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Showing 7,111 - 7120 of 9,400 results for beans
Egg Foo Young
Video
| 06:53
Geoffrey Zakarian uses a wok to make a veggie-packed breakfast for his family.
Ranch Pork Chop Supper
Video
| 01:11
Ree shares a pork chop sheet-pan supper that's perfect for kids to help with in the kitchen.
New Thai BBQ Chicken with Papaya Salad
Video
| 13:51
Jet Tila knows that no one can resist this herbaceous, spice-laden and sticky-sweet grilled chicken, especially when it's served with a fresh and spicy salad.
Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette
Recipe
| Courtesy of Conundrum
Jacques Torres
PROFILES
Fondly referred to as Mr. Chocolate, Jacques Torres is the authority on all things related to chocolate. He began his apprenticeship at 15 at the best pastry shop in Bandol, a small town in the south of France. In 1986, Jacques was awarded the prestigious M.O.F. (Meilleur Ouvrier de France) medal in pastry. He was (and still is) the youngest pastry chef in history to earn the distinction; he was only 26. A pioneer in the bean-to-bar movement, Torres opened his first chocolate store and factory in New York in 2000. He was named the James Beard Pastry Chef of the Year in 1994 and inducted into the foundation's Who’s Who of American Food & Beverage in 2003. Most recently, he joined the Emmy award-winning Netflix series "Nailed It!" as head judge in 2018. Jacques makes his home in New York City, and is married to a fellow chocolatier.
Chocolate Bread Pudding with White Chocolate Sherbet
Recipe
| Courtesy of Gale Gand
- Total Time:
- 2 hours 10 minutes
Roasted Chilean Sea Bass with a Compote of Salsify, Zucchini and Breen Beans in a Port Wine-Black Truffle Vinaigrette
Recipe
| Courtesy of Conundrum
- Total Time:
- 40 minutes
Mock Duck
Video
| 01:44
Juicy, flavorful julienne vegetables are soaked in a rich sauce and rolled in thin layers of bean curd skin to create a light vegetarian dish for the Lunar New Year.
Egg and Hash Brown Burritos
Video
| 23:46
In this class, FNK's Dave Mechlowicz will show us how to wrap up eggs, cheese, hash browns and beans into breakfast sandwiches that are delicious for lunch and dinner, too.
