Food
Alex Guaranaschelli’s Pork Osso Buco | The Kitchen | Food Network
Alex feels the nostalgia when she makes this tender, comforting pork dish served over a bed of sautéed spinach!
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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!
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!
Pork Osso Buco
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 30 min (includes resting time)
Active: 55 min
Yield: 4 servings
Ingredients
1/4 cup extra-virgin olive oil
Four 2- to 2 1/2-inch-thick pork shanks
Kosher salt and freshly ground black pepper
2 medium yellow onions, quartered
2 medium carrots, cut into 2-inch rounds
8 medium cloves garlic, peeled
2 bay leaves
1 cup dry white wine
One 28-ounce can whole, peeled tomatoes
6 cups beef stock
2 light grates orange zest
1 teaspoon red wine vinegar, plus additional for dotting
Sautéed Spinach, recipe follows
Sautéed Spinach:
2 tablespoons extra-virgin olive oil
1 pound fresh baby spinach, stemmed
Kosher salt
Directions
Preheat the oven to 375 degrees F.
In a Dutch oven large enough to hold the shanks in a single layer, heat the oil over medium heat. Arrange the meat on a flat surface and sprinkle generously on all sides with salt and pepper. When the oil begins to smoke lightly, add the shanks in a single layer to the pan, working in batches if necessary so as to not crowd the pot. Brown them on the first side for 5 to 8 minutes. Use a pair of metal tongs to turn on the second side and brown for just as long. Don’t rush the browning. Allow the shanks all the time they need. This browning is the most important part of building deep flavor. Move the meat to a plate and set aside.
Add the onions, carrots, garlic and bay leaves to the Dutch oven and cook until the vegetables take on some color. Add the wine and tomatoes; it’s not necessary to crush the tomatoes, as they’ll melt into the liquid. Return the shanks to the pot and add the beef stock. Bring the liquid to a simmer over medium heat and skim any impurities. Cover and place the Dutch oven in the center of the oven. Cook until the shanks are completely tender, 2 to 2 1/2 hours. (If the meat is not completely tender, don’t be afraid to cook it longer. It’s much easier to undercook than overcook this dish.)
Remove the pot from the oven, uncover, and let sit for 15 minutes to rest. Use a large slotted spoon or tongs to remove the shanks to a large shallow bowl or serving platter. Sprinkle the meat with salt. Remove half of the braising liquid and save for another use or dispose. Reduce the remaining liquid by half over medium heat, 15 to 30 minutes. Remove the bay leaves. Stir in the orange zest (be sure they are LIGHT grates; we barely want to detect it) and the vinegar. Taste for seasoning. Pour the sauce over the meat and dot the shanks with more vinegar.
Serve the osso buco with the Sautéed Spinach.
Sautéed Spinach:
Heat half the oil in a 12-inch skillet over medium heat. When the oil begins to smoke lightly, add half the spinach with a pinch of salt and remove the skillet from the heat. Cook, stirring with a wooden spoon, until the spinach loses half its volume. Repeat with the remaining oil and spinach. Serve as a side dish.
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Alex Guaranaschelli’s Pork Osso Buco | The Kitchen | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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Upgrade a burger with bacon and frizzled onions like Kardea does for a decadent dish!🥓🍔
Catch #DeliciousMissBrown, Saturdays at 12|11c, from 9/5/20 to 10/24/20.
Get the recipe ▶https://foodtv.com/31BDVhN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Steakhouse Burgers
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
Canola oil, for frying
8 slices thick-cut bacon
1/2 medium red onion, sliced into 1/4-inch rings
1/2 cup buttermilk
1 cup flour
1 teaspoon House Seasoning, recipe follows
2 pounds 80/20 ground beef
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/2 head iceberg lettuce, cut into 1/2-inch slices
1/2 cup to 1 cup Blue Cheese Dressing, recipe follows
4 brioche buns
4 large cherry tomatoes
House Seasoning:
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup sweet paprika
1/4 cup kosher salt
1/4 cup freshly ground black pepper
Blue Cheese Dressing:
2/3 cup buttermilk
2/3 cup sour cream
2 tablespoons minced chives
1/2 teaspoon garlic salt
Freshly ground black pepper, to taste
1 cup crumbled blue cheese
Directions
Special equipment: a meat thermometer
Heat 2 inches of oil over medium-high heat in a medium heavy-bottomed saucepan to 365 degrees F.
While the oil is heating, add the bacon to a large skillet over medium-high heat and cook until crispy and brown on both sides, about 10 minutes. Remove to a paper towel-lined plate. Reserve 2 tablespoons bacon fat in a small bowl and set aside to cool.
Place the onions in the buttermilk. Add the flour to a bowl or shallow baking dish. Scoop out a few onions at a time and dredge in the flour, shaking to remove any excess flour. Add to the hot oil and fry until golden brown and crispy, about 4 minutes, then remove to a baking sheet with a wire rack and sprinkle with House Seasoning while still hot. Repeat with the remaining onions and set aside.
Using your hands, mix the ground beef along with the cooled, reserved bacon fat and the garlic powder. Form the mixture into 4 loosely packed equal-sized patties with a slight dimple in the center to prevent them from doming. Place onto a baking sheet or large plate and sprinkle both sides of each patty generously with salt and pepper. Heat the skillet that was used to cook the bacon over medium heat. Add the burger patties, dimple side up, and cook on the first side, 5 to 6 minutes. Flip the patties and cook until the internal temperature of the burger is 135 to 140 degrees F for medium (the internal temperature will continue to rise when you remove the burger from heat to reach the ideal temperature of 145 degrees F), about 5 minutes more. Remove the patties from the skillet.
Add the brioche buns to the same skillet and toast until lightly browned.
To build the burgers, add one patty on top of a toasted brioche bun half. Drizzle over a couple tablespoons of the Blue Cheese Dressing. Top with a few fried onions, a slice of iceberg lettuce, another drizzle of Blue Cheese Dressing and two slices bacon. Top with the second half of the bun and place a cherry tomato on top, using a steak knife as a skewer to hold the burger together. Serve immediately.
House Seasoning:
Yield: 1 1/4 cups
Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months.
Blue Cheese Dressing:
Yield: 1 1/2 cups
Whisk together the buttermilk, sour cream, minced chives, garlic salt and black pepper in a small bowl until well combined. Stir in the blue cheese crumbles. Refrigerate until ready to use.
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#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
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Guy Fieri visits Gloria’s Cafe in Los Angeles, where family recipes are served up, including carne adobada, a traditional marinated dish packed with spices and tons of flavor. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Visit Gloria’s Cafe: https://www.gloriascafe.com
Follow them: https://www.instagram.com/gloriascafe
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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Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | 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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@allibrown8960
December 19, 2023 at 1:04 pm
Bay helps with digestion. It's actually a good remedy for upset stomachs. Make a tea with bay leaves, and your tummy will calm right down.
@user-tk9rl1gd8e
December 19, 2023 at 1:04 pm
Great easy recipe. Just made it again for my 4th time. Alex, you are the bomb!❤
@douglashernandez826
December 19, 2023 at 1:04 pm
Red wine smash potatoes traditional
@ndzapruder
December 19, 2023 at 1:04 pm
"Gun and tonic"
@monicagroeneveld6714
December 19, 2023 at 1:04 pm
delizioso!
@jas_bataille
December 19, 2023 at 1:04 pm
What the bay leaves are doing is streaming , the same way that you'd change the scent of a room by burning encense, and infusing into the broth. It will change the aroma of whatever you are cooking in there. BTW, you can put meatballs on a skewer on top of a regular pot, a large lid on top, burn herbs at the bottom and obtain basically the same result as if you smoked the meat. This is an excellent demo here. You're welcome!
@mollypatt9781
December 19, 2023 at 1:04 pm
I could not find pork shanks so I used country ribs. The sauce/broth was so good I served with crusty bread to dip. It was definitely a hit!!! Thank you @TheKitchen!!!
@beverlybruno4372
December 19, 2023 at 1:04 pm
Why doesn't Alex try to lose weight and help her daughter lose weight and get healthy
@JRR31984
December 19, 2023 at 1:04 pm
Dizzam, LEGIT. GO TEAM ALEX
@876entertainment5
December 19, 2023 at 1:04 pm
Hello good morning is coming from Montego Bay Jamaica 😆 ❤ 👀
@iain3411
December 19, 2023 at 1:04 pm
Ox tail stew
@michelleenglish7194
December 19, 2023 at 1:04 pm
Omg! Want! 😍😍😍😍
@mmpacooking35
December 19, 2023 at 1:04 pm
https://youtu.be/KRH51qZU6zE
@abdulrasyidchanel
December 19, 2023 at 1:04 pm
👍👍👍👍🙏☕☕☕
@truelife974
December 19, 2023 at 1:04 pm
She like, "SERVE IT ALREADY!!!".
@angelbulldog4934
December 19, 2023 at 1:04 pm
Pig.
It's all about the pig. 💞
@lindachick8889
December 19, 2023 at 1:04 pm
I think this is great. Even for one. Added to my small arsenal 😂
@figmo7494
December 19, 2023 at 1:04 pm
Gotta love Alex!!
@jordanjae
December 19, 2023 at 1:04 pm
I like the setup. You have 3 people always waiting over on the side watching one of the chefs make food. Great setup. Great cast! This looks amazing. Seems very simple too! Seeing her make the white wine w veggies and stock.. it looks easy and dang good!
@nataliemscrzysxycoolharris
December 19, 2023 at 1:04 pm
This would be a crockpot meal for me.
@erinbedard6374
December 19, 2023 at 1:04 pm
That looks so good.
@faithdobson3983
December 19, 2023 at 1:04 pm
That looks delicious!!
@nattywho
December 19, 2023 at 1:04 pm
My Lord did that look good and I so wanted to hear Sunny’s response!
@Lolalee87
December 19, 2023 at 1:04 pm
Looks delicious 😋
@farahkitchensecrets1394
December 19, 2023 at 1:04 pm
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you ❤ 😋 you are my YouTube family 👪 member ❤ all the best 😋 😊 good evening 😋 😊 👌
@allentrice1547
December 19, 2023 at 1:04 pm
This is going to be lovely ladies in the Kitchen! Because I realized that anybody can imagine to cook like that! ❣️❤️❣️❤️❣️❤️
@AfterCovidthefoodchannnel
December 19, 2023 at 1:04 pm
Delicious the pork ossobuco that you made! Like a lot how you peewee it! Excellent work friend! 🦇
@dijahtrump694
December 19, 2023 at 1:04 pm
1ST WINNER 🏆 🥇 🏅 GOD IS LOVE AND LIGHT RAH BLESS you all JAH