Get the recipe for Chunky Cheesecake Brownies at http://allrecipes.com/recipe/chunky-cheesecake-brownies/detail.aspx

Watch, as we layer cheesecake batter between two layers of chocolate batter to create this ultimate dessert. No need to choose between brownies and cheesecake when you can have both in one quick and easy recipe.

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This one takes ages… but each bit is so simple… and it’s more than worth it. Just listen to the noms, ums, and ahhs around the table! A salt beef rueben with all the fillings and a purple cabbage coleslaw on the side.

Get the full recipe here: http://sortedfood.com/reuben

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Get the top-rated recipe for Best Grilled Pork Chops at http://allrecipes.com/Recipe/Best-Grilled-Pork-Chops/Detail.aspx

Watch how to prepare perfectly grilled, tender, and juicy boneless pork loin chops. First, you’ll make the soy sauce and garlic marinade for the pork chops. Then, fire up the grill and cook the chops for about 5 minutes per side. Quick, easy, and oh so delicious.

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Fire up the pan and follow Gordon’s incredibly simple recipe for this vibrant and exciting omelette. Spicy and tasty – this is one that has to be tried. Who thought eggs could be so exciting!?

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Get the recipe for Asparagus And Mozzarella Stuffed Chicken Breasts at http://allrecipes.com/recipe/asparagus-and-mozzarella-stuffed-chicken-breasts/detail.aspx

Want to see how to turn a baked chicken breast into a restaurant-worthy dish? Start by stuffing the chicken with tender green asparagus and shredded mozzarella cheese. Then, roll it up and sprinkle with Italian seasoned bread crumbs. Crispy on the outside, juicy and cheesy on the inside, these will win you bragging rights with your friends and family.

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Jesse Koide—formerly of Mission Chinese and the current owner and chef of Pink Zebra, a small “Mediterrasian” restaurant—takes us out for a night on the town in San Francisco with his wife, Angela; his sushi chef, Ryo; and his friend Reilly.

They start their night at House of Prime Rib. The meal kicks off with a light salad prepared tableside … then the prime rib kart comes through to deliver manhole-cover-sized slices of meat with mashed potatoes and creamed spinach. While Jesse has trouble making a dent in his prime rib, Ryo ends up having another slice.

Next, the group is off to The Alembic in the Haight-Ashbury, where they catch the chef, Ted Fleury, just in time for one shot before he heads to—where else—House of Prime Rib. Jesse and friends then sit down for amazing cocktails, beef tartare, confit carrots, and bone marrow.

The final stop is a Mission dive bar called the Lone Palm—which somehow feels like both the 1920s and the 1980s—where they meet up with some of Jesse’s (inebriated) staff. To cap the night off, Jesse and crew head back to Pink Zebra to cure their drunk munchies with katsudon donburi, a rice bowl with fried pork, egg, and onion.

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Get the recipe for Penne and Vodka Sauce at http://allrecipes.com/recipe/penne-and-vodka-sauce/detail.aspx

In this video, we’ll show you one of the easiest recipes for a creamy pasta sauce. The sauce starts with butter and chopped pancetta. Then, we’ll add vodka and reduce it down before finishing up with heavy whipping cream and tomato sauce. Stir in cooked pasta and grated Parmesan cheese, and you have a fantastic dinner to share with friends and family.

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In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash.

Up Next: Chef’s Night Out: Pink Zebra – http://bit.ly/1PMVWPV

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This is a dinner that you can cook up in about 10-15 minutes and it’s unbelievable! The flavour combos, deliciously juicy steak and med veg plus the homemade mayo is to die for! Don’t sit there drooling… give it a go!

Get the full recipe at http://sortedfood.com/steakciabatta

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