Food
Ina’s Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | Food Network
Ina makes quick. easy buttermilk Cheddar biscuits for a breakfast meeting!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Buttermilk Cheddar Biscuits
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 40 min
Cook: 25 min
Yield: 8 biscuits
Level: Easy
Ingredients
2 cups all-purpose flour, plus more as needed
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup cold buttermilk, shaken
1 cold extra-large egg
1 cup grated extra-sharp Cheddar
1 egg, beaten with 1 tablespoon water or milk
Maldon sea salt, optional
Directions
Preheat the oven to 425 degrees F.
Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
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Ina’s Buttermilk Cheddar Biscuits | Barefoot Contessa: Cook Like a Pro | 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!
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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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
Get the recipe ▶ https://foodtv.com/3sGACUw
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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.
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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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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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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.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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▶ FULL EPISODES: https://watch.foodnetwork.com
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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
▶ WEBSITE: https://www.foodnetwork.com
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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@FuzzBucket69
December 14, 2023 at 5:17 pm
She is absolutely Steve's yummy on the side. Also, it'd be great to actually see the biscuits when they're finished instead of food network youtube ads and logos covering them up.
@iestynovich
December 14, 2023 at 5:17 pm
Yes, freeze the flour, I say.
@msbigdog1460
December 14, 2023 at 5:17 pm
Who puts a pan of unbaked biscuits in the fridge uncovered, overnight?? No wonder they look more like hockey pucks! They were dried out. 🙄🙄🙄
@Smokey298
December 14, 2023 at 5:17 pm
"Why get the food processor dirty" its easier to clean than the grater
@robertwhelan9132
December 14, 2023 at 5:17 pm
She makes things seem so simple that even people like me (who never set foot into the kitchen except to eat):want to give things a go
@janicevillandre9577
December 14, 2023 at 5:17 pm
Butter, is the unsalted?
@stephanieallen3373
December 14, 2023 at 5:17 pm
My mom would mix biscuit dough and cut into serving size and fry it. Log Cabin or Steens syrup. Awesome breakfast
@deborahcaldwell9775
December 14, 2023 at 5:17 pm
Oh MY
@brandond73
December 14, 2023 at 5:17 pm
Something about her is creepy.
@joycebruhn3672
December 14, 2023 at 5:17 pm
I like your videos.
@donnielindon1015
December 14, 2023 at 5:17 pm
Nice job
@thepuppetends1
December 14, 2023 at 5:17 pm
They’re flat. Dough wasn’t kneeled correctly.
@elizabethalvarado8698
December 14, 2023 at 5:17 pm
"Too much cheddar"? Blasphemy!
@fariaqureshi8374
December 14, 2023 at 5:17 pm
Hands down the best biscuits. I’ve made them 5 times and absolutely delicious. Thank you Ina!!❤
@christinebeames2311
December 14, 2023 at 5:17 pm
Can someone explain why the heat would not make warmer butter rise , That the butter must be cold ,as it’s the water in the butter that causes steam ,
@presleycarvalho4438
December 14, 2023 at 5:17 pm
Look
@averyshenan958
December 14, 2023 at 5:17 pm
I don’t knead mine or use egg I drop my with ice cream scoop and omg so easy. I’ve never thought to use the mixer cause u can’t mix them to much at all mine never work out if I over mix them
@inna7417
December 14, 2023 at 5:17 pm
Wait a minute… how about recipe for that breakfast cocktail?! Am I the only one who missed it?
@brendanmcclorey8537
December 14, 2023 at 5:17 pm
Imagine it… a biscuit from the barefoot contessa.
@belindabell2
December 14, 2023 at 5:17 pm
All I need is a food replicator so I don’t even need to cook, just push a button under Ina Garten, the recipe and lo and behold..done!
@belindabell2
December 14, 2023 at 5:17 pm
Know which show I think is LAME?..the kitchen! It has a bunch of cooks and one pro chef..they don’t do much, but sit and do taste tasting..while one of them cooks some lame recipe and once in a while, they have a guest who does all the cooking so they do even less!
@brooklyn9398
December 14, 2023 at 5:17 pm
I want a warm batch every day on my stove
@bluemoon7628
December 14, 2023 at 5:17 pm
These came out extremely over salted, be careful! Next time I will use 1 tsp of salt and 3/4 cup cheddar.
@tcmcjebus6606
December 14, 2023 at 5:17 pm
I got nervous when she looked at the camera while grating that cheese
@jeffmcgiverin1969
December 14, 2023 at 5:17 pm
This is my Happy Thanksgiving Song!
Wooohooo! ✌❤🎶🎸
https://youtu.be/U8aw2G1QH7Q
@martavinnedge2477
December 14, 2023 at 5:17 pm
You are THE BEST, Ina!
@jeniferthomas3146
December 14, 2023 at 5:17 pm
A quick question how to make butter milk
@luckyvanilla388
December 14, 2023 at 5:17 pm
1:37 🤣🤣🤣
@sidsaxena2880
December 14, 2023 at 5:17 pm
You added salt then said butter with no salt. Where is the logic?
@johntutela5816
December 14, 2023 at 5:17 pm
I’ve made Ina’s Cheddar biscuits several times. They are the best biscuits I’ve ever had in my life. Very easy to make and they freeze really well.
@markcombrinck-hertz3649
December 14, 2023 at 5:17 pm
hi mark
@willlong5044
December 14, 2023 at 5:17 pm
So it’s basically a glorified cheese scone ?
@mrphilbert1
December 14, 2023 at 5:17 pm
Why didn't you show the end of the video?
@angelicasilvaduarte6766
December 14, 2023 at 5:17 pm
Se ve muy 😋 tus bisket lo voy hace yaa que el queso 🧀 le da un toque muy personal. Regalame esa batidora me gustaría tener un así como la tuya aquí en 🇲🇽 son muy caras y no puedo comprarme una, sale por fis
@ttselha64
December 14, 2023 at 5:17 pm
These biscuits are delicious and amazing
@bridgetbonds5169
December 14, 2023 at 5:17 pm
Ina is always my favorite and I love barefoot contessa episodes
@marga0517
December 14, 2023 at 5:17 pm
i love Ina so much she's the best!!
@nevilleau2035
December 14, 2023 at 5:17 pm
The panoramic quotation dentsply prick because hydrant naively observe next a aberrant dock. zealous, apathetic dipstick
@antoinettevanstadenmeyer6302
December 14, 2023 at 5:17 pm
Are biscuit in the USA what we call scones?
@chrispeplinski7306
December 14, 2023 at 5:17 pm
Delicious biscuits
@nknk-gh7cp
December 14, 2023 at 5:17 pm
She.is.very. pretty. I. would. like. her. cook.food. Thank. so.much
@annebarnes9687
December 14, 2023 at 5:17 pm
I've always been a fan of hers, but never have alot of time to watch. I love the shows, where she has her husband or friends on.