Food
Molly Yeh’s Meaty Ziti with Pesto Dollop | Girl Meets Farm | Food Network
Sweet Italian sausage, fresh fennel and basil pesto turn Molly’s cheesy baked pasta dish into a hearty meal!
Watch #GirlMeetsFarm on Sundays @ 11a|10c from 9/19/21 to 12/19/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3GFdIlz
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Meaty Ziti with Pesto Dollop
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 20 min
Active: 45 min
Yield: 6 to 8 servings
Ingredients
Meaty Ziti:
1 teaspoon kosher salt, plus more for seasoning
2 tablespoons (26 grams) extra-virgin olive oil
1 pound (453 grams) sweet Italian sausage, removed from casings
1 medium onion, sliced
1 medium bulb fennel, quartered, cored and thinly sliced (reserve 1/2 cup tender fronds for the pesto)
1/2 teaspoon red pepper flakes
1/2 cup dry red wine
One 28-ounce/794-gram can whole tomatoes, crushed by hand
One 8-ounce/227-gram can tomato sauce (reserve the can)
1 pound (453 grams) ziti
2 cups (224 grams) low-moisture whole milk shredded mozzarella
1/2 cup (40 grams) grated Parmesan
One 8-ounce/226-gram ball fresh mozzarella, halved
Freshly ground black pepper
Pesto:
2 cups loosely packed fresh basil
1 cup loosely packed fresh Italian parsley leaves
1/2 cup fresh fennel fronds
1/4 cup (30 grams) blanched almonds, toasted
1 lemon, zested and juiced
1 clove garlic, crushed
1 teaspoon kosher salt
2 tablespoons (10 grams) grated Parmesan, plus more for finishing
1/3 cup (71 grams) extra-virgin olive oil, plus more for drizzling
Directions
For the meaty ziti: Place an oven rack in the middle position. Preheat the oven to 425 degrees F.
Bring a large pot of salted water to boil for pasta.
Heat a large braiser (about 5 quarts) over medium heat and add the olive oil. Crumble in the sausage. Cook, breaking up into small pieces with a wooden spoon, until browned, about 4 minutes. Add the onion, sliced fennel and 1/2 teaspoon salt. Cook, stirring occasionally, until wilted, 4 to 5 minutes. Season with the remaining 1/2 teaspoon salt and the red pepper flakes. Stir to incorporate and allow the red pepper flakes to toast, about 1 minute. Add the wine. Increase the heat to reduce by half, about 2 minutes.
Add both cans of tomatoes. Add 1 cup water to the smaller reserved can and add the tomato-water to the pot. Bring to a simmer and cook until thick and flavorful, about 15 minutes.
Meanwhile, add the ziti to the boiling water and cook according to the package instructions. Drain and add the pasta to the sauce. Toss to coat. Add almost all the shredded mozzarella (saving some for the top) and 1/4 cup Parmesan. Tear half the fresh mozzarella into smaller pieces and add to the pasta; fold the cheeses into the pasta. Top with the remaining shredded mozzarella and remaining 1/4 cup Parmesan, then dot with torn pieces of the remaining fresh mozzarella.
Bake, uncovered, until the edges are bubbling and the top is golden and crusty, 20 to 25 minutes. Meanwhile, make the pesto.
For the pesto: Combine the basil, parsley, fennel fronds, almonds, lemon zest and juice, garlic, salt and Parmesan in the bowl of a food processor. Pulse to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth pesto.
Dollop the pesto on top of the hot pasta. Season with black pepper and finish with grated Parmesan.
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
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#MollyYeh #GirlMeetsFarm #FoodNetwork #MeatyZitiWithPestoDollop
Molly Yeh’s Meaty Ziti with Pesto Dollop | Girl Meets Farm | Food Network
source
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!
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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
source
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
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
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
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#DeliciousMissBrown #KardeaBrown #FoodNetwork #Steakhouse #Burgers
Kardea Brown’s Steakhouse Burgers | Delicious Miss Brown | Food Network
source
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.
▶️ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶️ WEBSITE: https://www.foodnetwork.com
▶️ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶️ FACEBOOK: https://www.facebook.com/FoodNetwork
▶️ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶️ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Tastes a Mexican Classic in Los Angeles 🌶️🔥 Diners, Drive-Ins and Dives | Food Network
source
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!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Bobby’s Triple Threat FULL EPISODE (Season 5, Episode 1) | Food Network
source
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
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Ina Garten’s 5-STAR Panko-Crusted Salmon 🍽️ 🤩 Barefoot Contessa | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
@britney901
December 19, 2023 at 10:29 am
That looks so good!
@loalane3506
December 19, 2023 at 10:29 am
I like this channel on YouTube molly yum on food network my name is heather ha
@postpvnkk
December 19, 2023 at 10:29 am
dose anybody know how many calories are in this ?
@ashleyreyna9100
December 19, 2023 at 10:29 am
Oh wow definitely making this today 😋
@bootymagiclol
December 19, 2023 at 10:29 am
I hate cooks that don't take off their jewelry when touching ingredients… gets my OCD rolling I tell ya!
@natalieharris8602
December 19, 2023 at 10:29 am
I bet that’s delicious!
@rpchandler6106
December 19, 2023 at 10:29 am
I made this today … So yummy.
Thank you for taking the time to share this recipe & a good video💙
@teresawatson1292
December 19, 2023 at 10:29 am
https://youtube.com/channel/UCNBYJNWFanoD3xW7Bhlisbg
@deleteitchat.4798
December 19, 2023 at 10:29 am
This looks nicer than some of the more shall we say “inventive” things she’s made.
@deleteitchat.4798
December 19, 2023 at 10:29 am
This looks nicer than some of the more shall we say “inventive” things she’s made.
@jordanmahonytheblindworld8483
December 19, 2023 at 10:29 am
Amazing I love it
@Wheatbeerlover
December 19, 2023 at 10:29 am
Chick looks better and better… 🙂👍🏻
@kentborges5114
December 19, 2023 at 10:29 am
OH YUM YUM…MY MONITOR HAS SMELLYVISION
@romanticgirl9004
December 19, 2023 at 10:29 am
https://youtu.be/1EjBDXWq2x8
@rubygbanza5844
December 19, 2023 at 10:29 am
LOL, she looked at her wrist like she had a watch on
@user-xp8rd5ni4y
December 19, 2023 at 10:29 am
ОЧЕНЬ ВКУСНО !
@thezachman
December 19, 2023 at 10:29 am
i despise her!
@bartholomewpmalleck7504
December 19, 2023 at 10:29 am
When it comes to the world of investing,most people don't know where to start.fortunately,great investors of the past and present can provide us with guidance
@pakistanifoodslover
December 19, 2023 at 10:29 am
Wow lovely 🥰
@zenxymes
December 19, 2023 at 10:29 am
This looks divine!
@erikadowdy686
December 19, 2023 at 10:29 am
Look kinda Dry to me
More SAUCE Needed
@lottikilgo8795
December 19, 2023 at 10:29 am
Nossa que perfeição sem palavras 🤤
@Mike_5
December 19, 2023 at 10:29 am
Ziti is probably a new eco friendly suburb of a City but this does look super delicious!
@paulkelley7445
December 19, 2023 at 10:29 am
Sc
@taylorgraham7067
December 19, 2023 at 10:29 am
I would have had that pain way hotter at the start.
@IOANNA333
December 19, 2023 at 10:29 am
This is too much.
@johnsonben3231
December 19, 2023 at 10:29 am
I don't know who needs to hear this but stop saving all your money, invest some of it if you really want financial freedom…
@doodahgurlie
December 19, 2023 at 10:29 am
This recipe looks delish and the little dollops of pesto really brightens it. Molly is forever adorable to me.
@lisab1026
December 19, 2023 at 10:29 am
Where can I get that blue casserole dish?
@DaisysMommy1104
December 19, 2023 at 10:29 am
That’s not how you make Baked ziti That’s a weird way to make it
@mrfilipelaureanoaguiar
December 19, 2023 at 10:29 am
You just did the same recipe i did today. Thick too and meaty with rigatoni instead, but looks alike. 😉
@thomasturner8759
December 19, 2023 at 10:29 am
would a ricer work gust as good as squeezing the tomatoes or is that to brutal for the tomatoes
@AfterCovidthefoodchannnel
December 19, 2023 at 10:29 am
Amazing!! 🦇
@juicyneli89
December 19, 2023 at 10:29 am
Ew!
@tahatabassum7856
December 19, 2023 at 10:29 am
Looks delicious 😍😍
@allentrice1703
December 19, 2023 at 10:29 am
🍖🍝🍖🍝👍 Perfect meaty pasta dish by you, Molly! I love about Italian in the Midwest! Thanks! I need it!
@zackstein94
December 19, 2023 at 10:29 am
I love a good Baked Ziti. I know how to make a very good Baked Ziti
@stevennapier814
December 19, 2023 at 10:29 am
Lip smacking good