Food
Jeff Mauro’s Classic Fettuccine Alfredo | The Kitchen | Food Network
Jeff whips up a rich and decadent weeknight meal of extra-creamy pasta with a hearty helping of Parmesan cheese!
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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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Classic Fettuccine Alfredo
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
Ingredients
Kosher salt and freshly cracked black pepper
1 1/2 cups heavy cream
2 tablespoons unsalted butter
One 9-ounce package fresh fettuccine
3/4 cup freshly grated Parmigiano-Reggiano, plus additional for garnish
Pinch freshly grated nutmeg
Directions
Bring a large pot of water to a boil. Add 1 tablespoon salt.
In a 4-quart saucepan, add 1 cup heavy cream, the butter and a pinch of salt and bring to a very light simmer over medium-low to low heat. Let reduce for about 15 minutes. Add the remaining 1/2 cup cream and season with salt and pepper.
Meanwhile, cook the pasta until super al dente. Reserve some pasta water and drain the pasta. Add the pasta to the reduced cream, along with the cheese and nutmeg. Stir to combine and adjust the thickness with pasta water if necessary. (Keep in mind the sauce and pasta will tighten up as it cools and as you plate it.) Taste and adjust the seasoning with more salt if necessary. Garnish with more cheese.
Serve instantly!
Cook’s Note
Instead of warming the bowls in a warm oven or microwave, ladle some hot pasta water into the bowl, let it warm for a bit, and then pour out the water.
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Jeff Mauro’s Classic Fettuccine Alfredo | The Kitchen | Food Network
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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
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Food
Kardea Brown’s Red Velvet Cupcakes with Chocolate Frosting 🧁🍫 Delicious Miss Brown | Food Network
Kardea Brown’s Red Velvet Cupcakes combine cocoa-infused cake with rich chocolate cream cheese frosting for a football-themed dessert that’s perfect for game day. #KardeaBrown #DeliciousMissBrown #FoodNetwork #Cupcakes
Get the recipe ▶ https://foodtv.com/3nXGy78
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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!
Red Velvet Cupcakes with Chocolate Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 30 min
Yield: 24 cupcakes
Ingredients
Cupcakes:
2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
Frosting:
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt
Directions
Special equipment: a piping bag and small round tip; optional
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners’ sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
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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Kardea Brown’s Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 🧁🍫 Delicious Miss Brown | Food Network
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Chef Cory Morris and Chef David Adjey battle it out for the chance to challenge Bobby Flay! With Food Network’s Scott Conant and Hannah Hart judging, the first round puts purple potatoes in the spotlight. David serves up a purple potato chowder, while Cory goes for an elevated bite with purple potato chips, crème fraîche potato aioli and caviar. Only one chef will earn a shot at taking down Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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: Purple Potato Battle Is On! 🥔🔥 Full Episode Recap | S14 E12 | 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!
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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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.
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 Fried Chicken | Barefoot Contessa | Food Network
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@SorrentoShore
December 20, 2023 at 6:38 am
There's no cream in Alfredo
Only butter + Parmesan + pasta water!!!!!!!
@beevang7967
December 20, 2023 at 6:38 am
The best alfredo pasta i ever made. I made it last week n my kids love it.
@hanj31
December 20, 2023 at 6:38 am
originally it was only made with butter and parm but here in the US the butter wasn't as creamy enough as over there in Italy so they started adding cream
@austinhutcherson5701
December 20, 2023 at 6:38 am
Everybody please look at 3:57 and then 4:11
@donnalthood3102
December 20, 2023 at 6:38 am
Classic..for sure…but not authentic….would I eat this? 100 %….do I love Jeff Mauro…yep! But Alfredo from Italy does not have cream…just pasta, butter, parmisano reggiano and pasta water
@britexas361
December 20, 2023 at 6:38 am
Classic….I bet it tastes delicious 👨🍳
@alf1948roma
December 20, 2023 at 6:38 am
HISTORY OF ALFREDO DI LELIO CREATOR IN 1908 OF “FETTUCCINE ALL’ALFREDO” (“FETTUCCINE ALFREDO”), NOW SERVED BY HIS NEPHEW INES DI LELIO, AT THE RESTAURANT “IL VERO ALFREDO” – “ALFREDO DI ROMA” IN ROME, PIAZZA AUGUSTO IMPERATORE 30
With reference to your article I have the pleasure to tell you the history of my grandfather Alfredo Di Lelio, who is the creator of “Fettuccine all’Alfredo” (“Fettuccine Alfredo”) in 1908 in the “trattoria” run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). This “trattoria” of Piazza Rosa has become the “birthplace of fettuccine all’Alfredo”.
More specifically, as is well known to many people who love the “fettuccine all’Alfredo", this famous dish in the world was invented by Alfredo Di Lelio concerned about the lack of appetite of his wife Ines, who was pregnant with my father Armando (born February 26, 1908).
Alfredo Di Lelio opened his restaurant “Alfredo” in 1914 in Rome and in 1943, during the war, he sold the restaurant to others outside his family.
In 1948 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 "Il Vero Alfredo" (“Alfredo di Roma”), whose fame in the world has been strengthened by his nephew Alfredo and that now managed by me, with the famous “gold cutlery” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
See the website of “Il Vero Alfredo”.
I must clarify that other restaurants "Alfredo" in Rome do not belong and are out of my brand "Il Vero Alfredo – Alfredo di Roma".
The brand "Il Vero Alfredo – Alfredo di Roma" is present in Mexico with a restaurant in Mexico City and a trattoria in Cozumel on the basis of franchising relationships with the Group Hotel Presidente Intercontinental Mexico.
The restaurant “Il Vero Alfredo” is in the Registry of “Historic Shops of Excellence – section on Historical Activities of Excellence” of the Municipality of Roma Capitale.
Best regards Ines Di Lelio
@justthetruth2662
December 20, 2023 at 6:38 am
Jeffry looks sooo good and healthy❤💯❤💯
@elostazaelostaza3673
December 20, 2023 at 6:38 am
Thank you very very beautiful
@michaelad48
December 20, 2023 at 6:38 am
OMGAWD JEFFY, LOOOOOOOVE ALFREDO PASTA, YOURS LOOKS AMAAAAAAAAZINGLY DELICIOUS
@leeannedaniels
December 20, 2023 at 6:38 am
There is absolutely no cream used in classic Fettuccine Alfredo.
@teamfat666
December 20, 2023 at 6:38 am
https://www.youtube.com/watch?v=Sk9HCxfIREo
@stevelogan5475
December 20, 2023 at 6:38 am
Chef, I'll need the whole pan of food, nice recipe, & I like some fresh chives & flat leaf parsley chopped & on top plus about 8-10 jumbo wild caught gulf shrimp in mine, toasted Italian thick bread sliced & rubbed with fresh garlic cloves & real butter spread on the bread, great for a side with al fredo
@louischau7982
December 20, 2023 at 6:38 am
That is not authentic and you don’t need to be Italian to know that
@bandochef2893
December 20, 2023 at 6:38 am
https://youtu.be/ag89kqfGIII
@allentrice1547
December 20, 2023 at 6:38 am
What the great show about pasta! 🍝🍝 That's what Jeff is always gonna do!
@dominiquejones424
December 20, 2023 at 6:38 am
Looks delicious 😋
@markbradakis5521
December 20, 2023 at 6:38 am
Real, authentic, genuine alfredo does NOT have cream. But like he says, everyone expects it, sad to say.
@traveler7137
December 20, 2023 at 6:38 am
Hey Jeffrey just got your post on how to make fettuccine alfredo. My name is John and I'm from Canada. I have been trying to perfect this and do a really good job of it for the last few years. A few tips in there I was not aware of and I think it should make a heck of a difference. Mostly as regards the tightening up. Can't wait to give this a try. Diet be damned! Thanks Jeffrey
@gdavis2349
December 20, 2023 at 6:38 am
This looks so good,. I have to make Jeff's fettuccine! Thanks for sharing!
@heidid5275
December 20, 2023 at 6:38 am
I'm so grateful for Alfredo sauce!! Two thumbs up for Jeff. 👍👍 He makes it just the way I like it!
@arupsan
December 20, 2023 at 6:38 am
Thanks to Parmesan, butter and nutmeg …
@jennifercamille16
December 20, 2023 at 6:38 am
He does say eggs really strangely lol
@goutambhola5646
December 20, 2023 at 6:38 am
The kitchen is the stupidest show on food network and this bunch of misfits goes well together. good thing for guy yes.
@mladyisthename
December 20, 2023 at 6:38 am
I love watching Jeff's videos because his voice reminds me of home lmao. Strangely comforting
@user-fk7bd3lw1q
December 20, 2023 at 6:38 am
💕💝💖🤎💙🧡❤️💚💜