Food
Ina Garten’s Roast Chicken Cobb Salad | Barefoot Contessa | Food Network
Ina tosses together an easy and elegant salad that’s perfect for casual entertaining!
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Roast Chicken Cobb Salad
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 10 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
2 large chicken breasts, bone-in, skin-on
Good olive oil
Kosher salt and freshly ground black pepper
1/2 pound thick-cut applewood smoked bacon
For the vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
5 tablespoons good olive oil
1 1/2 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 ripe Hass avocados
Juice of 1 lemon
1 pint cherry tomatoes, halved through the stem
1 cup diced English Stilton, or other crumbly blue cheese
3 ounces baby arugula
Directions
Preheat the oven to 350 degrees. Arrange 2 racks evenly spaced in the oven.
Place the chicken breasts, skin side up, on one sheet pan. Pat the chicken dry with paper towels, rub the tops completely with olive oil, and sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until a meat thermometer registers 140 degrees. Cover with aluminum foil and allow to rest for 10 minutes. When cool enough to handle, discard the skin and bones, and cut the chicken in 1-inch dice.
At the same time, place a baking rack on the second sheet pan and lay the bacon out on the rack in one layer. Roast the bacon for 20 to 25 minutes in the same oven with the chicken, until browned and cooked. Set the bacon aside, until cool enough to handle and cut in large dice.
Meanwhile, make the vinaigrette: Whisk together the lemon juice, olive oil, mustard, salt, and pepper in a measuring cup and set aside.
Cut the avocados in half, remove the seeds, and peel. Cut into 1-inch dice, toss with the lemon juice, and set aside.
Place the chicken and tomatoes in a large serving bowl. Sprinkle generously with salt and pepper and enough vinaigrette to moisten. Toss well. Add the avocados, bacon, Stilton, arugula, and additional vinaigrette and toss carefully. Serve at room temperature.
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Ina Garten’s Roast Chicken Cobb Salad | Barefoot Contessa | Food Network
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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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.
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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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!
Visit Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
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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Guy Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
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!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
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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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays 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 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
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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@dmk5n1
January 8, 2024 at 8:59 am
I save all that juice from the chicken in that sheet pan. and put it in the dressing. mmmm
@AndtherewasJoy13
January 8, 2024 at 8:59 am
I adore you, Ina. ❤
@donnadecapite3021
January 8, 2024 at 8:59 am
So Good! I modified a bit and made with feta and turkey bacon. ❤❤❤
@user-il4tg9te9g
January 8, 2024 at 8:59 am
Sounds good❤😂😂❤
@Wiantjie1989
January 8, 2024 at 8:59 am
One of the most important thing Ina taught me is to NEVER boil chicken unless you're making stock.😂😂😂😂 the MOST important thing she taught me is the significance of knowing how to use salt and pepper correctly.😁😁😁
@willconwayjr5874
January 8, 2024 at 8:59 am
Where's the romaine lettuce?
@stregadisalem732
January 8, 2024 at 8:59 am
I’d keep the chicken skin on. It has so much flavor.
@darrendanger6853
January 8, 2024 at 8:59 am
host: " I cook the Bacon" me: SOLD
@djstokes8
January 8, 2024 at 8:59 am
I just made the Salad exactly as the recipe states and the salad is very delicious!!! This is my first time tasting Stilton and it is so yummy I’m shaking my head with each bit!!!! ❤️❤️❤️
@djstokes8
January 8, 2024 at 8:59 am
I can’t wait to try this recipe!!!💕
@baconbap
January 8, 2024 at 8:59 am
It really looked delicious.
@toychristopher
January 8, 2024 at 8:59 am
No eggs?
@ruthiebowling1881
January 8, 2024 at 8:59 am
This is a favorite of mine. The arugula is delicious in this great salad♥♥♥♥♥♥♥
@shanel6102
January 8, 2024 at 8:59 am
Been watching Ina since forever and can watch forever more.🥰
@rudeboymon3177
January 8, 2024 at 8:59 am
Yo my homegirl can really cook 😋
@chmellen
January 8, 2024 at 8:59 am
NO ONION? NO THANK YOU
@rashmipurohit445
January 8, 2024 at 8:59 am
Very nice delicious food. Like from India
@karaporterfield7513
January 8, 2024 at 8:59 am
I love you Ms Ina I have been watching you for 25 years
@scotnick59
January 8, 2024 at 8:59 am
Just….Yumbersome!
@katherinekinard5672
January 8, 2024 at 8:59 am
This woman has been wearing the same outfit for 25 years.
@CarlGorn
January 8, 2024 at 8:59 am
Meh, arugula. I'd rather have romaine or Boston bib.
@darakelian
January 8, 2024 at 8:59 am
It's a beautiful salad for sure, but not a Cobb.
@Nanetteb
January 8, 2024 at 8:59 am
I had a salad but I want seconds of this salad Ina made.
@peggiegreen4420
January 8, 2024 at 8:59 am
Looks delicious! But, I've been making similar for years lol❤️
@c.t.2872
January 8, 2024 at 8:59 am
Mmmm
@joshhalim
January 8, 2024 at 8:59 am
Delicious recipe!! 😋
@ebonyratcliff8745
January 8, 2024 at 8:59 am
I support the suport of the supported supportingly!
@JonBonesJones84
January 8, 2024 at 8:59 am
No way she used salt and pepper as the only seasoning. That chicken needs some herbs too.
@allentrice1703
January 8, 2024 at 8:59 am
The salad that Ina made is really great for me!
@clairesauvageau2269
January 8, 2024 at 8:59 am
I love your recepi
@janinecox256
January 8, 2024 at 8:59 am
Looks delicious!😊
@shonapeter1659
January 8, 2024 at 8:59 am
Best diet meal yummy.
@drewconway7135
January 8, 2024 at 8:59 am
An “assembled salad,” as opposed to a disassembled one. How bougie could that be?
@cookingtubebybristy98
January 8, 2024 at 8:59 am
Wow delicious😋👍👌
@mariekelley3595
January 8, 2024 at 8:59 am
INA GARTAN NEEDS BETTER HYGIENE, SHE NEEDS TO WAS HER HANDS WITH SOAP AND WATER!!
@natwel1544
January 8, 2024 at 8:59 am
Ina Garten needs her own channel
@doodahgurlie
January 8, 2024 at 8:59 am
That salad can get in my belly right now! Ina is the best!
@stevelogan5475
January 8, 2024 at 8:59 am
Chef, ma'am very nice salad recipe, looks delicious. I'm 58 yr old Irishman from rural Kentucky, please save the bacon grease in a mug in the fridge as is so good in some recipes. I know it's not the healthiest thing in the world, but is great when used sparingly/occasionally( mix 50/50 with soybean oil), great for fried potatoes, greasing an iron skillet for real cornbread( not that jiffy junk)etc… believe it or not, a cardiologist told me that real cheese is worse for artery problems than bacon grease, he was a cheese fanatic & had a heart attack in his early 50's, fact cause was to much real cheese & he was a healthy eater.
@DaveSeed
January 8, 2024 at 8:59 am
Ohhh, I can almost smell the Stilton. 🤤
@DaveSeed
January 8, 2024 at 8:59 am
Why is my stomach grumbling all of a sudden?
@mantas5507
January 8, 2024 at 8:59 am
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