Food
Recipe of the Day: Giada’s Italian Baked Chicken and Pastina | Everyday Italian | Food Network
Giada makes a simple, kid-friendly Italian dish that will have you coming back for more and more.
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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!
Italian Baked Chicken and Pastina
Recipe courtesy of Giada De Laurentiis
Total: 55 min
Prep: 15 min
Cook: 40 min
Yield: 4 servings
Level: Easy
Ingredients
1 cup pastina pasta (or any small pasta)
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5-ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Directions
Preheat the oven to 400 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
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#EverydayItalian #GiadaDeLaurentiis #FoodNetwork #ItalianBakedChickenandPastina
Recipe of the Day: Giada’s Italian Baked Chicken and Pastina | Everyday Italian | Food Network
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Michael Voltaggio is left speechless as his longtime friend, Alex Stupak, enters the Triple Threat kitchen. Will this culinary rebel win the glory and title of ‘Titan Annihilator’? Michelin Star chef, Buddha Lo, will be the judge of that.
#FoodNetwork #FullEpisode #BobbyFlay #TripleThreat
Watch #BobbysTripleThreat, Tuesdays at 9|8c!
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Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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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Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
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Ina Garten’s Panko-Crusted Salmon is coated in dijon mustard and a crispy panko crust with parsley and lemon zest for an easy, flavorful dinner.
#InaGarten #BarefootContessa #FoodNetwork #Salmon
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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!
Panko-Crusted Salmon
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Prep: 15 min
Inactive: 10 min
Cook: 10 min
Yield: 4 servings
Ingredients
2/3 cup panko (Japanese dried bread flakes)
2 tablespoons minced fresh parsley
1 teaspoon grated lemon zest
Kosher salt and freshly ground black pepper
2 tablespoons good olive oil
Four 6- to 8-ounce salmon fillets, skin on
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
Lemon wedges, for serving
Directions
Preheat the oven to 425 degrees.
In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.
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Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
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Follow Paulette Tejada’s journey through Chopped: Castaways as she overcomes grueling island challenges, crafts impressive dishes and ultimately claims the $100,000 grand prize.
#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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Paulette Tejada’s Championship Journey 🏆🌴 Chopped: Castaways | 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!
Subscribe to #discoveryplus to stream the entire library of #GuysRanchKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3yXSzQA
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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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#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.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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@toolgal4622
December 13, 2023 at 11:43 pm
Elbow pasta is not in any way shape or form, pastina!
@walkinglegend
December 13, 2023 at 11:43 pm
"Pastina just means little pasta" – then proceeds to use large pasta ahahahaha – that is not pastina. Pastina is around the size of rice.
@luisalbertovazquezcastillo1262
December 13, 2023 at 11:43 pm
Listen Golden Brown By Brubeck: Invited to with me here
@luisalbertovazquezcastillo1262
December 13, 2023 at 11:43 pm
Tads are OK, NO TODDS
@luisalbertovazquezcastillo1262
December 13, 2023 at 11:43 pm
Your Figure IMPRESSIVE no matter what color you wear
@luisalbertovazquezcastillo1262
December 13, 2023 at 11:43 pm
Not your best that color weared neither the curls in you. THe less pretty you!!
@annemarieschumacher
December 13, 2023 at 11:43 pm
That's not much Chicken? Make the Chicken pieces smaller for kids so it's not a choking hazard…
@deannewilliams644
December 13, 2023 at 11:43 pm
Tyrone Williams awesome Good thank you 1000th Birthday Happy Food Network 🙂💜💜💜💜💜💜💜💜💜💜🎂🎂🎂🦄🦄❤❤❤❤❤❤❤❤❤🧡❤🧡🧡🧡💚💚💚💚💚💚💛💙💙💙🎂🎂🍦🎂🎂🍦🍾🍾🍾🍾❤❤❤❤❤❤❤❤💜💜💜💜💜💜💜💜
@deannewilliams644
December 13, 2023 at 11:43 pm
Tyrone Williams awesome Good thank you 1000th Birthday Happy 🙂💜💜💜💜💜💜❤❤❤❤❤❤❤❤❤❤❤🦄🦄❤❤❤❤❤❤❤❤❤❤🎂🎂🎂🎂🎂🎂❤❤❤❤❤❤❤❤❤❤🍾🍾🍾🍬🍬🍬🍬🍬🍬🍬🍬🍬🍬🍬🍪🍪🍪
@deannewilliams644
December 13, 2023 at 11:43 pm
Tyrone Williams awesome Good thank you 1000th Form Food Network Happy Birthday 🙂💜💜💜💜💜💜💜💜💜💜❤❤❤❤❤❤❤❤❤❤❤🎂🎂🎂🎂🦄🦄💜💜💜💜💜💜🎂🎂🎂🎂🎂
@Bg-bl3kg
December 13, 2023 at 11:43 pm
I died on the inside when she didn’t scrape all the onion and garlic out of the pan
@honeyflost9834
December 13, 2023 at 11:43 pm
4:00 4:18
@quents
December 13, 2023 at 11:43 pm
PASTAAAAAAAAAA
@taylorpierce1266
December 13, 2023 at 11:43 pm
So you used the wooden spoon to stir the raw chicken, then used it to stir up the pasta dish at the end. Yuck!
@patricklarry6645
December 13, 2023 at 11:43 pm
Fancy mac n' cheese with chicken..
@alexashton6501
December 13, 2023 at 11:43 pm
"oooo lets get ALL of those onions"… proceeds to scrape out 3 pieces and leaves the rest
@nicholashilton2514
December 13, 2023 at 11:43 pm
This looks terrible… can you imagine that coming out on a plate from a restaurant? I’d send it right back.
@stephaniekao8831
December 13, 2023 at 11:43 pm
Unattractive face With A Huge Weird Bobblehead
@angitajarama8574
December 13, 2023 at 11:43 pm
Muy rico, lo malo es q no se ingles 😢 pero si entiendo q nomas le puso😆😆 gracias por compartir 💕💕💕
@jeanneamato8278
December 13, 2023 at 11:43 pm
Love watching and listening to you but you seriously need a bench scraper.
@drewconway7135
December 13, 2023 at 11:43 pm
Those chicken chunks are enormous! And she’s making this for children? I hope they don’t choke.
@eroildaquiles8933
December 13, 2023 at 11:43 pm
Love her cooking yummy
@marialucyesquivel557
December 13, 2023 at 11:43 pm
Me gustan mucho todas tus recetas pero me gustaría en español.
@sandraroberts8297
December 13, 2023 at 11:43 pm
I like watching giada cook and she is a really good chef. 🤩🤩🤩
@annalisaaita4308
December 13, 2023 at 11:43 pm
This fake italian dish really sucks
@seannewhouse1943
December 13, 2023 at 11:43 pm
Wow you Hollywood pplz sure have a way of throwing stuff together
@wendywilson6376
December 13, 2023 at 11:43 pm
😎
@caligal2010
December 13, 2023 at 11:43 pm
Looked so dry. Needed more chicken, sauce, herbs, and pepper
@giovannilanfranchi2260
December 13, 2023 at 11:43 pm
This is not an ITALIAN RECIPE. IF YOU DO THIS "Pastina and chicken" IN ITALY SOMEBODY WILL KILL YOU.
@ronnieshraderjr5590
December 13, 2023 at 11:43 pm
Pastiina is vey very small pasta shape like little stars… elbow macaroni is not pastina or anything else that is that size.
@francaruscelloni1786
December 13, 2023 at 11:43 pm
No chicken in pasta sauce….not in Italy ever
@alemontwisted9508
December 13, 2023 at 11:43 pm
As much as I love Giada a lot of her recipes are bland and kinda disgusting like the random canned tomatoes in this dish. I like to take her recipes as a base and then make them my own way.