Chefs face off in a beer-fueled showdown, putting their skills to the test as they cook with abbey-style beer, a keg of beer and milk stout in the Chopped kitchen.
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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.

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The ULTIMATE Beer Basket Challenges 🍺 Chopped | Food Network


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You asked for it, we answered! Would you be able to tell the difference between these five Food Network Stars’ recipes? We’re putting our staffers to the test!

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https://foodtv.com/3mEpAJy
https://foodtv.com/361ph57
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https://foodtv.com/3oRWmJk

Have you ever wondered if you can really taste without smell? Seen a meal on TV and wanted to give it a try? Or just wanted to test out a new food trend? Food Network staffers test out some of the most delicious, outrageous, and straight-up crazy food trends and myths so you don’t have to!

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!

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#TasteTest #FoodNetwork #MacandCheeseRecipesRANKED

FN Stars’ Mac and Cheese Recipes RANKED 🧀 TASTE TEST | Taste Test | Food Network


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From mango mint chutney to raita, Maneet has two chutney recipes you’ve gotta try!

Get the recipe 👇

Mint Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 5 min
Active: 5 min
Yield: about 1 cup

Ingredients

1 cup fresh cilantro leaves
1 cup fresh mint leaves
1/2 cup canned or frozen mango pulp
1/4 cup fresh lime juice
2 green Thai chiles
One 1/2-inch piece fresh ginger
Kosher salt

Directions

Add the cilantro, mint, mango, lime juice, chiles and ginger to a blender and process to a fine paste. Season with salt.

Raita
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 5 min
Active: 5 min
Yield: about 2 cups

Ingredients

2 cups yogurt
1 lemon, zested and juiced
1 tablespoon chaat masala
1/2 teaspoon ground cumin
1/2 teaspoon Kashmiri chile powder
Kosher salt
Sugar, as needed

Directions

Whisk together the yogurt and lemon zest and juice in a small bowl. Stir in the chaat masala, cumin and chile powder. Season with salt and sugar to taste.

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This week #TheJuliaChildChallenge gets more personal when each cook makes a dish for someone they love! Whenever Antonia makes a special meal for her dad, it’s a veal dish like her Osso Buco 😍
Watch #TheJuliaChildChallenge​​, Mondays at 9|8c from 3/14/22 to 4/18/22 + subscribe to #discoveryplus​​ to stream it: http://discoverypl.us/2NeKVgd​​.
Get the recipe ▶ https://foodtv.com/3KREBE0
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The iconic Julia Child makes her return to TV, guiding eight talented home cooks through a series of culinary challenges. The competitors enter a replica of her legendary home kitchen to win the prize of a lifetime — a trip to Paris to study at Le Cordon Bleu, just as Julia did!

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Osso Buco Over Risotto with Raisin Gremolata
RECIPE COURTESY OF ANTONIA LOFASO
Level: Intermediate
Total: 8 hr 40 min
Active: 1 hr 10 min
Yield: 6 servings

Ingredients

Veal:

2 to 3 pounds veal osso buco (3 to 4 shanks, each 1 1/4 to 1 1/2 inches thick)
1 tablespoon chopped fresh oregano 
2 tablespoons chopped flat-leaf parsley, plus 3 sprigs
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil 
1 small carrot, peeled and cut into 2-inch cubes 
1 celery stalk, chopped
1/2 leek, green and white parts, roughly chopped
1/4 chopped fennel, chopped
2 cloves garlic
2 sprigs thyme 
1 bay leaf 
3 tablespoons all-purpose flour
3 cups veal stock or chicken stock
3 cups dry white wine

Gremolata: 

2 tablespoons golden raisins
3 tablespoons finely chopped flat-leaf parsley 
1/4 cup finishing extra-virgin olive oil
1 teaspoon chopped lemon zest
1 teaspoon kosher salt

Risotto: 

2 tablespoons olive oil 
1/2 white onion, finely chopped
2 cups arborio rice 
2 cups dry white wine 
8 cups hot chicken stock
3 cups finely grated Parmigiano Reggiano, plus more for serving
1 stick (8 tablespoons) unsalted butter 
1/4 cup chopped flat-leaf parsley

Directions

Special equipment: a 6-quart Instant Pot® multi-cooker

For the veal: Sprinkle the veal on both sides with the oregano, 1 tablespoon of chopped parsley, 2 tablespoons salt and 1 tablespoons pepper. Cover and refrigerate for at least 6 hours or overnight.
 
Heat the vegetable oil in a 6-quart Instant Pot® on the saute setting over medium-high heat (see Cook’s Note). Add the veal to the pot and cook until seared and golden brown on both sides, about 7 minutes total.

Add the carrots, celery, leeks, fennel, garlic, thyme, bay leaf and parsley sprigs. Cook until softened, 5 to 6 minutes. Stir in the flour and cook 1 to 2 minutes more. Add the veal stock and wine. Secure the lid and cook on low pressure, 1 hour 30 minutes. 

Remove the pressure cooker from the heat and, using the quick-release valve, carefully open.  

Remove the veal and reserve. Strain the liquid through a fine-mesh sieve or cheesecloth into a large pot. Cook over medium-high heat, skimming the surface to remove impurities, until reduced enough to coat the back of a spoon, 25 to 30 minutes. Stir in the butter until melted.

Stir the veal and remaining 1 tablespoon chopped parsley into the reduced sauce.

For the gremolata: Soak the raisins in water until rehydrated and plump, 10 minutes. Chop the raisins, transfer to a small bowl and mix with the parsley, extra-virgin olive oil, lemon zest and salt. Set aside. 

For the risotto: Heat the olive oil in a large or 16-inch saute pan over medium-high heat. Add the onions and cook until soft and translucent, 5 minutes. Add the rice, reduce to low heat and toast until the rice begins to smell nutty but does not have any color, about 5 minutes. Add the wine and cook, stirring continuously, until the wine is absorbed, 3 to 4 minutes. Ladle the hot chicken stock into the rice in increments, stirring gently without stopping, until the rice is cooked through, about 20 minutes. Stir in the cheese, butter and parsley. 

To serve, spoon the risotto on platter, top with the veal garnish with grated Parmigiano Reggiano and the gremolata.

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#AntoniaLofaso #OssoBuco #Risotto #FoodNetwork #TheJuliaChildChallenge

Antonia Lofaso’s Osso Buco Over Risotto | Inspired by The Julia Child Challenge | Food Network


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Ina’s creamy, comforting soup is going to be your new go-to.

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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!

Shrimp Bisque
RECIPE COURTESY OF INA GARTEN
Yield: 4 to 6 servings

Ingredients

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Directions

Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups. Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed. In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

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Barefoot Contessa Makes Shrimp Bisque | Barefoot Contessa | Food Network


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