Food World

INGREDIENTS COOKIE CRUST 24 whole Oreo cookies 6 tbsp. melted butter Pinch kosher salt CHOCOLATE CHEESECAKE 4 (8-oz.) packages of cream cheese, softened to room temperature 3/4 c. granulated sugar 1/2 c. packed light brown sugar 4 large eggs 1/4 c. cocoa powder 9 oz. bittersweet chocolate, chopped and melted 1/4 tsp. kosher salt CHOCOLATE GANACHE 1 1/2 c. chocolate chips 3/4 c. heavy cream Chocolate shavings, for garnish DIRECTIONS Preheat oven to 350 degrees F and position an oven rack in the middle of the oven. Make crust: In a large Ziplock bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Add salt and stir until crumbs are completely coated and moist. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer using the paddle attachment), beat cream cheese, sugars, cocoa powder and salt until smooth. Add eggs one a time, beating well betw...

INGREDIENTS FOR THE OREO CRUST 24 whole Oreos 6 tbsp. melted butter FOR THE CHEESECAKE 3 8-oz bars cream cheese, softened 1 c. sugar 3 large eggs 1/4 c. sour cream 2 tbsp. flour 1 tsp. almond extract 1/4 tsp. kosher salt FOR THE TOPPING 1 1/2 c. chocolate chips 3/4 c. heavy cream 2 c. sweetened coconut 1/2 c. slivered almonds DIRECTIONS Preheat oven to 325º and spray an 8” or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and brown sugar together. Add eggs, one at a time, then sour cream, flour, vanilla, and salt. Make crust: In a large Ziploc bag or a food processor fitted with a metal blade, crush or blend Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly. Pour cheesecake filling over cru...

INGREDIENTS 1 tbsp. extra-virgin olive oil 1 c. diced yellow onion 2 cloves garlic, minced 1 lb. boneless skinless chicken breasts, cubed kosher salt Freshly ground black pepper 1 c. white rice 2 c. chicken broth (plus more, if needed) 1 c. heavy cream 2 c. broccoli, florets only 1 c. shredded Cheddar 1/4 c. panko bread crumbs DIRECTIONS In a large skillet over medium-high heat, heat oil. Add onion and garlic and cook until fragrant, about 5 minutes. Add chicken and season with salt and pepper. Cook until golden, about 6 minutes more. To the skillet, add rice. Pour in chicken broth and heavy cream and stir to combine. Bring to a simmer and let cook until rice is fully cooked, about 15 minutes. Add more broth if necessary. Mix in broccoli and cheddar and continue cooking until cheese is melted and broccoli is tender. Sprinkle skillet evenly with panko bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.