Food
Ina Garten Makes Fettuccine with Buffalo Butter | Barefoot Contessa | Food Network
Ina makes a simple pasta dish featuring homemade fettuccine, buffalo butter and aged Parmigiano-Reggiano!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3wsxe16
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Fettuccine with Buffalo Butter and Parmigiano-Reggiano
RECIPE COURTESY OF MISSY ROBBINS
Level: Easy
Total: 1 hr 20 min (includes resting time)
Active: 50 min
Yield: 4 servings
Ingredients
1/4 cup kosher salt
4 ounces buffalo butter
4 tablespoons unsalted butter
1 1/4 pounds Fettuccine, recipe follows
Freshly ground black pepper
1 cup grated Parmigiano-Reggiano cheese (grated using the fine side of a box grater)
1/2 cup grated aged Parmigiano-Reggiano cheese (grated using the large side of a box grater)
Fettuccine:
1 pound 00 flour, plus more for dusting
25 large egg yolks
Semolina flour, for dusting
Directions
Special equipment: A stand mixer with pasta roller and fettuccine cutter attachments (or a manual pasta machine)
Bring a large (8-quart) pot of water to a boil and add the salt. Heat a large (12-inch) saute pan over low heat and add 1/2 cup of the boiling water to the pan. Add both butters to the pan and cook for 2 to 3 minutes, stirring slowly, until the sauce has emulsified.
Meanwhile, add the Fettuccine to the boiling water and cook for approximately 1 to 2 minutes, until just tender. Using tongs, transfer the cooked pasta to the saute pan. (Do not drain the pasta water.) Add an additional 1/2 cup pasta cooking water, if required, and freshly ground black pepper to taste.
Continue to cook on low heat for 2 minutes, tossing to coat the pasta with sauce, until the sauce is well incorporated. Remove the pan from the heat and add the finely grated Parmesan in a slow steady stream while tossing the pasta. If needed, add more pasta water to loosen the sauce.
Divide the pasta among four bowls, top each serving with the aged Parmigiano-Reggiano and more freshly ground pepper and serve.
Fettuccine:
Place the 00 flour in the bowl of a stand mixer fitted with the dough hook attachment. With the mixer on low speed, gradually add the egg yolks, a few at a time. Continue to mix until the dough is smooth. If it is a touch dry, add a few drops of water. The dough will be bright yellow.
Turn the dough onto a smooth, lightly floured surface and knead by hand until it forms a smooth ball. Cover with plastic wrap and let rest at room temperature for 30 minutes.
Divide the dough into three equal portions and flatten the first portion into an oval about 3/4-inch thick. Remove the dough hook attachment from the stand mixer and attach a pasta roller attachment (or use a manual pasta roller for the next step). Set the attachment to the widest setting and run the first portion of dough through the roller. Fold the dough in on itself in thirds, rolling to knead out any air bubbles, and feed it through the roller two more times on the same setting, folding the dough in on itself and rolling between each. Change the attachment to the next setting and repeat the process, working your way through each width setting twice until the pasta is almost transparent. Repeat with the remaining pieces of dough.
Remove the pasta roller attachment from the stand mixer and attach the fettuccine attachment. Cut each rolled-out pasta sheet into 12-inch pieces and feed the pieces, one at a time, through the machine. Sprinkle the cut fettuccine lightly with flour and place in bundles on a parchment-lined sheet pan that has been sprinkled with semolina flour. Set aside 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
#InaGarten #BarefootContessa #FoodNetwork #Fettuccine #BuffaloButter
Ina Garten Makes Fettuccine with Buffalo Butter | Barefoot Contessa | Food Network
source
Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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
The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
source
Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com
South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
source
These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
source
This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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
Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
source
Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
source
-
Other2 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other2 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food2 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics2 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
News2 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Other2 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
Sports2 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other2 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
-
Other2 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
@laurenhahn890
December 24, 2023 at 11:25 am
Absolutely divine !
@torgiebride8558
December 24, 2023 at 11:25 am
Am I the only one that thought it meant 'Buffalo', as in spicy?
@wellofcire
December 24, 2023 at 11:25 am
Buffalo?….no sign of any buffalos even….
@wellofcire
December 24, 2023 at 11:25 am
1:15….instead of 'we're gonna cut it into thirds'….i guess they prefer 'gonna cut it into third'…..why do so many shows go for the stupid?
@jayadama1301
December 24, 2023 at 11:25 am
Ms.Ina is so nervous
@StanFood
December 24, 2023 at 11:25 am
It looks so delicious🤤🤤😍😍
@live-laugh-lobotomy
December 24, 2023 at 11:25 am
Ina is like me when people explain things to me at work in great detail when I already know everything. Just repeating things they say back to them and smile nodding.
gets told fresh pasta takes 1 to 2 minutes“Really?!? Is it that fast??? 🙂🙂🙂🙂🙂”@janjr165
December 24, 2023 at 11:25 am
That pasta looks bland as sh*t. 🙄
@soulinspiration1
December 24, 2023 at 11:25 am
Wow that looks easy!
@jayanddevonmoody1937
December 24, 2023 at 11:25 am
I love Ina…but this woman who is her guest comes across pretty cold. Whoever she is, she couldn’t be fun to cook with! 🫡😬
@Reinolds_Recipes
December 24, 2023 at 11:25 am
My dad used to make this a lot 🙂 good times! Keep sharing my friend… love your channel!! I’m subscribed 😋
@pakistanifoodslover
December 24, 2023 at 11:25 am
Nice
@cioccolatamania3622
December 24, 2023 at 11:25 am
Good idea using the mixer. The way it mixes in the bowl is very similar to what you do in a "well".
@bethbilous4720
December 24, 2023 at 11:25 am
You can make this taste just as good using Kerrygold butter, and the pasta dough???? Seems excessive, but then again she is the one with the restaurant.
@yourmajesty2755
December 24, 2023 at 11:25 am
This is why I didn’t like food in Italy! No seasoning and just bland and blah food.. I didn’t know wtf people was saying was good about food in italy lol
@djnoneofyourbusiness525
December 24, 2023 at 11:25 am
Ina acted all surprised that fresh pasta takes only two minutes to cook.
Girl you knew that 😆 🤦🏼♂️
@Manieplayz
December 24, 2023 at 11:25 am
Vvvvvvx
@_chade
December 24, 2023 at 11:25 am
Nah, I want to see Ina and Ina alone.
@Mr.DMZ.
December 24, 2023 at 11:25 am
That's a lot of eggs
@stooge81
December 24, 2023 at 11:25 am
Fresh pasta: Check
Water: Check
Parmigiano Reggiano: Check
Buffalo butter: Takeout.
@sethnapolitano396
December 24, 2023 at 11:25 am
I love your cooking Ina, but I want to see YOUR cooking, not some gourmet chef. What makes it "buffalo" butter?
@aaronfranco3117
December 24, 2023 at 11:25 am
I love the videos with her. You can tell she loves to cook. I love her.
@leisurlf
December 24, 2023 at 11:25 am
Is this a joke?
@Manieplayz
December 24, 2023 at 11:25 am
Karla Rutter
@Manieplayz
December 24, 2023 at 11:25 am
Allen Trice.
@Manieplayz
December 24, 2023 at 11:25 am
Allen Trice
@stevelogan5475
December 24, 2023 at 11:25 am
Lady's , recipe looks delicious, I really like Buffalo butter & Buffalo mozz, the best there is & also has to be Parmigiano reggiano imported from Italy, also the best parm there is & fresh, homemade fettucini is the real kicker, I need garlic bread on the side, lol
@TheGlamorousLifeofNae
December 24, 2023 at 11:25 am
This looks incredible!! 🤤🤤😋
@bethany2820
December 24, 2023 at 11:25 am
I want that amazing all in one mixer, roller, and pasta cutter!
@ronniesanchez5072
December 24, 2023 at 11:25 am
Yum😊
@karenmccareon7325
December 24, 2023 at 11:25 am
Did she say 25 egg yolks?? Omg. And 25 cubes of butter it looks like. Did they explain what buffalo butter is?
@guffmanify
December 24, 2023 at 11:25 am
25 egg yolks? She was kidding right?
@jeffbartholomew1152
December 24, 2023 at 11:25 am
A 4 minute clip for something that would take me 3 days to make with 6 meltdowns 😂
@sandyf5569
December 24, 2023 at 11:25 am
If u r making ur own pasta add some salt. Duh
@sandyf5569
December 24, 2023 at 11:25 am
25 egg yolks. That is never going to happen.
@BongiePilapilMacas
December 24, 2023 at 11:25 am
Seems so simple with those machines!🤣🤣🤣
@BongiePilapilMacas
December 24, 2023 at 11:25 am
Another recipe to learn
@jeannetaylor2217
December 24, 2023 at 11:25 am
This looks absolutely fabulous and delicious!! Thank you so much for sharing 💕🙏🙏
@nataliemscrzysxycoolharris
December 24, 2023 at 11:25 am
Looks amazing!