Get Young Sun Huh’s recipe for Toum — a thick and fluffy Lebanese sauce that’s popular throughout the Middle East 👇

Toum
Recipe courtesy of Young Sun Huh for Food Network Kitchen
Level: Intermediate
Total: 35 min
Active: 20 min
Yield: about 3 cups

A garlic lover’s dream, toum is a thick and fluffy Lebanese sauce that’s popular throughout the Middle East. It’s often paired with roasted and grilled meats such as shawarma and kebabs, but it’s also delicious spread in sandwiches and served as a dip for vegetables and even French fries. Made with just a few simple ingredients – garlic, oil, lemon juice and salt – this vegan sauce doesn’t need eggs to become emulsified and creamy, thanks to the natural emulsifiers found in garlic. Traditionally toum is made with a mortar and pestle, but this recipe uses the convenience of a food processor to whip up a big batch of toum. You could also use a blender or immersion blender with some caveats: the sauce will come out thinner in a regular blender and not all immersion blenders are strong enough to emulsify the sauce. While we love the garlicky punch of toum (toum means garlic in Arabic after all), we found in testing that it was sometimes overwhelmed by harsh spicy, bitter notes, depending on the age of the garlic. Removing the small, green sprout from the cloves helps but isn’t always enough. We tried different methods to mellow the spiciness (soaking the garlic in ice water, blanching the garlic, etc.) but found that they either had no effect, diluted the garlic flavor or eliminated the garlic’s emulsifying properties. We finally settled on letting the garlic sit in lemon juice for a short while before adding the oil, which is a technique we often use for salad dressings or other raw sauces. This tones down some of the bitterness and spiciness without taking away any of the garlicky flavor.

Ingredients

3/4 cup garlic cloves, peeled (from 2 to 3 heads; see Cook’s Note)
Kosher salt
3 tablespoons fresh lemon juice, plus more as needed
2 1/4 cups neutral-flavored oil, such as canola, avocado or sunflower
3 to 4 tablespoons ice water, plus more as needed

Directions

Cut each clove of garlic in half lengthwise, remove and discard the small sprout inside the clove (if it comes out easily) and transfer the garlic halves to a food processor. Add 1 1/2 teaspoons salt and pulse until finely chopped. Add the lemon juice and puree until mostly smooth. Scrape down the sides to clump all the garlic together on the bottom. Let the garlic sit with the lemon juice for 15 minutes to mellow some of the garlic heat.

With the food processor running, slowly drizzle in about 2 tablespoons of the oil through the chute (see Cook’s Note). Stop and scrape the bottom of the processor bowl to mix the oil into the garlic. Turn the processor back on and start adding the oil in a thin drizzle, about 1/4 cup at a time, stopping and scraping the bowl after each addition and making sure the mixture stays creamy and emulsified.

After the addition of each cup of oil, add about a tablespoon of ice water (this will help the emulsification and give the sauce a fluffy texture). If at any point the toum looks like it will separate, mix in a little ice water to bring it back together. After all the oil has been added, add 1 to 2 tablespoons more ice water. You should have a thick, fluffy white sauce, similar in appearance to mayonnaise. Taste and add more salt and lemon juice if desired. The toum can be refrigerated in an airtight container for up to 7 days.

Cook’s Note
Using fresh garlic that you peel by hand will give you the best tasting results, of course, but we found that pre-peeled garlic also works if you don’t have the time or dedication to peel so many cloves. If your food processor pusher (cylindrical piece that goes into the chute) has a small hole in the bottom, you can pour the oil directly into the pusher and it will slowly add the oil in a thin, controlled stream for you. This makes the process of making toum much easier! If the sauce breaks, you can bring it together with some aquafaba (liquid from cooked homemade or canned chickpeas). Transfer the broken sauce from the food processor to a large liquid measuring cup or something with a spout. Add about 1/3 cup of aquafaba to the food processor and with the processor running, slowly drizzle in the broken sauce.

source

Chefs battle it out in the Chopped kitchen in this frozen food-themed compilation! From frozen fries and TV dinners to other freezer aisle staples, every basket is a battle to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

The ULTIMATE Frozen Food Challenges 🧊🍽️ Chopped | Food Network


source

Ree whips up a thick wine-and-mushroom mixture and uses it, along with goat cheese, as a flatbread topping.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Flatbread #MushroomFlatbread
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3S2Banf
Subscribe to Food Network ▶https://foodtv.com/4fwKmJu

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.

Marsala Mushroom and Goat Cheese Flatbread
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 20 min
Yield: 2 servings

Ingredients

1 tablespoon butter
1 tablespoon olive oil
8 ounces mixed sliced mushrooms, such as cremini, baby button, portobello
2 cloves garlic, minced
1/4 cup Marsala
Pinch of kosher salt and freshly ground black pepper
3 tablespoons finely chopped fresh parsley
2 flatbreads
1/2 cup pesto
1/2 cup finely shredded mozzarella
3/4 cup crumbled goat cheese

Directions

Preheat the oven to 400 degrees F.

In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.

Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.

Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.

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
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ree Drummond’s Marsala Mushroom and Goat Cheese Flatbread | The Pioneer Woman | Food Network


source

Just add vodka, tomato juice, horseradish and all the classic ingredients directly to the pickle jar then SHAKE ’em up and let the flavors absorb!

Get the recipe 👇

Bloody Mary Pickles
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 1 day (includes pickling time)
Active: 10 min
Yield: 10 to 14 servings

This recipe takes a jar of dill pickles and infuses it with the irresistible flavors of a Bloody Mary cocktail. Simply remove some of the pickle juice and add vodka, tomato juice, horseradish and other classic ingredients directly to the jar. Shake the jar to mix everything together, then give the pickles a day to absorb the flavors of this spicy, tangy cocktail. Munch the pickles as snacks or alongside burgers or sandwiches or let them star at your next brunch with shot glasses of Bloody Mary mixture from the jar.

Ingredients
One 24-ounce jar dill pickle spears
3/4 cup tomato juice
1/3 cup vodka
1 tablespoon prepared horseradish (not creamy)
2 teaspoons Worcestershire sauce
5 to 7 shakes hot sauce
Freshly ground black pepper

Directions

Drain the juice from the jar of pickles into a bowl, keeping the spears inside.
Add the tomato juice, vodka, horseradish, Worcestershire, hot sauce, 1/4 cup of the reserved pickle juice and a few grinds of black pepper to the jar. Screw the lid tightly back on and gently shake the jar, rocking it back and forth, to mix everything together.

Refrigerate the pickles for at least 24 hours and up to 1 week. Serve the pickles with shot glasses of the Bloody Mary mixture from the jar if you like.

Cook’s Note
Save the leftover pickle juice! You can make more pickles by adding fresh vegetables to it, such as cucumbers, string beans or fennel, and allowing them to brine for a day or so. You can also use pickle juice as a marinade for chicken before you fry it or use it in vinaigrette in place of vinegar.

Copyright 2025 Television Food Network, G.P. All rights reserved.

source

Michael Symon’s Brown Butter Striped Bass is grilled until the skin is crisp, then basted with brown butter and lemon juice and served with a bright lime and cilantro aioli for an easy summer seafood dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4yaqkeY
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Brown Butter Striped Bass with Lime and Cilantro Aioli

RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

Cilantro-Lime Aioli:

1 cup mayonnaise
1/2 cup finely chopped fresh cilantro, plus more for serving
1 clove garlic, grated
Zest and juice of 1 lime, plus lime wedges, for serving
Kosher salt and freshly cracked black pepper

Striped Bass:

Four 6-ounce striped bass fillets, skin on
3 tablespoons unsalted butter
Juice of 1 lemon

Directions:

Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Make the cilantro-lime aioli: In a mixing bowl, whisk together the mayonnaise, cilantro, garlic, lime zest and juice. Season with salt and pepper and set aside. If serving the fish later, refrigerate the aioli until ready to use.

Pat the fish dry with paper towels, then season with salt. Brush a cast-iron pan with 1/2 tablespoon of the butter. Place the fish skin-side down in the pan over direct heat and cook until the skin is crisp and releases from the pan, 3 to 4 minutes.

Flip the fish and add the remaining 2 1/2 tablespoons butter. Move the pan to the indirect-heat side of the grill. Let the butter melt and lightly brown, then baste the fish for 1 to 2 minutes. Add the lemon juice and continue basting for 1 more minute.

Close the grill lid and cook until the fish is cooked through, about 3 more minutes. Spoon the remaining brown butter from the pan over the fish and serve with the cilantro-lime aioli, extra cilantro and lime wedges.

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/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Michael Symon’s 5-Star Brown Butter Striped Bass ⭐️ Symon’s Dinners Cooking Out


source