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This giant peanut butter and jelly sandwich from Food Network Magazine won't fit in your lunchbox: It's cake for eight!
Ingredients: jam, ice, cake, cereal
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Get Seared Sea Scallops Recipe from Food Network
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Get Chilaquiles with Chorizo Recipe from Food Network
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Get Cobb Salad and Bacon Buttermilk Dressing Recipe from Food Network
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Get Spicy Grilled Tilapia with Creamy Grits and Mushroom Scallion Sauce Recipe from Food Network
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Get Roasted Butternut Squash, Sauteed Apples and Toasted Walnut Crepes with Cinnamon Gelato Recipe from Food Network
cooking.nytimes.com
Creamier than a classic potato salad, and chunkier and zestier than regular mashed potatoes, this hybrid dish can be served warm or at room temperature, when its texture is at its softest and best (Never serve this cold; no one likes cold mashed potatoes.) The key to getting the right texture is to cook the potatoes a little more than you would for potato salad, but not so much that they completely fall apart You are looking for chunks of potatoes coated in a fluffy layer of highly seasoned mashed potatoes
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Get El Fenix's Crepe Faustina Recipe from Food Network
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Add a crisp green salad and dinner is ready with this recipe for Crab Cakes with Lemon Aioli!
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Get 'Easiest Ever' Chicken Mole Enchiladas Recipe from Food Network