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.
Watch #WorstCooks, Sundays at 8|7c and #StreamOnMax!
#AnneBurrell #WorstCooks #FoodNetwork #Eggs #Biscuits
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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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Food
People Emailed Guy Fieri About This Jewish Comfort Food in Texas 💻 | Diners, Drive-Ins and Dives
Guy Fieri heads to Houston, to check out Kenny & Ziggy’s New York Delicatessen, where they are serving up classic Jewish comfort food with a Texas Twist. He digs into their famous Fried Kreplach, tender meat-filled dumplings fried to a perfect golden crisp and packed with rich, savory goodness.
#FoodNetwork #GuyFieri #Texas #Kreplach
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 them: https://www.kennyandziggys.com
Follow them: https://www.instagram.com/kennyandziggys
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 Fieri Dives Into Jewish Comfort Food in Texas 🔥 | Diners, Drive-Ins and Dives | Food Network
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Food
Chopped: Ice Cream Cones, Lump Crab Meat, Baby Turnips | Full Episode Recap | S13 E7 | Food Network
Four chefs face off in a cooking competition using surprise ingredients. In the first round, they must craft an appetizer with ice cream cones, lump crab meat, baby turnips and pickled ginger, followed by an entrée round with city chicken, canned peaches, mustard greens and fruit punch sports drink and a dessert round with carob syrup, spaghetti squash, figs and walnuts.
#FoodNetwork #Competition
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.
► WEBSITE: https://www.foodnetwork.com
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► FACEBOOK: https://www.facebook.com/FoodNetwork
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Chopped: Ice Cream Cones, Lump Crab Meat, Baby Turnips | Full Episode Recap | S13 E7 | Food Network
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Ree Drummond’s decadent and creamy Chocolate Peanut Butter Pie features an Oreo crust and a fluffy peanut butter–cream cheese filling for the ultimate crowd-pleasing dessert.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Pie
Get the recipe ▶ https://foodtv.com/3eoFpBe
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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!
Chocolate Peanut Butter Pie
Recipe courtesy of Ree Drummond
Total: 1 hr 25 min
Prep: 15 min
Inactive: 1 hr
Cook: 10 min
Yield: 8 servings
Level: Easy
Ingredients
Crust:
25 whole chocolate sandwich cookies, such as Oreos
4 tablespoons butter, melted
Filling:
1 cup creamy peanut butter
One 8-ounce package cream cheese, softened
1 1/4 cups powdered sugar
One 8-ounce package whipped topping, such as Cool Whip, thawed
Directions
For the crust: Preheat the oven to 350 degrees F. Crush the cookies until they’re fine crumbs. Pour the melted butter over the top and stir with a fork to combine. Press into a pie pan and bake until set, 5 to 7 minutes. Remove from the oven and allow to cool completely.
For the filling: Beat the peanut butter with the cream cheese until smooth. Add the powdered sugar and beat until smooth. Add in the thawed whipped topping and beat until smooth, scraping the sides as needed.
Pour the filling into the crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.
Warning: This is ultra, ultra-rich. Cut small slivers-your guests will thank you!
Copyright 2026 Television Food Network, G.P. All rights reserved.
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 Chocolate Peanut Butter Pie 🥜🍫 | The Pioneer Woman | Food Network
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San Francisco-Style Vietnamese American Garlic Noodles (with 10 cloves of garlic!) 🤤🤤
Get Susan Vu’s recipe 👇
San Francisco-Style Vietnamese American Garlic Noodles
Recipe courtesy of Susan Vu for Food Network Kitchen
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This easy pasta blends Vietnamese, Italian and American ingredients to create a umami-packed sauce that’s buttery, a little cheesy and wonderfully savory and garlicky. It’s inspired by the iconic garlic noodles created by Chef Helene An at Thanh Long in San Francisco. To shake things up a bit, we lightly brown some of the butter in the sauce to give it nutty notes and top the dish with a sprinkle of store-bought crispy fried garlic or shallots for crunch (find them at Asian grocery stores). And while thick wheat noodles are used in the original version, we use dried spaghetti in ours — this pantry staple soaks up the indulgent sauce beautifully, but you can also switch out the spaghetti for fresh Asian-style noodles if you prefer.
Ingredients
Kosher salt
12 ounces dried spaghetti (see Cook’s Note)
4 tablespoons unsalted butter
3 tablespoons minced garlic (from about 10 large cloves or about 1 ounce)
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons Maggi Seasoning (see Cook’s Note)
Large pinch light brown sugar, optional
1/2 cup freshly grated Parmesan (about 1 ounce), plus more for sprinkling
3 tablespoons thinly sliced scallions, plus more for sprinkling
Asian-style crispy fried garlic or shallots, for sprinkling, optional
Directions
Fill a short stock pot or large Dutch oven with roughly 3 inches water and salt it lightly. Bring to a boil over high heat. Add the spaghetti and cook according to package directions until al dente, 8 to 10 minutes.
While the pasta is cooking, melt 2 tablespoons of the butter in a large skillet over medium-low heat. Once melted, continue to cook, stirring occasionally with a silicone spatula, until brown flecks appear and the butter smells nutty, about 3 minutes longer. Add the remaining 2 tablespoons butter and stir until melted. Add the garlic and cook, stirring frequently, until it is tender and fragrant, about 2 minutes. Add the oyster sauce, fish sauce, Maggi Seasoning and brown sugar, if using, and stir to combine. Reduce the heat to low.
Reserve 1 cup of the cooking water then drain the spaghetti. Add the pasta to the sauce in the skillet. Sprinkle with half of the Parmesan, drizzle with 1/4 cup of the reserved pasta water, and use tongs to stir until mostly combined. Sprinkle with the remaining Parmesan, drizzle with another 1/4 cup of pasta cooking water and stir vigorously until the cheese is melted and the pasta is coated in a creamy sauce, adding more pasta water to loosen up the sauce if needed. Remove from the heat and stir in the scallions.
Divide the pasta between 4 serving plates or bowls, sprinkle with additional Parmesan and sliced scallions. Top with crispy garlic or shallots if using. Serve immediately.
Cook’s Note
Maggi Seasoning is a savory, umami-packed sauce made from hydrolyzed wheat protein. We highly recommend using it for the deep flavor it gives this recipe, but you can also substitute 1 tablespoon of soy sauce. You can swap in 1 pound fresh Asian-style wheat noodles cooked according to package directions for the 12 ounces of dried spaghetti.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Chef Angie Berry of faces off against Chef Giuliano Matarese in a high-stakes culinary showdown judged by Food Network’s Sunny Anderson and Katie Lee. In the first round, both chefs must highlight figs as the key ingredient. Giuliano presents caramelized figs with blue cheese fondue, bacon and pomegranate relish, while Angie counters with a fig compote, fried figs and goat cheese foam. Only one will advance for the chance to prove they have what it takes to out cook the competition. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays 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 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.
▶ WEBSITE: https://www.foodnetwork.com
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Beat Bobby Flay: Fig Fight | Full Episode Recap | S13 E2 | 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.