Get the recipe for Artichoke Chicken at http://allrecipes.com/recipe/artichoke-chicken/detail.aspx

Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.

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Mr. Wonderful has inspired some serious food over the last couple of weeks. We’ve shown you “Easy Rider”-inspired stuffed quail, wild mushroom risotto set to “Baby Blue,” and now you can add octopus shawarma and char siu lamb belly to that list.

Action Bronson has wanted to meet and cook with chef Michael Voltaggio for a while now, ever since Voltaggio’s triumphant run on season 6 of ‘Top Chef.’ Although Action dined at Ink in an episode of ‘Fuck, That’s Delicious,’ the two actually never met … until now. In this episode of ‘Cooking with Mr. Wonderful,’ Mr. Baklava plays his new tracks “Brand New Car” and “The Rising” for Chef Voltaggio, and what follows is maybe the most creative interpretation of Bronson’s music yet. Bon appétit!

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Gordon shows you how to make the most of cheap cuts of meat and make a dish huge on flavour with just a few simple ingredients. Subscribe for weekly cooking videos.

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Get the recipe for Peanut Butter Pie at http://allrecipes.com/recipe/peanut-butter-pie/detail.aspx

See how to make this peanut butter no-bake pie. A mousse-like filling is placed inside a graham cracker crust and garnished with whipped cream and chocolate peanut butter cups for the win!

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When we visited chef Diego Hernandez at his restaurant Corazón de Tierra—located in the Guadalupe Valley in Ensenada, Mexico—we knew we were in for a night of delicious food and fine wine tasting, but we didn’t know we were about to step into an almost fraternal community of local chefs, winemakers, and entrepreneurs that all work together and share a life of food, drinks, and good times.

Diego gives us a tour that begins in his vegetable garden, where he chooses his everyday ingredients, then takes us to Laja, Jair Tellez’s restaurant that started it all. We visit a local wine cellar where we taste the finest Mexican sparkling wine, and end the day back in Corazón de Tierra, where Diego and Jair are in charge of the music and prepare some of the best carne asada ever tasted by mankind.

Up Next: How To Make Tamales with Wesley Avila – http://bit.ly/1GMsdzZ

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http://allrecipes.com/Recipe/Cindys-Awesome-Clam-Chowder/Detail.aspx

Get the top-rated recipe for Cindy’s Awesome Clam Chowder at http://allrecipes.com/Recipe/Cindys-Awesome-Clam-Chowder/Detail.aspx In this video, we’ll show you how to make clam chowder in under an hour. The secret ingredient in this chowder is a a dry leek soup mix. In addition to the soup mix, this chowder is loaded with potatoes, carrots, bacon, and of course clams. Enjoy the bowl of this hearty soup with crusty bread or crackers.

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Not all of us are lucky enough to live near a local Mexican restaurant that serves great tamales, so we enlisted the help of Guerrilla Tacos owner Wesley Avila to show us how to make top-notch tamales at home. Good news: it’s a much less daunting task then one would think. (Hint: Wes’s secret weapon is the microwave.) Wes also shows us how to make an accompanying salsa that’s so good, it should be bottled.

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How-To Make a Croque-Madame with Kris Morningstar – http://bit.ly/1FcVlRX

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These homemade bagels have some deliciously chewy centres encased in a crisp outer shell. Serve them with some cream cheese, smoked salmon or with a sweet filling – they’re super versatile! Seeded bagels, cinnamon bagels, chive bagels… we’ve got them all!

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

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Get the top-rated recipe for Better-Than-Olive Garden® Alfredo Sauce at http://allrecipes.com/recipe/better-than-olive-garden-alfredo-sauce/detail.aspx

Watch this video to learn how to make a pasta sauce that is cheesy, creamy, and delicious. We’ll show you a foolproof method of combining the butter, olive oil, and heavy whipping cream with some garlic and then adding cheese in stages, to make sure the sauce is smooth and clump-free. The Alfredo sauce is ideal for pasta, but also works wonderfully in mac and cheese, pizza, and on top of vegetables.

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