COOK'S CORNER BEST OF THE FOOD NETWORK TESTERS.

Byline: Natalie Haughton Food Editor

``Food Network Kitchens Cookbook'' (Meredith; $29.95), the first of a series of cookbooks from the Food Network test kitchen culinary team, distills 10 years of behind-the-scenes tasting and testing, working with different chefs, cuisines, ingredients and more. Included in this volume are more than 160 tempting creations developed and shared by the staff reflecting American and ethnic cuisines, many with new twists.

Designed to be accessible, the book provides tools and streamlined techniques to help beginners or experienced cooks feel confident in the kitchen. Helpful features include ingredient-buying tips, shopping advice and hints for beautiful presentation. Some recipes have lengthier ingredient lists than others, but don't let that deter you. Select those that best suit your schedule and mood. The food comes alive with the appealing color and black-and-white photos sprinkled liberally throughout the pages (including some step-by-step). Sample a taste of the book's offerings with these delicious recipes.

PATTY MELTS

8 ounces ground beef sirloin

8 ounces ground beef chuck

1/2 teaspoon kosher salt, plus additional for seasoning

Freshly ground black pepper 

3 tablespoons vegetable oil

2 medium onions, thinly sliced

2 to 3 tablespoons unsalted butter, softened

8 slices rye bread

8 slices Swiss OR American cheese (about 3 ounces)

Break both meats by hand into small pieces onto a large piece of waxed or parchment paper. Sprinkle 1/2 teaspoon salt and some pepper over meat. Bring meat together by hand, avoiding kneading it, and don't worry if it seems loosely knit. (This light touch keeps the meat from getting tough.) Divide into 4 portions, then into balls by gently tossing from hand to hand; finally, press each one into an oval patty somewhat larger than slices of bread.

Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Add onions, season with some salt and pepper, then cook until golden, about 7 minutes. Put in a bowl. Wipe out skillet and add another 1 tablespoon oil. Cook patties in batches in remaining oil until well-browned, about 1 to 3 minutes per side for medium burgers.

Butter each bread slice on one side. Lay bread, butter side down, on counter. Divide onions among 4 bread slices and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread, butter side up. Heat cast-iron skillet over medium heat. Cook sandwiches, in batches if needed, turning once, until bread is lightly browned and cheese has melted, 1 to 2 minutes per side. Halve the melts and serve. Makes 4 servings.

DOUBLE-CHOCOLATE ZUCCHINI BREAD

2 1/2 cups all-purpose flour

1/4 cup unsweetened cocoa (NOT Dutch-process)

1 teaspoon baking soda 

1/2 teaspoon ground cinnamon

Pinch ground cloves

1 cup unsalted butter, softened (2 sticks)

1 1/2 cups sugar

1/4 cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla

1/2 cup buttermilk, at room temperature

2 cups shredded unpeeled zucchini (about 8 ounces)

4 ounces bittersweet chocolate, finely chopped

Butter and flour 2 (9x5x3-inch) loaf pans. Whisk flour with cocoa, baking soda, cinnamon and cloves in a medium bowl.

Beat butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. While mixing, drizzle in oil and beat until incorporated. Beat in eggs, one at a time, beating well after each addition. Add vanilla to buttermilk. Slowly mix flour mixture into beaten butter mixture in 3 additions, alternating with buttermilk in 2 parts, beginning and ending with flour. (Scrape sides of bowl between additions, if needed.) Fold zucchini and bittersweet chocolate into batter. Divide batter between prepared pans. Bake on rack in center of preheated 350-degree oven until a toothpick inserted in center comes out clean, about 55 minutes. Cool in pans on a rack before unmolding and slicing. Makes 2 loaves.

NOTE: Serve toasted for breakfast, wrapped in a lunch box, alongside a pot of afternoon tea, or with a dollop of ice cream for dessert.

CHOCOLATE MIXED-NUT BRITTLE

2 cups mixed nuts, such as pecan and walnut halves, plus whole cashews and blanched almonds

1 teaspoon unsalted butter, softened

1/3 cup Dutch-process unsweetened cocoa

1/2 teaspoon baking soda

1 1/2 cups sugar

3/4 cup water

1/2 cup light corn syrup 

Spread nuts on a baking sheet and oven-toast in a preheated 350-degree oven, stirring once, until golden brown, about 10 minutes; keep warm. Lay a reusable flexible nonstick sheet liner on an overturned baking sheet (or use buttered foil). Spread softened butter on underside of a large offset spatula. Whisk cocoa and baking soda.

Put sugar, water and corn syrup in a medium heavy-bottomed saucepan. Cook over medium heat, stirring gently with a wooden spoon, just until sugar dissolves. Increase heat to high and boil mixture until a candy thermometer registers 310 degree F (hard-crack stage). (A reminder: Hot sugar is HOT, so be very careful.) Immediately remove saucepan from heat and whisk in cocoa mixture. Stir in nuts with a wooden spoon. Working quickly but carefully, pour hot brittle onto nonstick liner or buttered foil and spread it as thin as possible with buttered spatula. Cool 5 minutes, then slip spatula under brittle to release it from liner. Cool completely and break into jagged pieces. Keep brittle at room temperature in an airtight container for up to 5 days. Makes 1 1/2 pounds (24 servings).