Guy Fieri visits Comet Ping Pong in Washington, DC, where a neighborhood favorite puts a creative spin on classic pizza with a Philly Calzone packed with savory, cheesy goodness.
Watch #DDD, Fridays at 9|8c!
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Comet Ping Pong: https://www.cometpingpong.com
Follow them: https://www.instagram.com/cometpingpong

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Did Guy Find Washington DC’s BEST Calzone? 🔥🍴 Diners, Drive-Ins and Dives | Food Network


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Cozy up with Ina Garten’s best fall recipes! From savory Coq au Vin and Turkey Meatloaf to Pumpkin Mousse and Apple Spice Cake, these comforting dishes are perfect for the season.
#InaGarten #BarefootContessa #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina 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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

0:04 – Pear, Apple and Cranberry Crisp
4:10 – Filet Mignon with Mustard and Mushrooms
9:14 – Spinach-Cheddar Soufflé
15:26 – Roasted Butternut Squash Salad
19:15 – Pumpkin Mousse
23:36 – Chicken with Wild Mushrooms
27:32 – Fresh Apple Spice Cake
33:08 – Roasted Potato Leek Soup
39:16 – Turkey Meatloaf
44:05 – Lamb Shanks & Orzo
49:36 – Vanilla Brioche Bread Pudding
54:28 – Coq Au Vin
59:33 – End Screen

Get the Recipes:
Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Filet Mignon with Mustard and Mushrooms – https://foodtv.com/3HEmohg
Spinach-Cheddar Soufflé – https://foodtv.com/3YMxuqJ
Roasted Butternut Squash Salad – https://foodtv.com/3kDoHmD
Pumpkin Mousse – https://foodtv.com/3BScAri
Chicken with Wild Mushrooms – https://foodtv.com/3uPAmSO
Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Roasted Potato Leek Soup – https://foodtv.com/43KG61p
Turkey Meatloaf – https://foodtv.com/3jVv0xX
Lamb Shanks & Orzo – https://foodtv.com/4seEd8z
Vanilla Brioche Bread Pudding – https://foodtv.com/3kGWTeD
Coq Au Vin – https://foodtv.com/2JfvqTi

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/4uJPKhw
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Ina Garten’s MUST-TRY Fall Recipes 🍂 Barefoot Contessa | Food Network


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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶ http://foodtv.com/3nJz1sj
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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!

Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings

Ingredients

Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread

Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced

Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved

To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley

Directions

Special equipment: a deep-fry thermometer

For the flatbread: Preheat the oven to 375 degrees F.

Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.

For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.

For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.

Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.

Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.

Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.

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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork

Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network


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Kardea Brown’s Red Velvet Cupcakes combine cocoa-infused cake with rich chocolate cream cheese frosting for a football-themed dessert that’s perfect for game day. #KardeaBrown #DeliciousMissBrown #FoodNetwork #Cupcakes
Get the recipe ▶ https://foodtv.com/3nXGy78
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!

Red Velvet Cupcakes with Chocolate Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 30 min
Yield: 24 cupcakes

Ingredients

Cupcakes:

2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature

Frosting:
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt

Directions

Special equipment: a piping bag and small round tip; optional

For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.

Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.

For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners’ sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.

Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!

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 restaurants 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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Kardea Brown’s Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 🧁🍫 Delicious Miss Brown | Food Network


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Chef Cory Morris and Chef David Adjey battle it out for the chance to challenge Bobby Flay! With Food Network’s Scott Conant and Hannah Hart judging, the first round puts purple potatoes in the spotlight. David serves up a purple potato chowder, while Cory goes for an elevated bite with purple potato chips, crème fraîche potato aioli and caviar. Only one chef will earn a shot at taking down Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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 restaurants 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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Beat Bobby Flay: Purple Potato Battle Is On! 🥔🔥 Full Episode Recap | S14 E12 | Food Network


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