Food
Giada De Laurentiis Makes Cheesy Farmer’s Pasta | Everyday Italian | Food Network
There are 4 (!!!!) kinds of Italian cheese in Giada De Laurentiis’ fan-favorite pasta casserole!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Farmer’s Pasta
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 10 min
Prep: 25 min
Cook: 45 min
Yield: 8 servings
Ingredients
Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling
Directions
Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.
Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.
Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.
Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.
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#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #FarmersPasta
Giada De Laurentiis Makes Cheesy Farmer’s Pasta | Everyday Italian | Food Network
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Food
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
Antonia uses the shells from her seafood to create a rich and flavorful broth for this decadent dinner!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #SeafoodFraDiavalo #CharredGarlicBread
Antonia Lofaso’s Seafood Fra Diavalo with Charred Garlic Bread | Guy’s Ranch Kitchen | Food Network
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Food
How to Make Chocolate Chip Cookies 2 Ways: Soft & Chewy vs. Thin & Crispy 🍪 Pro Baker’s Secrets!
Soft & chewy… or thin & crispy? You don’t have to choose sides. You just have to know how to bake BOTH.
Meet @chefdaniellesepsy, founder of The Hungry Gnome and the baker behind some seriously iconic treats. (They call her “The Scone Queen” for a reason. 👑) In this brand-new baking series, Danielle is bringing her most-requested recipes straight from her home kitchen and breaking down her professional baking secrets into easy, doable steps you can master at home.
First up? Chocolate chip cookies TWO ways ✌️ Whether you like your cookie gooey in the middle or shatteringly crisp around the edges, Danielle has the perfect batch for you. And she has a few secret ingredients up her sleeve (and a field trip to her bakery).
Watch now and get ready for your Best. Bake. Ever.
Get the recipes:
▶ Thin & Crispy Chocolate Chip Cookies: https://foodtv.com/4qGC2uE
▶ Soft & Chewy Chocolate Chip Cookies: https://foodtv.com/4qCaW7Q
Which team are you?👇
💥 Team Thin & Crispy
🍪 Team Soft & Chewy
0:00 – Intro
1:07 – How to Make Thin & Crispy Chocolate Chip Cookies
5:45 – Bake the Thin & Crispy Cookies Cookies
6:33 – How Danielle’s Bakery Makes Chocolate Chip Cookies
7:17 – How to Make Soft & Chewy Chocolate Chip Cookies
11:52 – Bake the Soft & Chewy Cookies
12:50 – Eat
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@furiogiunta7886
December 10, 2023 at 3:05 pm
Nothing like an $80 mac and cheese.
@mikealvarado582
December 10, 2023 at 3:05 pm
Love it ❤
@mikealvarado582
December 10, 2023 at 3:05 pm
Need recipe
@mikealvarado582
December 10, 2023 at 3:05 pm
Potluck
@eggie1978
December 10, 2023 at 3:05 pm
She made macaroni and cheese with pancetta.
@allstopblue5717
December 10, 2023 at 3:05 pm
Can’t believe food network provided cheap poor quality Barilla pasta like that . I also find it odd they chose the skinniest woman ever to film cooking the most unhealthy dishes of all time. She’s cooking dishes that she 100% does NOT eat in real life. If she did she wouldn’t be smoking hot like she is
@tarikdebarge
December 10, 2023 at 3:05 pm
I didn’t know Natali Portman can cook!
@grashellabico9954
December 10, 2023 at 3:05 pm
😍😍😍😋😋😋😋🙆💛♥️
@xavierkrantz1098
December 10, 2023 at 3:05 pm
Oh I so wanna make that
@mrpotato4441
December 10, 2023 at 3:05 pm
She just aching for it 🥩 I can see the lust in her eyes
@daniloespiritu1962
December 10, 2023 at 3:05 pm
In the beginning she said she wasn’t going to cook the pasta all the way because it’ll continue cooking when she bakes it in the oven. Usually takes 7 mins or so to cook pasta Al dente so it would continue cooking in the oven. But by the time she dropped the pasta in the pot, and then brown the pancetta, make the bechemel sauce (which takes time to thicken), prepare the herbs, and grate all of that cheese….that had to be more than 10 minutes. By the time she took the pasta out at 1:38, it looks soft and mushy rather than firm and Al dente! I could be wrong, who knows lol
@SeaTurtle515
December 10, 2023 at 3:05 pm
I really enjoy the relaxing cooking shows of yesteryear like this one. Now, it seems like they are just loud and chaotic.
@natalieelaine4711
December 10, 2023 at 3:05 pm
Anything pre-covid that caused so much havoc in the US. It's been years of rebuilding the good times, still. Its,so important to live your best happiest life today.😊😊😊😊
@richintalent
December 10, 2023 at 3:05 pm
Damn the fat, damn the cholesterol, FULL SPEED AHEAD!!!!
@joshmccollen700
December 10, 2023 at 3:05 pm
5:48 The sounds coming from my freshman dorm room 🙂
@letisherlin2100
December 10, 2023 at 3:05 pm
Delecious flavor pasta, the smart women chefs,bravo.
@matthewlam9329
December 10, 2023 at 3:05 pm
NBA Basketball Game at 5:00 pm Thank You Matthew Lam & Kuya Ray
@Karenlegaultjohn
December 10, 2023 at 3:05 pm
Looks good
@flow6482
December 10, 2023 at 3:05 pm
20 seconds1🙃
@luisalbertovazquezcastillo1262
December 10, 2023 at 3:05 pm
Just you know I started learning (NOT IMPARARE) Italian since high school left this and went back from time to time I was social pressured here to END WHAT I STARTED EVERYTHING including finishing degrees here where I did finish IN STEAD in the best University in my area of study, regardless all made me finish this very poor degree here as well TO INSULT me and to finish Italian too : in reality I love Opera not only Italian also French and Mozart German and Italian (NOT COSI) not Wagner really. I did finish this thinking I might go to Italy (be there month or 2 each year ( NOT MESSE MESSI) and because Giadas all different Giadas made me too, reducing bullshit of social and Politricksters PRANKS making me finish this. I do not yield the finishing degree here too was "NIGHT SCHOOL CRAP" the Italian awake by me not yielding since these reasons I added NOT CAUSES no Bull sinrazones made reasons by pushers into their families bul – lies.
@suecalisesi156
December 10, 2023 at 3:05 pm
Robbie get Maci on on Sunday night
@zenapmhm8244
December 10, 2023 at 3:05 pm
❤️❤️
@om_habiba
December 10, 2023 at 3:05 pm
very very good
@onepcwhiz
December 10, 2023 at 3:05 pm
Interesting how the music starts right as she starts to brown the bacon…I mean pancetta.
@onepcwhiz
December 10, 2023 at 3:05 pm
I buy Barilla brand!
@onepcwhiz
December 10, 2023 at 3:05 pm
I just want to watch and listen to her all day.
@mkivy
December 10, 2023 at 3:05 pm
Love watching you Giada it’s been along time since I’ve seen you because I don’t watch YouTube anymore I mean sorry I don’t watch Food Network anymore I am so glad to see you on YouTube! I miss you though. You look beautiful and you take care of yourself OK 👍? stay safe and be well.
@lindaguida4074
December 10, 2023 at 3:05 pm
Mmmmm
@mikebrowning541
December 10, 2023 at 3:05 pm
Yummy Yummilicous!
@nayabrahma9057
December 10, 2023 at 3:05 pm
its pretty cool and yum nice
@noerisgil754
December 10, 2023 at 3:05 pm
I just want to say that since the airing of this episode ages ago this has been my birthday meal every single year and I love making it for my family…I love to cook, so on my birthday I cook.
@nikkifrey9573
December 10, 2023 at 3:05 pm
I think she looked prettier in her older videos.
@jeffsmith8899
December 10, 2023 at 3:05 pm
$100.00 worth of cheese?!!!
Taste it!
@haley117
December 10, 2023 at 3:05 pm
Petition to bring old food network vibes back
@jillian7368
December 10, 2023 at 3:05 pm
MACARONI IN A POT 6:07
@williammoore7482
December 10, 2023 at 3:05 pm
My goodness, she is so young here. Must be 20 years ago or so. Her hard work and dedication has made her very successful. Her grandfather would be proud. Bon appétit 😋
@gambit23776
December 10, 2023 at 3:05 pm
This meal should be called "debt and heart attack." The amount of cheese would cost a fortune and the meal itself isn't healthy. Giada must dislike her guests intensely to serve this nonsense to them.
@angelamarcinkevich9202
December 10, 2023 at 3:05 pm
My kind of Mac and cheese , I love fontana
@angelamarcinkevich9202
December 10, 2023 at 3:05 pm
I miss watching Everyday Italian was a goid show
@Stefanbites85
December 10, 2023 at 3:05 pm
She lied, that pasta is fully cooked.
@asmrteznubianqueenmusicandmake
December 10, 2023 at 3:05 pm
😋
@noledge18720
December 10, 2023 at 3:05 pm
That flour was definitely toasted "lightly" more like not at all. That cream sauce has to taste like raw flour
@scottjahlove8040
December 10, 2023 at 3:05 pm
Fat! That's what I would be. Fat!
@peterdurkin1499
December 10, 2023 at 3:05 pm
With 400$ all- clad pans
@gogogo4732
December 10, 2023 at 3:05 pm
She’s so beautiful 😍
@victorkd9926
December 10, 2023 at 3:05 pm
5:30 lmao she burned herself
@jfr2790
December 10, 2023 at 3:05 pm
Macaroni in the pot that’s a WOP