Food
Giada Makes Parmesan Pomodoro Pasta | Giada in Italy | Food Network
DON’T throw away your Parmesan rinds! Giada De Laurentiis uses them to add extra flavor to her pasta sauce!
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Giada De Laurentiis visits Italy to reconnect with her roots. Whether she’s digging into her family’s recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family.
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!
Basic Parmesan Pomodoro
Recipe courtesy of Giada De Laurentiis
Total: 1 hr 5 min
Active: 30 min
Yield: 6 servings
Level: Easy
Ingredients
1/3 cup plus 2 tablespoons extra-virgin olive oil
5 cloves garlic, peeled and smashed
3 large, full stems basil
Three 14-ounce cans peeled cherry tomatoes
1 carrot, peeled and halved
8 ounces Parmigiano-Reggiano rind, cut into 3-inch pieces
Kosher salt
1 pound penne rigate pasta
1/2 cup grated Parmigiano-Reggiano, plus more for serving
3 to 4 tablespoons butter
Directions
Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
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Giada Makes Parmesan Pomodoro Pasta | Giada in Italy | 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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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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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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@treelittlewillowtree
December 10, 2023 at 11:59 am
This dish is one of my all time favorite go-tos. I don't always use the cherry tomatoes but that's ok. Also, Im not a fan of penne pasta so I sub with paccheri or rigatoni if I don't have paccheri. Plus I don't mix my pasta in. I prefer my sauce dolloped on top 🤤 So delicious and thank you for this easy recipe.
@cutipie775
December 10, 2023 at 11:59 am
Very nice recipe glada
@Capitulum11
December 10, 2023 at 11:59 am
The reality is americans that are not in Kingsmen are already working with Italy. As seen. 🤷🏻♂️
@karenday9109
December 10, 2023 at 11:59 am
I made this tonight and I’ve made better sauces than this one. It was fairly bland and it calls for 1 pound of pasta which made it too dry. The soggy basil was not good either.
@devilgryphon6914
December 10, 2023 at 11:59 am
Sta ricett fa avuca o stuommc
@mariarosasusluaga541
December 10, 2023 at 11:59 am
Non me piacce niente, maledeta, il mio figlio e de Toscana , puff No sabe nada, se hace la Cheff,. Xq tiene plata?.. Es un desastre. Cambio de Canal cuando está..😅😅😅
@methatlovescats3602
December 10, 2023 at 11:59 am
Your the Best Cook 💗🌸
@grashellabico9954
December 10, 2023 at 11:59 am
😍😍😍😋😋😋😋🙆💛♥️
@leonoralfonzo548
December 10, 2023 at 11:59 am
Necesito la receta del pastel delimon con chocolate que hizo para el día de las madres gracias
@biancahotca3244
December 10, 2023 at 11:59 am
Great recipe! A little too fattening though. A huge knob of butter and then dumps in some extra oil. I think she just eat a little here and there of what she makes. Maybe a bite or two. How else she gonna keep so teensy weensy???!!!!
@michaelad48
December 10, 2023 at 11:59 am
Omgawd YESSSSSSSSS please looks soooooooo delish but no way I’m throwing away those carrots and garlic, I’m eating them, craving pasta now
@lilianecarvalho2940
December 10, 2023 at 11:59 am
É tão raro ver um italiano usando manteiga!
@gleeberger8966
December 10, 2023 at 11:59 am
She says she loves food, but obviously she doesn't eat!
@lambertomainardi7933
December 10, 2023 at 11:59 am
I tried to do this sauce once here in Italy and i got arrested
@abee2714
December 10, 2023 at 11:59 am
Dio P++++ che schifo
@unioneitaliana7107
December 10, 2023 at 11:59 am
What's the logic to write tomato in Italian (pomodoro) and parmigiano in English (parmesan)? ☹️
@claudiabassi9670
December 10, 2023 at 11:59 am
🥴🥴🥴da come cucini sei Italo americana 🤢
@calogerohuygens4430
December 10, 2023 at 11:59 am
I'm a real Italian and I never heard anything about this recipe.
By the way, Italians never thrown 5 entire garlic cloves in a pot for sauce!
@sandramagali6192
December 10, 2023 at 11:59 am
Não gosto de você sua comida é de frescurinha não é como da Rachael Ray ela sim faz comida de verdade
@destamcghie632
December 10, 2023 at 11:59 am
That actually looks really good.
@luisalbertovazquezcastillo1262
December 10, 2023 at 11:59 am
You know I like lots when women wear their hair as you do now.
@chattiali142
December 10, 2023 at 11:59 am
Merci Chef Pour Vos Magnifique Recette
@bryandelatorre7832
December 10, 2023 at 11:59 am
👍🇮🇹
@luisalbertovazquezcastillo1262
December 10, 2023 at 11:59 am
I do not think about you as somebody that will put a spell on somebody, bewitch, nor hypnotize. TO ME YOU ARE "NO SAUCE- RER!!! I have to be with women that are not SAUCE- RERS!! NEVER SUBMITT TO PRESSURES OF OTHERS ; TO NONE AT ALL!!.TO BE SAUCE_RER!!
@fatima9777
December 10, 2023 at 11:59 am
I like your brand episode with your beautiful grown up daughter your clips in the past perhaps in Italy who cares about your grand parents your sibling your parents is not interesting who cares about people life especially when sense like showing off or not
@emanuelagro4446
December 10, 2023 at 11:59 am
Fai schifu, munnizza
@daisysaran
December 10, 2023 at 11:59 am
kalau tak ada rind mcm mana? lah ckp melayu pulak
@pizzasi
December 10, 2023 at 11:59 am
Please stop! There is nothing about that that was good. An abomination of a sauce and a person that should never be allowed anywhere near a kitchen again… embarrassment to all legitimate chefs.