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Alex Guarnaschelli’s Clam Chowder | Alex’s Day Off | Food Network

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Though this creamy soup focuses on clams, Alex reveals the unsung hero that really makes her chowder POP!
Get the recipe ▶ https://foodtv.com/31gjzKO
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!

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!

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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#AlexGuarnaschelli #AlexsDayOff #FoodNetwork #ClamChowder

Alex Guarnaschelli’s Clam Chowder | Alex’s Day Off | Food Network


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42 Comments

42 Comments

  1. @patrickladucer4118

    January 1, 2024 at 11:33 pm

    I wish I had a friend like Alex. Also an Iron Chef level. Plus has that competitive drive to be the best.

  2. @brucehopke7949

    January 1, 2024 at 11:33 pm

    BRUCE , FROM SHELTER ISLAND. A REAL CHOWDER CHEF WOULD NOT STEAM THE CLAMS. THE COOK WOULD SHUCK THE CLAMS OVER A SIVE, SAVING THE LIQUOR. STEAMING DILUTES THE CLAM BROTH. VERY NON NEW NEW ENGLAND !!!!! GET A REAL CAPE CODE, OLD TIME COOK ON THE SHOW. I;M ON SHELTER ISLAND, YOUR CHOWDER IS NOT HAPPENING ???????? B

  3. @adriankawgan8359

    January 1, 2024 at 11:33 pm

    What's up with those 3 'helpers' people? I mean, what's the idea for them? Did they invite that lady in or something? O.o They look like they're getting paid 50 centavos a hour for looking interested and helpful

  4. @virgiliucaluseriu6088

    January 1, 2024 at 11:33 pm

    Happy Birthday!

  5. @YouTuberebuTuoY

    January 1, 2024 at 11:33 pm

    this looks… bad 🙁

  6. @rph69er

    January 1, 2024 at 11:33 pm

    Nice clam soup, needs to be thicker, that's all, add a roux and great!!!

  7. @lakerlogic9538

    January 1, 2024 at 11:33 pm

    No money, this channel is torture

  8. @peterdurkin1499

    January 1, 2024 at 11:33 pm

    Is

  9. @peterdurkin1499

    January 1, 2024 at 11:33 pm

    I bet she us something to work for😀

  10. @prettaymuch4415

    January 1, 2024 at 11:33 pm

    Alex is so underrated. Her technique and care for each ingredient is so admirable.

  11. @wellofcire

    January 1, 2024 at 11:33 pm

    normally alex is dead-on but what's with her wanting almost raw, crunchy vegetables in a soup, especially like this? it ain't a saiad-maybe next she'll add thousand island dressing over it

  12. @wellofcire

    January 1, 2024 at 11:33 pm

    2:56…

  13. @whatweather

    January 1, 2024 at 11:33 pm

    Whoops, I bet that clam meat is tough AF

  14. @stormshadowctf

    January 1, 2024 at 11:33 pm

    When was this filmed

  15. @rickgonzales9333

    January 1, 2024 at 11:33 pm

    To runny

  16. @user-yb2pw2qh8j

    January 1, 2024 at 11:33 pm

    Why is every camera so zoomed in 🤣🤣

  17. @MisfitsFiendClub138

    January 1, 2024 at 11:33 pm

    She lost me at hot sauce and Worcestershire

  18. @latoyabaker131

    January 1, 2024 at 11:33 pm

    Wow this was a simple recipe and looks so good

  19. @ronniesanchez5072

    January 1, 2024 at 11:33 pm

    YUM………………….

  20. @37napa

    January 1, 2024 at 11:33 pm

    is this a nutribullet commercial?

  21. @carriehampton3513

    January 1, 2024 at 11:33 pm

    Hey @Foodnetwork —- this isn't Alex's Day Off, this is her first show ….. The Cooking Loft. Update the description.

  22. @johnmirbach2338

    January 1, 2024 at 11:33 pm

    😁✌🖖👌👍 😎

  23. @elizabethculp5133

    January 1, 2024 at 11:33 pm

    choder never ha smoked bacon. it calls for salt perk not bacon .

  24. @TheOsfania

    January 1, 2024 at 11:33 pm

    No.

  25. @user-ul4tp7kr9l

    January 1, 2024 at 11:33 pm

  26. @bigstreetfood7534

    January 1, 2024 at 11:33 pm

    ♥️Thank you so much this is nice 👍
    Anyone readings this comment please support us, thank you ♥️✊.

  27. @heidid5275

    January 1, 2024 at 11:33 pm

    Clam chowder should be thick and creamy not thin and milky.

  28. @goblinbilly2726

    January 1, 2024 at 11:33 pm

    Who the hell are those people she's cooking with?
    Looked so good. Gotta add bacon to chowder.

  29. @samsim8260

    January 1, 2024 at 11:33 pm

    Rick is really gorgeous 😊 i wish u here tomorrow is my birthday.🎂🎈🎁🎉
    What a great recipe Alex thank you
    Love and best dishes 💕

  30. @loriroth8007

    January 1, 2024 at 11:33 pm

    Hi can you please put on cc for me?
    Thank you.

  31. @loriroth8007

    January 1, 2024 at 11:33 pm

    Looks delicious 😋

  32. @julie00011

    January 1, 2024 at 11:33 pm

    Love watching you Alex !! Very interesting !!

  33. @paigeeeey5611

    January 1, 2024 at 11:33 pm

    I love Alex so much #ICAG

  34. @QueenGoddessYume

    January 1, 2024 at 11:33 pm

    I take issue with not cooking the celery. I prefer they " melt" into the soup.

  35. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    Common denominator?

    No masks, w non-members of your household. Really?????

    Not ok.

    If 25 people come into contact w 25 people in a given week,

    Who come into contact w 25,
    Who come into contact w 25,
    Who come into contact w 25…

    That's NOT 125 PEOPLE!

    It's exponential math.

    25 x 25 x 25 x 25 x 25 =

    9,765,625 people.

    Nine million,
    Seven hundred sixty-five,
    Six hundred twenty five…

    People… in only 1 given week.

    Google it.

    Simple math is for simpletons.

    Complex (exponential) math is for the rest of us.

    No masks? How the HAIL (frozen rain) are we going to flat-line this ick, people, when these types of gatherings continue?

    Really?

    Tired of masks, social distancing, the words COVID-19, Social Distancing, Global Pandemic, 6 feet away, elbow bumps, ZOOM convos, sterilization, stay-at-home orders???

    This is not how to do it.

    Love the laborious recipe, but risking your friends and/or loved ones… is it really worth it?

    We.
    Think.
    NOT!.

  36. @louismartin8593

    January 1, 2024 at 11:33 pm

    Mium

  37. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    At 9:16, YET ANOTHER COMMERCIAL! UGH!

  38. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    Instead of adding the booze for acidity, a combo of lemon, lime and/or Werstershire Sauce mix adds additional depth.

  39. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    At 6:49, can also add the herbs/spices that you have to fish out later into a large tea ball, or grind them in a spice grinder and leave in the pot.

  40. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    At 4:59, yet another COMMERCIAL. REALLY?

  41. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    No need for the canola oil. Bacon renders enough NON-HEART-HEALTHY FATS.

    Ask any Cardiologist, lol!

  42. @majoroldladyakamom6948

    January 1, 2024 at 11:33 pm

    At 2:14, FIRST COMMERCIAL, AKA, INTERRUPTION.

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Food

How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen

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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋

Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.

Get the recipe: https://foodtv.com/47E4hl3

What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals

0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve

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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#FoodNetwork #Cooking #Recipe #Potatoes #MashedPotatoRecipe #ComfortFood

How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen


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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network

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There’s nothing comfier than a big bowl of baked potato soup.

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Get the recipe ► https://foodtv.com/34YXQJC

We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

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!

Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network


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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network

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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
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!

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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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network


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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network

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This is the only mac and cheese recipe you’ll need from here on out!

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Get the recipe ► https://foodtv.com/3oHo0Zb

Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.

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!

Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings

Ingredients

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network


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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network

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Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network


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