Food
Anne Burrell’s Carbonara Frittata | Food Network
Anne adds spaghetti, pancetta and pecorino cheese to her frittata for an easy and delicious dish that is sure to be a crowd-pleaser!
Get the recipe ▶ https://foodtv.com/3RTyraQ
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!
Carbonara Frittata
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Active: 30 min
Yield: 2 servings
Ingredients
1/2 pound pancetta, cut into 1/4-inch dice
Extra-virgin olive oil, for cooking
6 large eggs, beaten
3/4 cup grated Pecorino cheese
Kosher salt
1/4 pound spaghetti, cooked in salted boiling water for 8 minutes, drained and cooled
1/2 bunch fresh chives, finely chopped, for garnish
Directions
Preheat the oven to 350 degrees F.
Place the pancetta in an 8-inch nonstick saute pan with enough olive oil to coat the pan. Cook over low heat until most of the fat renders out. Increase the heat to medium high and cook until the pancetta is brown and crispy, 8 to 10 minutes total. Drain and reserve a little bit of the fat if there is too much in the pan. Remove half the pancetta with a slotted spoon and drain on paper towels.
In a medium bowl, combine the eggs and Pecorino and whisk until well combined. Taste and season with salt only if needed (the Pecorino is usually pretty salty so be SURE to taste the egg mixture before salting).
To the pan with the pancetta, add half the cooked spaghetti, and half the egg mixture. Place the pan over medium heat and stir the mixture gently with a heatproof spatula. As the eggs around the edges start to set, pull them in and tip the pan so more eggs run to fill in the gaps. Do this for a couple minutes and then toss the pan in the preheated oven for 4 to 5 minutes or until the eggs are set in the center.
Remove the pan from the oven, sprinkle with chives, and serve immediately or at room temperature.
Repeat this process with the remaining ingredients and pan drippings for another frittata.
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#AnneBurrell #CarbonaraFrittata #FoodNetwork
Anne Burrell’s Carbonara Frittata | Food Network
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Guy Fieri finds seriously great food in the most unexpected places! Think: Carnitas tacos and pork quesadillas at a gas station⛽ Prodigal Pig Pizza at a church ⛪ Bison hash at a bowling alley! 🎳
#FoodNetwork #GuyFieri
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!
0:00 – Intro
0:05 – Carnitas Taco
4:54 – Corned Beef Sandwich
8:18 – Chicken and Briskets
11:44 – Torta
15:47 – Prodigal Pig Pizza
20:42 – Duck L’Orange
24:28 – Bison Hash
Bob’s Taco Station – https://bobstacos.com
The Burns Pub & Restaurant – https://theburnspub.com
Los Bocados – https://losbocados.com
Taco Bus – https://taco-bus.com
Grace and Hammer – https://www.graceandhammer.com
Chef Point Cafe – https://www.chefpointcafe.org
Bryant Lake Bowl – https://www.bryantlakebowl.com
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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Great Food in Unexpected Places with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving
Directions
Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
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Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network
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Kids LOVE chocolate and parents LOVE sneaking veggies into their kids’ food. This cake has the best of both worlds! Beets and chocolate are an underrated flavor combination, according to Molly. She even likes it as someone who doesn’t like beets!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Chocolate #BeetChocolateCake
Get the recipe ▶ https://foodtv.com/4hcesl5
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Chocolate Beet Superhero Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr 40 min (includes cooling time)
Active: 55 min
Yield: 12 servings
Ingredients
Cake:
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 cup (240 grams) boiling water
8 ounces beets (about 2 medium beets), peeled and coarsely chopped (1 1/2 cups)
1 1/2 cups (360 grams) heavy cream, at room temperature
3/4 cup (180 grams) full-fat sour cream, at room temperature
4 teaspoons (16 grams) pure vanilla extract
3 cups (390 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
2 cups (400 grams) granulated sugar
Zest of 1 orange
4 large eggs, at room temperature
Frosting:
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
4 cups (480 grams) powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces (226 grams) cream cheese, at room temperature
To Assemble:
Marzipan cut-outs, such as “BAM” dyed red with yellow lettering
Lightning bolt cutouts dyed gold
Directions
Special equipment: a high-speed blender
For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a high-speed blender, whiz together the cocoa powder and boiling water and let sit for about 5 minutes to allow the cocoa to bloom and the mixture to cool briefly. Add the beets and blend to make a very smooth puree. Add the heavy cream, sour cream, and vanilla and blend until just combined; do not overblend.
In a large bowl, sift together the flour and baking powder and lightly stir in the espresso powder and salt and set aside.
In a stand mixer fitted with a paddle, cream together the butter, coconut oil, granulated sugar and orange zest on medium-high until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed to combine everything evenly. Reduce the speed to low and add the dry mixture and heavy cream mixture in 2 or 3 alternating additions, mixing until mostly combined. Turn off the mixer and use your rubber spatula to finish up the mixing, making sure to mix thoroughly without overmixing. Distribute the batter among the pans, spreading it out evenly with the bottom of a spoon or offset spatula.
Bake until the centers are set and a toothpick inserted in a center comes out clean; begin checking for doneness at 40 minutes; if it’s not done, check frequently until it is. Let cool for 15 minutes in the pans, then loosen the edges with a butter knife and turn onto a wire rack to cool completely.
Level off the tops of the cakes with a serrated knife; save the cake scraps to help you taste-test the frosting.
For the frosting: In a stand mixer fitted with a paddle, combine the butter, powdered sugar, and salt and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about 2 minutes. Lower the speed to medium, then add the vanilla and cream cheese, and mix until just combined. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure that everything combines evenly.
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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Molly Yeh’s Chocolate Beet Cake 🦸🏻♀️ | Girl Meets Farm | Food Network
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Ina Garten’s Deep-Dish Apple Pie fills a flaky crust with Granny Smith apples and warm spices for a classic dessert.
#InaGarten #BarefootContessa #FoodNetwork #ApplePie
Get the recipe ▶ https://foodtv.com/3ynLUQ4
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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 is PERFECT for Fall 🍏🥧 Barefoot Contessa | Food Network
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Take a trip to the farmstand in this Unwrapped throwback and discover how your favorite fall and farm-fresh favorites come to be.
#Unwrapped #FoodNetwork #Farming
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
0:03 – Sara Lee Pumpkin Pie
2:44 – Lucky Leaf Apple Pie Filling
5:46 – Stemilt Apples
9:29 – Del Monte Creamed Corn
11:45 – Harry & David Pears
15:32 – Colorful Harvest Carrots
18:40 – Idaho Potatoes
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.
Stream full episodes and more : http://watch.foodnetwork.com/
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
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Apples, Pumpkins and Other Farmstand Favorites 🍎🚜 | Unwrapped | Food Network
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@markbernstein8736
January 1, 2024 at 9:05 am
I have been out of cooking for awhile due to some medical problems but I have to give it up to Chef Anne she has shown me the basics to how to use a knife and so on to making something more advanced and she is funny. Thank you Chef Anne for inspiring me to cook again. Also she explains everything straight to the point with out using complicated words.
@dinamanchisi7719
January 1, 2024 at 9:05 am
Anne Burrell is soooooo underrated. She knows her stuff!
@MaxStax1
January 1, 2024 at 9:05 am
"Nobody likes flaccid bacon" lol Flaccid, that's a word i rarely hear anyone use. I love Anne's videos, she shows little details that most just skip over. It's often those little details that can make all the difference for an amateur like me.
@PearlDan-wy7kt
January 1, 2024 at 9:05 am
Success is not final, failure is not fatal: it is the courage to continue that counts! meeting Mr Johnson was the turning point of my life, I earned $68,500 within 3 months of trading crypto currency with him, this was how i made money to start up my restaurant and farm.
@larryfeldman4026
January 1, 2024 at 9:05 am
I love when she says
" Hello beautiful" 🌹
@jayadama1301
January 1, 2024 at 9:05 am
Frittata will loved
@ood0929
January 1, 2024 at 9:05 am
I like watching work
@icecold1780
January 1, 2024 at 9:05 am
not saying it wouldn't be good but using the term carbonara is a stretch… that's fried eggs with pasta and pancetta
@DEC19775
January 1, 2024 at 9:05 am
Can I replace spaghetti because I don’t like it
@janzebuski3559
January 1, 2024 at 9:05 am
I love watching Chef Anne's tutorial videos! I think she does a great job teaching a recipe step by step without making it too tedious. 👍👍👍
@sminno
January 1, 2024 at 9:05 am
I just love carbonara period!
@jeromethiel4323
January 1, 2024 at 9:05 am
Frittata just sounds a little bit smutty. ^-^
I can just hear a Beavis and Butthead episode where Beavis is just saying "Freee-ta-ta!" over and over again, perhaps as the great cornholio… ^-^
@johnmirbach2338
January 1, 2024 at 9:05 am
😎🖖✌👍👌🤓
@pakistanifoodslover
January 1, 2024 at 9:05 am
Nice
@NapoleonBonaparteMAGA
January 1, 2024 at 9:05 am
9:34 lol
@thodstagshorn1198
January 1, 2024 at 9:05 am
Done that countless times, not the recipe, but grabbing the handle of the HOT PAN after I KNOW it just came out the oven.
@jaydenlee5477
January 1, 2024 at 9:05 am
Looks so good . This is a must try for me asap. Great job Ann 😉👍
@JerkyPuck
January 1, 2024 at 9:05 am
I’m usually with Miss Anne but this looks like something I’d make drunk at 3am.
@Thesparten45
January 1, 2024 at 9:05 am
I gotta figure out who does her hair, IT IS GORGEOUS! Getting hair that perfect bright white is not easy
@rubiitoxic
January 1, 2024 at 9:05 am
This makes me uncomfortable
@davidwelch8288
January 1, 2024 at 9:05 am
I LOVE ANNE BURRELL!!! I miss Secrets of a Restaurant Chef. Even though I have been cooking for decades, also worked as a cook in restaurants for a few years, I have learned more about cooking from her than all other TV chefs combined. 💖
@markm734
January 1, 2024 at 9:05 am
She can't support herself solely on her cooking prowess. That's why she needs a weird hairstyle. It turns her into a novelty, which equates to a tiny bit more money.
@followmeillfollowyoufood9018
January 1, 2024 at 9:05 am
💯💯💯
@Jimboishere11
January 1, 2024 at 9:05 am
🤮
@nataliemscrzysxycoolharris
January 1, 2024 at 9:05 am
I'm loving Anne's new look!
@roninvalkyrie85
January 1, 2024 at 9:05 am
Came for the creative food, and stayed for the insane comments
@mbrez4271
January 1, 2024 at 9:05 am
bizarre hair is just to distracting…
@zokol4370
January 1, 2024 at 9:05 am
I just wasted 5 min, watching what I was cooking @ 8- 10 years old.
@KabulFood
January 1, 2024 at 9:05 am
Such a fantastic dish, great vibes throughout the video also. Food Network rocks 🤟😄
@blancaadame7247
January 1, 2024 at 9:05 am
👍😋😋