Kardea Brown’s meat lovers quiche is packed with bacon, sausage and ham baked into a creamy egg filling, delivering a hearty dish loaded with classic breakfast meats in every bite.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #Quiche
Get the recipe ▶ https://foodtv.com/3mX83Pj
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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!

Meat Lovers’ Quiche
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 30 min (includes cooling time)
Active: 25 min
Yield: 1 (9-inch) quiche; 6 to 8 servings

Ingredients

Half a 14.1-ounce package refrigerated pie crusts
4 slices bacon
1 pound ground country sausage
1/2 cup half-and-half
2 teaspoons Miss Brown’s House Seasoning, recipe follows
6 large eggs, beaten
1/2 cup diced country ham
2 large green onions, chopped
1 cup shredded sharp white Cheddar

Miss Brown’s House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Directions

Special equipment: a quiche pan, pie weights

Preheat the oven to 375 degrees F. Unroll the pie crust and fit into a 9-inch quiche pan or pie plate. Place a piece of parchment paper over the dough and fill with pie weights or dried beans. Bake until the crust is lightly browned, about 10 minutes. Remove the crust from the oven. Remove the parchment and pie weights and return the crust to the oven. Bake until the crust is baked through, about 5 to 7 minutes longer. Set aside to cool.

Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Chop the bacon. Cook the sausage in the same skillet until browned and crumbly, about 7 minutes. Remove the sausage with a slotted spoon, and set aside with the bacon.

Whisk together the half-and-half, Miss Brown’s House Seasoning (recipe follows) and the eggs. Sprinkle the bacon, sausage, ham, green onions and Cheddar evenly on top of precooked crust. Pour the egg mixture on top. Bake until the center is set, 25 to 30 minutes. (Cover the edges with a pie shield or aluminum foil if getting too brown.) Allow to cool slightly before serving.

Miss Brown’s House Seasoning:
Yield: Makes about 5 teaspoons

Stir together all ingredients in a small bowl. Store in an airtight container.

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Kardea Brown’s Meat Lovers’ Quiche 🥓 | Delicious Miss Brown | Food Network


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From fresh-picked pineapple on a pineapple farm to Hawaiian Garlic Furikake Chicken, these are the top 5 foods Guy ate in #Hawaii on #DDD! #FoodNetwork #GuyFieri #Hawaii
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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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!

0:00 – Intro
0:09 – Fresh-Picked Pineapple
4:45 – Kealia Poke Plate
7:46 – Spring Rolls
10:32 – Salmon Poke
13:29 – Hawaiian Garlic Furikake Chicken

Visit the spots:
Maui Gold Pineapple Farm: https://mauipineappletour.com
Hanalei Poke: https://www.foodnetwork.com/restaurants/hi/hanalei/hanalei-poke-food-truck-restaurant
Le Yellow Sub: https://www.foodnetwork.com/restaurants/hi/le-yellow-sub
Poke Stop: https://www.poke-stop.com
Broke Da Mouth Grindz: https://www.brokedamouthgrindz.com

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Top 5 #DDD Bites in Hawaii with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network


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For @choibites, kimjang — the traditional kimchi-making day — has always been synonymous with one thing: bossam. Growing up, she watched her halmoni (grandma) simmer enough pork belly to share with the entire neighborhood, as everyone gathered together to make kimchi ahead of the winter. Instead of starting the pork in water the traditional way, Esther levels it up by searing the pork belly to build a deeper flavor before braising it. The succulent pork belly is served as “ssam” (wraps) by bundling up the pork belly and toppings in lettuce and eating in a single bite.

Esther also shares the shortcut recipe for kimchi that her grandma would make to eat with bossam. She and her sister nicknamed it Halmoni’s One Kimchi growing up, since her halmoni made it by first slicing Korean radish into little sticks that resembled the number “1.” Unlike other kimchi recipes, which need time to ferment, this one can be eaten with your perfectly cooked bossam immediately. At 07:00, Esther unboxes a very special gift from grandma, her traditional kimchi vest that she always wore when she made kimchi 🥹

Get the recipe:
► Bossam with Korean Radish Kimchi (보쌈): https://foodtv.com/3S0hFLA
► Halmoni’s One Kimchi: https://foodtv.com/4uHU3df

00:00 – Intro
01:12 – Sear the Pork Belly (Esther’s Twist)
02:40 – Add the Braising Ingredients
03:51 – Cook the Pork Belly
05:08 – Moment of Truth
06:39 – Make Halmoni’s Kimchi
07:54 – Cut the Radish
09:36 – Prep the Other Ingredients
11:12 – Mix It Up
11:53 – Add It to Bossam Spread

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!

🔔 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

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Bossam #Kimchi #보쌈

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Sixteen of the world’s most elite pastry chefs compete for $50,000 and the title of Ultimate Baking Champion, delivering unforgettable desserts that showcase true artistry. Hosted by Jesse Palmer and judged by an esteemed panel of some of the world’s top dessert chefs, these dishes wowed the judges with bold flavors, flawless technique and next-level creativity.
#FoodNetwork #UltimateBakingChampionship
Catch up on Ultimate Baking Championship on #StreamOnHBOMax!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Timecodes:
0:00 – Title Card
0:03 – Episode 1
4:14 – Episode 2
12:52 – Episode 4
17:52 – Episode 5
23:46 – Episode 6
32:15 – Episode 7
36:44 – End Screen

Jesse Palmer hosts a high-stakes celebration of baking artistry. Sixteen of America’s most elite pastry chefs must innovate and execute at the highest level as they compete to win $50,000 and the title of Ultimate Baking Champion.

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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The BEST of Season One 🍰🤩 | Ultimate Baking Championship | Food Network


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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In the Seafood Carts round most of the dishes must feature nuts. Gustavo Romero makes a shrimp po’ boy with fries, Hanna Haar prepares almond-crusted rockfish sandwiches with cabbage coleslaw and Martel Stone serves scallop pincho and a crispy bay scallop sandwich with crab gravy.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

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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You Wanna Get Nuts?! 🥜 | Flavortown Food Fight | Food Network


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