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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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Blueberry-Pomegranate Power Bowl
Recipe courtesy of Bobby Flay
Total: 9 hr
Active: 30 min
Yield: 2 servings
Level: Intermediate

Ingredients

Toasted Quinoa Croutons:
Nonstick spray
1 cup old-fashioned rolled oats, such as Bob’s Red Mill
3/4 cup quinoa
1/2 cup slivered almonds
1/2 cup pumpkin seeds
Large pinch kosher salt
1/2 to 2/3 cup coconut oil, melted
2 tablespoons agave syrup

Power Bowl:
1 cup old-fashioned rolled oats, such as Bob’s Red Mill
2 cups frozen organic wild blueberries, plus a few extra for garnish
1 frozen banana, halved
1 cup nonfat Greek yogurt, plus 1/4 cup for garnish
3/4 cup pomegranate juice
2 tablespoons honey
2 tablespoons pomegranate molasses
Juice of 1/2 lemon
2 teaspoons freshly grated orange zest
Pomegranate seeds, for garnish, optional

Directions

For the croutons: Preheat the oven to 300 degrees F. Line a 9-by-13-inch baking sheet with parchment paper, and spray with nonstick spray.

Toss the oats with the quinoa, almonds, pumpkin seeds and salt in a large bowl. Add 1/2 cup coconut oil (if it has hardened in the jar, melt it in the microwave or on the stove over low heat) and agave. Toss until the mixture forms clumps; if it seems dry, add more coconut oil, 1 tablespoon at a time.

Spread the crouton mixture onto the prepared baking sheet in a thin, even layer. Bake on the middle oven rack until light golden brown, about 45 minutes–it will feel sticky when just out of the oven but will crisp up as it cools.

Remove the baking sheet to a baking rack and let cool completely. Break into clusters. (Makes about 3 cups. Extra can be stored at room temperature in a tightly covered container for 3 days.)

For the power bowl: Put the oats in a blender and blend until powder-like. Add the blueberries, banana, yogurt, pomegranate juice, honey, pomegranate molasses, lemon juice and orange zest. Blend until smooth.

Transfer the mixture to a container with a tight-fitting lid and refrigerate for at least 8 hour and up to 24 hours. (This will help create a smoother consistency as the oats will absorb some of the liquid and become thicker.)

To serve, divide the power bowl mixture between 2 bowls. Top with a dollop of yogurt, a few blueberries, some pomegranate seeds if using, and some quinoa croutons.

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How to Make Bobby’s Blueberry-Pomegranate Power Bow | Brunch @ Bobby’s | Food Network


The content discusses the benefits of including video content in marketing strategies. It mentions how videos can increase engagement and reach a wider audience, leading to higher conversion rates. Videos are also shown to improve brand awareness and retention among consumers. The article highlights that videos are more likely to be shared on social media platforms, increasing their reach even further. Additionally, video content is a versatile tool that can be used for various purposes such as product demos, tutorials, and storytelling. Overall, incorporating videos into marketing campaigns can significantly boost a company’s overall performance and success.

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Ina cooks up a smoky, hearty pasta dish that is easy to prepare and packed with tons of flavor!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Shells with Broccoli Rabe & Pancetta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 to 5 servings

Ingredients

Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook’s Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving

Directions

Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.

Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

Cook’s Note

The only way to truly make 1/4-inch-diced pancetta is to buy one big chunk and cut it yourself. Delis often slice it much too thin.

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Ina Garten’s Shells with Broccoli Rabe & Pancetta ​| Barefoot Contessa | Food Network


The content discusses the impact of artificial intelligence (AI) on businesses, highlighting how AI can increase efficiency, productivity, and innovation. It also mentions challenges such as data privacy and ethical concerns that need to be addressed. The content emphasizes the importance of companies incorporating AI into their strategies to stay competitive in today’s rapidly evolving technological landscape. It also explains how AI can be used in various industries like healthcare, finance, and manufacturing to improve processes and decision-making. Overall, the content highlights both the benefits and challenges of integrating AI into business operations.

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Tired of the same ol’ boring baked potatoes? Try the hasselback method.

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Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.

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Three Cheese Hasselback Potatoes
RECIPE COURTESY OF ROBERT IRVINE
Level: Easy
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 6 servings

Ingredients

6 medium baking potatoes (8 to 10 ounces each)
1 ounce lemon juice
1/3 cup butter, melted
1 tablespoon chopped fresh parsley
2 teaspoons sea or kosher salt
1 teaspoon ground black pepper
1 cup finely grated mixed Parmesan, gruyere and double Gloucester cheese

Directions

Preheat the oven to 400 degrees F.

Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.

Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 30 minutes.

After 30 minutes, remove the potatoes, re-heat any remaining butter and drizzle on top. Divide the cheese mixture over the potatoes. Bake the potatoes until the cheese is melted and the potatoes are cooked through, about 15 minutes. Once melted, remove the potatoes and serve.

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3-Cheese Hasselback Potatoes with Robert Irvine | The Best Thing I Ever Made | Food Network


The content discusses the benefits of incorporating mindfulness practices into daily routines for improved emotional well-being. Mindfulness techniques such as deep breathing, meditation, and gratitude exercises have been shown to reduce stress, anxiety, and depression while promoting a greater sense of calm and overall happiness. By incorporating mindfulness into daily habits, individuals can develop a greater awareness of their thoughts and emotions, leading to better decision-making and healthier relationships. Overall, the practice of mindfulness can have profound effects on mental health and quality of life, making it a valuable tool for achieving emotional balance and inner peace.

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Michael tops his halibut with an indulgent serving of caviar!
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Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.

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Slow Roasted Halibut
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 1 hr
Active: 30 min
Yield: 4 servings

Ingredients

Fish:
1 1/2 sticks (12 tablespoons) unsalted butter, softened
Four 6- to 8-ounce halibut fillets, skin removed
Kosher salt and freshly ground black pepper
12 middle neck clams, cleaned
3 cloves garlic, smashed
2 shallots, roughly chopped
Small bundle fresh parsley with stems, roughly chopped (optional)
1 cup dry white wine

Beurre Blanc:
1 cup Champagne
2 sprigs fresh thyme
1 fresh bay leaf
1 shallot, thinly sliced
Juice and peel of 1 lemon
1 teaspoon black peppercorns
1 stick (8 tablespoons) unsalted butter, cubed and chilled
1 tablespoon creme fraiche
Kosher salt and freshly ground black pepper
4 ounces uni
1 tablespoon finely sliced chives

Serving:
1 zucchini, thinly sliced on a mandoline
Zest of 1 lemon
Extra-virgin olive oil
Caviar

Preheat the oven to 250 degrees F.

For the fish: Line a quarter sheet pan with parchment paper. Butter the parchment with 2 tablespoons of the butter, then smear another 2 tablespoons on the halibut fillets. Season the fillets on both sides with salt and place in the oven to slow roast until opaque and cooked through, about 15 minutes.

Meanwhile, heat a deep-sided pan over medium-high heat until very hot. Add the remaining 8 tablespoons butter, the clams, garlic, shallots, parsley and a pinch of salt. And the wine, immediately cover with a lid and steam until the clams open, about 5 minutes. Transfer the clams to a bowl and set aside. Pour the clam cooking liquid through a fine-mesh strainer and set aside.
For the beurre blanc: Combine the reserved clam liquid, Champagne, thyme, bay leaf, shallots, lemon juice and peel and peppercorns in a large saucepan. Bring to a boil over medium-high heat and reduced by two-thirds (the saucepan will be almost dry), 10 to 15 minutes. Strain through a fine-mesh strainer fitted with a coffee filter into a small pot.

Place the pot over medium-low heat, add a few cubes of the chilled butter and whisk constantly until the butter is melted. Repeat the process 2 more times with the remaining butter. Don’t allow the sauce to boil or it will break. Whisk in the creme fraiche and a pinch of salt. Using an immersion blender, blend the uni into the sauce, then stir in the chives. Remove the clams from their shells, add them to the beurre blanc and keep the sauce warm until ready to serve.

For serving: Cover the bottom of each plate with a layer of zucchini slices, slightly overlapping them in a circular pattern. Top with the lemon zest and a drizzle of olive oil and season with salt and pepper. Place a halibut fillet on the zucchini, spoon the beurre blanc over the fish, then top with caviar.

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Michael Symon’s Slow Roasted Halibut | Worst Cooks in America | Food Network


The content discusses the benefits of a plant-based diet, highlighting the positive impact on overall health, environmental sustainability, and animal welfare. It emphasizes the importance of incorporating more fruits, vegetables, whole grains, and plant-based proteins into meals to reduce the risk of chronic diseases, support weight loss, and boost energy levels. The article also mentions the significance of choosing organic and locally sourced produce to minimize exposure to pesticides and support local farmers. Overall, the plant-based diet is promoted as a wholesome and nutritious way of eating that can benefit individuals, animals, and the planet.

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Alex Guarnaschelli FINALLY spills the tea on the Chopped ice cream machine and how to use it, while Tiffany shows us how to make steak tartar using a whipped cream dispenser!
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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!

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#Chopped #IceCream #AlexGuarnaschelli #TiffanyFaison #FoodNetwork

How to Use the DREADED Chopped Ice Cream Machine with Alex and Tiffany | Food Network


The content discusses the importance of setting clear boundaries in relationships to maintain healthy dynamics and avoid conflict. It emphasizes the need for effective communication and mutual respect when establishing and enforcing boundaries. Additionally, the article highlights the potential challenges that may arise when setting boundaries, such as resistance or pushback from others. It also offers tips on how to communicate boundaries assertively and handle any conflicts that may arise as a result. Overall, the content underscores the significance of boundaries in fostering positive relationships and self-care.

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