Cookie Throwdowns

$49.99

Baked Ham and Veg, 1926 – Giclee Print

$9.99

For potheads who’d rather eat their weed than smoke it, this tasty bakin’ bible serves up thirty-five easy-to-make, craving-busting recipes packed with every stoner’s favorite ingredient. Guaranteed to produce cannabilicious results every time, all of the recipes in Baked! have been written (and thoroughly tested) by an established food writer and “herb” specialist.   From classics like Hash Brownies and Alice B. Toklas’s Choc Chunk and Pecan Cookies to bud-boosted versions of foodie faves like Baked! Potatoes and Herbal Quiche, this smokin’ cookbook includes a sweet snack, pipin’ pastry, or blowin’ biscuit for every taste bud. So find your kitchen—because this smorgasbord of gustatory ganja delights will take your recreational activities to a much higher level. From the Trade Paperback edition.

$23.98

- More than 250 favorite recipes from the food staff that work behind the scenes in the Food Network Kitchens. – Kitchen tips and techniques that will ensure recipe success. – Exquisite photography provides inspiration and confidence that every dish will be a success.

$30.86

The first cookbook to come out of Food Network Magazine includes 250 recipes, more than 100 cooking tips, fullcolor photos, sneak peeks of the Food Network stars home kitchens, an allphoto recipe index and more. Original. 250,000 first printing. Author: Food Network Magazine (COR) Subtitle: 250 Fun Fast Recipes Publication Date: 2011/03/15 Number of Pages: 395 Binding Type: Paperback Language: English Depth: 1.00 Width: 7.25 Height: 9.25

$12.56

Every week, Jill Cordes and Marc Silverstein, hosts of Food Network’s popular show iThe Best Of, take viewers to unexpected places in search of the best of food, drink, and merriment. From the smallest prairie towns to the biggest cities, from five-star dining rooms to greasy spoons, from Maine to Maui, these reporters traverse the country, cameras at the ready and forks in hand. Part recipe collection, part scavenger hunt, part confessional, Food Network Best of The Best Of gives readers a behind-the-scenes look at life on the road to discover why a drugstore in South Dakota sells 3,000 donuts a day or where to find the finest matzoball soup in Iowa. Whether it’s a Cordon Bleu-trained chef amidst the slot machines of Las Vegas or the ranch wife who opened an eatery in a one-horse town, the book, like the show, showcases the breadth and variety of the food experience in America.

$12.96

Ideas for foods that are both comforting and delicious. Everyone has fond memories of recipes that evoke the warmth of home and family and soul-satisfying foods. In 400 Best Comfort Food Recipes, there are satisfying favorites as well as new interpretations for modern comfort food. Some of these recipes were published in 300 Best Comfort Food Recipes. There are 100 brand new ones that will also be welcome in any home cook’s repertoire. A sampling of the comfort-inspired recipes: Old-fashioned pea soup with smoked ham Meat loaf and mashed potato pie Baked polenta with roasted vegetables Classic scalloped potatoes Fudgy chocolate brownies Buttermilk pancakes with spiced maple apples. Each recipe is simple and reliable, yet extremely comforting and delicious. Many encourage a make-ahead process to freeze for later use. With recipe shortcuts and serving suggestions throughout, this collection will add a new comfort food tradition in any home.

$18.74

The first cookbook to come out of Food Network Magazine includes 250 recipes, more than 100 cooking tips, full-color photos, sneak peeks of the Food Network stars’ home kitchens, an all-photo recipe index and more. Original. 250,000 first printing.

$46.99

FOOD,HONEY PACKETS,1/2 OZ

$23.09

No time to cook after work? Want to stock your freezer with oven-ready meals? Can’t stand all the last minute work associated with entertaining? The Best Make-Ahead Recipe will put you in control of all your cooking with recipes specifically engineered to the make-ahead approach. Sure, you can make your favorite dishes to heat later, but once food is refrigerated or frozen, flavor and texture suffer–pasta turns mushy, meat dries out, and almost everything tastes less than fresh. Built from the ground up, these make-ahead recipes are guaranteed to withstand storage and reheating without compromise. Make-ahead dishes like frozen lasagna and macaroni and cheese will come out of the oven just as saucy and cheesy as fresh-baked; stuffed chicken breasts will cook up juicy and tender even after two days in the fridge; and your make-ahead mashed potatoes will be so creamy and fresh-tasting your guests will think you’ve just mashed them over a hot stove. The test kitchen also provides precise instructions on scaling recipes up or down as well as detailed reheating instructions that won’t leave you guessing. A lifesaver for busy families, The Best Make-Ahead Recipe will give you the recipes, tips, and techniques to plan and cook ahead–whether you are hosting a dinner party or want to put fresh-tasting food on the table every night of the week. COOK NOW AND SAVE TIME LATER OVEN-READY ENTREES THAT WON’T DISAPPOINT Have you been tempted by the convenience of ready-to-cook breaded stuffed chicken breasts at the supermarket? They might look good, but once cooked, the breading becomes soggy and the fillings taste bland. The Test Kitchen shows you how to pretoast bread crumbs for a guaranteed crunchy crust, and for the filling they rely on a highly seasoned mixture of cheeses and fresh herbs, whose flavors won’t become muted. BAKED GOODS THAT GO FROM FREEZER TO OVEN Most make-ahead coffeecakes are baked and then frozen, which can result in a dry texture. Here is a sturdy coffeecake batter (with an extra egg and additional butter) that can be either refrigerated or frozen right in the cake pan. When ready to serve, simply pop it into the oven, and in no time you’ll get a fresh-baked coffeecake with a moist, tender crumb. MEALS THAT DO DOUBLE DUTY Turn Sunday night’s Braised Brisket into Monday night’s quick and heartyToasted French Dip Sandwiches or an easy Meat Ragu. These double-duty recipes offer a variety of family-friendly weekend cooking options that will give you a headstart on organizing your weeknight meals. You’ll never look at leftovers the same way again. SLOW-COOKER FAVORITES YOU’LL REALLY WANT TO EAT The problem with slow-cooker stews is that by the time the meat becomes fork-tender, the vegetables have turned mushy and dull. For the Test Kitchen’s beef stew, they found that wrapping the carrots and potatoes in a foil packet and placing the packet on top of the stew allows the vegetables to cook up just right and retain their b

$21.7

WILTONRecipe Right. Recipe Right is constructed of heavygauge steel that provides an evenheating performance. Baking experts prefer it for perfectlybrowned baked goods. The nonstick coating makes food release and cleanup a breeze This package contains one Mini Muffin Pan with twelve cavities: 11×73/4×7/8in. Imported.