Food
Ina Garten’s Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | Food Network
Ina cooks up a smoky, hearty pasta dish that is easy to prepare and packed with tons of flavor!
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Ina 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!
Shells with Broccoli Rabe & Pancetta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 to 5 servings
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook’s Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving
Directions
Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
Cook’s Note
The only way to truly make 1/4-inch-diced pancetta is to buy one big chunk and cut it yourself. Delis often slice it much too thin.
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Ina Garten’s Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | 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!
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Get the recipe ▶ https://foodtv.com/3yXSzQA
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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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#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.
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#BestBakeEver #DanielleSepsy #FoodNetwork #ChocolateChipCookies #Baking #BakingTok #CookieRecipe #Cookies #TheHungryGnome
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Ina’s Herbed-Baked Eggs are inspired by eggs she ate in Paris! And they’ll be perfect for your brunch lineup.
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Get the recipe ► https://foodtv.com/3oHjoT3
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!
Herbed-Baked Eggs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 12 min
Prep: 3 min
Cook: 9 min
Yield: 2 servings
Ingredients
1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving
Directions
Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)
Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.
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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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Herb-Baked Eggs with Ina Garten | Barefoot Contessa | Food Network
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Your weeknight dinner lineup is BEGGING for Ina’s Salmon with Lentils!
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Get the recipe ► https://foodtv.com/385QfLe
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!
Salmon with Lentils
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 4 servings
Ingredients
1/2 pound French green lentils (lentilles du Puy)
1/4 cup good olive oil, plus extra for salmon
2 cups chopped yellow onions
2 cups chopped leeks, white and light green parts only
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh garlic
1 1/2 cups chopped celery (4 stalks)
1 1/2 cups chopped carrots (3 carrots)
1 1/2 cups Homemade Chicken Stock, recipe follows, or good canned broth
2 tablespoons tomato paste
2 tablespoons good red wine vinegar
Four 8-ounce center-cut salmon fillets, skin removed
Homemade Chicken Stock:
Three 5-pound chickens
3 large onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled and cut in half, optional
20 sprigs fresh flat-leaf parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions
Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
Preheat the oven to 450 degrees F.
For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare.
Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
Homemade Chicken Stock:
Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.
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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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#InaGarten #BarefootContessa #FoodNetwork #SalmonwithLentils
Barefoot Contessa Makes Salmon with Lentils | Barefoot Contessa | Food Network
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Ree Drummond’s grilled potato salad combines grilled potatoes with a creamy herb dressing, bacon and fresh vegetables for a flavorful twist on a classic summer side.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GrilledPotatoSalad
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/35OatXy
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Grilled Potato Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 40 min
Active: 20 min
Ingredients
3 pounds baby Yukon gold potatoes, halved
Kosher salt
2 tablespoons olive oil
1 tablespoon rosemary, minced
3 cloves garlic, minced
1 yellow onion, sliced into rounds
1 red bell pepper, quartered
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons buttermilk
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 teaspoons chives, chopped
2 to 3 dashes Worcestershire sauce
Dash of white vinegar
Dash of hot sauce
Freshly ground black pepper
8 slices bacon, cooked and chopped
3 scallions, sliced thinly for garnish
Directions
Add the potatoes to a large pot and cover with water. Season generously with salt. Bring to a boil over medium-high heat and cook until tender, 8 to 10 minutes. Drain and let cool for 5 to 7 minutes.
Preheat a grill pan over medium-high heat. Toss the potatoes with olive oil, rosemary, garlic, onion and red bell pepper. Place on the grill pan and cook until nicely browned, 2 to 3 minutes per side. Remove to a large bowl.
Make the dressing by adding mayonnaise, sour cream, buttermilk, parsley, dill, chives, Worcestershire sauce, vinegar, hot sauce, salt and pepper to a mason jar. Secure the lid and shake until well combined.
Pour the dressing over the potatoes and toss to coat. Fold in the chopped bacon, sprinkle with scallions and serve.
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Ree Drummond’s Grilled Potato Salad 🥔🍴 The Pioneer Woman | Food Network
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@lflagr
December 22, 2023 at 4:06 am
Ina has gotten much more…talkative…in her more recent videos lol. I don't know if i like it or not. It's just weird and different from the older videos.
@RealKevGotEm
December 22, 2023 at 4:06 am
I love that they glued the flaps to hide the brand 😂
@nickisekhar1721
December 22, 2023 at 4:06 am
she has the most insane pepper grinder i’ve ever seen. i love it.
@melelmo2600
December 22, 2023 at 4:06 am
Typically done instead with sausage and orecchiette type pasta but this will do just fine.
@nknk-gh7cp
December 22, 2023 at 4:06 am
Thank. you. so. much
@agoogleuser6709
December 22, 2023 at 4:06 am
I respect her much more here. She's being humble not arrogant and telling us what's going on. It's hard having to stop often to google something. You could use spinach and bacon I'm sure.
@robertguelda3469
December 22, 2023 at 4:06 am
The trick is called lazy.
@mariac5397
December 22, 2023 at 4:06 am
I have being watching all your recipes they are just amazing delicious I love every one amazing recipes thank you for your amazing good recipes 😘
@YESVALE94
December 22, 2023 at 4:06 am
Soooo …Ina can’t eat cilantro but can eat broccoli rabe??????? I’m so confused….that rabe stuff is so bitter I threw up !
@josiegonzales2870
December 22, 2023 at 4:06 am
My kind of dish 😋
@derekcorbitt7306
December 22, 2023 at 4:06 am
For it to constitute blanching, don’t you have to shock what you’re cooking in cold or ice water…?
@katwomanfour5261
December 22, 2023 at 4:06 am
Watching you for years Ina love your show and style. I think you and you husband make the perfect adorable couple. I hope you will always be happy and keep on cooking 😘 and I'll keep on watching 🍲🍝🥢🥄🍴love all your pots and pans and they. I can wait to have a bigger kitchen. It like the orchestra and your the conductor. Keep on making 🎵🎶 music in the kitchen Ina😘
@cntsingbutigtsol
December 22, 2023 at 4:06 am
Ina, pancetta is NOT smoked. 🤦🏻♀️
@prettychrissy
December 22, 2023 at 4:06 am
Looks so tasty 👅 🥰🥰🔥
@HikeForLife23
December 22, 2023 at 4:06 am
Looks like a watery mess to me
@ckrtom2
December 22, 2023 at 4:06 am
Ina always produces such smart and simple cooking demos. Great none of that “trendy” stupid unnecessary putting the broccoli rabe in a “water bath to stop the cooking process” that we always see!
@aquamarine7705
December 22, 2023 at 4:06 am
Now you came back or this is.a REPLAY
@nicollemolina9490
December 22, 2023 at 4:06 am
Love your recipes
@peggiegreen4420
December 22, 2023 at 4:06 am
If I was homeless I'd eat that lol
@krislarkin2291
December 22, 2023 at 4:06 am
Pachetta is not smokier than bacon, in fact, it is not smoked at all. I like you Contessa, but come with correct facts.
@alanhorning7964
December 22, 2023 at 4:06 am
Love you and all your cooking. I just don’t know why you use so much salt and pepper is better
@thomaschapman5282
December 22, 2023 at 4:06 am
Still feels like a dream each day I think of the fact that real flips still exist ☝️.made the difference. He is awesome
@thomaschapman5282
December 22, 2023 at 4:06 am
Still feels like a dream each day I think of the fact that real flips still exist ☝️ made the difference. He is awesome
@tobehonest7541
December 22, 2023 at 4:06 am
Jeffery loves Ina's shell !
@robinvarnadoe7434
December 22, 2023 at 4:06 am
I have never tried broccoli rabe and have never seen it in any of my local grocery stores.
@michelleneal6860
December 22, 2023 at 4:06 am
I thought pancetta was cured, but not smoked.
@annebarnes9687
December 22, 2023 at 4:06 am
Great dinner dish, but I miss how miss she and her husband have fun.
@MaryellenS.13
December 22, 2023 at 4:06 am
Never cook pasta as long as the box says. ALWAYS remove when 2-3 min before aldente’ because you have to sauté them still in skillet….which will continue to cook them. NEVER 👎🏼 want mushy pasta.
@jmason61
December 22, 2023 at 4:06 am
Love these videos.. But I'm thinking a long pasta to twirl on the fork, maybe add some thicker body to the sauce? Either way love the greens
@amynunez4186
December 22, 2023 at 4:06 am
😋 yum 😋
@jennglow4647
December 22, 2023 at 4:06 am
😋
@hestergreen2031
December 22, 2023 at 4:06 am
Love this. When can we come to your kitchen? I’ll bring the wine..
@williamm402
December 22, 2023 at 4:06 am
Dang ina is the best!!
@vintagerose2563
December 22, 2023 at 4:06 am
Who’s gonna tell her that pancetta isn’t smoked? Lol
@julienprevost5409
December 22, 2023 at 4:06 am
Pancetta is smokier ? No it ain't. It's not supposed to be smoked
@PBBoogie99
December 22, 2023 at 4:06 am
………. add the cheese to the sauce!!!!
@jeanettebarr9090
December 22, 2023 at 4:06 am
I’m constantly challenged to get enough “greens” into my (3&1/2 year old) grandson’s diet. This looks great.
@Manieplayz
December 22, 2023 at 4:06 am
Drew Conway
@YummyFoodSecrets1
December 22, 2023 at 4:06 am
😛🤪👍❤❤❤🇵🇰
@LindaAlyssYT
December 22, 2023 at 4:06 am
yum!
@janespurgeon3658
December 22, 2023 at 4:06 am
Can not wait to try! 😊💜
@ammurrecipesvlogadnanrabbi2627
December 22, 2023 at 4:06 am
315 super like
Yummy 🎁♥️
@user-rd8me6pv5i
December 22, 2023 at 4:06 am
Спасибо. .Ещё один отличный рецепт..
@foodcookingarisa8629
December 22, 2023 at 4:06 am
Nice 😌😌
@natalieharris8602
December 22, 2023 at 4:06 am
I woulda added onion too.
@natalieharris8602
December 22, 2023 at 4:06 am
Kinda reminds me of collards except the color.
@stevelogan5475
December 22, 2023 at 4:06 am
Ma'am, very nice recipe & looks tasty, I can't get pancetta in my area of Kentucky so I'll use a slab of hickory smoked bacon or pork belly & also add some fresh grated Vermont sharp white cheddar to the other cheeses for more rich flavor & thickness