What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber!

Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c.

Get the recipe 👇

Cornmeal Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Yield: one 9-inch loaf

Ingredients

1 cup sugar
Zest of 1 lemon, grated on a rasp
1/2 cup buttermilk, shaken
2 extra-large eggs
1 teaspoon pure vanilla extract
1/4 pound unsalted butter, melted and cooled slightly
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 1/4 cups all-purpose flour

Directions

Special equipment: 9-inch loaf pan

Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.

Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine.

Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature.

Cook’s Note
Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.

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You gotta stand back while you bite into this chicken shawarma sandwich because it’s so JUICY and flavorful 🤤🤤

Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.

Get the recipe 👇

Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings

Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.

Ingredients

Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced

Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves

Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic

Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt

Directions

For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.

Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.

Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.

Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.

Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.

For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.

Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.

Pickled Cabbage:
Place the cabbage in a tall container with a lid.

Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.

Cook’s Note
You can also cook the chicken on the grill.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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Maxine Sharf joins the pod to talk about turning an unexpected layoff into a full-time career in food and the family recipes that inspired Maxi’s Kitchen. She shares how cooking connects her to her heritage, what it was like creating her New York Times bestselling cookbook, and why finding joy in the kitchen matters more than perfection. Plus, she shares her favorite dishes for every occasion in a game of “What’s Your Go-To?”

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Follow Maxine on Instagram: https://www.instagram.com/maxiskitchen/
Learn More about Maxi’s Kitchen: https://www.maxiskitchen.com/

Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed


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@chefdaniellesepsy’s brownies have it all: shiny, crackly tops, fudgy centers and irresistibly chewy edges. The combination of melted chocolate and dark cocoa powder delivers an ultra-rich chocolate flavor without making them cakey, while dark brown sugar and cornstarch help create that signature chewy texture. The secret to those glossy tops? Whisking the butter and sugar mixture until it’s perfectly glossy and sticky. One bite, and you might just leave the boxed brownies behind for good! 🍫

Get the recipe:
▶ Unboxed Brownies: https://foodtv.com/3U4sA8m

0:00 – Intro
1:26 – Mix ingredients together
4:50 – Transfer to pan
5:23 – Bake
5:54 – Cool & serve
7:39 – How to make Sleepover Brownies
8:02 – Melt ingredients together
9:00 – Whisk ingredients to make ganache
10:24 – Top brownies with ganache
10:51 – Add toppings
12:13 – Set in fridge
12:22 – Serve

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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!

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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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