Cook alongside Food Network chefs and culinary experts with our extensive collection of live and on-demand cooking classes featuring FNK’s best recipes.

Shakshuka with Green Chili Zhoug by Alon Shaya | This famous Israeli dish of spicy tomatoes, onions, and eggs is a simple way to wow guests. Plus, we'll make green chili zhoug, a fiery condiment that's incredibly versatile.

Dark Chocolate Mousse by Mindy Segal | At once light and creamy, dark and rich, chocolate mousse is a classic for a reason. And with chef Mindy Segal’s recipe, you can strike that perfect balance anytime, whether it’s a special occasion or you just have that craving.

Poached Scrambled Eggs by Daniel Patterson | This is an unusual but special egg dish—entirely a home cook's meal. Scrambling eggs in water gives them a fantastic texture, airy-light and silky.

Macaroni au Gratin by Ashely Christensen | This 30-minute mac and cheese from chef Ashley Christensen is a bestseller at her Raleigh, NC restaurant, Poole's Diner. What makes it special: the three-cheese combo is brûléed under the broiler for a crust you must crack through to reach the creamy macaroni below.

Pork Shoulder with Peach-Melon Salsa by Vivian Howard | Pork shoulder is a very forgiving cut, which is why chef Howard lets it cook while she’s at the beach for a satisfying dinner afterward. The juicy summer fruit salsa is essential to brightening the smoky, cumin-rubbed meat.

Block-Party Ribs with Sweet Q Sauce by Marcus Samuelsson | A proper block party always has ribs—and the best kind are sweet, spicy, salty, and served with extra Q sauce for dunking. Red Rooster chef Marcus Samuelsson starts marinating these ribs in the fridge the day before for maximum flavor, then slathers them in sauce and cooks them low and slow.

Blueberry BBQ Chicken by Vivian Howard | North Carolina chef Vivian Howard calls this grilled chicken her homage to Carolina-style BBQ sauce, but with a blueberry twist. To make Blue Q Sauce, she cooks fresh blueberries down with apple cider vinegar, chili flakes, sugar, and a cinnamon stick. Slathered on chicken, it produces very tasty caramelized skin.

the prettiest shade of ice cream.

Ziti with 'Nduja and Shrimp — The secret to this dish is 'Nduja, a Calabrian salami made with pork belly and chili peppers. Watch chef Tony Mantuano make it @panna

The Zahav Lamb Shoulder | This lamb shoulder is the best of all possible worlds: smoky and crispy, soft and tender, sweet and savory. It's the dish I first made for my family, who thought it would be a good idea to come to Philly for Passover Seder, before my restaurant even opened. Seven years later, the recipe has stayed the same. @pannacooking

Do you REALLY know how to poach an egg? @pannacooking

PARKER HOUSE ROLLS | "A lot of home cooks think yeasted things are difficult things—but these rolls, everyone can accomplish." Top Chef Hugh Acheson @pannacooking

WARM BANANA PUDDING | My great-grandmother would make one tray of this banana pudding every year, and the way it worked is you'd have to go on a scavenger hunt for it. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat. @pannacooking

CAST-IRON SKILLET CHICKEN | This is the easiest way to roast a chicken in a pan, in the oven, at home. By breaking your bird down into two pieces and cooking them fast, you'll get crispy, dark, golden-brown skin and super juicy meat—all in just 20 min! @pannacooking

Warm Banana Pudding | "My great-grandmother would make one tray of this banana pudding every year, and the way it worked is you'd have to go on a scavenger hunt for it. I found it by accident four hours before anyone was supposed to, so I did the only thing an 8-year-old kid could do: I ate it all. This is the recipe I recreated from memory, and it's one of the best things you'll ever eat." - Kevin Gillespie