Alex is home from college and the cousins are getting together for a street taco feast. There’s Ranch Chicken to pile into tacos, along with a cool green avocado lime crema, devilishly good salsa diablo, fruity mango de gallo, basic brown beans, grilled mini peppers and all the fixins.
#ReeDrummond #FoodNetwork #Tacos
Watch #ThePioneerWoman Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4uCb5tg
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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!

Ranch Chicken Tacos
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 20 min
Yield: 8 servings

Ingredients
Chicken:
4 boneless, skinless chicken breasts
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil

Tortillas:
6 small corn tortillas
6 small flour tortillas

Serving suggestions:
Avocado Lime Crema, recipe follows
Basic Brown Beans, recipe follows
Grilled Mini Peppers, recipe follows

Avocado Lime Crema:
2 avocados
1 cup chopped fresh cilantro
1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes

Basic Brown Beans:
4 cups dried pinto beans, rinsed
2 tablespoons chili powder
Kosher salt and freshly ground black pepper

Grilled Mini Peppers:
12 red and yellow mini peppers

Directions
Preheat the oven to 350 degrees F.

For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat.

Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil.

For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar.

Avocado Lime Crema:
Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar.

Basic Brown Beans:
Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar.

Grilled Mini Peppers:
Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar.

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Ree Drummond’s Ranch Chicken Tacos | The Pioneer Woman | Food Network


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Guy Fieri heads to Austin, Texas for a lineup of local heavy-hitters. He digs into a towering pastrami sandwich, savory fideo, a curry chicken burger, a massive rib sandwich, a juicy buffalo burger, jambalaya-stuffed red peppers, a classic chicken fried steak and more!
#FoodNetwork #GuyFieri #AustinTexas
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!

0:00 – Intro
0:05 – Pastrami Sandwich
2:31 – Fideo
4:41 – Curry Chicken Burger
6:12 – The McDowell Rib Sandwich
8:17 – Buffalo Burger
9:22 – Jambalaya-Stuffed Red Peppers
10:17 – Chicken Fried Steak

Visit the Spots:
Pieous – https://www.pieous.com
Foreign & Domestic – https://www.fndaustin.com
Counter Cafe – https://www.countercafe.com
SLAB BBQ & Beer – https://dopebbq.com
Casino El Camino – https://www.casinoelcamino.net
Magnolia Cafe – https://www.magnoliacafeaustin.com
The Green Mesquite BBQ – https://www.greenmesquiteatx.com

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▶ WEBSITE: https://www.foodnetwork.com

Top #DDD Videos in Austin with Guy Fieri 🤠 | Diners, Drive-Ins and Dives | Food Network


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Indulge in Ina Garten’s Wine-Braised Beef Short Ribs, slow-cooked until tender in red wine, vegetables and herbs. This rich and flavorful dish is perfect for special dinners or a cozy weekend meal.
#InaGarten #BarefootContessa #FoodNetwork #ShortRibs
Get the recipe ▶ https://foodtv.com/3Tp6I4G
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Scott’s Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750-ml) bottle burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar

Directions

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Short Ribs | Barefoot Contessa | Food Network


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Some dishes are better shared 🫶 @choibites shows how to build Bulgogi Mushroom Jeongol (불고기 버섯 전골) — a comforting, communal Korean hot pot — from scratch, complete with beef bulgogi, glass noodles, napa cabbage, kabocha squash, wild mushrooms and bok choy. (Esther’s bok choy story at 5:09 is too good 😝) The real magic happens at the kitchen table, where the portable burner is brought to the center and the broth bubbles away all in one pot! ✨

Get the recipe:
► Bulgogi Mushroom Jeongol: https://foodtv.com/4uAVNVG

00:00 – Intro
00:19 – Esther Goes to the Market
01:09 – Marinating the Bulgogi
03:11 – Prepping the Veggies and Broth
07:10 – Straining the Broth
08:05 – Assembling the Hot Pot
09:10 – Making the Sauce
10:34 – Putting It All Together
11:36 – Eating Time!

Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!

🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Bulgogi #Mushroom #HotPot

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Chris Santos, Alex Guarnaschelli and Aaron Sanchez unite rock candy and lemon rolls in the dessert round. Chris runs into trouble with his cake over a simple pantry blunder.

Subscribe ► http://foodtv.com/YouTube

No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.

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!

Watch more from Food Network at https://foodtv.com/39EXAST

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► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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#ChoppedAfterHours #FoodNetwork #AarónSanchez #AmandaFreitag #ChrisSantos

After Hours: Rock Stars | Chopped After Hours | Food Network


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