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!
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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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Ree is serving the perfect dish to help you chill out in the summer heat! This Salmon Nicoise Caesar is hearty, bright and guaranteed to cool you down with every bite!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Nicoise
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4lbQO9g
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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!
Salmon Nicoise Caesar
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min (includes cooling time)
Active: 40 min
Yield: 4 servings
Ingredients
12 ounces baby Yukon gold potatoes
Kosher salt and freshly ground black pepper
6 ounces haricots verts beans
One 1-pound salmon fillet, skinned
1 tablespoon olive oil
1 lemon, zested and juiced
3/4 cup good-quality bottled Caesar dressing
1 tablespoon chopped capers
1 tablespoon minced fresh parsley plus parsley leaves, for garnish
1 teaspoon finely chopped fresh chives
4 hearts romaine lettuce, halved and cored
4 hard-boiled eggs, cooled, peeled and halved
2 cups cherry tomatoes, halved lengthways
1/4 cup pitted olives
1/2 cup grated Parmesan
Directions
Boil the potatoes in a pot of salted water until tender, about 10 minutes, then halve and set aside to cool.
Cook the haricots verts in a small pot of boiling salted water for 2 minutes, then remove and plunge into ice water. Drain and pat dry. Set aside.
Preheat the oven to 425 degrees F and line a baking sheet with foil.
Put the salmon on the prepared baking sheet, skin-side down. Brush with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes.
Squeeze the juice of the lemon over the salmon and set aside to cool slightly, then flake into large chunks with a fork.
Make the dressing: Add the Caesar dressing to a small bowl, then add the capers, minced parsley, chives and lemon zest. Mix together and set aside.
Arrange the halved romaine lettuces on a large platter. Group the green beans, eggs, potatoes, tomatoes, olives and salmon on top and around the lettuces.
Drizzle over some of the dressing. Garnish with the Parmesan and parsley leaves.
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Ree Drummond’s Salmon Nicoise Caesar | The Pioneer Woman | Food Network
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Chefs Ariane Duarte and Adil Fawzi face off in a chestnuts dish battle! The winner will face Bobby in a filet mignon round. Watch #BeatBobbyFlay Thursdays @ 9|8c, or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
#BobbyFlay #FoodNetwork
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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.
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Beat Bobby Flay: Filet Mignon Challenge | Full Episode Recap | S6 E12 | Food Network
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If you’re looking for a great slider recipe this summer, Ree has you covered with her Roasted Brisket Sliders! Hawaiian rolls are packed with brisket, slaw, pickles and more for a slider that belongs on your cook out table!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Sliders
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4kOaNuw
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!
Roasted Brisket Sliders
Recipe courtesy of Ree Drummond
Level: Easy
Total: 8 hr 25 min
Active: 15 min
Yield: 24 sliders
Ingredients
2 tablespoons paprika
2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
One 6- to 8-pound trimmed beef brisket
8 cloves garlic, peeled
24 Hawaiian rolls, warmed
Favorite slaw, for serving
2 cups pickled deli peppers
2 cups pepper relish
2 cups pickle chips
2 cups baby spinach
Directions
Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top.
In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside.
Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards.
Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips.
Serve with the rolls, slaw, peppers, relish, pickles and spinach.
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 Roasted Brisket Sliders | The Pioneer Woman | Food Network
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When the weather heats up, Kardea’s summer cookout recipes have you covered! If you’re firing up the grill, try out one of her grilled recipes like Burger Sliders with Esquites or Grilled Peach Crumble; for a refreshing side, try her Summer Pasta Salad or Fresh Peach Salad!
#KardeaBrown #FoodNetwork #SummerRecipes
Watch #DeliciousMissBrown on #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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 – Burger Sliders with Esquites
3:57 – Sweet and Sour Short Ribs
6:37 – Fresh Peach Salad
10:36 – Three Lil’ Pigs Hot Dogs
15:33 – Grilled Peach Crumble
18:46 – Buttery Lobster Rolls
21:10 – Catfish Tacos
23:35 – Mexican Street Corn Salad
25:59 – Aunt TC’s Potato Salad
30:24 – Summer Pasta Salad
Get the Recipes:
Burger Sliders with Esquites – https://foodtv.com/3nbDgl8
Sweet and Sour Short Ribs – https://foodtv.com/4342bqE
Fresh Peach Salad – https://foodtv.com/3icKePi
Three Lil’ Pigs Hot Dogs – https://foodtv.com/3R6B9br
Grilled Peach Crumble – https://foodtv.com/3xmzzIB
Buttery Lobster Rolls – https://foodtv.com/3NHlakz
Catfish Tacos – https://foodtv.com/34Fuf7V
Grilled Mexican Street Corn Salad – https://foodtv.com/3e6YibM
Aunt TC’s Potato Salad – https://foodtv.com/2UY8MVp
Summer Pasta Salad – https://foodtv.com/3VBYfuN
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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Kardea Brown’s Top 10 Summer Recipe Videos | Delicious Miss Brown | Food Network
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For these games, chefs are tasked with going above and beyond to create the cheesiest meals, from creating an over the top cheesy meal and then making a cheesy dinner to win it all!
#FoodNetwork #GuyFieri #Food #CookingCompetition
Stream more #GroceryGames on Max! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly “out-of-stock” or having to create a masterpiece when you can only cook with “5 items or less” or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!
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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork
The Cheesiest Challenge Yet! | Guy’s Grocery Games Full Episode Recap | S38 4 | 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.