Food
Michael Symon’s Clams with Sausage and Peppers | Symon’s Dinners Cooking Out | Food Network
Michael throws clams, bell peppers and sausage in foil packets to steam on the grill, then serves them over rice pilaf for a perfect summery dinner.
Subscribe to #discoveryplus to stream more episodes of #SymonDinners: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/3tJD2PL
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Clams with Sausage and Peppers over Rice Pilaf
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings
Ingredients
Rice Pilaf:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, minced
Kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
2 cups long-grain white rice, like basmati
1 fresh bay leaf
2 cups chicken stock
Clams with Sausage and Peppers:
4 cloves garlic, sliced
3 bell peppers (red, orange or yellow), sliced
1 medium red onion, sliced
2 pounds fresh middleneck clams
1 pound smoked sausage, sliced into 1/2-inch-thick pieces
1 cup chicken stock
4 ounces white wine
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Fresh cilantro leaves, for serving
Olive oil, for serving
Directions
Prepare a grill for medium heat. If using a charcoal grill, build an even layer of hot coals on the bottom.
For the rice pilaf: Melt the butter and olive oil in a large ovenproof pot or Dutch oven. Add the garlic and onions with a pinch of salt and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the coriander, cumin and nutmeg and continue to cook to toast the spices, 2 to 3 minutes. Add the rice, stirring to coat, and toast, about 2 minutes. Add the bay leaf and chicken stock. Bring to a gentle boil then season with salt and cover the pot. Cover the grill and cook until the rice is cooked and all the liquid is gone, about 18 minutes.
Meanwhile, prepare the foil packets for the clams with sausage and peppers: Lay out a double layer of large heavy-duty aluminum foil pieces in an X formation, totaling 2 packets. Distribute the garlic, peppers and onions evenly between the packets. Top each with the clams and sausage. Bring up all 4 sides of the foil, but don’t seal. Divide the stock, wine and butter between each packet. Season with salt and pepper. Tightly seal the foil.
Remove the rice from the grill, remove the lid and fluff with a fork. Place a kitchen towel over the pot and place the lid of the pot back over the kitchen towel. Let sit for 10 minutes without opening. This will help absorb the moisture in the pot so the rice is fluffy and not mushy.
Remove the ring from the grill if it has one so the coals are exposed and place the packets directly onto the coals. Steam until the clams open and everything is heated through, 7 to 8 minutes.
When ready to serve, transfer the rice pilaf to a serving plate. Carefully open the foil packets and pour everything over the rice pilaf, making sure to get all the juices from the packets. Sprinkle with cilantro leaves, drizzle with some olive oil and serve!
(Alternatively, you can cook the rice pilaf in a 350 degrees F oven for 18 minutes and bake the clams with sausage and peppers foil packets in a 375 degrees F oven for 8 to 10 minutes.)
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#MichaelSymon #SymonDinners #Clams #FoodNetwork
Michael Symon’s Clams with Sausage and Peppers | Symon’s Dinners Cooking Out | Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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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 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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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
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 Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
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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South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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@stryder0151
January 18, 2024 at 10:50 am
Just want to tell u. Half of them aren't mid necks. I clam all the time. N know the sizes. U have little necks in there. Just saying
@crystalsnowlion2253
January 18, 2024 at 10:50 am
Clams and sausage interesting
@mmill815
January 18, 2024 at 10:50 am
Love your shows, but wouod be better without your wife.
@mistyvioletconservative.3889
January 18, 2024 at 10:50 am
I love ❤️ you SIR MICHAEL!!!!!!! Almost as much as TYLRR!!!! 😂🥰🥰🥰🍽🌾🥂🇺🇸
@michaelcummings2563
January 18, 2024 at 10:50 am
Made this tonight and it was delicious! Thank you.
@ketokarbs3671
January 18, 2024 at 10:50 am
Yummm
@whatweather
January 18, 2024 at 10:50 am
What if you don’t have a knife, can you just savagely rip everything up?
@Kaboomboo
January 18, 2024 at 10:50 am
I like the way he taaks
@wa2k99
January 18, 2024 at 10:50 am
So unique and exciting
@nancycunningham4225
January 18, 2024 at 10:50 am
Haha…it’s ten PM here, and I heard a blue jay call…turned the sound off…it was a jay on the video!
@dorothyharding5535
January 18, 2024 at 10:50 am
The recipe looks delicious. But the backyard is absolutely gorgeous!! Love your recipes and your COVID coking show with your wife, Liv (I hope I got her name right)!! ♡ D
@MrJimmycrab
January 18, 2024 at 10:50 am
Totally making this.
@sneekypanda
January 18, 2024 at 10:50 am
He gives the best cooking tips and explanations!
@patkeefe5834
January 18, 2024 at 10:50 am
Shows the versatility of the Weber BBQ. Another great Aussie product.
Good recipe, superbly presented by Michael.
@mariehilaire461
January 18, 2024 at 10:50 am
I’d like to subscribe to your channel, but they say l can’t do that from food network what can l do
@teresawatson1292
January 18, 2024 at 10:50 am
LOVE SPELL THAT WORKS
I want to Share this testimony all over the site,
A site were I saw dr.Mezie a spell caster,that can help you to bring your lover back to you,I contacted him and he did a spell prayer and spell for me.to my surprised after some days,my lover came back home.that was how we reunited again, and there was a lot of love,joy, and peace in the family.
You can as well contact Dr Mezie,a powerful spellcaster for solution and his contact
@debbiezullo7056
January 18, 2024 at 10:50 am
Great idea! I assume you can make this hours ahead and cook it after your guests arrive. Thank you Michael 💋
@johnmirbach2338
January 18, 2024 at 10:50 am
😎👌✌👍🖖😁
@lisamolinar
January 18, 2024 at 10:50 am
Oh what a wonderful idea me and my husband were just saying before watches like what are we going to make for dinne.???
And now I know , this is all up our alley thank you Michael.!! So dang delicious& yummy..🤯😜🤩😍🙋♀️🌻🌻
@annedavidson1726
January 18, 2024 at 10:50 am
I would like to do with shrimp!!!!
@marilynsnider8183
January 18, 2024 at 10:50 am
Can you not use the peppers? I'm allergic.
@allentrice1703
January 18, 2024 at 10:50 am
Interesting for cooking.
@carolinescookingkitchenlif4981
January 18, 2024 at 10:50 am
Inspired! Love it !!👍👍💙💙💙
@fangbytten
January 18, 2024 at 10:50 am
This was one of my favorite recipes Michael made on Chew. I am so excited to have access to a new version of it!!
@stevelogan5475
January 18, 2024 at 10:50 am
Chef, very nice recipe, I would lay down parchment paper on the foil as I can get that tinny taste with the food directly on the foil. If you ever eat chunk light tuna in water, buy " Bumble bee" brand, costs a little more, but worth it( appx. 20 cents a can), & better than starkist, chix of the sea, etc…, their can is lined with something different than tin.
@mlcards
January 18, 2024 at 10:50 am
Great 4th of July meal
@McCulleyJr
January 18, 2024 at 10:50 am
The packets look like giant Hershey kisses, Lol.
@BanglaCookingHouse
January 18, 2024 at 10:50 am
Lk 134 nice dear
@drewconway7135
January 18, 2024 at 10:50 am
That is such a beautiful presentation at the end
@laurafedora5385
January 18, 2024 at 10:50 am
I literally added clams to my shopping list last night to do something on the grill with chorizo and corn
@rolandw7478
January 18, 2024 at 10:50 am
Inspirational good stuff
@oscaramaya8599
January 18, 2024 at 10:50 am
👍👍👍
@oscaramaya8599
January 18, 2024 at 10:50 am
Delicious