Recipe

Farideh demonstrates how to transform your steakhouse dinner into a decadent hash in this episode of The Cooking Show.

On this episode of The Cooking Show Farideh makes Pizza Piena, also known as Pizza Rustica, Pizza Gain, or Pizza Chiena.

Farideh is whipping up a snack you shouldn’t only eat during football season: Frito Pie. This uniquely American dish isn’t a pie, but instead a bag of corn chips topped with chili and fixings.

Farideh is making Ash-e Reshteh, a thick and herbaceous Persian noodle soup with four kinds of flavorful toppings.

On this episode of The Cooking Show, Farideh is in her home kitchen making Iranian grape leaves stuffed with a savory beef & rice filling.

Farideh is making the Juicy Lucy, a Minneapolis-born cheeseburger that features melty cheese tucked inside the burger patty.

Farideh is back in her kitchen making a savory beef and pork ragu served with creamy polenta and an herb dressing, a perfect meal for a cold winter night.

It’s chewy, it’s cheesy, it’s saucy, it’s Detroit-style pizza!

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste.

Chef Lee Tiernan of Black Axe Mangal showcases for us his take on a football (soccer) stadium essential: The chili puff pocket. A portable pastry for snacking at halftime alongside a pint.

With citrus in season, this cocktail is the perfect way to add some fizz to your brunch. With a blend of citrus and bold ginger flavor, Cara Nicoletti whips up a cocktail that is sure to please.

Farideh is back in her family’s home kitchen in Maryland and is making not one, but two versions of her beloved crab soup.