No-churn pineapple ice cream served INSIDE a PINEAPPLE 🍍
Get the recipe ▶ https://foodtv.com/3PalbvT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

No-Churn Pineapple Ice Cream Slices
RECIPE COURTESY OF AMANDA NEAL FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 6 hr 30 min (includes freezing time)
Active: 30 min
Yield: 10 servings (about 20 ice cream slices)

Ingredients

One 4-pound pineapple
One 7.4-ounce can sweetened condensed coconut milk
1/2 teaspoon pure vanilla extract
Pinch kosher salt
1 cup heavy cream, chilled
3/4 cup sweetened shredded coconut, toasted, optional (see Cook’s Note)

Directions

Special equipment: a pineapple corer

Cut off the top of the pineapple and discard. Use a pineapple corer to remove the flesh and core of the pineapple, making sure to go all the way to the bottom without piercing any holes; discard the core and save the flesh. Pat dry the inside of the hollowed-out pineapple with a couple of paper towels (this will ensure that the ice cream adheres), then place in the freezer to chill while you make the ice cream.

Transfer half of the pineapple flesh (about 9 ounces) to a blender; save the other half for another use. Add the sweetened condensed coconut milk, vanilla and salt to the blender, then blend on high, scraping down the sides of the carafe with a rubber spatula as needed, until the mixture is very smooth, about 1 minute.

Beat the heavy cream in a large bowl with an electric mixer on medium-high speed until it’s fluffy and holds stiff peaks, 1 to 2 minutes. Gently fold half of the pineapple mixture into the whipped cream with a rubber spatula until combined. Fold in the remaining pineapple mixture until all is combined and no streaks remain.

Spoon the pineapple mixture into the chilled, hollowed out pineapple. Cover loosely with plastic wrap and freeze until solid, at least 6 hours and up to overnight.

If frozen overnight, let the pineapple thaw in the refrigerator for 15 minutes before serving. To serve, use a sharp long chef’s knife to cut the pineapple lengthwise into quarters. Trim off the bottom, then slice each quarter crosswise into 1-inch-thick wedges (about 20 slices total). Serve immediately as is. Alternatively, dip the edges of each pineapple slice in the toasted coconut, then serve.

Cook’s Note

To toast the sweetened shredded coconut, spread the coconut in an even layer on a rimmed baking sheet. Bake at 350 degrees F, tossing halfway through, until golden brown and lightly toasted, 8 to 10 minutes.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#NoChurnPineappleIceCreamSlices #FoodNetwork

No-Churn Pineapple Ice Cream Slices | Food Network


source

Newsflash: You can make Chicago-style cheesy deep dish pizza at HOME!

Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3hqTn6s

Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at 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!

Deep Dish Cheese Pizza
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 2 hr 35 min (includes resting time)
Active: 35 min
Yield: 4 to 6 servings

Ingredients

1 teaspoon active dry yeast
3/4 cup warm water
1 teaspoon honey
2 tablespoons cornmeal, such as Arrowhead Mills, plus more for dusting
1 teaspoon kosher salt
2 to 2 1/4 cups all-purpose flour, plus more for dusting
1/4 cup plus 1 tablespoon olive oil, plus more for the bowl
6 ounces sliced provolone
1 cup jarred marinara sauce
1/2 cup grated Parmesan
Dried oregano and red pepper flakes, optional

Directions

Special equipment: a 9-inch springform pan

Combine the yeast, water and honey in a small bowl. Set aside until foamy, about 5 minutes.

Combine the cornmeal, salt and 2 cups flour in a bowl. Add the water mixture and 1/4 cup olive oil.
Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough, adding more flour as needed, until it forms a slightly tacky but smooth dough that doesn’t stick to your hands or the counter, 5 to 10 minutes. Place the dough in an olive oil-coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place until doubled in size, about 1 hour.

Position an oven rack in the top third of the oven and another in the bottom third. Preheat the oven to 425 degrees F.

Grease a 9-inch springform pan with the remaining tablespoon olive oil. Wrap the bottom of the pan in aluminum foil and set aside.

Gently place the dough in the pan and spread it out to the edges using your fingers. Work the dough about 2 inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinara over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. Rotate the pizza and move it to the top rack and continue to bake until the crust is deep golden brown and the sauce is slightly darker, another 10 to 15 minutes.
Sprinkle with the Parmesan and seasonings, if using, and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.

https://www.instagram.com/giadadelaurentiis
https://www.facebook.com/giada/
Tweets by GDeLaurentiis

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
► WEBSITE: https://www.foodnetwork.com
► FULL EPISODES: https://watch.foodnetwork.com
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
► TWITTER: https://twitter.com/FoodNetwork

#GiadaDeLaurentiis #GiadaAtHome #FoodNetwork #DeepDishCheesePizza

How to Make Deep Dish Cheese Pizza with Giada De Laurentiis | Giada at Home | Food Network


source

Don’t sleep on the slow cooker! They’ve come a long way from just “set it and forget it” and are NOT just for winter. After more than 150 hours of cooking, we found the best slow cookers you can buy 💪

Get the links to our favorites:
➖ Best Overall, All-Clad Gourmet Plus Slow Cooker: (Link in Products Section)
➖ Best for Cooking from Frozen, Hamilton Beach Defrost 6-Quart Slow Cooker: (Link in Products Section)
➖ Best Budget, Crock Pot 7-Quart Oval Manual Slow Cooker: (Link in Products Section)
(We may make 💰 with these links!)

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
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#BestSlowCookers #FoodNetwork #FoodNetworkKitchen #SlowCookers

Best Slow Cookers, Tested by Food Network Kitchen | Food Network


source

Molly admits that she was a latecomer to the magic of shortcakes, until she started making them from scratch and eating them immediately. This version has subtly sweet buttery biscuits stacked high and stuffed with syrupy macerated peaches, with dollops of tangy cream cheese whipped cream!
#MollyYeh #GirlMeetsFarm #FoodNetwork #PeachShortcakes
Watch #GirlMeetsFarm Sundays @ 11a|10c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3UoUNnP
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Peach Shortcakes
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr
Active: 45 min
Yield: 8 servings

Ingredients

Peaches:
2 pounds fresh peaches, sliced
2 tablespoons granulated sugar

Shortcakes:
4 1/4 cups (553 grams) all-purpose flour, plus more for dusting
1/2 cup plus 2 tablespoons granulated sugar
2 tablespoons baking powder
1 1/2 teaspoons kosher salt
1 cup (2 sticks) cold unsalted butter, cubed, plus 2 tablespoons, melted
1 1/2 cups heavy cream
2 teaspoons vanilla extract

Whipped Cream:
1 cup cold heavy cream
4 ounces cream cheese, at room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract

Directions

Special equipment: a 3-inch round cookie cutter

For the peaches: In a medium bowl, toss together the peaches and granulated sugar and set aside to macerate while you make the shortcakes.

Arrange an oven rack in the middle position. Preheat the oven to 400 degrees F.

For the shortcakes: In a large mixing bowl, combine the flour, 1/2 cup of the granulated sugar, the baking powder and salt. Add the 1 cup cold butter and incorporate using a pastry cutter or with the tips of your fingers until crumbly. Add the cream and vanilla and bring together into a dough.

Lightly dust a clean work surface with flour. Turn out the dough and roll it out to a scant 1/2-inch thickness. Using a 3-inch round cutter, cut the dough into 16 rounds. Brush half of the rounds with melted butter and stack the remaining rounds on top. Brush the tops with butter and sprinkle the remaining 2 tablespoons granulated sugar on top.

Bake until golden; begin checking at 25 minutes. Remove from the oven and allow to cool to just warm. Once cooled enough to handle, separate the stacks of shortcakes.

For the whipped cream: In a large mixing bowl, add the heavy cream, cream cheese, powdered sugar and vanilla. Using a hand mixer, beat the cream to medium stiff peaks.

To assemble: Place the shortcakes onto a platter and separate the bottom and top halves. Spoon a dollop of whipped cream on the bottom halves. Top with a spoonful of macerated peaches followed by another dollop of whipped cream. Finish with the top halves of the shortcake and serve immediately.

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
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Molly Yeh’s Peach Shortcakes | Girl Meets Farm | Food Network


source

Molly braises tender, juicy brisket with a red wine barbecue sauce in the slow cooker and tops with caraway coleslaw for a tasty sandwich!
Watch #GirlMeetsFarm, Sundays @ 11a|10c!
Get the recipe ▶ https://foodtv.com/3hYGVht
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#MollyYeh #GirlMeetsFarm #FoodNetwork #BBQBrisketSandwich

Molly Yeh’s BBQ Brisket Sandwich | Girl Meets Farm | Food Network


source