Food
Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting | Alex’s Day Off | Food Network
Alex’s sweet Lemon Cake is finished off with a rich, decadent chocolate frosting!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex’s Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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!
Lemon Cake with Chocolate Gloppy Frosting
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 40 min
Prep: 25 min
Inactive: 30 min
Cook: 45 min
Yield: makes 1 (9-inch) cake
Ingredients
Cake:
1 stick butter plus 1 tablespoon for greasing the pan
1 1/2 cups granulated sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain, whole milk yogurt
3 eggs
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon pure vanilla extract
Chocolate Frosting:
1/2 cup water
1/4 cup granulated sugar
Juice of 1/2 lemon and a few grates of zest
2 to 3 grates whole nutmeg
1/4 teaspoon ground cinnamon
1 1/2 cups heavy cream
9 ounces semisweet chocolate chips
1 cup confectioners’ sugar
1 stick unsalted butter, cut into pieces
1 teaspoon almond extract
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square cake pan with 1 tablespoon of the butter.
For the cake: In the bowl of an electric mixer fitted with a whisk attachment (or an electric hand mixer, or by hand), cream the 1 stick of butter and granulated sugar together until smooth, 5 to 8 minutes. As you are creaming the butter and sugar, scrape the sides down with a rubber spatula so you are sure to be combining the butter and sugar as it mixes.
In a separate bowl, sift together the flour, baking soda, and salt. Set aside.
When the butter and sugar are integrated, blend in the yogurt. Add the eggs, one by one. Add the lemon zest, lemon juice, and vanilla. Remove the bowl from the mixer and fold in the dry ingredients. Transfer the batter to the prepared pan and bake, undisturbed, until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Allow the cake to cool for 10 minutes before inverting it on to a plate and allowing it to cool for an additional 20 minutes.
For the frosting: In a small saucepan, combine the water and granulated sugar and bring to a simmer. Stir to make sure all of the sugar has dissolved. Remove from the heat and transfer to a bowl to cool. Stir in the lemon zest, lemon juice, nutmeg, and cinnamon. Stir to blend. Set the syrup aside to cool.
In a small saucepan, heat the cream. Place the chocolate chips in a medium bowl. When the cream simmers, pour it over the chocolate chips. Whisk to blend. Set aside to cool.
In the bowl of the food processor, combine the confectioners’ sugar, butter, and almond extract. Pulse to blend. Continue blending for about 30 seconds until the ingredients are mixed together. Use a rubber spatula to scrape every bit of the chocolate mixture into the processor and mix again to blend. Transfer the frosting to a bowl and allow it to sit a little before frosting the cake.
Transfer cake to a serving platter. Use a pastry brush (or spoon) to put some of the syrup on the cake. Do not make too wet or the cake will be soggy and fall apart, use just a little bit here and there. Carefully spread the frosting over the cake starting in the center and working it to and around the edges. Make sure there is enough frosting to coat the top and sides of the cake. Serve.
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Alex Guarnaschelli’s Lemon Cake with Chocolate Gloppy Frosting | Alex’s Day Off | Food Network
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Cook along with Jeff as he fries up tasty toasted ravioli with marinara sauce for dipping!
#JeffMauro #TheKitchen #FoodNetwork #ToastedRavioli
Watch Jeff on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/45kMuwf
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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!
Toasted Ravioli
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 45 min
Active: 35 min
Yield: 6 to 8 servings
Ingredients
Vegetable oil, for frying
3 large eggs, lightly beaten
All-purpose flour, for breading
2 cups Italian-style breadcrumbs
Kosher salt and freshly ground pepper
One 9-ounce package frozen ravioli, slightly defrosted
Grated Romano cheese, for topping
Chopped fresh parsley, for topping
Favorite marinara sauce, ranch dressing, Caesar dressing, alfredo sauce, presto or vodka sauce, for serving
Directions
Heat 4 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F.
Set up a breading station with the eggs, flour and breadcrumbs in separate shallow bowls. Season the breadcrumbs with salt and pepper. Working one at a time, dip the ravioli in the egg, then in the flour, back in the egg and finally in the breadcrumbs.
Working in batches, fry the ravioli until golden, flipping and making sure they are not overlapping, about 2 minutes. Remove with a slotted spoon and drain on paper towels. While still hot, sprinkle with some Romano and parsley. Serve with your favorite sauce.
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Jeff Mauro’s Toasted Ravioli | Food Network
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Food
How to Make Shrimp Ravioli in Vodka Sauce w/ Tyler Florence | Worst Cooks in America | Food Network
Tyler serves up his ultimate tips for homemade pasta sheets and turns them into delicious, savory shrimp ravioli!
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/35Kknt4
Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000.
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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#WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #ShrimpRavioli
How to Make Shrimp Ravioli in Vodka Sauce w/ Tyler Florence | Worst Cooks in America | Food Network
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Food
Guy Fieri Eats Real-Deal Southern Comfort Food in GA | Diners, Drive-Ins and Dives | Food Network
If you’re looking for great comfort food with Southern flavors, this diner is the place to go! Guy returns to this quintessential Southern diner in Atlanta that he first visited back in 2008. This spot has been serving up comfort food classics since 1967 and has been featured in country music videos and TV shows!
#FoodNetwork #GuyFieri #Atlanta #Georgia
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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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!
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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Guy Fieri Eats Real-Deal Southern Comfort Food in GA | Diners, Drive-Ins and Dives | Food Network
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Looking to use 10 ingredients or less? Look no further than these Food Network recipes, including Bobby Flay’s Slow-Roasted Salmon and Potatoes and Katie Lee Biegel’s Fried Bologna Sandwich! #FoodNetwork #Recipes
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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
00:04 – Sunny Anderson’s Easy 4-Ingredient Pulled Pork
04:58 – Kardea Brown’s Kale Caesar Salad
07:48 – Jeff Mauro’s Apple, Cheddar and Brie Grilled Cheese
12:41 – Sunny Anderson’s Spicy 5-Ingredient Spinach Artichoke Dip
19:27 – Bobby Flay’s Slow-Roasted Salmon and Potatoes
28:12 – Molly Yeh’s Chicken Schnitzel
30:48 – Ree Drummond’s Sausage Gravy
32:47 – Katie Lee Biegel’s Fried Bologna Sandwich
37:04 – Ina Garten’s Lemon Chicken with Croutons
40:50 – Guy Fieri’s Bucatini Carbonara
Get the recipes:
Sunny Anderson’s Easy 4-Ingredient Pulled Pork – http://foodtv.com/3tsx5Xy
Kardea Brown’s Kale Caesar Salad – https://foodtv.com/3kH9hv7
Jeff Mauro’s Apple, Cheddar and Brie Grilled Cheese – https://foodtv.com/33Ht6tu
Sunny Anderson’s Spicy 5-Ingredient Spinach Artichoke Dip – https://foodtv.com/3gXX5cL
Bobby Flay’s Slow-Roasted Salmon and Potatoes – https://foodtv.com/3m6sKLa
Molly Yeh’s Chicken Schnitzel – https://foodtv.com/3ela0zR
Ree Drummond’s Sausage Gravy – https://foodtv.com/35MtMQN
Katie Lee Biegel’s Fried Bologna Sandwich – https://foodtv.com/2TJVAzI
Ina Garten’s Lemon Chicken with Croutons – https://foodtv.com/3PnfC07
Guy Fieri’s Bucatini Carbonara – https://foodtv.com/3V6cSpn
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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Food Network Chefs’ Top 10 Recipe Videos with 10 Ingredients or Less
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Ina loves to serve tuna tapenade at her parties because it is so easy and delicious! She recommends using Italian tuna because it is packed with olive oil and has so much flavor.
#InaGarten #BarefootContessa #FoodNetwork #TunaTapenade
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Get the recipe ▶ https://foodtv.com/40qLs1Z
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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!
Crostini with Tuna Tapenade
Recipe courtesy of Ina Garten
Total: 1 hr 27 min
Prep: 20 min
Inactive: 1 hr
Cook: 7 min
Yield: 36 appetizers
Ingredients
10 to 12 ounces canned or jarred Italian tuna packed in olive oil
2 teaspoons anchovy paste
1 teaspoon fresh thyme leaves
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon grated lemon zest
2 teaspoons minced garlic (2 cloves)
3 tablespoons freshly squeezed lemon juice
3 tablespoons good olive oil, plus extra for brushing bread
1/3 cup Italian mascarpone cheese
1/4 cup pitted and chopped kalamata olives
1 tablespoon drained capers
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
36 slices French bread, cut diagonally
Directions
Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
Mound the tapenade on each toast, sprinkle with parsley, and serve.
Reprinted from Barefoot Contessa How Easy Is That?, Copyright 2010 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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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Ina Garten’s Crostini with Tuna Tapenade | Barefoot Contessa | Food Network
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