Food
Giada’s Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network
Chicken Tetrazzini is a creamy, comforting pasta dish mixed with chicken, mushrooms and peas!
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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!
Chicken Tetrazzini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr
Yield: 6 to 8 servings
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
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#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ChickenTetrazzini
Giada’s Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food Network
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Michael Symon’s Brown Butter Striped Bass is grilled until the skin is crisp, then basted with brown butter and lemon juice and served with a bright lime and cilantro aioli for an easy summer seafood dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
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Brown Butter Striped Bass with Lime and Cilantro Aioli
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients
Cilantro-Lime Aioli:
1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper
Striped Bass:
Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon
Directions:
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cilantro-lime aioli: In a mixing bowl, whisk together the mayonnaise, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. If serving the fish later, refrigerate the aioli until ready to use.
Pat the fish dry with paper towels, then season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down in the pan over direct heat and cook until the skin is crisp and releases from the pan, 3 to 4 minutes.
Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect-heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for 1 more minute.
Close the grill lid and cook until the fish is cooked through, about 3 more minutes. Spoon the remaining brown butter from the pan over the fish and serve with the cilantro-lime aioli, extra cilantro and lime wedges.
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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Michael Symon’s 5-Star Brown Butter Striped Bass ⭐️ Symon’s Dinners Cooking Out
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Garlic confit 🤝 garlic bread
Get the recipe 👇
Garlic Confit Garlic Bread
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 1 hr 45 min
Active: 15 min
Yield: 6 servings
Using cloves of garlic that have been gently poached in oil until creamy and almost sweet makes this the ultimate garlic bread. Even better, the flavors meld and soak into the bread the longer it sits—so you can serve it at room temperature. Be sure to reserve the garlic oil when you’re done making the garlic confit. It’s amazing in salad dressings and as a finishing oil for pasta or roast chicken.
Ingredients
3 heads garlic, cloves separated and peeled
4 sprigs fresh rosemary
1 cup plus 2 tablespoons extra-virgin olive oil
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons chopped fresh flat-leaf parsley, plus more for serving
1/2 cup freshly grated Parmesan (about 2 ounces), plus more for serving
Kosher salt and freshly ground black pepper
1 loaf Italian baguette, sliced in half lengthwise
Directions
Preheat the oven to 250 degrees F.
Add the garlic cloves, rosemary and 1 cup of the olive oil to a 1 1/2-quart baking dish. Bake until the garlic is very tender, about 1 1/2 hours. Let cool slightly, then discard the rosemary stems (it’s okay if some of the rosemary needles remain). Strain the cloves from the oil and transfer to a medium bowl. Reserve the garlic oil in the refrigerator for another use.
Turn the oven to broil.
Add the butter, parsley, 1/4 cup of the Parmesan, the remaining 2 tablespoons olive oil, a pinch of salt and several grinds of pepper to the bowl with the garlic. Use a fork to mash the mixture into a homogeneous paste (it should be mostly smooth, but some small lumps of garlic are okay).
Spread the garlic butter all over the cut sides of the baguette and place on a rimmed baking sheet cut-side up. Sprinkle with the remaining 1/4 cup Parmesan. Broil until golden and toasted, 2 to 3 minutes.
Transfer to a cutting board. Cut into 1- to 2-inch-thick slices, then top with more Parmesan and parsley.
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From stacked pastrami and classic Cubans to crab cake po’ boys, beef on weck and massive steak sandwiches, Guy Fieri takes a bite out of the East Coast’s best sandwiches!
#FoodNetwork #GuyFieri #Sandwich
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!
0:00 – Intro
0:07 – Pork BBQ Sandwich
4:25 – Cuban Sandwich
7:42 – Korean Braised Beef Sandwich
11:32 – Crab Cake Po’ Boys
14:26 – The Bird Sandwich
16:15 – Hot Lap Sandwich
19:45 – Turkey Apple Brie Sandwich
22:32 – Pastrami Sandwich
26:05 – Beef on Weck Sandwich
28:54 – Motherclucker Sandwich
34:23 – Brasato Sandwich
37:35 – Kogi Steak Sandwich
Visit the Spots:
Doumar’s – https://doumars.com
The Paper Bag – https://thepaperbagdeli.com
Leftie Lees – https://www.leftielees.com
Miss Shirley’s Cafe – https://www.missshirleys.com
Blunch – https://www.eatblunch.com
Pit Road Bar and Grille – https://www.victorylanekarting.com/pit-road-bar-grill
Vagabond Kitchen & Tap House – https://www.vagabondkitchenandtap.com
Corbo’s Southside Deli – https://www.corbosdeli.com
Blackthorn Restaurant and Pub – https://www.blackthornrestaurant.com
Porch – https://www.porchssi.com
Italian Corner – https://www.italiancorner-ri.com
Jersey Girl Cafe – https://www.jerseygirlcafenj.com
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BINGE 🔥🥪 Guy Fieri’s ULTIMATE East Coast Sandwich Crawl | Diners, Drive-Ins and Dives | Food Network
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Stranded on a deserted island with limited supplies, these chefs must use their creativity and survival skills to transform unexpected ingredients into incredible dishes. Watch the biggest challenges, toughest eliminations and must-see moments from Season 1 of Chopped: Castaways.#FoodNetwork #ChoppedCastaways
Stream more #ChoppedCastaways on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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Hosted by Ted Allen, Chopped Castaways strands 12 elite chefs on a remote island, where survival skills are just as critical as culinary talent. Battling the elements across two grueling cooking rounds each week, competitors must build a working kitchen from basic supplies, earn their signature Chopped ingredient baskets through intense physical challenges and cook entirely over open fire.
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 🏝️ Must See Moments from Season One | Chopped: Castaways | Food Network
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I scream, you scream, we all scream for ice cream! Escape the summer heat and discover how your favorite ice cream treats, including Dibs, Blue Bunny Banana Split Ice Cream, Cookies & Cream, Rocky Road and more, are made in this Unwrapped throwback.
#Unwrapped #FoodNetwork #IceCream
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Timecodes:
0:00 – Tastee-Freez
2:13 – Dibs
5:16 – Sheer Bliss Canned Ice Cream
7:40 – Fat Boy Ice Cream Sandwiches
11:16 – DQ Blizzards
14:15 – Rocky Road Ice Cream
17:59 – Drumstick
20:18 – Häagen-Dazs
24:20 – Dreyer’s Take the Cake Ice Cream
27:29 – Blue Bunny Strawberry Shortcake Bar
30:50 – Gifford’s Chocolate Lover’s Chocolate Ice Cream
33:50 – Denali Moose Tracks Ice Cream
37:03 – Blue Bunny Cookies & Cream Ice Cream
39:24 – Archie’s Ice Cream Truck
42:06 – Turkey Hill Double Decker Ice Cream Sandwich
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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WATCH NOW🍦: How Iconic Ice Cream Treats Are Made | Unwrapped | Food Network
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@lilliputlittle
December 12, 2023 at 10:30 am
This a wee bit bland. I had to increase seasonings and it could really, really use some celery as part of the aromatics. Next time I'll also just stick to the usual sherry instead of the white wine.
@jo-annaricciuti4774
December 12, 2023 at 10:30 am
Loved it! It's a great recipe!
@janetyamashige9573
December 12, 2023 at 10:30 am
Of all the "Everyday Italian" kitchens, I loved this one the most.
@GodsFistFighter
December 12, 2023 at 10:30 am
I bet that tastes so good.makes me sad i cant have none.🥊
@marigalatijoeyloftis8987
December 12, 2023 at 10:30 am
Joey loftis holy Ramadan
@marigalatijoeyloftis8987
December 12, 2023 at 10:30 am
Joey loftis holy Ramadan
@michaelkelly3221
December 12, 2023 at 10:30 am
I like how Giada wears her apron around her waist, so as not to hide the twins!
@sharonsolana
December 12, 2023 at 10:30 am
What kind of wine should I use? Thanks!
@taowright
December 12, 2023 at 10:30 am
Just made this recipe. Makes a lot, so next time I will cut the recipe in half. I added quite a bit of salt, which I normally do not do — I taste as I go, and everything seemed pretty bland. The mushrooms make this dish, so if you do not like them, substitute for your vegetable of choice. I did not add peas, just a personal choice. All and all a good recipe!.
@ssdippingsauce5569
December 12, 2023 at 10:30 am
Give it a quick little toss 😏
@Ssiscaf
December 12, 2023 at 10:30 am
For being a professional chef her knife skills are absolutely horrendous
@lauralutz4538
December 12, 2023 at 10:30 am
Peas & no Parm cheese, sorry, I’m gonna pass.
@palomahealing5073
December 12, 2023 at 10:30 am
An Amazing recipe for this Dish!❤
@jefffrucci3939
December 12, 2023 at 10:30 am
I've been watching her show for years. Love it..
@scottab140
December 12, 2023 at 10:30 am
😇 In casserole dish, add 2 cans of cold Campbell chickens soup with 1 tsp flour and mix. Steam in a pan: oil, chicken, green bell peppers, onions, garlic, thyme. Chicken can be substituted with seafood and tuna. Add pan ingrediates to casserole dish and mix. Layer Mozzarella, Parmesan cheese then and bread crumb mixture on top. Bake 350 degrees for 10 minutes.
@thomaswhitten2537
December 12, 2023 at 10:30 am
She's about as big as pencil. I wonder if she actually eats what she makes. 🙂
@edzmuda6870
December 12, 2023 at 10:30 am
6.5 Cups of liquid thickened with a roux with only 1/3 cup of flour?? Her recipes are always off.
@justschr
December 12, 2023 at 10:30 am
Chicken tetrazzini is a great dish if you trying to seduce your best friends man. #facts
@mariebahnan2309
December 12, 2023 at 10:30 am
Hair do you like a cinema roles
@chercher304
December 12, 2023 at 10:30 am
Why is she cooking chicken? Tetrazzini is a leftovers dish!!!
@peachesandpoets
December 12, 2023 at 10:30 am
She lost me at heavy cream. For a Bechamel? Are you serious? Also, um yall don't wash your onions and garlic after you peel them? This must be American culture thing because what the hell is this lady doing?
@asmrteznubianqueenmusicandmake
December 12, 2023 at 10:30 am
👍🏾
@nicholashilton2514
December 12, 2023 at 10:30 am
Odd choice of pasta.
@johnnycruzzz
December 12, 2023 at 10:30 am
she is so wonderful! i miss the old days of cooking shows. also using less mushrooms and subbing peppers is nice. and if youre cut for time rotisserie chicken is always a helpful and flavorful sub. and as somebody said def mix melted butter or evoo for the top instead because itll otherwise possibly come out like kitty litter. i never thought about thawed frozen peas. and i definitely add red pepper and cummin to the bechamel and paprika on top. yall dont forget to season! hope you and your family are well xx
@jonathanduplantis1403
December 12, 2023 at 10:30 am
It's like meditation watching her
@ketothekat8811
December 12, 2023 at 10:30 am
Love the recipe but the music in the background reminds me of a 70's porn . C'mon Food Network , you can do better than that .
@MTB_Rider_96
December 12, 2023 at 10:30 am
Frozen peas! No, I would use diced red bell and poblano peppers.
@whosyourdaddy4579
December 12, 2023 at 10:30 am
She doesn't eat any of this stuff! Too busy showing off her boobage! She's over with!