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Ina Garten’s 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network

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Ina roasts butternut squash to use in a creamy risotto for a weekend lunch!
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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!

Saffron Risotto with Butternut Squash
RECIPE COURTESY OF INA GARTEN
Total: 50 min
Prep: 10 min
Cook: 40 min
Yield: 4 to 6 servings
Level: Intermediate

Ingredients

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 400 degrees.

Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.

Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.

In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

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Ina Garten’s 5-Star Butternut Squash Risotto | Barefoot Contessa | Food Network


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Ree Drummond’s Pizza Dip with Garlic Toast | The Pioneer Woman | Food Network

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This is food fit for football! Ree’s pizza dip with garlic bread is the ultimate game-day snack that is sure to satisfy a hungry crowd.
#ReeDrummond #ThePioneerWoman #FoodNetwork #PizzaDip #GarlicToast
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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!

Pizza Dip with Garlic Toast
Recipe courtesy of Ree Drummond
Level: Easy
Total: 25 min
Active: 10 min
Yield: 12 servings

Ingredients

Pizza Dip:
8 ounces ricotta cheese
8 ounces cream cheese, softened
1/2 cup sour cream
1 tablespoon fresh oregano, chopped
1 1/2 cups shredded mozzarella
1 1/2 cups marinara sauce
2/3 cup mini pepperoni
1/4 cup black olives
1 small green pepper, diced small
Fresh basil leaves, for serving

Garlic Toast:
1 loaf French bread, cut in half lengthwise
1 stick (1/2 cup) salted butter, softened
1 tablespoon fresh oregano, chopped
4 cloves garlic, grated

Directions

For the pizza dip: Preheat the oven to 450 degrees F.

Put the ricotta, cream cheese, sour cream, oregano and 1 cup of the mozzarella in a bowl and mix. Add to the bottom of a 9-inch round baking dish. Top with the marinara sauce and remaining mozzarella. Scatter the pepperoni, olives and green peppers over the top. Set aside.

For the garlic toast: Put the French bread on a baking sheet cut-side up. Mix the butter, oregano and garlic in a bowl, then spread the butter mixture on top of the French bread halves.

Bake both the dip and bread until the bread is golden and the dip is hot and bubbly, about 12 minutes.

Slice the bread into sticks or wedges. Garnish the dip with basil and serve alongside the bread.

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Ree Drummond’s Pizza Dip with Garlic Toast | The Pioneer Woman | Food Network


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Sunny Anderson’s Green Goddess Salmon Burger | The Kitchen | Food Network

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Sunny loves a green goddess anything; salad, mussels, lobster tails, twice-baked potatoes. This is her newest addition, and it’s her new favorite. If you aren’t into salmon, this is great with ground dark meat, turkey or chicken!
#SunnyAnderson #TheKitchen #FoodNetwork #SalmonBurger
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Get Sunny’s Green Goddess Salmon Burger recipe ▶ https://foodtv.com/40EF2en
Get Katie’s Cucumber Pineapple Mocktail recipe ▶ https://foodtv.com/42DE0Sy
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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!

Sunny’s Green Goddess Salmon Burger
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 4 hr 50 min (includes chilling time)
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Patties:
2 pounds boneless, skinless salmon
1/4 cup loosely packed and finely chopped fresh cilantro
1/4 cup loosely packed and finely chopped fresh dill
1/4 cup loosely packed and finely chopped fresh curly parsley
2 tablespoons finely chopped fresh tarragon
2 tablespoons plain full-fat Greek yogurt
2 teaspoons kosher salt
1/2 teaspoon chipotle chile powder
Zest of 1 lemon plus 1 tablespoon lemon juice
1 scallion (green part only), finely chopped
Freshly ground black pepper

To Finish:
Olive oil, for frying
Mayonnaise, for spreading
6 potato buns, warmed
2 beefsteak tomatoes, sliced 1/2-inch thick
Kosher salt and freshly ground black pepper
1/4 cup red wine vinegar
2 heads Bibb lettuce

Directions

For the patties: Finely chop a third of the salmon by hand and add it to a large bowl. Puree the remaining salmon in a food processor, then add to the bowl along with the cilantro, dill, parsley, tarragon, yogurt, salt, chipotle powder, lemon zest, lemon juice, scallions and a few grinds of black pepper. Stir to combine, then make 4 to 6 patties of equal size (a mounded 1/3 cup). Be sure to pack them tight. Place on a plate or tray and refrigerate for 4 to 8 hours.

To finish: Preheat a large pan on medium heat and add a few tablespoons of oil. Add the patties and cook for about 5 minutes on each side, adding oil to the pan if needed.

Spread a thin layer of mayonnaise on all the bun bottoms. Add a patty to each. Add a tomato slice to each and season with salt and pepper. Moisten a paper towel with vinegar and dab the leaves of lettuce with it. Add them to the burgers along with the bun tops.

Cucumber Pineapple Mocktail
Recipe courtesy of Katie Lee Biegel
Level: Easy
Total: 2 hr 20 min (includes chilling time)
Active: 20 min
Yield: 4 servings

Ingredients

2 cups cubed English cucumber, plus cucumber ribbons, for garnish
2 limes, juiced
2 cups pineapple juice
1 tablespoon grated fresh ginger
1 to 2 tablespoons honey or agave
1 bunch fresh mint leaves, plus more for garnish
Ice, for serving
Soda water, for topping

Directions

Special equipment: muddler

To a blender, add the cucumber, lime juice, pineapple juice, ginger and honey. Blend until smooth.

Strain through a fine mesh sieve over a bowl. Place the mixture in the fridge for 2 hours to chill.

When ready to serve, add 1 tablespoon fresh mint leaves to each of four highball glasses and muddle to release the natural oils.

Twirl a cucumber ribbon around the sides of each glass and fill the glasses with ice. Pour over the chilled cucumber pineapple drink. Top with soda water and sprigs of mint. Serve.

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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Sunny Anderson’s Green Goddess Salmon Burger | The Kitchen | Food Network


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WORST of the Worst Cooks in America: Celebrity Edition | Food Network

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Watch a mashup of the most-disastrous cooking moments on this season of Worst Cooks in America: Celebrity Edition! From Tiffany Pollard’s cheesy scrambled eggs with marshmallows, to Sebastian Bach’s minty mussels, to breakfast challenges with rock-hard patties and burnt waffles, these kitchen fails might just ruin your appetite. #WorstCooks #FoodNetwork
Watch more #WorstCooks on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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A new batch of pampered and spoiled recruits enlist in the Worst Cooks culinary bootcamp. Coming from lives where silver spoons replace spatulas, these nepo babies and delivery divas have never lifted a finger in the kitchen. Now, Chef Anne Burrell and the newest mentor, Tiffany Derry, take these needy newbies from whining to dining in an intense and outrageous culinary crash course. At the end of the seven weeks, the last recruit standing will walk away with a $25,000 prize and bragging rights for their winning mentor.

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.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
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WORST of the Worst Cooks in America: Celebrity Edition | Food Network


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Beat Bobby Flay: Clams Challenge | Full Episode Recap | S5 E3 | Food Network

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Chefs Tre Wilcox and Sarah Acconcia showcase their littleneck clams dish skills. The champion then squares off against Bobby with a pork roulade dish!
Watch #BeatBobbyFlay Thursdays @ 9|8c, or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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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 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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Beat Bobby Flay: Clams Challenge | Full Episode Recap | S5 E3 | Food Network


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Chopped: Wasabi, Blueberries, Cocktail Blinis | Full Episode Recap | S10 E2 | Food Network

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It’s a chef showdown to create the best dishes with unique baskets of ingredients. In the first round, they create an appetizer with wasabi root, blueberries, cocktail blinis, and guanciale, followed by an entrée with Bloody Mary mix, green seedless grapes, cashews and chicken steak and a dessert with cinnamon toast cereal, asian pears, chocolate covered raisins and camembert. #FoodNetwork #Competition
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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.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Chopped: Wasabi, Blueberries, Cocktail Blinis | Full Episode Recap | S10 E2 | Food Network


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