Food
Kardea Brown’s Southern Dressing | Kardea Brown’s Southern Thanksgiving | Food Network
Kardea’s Thanksgiving isn’t complete without her grandmother’s dressing, which starts with homemade cornbread and includes sausage and turkey gizzards, in true Southern fashion!
Watch #DeliciousMissBrown, Sundays at 12|11c from 8/29/21 to 12/5/21 + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3qyx1Ya
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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!
Grandmother’s Southern Dressing with Country Sausage and Turkey Gizzards
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 55 min
Active: 35 min
Yield: 8 to 10 servings
Ingredients
Cornbread:
Nonstick cooking spray, for greasing
2 cups yellow cornmeal
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 sticks (1 1/2 cups) unsalted butter, melted and cooled to room temperature
2 cups buttermilk
3 large eggs
Dressing:
Nonstick cooking spray, for greasing
1 small sweet onion, roughly chopped
2 celery stalks, roughly chopped
1 green bell pepper, seeded and roughly chopped
1 cup turkey gizzards
2 tablespoons olive oil
1 pound country sausage, such as Jimmy Dean
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter
8 cups day-old Cornbread, cut or crumbled into 1-inch cubes
2 teaspoons garlic powder
1/2 teaspoon dried Italian seasoning
1 cup whole milk
2 large eggs
1/2 cup chicken stock
2 tablespoons chopped flat-leaf parsley leaves
2 tablespoons chopped fresh sage
Hot sauce, optional
Directions
For the cornbread: Preheat the oven to 350 degrees F. Grease an 8-inch-square casserole dish with nonstick cooking spray.
Whisk together the cornmeal, flour, baking soda and salt in a medium bowl. Set aside. Whisk together the melted butter, buttermilk and eggs in another large bowl. Add the wet ingredients to the cornmeal mixture and whisk until just combined.
Pour the mixture into the prepared casserole dish and bake until golden and firm to the touch, about 40 minutes. Makes 10 cups.
For the dressing: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.
Put the onions, celery and bell peppers in a food processor. Add the gizzards and process until the mixture is very finely minced but not mushy.
Heat the oil in a large skillet over medium-high heat. Add the vegetable and gizzards mixture and the country sausage and cook, breaking up the sausage into small pieces with a wooden spoon and seasoning with salt halfway through, until the sausage is browned, 5 to 7 minutes.
Melt the butter in a small saucepan over medium heat. Transfer the sausage mixture to a large bowl and add the cornbread, melted butter, garlic powder and dried Italian seasoning. Season with salt and pepper to taste and gently combine with a rubber spatula. Whisk together the milk and eggs in a small bowl and pour over the cornbread mixture. Add the chicken stock and stir to combine. Stir in the parsley and sage.
Spread the mixture into the prepared casserole dish, pressing the mixture lightly until packed. Bake until slightly golden and set, 35 to 40 minutes. Serve immediately with hot sauce if desired.
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#KardeaBrown #DeliciousMissBrown #FoodNetwork #SouthernDressing
Kardea Brown’s Southern Dressing | Kardea Brown’s Southern Thanksgiving | Food Network
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Using dried buttermilk and pickle juice, Michael creates a zesty, tangy coating for his ribs that we CANNOT get over!
Subscribe to #discoveryplus to stream episodes of #SymonDinners: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/3wRKfjb
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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!
Ranch-Rubbed Pork Ribs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Ribs:
2 racks pork baby back ribs or spareribs
Pickle juice, for spritzing
Directions
Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.
For the ranch rub: Combine all the ingredients in a medium bowl and mix well.
For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.
Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.
Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.
Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
(Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)
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#MichaelSymon #SymonDinners #PorkRibs #FoodNetwork
Michael Symon’s Ranch-Rubbed Pork Ribs | Symon’s Dinners Cooking Out | Food Network
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How to Cook Like an Italian: Part 4 🇮🇹
Cacciucco is Tuscany’s most-iconic seafood stew, made with a bold broth of tomatoes, garlic, sage, chili and wine that is slowly simmered until it becomes thick and saucy. In Italy, it comes together with whatever the fishermen would find in the Mediterranean Sea. Gabe, who grew up in a family of sailors, makes this version with monkfish, shrimp, mussels and calamari. Gabe serves the stew with a classic toasted bread rubbed with garlic called Fett’unta.
Get the recipes:
▶ Cacciucco Tuscan Seafood Stew: https://foodtv.com/4gGkyvp
▶ Fett’unta: https://foodtv.com/4eK2HRJ
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:46 – Go to the Fish Market
01:29 – Prep and Sear the Monkfish and Shrimp
04:06 – Make the Broth
04:39 – How to Know If Mussels Are Fresh
05:05 – Prep the Calamari
05:19 – Add Fish Stock and Passata
05:58 – Add the Seafood to the Broth
06:18 – Cover the Pot
06:29 – Finish and Plate
07:29 – Make the Fett’unta
08:20 – Grill the Bread
08:37 – Rub with Garlic
09:21 – Dip In the Cacciucco
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.
📺 DON’T MISS Gabe judging on #ChoppedCastaways Tuesdays 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!
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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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Cacciucco #Seafood #Stew
How to Make Tuscan Seafood Stew Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
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Terry Crews joins the pod to talk about his latest role as host of 100 Cooks, Food Network’s biggest cooking competition ever. Terry shares what it was like stepping into a kitchen with 100 home cooks competing at once, why the energy on set was unlike anything he’s experienced before, and how the series balances high-stakes competition with genuine encouragement and heart.
Later, Terry reflects on his remarkable career, from the NFL to Hollywood, and why he’s always been drawn to new challenges. He opens up about creativity, fitness, his love of painting, the game-day foods he can’t live without, and what surprised him most about the passion, resilience, and camaraderie of the home cooks competing on 100 Cooks.
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Learn More about 100 Cooks: https://foodtv.com/3QHMioL
Terry Crews on Hosting Food Network’s Biggest Cooking Competition Ever | Food Network Obsessed
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It’s a japchae paaaarty 🎉 Japchae is one of those dishes that instantly screams celebration, so much so that it’s traditionally served during Korean holidays and special occasions. These savory, slightly sweet stir-fried sweet potato glass noodles (dangmyeon) are often tangled with vegetables and meat. Esther punches up the classic preparation by bringing seafood into the mix with sweet scallops, juicy shrimp and tender calamari. All of the elements are cooked separately, which is totally worth the effort so they are all cooked to perfection. Esther pairs it with her Spinach Namul, a classic banchan that she always has in her fridge.
Get the recipe:
► Seafood Japchae: https://foodtv.com/3R2bO8q
► Spinach Namul: https://foodtv.com/3SYlz8c
00:57 – Pre-Soak Sweet Potato Noodles
01:29 – Prep the Seafood
02:07 – Prep the Vegetables and Shiitake Mushrooms
02:45 – Make the Sauce
03:17 – Heat Up the Skillet and Cook the Vegetables One at a Time
04:54 – Sauté Seafood One by One
06:38 – Boil and Season the Water with Soy Sauce and Sugar
07:02 – Chop the Noodles and Put It into Boiling Water
07:52 – Drain the Noodles
08:06 – Quickly Add in Half the Sauce to Noodles
08:32 – Add in Vegetables and Seafood
08:56 – Add in the Rest of the Sauce and Toss
09:26 – Plate and Garnish with Sesame Seeds
10:16 – How to Make Spinach Namul
10:31 – Blanche the Spinach
10:50 – Squeeze Out the Water
11:03 – Roughly Chop Up the Spinach
11:15 – Season the Spinach
11:45 – Mix It Together
12:24 – Taste Test!
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🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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!
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Seafood #Japchae
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Food
Guy Fieri Tries a Carolina-Style Burger at a Drive-In Institution 🍔🔥 Diners, Drive-Ins and Dives
Guy Fieri visits South 21 Drive-In located in Charlotte, North Carolina, where locals pack in for old-school burgers served up at this beloved roadside staple. #FoodNetwork #GuyFieri #Cheeseburger #NorthCarolina
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 Bob’s South 21 Drive In: https://south21drivein.net/
Follow them: https://www.facebook.com/p/South-21-Drive-In-100045470085251/
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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▶ X: https://X.com/FoodNetwork
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Guy Fieri Tries a Carolina-Style Burger at a Drive-In Institution 🍔🔥 Diners, Drive-Ins and Dives
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