Food
Molly Yeh’s Pumpkin, Bacon and Chard Lasagna | Girl Meets Farm | Food Network
Molly’s hearty and cheesy fall lasagna is layered with crispy bacon, bitter chard and a creamy, no-cook pumpkin sauce!
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Get the recipe ▶ https://foodtv.com/3N5G4J5
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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!
Pumpkin, Bacon and Chard Lasagna
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 2 hr 10 min (includes resting time)
Active: 1 hr
Yield: 8 servings
Ingredients
Extra-virgin olive oil, for the baking dish
6 slices center-cut bacon
2 medium yellow onions, sliced
Kosher salt
2 large bunches Swiss chard (about 2 pounds), tough stems trimmed, leaves coarsely chopped
1/4 teaspoon freshly grated nutmeg
One 15-ounce can pure pumpkin
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 tablespoon chopped chipotle in adobo
1 1/2 pounds whole-milk ricotta cheese
1/4 cup chopped fresh flat-leaf Italian parsley
1 large egg, beaten
1 cup grated Parmesan
12 oven-ready/no-boil lasagna noodles (an 8-ounce box)
4 cups shredded whole-milk low-moisture mozzarella
Crushed red pepper flakes, for garnish
Directions
Set an oven rack in the middle position. Preheat the oven to 425 degrees F. Grease a 9-by-13-inch glass or ceramic baking dish with olive oil. Set aside.
To cook the bacon: Arrange the bacon in an even layer in a large skillet or Dutch oven. Heat the pan over medium heat and cook the bacon for 4 to 5 minutes per side until crispy. Remove the bacon (leave the fat in the pan for the chard) to a paper towel-lined plate to drain. Crumble or chop the bacon into bite-sized pieces and set aside.
To cook the chard: Remove all but a thin layer of bacon fat from the pan and heat over medium heat. When hot, add the onions. Season with a couple pinches of salt. Cook until the onions are softened, 6 to 8 minutes. Add the chard in batches, letting each batch wilt before adding the next. Once all the chard is added, season with salt and nutmeg. Cook, tossing occasionally, until the chard is wilted and no liquid remains in the bottom of the pan, about 10 minutes. Transfer to a strainer in the sink to drain.
For the sauce: In a large mixing bowl, combine the pumpkin, chicken broth, cream and chipotle. Season with 1 teaspoon salt and whisk until smooth. In a separate, large mixing bowl, combine the ricotta, parsley, egg and 1/2 cup of the Parmesan.
To assemble the lasagna: Press out excess liquid from the chard with the back of a wooden spoon.
Spread 1 cup of the pumpkin sauce in the bottom of the prepared baking dish. Lay 3 noodles side-by-side on top of the sauce. Dollop with a third of the ricotta mixture and spread evenly on top of the noodles with the back of a spoon. Top with a third of the chard mixture and then a third of the crispy bacon followed by 1 cup of the mozzarella. Top with another layer of 3 noodles, and then 1 cup of sauce. Repeat layering with another third of the ricotta, a third of the chard, a third of bacon, 1 cup of mozzarella and another layer of noodles. Make a final layer of sauce, ricotta, chard, 1 cup mozzarella and noodles. Spread the remaining sauce over top. Sprinkle with the remaining 1 cup mozzarella and the remaining 1/2 cup grated Parmesan.
Cover the baking dish with foil, tenting it slightly so it doesn’t stick to the cheese, and bake for 30 minutes. Uncover and bake until the edges are bubbly and the top is browned and crusty, 15 to 20 minutes more. Season with crushed red pepper flakes and allow to rest for at least 20 minutes before cutting into squares to serve.
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#MollyYeh #GirlMeetsFarm #FoodNetwork #PumpkinBaconAndChardLasagna
Molly Yeh’s Pumpkin, Bacon and Chard Lasagna | Girl Meets Farm | Food Network
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Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
Stream #100Cooks on HBO Max: https://foodtv.com/4gaBdGN
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#FoodNetwork #Competition
Host Terry Crews welcomes 100 of America’s elite home cooks to the 100 Cooks arena where they’ll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.
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 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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Every Time the Clock Won ⏳ 100 Cooks | Food Network
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All the classic flavors of decadent s’mores, but in pie-form!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3mBPZYv
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!
S’mores Pie
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 6 hr 25 min (includes cooling and setting time)
Active: 35 min
Yield: 12 servings
Ingredients
Crust:
2 1/2 cups all-purpose flour, plus more for dusting
1 1/4 cups whole wheat flour
6 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
13 tablespoons cold butter, cut into cubes
1/2 cup cold shortening, cut into cubes
2/3 cup ice cold water
2 teaspoons white vinegar
Filling:
Four 4.4-ounce dark chocolate bars
3 to 4 cups mini marshmallows
1 large egg, beaten
Glaze:
3 cups powdered sugar
3/4 cup cocoa powder
6 tablespoons milk
1/4 teaspoon kosher salt
Sprinkles, for topping
Directions
For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.
For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper.
Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.
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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#GirlMeetsFarm #FoodNetwork #SmoresPie
Gooey S’MORES Pie with Molly Yeh | Girl Meets Farm | Food Network
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This creamy scalloped potato casserole is the ultimate comfort food, with Yukon gold potatoes layered with cheesy Gruyere sauce, ham and fresh chives.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ScallopedPotatoes
Get the recipe ▶ https://foodtv.com/4AjjNjl
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Scalloped Potatoes
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 2 hr (includes cooling time)
Active: 35 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons unsalted butter, plus more for greasing
3 tablespoons all-purpose flour
1 1/2 cups whole milk
1/4 teaspoon ground nutmeg
1 teaspoon kosher salt
Freshly ground black pepper
4 ounces Gruyere, shredded
Nonstick cooking spray, for the baking dish, optional
2 pounds Yukon gold potatoes, peeled and sliced 1/8-inch thick
6 ounces thick-cut ham, diced
1/2 cup chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes. Add the nutmeg, 1/2 teaspoon salt, a few turns of black pepper, and half the cheese. Cook gently for a few minutes, making sure all the cheese is melted.
Grease or butter an 8-inch square baking dish. Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. Layer in half of the cream mixture, then sprinkle on the ham and half of the chives. Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream, remaining shredded cheese and remaining chives. Cover and bake for 45 minutes, then uncover and bake until browned on top, an additional 20 minutes. Let cool slightly, then serve.
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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Molly Yeh’s MUST HAVE ️Scalloped Potatoes 🥔🧀 Girl Meets Farm | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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🗓️ 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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
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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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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@Umi-imU-We-Are-One
December 26, 2023 at 8:22 am
Could you use butternut squash in place of pumpkin? Not a fan of pumpkin
@susanmitchell4016
December 26, 2023 at 8:22 am
That looks tasty
@hi-xf7cj
December 26, 2023 at 8:22 am
Why does she talk like a 6 year old?
@anthonywalker2286
December 26, 2023 at 8:22 am
Made this today. I had to use cottage cheese instead of ricotta. The only thing I'd change is adding more Chipotle pepper and salt. Oh, and double the chard.
@sunnyday3327
December 26, 2023 at 8:22 am
Your pumpkin chard lasagna looks amazing! Love anything pumpkin!Sometimes, to eat healthier, I add canned pumpkin to tomato sauce & spices to put on my pasta, etc. I can’t wait to try your lasagna. Love your show. 💕
@ryanblystone5153
December 26, 2023 at 8:22 am
Thank you
@jotighe2
December 26, 2023 at 8:22 am
where are the tomatoes?
@firelord9000
December 26, 2023 at 8:22 am
I love molly she can get it
@elostazaelostaza3673
December 26, 2023 at 8:22 am
Very very good
@doc8732
December 26, 2023 at 8:22 am
This is not a lasagna. My poor’s friend ancestors must be rolling in their graves! 😂
@Holmer188
December 26, 2023 at 8:22 am
I love when you show a recipe that I would never come up with. Looks incredible, will definitely be giving this a try. Thanks for sharing.
@curly_draws
December 26, 2023 at 8:22 am
https://youtu.be/jIi4Fy33-Rw
@kaisaan5
December 26, 2023 at 8:22 am
White people food a black person would NEVER!
@kaisaan5
December 26, 2023 at 8:22 am
🤦🏽♀️🤦🏽♀️🤦🏽♀️😳😳😳😳🤦🏽♀️🤦🏽♀️🤦🏽♀️🤦🏽♀️
@ceinie4
December 26, 2023 at 8:22 am
This has me craving popcorn salad. Maybe I’ll combine the two. 🎃🤢
@kentborges5114
December 26, 2023 at 8:22 am
THANKS SO MUCH MOLLY FOR YOUR OUTSTANDING RECIPES !
@michelleenglish7194
December 26, 2023 at 8:22 am
Yummmmm!
@jx9936
December 26, 2023 at 8:22 am
This looks so scrumptious, comfort food at its finest. Thanks Molly for another great recipe Indeed!!
@Mainecoonlady.
December 26, 2023 at 8:22 am
Lasagna is a type of pasta not the name of a dish. That said this looks amazing. Great fall casserole, although I think it needs more substantial protein. Bacon makes everything better but it rarely can hold up this much. I suggest a sweet Italian sausage layer in the middle. I would add garlic, oregano and basil to the onions with salt and pepper. Lastly, just a hint from an old Italian lady, when creating the layers, lay out the pasta sheets in alternate directions. The weave of the pasta will keep your portions more stable for serving.
@tam1729
December 26, 2023 at 8:22 am
Looks yummy
@philippapay4352
December 26, 2023 at 8:22 am
I would not have thought of this combination, but I love pumpkin and other autumn squashes plus bacon and chard, so…
@owiebooboo6097
December 26, 2023 at 8:22 am
Vomit
@YummyFoodSecrets1
December 26, 2023 at 8:22 am
😜🤪👍👌❤❤
@allentrice1547
December 26, 2023 at 8:22 am
🎃🥓🍝❗ Now that's what I thought 🤔💭 notice that Molly Yeh does it!
@phillyjourney
December 26, 2023 at 8:22 am
Honey no just no
@tanyasuthi1115
December 26, 2023 at 8:22 am
I'm not picky. It looks good
@karenmccareon7325
December 26, 2023 at 8:22 am
Very creative, but you have to really love pumpkin to make this recipe.
@tonimontana7236
December 26, 2023 at 8:22 am
Bacon parmesan lasagna 😂😂😂 the original taste.
@nadineasberry4765
December 26, 2023 at 8:22 am
Naw….I'll pass….HARD!😩
@denniscampbell8363
December 26, 2023 at 8:22 am
Lose the pumpkin and chard. Just layers of bacon. Still not lasagna but I’m sure it’d taste better
@blancaadame7247
December 26, 2023 at 8:22 am
👍😋😋
@expfcwintergreenv2.02
December 26, 2023 at 8:22 am
That’s just not lasagna