Food
Ina Garten’s Deep-Dish Apple Pie | Barefoot Contessa | Food Network
Ina’s Deep-Dish Apple Pie is piled extra-high with slices of tart and sweet apples!
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Get the recipe ▶ https://foodtv.com/3ynLUQ4
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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!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten’s Deep-Dish Apple Pie | Barefoot Contessa | Food Network
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Ina Garten’s Niman Ranch Burgers combine juicy, mustard-seasoned beef with caramelized onions and English muffins for a simple take on the classic backyard burger.
#InaGarten #BarefootContessa #FoodNetwork #Burgers
Get the recipe ▶ https://foodtv.com/3PMBxOB
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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!
Niman Ranch Burgers
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings
Ingredients
2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions, recipe follows
Caramelized Onions:
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
Caramelized Onions:
Yield: 6 servings
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s 5-STAR Niman Ranch Burgers 🍔🤩 Barefoot Contessa | Food Network
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Food
Food Network Chefs’ Cozy Comfort Breakfast Recipes 🥞 Bobby Flay, Ree Drummond, Guy Fieri & More!
Cozy up with comforting breakfast recipes from your favorite Food Network chefs, from fluffy pancakes and hearty egg dishes to cheesy skillets and baked French toast.
#FoodNetwork #ComfortFood
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
00:00 – Intro
00:06 – Bobby Flay’s Pumpkin-Ricotta Pancakes
04:59 – Maneet Chauhan’s Masala Omelet Sandwich
10:36 – Ree Drummond’s Double Chocolate Chip Pancakes
15:50 – Guy Fieri’s Chicken Apple Sausage Frittata
22:06 – Ree Drummond’s Fridge Raid Shakshuka
26:24 – Jeff Mauro’s Wake and Bake Breakfast Strata
31:59 – Kardea Brown’s Cheesy Creole Breakfast Skillet
42:14 – Molly Yeh’s Breakfast Juicy Lucys
47:50 – Ina Garten’s Raspberry Baked French Toast
Get the recipes:
Bobby Flay’s Pumpkin-Ricotta Pancakes – https://foodtv.com/44SrJXJ
Maneet Chauhan’s Masala Omelet Sandwich – https://foodtv.com/3W7SLtl
Ree Drummond’s Double Chocolate Chip Pancakes – https://foodtv.com/4iyLJ9p
Guy Fieri’s Chicken Apple Sausage Frittata – https://foodtv.com/3qzDzb3
Ree Drummond’s Fridge Raid Shakshuka – https://foodtv.com/3DBMI9R
Jeff Mauro’s Wake and Bake Breakfast Strata – https://foodtv.com/3FJHlSU
Kardea Brown’s Cheesy Creole Breakfast Skillet – http://foodtv.com/3azIdvn
Molly Yeh’s Breakfast Juicy Lucys – http://foodtv.com/3nLjTtw
Ina Garten’s Raspberry Baked French Toast – https://foodtv.com/2WS7oER
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 Comfort Food Recipe Videos
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
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.
▶ 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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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #SconeRecipe #Scones #TheHungryGnome
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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@apfelstrudel714
December 28, 2023 at 8:26 am
Surprised at the too-thick crust and super-thick crimped edges
@lucybiven4957
December 28, 2023 at 8:26 am
you don't teach how to roll it out – a sticky mess, I emerged more phobic than ever
@mariannesouza8326
December 28, 2023 at 8:26 am
Mix the spices, salt, sugar and zest’s together, before pouring over the apples. It all gets distributed much more evenly, and quickly. Nobody likes burnt pie crust edges. make strips of aluminum foil, connect them together and wrap it around the edge, and you’ll avoid unappetizing burnt edges. After all the work you put into a pie, why not take the extra step.
@OG_standsforolivegarden
December 28, 2023 at 8:26 am
I made this recipe making the apple slices thinner. I don’t recommend. My pie deflated internally and I was left with apple sauce 😂
Gonna try again just as she made it
@joycebruhn1346
December 28, 2023 at 8:26 am
how long the pie should bake i have an electric oven
@ScottSellsSoCal
December 28, 2023 at 8:26 am
“How fabulousssss is that?!”
@anandazen30
December 28, 2023 at 8:26 am
That shortening 😮. Nope! 😰
@lovewillwinnn
December 28, 2023 at 8:26 am
overworked dough. tough crust.
@michaelchang1436
December 28, 2023 at 8:26 am
Great recipe, but dang that workspace is dirty. Gotta clean up as you go. Maybe she is short for time, but it's still unsightly
@jerrilynernsting903
December 28, 2023 at 8:26 am
Refrigerator pie dough a it's good w lemon a orange juice in the crust roll out dough gently crimp the pie crust crimp the crust egg wash..sugar on top of pie 450 degree for 40 mins
@jerrilynernsting903
December 28, 2023 at 8:26 am
Like Ina apple pie
@sweaterweather8789
December 28, 2023 at 8:26 am
I loved this era of the Food Network 🥹
@user-jl2wd1it8h
December 28, 2023 at 8:26 am
Unfortunately these foods have most of their calories from carbs/sugar. Carb heavy foods are associated as treats. No wonder diabetes is the worlds fastest growing disease. Unless you are under 15% body fat you should not be having these more than once a month. Look at American waistlines since 1940, every year increasing to the point where it's normal to be obese and unable to see your own genitals. What will the average American look like in 2040? Likely 365lbs 70% body fat if current trends continue.
@Psa141
December 28, 2023 at 8:26 am
Made this today, ‘bubblies over’ taste so good, anticipation for this evening. Ty Miss Ina Garten.
@anthonysanchez9201
December 28, 2023 at 8:26 am
That's what I did plus an egg yolk to the water . Very flaky and tasty. Used organic coconut oil (very cold), for the shortning.
@Anne3000
December 28, 2023 at 8:26 am
Oooh I was really looking forward to seeing it cut, to see the side view of a slice 😢
@duanedogsdayout1629
December 28, 2023 at 8:26 am
I don’t like pies with lots of filling, so I’d use half as much apples. This was way over stuffed imo. I’d like to see how it looked when cut
@realityreality9356
December 28, 2023 at 8:26 am
whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?So much strggles, sfferings gone through so far.Dnt unstnd how some pps can be so imprtant tht it alwys seems like the whole world revolves around them evn after doing everything wrong to someone.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?Some money frm prperties rbbed whn was lving in the street, the amount alocated again for prperties.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?Thre are very few who cntinuously taking advantage of some others who we've had no issues with ever,who we've always looked up to or admired.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?How come those still dare to show so much audacity?Talking abt the very few ones, who try to take advantage of others.whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?whre informações msg clls?whre get faculnane,universinane informações?whre informações msg clls?whre get faculdade,universidade informações?
@davidthaler7018
December 28, 2023 at 8:26 am
Heeeeeeeey…..she forgot her signature line: “It’s a lotta (insert ingredient) but it’ll be great.”
@thehotone12
December 28, 2023 at 8:26 am
Love me some Ina!!! 😘
@Trinity-pm7hc
December 28, 2023 at 8:26 am
Everyone repent confess your sins and live for god
@jjaa6157
December 28, 2023 at 8:26 am
When I bake, I use a knife to level off the dry ingredients. With Ina using her finger to level off the dry she could easily take away too much of the ingredient. That's what I was taught, and that's what I'll stick with.
@avagrego3195
December 28, 2023 at 8:26 am
I'm curious about the pie pan / deep dish.
@ashleyadams6803
December 28, 2023 at 8:26 am
Spices should be mixed into the sugar and flour so they are evenly dispersed. A half a cup of sugar for Granny Smith apples is not enough, the pie won’t be sweet.
@simonesmith2049
December 28, 2023 at 8:26 am
Love it Ina nice 🙏🎉😁❤️
@jennglow4647
December 28, 2023 at 8:26 am
😋
@sandradrumm4253
December 28, 2023 at 8:26 am
SHOWTIME ESSENTIAL KITCHEN PRODUCTS.
@smally8499234
December 28, 2023 at 8:26 am
That looks amazing, but why did we not get to see her cut a slice and plate it with a scoop of ice cream?!
@TheCaolao
December 28, 2023 at 8:26 am
Really nice, but why do people cook with their hair down..?
@KitaKatt1988
December 28, 2023 at 8:26 am
I read when I was young to make a cinnamon sugar mixture and layer the apples inside in it and that’s amazing
@KitaKatt1988
December 28, 2023 at 8:26 am
I make it almost the same! I have never tried orange zest
@KitaKatt1988
December 28, 2023 at 8:26 am
Apple pie is one of my favorite things to make
@soleaguirre100
December 28, 2023 at 8:26 am
Tasty 😋 Thanks Ina! love your recipes ❤
@soleaguirre100
December 28, 2023 at 8:26 am
😋
@AgentAO7
December 28, 2023 at 8:26 am
Apple Pie is a no question for me. I’ll eat it no matter what..
@EmilyVioletMarie
December 28, 2023 at 8:26 am
Ina is my favorite, I watch barefoot all the time and have since I was in elementary school !
@jamsandjellysforsale888
December 28, 2023 at 8:26 am
does she weigh 400lbs?
@carolbenson6524
December 28, 2023 at 8:26 am
My favorite cook of all time!
@gailrhodes2859
December 28, 2023 at 8:26 am
I use the same shortening as you and I love it!! I’ve tried the real lard but I don’t like the flavor of the aftertaste when I I eat the edge of the crust, my fave!!! My favorite of all your recipes though is the pecan shortbread bars!! I start getting requests for them for Christmas starting in July!! I think I have like 30 on my list so far!!!!!
@chasmcd4123
December 28, 2023 at 8:26 am
Love the pie but hate the shortening; use proper lard. That shortening is made with really bad ingredients