‘We like to sneak attack with extra flavor wherever we can!’ says the Food Network star, who teamed up with her 16-year-old daughter for their new cookbook Cook It Up. ‘‘Mixing fresh garlic and garlic powder is simple enough but really amplifies that tasty, familiar flavor.’ Adds Clark: ‘Shallots are naturally sweet, so they balance the bitterness of the garlic beautifully’

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Families can be divided for a lot of reasons – money; family secrets; sibling rivalries. Or, in my family’s case, food network star Ina Garten, aka The Barefoot Contessa. For years, my…

When Yonah Shimmel’s Knish Bakery opened on New York City’s Lower East Side, you could get a fat, potato-filled knish for three cents. That was in 1910. Today, you’ll have to fork over $3.50, but not much else has changed. The Shimmel family (now spelled Schimmel) still runs the place, six generations after Romanian immigrant Yonah Shimmel started peddling his wife’s knishes from a cart in Coney Island. Lots of copycats have followed, but co-owner Ellen Anistratov insists Shimmel’s is the true knish: mashed potato in a thin dough; baked, not fried; round, not square. To this day, the family keeps the recipe a secret, but in honor of the shop’s 100th birthday, Food Network Kitchens created this version.

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These tiny arepas are the perfect bite. The spicy mayo, creamy avocado and crispy chorizo pair perfectly with the warm, chewy arepas.

Cookbook author, blogger and Food Network star Molly Yeh likes to celebrate Hanukkah with this easy roast chicken, which gets a double dose of flavorful from baharat, a spice mixture that’s popular in Middle Eastern cooking, and a savory-sweet pan sauce. (The recipe makes more of the baharat than you’ll need, so save the remainder in an airtight container to use later.) Be sure to refrigerate the seasoned chicken for at least 1 hour or up to overnight, which will help the skin crisp in the oven.

These rich, creamy and cheesy potatoes are a crowd-favorite side dish.

Eddie Jackson can pinpoint the moment he began falling in love with food: the first time he rolled out homemade biscuit dough with his grandmother Geraldine. She was the head chef at the high school in his hometown, Americus, GA, for more than 45 years, and as a kid Eddie spent mornings in the cafeteria, helping her prep. “Seeing how excited the kids would get as they came through the breakfast line to get my grandmother’s biscuits stuck with me,” Eddie says. The women in his family have passed down the recipe for generations. This recipe works for drop biscuits or cutouts. “My grandmother would do both,” Eddie says.

Not sure where to start when it comes to cooking Indian food? We asked Aarti, our newest Food Network Star, to share her top five spice-rack staples; plus how and when to use them.

You'll be a Food Network star in no time.

Easy to make but impressive to serve, these Strawberry Napoleons made from frozen puff pastry you buy in a box at the store will be your new go-to for dessert. I've made these with all sorts of fillings... Be creative and use your own favorite flavors or whatever fruit that is i

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Browse through 10 of Ina Garten’s best recipes. Find out her tricks for perfectly roasting potatoes and Brussels sprouts and intensifying the chocolate flavor in her old-fashioned cake.

In 2007, IHOP recipe developers did the unimaginable: They cut up a whole cheesecake, added chunks of it to pancake batter and topped the finished stack of flapjacks like a big dessert, with sweet strawberry sauce. Hey, when you serve 700 million pancakes every year, you have to mix things up sometimes. The new addition to the menu was a huge hit — with everyone except the weight-watching crowd. It comes in at a whopping 1,100 calories an order! Our advice: Just eat one or two instead of the whole stack.