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.
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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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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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Carnival | Chopped After Hours | Food Network
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Looking for the best Thanksgiving turkey recipe? Food Network Kitchen’s Butter-Blanketed Turkey is the secret to extra-juicy turkey, crispy golden-brown skin, and incredible holiday flavor. Made with fresh herbs, lemon, and a rich butter coating, this easy Thanksgiving turkey recipe is a show-stopping centerpiece your guests will never forget.
And no, it’s not too much butter!
Get the recipe: https://foodtv.com/4829frP
What You’ll Learn:
🧈 The secret to a ultra-moist turkey using the butter +cheesecloth method
🤔 Easy tips for making flavorful homemade turkey gravy
🦃 Step-by-step instructions to carving a turkey like a pro
0:00 Intro
0:49 Gather the ingredients
2:06 Prep & season the turkey
5:37 Prep roasting pan
6:26 Place turkey in pan with cheese cloth
8:55 Place in oven & baste
10:07 Make the stock
11:26 Baste again
11:59 Remove cheese cloth & place in oven again
12:55 Let turkey rest and strain stock
15:15 Make the gravy
19:12 Slice the turkey
22:27 Serve
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!
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The Best Butter-Blanketed Turkey & Gravy 🧈🌟From Food Network Kitchen
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Jet Tila puts a quick spin on a Vietnamese classic with this easy beef pho, made with sliced beef, rice noodles, herbs and a broth infused with ginger, star anise and cinnamon.
#ReadyJetCook #JetTila #FoodNetwork #BeefPho
Get the recipe ► https://foodtv.com/2Wq0Ys0
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
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!
Quick Beef Pho
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 1 hr
Active: 20 min
Yield: Makes 2 large or 4 small bowls
Ingredients
Pho Stock:
2 tablespoons (30 g) beef bouillon or base
1 tablespoon (15 g) Vietnamese fish sauce
1 tablespoon (15 g) white sugar
One (2″ [5-cm]) piece ginger, sliced into thin tiles
1/2 yellow onion, large dice
Pinch kosher salt
2 whole cloves
2 whole star anise
1 cinnamon stick
Assembly:
1/2 pound (240 g) thin rice stick noodles, rinsed
1/2 pound (240 g) beef strip loin or fillet, shaved thin
1 cup (240 g) Vietnamese basil leaves
1 cup (240 g) bean sprouts
1/2 cup (95 g) cilantro leaves
5 jalapeno or serrano chiles, sliced thin
4 scallions, sliced thin on the bias
1/2 yellow onion, sliced paper thin
1 lime, cut into wedges
Hoisin sauce, for the table
Chili sauce, such as Sriracha, for the table
Directions
Special equipment: cheesecloth and butcher’s twine for the satchel
For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.
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Jet Tila’s QUICK Beef Pho 🍜🔥 Ready Jet Cook | Food Network
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Chopped gets into the Halloween spirit with a collection of creepy and unconventional mystery basket ingredients. From pig snout and eyeball martinis to calf liver, gummy skulls, bone marrow and chocolate-covered bugs, these chefs have to turn some seriously strange ingredients into winning dishes.
#FoodNetwork #Chopped #Halloween
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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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BINGE: The ULTIMATE Halloween Basket Ingredients 🎃 Chopped | Food Network
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Guy Fieri visits Greek Corner Restaurant in Cambridge, MA, where this longtime spot serves up a classic gyro sandwich packed with Greek flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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!
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Follow them: https://www.facebook.com/p/Greek-Corner-Restaurant-100064257266388
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Guy Fieri Gets a Taste of a Greek Classic 🇬🇷🔥 Diners, Drive-Ins and Dives | 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.