 3-in. pieces. Halve potatoes.
2. Toss prepared vegetables, garlic, 2 lemon quarters and 3 sprigs of thyme in a roasting pan with about a tablespoon of butter, and season with the ½ teaspoon salt and some black pepper. Season cavity of chicken with additional salt and black pepper. Tuck remaining thyme and lemon into chicken. Tie legs together with kitchen string. Set chicken, breast side up, on the bed of vegetables, brush butter over skin, and season with salt and black pepper.
3. Roast chicken for 1 hour. Give vegetables a quick stir; increase oven temperature to 425°F. Continue to cook until skin is golden and an instant-read thermometer inserted into the thigh registers 175°F, 15 minutes more.
4. Transfer vegetables to a platter. Tip chicken so all juices run back into the roasting pan. Transfer chicken to platter with vegetables.
5. Set roasting pan on a burner over medium-high heat. Stir with a wooden spoon to release brown bits clinging to the pan. Whisk in broth. Bring to a boil and cook until slightly thicker, 5 minutes. Transfer to small pitcher.
6. Carve chicken. Serve with vegetables and sauce.

Makes 2-4 servings.

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Roast Pork Loin with Apples
From Food Network Kitchens

Ingredients:

• 2 tablespoons vegetable oil
• 1 (2-pound) boneless center-cut pork loin, trimmed and tied
• Kosher salt and freshly ground black pepper
• 1 medium onion, thickly sliced
• 2 carrots, thickly sliced
• 2 stalks celery, thickly sliced
• 3 cloves garlic, smashed

• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 4 tablespoons cold unsalted butter
• 2 apples, such as Cortland or Rome, peeled, cored and cut into 8 slices
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard

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1. Preheat oven to 400°F.
2. In large ovenproof skillet heat oil over high heat. Season pork loin generously with salt and pepper. Sear until golden brown on all sides, 2-3 minutes per side. Transfer to a plate and set aside.
3. Add onion, carrot, celery, garlic, herbs and 2 tablespoons butter to skillet. Stir until browned, about 8 minutes. Stir in sliced apples, then push mixture to sides; set pork loin in middle of skillet along with juices from plate. Transfer skillet to oven and roast until instant-read thermometer inserted into center of meat registers 140° to 150°F, 30-35 minutes. Cooks' Note: Pork cooked this way will be slightly pink. If desired, cook the pork to 160°F, but it will not be as moist.
4. Transfer pork to cutting board and cover loosely with foil. Arrange apples and vegetables on serving platter. Remove and discard herbs. Return skillet to high heat and add vinegar, scraping bottom with wooden spoon to loosen browned bits. Reduce by half; add cider and reduce by half again. Shut off heat and whisk in mustard and remaining 2 tablespoons butter. Adjust seasoning with salt and pepper.
5. Remove strings and slice roast into ½-in. thick pieces. Arrange over apple mixture. Drizzle some sauce over meat and serve rest on side.

Makes 4 servings.

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Salami & Provolone Panini
From Food Network Kitchens

Ingredients:

• 8 slices (about ³⁄₈-in. thick) country-style white bread
• ½ cup prepared onion jam
• 6 ounces sliced provolone cheese
• 1 roasted red pepper, sliced

• 4 ounces sliced hard salami, such as sopressata or capicola
• 4 teaspoons Dijon mustard
• 1 clove garlic, halved
• Extra-virgin olive oil, for brushing the pan

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1. Heat a grill.
2. Spread 1 side of each slice of bread with 1 tablespoon onion jam. Top half the bread with a few pieces of provolone, pepper and salami. Spread 1 teaspoon mustard over the salami and top with the remaining bread, jam side down.
3. Rub both sides of each panini with the garlic clove. Brush pan with oil. Grill the sandwiches 1 or 2 at a time until the bread is golden brown and the cheese has melted, about 4 minutes. Halve and serve immediately.

Makes 4 servings.

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Salmon Burgers
From Food Network Kitchens

Ingredients:

• 1 ¼ pounds skinless salmon filets, very cold
• 1 large egg
• 1 shallot, minced
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh dill
• 2 teaspoons whole-grain mustard
• 2 teaspoons kosher salt, plus additional for grilling

• 1 teaspoon finely grated lemon zest
• Olive oil, for grilling
• Freshly ground black pepper, to taste
• 4 hamburger buns or English muffins, toasted
• Tomato slices, tartar sauce, mustard or other condiments of your choice

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1. Cut salmon into 1-in. cubes; freeze for 5 minutes. Process egg, shallot, parsley, dill, mustard, salt and lemon zest in processor until fairly smooth. Add half chilled salmon and pulse to make a chunky paste. Add remaining salmon and pulse 10 times to make a rough-textured mixture. Wet your hands with cool water and shape the mixture into 4 patties, each about ¾-inch thick. Place each patty on a square of waxed paper and refrigerate, lightly covered, for 30 minutes.
2. Heat a grill to medium-high heat. Brush patties with olive oil and season with salt and pepper. Pick each patty up by its paper and turn it oil-side down onto grill (the paper should peel right off). Cook without pressing, and don't move them until you see distinct grill marks, about 3 minutes. Brush lightly with olive oil and season with salt and pepper. Flip the patties and cook until burgers give just a bit when pressed, about 1 ½ minutes. Transfer the burgers to a platter, cover loosely with foil and let rest for 2 minutes. Serve on buns with your favorite condiments.

Makes 4 servings.

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Southwestern Cobb Salad with Chili-Rubbed Steak
From Food Network Kitchens

Ingredients:

Dressing:

• 2 cloves garlic
• ½ teaspoon kosher salt
• ¹⁄₃ cup mayonnaise
• ¹⁄₃ cup buttermilk
• 1 tablespoon chipotle hot sauce
• 3 tablespoons minced fresh cilantro
• 1 scallion (white and green parts), very thinly sliced
• 1 teaspoon finely grated orange zest

Steak:

• 1 tri-tip steak or other sirloin steak (about 1¾ pounds)
• Kosher salt
• 2 tablespoons chili powder
• 1 tablespoon extra-virgin olive oil
•  

Salad:

• 1 ripe Hass avocado torn into pieces
• 3 ripe medium tomatoes, diced
• 1 orange, cut into segments
• ½ medium jicama, peeled and diced (about 2 cups)
• 4 ounces Cotija cheese, crumbled (about 1 cup)
•  

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1. Dressing: Smash garlic cloves, sprinkle with salt, and with the flat side of a large knife, mash into a coarse paste. Combine paste with mayonnaise, buttermilk, hot sauce, cilantro, scallion and orange zest, and whisk well to make a creamy dressing.
2. Steak: Position a rack and broiler pan about 6 inches from heat and heat to high. Season steak with salt. Stir chili powder with oil and rub on both sides of steak. Lay steak on hot pan and broil, turning once, 8 to 10 minutes per side for medium-rare. Transfer steak to a cutting board and rest 5 minutes. Cut into cubes.
3. Salad: Halve, seed, peel and dice the avocado. Put romaine into a large salad bowl. Arrange steak, avocado, tomatoes, orange, jicama and cheese over the lettuce in wide strips and season with salt and pepper.
4. At the table, pour about 3 tablespoons of dressing over the salad and toss well. Pass the remaining dressing.

Makes 6 servings.

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Southwestern Pulled Brisket Sandwiches
From Food Network Kitchens

Ingredients:

• 3 pounds beef brisket
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 5 cloves garlic, peeled and smashed
• 1 Spanish onion, halved and thinly sliced
• 1 tablespoon chili powder
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ¼ cup apple cider vinegar

• 1 ½ cups water
• 1 (14 ½-ounce) can whole peeled tomatoes, with juices
• 2 whole canned chipotle chiles en adobo
• 2 bay leaves
• 3 tablespoons molasses
• Soft sandwich buns
• Pickled jalapeños

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1. Season the beef generously with salt and pepper. Heat the slowcooker insert over medium-high heat. Add the oil and heat just until beginning to smoke. Add the meat and cook, turning once, until browned on both sides, about 10 minutes total. Set meat aside.
2. Add garlic, onion, chili powder, coriander and cumin to drippings in the skillet and stir until fragrant, about 1 minute. Add vinegar and boil until it's almost gone, scraping the bottom of the pan with a wooden spoon. Stir in water and return meat to the insert. Transfer the insert to the slowcooker sleeve.
3. Crush the tomatoes through your fingers into the slowcooker; add the tomato juices, chipotles, bay leaves and molasses. Cover the cooker, set it on low and cook until the brisket pulls apart, about 8 hours.
4. To serve, leave the meat in the slowcooker and use 2 forks to pull it apart and stir it evenly into the sauce; season with salt and pepper, to taste. Remove and discard bay leaves. Pile the meat on sandwich buns and serve with jalapeños.

Makes 6-8 servings.

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Spaghetti with Spicy Greens & Garlic
From Food Network Kitchens

Ingredients:

• 1 ½ teaspoons kosher salt, plus additional for pasta water
• 16 cloves peeled garlic, thinly sliced
• ¹⁄₃ cup extra-virgin olive oil
• 2 medium yellow onions, halved and sliced

• ¹⁄₈ teaspoon crushed red pepper
• 12 ounces spaghetti
• ¼ cup grated Pecorino Romano cheese
• 12 cups torn greens (mustard, kale, chard, escarole or a mix)

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1. Bring a large multicooker pot of cold water to a boil and salt it generously.
2. Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes. Take care that garlic doesn't get too brown. Using a slotted spoon, transfer garlic chips to a paper towel. Pour off and reserve all but 2 tablespoons of oil. Add onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes. Season with the 1 ½ teaspoons salt.
3. Using the large insert, lower spaghetti into the water and cook, stirring occasionally, until al dente, 8 to 10 minutes. Scoop out and reserve about 1 cup of the pasta water; lift pasta from pot. Transfer pasta to a bowl and toss with cheese. Cover.
4. Add greens to the water and cook, uncovered, until just tender, about 3 minutes. Lift greens from the water, shake off excess water, add them to onions, and cook, stirring occasionally, until tender, about 4 minutes. Toss pasta and greens together in the bowl, adding more water as necessary to keep the pasta from clumping. Scatter the garlic chips over the top and serve.

Makes 4 servings.

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Spicy Carrot Sambal
From Food Network Kitchens

Ingredients:

• 8 ounces carrots, peeled
• 2 tablespoons vegetable oil
• 6 whole cloves garlic, peeled
• 1 jalapeño, stemmed and cut into 1-in. pieces
• 2 tablespoons sugar

• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons Asian fish sauce or soy sauce
• 1 scallion (white and green parts), thinly sliced
• 3 tablespoons chopped fresh cilantro

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1. Using s-blade, process jalapeño and garlic until finely chopped. Set aside.
2. Using slicer/shredder disk, shred carrots in food processor.
3. Put oil, garlic and jalapeño in a small skillet over medium heat and cook, stirring, until the garlic is lightly browned, about 5 minutes. Remove from heat.
4. Mix sugar and garlic mixture in a bowl; cool.
5. Add the lime juice and fish sauce and stir to dissolve the sugar completely. Add the carrots, scallion and cilantro, and toss. Serve.

Makes 2 to 4 servings.

This salad is great with grilled chicken, pork or fish. It is wonderful with Southeast Asian curries and rice dishes.

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Spicy Shrimp Celery and Cashew Stir-Fry
From Food Network Kitchens

Ingredients:

• 1 tablespoon soy sauce
• 1 tablespoon dark sesame oil
• 1 tablespoon Shao Hsing wine or pale dry sherry
• 1-in. piece peeled fresh ginger
• 3 cloves garlic
• ½ to 1 teaspoon crushed red pepper flakes

• 2 tablespoons vegetable oil
• 4 ribs celery, thinly sliced (about 3 cups)
• ¾ cup (4 ounces) roasted salted cashews
• ¾ teaspoon kosher salt
• 1 pound peeled and cleaned medium shrimp
• 3 scallions, thinly sliced (white and green separated)

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1. Mix soy sauce, sesame oil and wine in a medium bowl and set aside. Using s-blade, chop ginger, garlic and red pepper flakes in a mini-food processor. Set aside.
2. Using slicer/shredder disk, slice celery. Set aside.
3. Heat a large skillet or wok over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil; add celery and cashews. Season with ¼ teaspoon salt and stir-fry until celery turns green. Transfer mixture to a plate.
4. Add remaining oil, shrimp and remaining ½ teaspoon salt; stir-fry until shrimp curl, about 2 minutes. Add ginger-garlic mixture and scallion whites, and stir-fry until fragrant, 1 minute. Return celery to pan with most of the scallion greens and soy sauce mixture. Stir-fry to blend flavors, 1 minute. Transfer to a platter and garnish with scallion greens. Serve.

Makes 4 servings.

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Steamed Sea Bass with Citrus & Herb
From Food Network Kitchens

Ingredients:

• 1 medium bunch fresh herbs such as dill, parsley, thyme, tarragon, or a mix
• 1 lemon
• 1 lime
• 1 small orange

• 4 6-ounce sea bass or red snapper fillets
• ¼ cup extra-virgin olive oil
• ½ teaspoon kosher salt, plus additional for seasoning
• Freshly ground black pepper

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1. Chop enough herbs to make ¼ cup and set aside. Finely grate about 1 teaspoon zest from each citrus fruit and add to the chopped herbs. Fill steamer.
2. Make a bed of remaining whole herbs in bottom of steamer and cover with 3 or 4 slices of each citrus fruit (reserve remaining lemon and lime for juice). Lay 2 fish fillets skin side down on top of herbs, drizzle with some oil, and season with salt and pepper. Place 2 remaining fillets skin side up on top of other fillets. Turn steamer on and cook for 25 minutes or just until fish is barely cooked through.
3. Squeeze about 1 tablespoon each of juice from remaining lemon and lime into a medium bowl. Season with ½ teaspoon salt and pepper to taste. Gradually whisk in remaining olive oil, starting with a few drops, then adding rest in a steady stream to make smooth dressing. Stir in reserved herbs and zest.
4. Divide the fish among 4 plates, discarding whole herbs and citrus slices, and drizzle dressing over the fish. Pass extra dressing at the table.

Makes 6 servings.

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Sunday Beef Pot Roast
From Food Network Kitchens

Ingredients:

• 8 sprigs fresh parsley
• 8 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons vegetable oil
• Flour
• 1 boneless beef chuck roast (about 4 pounds)
• Kosher salt and freshly ground black pepper

• 2 medium onions, sliced
• 6 cloves garlic, smashed and peeled
• 1 cup red wine
• 1 (15-ounce) can whole peeled tomatoes
• 4 medium carrots, cut in chunks
• 2 ribs celery, quartered
• 1 ¼ pounds medium red potatoes, quartered

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1. Heat oven to 325°F. Tie parsley, thyme and bay leaves together with a piece of kitchen string.
2. In a large Dutch oven with a tight-fitting lid, heat oil over medium-high heat. Spread flour out on a plate. Season beef generously with salt and black pepper, then roll in the flour and shake off excess. Sear the meat uncovered, turning until all sides are well-browned, 10-12 minutes. Transfer beef to a plate.
3. Add the onions and garlic and cook, stirring, until browned, about 5 minutes. Add wine and boil until syrupy, about 3 minutes, using a wooden spoon to scrape up the brown bits that cling to the pan. Add tomatoes, crushing by hand as you add them. Season with salt and pepper. Nestle beef in the tomatoes and onions; add just enough water to cover meat ¾ of the way. Tuck herb bundle into liquid, cover, and bring to a simmer. Transfer pot to oven and cook until meat is just tender, about 1 ½ hours.
4. Scatter vegetables around meat; continue cooking uncovered until the beef and vegetables are very tender, about 40 minutes. Discard the herb bundle. Season broth with salt and black pepper to taste. Remove meat and tent with foil on a cutting board to rest 10 minutes before slicing.
5. Arrange the vegetables on a platter. Slice meat against the grain and add it to the platter. Spoon some broth over meat and pour remainder into a small pitcher to serve at the table.

Makes 4-6 servings.

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Tamarind-Glazed Salmon
From Food Network Kitchens

Ingredients:

Fish:

• 4 6-ounce salmon fillets, with skin
• Olive oil
• ¼ cup Tamarind Barbecue Sauce, plus additional for serving (see recipe, below)
• Kosher salt

Sauce (Makes 1½ cups):

• 1 ripe medium tomato
• ½ cup tamarind concentrate
• ¹⁄₃ cup packed dark brown sugar
• 3 chipotle chiles in adobo sauce
• 2 tablespoons sherry vinegar
• 1 clove garlic, smashed
• 1 tablespoon kosher salt

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1. Preheat the broiler to high. Line a broiler pan with aluminum foil and set the rack in the pan. Soak the onion in a bowl of very cold water while you prepare the salad.

To cook the fish:

1. Position the prepared broiler pan about 6 inches from the heat. Lightly brush the salmon flesh first with olive oil and then with some of the tamarind sauce, using about half the sauce for the 4 fillets. Season with salt to taste. Carefully lay fish, skin side down, on the hot broiler pan. Broil the fish until just firm and brown, brushing with more sauce halfway through the cooking, for a total of 7 to 8 minutes. Remove the pan from the oven and set aside for 5 minutes to let the salmon finish cooking. Divide the fish among serving plates, spoon some salad next to each fillet, and pass any remaining tamarind sauce at the table.

Tamarind Barbecue Sauce:

1. Preheat the broiler. Line a small pan with aluminum foil and broil the tomato, turning as needed, until the skin chars and splits on all sides. Wrap the tomato in the foil and cool.
2. Core the tomato and chop it roughly, skin and all?it is going to be quite juicy and you want to keep all of it. Puree the tomato with the juices in a food processor or blender with the tamarind concentrate, brown sugar, chipotles, vinegar, garlic, and salt until smooth.

Makes 4 servings.

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Texas-Style Chili
From Food Network Kitchens

Ingredients:

• 8 pounds medium tomatoes
• 3 medium onions, quartered with root end intact
• 4 poblano chiles
• 4 jalapeños
• 1 head garlic, separated into cloves, peeled
• 2-3 chipotle chiles in adobo sauce, chopped
• 2 tablespoons dried oregano, preferably Mexican
• 1 teaspoon ground cinnamon, preferably Mexican

• ½ teaspoon ground cloves
• 8 pounds beef chuck, cut into ½-in. cubes
• 2 tablespoons kosher salt, plus extra for seasoning
• ½ cup vegetable oil
• ¹⁄₃ cup chili powder, plus 4 teaspoons
• ¹⁄₃ cup ground cumin, plus 2 teaspoons
• ½ cup all-purpose flour
• 3 (12-ounce) bottles Mexican lager-style beer

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1. Position a rack about 6 inches from the broiler and heat to high. Line a broiler pan with foil. Working in batches, if needed, spread tomatoes out on the pan and broil, turning until charred on all sides. Repeat with onions, poblanos, jalapeños and garlic. Cool slightly. Stem roasted chiles, catching juices and seeds that run onto the pan, and put them in a food processor with the tomatoes, onions, garlic and chipotles. Pulse until coarsely textured. Add oregano, cinnamon and cloves, and pulse briefly.
2. Spread meat out on a sheet of aluminum foil, pat dry and season generously with salt to taste. Heat some of the oil in a large skillet over high heat and brown some of the meat well on all sides, talking care not to crowd the pan. Transfer the cooked meat to a large pot. Repeat until all of the meat is cooked.
3. Whisk ²⁄₃ cup chili powder, ¹⁄₃ cup cumin and flour into the meat drippings to make a paste. Whisk in 2 bottles of the beer. Add the meat to the pot along with the tomato mixture, water to cover, and the 2 tablespoons salt. Bring to a boil, reduce the heat to low, cover and simmer for 45 minutes. Uncover and simmer, stirring occasionally, until the meat is tender and the sauce is thick, about 1 ½ hours.
4. Just before serving, stir in the remaining beer, 4 teaspoons of chili powder and 2 teaspoons of cumin. Serve.

Makes 12-16 servings.

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Tomato Ricotta Pizza
From Food Network Kitchens

Ingredients:

Dough:

• 1 cup tepid water
• 3 tablespoons extra-virgin olive oil, plus as needed
• 2 teaspoons sugar
• 1 ½ teaspoons kosher salt
• 3 cups all-purpose flour, plus as needed
• 2 ½ teaspoons (1 package) active dry yeast

Topping:

• 4 ripe (2 pounds) red tomatoes
• 3 cloves garlic, minced
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• Freshly ground black pepper, to taste
• 2 cups fresh ricotta cheese, room temperature
• 5-6 sprigs fresh basil, oregano, parsley or a mix, leaves stripped and torn

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Dough:

1. Stir water, 3 tablespoons oil, sugar and salt in a liquid measuring cup to dissolve sugar. Pulse flour and yeast in a food processor. Add liquid, pulsing to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until smooth and elastic, 10 minutes. (Add a little flour if needed to prevent sticking.) Shape into a ball. Put in a lightly oiled bowl and turn to coat with oil. Cover with plastic wrap; rise at room temperature until double in size, about 1 hour. Punch dough down, knead briefly, shape into a ball, cover and let rise until soft and puffy, about 45 minutes.

Topping:

1. Grate or slice tomatoes on large-hole grater. (If very juicy, drain lightly in a strainer.) Add garlic and oil and season with salt and pepper.
2. Heat oven to 425°F. Divide dough in half and form one portion into a round. Brush pizza screen or crisper with oil, place round on top. Top with half of the tomato; bake until golden and crisp, about 15 minutes. Top with spoonfuls of cheese and a sprinkling of herbs. Serve. Repeat with remaining ingredients.

Makes two 12-in. pies.

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Turkey Burger with Wasabi Mayo
From Food Network Kitchens

Ingredients:

Burgers:

• 2 ¼ pounds ground turkey
• 6 scallions (white and green parts), finely chopped
• 3 tablespoons soy sauce
• 1 tablespoon mirin
• 1 ½ teaspoons dark sesame oil
• 1 teaspoon kosher salt, plus additional for seasoning
• Vegetable oil, for brushing
• Freshly ground black pepper

• 6 sesame seed hamburger buns
• 1 ½ ripe Hass avocados, halved, pitted and thinly sliced
• 6 slices ripe tomato
• 1 ½ cups alfalfa sprouts
• ¹⁄₃ cup pickled ginger
•  

Mayonnaise:

• 4 teaspoons water
• 4 teaspoons wasabi powder
• ½ cup mayonnaise

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1. Heat grill.
2. Mayonnaise: Stir water into the wasabi powder in a small bowl and let stand for 5 minutes. Stir in mayonnaise.
3. Burgers: Using your hands, gently mix turkey with scallions, soy sauce, mirin, sesame oil and 1 teaspoon of the salt in a large bowl. Divide turkey mixture into 6 equal portions, then into balls by gently tossing from hand to hand. Shape into 6 loosely packed 1-in. thick patties. Press the center of each patty so it is slightly thinner than the edges. Brush with oil and season the outside with salt and black pepper to taste.
4. Grill burgers, turning once, until cooked through, about 14 minutes total. Set burgers aside to rest while grilling the buns until lightly toasted. Season the avocado and tomato with salt to taste. Serve the burgers on the buns with the wasabi mayonnaise, avocado, tomato, sprouts and pickled ginger.

Makes 6 servings.

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Turkey with Pomegranate Glaze
From Food Network Kitchens

Ingredients:

Brine and turkey:

• 6 quarts water
• 1 ½ cups kosher salt, plus more for seasoning
• ¾ cup light brown sugar
• ¼ cup coriander seeds
• One 2-inch piece fresh ginger, sliced
• 2 bay leaves
• 1 gallon ice cubes
• One 16- to 18-pound turkey, giblets removed
• 2 celery stalks, cut into 4 pieces
• 1 lemon, quartered
• 1 onion, quartered
• 4 sprigs parsley

Glaze:

• ½ cup pomegranate molasses
• 1 tablespoon Aleppo pepper
• 1 tablespoon unsalted butter
• 2 teaspoons soy sauce

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1. For the brine and turkey: In a large stock pot, bring water, 1 ½ cups kosher salt, sugar, coriander, ginger and bay leaves to a boil over high heat. Lower heat and simmer for 10 minutes, stirring occasionally to make sure the salt and sugar dissolve. While the brine is simmering, place the ice in a bucket or pot big enough to hold the turkey. Pour the brine over the ice. When the brine has cooled, add the turkey. Place a heavy object like a plate or lid on top of the turkey to keep it submerged in the brine. Refrigerate for 8 to 12 hours.
2. Position an oven rack on the lowest level of the oven and preheat the oven to 450°F. Remove the turkey from the brine and pat it dry; discard the brine. Tuck the wings underneath the turkey. Sprinkle the turkey inside and out with salt. Put the celery, lemon, onion and parsley into the cavity of the turkey and tie the legs together with kitchen twine. Place breast-side down in a roasting pan fitted with a rack. Roast for 30 minutes.
3. For the glaze: While the turkey roasts, combine the pomegranate molasses, 3 tablespoons water and Aleppo pepper in a medium saucepan and bring to a simmer. Adjust heat and simmer, uncovered, until thick and syrupy, 5 to 10 minutes. Stir in the butter and soy sauce and remove from heat.
4. After 30 minutes of roasting, turn the turkey breast-side up and lower the oven temperature to 325°F. Roast 3 hours longer, or until a meat thermometer inserted into the thickest part of the thigh but not touching bone registers 160°F. When the thermometer registers 155°F, or during the last 30 minutes of cooking, begin basting with glaze every 5 to 10 minutes. Remove the turkey from the oven and allow to rest for 15 minutes before carving.

Makes 16 to 18 servings, allowing 1 pound per person.

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Tuscan Chicken Stew
From Food Network Kitchens

Ingredients:

• 1 (15-ounce) can cannellini or great Northern beans
• 8 bone-in skinless chicken thighs (about 3 pounds)
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 4 cloves garlic, smashed and peeled
• Pinch crushed red pepper flakes

• 1 large sprig rosemary
• 1 tablespoon tomato paste
• ½ cup dry red wine
• 1 (14-ounce) can chopped tomatoes
• ¾ cup chicken broth
• 1 small head escarole (about 8 ounces)
• ½ cup freshly grated pecorino cheese (about 1 ounce)

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1. Rinse and drain the beans in a colander.
2. Heat the bottom of the double casserole over medium-high heat. Pat chicken dry with paper towels and season all over with salt and black pepper. Add oil to casserole. Brown chicken skin (rounded) sides down, in batches if necessary, about 5 minutes per side. Transfer to a plate.
3. Reduce heat to medium; add onion, garlic, red pepper flakes and rosemary; cook, stirring, until onions are slightly soft, 5 minutes. Stir in tomato paste and cook until brick red, about 1 minute. Add wine and use a wooden spoon to scrape up any brown bits that cling to the pan. Bring to a boil and cook until syrupy, about 1 minute. Add beans, tomatoes and chicken broth; bring to a boil. Nestle the chicken pieces in the stew, adding any collected juices to the pan. Simmer stew, covered, until the chicken is cooked through, about 15 minutes.
4. Trim the escarole and tear the leaves into bite-size pieces. Wash and drain well. Add to stew and cook until wilted, about 4 minutes. Stir in cheese and season with salt and black pepper to taste. Serve.

Makes 4 servings.

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Whole Wheat Oatmeal Waffles
with Apples and Sausage
From Food Network Kitchens

Ingredients:

Waffles:

• 1½ cups milk
• 1 package active dry yeast (about 2 heaping teaspoons)
• 6 tablespoons unsalted butter, melted
• 1 cup bread flour
• ½ cup whole wheat flour
• ½ cup light brown sugar
• ¼ teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 2 large eggs, lightly beaten
• ½ teaspoon baking soda

Saut?ed Apples and Sausage:

• 4 baking apples, like Rome or Gravenstein
• 2 tablespoons unsalted butter
• ½ pound fresh sage breakfast sausage
• ½ cup apple cider
• ½ cup heavy cream
• ½ teaspoon kosher salt
• 2 teaspoons chopped fresh sage leaves
• 1 tablespoon chopped fresh flat-leaf parsley

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

Waffles:

1. The evening before serving, start preparing batter to give it time to rise. Warm milk in small sauce pan or microwave until it is about body temperature, about 100?F. Transfer to large bowl. Sprinkle yeast over surface of milk. Set aside until yeast dissolves and foams, about 5 minutes. Whisk in butter, flours, brown sugar, and salt, stirring to remove all lumps. Cover tightly with plastic wrap. Leave at room temperature overnight, or at least 6 hours.
2. When ready to serve: Preheat waffle iron to desired setting.
3. Whisk oats, eggs and baking soda into batter.
4. Pour ¹⁄₃ to ½ cup of batter per waffle and cook until the outside of waffle is crisp and inside is cooked through, 3 to 5 minutes.

Saut?ed Apples and Sausage:

1. Peel, core, and cut apples into large dice; set aside.
2. In a heavy skillet, melt 1 tablespoon of butter, add sausage, and cook until firm and brown, about 5 minutes. With slotted spoon, transfer the sausages to a plate to cool. Cut on an angle into 1-inch pieces.
3. Add remaining tablespoon butter to pan. Add apples and cook until lightly browned, about 5 minutes. Return sausage to pan with collected juices, along with cider, heavy cream, salt, and sage. Bring to a boil; cook until cream is thickened, about 3 minutes. Stir in parsley. Serve over waffles.

Makes 4-6 servings.