You won’t believe how easy this recipe is! Ina’s simple and delicious Lemon Pasta with Roasted Shrimp is the perfect meal to prepare in a pinch.
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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.

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Lemon Pasta with Roasted Shrimp
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Prep: 17 min
Cook: 8 min
Yield: 6 servings

Ingredients
2 pounds (17 to 21 count) shrimp, peeled and deveined
Good olive oil
Kosher salt and freshly ground black pepper
1 pound angel hair pasta
4 tablespoons (1/2 stick) unsalted butter, melted
Zest and juice of 2 lemons

Directions
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they’re pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Photograph by Quentin Bacon
Copyright by Ina Garten. All rights reserved.

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Ina Garten’s Lemon Pasta with Roasted Shrimp | Barefoot Contessa | Food Network


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Guy checks out a family-owned BBQ spot in Mobile serving up the “gold standard of barbecue!” Guy digs into their Boss Burger, loaded with a brisket burger, sweet and smoky “rib candy” and a fiery sauce 🔥
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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!

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Guy Fieri Eats the BOSS Burger with Rib Candy in Mobile | Diners, Drive-Ins and Dives | Food Network


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Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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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!

Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings

Ingredients

1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley

Directions

Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.

Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.

Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.

When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.

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Ina Garten’s Rich Beef Barley Soup | Barefoot Contessa | Food Network


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Four standout chefs go head-to-head for the top chef title! They start with a vegetarian round, then a surf and turf battle with a budget, and cap it off with the food wheel. #FoodNetwork #GuyFieri #Food #CookingCompetition
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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!

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Surf & Turf on a Budget | Guy’s Grocery Games Full Episode Recap | S2 E10 | Food Network


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Jeff amps up the traditional Thanksgiving bird by coating his turkey breast in a rub inspired by barbecue potato chips!
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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 Turkey and Root Vegetables
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 9 hr 15 min (includes brining and resting times)
Active: 20 min
Yield: 4 to 6 servings

Ingredients

One 2- to 3-pound bone-in, skin-on split turkey breast
BBQ Chip Dust, recipe follows
8 ounces parsnips, cut into 2-inch chunks
8 ounces sweet potatoes, cut into 2-inch chunks
8 ounces baby potatoes
2 tablespoons avocado oil

BBQ Chip Dust:

2 teaspoons light brown sugar
2 teaspoons kosher salt
2 teaspoons dry ancho chile powder
1 teaspoon granulated garlic powder
1 teaspoon coarsely ground black pepper
1 teaspoon onion powder
1/2 teaspoon cayenne pepper

Directions

Special equipment: an air fryer with a searing plate, such as a Ninja Foodi

Coat the entire turkey breast in about half of the BBQ Chip Dust. Place on a sheet pan fitted with a rack and let it dry brine in the fridge, uncovered, for 8 hours and up to overnight.

Install an air fryer searing plate in an air fryer and set the temperature to 400 degrees F for 35 minutes for the plate to preheat.

In a large bowl, toss the parsnips, sweet potatoes and baby potatoes with the avocado oil. Sprinkle with the remaining BBQ Chip Dust and toss until coated.

Remove the searing plate and place the turkey breast skin-side down on one side. Arrange the vegetables on the other side. Cook until the turkey skin is golden brown, about 5 minutes (see Cook’s Note). Flip the turkey breast and continue cooking until an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F and the root vegetables are tender, 35 to 40 minutes. Let the turkey rest for 10 minutes.

Carefully remove the rib bone (if there is one) from the turkey breast and carve. Serve with the root vegetables.

BBQ Chip Dust:

Combine the brown sugar, salt, chile powder, garlic powder, black pepper, onion powder and cayenne in a small bowl and mix until blended. Use immediately or transfer to an airtight resealable container.

Cook’s Note

Settings may vary on your air fryer depending on the model. Please refer to the manufacturer’s guide.

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Jeff Mauro’s Roasted Turkey and Root Vegetables | The Kitchen | Food Network


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