Sauteed broccolini and melted provolone cheese make an irresistible snack.

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Deb Perelman brings us into the cozy home kitchen where she grew her popular blog, Smitten Kitchen. With her signature blend of practical tips and personal stories, she helps us all create instant everyday classics for real life.

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Broccolini Melts from Smitten Kitchen | Smitten Kitchen | Food Network


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Scottadito literally means “burnt fingers” in Italian!

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Lamb Chops Scottadito
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 2 hr 35 min (includes marinating)
Active: 15 min
Yield: 2 to 4 servings

Scottadito — “burnt fingers” in Italian — are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name.

Ingredients

Zest and juice of 1 lemon
6 garlic cloves, grated
2 tablespoons coarsely chopped fresh rosemary, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup extra-virgin olive oil
8 lamb rib chops, about 1 inch thick, bones frenched (about 1 1/2 pounds)
2 lemons, halved
Flaky salt, for serving

Directions

Whisk together the lemon zest and juice, garlic, rosemary, pepper flakes and 1 teaspoon kosher salt in a large bowl. Whisk in the oil in a slow stream. Add the lamb chops and toss well to coat. Cover and marinate in the refrigerator at least 2 hours and up to 8 hours, tossing once or twice during marinating.

When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the lamb from the refrigerator 20 minutes before you are ready to cook. Scrape any marinade solids off the lamb. Season lightly with kosher salt.

Grill the lamb until nicely charred on all sides (grill both sides and also grill the fatty edge), about 6 minutes total for medium-rare chops. Place the halved lemons cut-side down on the grill and grill for 2 to 3 minutes.

Serve the chops with a sprinkle of flaky salt, the grilled lemons and some chopped fresh rosemary.

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Growing up, taco night for Molly meant a box mix with hard corn shells, a taco seasoning packet and her mother’s signature meat of choice: ground turkey! This is her homemade version of that, but instead of hard-shell tacos, she’s upping the ante with pan-fried, chewy flour ones. It’s the taco night of her nostalgic dreams… mmm.
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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.

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Fried Flour Shell Turkey Tacos
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 12 tacos

Ingredients

2 tablespoons (25 grams) neutral oil, plus more for frying
12 street taco-size flour tortillas
Kosher salt
1 pound (454 grams) ground turkey
1 medium onion, finely chopped
3 tablespoons (45 grams) tomato paste
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
1 1/2 cups (360 grams) beer
1 tablespoon (15 grams) cider vinegar
Shredded Cheddar, shredded lettuce, sour cream, chopped scallions, red salsa, lime wedges and fresh cilantro leaves, for serving

Directions

For the taco shells, line a baking sheet with a cooling rack and heat about 1 inch of neutral oil in a large skillet to about 350 degrees F.

Add a tortilla to the skillet and cook until just softened, about 10 seconds. Use tongs to flip the tortilla, then fold in half (with the tongs in the middle to create a pocket) to create a taco shell. After about 10 seconds, the shell should hold its shape. Continue to fry, turning as needed, until crisp and golden all over, 1 to 2 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining tortillas (once you get good at it, you can be working on a few at a time in the oil.)

For the taco filling, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground turkey and onion and cook and crumble with a wooden spoon until the turkey is lightly browned, 3 to 4 minutes. (If your turkey gives off a lot of juices, increase the heat to reduce them before proceeding.) Add the tomato paste, chili powder, cumin, paprika, garlic powder, oregano, cayenne and 1 teaspoon salt. Stir to coat the meat in the spices. Add the beer and vinegar. Bring to a vigorous simmer and cook until very thick, 8 to 10 minutes.

Spoon the filling into the taco shells and serve with toppings of your choice.

Leftover taco filling will also keep for up to 2 days. The taco shells should be eaten as soon as they are made.

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Molly’s Fried Flour Shell Turkey Tacos | Girl Meets Farm | Food Network


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Four moms face off in a cooking showdown with surprise baskets! In the appetizer round, they tackle coffee, pheasant, escarole and peanut butter blossom cookies. Then it’s pork shoulder, baby food, mustard greens and red quinoa for the entrée before finishing with bison grass vodka, guava paste, pistachios and crustless PB&Js in dessert.
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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 restaurant 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.
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Moms Take Over the Chopped Kitchen | Full Episode Recap | S15 E13 | Food Network


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Michael Symon’s stuffed tomatoes are grilled then stuffed with ground beef, onions and rice for a simple, yet flavorful dish that is perfect for summer.
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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!

Stuffed Tomatoes

RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 50 min
Active: 30 min
Yield: 4 servings

Ingredients

4 large heirloom tomatoes
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces 80/20 ground beef
2 cloves garlic, minced or grated
1 small red onion, diced
Zest of 1 lemon
1/2 cup finely chopped mint
1/2 cup finely chopped parsley
1 1/2 cups cooked long grain rice
1/4 cup toasted pine nuts
4 ounces goat cheese
2 tablespoons panko breadcrumbs

Directions

Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Cut the tops off each tomato and scoop out the inside flesh into a bowl. Set aside the tomato shells. Roughly chop the inside tomato flesh or break it up with your hands, yielding 1 cup. Drizzle with olive oil and season with salt and pepper.

Place a large saute pan over the direct heat side of the grill and add a drizzle of olive oil. Season the ground beef with salt and pepper. When the oil is hot, add the ground beef and cook until it begins to brown, breaking it up into smaller pieces as it cooks, 3 to 4 minutes. Add the garlic, onions, lemon zest, another drizzle of olive oil and a pinch of salt. Give it a stir and cook until fragrant and the onions are translucent, 2 to 3 minutes. Then stir in the reserved tomato insides. Cook for about 1 minute, scraping the bottom of the pan for any brown bits. Add the mint and parsley. Give it one more stir and remove from the heat. Add the rice, pine nuts and goat cheese.

Fill each reserved tomato shell to the top with the beef mixture and place into a cast-iron skillet. Sprinkle with the panko and drizzle with olive oil. Place on the indirect heat side of the grill and close the lid. Bake until golden brown on top, 20 to 25 minutes. Serve with olive oil drizzled over the top.

Cook’s Note

Oven Method: Bake at 350 to 400 degrees F until golden brown on top, 20 to 25 minutes.

Special equipment: grill, cast-iron skillet

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Michael Symon’s Stuffed Tomatoes 🍅🔥 Symon’s Dinners Cooking Out


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