This is Molly’s farm version of an *everything but the kitchen sink* cookie. It has peanut butter-filled pretzels that Nick has by the gallon in the shop, espresso beans to keep the beet truck drivers awake during the long harvest days and rich cocoa powder that mimics the nutrient-dense soil! Bonus: Once they’re baked, the mix-ins look like organic matter in the soil. Fun.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Cookies
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Combine Cookies
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 20 min
Yield: 12 to 13 big cookies

Ingredients

1 cup (2 sticks/226 grams) unsalted butter, melted and cooled slightly
1 cup (200 grams) packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs
1 tablespoon (13 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
4 ounces (113 grams) white chocolate, coarsely chopped
1/3 cup (60 grams) rainbow chips
2/3 cup (65 grams) peanut butter pretzels, coarsely crushed
1/3 cup (60 grams) caramel bits
1/3 cup (60 grams) chocolate-covered espresso beans
Flaky salt

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper and set aside.

In a large bowl, whisk together the butter, brown sugar and granulated sugar to combine. Whisk in the eggs one at a time, mixing well after each, then whisk in the vanilla. Sprinkle the flour and cocoa evenly over the surface of the mixture, followed by the kosher salt, baking powder and baking soda. Give the dry ingredients a rough little whisk to combine, then whisk them into the rest of the batter until mostly incorporated. Switch to a rubber spatula and fold in most of the white chocolate (reserving a handful for the top), most of the rainbow chips (reserving a handful for the top), most of the peanut butter pretzels (reserving a handful for the top) and all of the caramel bits and espresso beans.

Scoop heaping 1/4‐cup (100-gram) balls of dough onto the prepared sheet pans, 2 1/2 inches apart, evenly spacing out 6 balls of dough per pan. Flatten slightly and top with the remaining white chocolate, rainbow chips, peanut butter pretzels and a pinch of flaky salt. It’ll look a little crowded on top of these cookies but they’ll spread.

For the best results, bake one pan at a time in the center of the oven. If you’re short on time, you can bake both pans at once, on the upper middle and lower middle racks, switching each pan to the other rack and rotating the pans 180 degrees a little over halfway through the bake time. Bake until the cookies are puffed and set around the edges but still gooey in the middle; begin checking for doneness after 12 minutes. If you have an instant-read thermometer handy, aim for an internal temperature in the range of around 175 degrees F. Let cool completely on the pans (or sneak a warm one if you must).

Store in an airtight container at room temperature. These are best within a few days of baking. After that they’ll be okay for a few more days, but if you anticipate that you won’t finish the batch in that time, I’d recommend freezing unbaked balls of dough and baking one or two at a time whenever the craving strikes. Unbaked balls of dough can be frozen in an airtight container for up to 3 months. Bake from frozen and add a few minutes onto the baking time.

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Molly Yeh’s “Everything But The Kitchen Sink” Cookie 🍪 | Girl Meets Farm | Food Network


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Guy Fieri visits the Garden State to count down some of the best Diners, Drive-Ins and Dives spots in New Jersey, from mile-high meatloaf and bone marrow burgers to legendary bagels and more!
#FoodNetwork #GuyFieri #NewJersey
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

0:06 – Mile-High Meatloaf
1:29 – Pancakes
3:07 – Corned Beef Reuben
5:50 – Pork Platter
8:27 – Bacon, Brisket & Pulled Pork Sandwich
9:32 – Jalapeño Bagel
12:29 – Bone Marrow Burger
15:24 – “The Abe Frohman” Sausage Sandwich

Visit the Spots:
Vincentown Diner – https://vincentowndiner.com
Life Pancake Company – https://order.online/store/27698589?pickup=true&redirected=true
Jersey Shore BBQ – https://jerseyshorebbq.com
Moo Yai Thai – https://www.mooyaithai.com
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Bagel Street Grill – https://order.toasttab.com/online/bagelstreetgrill
Cavé Bistro – https://www.cavebistro.com
Big Pinks BBQ – https://bigpinksbbq.com

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Top #DDD Videos in New Jersey with Guy Fieri 🍴🔥 Diners, Drive-Ins and Dives | Food Network


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Taste your way through Indiana’s best bites! From loaded cheesesteaks and meatball subs to birria tacos, these local favorites serve up the best flavors in the Hoosier State.
#FoodNetwork #GuyFieri #Indiana
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

0:00 – Intro
0:06 – Philly Cheesesteak
0:59 – Revelo Sandwich
3:52 – Choripán
6:33 – Chicken and Dumplings
9:57 – Vegan Birria Taco
13:27 – Red Beef Tamales
16:32 – Italian Meatball Sub

Visit the Spots:
South Side Soda Shop – https://southsidesodashop.com
Subito – https://subitosoups.com
Che Chori Foods – https://www.chechori.com
His Place Eatery – https://hisplaceeatery.com
Tlaolli – https://www.tlaolli.org
The Tamale Place – https://www.thetamaleplace.com
Indy’s Historic Steer-In – https://www.steerin.net

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Top #DDD Videos in Indiana with Guy Fieri 🏎️ Diners, Drive-Ins and Dives | Food Network


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How to Cook Like an Italian: Part 10 🇮🇹
Gabe’s refined version of chicken parm is nothing like you’d find at your favorite red sauce Italian joint. Golden, crispy chicken cutlets are topped with melty mozzarella, juicy cherry tomatoes blistered in a hot oven and plenty of torn basil. He finishes the meal with his Chocolate Salami, a playful and classic no-bake Italian dessert that looks just like its namesake.

Which Italian classic should Gabe make next? Let us know in the comments below! 🇮🇹🍅

Get the recipes:
▶ Chicken Parm with Blistered Cherry Tomatoes and Basil: https://foodtv.com/4fMPiZC
▶ Chocolate Salami: https://foodtv.com/4qhnIJ3

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:36 – Cut the Chicken Breast Halfway
01:07 – Pound the Chicken
01:50 – Prep the Breading Materials
03:18 – Bread the Chicken
04:37 – Place Cherry Tomatoes in Oven
05:25 – Warm Clarified Butter in a Pan
06:01 – Fry the Chicken
07:30 – Remove Tomatoes from Oven
07:46 – Cut Up Mozzarella & Place on Chicken
08:48 – Place Chicken in Oven
09:00 – Pick Tomatoes off the Vine
09:22 – Add Basil, Garlic & Seasonings
09:48 – Mix
10:07 – Remove Chicken from Oven
10:15 – Plate the Chicken Parm
10:52 – Taste
11:31 – What Is Chocolate Salami?
12:00 – Melt Chocolate
12:15 – Combine Ingredients in a Bowl
13:07 – Chop Up Cookies
13:37 – Add Dried Fruits & Nuts to Chopped Cookies
13:55 – Add Chocolate to First Mixture
14:00 – Combine Both Mixtures
14:41 – Spread onto Plastic & Wrap as Salami
15:20 – Place in Freezer
15:36 – Remove from Freezer
16:00 – Roll in Powdered Sugar
16:12 – Wrap with Kitchen Twine
16:36 – Slice It Up
17:00 – Taste

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #ChickenParmesan

How to Cook Chicken Parm Like an Italian with Gabe Bertaccini 🇮🇹


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Ree Drummond combines frozen dinner rolls and hot dogs to become Pretzel Dogs!

Get the recipe 👇

Pretzel Dogs
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 25 min
Yield: 6 pretzel dogs

Pretzel dogs are an airport delicacy for me, and every time I eat one, I feel instantly transported to LaGuardia Airport, where I first had one many years ago. (I wonder if any cookbook author has ever associated something delicious with LaGuardia Airport? This may be a first.) The truth is, pretzel dogs are so easy to make at home, and the results are eve better than what you’ll get at LaGuardia! I’m not sure if that is a comfort or not, haha. You do have to remember to thaw the frozen dinner rolls overnight in the fridge, but once they’re thawed out, the process really does move quickly! And the quantity is limited only by the number of hot dogs and frozen dinner rolls you have on hand. Great for teenagers and middle-agers alike!

Ingredients

Cooking spray
6 frozen dinner roll dough balls, thawed, at room temperature
6 hot dogs
1/4 cup baking soda
1 large egg, beaten
1 teaspoon pretzel salt
Heavenly Maple Mustard, recipe follows, for serving
Refrigerator Pickles, recipe follows, for serving

Heavenly Maple Mustard:
1/2 cup mayonnaise
1/2 cup grainy brown mustard or Dijon mustard
1/4 cup maple syrup
1 teaspoon paprika
1/2 teaspoon kosher salt

Refrigerator Pickles:
2 English cucumbers
3 tablespoons chopped fresh dill
1 teaspoon mustard seeds
2 green onions, white parts only, thinly sliced
1 1/2 teaspoons kosher salt
2/3 cup white wine vinegar

Directions

Preheat the oven to 425 degrees F. Mist a sheet pan with cooking spray. Bring a 4-quart pot of water to a boil.

Roll one dinner roll into a long skinny roll about twice the length of the hot dogs you’re using.

Starting at one end and tucking in the open end of the dough to start, coil the dough around the hot dog, being careful not to pull the dough too tight.

Leave the end of the hot dog exposed and tuck in the other end of the dough.

Repeat to roll up the rest of the hot dogs in dough.

Slowly add the baking soda to the boiling water. (Don’t add it too fast or the water could boil over. Don’t ask me how I know this.)

One by one, lower a wrapped hot dog into the water and let it boil for 30 seconds, carefully moving it around the water so that it boils evenly. (If the dough comes loose on one end, no worries! You can fix it after it comes out of the water.)

Remove the hot dog to the prepared sheet pan and repeat with the rest.

Brush the dough with the beaten egg and sprinkle on some pretzel salt.

Bake the pretzel dogs until the surface is deep golden like a pretzel, 10 to 12 minutes.

Serve with Heavenly Maple Mustard and Refrigerator Pickles on the side!

Heavenly Maple Mustard:
Yield: About 1 1/2 cups

In a medium bowl, combine the mayonnaise and mustard. Add the maple syrup, the paprika and the salt. Stir until everything is mixed together. Then transfer the mixture to a half-pint jar and screw on the lid. Keep refrigerated for up to 2 weeks!

Refrigerator Pickles:
Yield: 1 quart

Slice the cucumbers about 1/8 inch thick. (Use a v-slicer or mandoline if you prefer!)

In a 1-quart mason jar, layer a few cucumber slices, a little of the dill, some of the mustard seeds and a little of the green onion.

Continue layering the ingredients, pressing and packing everything as you go.

Add the salt and the vinegar and top it off with cold water until it covers the ingredients. Screw on the lid tightly. Then turn the jar over a few times to mix.

Refrigerate for at least 8 hours before using. Store in the fridge for up to 2 weeks.

Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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