Food
Crave-Worthy Spaghetti Carbonara 🍳 | Crave-Worthy Eats | Food Network
The carbonara at the Rose Cafe in Venice is so good Claire had it served at her WEDDING 🍝💕 Now, she’s making her own version at home! #CraveWorthyEats
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Claire Thomas is obsessed with the L.A. food scene! Watch as Claire takes us to her favorite spots from doughnut destinations to ramen shops and shows us how to take a little taste of it home.
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Carbonara
RECIPE COURTESY OF CLAIRE THOMAS
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
4 1/2 ounces guanciale, chopped (or pancetta or bacon)
Kosher salt
One 1-pound box bucatini
4 ounces mascarpone
2/3 cup grated pecorino, plus more for serving
2 to 3 teaspoons cracked black pepper
4 large eggs
1 tablespoon olive oil
Directions
Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside.
Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta.
Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm.
Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired.
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Crave-Worthy Spaghetti Carbonara 🍳 | Crave-Worthy Eats | Food Network
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If you think all scones are so dry and dense they need to be paired with a gallon of tea to swallow, think again. The Scone Queen is in the building 🌟 @chefdaniellesepsy has been making scones since she was 13 years old, and built her NYC bakery around her iconic recipe. Her bakery, The Hungry Gnome, pumps out 5,000-6,000 scones per day.
Her Cherry Vanilla Bean Scone — inspired by a very niche childhood memory 😌🧼 — has been on the menu since the very beginning and remains one of her all-time fan favorites. It’s not actually hard to make a good scone that’s bakery quality if you follow Danielle’s tips. Get ready for your Best. Bake. Ever.
Get the recipe:
▶ Cherry Vanilla Bean Scones with Almond Glaze: https://foodtv.com/4xAWC2i
0:00 – Intro
0:50 – Inside Danielle’s Bakery
2:39 – How to Make Danielle’s Cherry Vanilla Bean Scones 🍒
9:08 – Bake the Scones
10:00 – How to Make Almond Glaze
11:12 – Glaze the Scones
12:50 – Eat
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Imagine how impressive these grissini will be with your charcuterie spread!
Get the recipe👇
Grissini with Herbs and Parmigiano-Reggiano
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 2 hr 5 min (includes rising time)
Active: 50 min
Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
Ingredients
5 grams fresh yeast
1 large egg
2 teaspoons extra-virgin olive oil, plus more to coat
2 teaspoons whole milk
1 teaspoon molasses
1 3/4 cups plus 4 teaspoons bread flour
1/3 cup finely grated Parmigiano-Reggiano, plus more finely grated for sprinkling
2 teaspoons finely chopped fresh chives
1 1/2 teaspoons kosher salt
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh rosemary
1/8 teaspoon sweet paprika
Semolina flour, for dusting
Directions
Special equipment: a kitchen scale; a pasta-rolling machine
In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Quench your thirst in this Unwrapped throwback and discover how your favorite drinks, including Slurpee, Dr Pepper, Kool-Aid, Jones Soda and more are made.
#Unwrapped #FoodNetwork #SoftDrinks
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Timecodes:
0:00 – Slurpee
3:48 – Dr. Pepper
7:21 – Kool-Aid
9:53 – Hawaiian Punch
13:00 – Root Beer
16:00 – Izze Sparkling Juice
18:59 – Boba Tea
21:45 – Mondo Squeeze Fruit Juice
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.
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Sodas, Slurpees and Other Beverages Unwrapped 🥤 Food Network
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Fire up the grill for the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place 🍔🍗
#FoodNetwork #FoodNetworkRecipes
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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!
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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The ONLY Cookout Menu You’ll EVER Need 🔥 1+ Hours of Mains, Sides & Desserts | Food Network
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Why is this holiday brisket so ridiculously tender? 🥩✨
Executive Chef Ginevra Iverson shares Food Network Kitchen’s Best Brisket recipe that’s braised low and slow in a rich sweet-and-savory sauce. Perfect for the Jewish holidays, Friday night dinners or anytime you need a guaranteed crowd-pleaser. The best part? Make it a day ahead for even deeper flavor and way less stress.
Ginevra starts by showing how to break down an entire brisket. Skip ahead to 2:58 if you already have your brisket trimmed and ready to go! 👍
▶ Get the recipe: https://foodtv.com/4cr8RpE
WHAT TO EXPECT:
👩🍳 Step-by-step instruction from the Food Network test kitchen
🥘 Tested, foolproof recipe for a holiday classic
0:00 – Intro
0:53 – Break down the whole brisket
2:58 – Season and sear brisket flat
4:44 – Prep remaining ingredients
9:20 – Cook brisket
11:36 – Refrigerate brisket
11:58 – Slice and reheat brisket
15:13 – Serve
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
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#FoodNetwork #Cooking #Recipe #Brisket #Holiday
How to Make the Best Brisket: Food Network Kitchen’s Foolproof Recipe
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@magasimo5539
January 10, 2024 at 1:44 pm
Please don’t cook again !!!!
Please
@lindaweimar1895
January 10, 2024 at 1:44 pm
Looks delicious.
@morgantor
January 10, 2024 at 1:44 pm
NOT CARBONARA!
@alessietto1879
January 10, 2024 at 1:44 pm
PORCO DIO STO A PER MORIRE ER MASCARPONE NELLA CARBONARAAAA L'UOVO COTTO FAI NA COSA FATTA BENE NELLA VITA VIENI A ROMA VAI IN UNA PORCO DIO DI TRATTORIA E MAGNATE NA VERAAAA CARBONARA. GOOD BYE and PORCO DIO
@grabemiermeier6249
January 10, 2024 at 1:44 pm
Why do you insist on being an ignorant fool and influencing your fellow americans to eat unhealthy and untasty food.
Carbonara is a simple food of poor roman folks, you only need good quality guanciale, egg, pecorino, and pasta. You are wasting money and adding unnecessary calories by pushing for the use of low quality cream. Everybody else in youtube are mending their ways and going back to what is the correct way of cooking and you are still trying to inject steroids into it.
@gingercarco
January 10, 2024 at 1:44 pm
I liked it you did a good job! I never heard of this one though, I can’t eat pork, and I am lactose intolerant, but still love it and make pasta and butter and grated cheese or just my gravy with the pasta sometimes meatballs, or sausages or both or just plain delicious gravy, but not Aldante, to too hard for me to digest but I make it a little softer not mushy! I am American but Sicilian And Italian and German decent on my grandparents sides so I love Sicilian Italian, and American food! 🥰
@dianaf3250
January 10, 2024 at 1:44 pm
there is no mascarpone or cream in a Carbonara, not italian
@simonecoratella6767
January 10, 2024 at 1:44 pm
Ma che cazzo è sta merda !
@adf8664
January 10, 2024 at 1:44 pm
Nice video and I'm sure the pasta was delicious. Don't understand the necessity of calling it carbonara.
@CookingLessonsforDad
January 10, 2024 at 1:44 pm
That looks so delicious! How great you are on the Food Network!
@valerehervet1051
January 10, 2024 at 1:44 pm
No cream or Mascarpone on this recipe, sorry.
@JustMe-jm2fr
January 10, 2024 at 1:44 pm
I LOVE carbonara. Even though I’m lactose intolerant I still love it
@marcoterzi3477
January 10, 2024 at 1:44 pm
In Rome mascarpone and cream for carbonara are banned! Any cream or mascarpone has been dropped by decades and was present only in some odd variation that has never take root in the mainstream version. In "classic" Carbonara sauce is made only with yolks and pecorino or if you like half pecorino, half parmigiano reggiano because is really not needed and make this pasta unjustifiably heavier and greasy. If you use the right technique egg yolks, cheese and starchy water are more than enough to give flavour and creaminess…and is also better for you arteries and it is more elegant in its semplicity. The egg above will be cute but unbalance the sauce which is made of yolk and cheese. But if you really have to do it (sig), it's better to do it with one poached egg that at least is more in line with the taste of the sauce that is not cooked.
@tomleonard830
January 10, 2024 at 1:44 pm
I would go with a six minute boiled egg – like a poached egg but without the slimy wetness.
@neilradlett
January 10, 2024 at 1:44 pm
I may be wrong, but it looks like he is adding egg yolk to his carbonara (the orange liquid in the squeeze bottle). Also, I appreciate your version, but you shouldn't call it carbonara.
@jamesbaio9327
January 10, 2024 at 1:44 pm
Good start to this series! I like your presentation (parts historical, local food commentary, knowledgeable on the ingredients, taught some method, etc.). I really appreciated the explanation of the variations on the sauces and how they're made. Although I would have loved to see you use Radiatori (like the restaurant used, I think), thank you for choosing something other than fettuccine or spaghetti. sometimes food channels get stuck using standard ingredients and never showing variety. can't wait to see more content!
@scarletgrey47
January 10, 2024 at 1:44 pm
I'm glad you have the recipe on here. Looks so good.
@RA-xb5sl
January 10, 2024 at 1:44 pm
Lol I read “Spaghetti Cabrona” 😂
@pattyfowler4678
January 10, 2024 at 1:44 pm
Looks so good! Thanks for the video 💕
@mspussygalore
January 10, 2024 at 1:44 pm
Heavenly ♥♥♥♥♥
@terencegurung7979
January 10, 2024 at 1:44 pm
First