Food
Marc Murphy’s Lobster Truffle Pot Pie | Guy’s Ranch Kitchen | Food Network
For a pot pie unlike any you’ve seen before, cook along with Marc as he combines the world’s best ingredients together for his Lobster Truffle Pot Pie for Guy Fieri and the rest of his chef friends.
#MarcMurphy #GuysRanchKitchen #FoodNetwork #LobsterPotPie
Get the recipe ▶ https://foodtv.com/3vZUMgi
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Lobster Truffle Pot Pie
RECIPE COURTESY OF MARC MURPHY
Level: Advanced
Total: 2 hr 45 min
Active: 1 hr 25 min
Yield: 8 to 12 servings
Ingredients
2 lemons, halved
Kosher salt and freshly ground black pepper
Five 1 1/2 to 2-pound lobsters, tails and claws separated from the body, heads and bodies reserved
5 tablespoons unsalted butter
5 carrots, two cut into large dice, three cut into medium dice
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4 yellow onions, two cut into large dice, two cut into medium dice
2 stalks celery, one cut into large dice, one cut into medium dice
1 bay leaf
3 cups heavy cream
3 cups milk
2 russet potatoes, cut into medium dice
1 black truffle
1 cup peas
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly grated nutmeg
1 sheet frozen puff pastry, thawed
1 egg, beaten with 1 tablespoon water
Directions
Bring a stockpot of water to a boil. Add the lemons and enough salt to taste like seawater. Add the claws and tails; cook the claws for 5 minutes and the tails for 6 minutes. Immediately plunge into a bowl of ice water to cool. Remove the meat from the shells and chop. Set aside.
Chop up the heads and bodies of the lobsters with a cleaver.
Melt 3 tablespoons of the butter in a large pot. Add the heads and bodies; sweat to extract as much flavor as possible, 2 to 3 minutes. Add the large-diced carrots, onions and celery, the bay leaf and water to cover by 3 inches. Simmer for about an hour. Strain and add the liquid to a saucepan. Reduce for about 15 minutes to concentrate the flavor; you should have at least 6 cups.
In another pot, reduce the heavy cream and milk with half of the diced potatoes until the potatoes are cooked and the cream and milk have thickened, about 30 minutes.
Preheat the oven to 375 degrees F.
Melt the remaining 2 tablespoons butter in a clean pot over medium heat. Add the medium-diced carrots, onions and celery and the remaining half of the potatoes. Cook until softened, about 10 minutes. Grate truffle to taste into the sauteed vegetables. Add the chopped lobster meat and 5 to 6 cups of the reduced lobster stock. Slowly add the cream-potato mixture to taste, depending on how thick you want the pot pie. Fold in the peas and parsley. Season with salt and pepper and a touch nutmeg.
Ladle the lobster mixture into a 9-by-13-inch baking dish. Roll out the puff pastry large enough to fit the dish, if needed. Lay over the baking dish and brush the pastry with the egg wash. Bake until golden brown, about 35 minutes. Serve hot.
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Marc Murphy’s Lobster Truffle Pot Pie | Guy’s Ranch Kitchen | Food Network
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Michael Symon’s Spaghetti Pie turns leftover spaghetti, marinara, ricotta, eggs and mozzarella into a baked, cheesy pasta pie with a golden crust.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4vmVdux
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Spaghetti Pie
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup whole milk ricotta
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon fresh oregano leaves, finely chopped
3 large eggs
4 cups marinara sauce
Olive oil spray, for the springform pan
2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
Torn fresh basil, to serve
Directions
Bring a large pot of salted water to a boil. Cook the spaghetti until very al dente, about 4 minutes. Drain without rinsing.
In a large bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, oregano, eggs, and 2 cups marinara. Season lightly with salt and pepper. Add the drained spaghetti and toss to coat.
Lightly spray a 9-inch springform pan with olive oil spray. Pour in the pasta mixture and press it evenly into the pan. Top with mozzarella and the remaining 2 tablespoons Parmigiano-Reggiano.
Prepare a grill for indirect heat or preheat the oven to 400°F.
Bake the pasta pie until set and golden on top, 20 to 30 minutes on the grill or in the oven.
Meanwhile, warm the remaining 2 cups marinara sauce in a small saucepan until simmering.
Remove the pie and let it rest for 10 minutes. Release the springform pan, slice into wedges, and serve with warm marinara spooned over or on the side. Finish with olive oil, extra Parmigiano-Reggiano, and torn basil.
Cook’s Note
If using the oven, bake at 400°F until the cheese is melted and the top is golden, 20 to 30 minutes.
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Michael Symon’s Spaghetti Pie 🍝🥧 Symon’s Dinners Cooking Out | Food Network
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How to Cook Like an Italian: Part 3 🇮🇹
Forget everything you know about traditional red sauce lasagna. Today, Gabe is taking you into the kitchen to make authentic Lasagna Bianca completely from scratch. With layers of homemade besciamella (béchamel), sausage, mushrooms and fresh pasta sheets, this white lasagna is a true labor of love. He caps it off with a Tiramisu-Inspired Affogato, which combines two classic Italian desserts into a single quick, elegant treat.
Get the recipes:
▶ Lasagna Bianca: https://foodtv.com/4veDjdL
▶ Tiramisu-Inspired Affogato: https://foodtv.com/4er0haw
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
00:37 – Make the Pasta Dough
02:26 – Cook the Sausage and Mushroom Filling
04:53 – Prep the Besciamella Sauce
06:27 – Roll the Dough into Lasagna Sheets
07:30 – Par-Cook the Lasagna Sheets
08:00 – Assemble the Lasagna
10:26 – Bake the Lasagna
11:08 – Eat!
11:41 – Make the Espresso for the Tiramisu Affogato
12:11 – Prepare the Mascarpone Crema
13:49 – Bring It All Together
🔔 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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Lasagna #Bechamel #Tiramisu
How to Cook Lasagna Bianca Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝
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Nurungji Chicken is Esther’s tribute to her Halmoni’s sticky rice-stuffed Thanksgiving turkey. “Nurungji” means scorched rice in Korean, and this recipe involves spatchcocking and brining a chicken before roasting it on a bed of sticky rice. What makes it truly next-level is ALL the textures. The crisp crust of rice 🤤 The way the rice soaks up allll the chicken juices and fat 💦 Plus, the crispy skin and tender meat 🍗 It is a recipe that Esther’s family and friends ask her for again and again. To bring it all together, Esther pairs it with her Cucumber Muchim, a refreshing cucumber salad made with garlic, gochugaru and sesame 🥒
Get the recipe:
► Nurungji Chicken: https://foodtv.com/4eNOGn8
► Cucumber Muchim: https://foodtv.com/4fMov1g
00:00 – Intro
00:44 – How to Spatchcock a Chicken
02:05 – Brine the Chicken
03:51 – Soak the Rice
04:34 – Dry the Chicken
05:01 – Wash the Rice
06:11 – Steam the Rice
06:59 – Prep the Other Ingredients
08:05 – Assemble in Cast Iron
10:33 – Roast
11:04 – Prepare the Cucumber Muchim
14:28 – Remove from the Oven and Eat!
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ 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
Welcome to Esther’s house! 🏡 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 #NurungjiChicken #ChickenRecipe
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Dive back in for a burger-packed compilation from Diners, Drive-Ins and Dives! Guy Fieri digs into all-time Triple D favorites, including White Manna’s classic cheeseburger in New Jersey, The Sink’s veggie burger in Colorado and Joe’s Farm Grill’s Gouda garlic bacon burger in Arizona.
#FoodNetwork #Burgers #DDD
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!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
BINGE 🍔🔥 Guy Fieri’s ULTIMATE Burger Crawl | Diners, Drive-Ins and Dives | Food Network
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Food
Allison Chen on Viral Baking Videos and Bringing Tangyuan to Food Network | Food Network Obsessed
Pastry chef and content creator Allison Chen joins the pod to share her unconventional journey from studying neuroscience … to attending pastry school in France. Allison reflects on learning French pastry techniques, running a tasting-menu out of her college apartment, and how documenting the experience online unexpectedly launched her career as a creator.
Later, Allison talks about bringing one of her favorite childhood desserts, tangyuan, to Food Network’s digital series Dig In With, why food stories resonate more than recipes alone, and how she approaches making baking feel approachable for millions of followers.
Follow Food Network: https://www.instagram.com/foodnetwork
Follow Jaymee: https://www.instagram.com/jaymeesire
Follow Allison on Instagram: https://www.instagram.com/al.chenny
Learn More about Allison’s episode of Dig In With: https://www.foodnetwork.com/videos/tangyuan-22734481
Allison Chen on Viral Baking Videos and Bringing Tangyuan to Food Network | Food Network Obsessed
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