Recipe

Ditch the cans of beans and boxed pasta, and make this simple (yet sophisticated) surf and turf the next time you go camping.

Farideh is taking it back to the county fair with her recipe for cookie-coated fried ice cream, funnel cake, and hot fudge sauce.

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.