Food
Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
Chef Anne Burrell goes extra savory for breakfast with fluffy biscuits served with rich, meaty gravy and three types of eggs.
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A new batch of pampered and spoiled recruits enlist in the Worst Cooks culinary bootcamp. Coming from lives where silver spoons replace spatulas, these nepo babies and delivery divas have never lifted a finger in the kitchen. Now, Chef Anne Burrell and the newest mentor, Tiffany Derry, take these needy newbies from whining to dining in an intense and outrageous culinary crash course. At the end of the seven weeks, the last recruit standing will walk away with a $25,000 prize and bragging rights for their winning mentor.
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!
Eggs and Biscuits with Breakfast Sausage, Sage and Mushroom Gravy
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 45 min
Active: 45 min
Yield: 6 servings
Ingredients
Biscuits:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 stick (8 tablespoons) cold unsalted butter, cubed
1 cup cold buttermilk, plus more for brushing
Gravy:
6 cremini mushrooms, stems removed, sliced
Extra-virgin olive oil
Kosher salt
1/2 yellow onion, diced
8 ounces breakfast sausage
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups milk, plus more if needed
1 tablespoon chopped sage
12 large eggs
2 tablespoons thinly sliced chives
Directions
Special equipment: a 3-inch biscuit cutter
For the biscuits: Preheat the oven to 450 degrees F.
Add the flour, baking powder, salt, sugar and butter into a food processor.
Pulse a few times until the butter is the size of peas. Transfer into a large mixing bowl and make a well in the center of the flour, then pour in the buttermilk. Use a spatula to bring the mixture together until just combined, making sure not to overmix. Turn the dough out onto a floured board and bring together with your hands. Gently form the dough into a rectangle that’s about 1/4-inch thick. Fold the two outer edges inwards like an envelope and press into another rectangle. This will create those flaky, buttery layers in the biscuit. Repeat two more times, then press into a 1/2-inch-thick rectangle and cut out the biscuits using a 3-inch biscuit cutter.
Place onto a parchment lined sheet tray and brush with buttermilk.
Transfer into the oven and bake for 11 to 13 minutes, or until golden brown, turning the pan halfway through baking.
For the gravy: Toss the mushrooms in a bowl with a drizzle of olive oil and salt to taste. Heat up a large sauté pan over medium-high heat. Add the mushrooms into the pan in an even layer and cook for 3 to 4 minutes, or until brown. Flip the mushrooms and cook on the other side for another 3 minutes. Remove from the pan and reserve. Add a drizzle of olive oil and the onion, season with salt and sauté for a few minutes until translucent.
Add the breakfast sausage, breaking it up well with a spoon, and cook for about 8 minutes, or until nicely browned. Add in the butter and stir to melt, then add the flour to make a roux. Stir in the milk and sage and bring to a boil, then reduce to a simmer cook for 10 to 15 minutes, or until all of the flavors have melded and the gravy is nice and thick. You can add more milk if needed to thin it out.
Meanwhile, coat a medium nonstick sauté pan lightly with olive oil, add the eggs and bring to medium heat. Cook the eggs until the whites are cooked through but the yolks are soft and runny, 3 to 4 minutes.
To serve, split the biscuits in half and smother them with the gravy. Garnish with the chives. Serve alongside a couple of fried eggs and enjoy!
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Anne Burrell’s Eggs & Biscuits with Sausage-Mushroom Gravy | Worst Cooks in America | Food Network
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Make your dinner unforgettable with hearty pot roasts from Ree Drummond, Geoffrey Zakarian, Ina Garten and Michael Symon. Rich, flavorful and easy to make, these recipes are perfect for a cozy night in.
#FoodNetwork #PotRoast
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:05 – Geoffrey Zakarian’s Stout Pot Roast with Autumn Vegetables
7:27 – Ree Drummond’s Whiskey Pot Roast
12:10 – Geoffrey Zakarian’s Pork Shoulder Pot Roast
20:28 – Ree Drummond’s Perfect Pot Roast
24:33 – Ina Garten’s Company Pot Roast
36:00 – Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon
Get the Recipes:
Geoffrey Zakarian’s Stout Pot Roast with Autumn Vegetables – https://foodtv.com/49VgMbX
Ree Drummond’s Whiskey Pot Roast – https://foodtv.com/3ywEpXU
Geoffrey Zakarian’s Pork Shoulder Pot Roast – https://foodtv.com/3kIUrEv
Ree Drummond’s Perfect Pot Roast – https://foodtv.com/3Zg97OO
Ina Garten’s Company Pot Roast – https://foodtv.com/3jD6Msk
Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon – https://foodtv.com/3YCK5tc
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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Food Network Chefs’ Top Pot Roast Recipe Videos
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Ina Garten’s Coq au Vin is a comforting French classic made simple. Tender chicken braised with red wine, bacon, mushrooms and herbs until rich and deeply flavorful. Rustic, elegant and perfect for cozy dinners.
#InaGarten #FoodNetwork #BarefootContessa #CoqAuVin
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Get Ina Garten’s Coq Au Vin recipe ▶ https://foodtv.com/2JfvqTi
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coq au Vin
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 4 servings
Ingredients
For the Chicken:
4 ounces good bacon, diced
1 (3- to 4-pound) chicken, cut into eighths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally into 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped fresh thyme leaves
2 cloves garlic, minced
1 tablespoon Cognac or brandy
1/2 bottle good dry red wine (such as Burgundy)
1 cup good chicken stock
1 tablespoon tomato paste
2 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
1/2 pound fresh mushrooms, thickly sliced
10 small white onions, peeled
Directions
Cook the Bacon: In a large Dutch oven, cook the bacon over medium heat for 8–10 minutes, until crisp. Remove with a slotted spoon and set aside.
Brown the Chicken: Pat the chicken dry and season generously with salt and pepper. Brown the chicken in batches in the bacon fat for 5 minutes on each side, until nicely browned. Remove and set aside.
Sauté the Vegetables: Add the carrots, sliced onion, thyme, and a pinch of salt to the pan. Cook for 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 minute.
Deglaze and Simmer: Add the Cognac, then carefully ignite with a long match to burn off the alcohol (optional). Add the wine, chicken stock, tomato paste, and bacon. Bring to a simmer, then add the chicken back into the pot. Cover and simmer gently for 30–40 minutes, until the chicken is cooked through.
Finish the Sauce: In a small bowl, mash the butter and flour together to form a paste (beurre manié). Stir it into the sauce and simmer uncovered for 10 minutes, until slightly thickened.
Cook the Mushrooms and Onions: In a separate pan, sauté the mushrooms and small onions in a bit of butter until golden and tender, about 10 minutes. Add them to the stew and simmer 5 minutes more.
Serve: Taste for seasoning and serve hot, sprinkled with fresh thyme or parsley, alongside mashed potatoes or crusty bread.
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Ina Garten’s Coq Au Vin | Barefoot Contessa | Food Network
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Peppermint bark meets COOKIES for a double dose of holiday in one bite❣️(🎥: @ohcakeswinnie5695)
Get Amanda Neal’s recipe👇
Peppermint Bark Cookies
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 4 hr 45 min (includes chilling and cooling times)
Active: 1 hr
Yield: 28 cookies
Ingredients
Peppermint Bark:
8 ounces semisweet chocolate, chopped
1/2 teaspoon peppermint extract
8 ounces white chocolate, chopped
1/2 cup peppermint puff candies, chopped
Cookies:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1 large egg plus 1 yolk
1/3 cup peppermint puff candies, chopped
Directions
For the peppermint bark: Line a baking sheet with parchment or a silicone baking mat. Heat 1 inch of water in a saucepan over low heat until steaming.
Put half of the semisweet chocolate in a medium heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the remaining semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 1/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread into an even layer. Firmly tap the baking sheet against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
Meanwhile, put half of the white chocolate in another medium heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread into an even layer. Sprinkle immediately with the chopped peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour.
Peel the bark from the parchment and break into roughly 1- to 1 1/2-inch pieces. Set aside. The bark can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.
For the cookies: Whisk the flour, cornstarch, baking soda and salt in a medium bowl until well combined. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, whole egg and yolk and beat until just combined, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low, then slowly add the flour mixture until just combined; do not overmix.
Reserve 28 to 30 pieces of bark (about 1 1/2 cups) for topping; set aside. Add the remaining peppermint bark to the dough and beat until just combined (don’t break up the bark too much). Fold in the chopped peppermint puff candies to combine. Cover and chill the dough for 2 hours.
Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment.
Scoop 28 balls of dough (about 2 tablespoons each) and arrange on the baking sheets. Bake 1 sheet at a time until the cookies are puffed and just starting to turn golden brown at the edges, 15 to 17 minutes. Remove from the oven and immediately top with 1 to 2 pieces of the reserved bark. The bark will melt slightly and adhere to the cookies as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
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.)
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Get Executive Chef Ginevra Iverson’s recipe:
Crosshatched Baked Brie
Level: Easy
Total: 8 hr 30 min (includes freezing time)
Active: 30 min
Yield: 6 servings
Ingredients
2 large eggs
1 cup panko
2 teaspoons thyme leaves, chopped
1 teaspoon kosher salt
One 8-ounce Brie wheel
2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing
12 ounces sliced bread, such as baguette, nut and fruit bread or sourdough (or a combination)
Honey, for serving
Directions
Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes.
Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours.
Preheat the oven to 350 degrees.
Remove the Brie from the freezer and rescore the lines to make sure they didn’t seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes.
Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes.
Serve the baked brie with the bread and honey for drizzling.
Copyright 2022 Television Food Network, G.P. All rights reserved.
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From the Easiest-Ever Ice Cream Cake to a stunning Triple Layered Confetti Cake, Ree’s top-rated cake recipes are guaranteed to bring the party.
#FoodNetwork #FoodNetwork #ReeDrummond #HolidaySeason
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Timecodes
00:03 – Easy Neapolitan Cake
04:59 – Black Forest Cake for Two
09:32 – Triple Layered Confetti Cake
16:34 – Skillet Chocolate Cake
19:20 – Layered Tiramisu Cake
25:43 – Chocolate Sheet Cake with Vanilla Bean Frosting
31:26 – Clementine Sprinkle Cake
35:57 – Chocolate Poke Cake
38:11 – Pumpkin Rum Cake
44:49 – Easiest-Ever Ice Cream Cake
Get the Recipes:
Easy Neapolitan Cake – https://foodtv.com/3s3bG7O
Black Forest Cake For Two – https://foodtv.com/3oI4bTb
Triple Layered Confetti Cake – https://foodtv.com/3vtG6FV
Skillet Chocolate Cakes – https://foodtv.com/4aaFSDR
Layered Tiramisu Cake – https://foodtv.com/487DZpB
Chocolate Sheet Cake with Vanilla Bean Frosting – https://foodtv.com/3PpaKG3
Clementine Sprinkle Cake – https://foodtv.com/2OLoKQ7
Chocolate Poke Cake – https://foodtv.com/3lQRAu8
Pumpkin Rum Cake – https://foodtv.com/32Bh2vy
Easiest-Ever Ice Cream Cake – https://foodtv.com/2YIuKJd
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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Ree Drummond’s Top Cake Recipe Videos 🍰🌟 | The Pioneer Woman | Food Network
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@natalyazav1842
January 30, 2024 at 11:47 am
Dairy and poultry don't mix though
@leadfoot1229
January 30, 2024 at 11:47 am
What I love about your show, is that you teach all the tricks and you talk it through. You also have a good sense of humor. You should be a Julia Child and teach culinary skills in cooking!!!
@notmyname3883
January 30, 2024 at 11:47 am
This woman is the goofiest cook I've ever seen……and SHE'S on tv?
Forgot the sage. Oops. It's not like it's recorded TV or anything, you can't just go back and reshoot!
Forgot to put the FLOUR in the sausage? HOW do you do that? You only have three ingredients left on your board, the flour, the butter and the milk and you go for the milk and forget the flour?
WHat a drooler .
@suzannemuliolis6066
January 30, 2024 at 11:47 am
Since these people are " worst cooks" I'd show them how to make oil biscuits first so they feel success. Still flaky and good. Much easier to make.
@cynthiawilson8294
January 30, 2024 at 11:47 am
Did I miss something! I could swear she only added 1/2 t. baking powder.