Food
Ina Garten’s Chicken with Wild Mushrooms | Barefoot Contessa | Food Network
Ina combines wild mushrooms, wine and garlic for a savory roasted chicken!
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Get the recipe ▶ https://foodtv.com/3uPAmSO
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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!
Chicken with Wild Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 6 servings
Ingredients
Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees.
Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.
Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
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#InaGarten #BarefootContessa #FoodNetwork #ChickenWithWildMushrooms
Ina Garten’s Chicken with Wild Mushrooms | Barefoot Contessa | Food Network
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Ina Garten’s split pea soup is packed with carrots, potatoes and dried split green peas, simmered with garlic, oregano and chicken stock until tender.
#InaGarten #BarefootContessa #FoodNetwork #PeaSoup
Get the recipe ▶ https://foodtv.com/2HQ5RYa
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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!
Parker’s Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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Ina Garten’s Split Pea Soup Is PERFECT for a Cozy Day 🫛 Barefoot Contessa | Food Network
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Go behind the scenes of candy favorites like Milk Duds, Nerds Ropes, Tootsie Pops, Hot Tamales, M&M’s, Sour Patch Kids, Twix and more in this Unwrapped compilation.
#Unwrapped #FoodNetwork #FastFood
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Candy, Candy, and MORE Candy 🍫 Unwrapped | Food Network
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Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3tp5Q1l
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Mini Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings
Ingredients
1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting
Directions
Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.
Combine the espresso and rum in a shallow bowl.
Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.
Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.
Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 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.
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Ree Drummond’s Mini Tiramisu | The Pioneer Woman | Food Network
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Andrew Fuller stopped by Food Network Kitchen with the ultimate Halloween trick to totally dupe your friends!
Catch Andrew judging the FINALE of #HalloweenWars, Sunday at 9|8c!
Get the recipe 👇
Deviled Egg Jell-O Shots
Recipe courtesy of Andrew Fuller
Level: Easy
Total: 1 hr (includes setting time)
Active: 15 min
Yield: about 12 shots, depending on the size of your mold
These boozy little impostors look alarmingly like real deviled eggs—but they’re creamy, sweet Jell-O shots.
Ingredients
“Egg Whites”:
1/2 cup whipped cream-flavored vodka
2 teaspoons agar-agar powder
1/2 cup horchata liqueur, such as Licor 43 Horchata
1/2 cup heavy cream
“Yolk” Filling:
1 cup whole milk
One 3.4-ounce box banana cream instant pudding mix, such as Jell-O
One 8-ounce container frozen whipped topping, such as Cool Whip, completely thawed
Yellow food coloring, as needed
Ground cinnamon, for the “paprika” garnish
Directions
Special equipment: silicone half-egg molds
For the “egg whites:” Place the silicone egg molds on a flat tray.
With the burner off, pour the vodka into a small saucepan, evenly sprinkle the agar-agar over it and whisk to combine. Place the pan over very low heat and cook, whisking constantly, until the mixture begins gently bubbling and thickening, without reaching a rolling boil, about 3 minutes. Whisk in the horchata liqueur and heavy cream.
Continue to cook over low heat, stirring, just until completely smooth and well combined, about 2 minutes more.
Immediately pour the mixture into the egg molds. Use a toothpick to pop any bubbles on the surface. Refrigerate until completely firm, 30 to 60 minutes.
Carefully remove the “egg whites” from the molds. Use a small melon baller or spoon to scoop a shallow cavity from the center of each one. Save the scooped-out pieces for a boozy chef’s snack!
For the “yolk” filling: Whisk together the milk and instant pudding mix until thick and smooth.
Fold in the thawed whipped topping. Add enough yellow food coloring to create a convincing yolk color. Pipe or spoon the filling into the centers of the molded shots. Lightly dust with cinnamon to mimic paprika. Keep refrigerated until serving.
Cook’s Note
These look extremely convincing, so make it clear to guests that they contain alcohol. Never serve them as a surprise and keep them away from children. If doing these without alcohol, replace the alcohol with actual horchata.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Scott Conant, Maneet Chauhan and Ted Allen craft entrees from deep-fried carnival eats. Geoffrey fills in for Ted and lends a hand in the kitchen.
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.
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#ChoppedAfterHours #FoodNetwork #ManeetChauhan #ScottConant #TedAllen
Carnival | Chopped After Hours | Food Network
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@mariadelcarmenpoveda655
December 30, 2023 at 8:00 am
Hermosa Dama , su cocina es fantástica , sin complicaciones , sin desperdicios , exelentes recetas , Gracias .
@mbruno64
December 30, 2023 at 8:00 am
That is not a roux. That is beurre manie'.
@reham1310
December 30, 2023 at 8:00 am
Oh i love u ina
@Kzx828
December 30, 2023 at 8:00 am
What the hell is this?! I came here to see "feet"😒🦶
@AgentAO7
December 30, 2023 at 8:00 am
So she also has a house in Napa???? 😱
@enricosmall8568
December 30, 2023 at 8:00 am
Ina I love ur cooking it would mean the world to cook with u I could learn ah lot from u 💞💕
@itsonlymyopinionok8115
December 30, 2023 at 8:00 am
I wonder if he ever cooks? ..
@donnielindon1015
December 30, 2023 at 8:00 am
Awesome job stay safe yall.
@keouine
December 30, 2023 at 8:00 am
Why on earth would she use the term wild mushrooms in a recipe for internet.–not that she used any. There are so many look-a-likes, various degrees of toxicity. Even non fatal ones can cause misery and bad reactions. Some, they say, take days before the fatal decline starts.
@vu4uboo582
December 30, 2023 at 8:00 am
Ina swears about her wine. Most of us don't have fancy wine available for cooking.
@rayray3112
December 30, 2023 at 8:00 am
This looks amazing. Might have to try it out
@marclegarreta3359
December 30, 2023 at 8:00 am
She called it a rue, hut here, it’s a beurre manié.
@anthonybob5232
December 30, 2023 at 8:00 am
Indeed
@Xuanrong95
December 30, 2023 at 8:00 am
Is her show popular in the states? I got here from tiktok 😄
@andrewaway
December 30, 2023 at 8:00 am
This looks delicious. What Ina called a roux is actually beurre manie.
@godisamazing7074
December 30, 2023 at 8:00 am
U should always wash your chicken
@fuggrech6558
December 30, 2023 at 8:00 am
I just love this lady and her husband…the way he looks at her is pure love….really love watching and doing your recipes dear Ina…i miss you❤
@Elizabeth-pc2iv
December 30, 2023 at 8:00 am
Wow Wow Wpw
@lindadillon4482
December 30, 2023 at 8:00 am
Ina, this recipe looks fabulous. While I was watching which ingredients you used, I was kind of expecting to see some lemon or lemon zest in it. Can you tell me if you've prepared this with lemon, or give me advice whether to add it or not. I appreciate your advice, as you're the BEST! Linda D. From Texs
@chelseasmith2782
December 30, 2023 at 8:00 am
Never seen a roux made that way
@JLPerryTV
December 30, 2023 at 8:00 am
Can she cook anything without wine?
@torreb3107
December 30, 2023 at 8:00 am
Didn't disappoint , great recipe !
@amyg6752
December 30, 2023 at 8:00 am
I know everyone has problems, but their lives seem so perfect. They are adorable.
@janinecox256
December 30, 2023 at 8:00 am
It screams for white rice!
@ronellepienaar9768
December 30, 2023 at 8:00 am
I really miss her and watching her and her husband are an bonus to us I lost my hearing but my husband said he'll be my ears we just love her cooking.
@lyndaoneill7813
December 30, 2023 at 8:00 am
I so enjoy watching and listening to Ina cook.She is so relaxed and has a lovely marriage with her Jeffrey.They seem to have stood the test of time really well.👍👍😀
@patriciavincent5076
December 30, 2023 at 8:00 am
They are so sweet together! True love!
@kateemeryloves
December 30, 2023 at 8:00 am
I love how he loves when she cooks ! So cute
@claralali3265
December 30, 2023 at 8:00 am
Very sweet 💑, couple! I love to watch your cooking show.
@artfulcookingwithdawn9000
December 30, 2023 at 8:00 am
She in fact did not make a roux, she made a beurre manie. Geez, when I have to start correcting Ina, I KNOW it is useless to watch Food Network anymore.
@sweetaddictiontoawesomenes6831
December 30, 2023 at 8:00 am
I have a crush for…
French cuisine
Of course 😋
@baconbap
December 30, 2023 at 8:00 am
I've never liked wine in cooking. I guess I don't have a sophisticated palate.
@natalieharris8602
December 30, 2023 at 8:00 am
I bet that’s delicious 😋 A nice belly warming meal.
@carolbenson6524
December 30, 2023 at 8:00 am
Shes just the best cook ever..better than all of them!!!
@AfterCovidthefoodchannnel
December 30, 2023 at 8:00 am
Gorgeous!!! 🦇
@heathbarker3004
December 30, 2023 at 8:00 am
Barefoot Contessa is a FRAUD. She cooks with her shoes on..
@bootylucios4424
December 30, 2023 at 8:00 am
Love ur uniqueness
@jesseawrense9283
December 30, 2023 at 8:00 am
I really like what am seeing here is so much gorgeous but I spend less on foods to save money to put to work
@tobehonest7541
December 30, 2023 at 8:00 am
horn-knee boomers
@tobehonest7541
December 30, 2023 at 8:00 am
Jeffery gonna eat that chicken !
@evancallow4356
December 30, 2023 at 8:00 am
You think she's ever made a bad meal for Jeffery
@nadinejohnson2189
December 30, 2023 at 8:00 am
Una mesa para
dos, por favor 🥗🍷
@9929kingfish
December 30, 2023 at 8:00 am
Lucky Jeffery
@camijogault-keller1640
December 30, 2023 at 8:00 am
They are a dear couple.
@NM-cm3cq
December 30, 2023 at 8:00 am
Hi ina!!!
@RedHeadAgent
December 30, 2023 at 8:00 am
Not only do you make delicious food but you always wear FABULOUS earrings while doing it!
@paulswindlehurst6334
December 30, 2023 at 8:00 am
I think that was a beurre manie, not a roux. Roux is cooked first.
@danireviewsstuff
December 30, 2023 at 8:00 am
I thought the title of this video was Ina Gets Wild With Mushrooms like Girls Gone Wild or something
@ryancross8756
December 30, 2023 at 8:00 am
the only thing 'wild' about this recipe is jeffery (Geoffrey?)…I love Ina but one needs to cook the flour and butter to create a roux.
@katherinedesmarais4673
December 30, 2023 at 8:00 am
Am I the only one that's going to point out there were ZERO wild mushrooms in this video? Cremini (agaricus Bisporus) is FARMED.