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Food Network The Kitchen Today's Recipes - Yahoo Recipe Search
YummlyDelish. I used chicken broth instead of chicken stock, and habanero peppers instead of scotch bonnet because that was what I had on hand. Turned out great! Recipe found at http://www.caribjournal.com/2013/10/19/the-perfect-jamaican-curry-chicken/# and was created by Nigel Spence: "Nigel Spence, a Culinary Institute of America alumnus, was born in Kingston, Jamaica. Nigel freelanced at the Television Food Network for three years where he worked with culinary luminaries such as Mario Batali, Bobby Flay and Emeril Lagasse. Chef Spence has appeared twice on Throwdown with Bobby Flay where he emerged the victor in cookoffs against the Food Network star and was featured on CBS when he appeared on Tony’s Table as well as ABC’s Neighborhood Eats, NBC’s The Today Show, Sirius’ Everyday Living with Martha Stewart and TVFN’s Chopped. The acclaimed and New York Times-reviewed Ripe Kitchen and Bar is Mr Spence’s first entrepreneurial endeavour."Food NetworkBaseball and Cracker Jack (yes, it’s Jack, not Jacks!) go way back: The caramel popcorn and peanut mix, introduced in 1893, hit the big time in the early 1900s when “Take Me Out to the Ball Game” became baseball’s unofficial anthem. Today, baseball fans still sing the song (chanting “buy me some peanuts and Cracker Jack”) during the seventh inning stretch, and the snack is still sold at stadiums around the country. Frito-Lay keeps the original recipe a secret, but Food Network Kitchens created this great copy.Food NetworkWhen 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.
