Food
Molly Yeh’s Sprinkle Cake Donuts | Girl Meets Farm | Food Network
Everything’s better with sprinkles, especially on donuts! Molly fries up her moist and lemony cake donuts, coated in a shell of sweet and colorful sprinkles.
Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3JqYKCQ
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Sprinkle Cake Donuts
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 45 min (includes chilling time)
Active: 45 min
Yield: 10 to 12 donuts, plus 10 to 12 donut holes
Ingredients
Dough:
3 cups (310 grams) cake flour
1/2 cup (75 grams) all-purpose flour, plus more for dusting
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3 1/2 tablespoons (50 grams) unsalted butter, melted and cooled (3 tablespoons plus 1 1/2 teaspoons)
2/3 cup (140 grams) granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1/2 lemon
1/3 cup (100 grams) cream cheese, at room temperature
1/3 cup (100 grams) sour cream, at room temperature
Neutral oil, for frying
Glaze:
2 1/2 cups (300 grams) powdered sugar
5 tablespoons water
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Pinch of kosher salt
Decoration:
2 cups rainbow nonpareils
Directions
To make the donut dough: In a medium mixing bowl, whisk together the cake flour, all-purpose flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until fully combined. Add the egg yolks, one at a time, beating after each addition until combined. Beat in the vanilla and almond extracts and lemon zest. Add the cream cheese and sour cream and beat until thoroughly incorporated. Beat for 3 to 5 minutes until light and fluffy, scraping the bottom and sides of the bowl, as needed. Add the flour mixture and mix on medium speed to fully incorporate (it will be a stiff dough). Scrape the dough out onto a sheet of plastic wrap and flatten into a disc. Chill in the refrigerator for 2 hours (or up to 2 days).
Line a baking sheet with parchment paper and lightly dust with flour.
Remove the dough from the refrigerator for at least 15 minutes prior to rolling out. Using a rolling pin, roll the dough into a 9-inch circle that is a scant 1/2-inch thick. Using a 3-inch round donut cutter, cut out 5 to 6 donuts (you can re-roll the dough scraps to yield another batch). Add the donuts and the holes onto the prepared baking sheet. Cover and chill in the refrigerator for 1 hour.
Heat 3 inches of the oil to 350 degrees F in a large Dutch oven over medium heat.
To make the glaze: In a medium mixing bowl, whisk together the powdered sugar, water, vanilla and almond extracts and salt until smooth.
To fry the donuts: Carefully and gently add 2 to 3 donuts into the oil to fry for 2 minutes on each side until evenly golden brown. Using a spider or slotted spoon, remove the donuts onto a wire rack to drain of excess oil and cool until safe to handle. Then fry the donut holes for 2 minutes on each side and remove to the wire rack to drain.
Dip each donut and donut hole into the glaze to fully coat. Remove them from the glaze and return to the wire rack. Let the donut rest for 10 seconds and then submerge in a bowl of the nonpareils until fully covered.
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Molly Yeh’s Sprinkle Cake Donuts | Girl Meets Farm | Food Network
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Food
Kardea Brown’s Pickle Brined Fried Chicken with Hot Honey 🍗 🍯 | Delicious Miss Brown | Food Network
Kardea Brown’s pickle-brined fried chicken is crispy, juicy and packed with flavor. Chicken thighs and drumsticks are soaked in a dill pickle brine, then fried to golden perfection and finished with a sweet and spicy hot honey sauce for the ultimate Southern-style crunch.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #FriedChicken
Get the recipe ▶ https://foodtv.com/33l5tcC
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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!
Pickle Brined Fried Chicken With Hot Honey Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 5 min (includes cooling time)
Active: 55 min
Yield: 4 to 6 servings
Ingredients
1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows
Hot Honey Sauce:
1/4 cup honey
3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Directions
Special equipment: a deep-fry thermometer
Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice.
Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
When you’re ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
Hot Honey Sauce:
Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
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Kardea Brown’s Pickle Brined Fried Chicken with Hot Honey 🍗 🍯 | Delicious Miss Brown | Food Network
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What’s better than that perfect slice of cheesecake, you ask? Kardea’s CHOCOLATE cheesecake!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/2NhcHJu
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!
Chocolate Cheesecake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 8 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
Cheesecake:
10 ounces semisweet chocolate
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
Chocolate Topping:
4 ounces dark chocolate chips
1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows
Cookie Pretzel Bark:
8 ounces good-quality dark chocolate, chopped
1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces
Directions
For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn’t come up higher than the foil.
Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
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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#KardeaBrown #DeliciousMissBrown #Chocolate #Cheesecake #FoodNetwork
Kardea Brown’s Chocolate Cheesecake | Delicious Miss Brown | Food Network
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Korean street food meets the flavors of Upstate New York! 🍎 Hotteok is a LEGENDARY Korean dessert that reminds Esther of her childhood. These yeasted, sweet and fried doughnut-like pancakes are traditionally packed with a molten center of peanuts, cinnamon and brown sugar, but Esther brings the flavors of her Upstate New York home to her favorite treat. Inside the elastic, pillowy dough is a warm apple-cinnamon center that’s similar to the flavor of apple pie. She takes it over the edge at the end by making a homemade caramel using her favorite secret weapon ingredient (gochujang!) and serving it with a scoop of ice cream.
Get the recipe:
► Apple Hotteok: https://foodtv.com/3RURje9
► Gochujang Caramel: https://foodtv.com/43Z1KQp
00:00 – Intro
00:47 – Make the Dough
03:20 – Prep the Apple Filling
06:28 – Stuff and Fry the Hotteok
09:08 – Remove the Hotteok
09:36 – Cut into the Hotteok
10:27 – Make the Gochujang Caramel
13:21 – Bring It All Together
🔔 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 #Hotteok #Gochujang #Caramel
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Food
These Sandwiches Were HUGE on #DDD (with Guy Fieri) 🥪😱 | Diners, Drive-Ins and Dives | Food Network
From towering meatball subs and Reubens to BBQ stacked sky-high, Guy Fieri takes on some of the biggest, most over-the-top sandwiches ever featured on Diners, Drive-Ins and Dives!
#FoodNetwork #GuyFieri #Sandwich
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!
0:00 – Intro
0:06 – Double-Fried Chicken Sandwich
2:39 – Patacon Beef Sandwich
5:12 – Corned Beef Reuben
8:11 – Meatball Sub
10:57 – Abe Frohman Sausage Sandwich
13:30 – Tres Hombres Sandwich
16:10 – Big Pig Sandwich
Visit the Spots:
Sol Ave. Kitchen – https://solavekitchen.com
Arepita Beach – https://www.arepitabeachdaytona.com
Jersey Shore BBQ – https://jerseyshorebbq.com
Salty’s on 2nd – https://www.saltysonsecond.com
Big Pink’s BBQ – https://bigpinksbbq.com
ZZQ Texas Craft Barbeque – https://www.zzqrva.com
Pigwich – https://pigwich.com
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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The BIGGEST Sandwiches Guy Fieri Has EVER Seen 🥪😱 | Diners, Drive-Ins and Dives | Food Network
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It’s always chaotic in the #Chopped kitchen, but some disasters are bigger than others! From a kitchen fire to a missing truffle and meat on the floor, these blunders left chefs scrambling and judges stunned 😱
#FoodNetwork #Competition
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
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Craziest, Cringiest Culinary Disasters in #Chopped History 🫣🔪🔥 Food Network
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