Food
Kardea Brown’s Seafood Mac and Cheese | Delicious Miss Brown | Food Network
Kardea creates her own twist on a classic Sunday dinner casserole!
Subscribe to #discoveryplus to stream more episodes of #DeliciousMissBrown: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3kQYktB
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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!
Seafood Mac and Cheese
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 30 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1 medium yellow onion, diced finely
1 pound blue or lump crabmeat, picked for shells and chopped
1/2 cup dry sherry
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 pint heavy cream
1 cup milk
1 tablespoon chopped fresh parsley, plus more for sprinkling
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh thyme
2 teaspoons dry mustard
1 teaspoon smoked paprika
4 ounces Gruyere, shredded (about 1 cup)
4 ounces Parmesan, shredded (about 1 cup)
12 ounces extra-sharp yellow Cheddar, shredded (about 3 cups)
1 pound elbow macaroni
4 ounces cream cheese
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil add 1 tablespoon olive oil.
Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the crab and cook, stirring occasionally, until the crab starts to brown, 3 to 5 minutes. Scoop the contents of the skillet into a bowl and set aside.
Deglaze the skillet with the sherry and reduce for about 5 minutes. Add the butter to melt, then add the flour and cook, stirring, until there are no remaining clumps. Whisk in the heavy cream, milk, parsley, tarragon, thyme, mustard and paprika, followed by the Gruyere, Parmesan and 8 ounces of the Cheddar. Bring to a simmer, then lower the heat and simmer on low for 10 minutes. Season with salt and pepper.
Meanwhile, add the noodles to the boiling water and cook according to the package instructions. Reserve 1 cup pasta water, then drain the noodles and return them to the pot (I like to just leave a little pasta water in the pot when I drain it). Add the cheese sauce, cream cheese and crab and mix well. (If the mixture is too stiff, add some pasta water 1/4 cup at a time.) Season with more salt and pepper, if needed.
Pour the mixture into a 9-by-13-inch baking dish. Layer the remaining 4 ounces Cheddar evenly over the top. Bake until the cheese is nice and brown, 10 to 15 minutes. (Be careful, the cheese may bubble over in the oven.) Let rest for 15 to 20 minutes before serving. Sprinkle with parsley.
Cook’s Note
Seafood Mac and Cheese can be made ahead and held, then reheated in a 200 degree F oven for 15 to 20 minutes.
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#KardeaBrown #DeliciousMissBrown #FoodNetwork #SeafoodMacAndCheese
Kardea Brown’s Seafood Mac and Cheese | Delicious Miss Brown | Food Network
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With over 240 5-star reviews, “The Best Buttermilk Pancakes” actually are THE BEST 🌟 Recipe Developer Amanda Neal shows you why 🥞
Get the recipe 👇
The Best Buttermilk Pancakes
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 25 min
Active: 25 min
Yield: about 12 pancakes
We’re transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.
Ingredients
3 cups all-purpose flour (see Cook’s Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving
Directions
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).
Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Courtesy of Food Network Magazine
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This green lasagna is the perfect mash-up of those two cravings… it’s bright, hearty and filled with fresh herby pesto and layers upon layers of cheesy comfort in a casserole dish!
#MollyYeh #GirlMeetsFarm #FoodNetwork #PestoLasagna
Get the recipe ▶ https://foodtv.com/49AdE6t
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Zucchini Feta Pesto Lasagna
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 45 min (includes standing time)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
White Sauce:
1 pound (454 grams) fresh ricotta cheese
6 ounces (171 grams) feta, drained of brine and patted dry
2 large eggs
2 tablespoons (16 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups (360 grams) whole milk
1 cup (240 grams) heavy cream
Pesto:
3 cups (72 grams) loosely packed fresh basil leaves
1 cup (24 grams) loosely packed fresh mint leaves
1/4 cup (35 grams) toasted pine nuts
2 garlic cloves, crushed and peeled
1 lemon, zested
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup (100 grams) extra-virgin olive oil
Assembly:
2 1/2 cups (8 ounces/283 grams) grated low-moisture mozzarella
2/3 cup (80 grams) grated Parmesan
17 no-bake lasagna noodles
3 large or 4 medium zucchini (about 5 ounces/142 grams each), ends trimmed, very thinly sliced lengthwise
2 ounces (57 grams) feta, drained of brine, patted dry and crumbled
Directions
Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.
For the white sauce: In the bowl of a food processor fitted with the blade attachment, add the ricotta, feta, eggs, flour, salt and red pepper flakes. Puree until very smooth and creamy. With the machine running, pour in the milk and heavy cream and process until smooth. Transfer to a bowl and set aside. Clean the food processor bowl to use for the pesto.
For the pesto: Into the food processor bowl, add the basil, mint, pine nuts, garlic, lemon zest, salt and crushed red pepper flakes. Quickly blend to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth, bright green sauce. Remove the pesto to a bowl and set aside.
In a separate bowl, toss together the mozzarella and Parmesan cheeses.
To assemble the lasagna: Spread 1 cup of white sauce in the bottom of a 9-by-13-inch baking dish. Top with a single layer of 3 lasagna noodles (see Cook’s Note). Add an even layer of zucchini (parallel to the noodles), 2 tablespoons of pesto in small dollops and one-fifth of the mozzarella cheese mixture. Repeat the process to create a second layer with 1 cup of the white sauce, now 4 noodles, zucchini, 2 tablespoons pesto and another fifth of the cheese mixture. Repeat again, but this time using 3 noodles. Repeat for a fourth layer, using 4 noodles. For the final fifth layer, top with 3 noodles and the remaining white sauce. Sprinkle with the remaining cheese mixture and top with a sprinkling of feta cheese. Tent the baking dish with foil.
Bake in the oven until bubbly and the noodles are cooked through, about 35 minutes. Uncover and bake until the sauce is thickened and the top of the lasagna is nicely browned and crusty, about 20 minutes. Remove from the oven and place on a cooling rack for 15 to 20 minutes before cutting into individual portions. Drizzle with the remaining pesto, to serve.
The lasagna can be assembled a day ahead and refrigerated. Let return to room temperature, about 1 hour, before baking. Leftover lasagna will keep, covered, in the fridge for 2 to 3 days.
Cook’s Note: When assembling the lasagna, alternate the orientation of the noodles and zucchini for each layer. If the bottom layer is arranged horizontally, then the second layer of noodles and zucchini should be arranged vertically. This helps to hold the lasagna together when cut to serve.
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 5-Star ⭐️ Zucchini Feta Pesto Lasagna | Girl Meets Farm | Food Network
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Food
The Only LA Kalbi Recipe You’ll Ever Need 🥩🔥 Esther Choi’s Secret to Perfect Korean BBQ Short Ribs
KBBQ lovers, this one is for you 🫵 LA Kalbi is the ultimate Korean-American comfort food, and @choibites is showing how to master these savory-meets-sweet, flanken-cut short ribs right at home 🥩 The key to Korean barbecue is all about hitting the sweet-savory balance between sugar, sesame oil and soy sauce. But in this video, Esther kicks it up by adding fish sauce, which isn’t classic, to give the meat even more umami 💥
There are different origin stories around LA Kalbi. Some say it’s because of the lateral cut on the short ribs. “LA” is short for “lateral.” ↔️ Others says it’s because immigrants first came to Los Angeles and discovered the flanken-cut short ribs at Mexican markets 🌇🌴
Esther’s recipe also includes her Ultimate Ssamjang, a must-have flavor bomb condiment when eating KBBQ and more. Whether you’re into chewing the sinew around the bone (Esther’s favorite part!!) or just want a foolproof marinade that works for any cut of meat, this recipe delivers. Grab your kitchen shears, fire up the heat and let’s get cooking! 🔥
Get the recipe:
► LA Kalbi: https://foodtv.com/4wCy2Od
00:00 – Intro
00:46 – Prep the Meat
04:38 – Grill the Meat
06:38 – Make the Sauce
08:27 – Put It All Together
10:07 – Mukbang Time
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #KoreanBarbecue #KBBQ #LAKalbi
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Ted Allen and Sunny Anderson are ready to bring the heat as they pit Bobby Flay’s friend and chef Stephen Kalt against chef Brad Spence in a high-stakes culinary showdown. In the first round, both chefs must showcase coconut milk. Brad serves coconut-poached shrimp with coconut crema and coconut vinaigrette while Stephen counters with Thai coconut soup with red curry pork, eggplant and basil. Only one chef will move on for the chance to prove they have what it takes to outcook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!
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 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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▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Beat Bobby Flay: Coconut Clash 🥥 | Full Episode Recap | S13 E6 | Food Network
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Guy Fieri heads to Pepper Pike, Ohio to visit Geraci’s Restaurant, a local favorite known for classic, no-frills Italian-American comfort food. He digs into their signature pizza, featuring a crisp crust, rich sauce and hearty toppings that keep locals coming back for more.
#FoodNetwork #GuyFieri #Ohio #Pizza
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Geraci’s Restaurant: https://www.geracisrestaurant.com
Follow them: https://www.facebook.com/geracis1956
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 ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
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Locals Say This is THE BEST Pizza in Cleveland 🍕 | Diners, Drive-Ins and Dives | Food Network
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@lazarussamson1
January 3, 2024 at 12:44 pm
Thank you 👍
@letisherlin2100
January 3, 2024 at 12:44 pm
Good mixing food,can serve in any moments.
@nicholo1
January 3, 2024 at 12:44 pm
Miss Brown can you please come to my thanksgiving
@ejwright5655
January 3, 2024 at 12:44 pm
I love it when she says its good and she not gonna toot her own horn but … Toot toot!
@jeanwilson3167
January 3, 2024 at 12:44 pm
Thank you for listing the ingredients and showing the cooking instructions!
@taniellie
January 3, 2024 at 12:44 pm
Mmm. 🤤🤤🤤
@guurgates1
January 3, 2024 at 12:44 pm
Wow I am Amazed by Kardea I would love to be Son and Assistant learn and discover all your Knowledge you are amazing stealing you will be the final outcome cheers and lots of love.🦸♀️🦸♀️🦸♀️
@TheVarg78
January 3, 2024 at 12:44 pm
Don't you wash that pot!!!! I love her
@MsRose00
January 3, 2024 at 12:44 pm
I’m going to make this but in a deeper pan because I can already see me making a mess!
@4439chiquita
January 3, 2024 at 12:44 pm
Made my mouth watery..!
@stevehhall3385
January 3, 2024 at 12:44 pm
Finally a recipe that doesn't use cups…. Yes.
But… Cheddar is NOT orange. I know this because I was there a few months ago.. ( Cheddar being a town In the UK)..
@stevelogan5475
January 3, 2024 at 12:44 pm
Ma'am, young lady this is a delicious looking recipe, a must do for us.i really like mac n cheese & blue crab. I'm in Ky., a land locked state,but they always have fresh jumbo & chunk blue crab very fresh in containers in a small local grocer. I use 1 container of each. I shred my fave cheese , swiss gruyere in my mac, if you have never tried it, please try once, a little pricy but the best cheese in the world in my opinion,if you do, you may never go back to another cheese,seriously.God bless you & yours
@lelandgaunt9985
January 3, 2024 at 12:44 pm
I’m a sucker for pasta.
@natalieharris8602
January 3, 2024 at 12:44 pm
Kardes you didn’t call me 🦀!!
@elizabethedwards3607
January 3, 2024 at 12:44 pm
Delicious!
@simonabocanela4233
January 3, 2024 at 12:44 pm
Too much cream cheese and cheese
@CharleyCarey
January 3, 2024 at 12:44 pm
Do you really need the starchy water when you've made a roux/bechamel sauce?
@steveraglin7607
January 3, 2024 at 12:44 pm
NOT for the lactose intolerant … too bad for them, this looks BEYOND good!
@tanll59
January 3, 2024 at 12:44 pm
Omgs
@drewconway7135
January 3, 2024 at 12:44 pm
The kind of food you trash your diet for.
@lisahawkins9187
January 3, 2024 at 12:44 pm
Yum Yum I want some 😋
@jimmywambles3705
January 3, 2024 at 12:44 pm
Miss you on FoodNetwork .Always loved your shows.
@AcesInMyPocket
January 3, 2024 at 12:44 pm
My god
@kayroth8750
January 3, 2024 at 12:44 pm
That looks delicious 😋
@seredachambers8000
January 3, 2024 at 12:44 pm
Please know that you are a true blessing
@seredachambers8000
January 3, 2024 at 12:44 pm
Not a seafood person but I truly love your cooking you have such a great spirit about yourself and I saw the one with you and your aunt cooking a potato salad just love it I tried it and my aunt loved it so I thank you and your aunt we love y’all❤️❤️❤️❤️
@jennifercamille16
January 3, 2024 at 12:44 pm
Mmmm I love Kardea's recipes, especially when they contain seafood!! 🦀
@cfynest1
January 3, 2024 at 12:44 pm
Ew
@apriltruss5158
January 3, 2024 at 12:44 pm
Grl this would mke u slap the devil bck 2 hell lol
@mariemccullough9874
January 3, 2024 at 12:44 pm
Yummy 😋
@dmac7406
January 3, 2024 at 12:44 pm
Use something other than macaroni folks a pasta with ridges works best like a celletani.
@haroldwilson7657
January 3, 2024 at 12:44 pm
😋😋😋😋😋😋
@ragingamer8131
January 3, 2024 at 12:44 pm
I seriously think I'm in love…..lol
@allentrice1703
January 3, 2024 at 12:44 pm
My mom really realize that I love Mac and cheese! But seriously… Seafood?! I hope that I like Miss Kardea Brown!
@blancaadame7247
January 3, 2024 at 12:44 pm
👍😋😋😋
@thomasmc7014
January 3, 2024 at 12:44 pm
Looks amazing! Will try to make it
@garystrittmater8258
January 3, 2024 at 12:44 pm
I'm so glad I'm not married to this lady because I'd weigh about 350 pounds. Man, can this lady cook! I think if you had a small restaurant or diner, steal every recipe and technique from this Chef!
@mistyduncan8029
January 3, 2024 at 12:44 pm
Ooh that looks so good
@jaralynmajak3184
January 3, 2024 at 12:44 pm
Yum yum. What a beautiful summer seafood recipe! My kids loooove it!(please don't judge me! The alcohol cooks out!)
@kitchenskills9429
January 3, 2024 at 12:44 pm
https://youtube.com/channel/UCeAgqcQMp3uHPb7x_f8x5EA
@adriennefein2284
January 3, 2024 at 12:44 pm
Yummy 😋