Food
Kardea Brown’s Pasta Carbonara with Peas | Delicious Miss Brown | Food Network
Kardea’s creamy pasta will take your taste buds straight to Italy!
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Get the recipe ▶ https://foodtv.com/3Busw45
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Pasta Carbonara with Peas
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 20 min (includes time for making fresh pasta)
Active: 1 hr 45 min
Yield: 4 servings
Ingredients
Kosher salt and freshly ground black pepper
1/2 recipe Homemade Pasta, recipe follows
3 large eggs
3/4 cup freshly grated aged Parmigiano-Reggiano, plus more for garnish
6 slices thick-cut bacon
4 large cloves garlic, minced
1 cup frozen green peas, thawed
Chopped fresh parsley, for sprinkling
Homemade Pasta:
5 large eggs, at room temperature
3 1/2 cups all-purpose flour, plus more for kneading
1 tablespoon olive oil
1 teaspoon kosher salt
Directions
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 3 minutes. Reserve 1/2 cup pasta water. Drain, and set aside.
Whisk together the eggs and cheese in a bowl. Cook the bacon in a large, deep skillet over medium-high heat until browned and crisp, about 8 minutes. Remove the bacon from the skillet to paper towels to drain, then chop the bacon. Reserve 2 tablespoons bacon drippings in the skillet and discard the rest. Add the garlic and peas to the skillet and cook, stirring constantly and scraping the browned bits from the bottom of the skillet, until the garlic is fragrant and the peas are warmed through, about 1 minute.
Add the bacon and pasta to the skillet and heat over medium heat until hot, about 2 minutes. Reduce the heat to low. Working quickly, add the egg mixture to the pasta and toss with tongs until the pasta is coated in the sauce. Gradually add a little pasta water at a time to the pasta until a creamy, saucy consistency is reached. Season with salt and pepper and sprinkle each serving with parsley and more cheese.
Homemade Pasta:
Yield: 8 servings
Combine the eggs, flour, olive oil, salt and 1 tablespoon water in the bowl of a food processor. Pulse until a dough forms, about 10 seconds. Remove the dough from the food processor to a lightly floured surface. Knead the dough until smooth and elastic, 4 to 5 minutes. Shape the dough into a ball; wrap with plastic and rest at room temperature for 30 minutes.
Cut the dough in half and keep one half refrigerated. Cut the remaining half into two equal pieces. (Make sure to keep the unused dough pieces covered.)
Working with one piece at a time, roll the dough with a rolling pin as thin as possible (but still thick enough to be lifted off the counter without breaking, about a 10-by-16- inch rectangle; the dough should be paper-thin, but you shouldn’t be able to see through it.)
Dust each dough sheet with flour. Fold the dough in half (using the short ends) and dust the top with flour. Repeat twice more, dusting with flour between each layer to create a stack. Use a sharp knife to cut the dough into thin strips (1/4-inch wide).
Separate the noodles into “nests” and let dry on a lightly floured surface, about 1 hour. Repeat the process with the remaining dough piece, then with the remaining refrigerated dough.
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Kardea Brown’s Pasta Carbonara with Peas | Delicious Miss Brown | 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
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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 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.
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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.
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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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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
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
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
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
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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@ufinc
December 28, 2023 at 10:24 pm
I‘ve tried „traditional“ carbonara and it was disgusting (yeah I said it!). This on the other hand tasted like heaven! 10/10 would cook again any time queen ❤️❤️❤️
@johankaewberg9512
December 28, 2023 at 10:24 pm
I would eat that. As in for every meal henceforth.
@EdvinEdward
December 28, 2023 at 10:24 pm
Disgusting
@samurai_cooking
December 28, 2023 at 10:24 pm
It looks creamy and very delicious! I have to try it!
@asiaskitchen2615
December 28, 2023 at 10:24 pm
Mouthwatering 🤤
@ALXKIDD
December 28, 2023 at 10:24 pm
Uno the vibezzz 💃👌
@julienprevost5409
December 28, 2023 at 10:24 pm
She forgot the carbon in the carbonara
@ThrushiD
December 28, 2023 at 10:24 pm
No pepper? Wtf
@sasori3931
December 28, 2023 at 10:24 pm
If you put vegetable on carbonara a chemical reaction takes place and making it not carbonara
@nataliemscrzysxycoolharris
December 28, 2023 at 10:24 pm
First, QUEEN-SISTER Kardea is looking fabulous 😍🤩 as always. Second, I'm going to have to give this a try. I actually saw this recipe on Food 52 yesterday with Amanda. I believe she used Guanchalle(sp?)as her meat.
@tontomctavish5595
December 28, 2023 at 10:24 pm
I suppose it makes a change from rice and peas
@adrianreynolds3253
December 28, 2023 at 10:24 pm
Not carbonara. If you want to make actual carbonara, not this Olive Garden version in the video: high quality dry spaghetti or rigatoni, guanciale, egg yolks (2 per person), Pecorino Romano, black pepper, pasta water (and no salt in the water because of salty ingredients). Carbonara is a Roman dish and anything but the Roman way is not carbonara. Period.
@laurengriffin2225
December 28, 2023 at 10:24 pm
Taking it to the next level! Yaaaasssss!
@pakistanifoodslover
December 28, 2023 at 10:24 pm
Good
@allentrice1703
December 28, 2023 at 10:24 pm
That's what Miss Kardea Brown is always the best Queen of the south! I did know that!
@rexven
December 28, 2023 at 10:24 pm
Yeah you really don’t use fresh pasta for a carbonara, but of course this isn’t a really a carbonara
@shellyscott9613
December 28, 2023 at 10:24 pm
Delicious!
@ChopChopRecipes
December 28, 2023 at 10:24 pm
Ohh yes🤗🥰, this pasta is awesome and amazing recipe you have shared here today👌! Yum yum n looks so 😋 😋 👍👍I'm so inspired by your sharing@!!
@ketofitforlife2917
December 28, 2023 at 10:24 pm
Never thought to add peas… sounds interesting. I wouldn't use Romano, classically, for this dish as it has a slightly sweet tinge — with the peas it might be too sweet. Parmigiano was a good choice here. Alright! Time to go experiment with this. xD
@wordvendor1
December 28, 2023 at 10:24 pm
Gurrrlll…!!!
@curly_draws
December 28, 2023 at 10:24 pm
https://youtu.be/NUgi-GXTBnM
@LNVACVAC
December 28, 2023 at 10:24 pm
After crack cocaine comes the peas
@wendybertie1395
December 28, 2023 at 10:24 pm
Hello Kadre Brown. Love your delicious recipes. This pasta looks good could I use something else instead of peas as I hate peas. I would appreciate a substitute suggestion from you. Thank You from a Food Network viewer in Toronto Ontario Canada.
@2009grifin1
December 28, 2023 at 10:24 pm
I know the purest will scream that it's not really carbonara, but I love peas in pasta! Any kind of pasta.. red sauce.. olive oil.. Alfredo.. carbonara..
@PwnngNbs
December 28, 2023 at 10:24 pm
parmesan, peas, bacon, "carbonara"…LOOOLLL
@PorkMarshmallow
December 28, 2023 at 10:24 pm
This is all totally wrong!
@donkeycamel101
December 28, 2023 at 10:24 pm
Looks so good , thank you 🙏 ‼️♥️
@teresaespildora7460
December 28, 2023 at 10:24 pm
Yum
@buttholasaurus99
December 28, 2023 at 10:24 pm
Also Vincenzos Plate- the power of pecorino
@buttholasaurus99
December 28, 2023 at 10:24 pm
No peas!!! – Vincenzos Plate
@crystalsnowlion2253
December 28, 2023 at 10:24 pm
Delicious