Food
Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network
Geoffrey reveals his starchy secret for creating the silkiest sauce in this earthy and savory pasta dish!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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Fusilli with Sausage and Oyster Mushrooms
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 40 min
Active: 35 min
Yield: 2 to 4 servings
Ingredients
Kosher salt and freshly ground black pepper
8 ounces fusilli
4 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces spicy Italian sausage removed from casings (from 2 to 3 links)
1 clove garlic, minced
Pinch pepperoncini chile flakes
1 tablespoon tomato paste
6 ounces oyster mushrooms, trimmed from the stems
1/4 cup dry white wine
1/4 cup grated Parmesan
1 tablespoon unsalted butter
1 teaspoon minced fresh rosemary
Freshly grated Pecorino-Romano, for serving
8 to 10 fresh basil leaves, torn
Directions
Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer.
Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves.
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Geoffrey Zakarian’s Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network
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Taste your way through Gainesville’s best bites! From Cuban sandwiches and shrimp rolls to double-fried chicken sandwiches and Mediterranean-inspired plates, these local favorites serve up some of the best flavors in this Florida college town.
#FoodNetwork #GuyFieri #Florida
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!
Fehrenbacher’s Meats & Eats -https://www.fehrenbachersmeatsandeats.com
The Paper Bag – https://thepaperbagdeli.com
Uppercrust Bakery – https://www.uppercrustgnv.com
Humble Wood Fire Pizzeria – https://www.humblewoodfire.com
Bingo Deli & Pub – https://www.bingodeli.com
Germain’s Chicken Sandwiches – https://www.germainsgnv.com
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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Top #DDD Videos in Gainesville, FL with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s foolproof, delicious Buttermilk Fried Chicken is a fan favorite with sky-high reviews for a reason.
#InaGarten #BarefootContessa #FoodNetwork #ButtermilkFriedChicken
Get the recipe ▶ https://foodtv.com/4gkaDd8
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Buttermilk Fried Chicken
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 8 hr 40 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish
Directions
For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
Copyright 2018 by Ina Garten. All rights reserved.
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Ina Garten’s 5-STAR Fried Chicken | Barefoot Contessa | Food Network
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Ina Garten’s Niman Ranch Burgers combine juicy, mustard-seasoned beef with caramelized onions and English muffins for a simple take on the classic backyard burger.
#InaGarten #BarefootContessa #FoodNetwork #Burgers
Get the recipe ▶ https://foodtv.com/3PMBxOB
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Niman Ranch Burgers
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings
Ingredients
2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions, recipe follows
Caramelized Onions:
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
Caramelized Onions:
Yield: 6 servings
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s 5-STAR Niman Ranch Burgers 🍔🤩 Barefoot Contessa | Food Network
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Food
Food Network Chefs’ Cozy Comfort Breakfast Recipes 🥞 Bobby Flay, Ree Drummond, Guy Fieri & More!
Cozy up with comforting breakfast recipes from your favorite Food Network chefs, from fluffy pancakes and hearty egg dishes to cheesy skillets and baked French toast.
#FoodNetwork #ComfortFood
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 – Intro
00:06 – Bobby Flay’s Pumpkin-Ricotta Pancakes
04:59 – Maneet Chauhan’s Masala Omelet Sandwich
10:36 – Ree Drummond’s Double Chocolate Chip Pancakes
15:50 – Guy Fieri’s Chicken Apple Sausage Frittata
22:06 – Ree Drummond’s Fridge Raid Shakshuka
26:24 – Jeff Mauro’s Wake and Bake Breakfast Strata
31:59 – Kardea Brown’s Cheesy Creole Breakfast Skillet
42:14 – Molly Yeh’s Breakfast Juicy Lucys
47:50 – Ina Garten’s Raspberry Baked French Toast
Get the recipes:
Bobby Flay’s Pumpkin-Ricotta Pancakes – https://foodtv.com/44SrJXJ
Maneet Chauhan’s Masala Omelet Sandwich – https://foodtv.com/3W7SLtl
Ree Drummond’s Double Chocolate Chip Pancakes – https://foodtv.com/4iyLJ9p
Guy Fieri’s Chicken Apple Sausage Frittata – https://foodtv.com/3qzDzb3
Ree Drummond’s Fridge Raid Shakshuka – https://foodtv.com/3DBMI9R
Jeff Mauro’s Wake and Bake Breakfast Strata – https://foodtv.com/3FJHlSU
Kardea Brown’s Cheesy Creole Breakfast Skillet – http://foodtv.com/3azIdvn
Molly Yeh’s Breakfast Juicy Lucys – http://foodtv.com/3nLjTtw
Ina Garten’s Raspberry Baked French Toast – https://foodtv.com/2WS7oER
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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Food Network Chefs’ Top Comfort Food Recipe Videos
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
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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▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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@brucehopke7949
December 18, 2023 at 5:26 pm
THAT'S NOT FUSILLI, IT'S ROTELLE !!! FUSILLI IS LONG, LIKE SPAGETTI ! BRUCE
@randygibson3001
December 18, 2023 at 5:26 pm
Why do you feed yourself and not Alex?
@sandrakelp8480
December 18, 2023 at 5:26 pm
Yummy and gooey
@anony-ic3pz
December 18, 2023 at 5:26 pm
It just seems so wrong that the chef eats while the guests look on
@dextersmith8434
December 18, 2023 at 5:26 pm
G.Z… l love your talent and I love your heart. You are a man! You stood up to a goon and you are doing well. My hat ( I don't own a hat) is off to you. And by the way, your dress style is absolutely fabulous. You never let them see you perspire. You are awesome!. BTW….you look much better than men 30 years younger. Class, elegance and good looks really is SEXY.
@darby4811
December 18, 2023 at 5:26 pm
My favorite trio. Love the energy.
@crystalsnowlion2253
December 18, 2023 at 5:26 pm
Looks very delicious
@crystalsnowlion2253
December 18, 2023 at 5:26 pm
Wow that's a very interesting recipe. When I think mushroom and pasta I only thought of with cream. It seems this works though which is creative and interesting.
@tommym321
December 18, 2023 at 5:26 pm
Ugh. The stupid unfunny questions
@chmellen
December 18, 2023 at 5:26 pm
Butter? Ask Vinchentos plate.
@marileejones2908
December 18, 2023 at 5:26 pm
I have a request for garlic chicken pasta primavera… :).
@ChrisPBacone
December 18, 2023 at 5:26 pm
I want that cast iron enamel skillet what is the diameter,? I need it in my life? I have the 8 in depth enamel Dutch oven already I stand by them enamel cooking dishes
@Conversion2Glamour
December 18, 2023 at 5:26 pm
Just made this. Real simple to make and delicious. Great recipe
@sabrinaclarus6290
December 18, 2023 at 5:26 pm
Funny, how he thinks the starchy pasta water makes it look glossy not the butter!
@nessak4081
December 18, 2023 at 5:26 pm
No offense but, pasta is not meant to be silky. It is meant to be firm. That is my own personal opinion.
@madisonpearce3781
December 18, 2023 at 5:26 pm
Made this tonight ( with regular mushrooms ) and it was sooo good! The only thing I would do different next time, is use only 2 tablespoons of oil and not 4. A little oil goes a long with when you're not deep frying. 4 is way too much imo
@thelegalaudacity1992
December 18, 2023 at 5:26 pm
Am I the only one thinking he over cooked the pasta and now the pasta is mush
@rudevalve
December 18, 2023 at 5:26 pm
Certified Gold!!!!!
@laurenciachew2561
December 18, 2023 at 5:26 pm
Chef………..
When you dish out the food ,be it pasta whosoever…..
Also dish for your guests….
That's called "table-manners" or else your guests are watching you savouring and they are over the other side of the bench salivating!!! 😜😜😜👍👍👍
@CesarPerez-ul5eq
December 18, 2023 at 5:26 pm
This chef is so arrogant that he doesn't realize he is ignoring his guests.
@natalieharris8602
December 18, 2023 at 5:26 pm
I think I’m going ti name my next pet Fusilli(Foose for short). I just like that name.
@gregormiller4037
December 18, 2023 at 5:26 pm
Crap outfit, makes him look like a….OHHH, never mind.
@blancaadame7247
December 18, 2023 at 5:26 pm
😋😋😋
@MiaCucinaEasyCooking
December 18, 2023 at 5:26 pm
Good one. I always see this channel. Awesome……!!! Lot of variety cooking techniques. Keep it up.
@allentrice1703
December 18, 2023 at 5:26 pm
🍄🍝⁉ Are you still serious about this and that?! Cause it was so delicious for mushroom in pasta! How about that?! 🍄🍝⁉
@melmel4712
December 18, 2023 at 5:26 pm
I like just these 3 together, the vibe is much better. No Sunny. No Katie.
@costello357
December 18, 2023 at 5:26 pm
Can you be quiet for 3 seconds Alex!!?? Please
Lol
@kitchenwithamanah5490
December 18, 2023 at 5:26 pm
Looks gud😊
@MrHootiedean
December 18, 2023 at 5:26 pm
Has Alex joined the Kitchen full time?
@pinkruffes
December 18, 2023 at 5:26 pm
I love the vibe. Just some cooks. The care free atmosphere. "I like tearing it because the residual smell on my hands" like come on! Love watching you guys have fun.
@CayMaree345
December 18, 2023 at 5:26 pm
Take the basil out please, instead spice it up with drops of truffle oil . Pleaseees!😎😊😘. Yummmmmy!😊😎👏🏼👏🏼👏🏼
@SD-oi9gr
December 18, 2023 at 5:26 pm
Simple but I’d eat that entire pan full right now if I could.
@cookingtubebybristy98
December 18, 2023 at 5:26 pm
Delicious😍👍👌
@artdeco9460
December 18, 2023 at 5:26 pm
Why don't the guest chefs get to try the food?