Guy Fieri vists Nico’s Pier 38 in Hawaii, which is serving up Hawaiian classics like opah with a French-inspired twist. #FoodNetwork #GuyFieri
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Guy Fieri Finds the Freshest Fish in Hawaii 🔥🐟 Diners, Drive-Ins and Dives | Food Network


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Dessert is good, but for Ina Garten, tipsy desserts are even better. Bourbon is the secret to her decadent Bourbon Honey Cake. A refreshing Campari and Orange Granita takes dessert to a new level.
#InaGarten #BarefootContessa #FoodNetwork #BourbonHoneyCake #Bourbon
Get the recipe ▶ https://foodtv.com/4hrMcwy
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Ina Garten returns to cooking basics. America’s hostess with the mostess is sharing the techniques and professional strategies behind her fabulous parties along with incredibly elegant and easy recipes. She’s throwing open the doors of her Hamptons home for delicious food, dazzling ideas and good fun.

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!

Bourbon Honey Cake
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 2 hr (includes cooling time)
Active: 30 min
Yield: 12 to 16 servings

Ingredients
1 cup vegetable oil, plus extra for the pan
3 3/4 cups all-purpose flour, plus extra for the pan
1 1/2 cups granulated sugar
1 cup honey
1/2 cup light brown sugar, lightly packed
3 extra-large eggs, at room temperature
2 teaspoons grated orange zest (2 oranges)
1 teaspoon pure vanilla extract
1 tablespoon baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon kosher salt
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup hot coffee
1/2 cup freshly squeezed orange juice (2 oranges)
1/4 cup good bourbon, such as Maker’s Mark
1/2 cup blanched sliced almonds

Directions

Special equipment: For taping, Ina served the cake with a dollop of whipped cream.

Preheat the oven to 350 degrees. Brush a 9-inch angel food cake pan with a nonremovable bottom with oil, line the bottom with parchment paper, then oil and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the oil, granulated sugar, honey, brown sugar, eggs, orange zest, and vanilla on medium speed for one minute. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, cloves, allspice, and ginger and blend. Combine the coffee, orange juice, and bourbon in a 2-cup glass measuring cup. With the mixer on low, alternately add the flour and liquid mixtures to the oil-sugar mixture in thirds, beginning and ending with flour, until combined. Scrape down the bowl with a rubber spatula. Don’t worry; the batter will be very liquid!

Pour the batter into the prepared pan. Rap the pan 5 times on the counter to get rid of any bubbles in the batter. Sprinkle the top with the almonds. Bake in the center of the oven for 40 to 45 minutes, until a toothpick inserted into the center comes out clean. Cool completely, then remove from the pan and place almond side up on a flat serving plate. Serve at room temperature.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Boozy Bourbon Honey Cake 🍯 | Barefoot Contessa | Food Network


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Ree Drummond’s buffalo chicken salad has crispy chicken tossed in hot sauce with cool blue cheese dressing and crunchy greens for the ultimate easy lunch or dinner.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BuffaloChickenSalad
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3QzEz9P
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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!

Buffalo Chicken Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 25 min

Ingredients

1 boneless skinless chicken breast
1 tablespoon butter
1 tablespoon olive oil
Salt and pepper
1/2 cup cayenne hot pepper sauce
4 cups salad greens, such as romaine or mixed greens
Fast Blue Cheese Dressing, recipe follows
Blue cheese crumbles, for topping
Celery hearts with leaves intact, for serving

Fast Blue Cheese Dressing
1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles
Salt and pepper

Directions

Carefully slice the chicken breast in half from top to bottom to create two thinner, similarly sized pieces.

Heat butter and olive oil in a small skillet over medium-high heat. Season chicken with salt and pepper, then pan-fry on both sides until cooked through and golden brown. Remove chicken from the skillet and pour off any excess fat or oil, leaving the pan uncleaned.

Return chicken to the skillet and pour hot sauce over the top. Turn chicken to coat both sides and let it sit in the sauce while preparing the salad.

Toss salad greens with enough Fast Blue Cheese Dressing to lightly coat. Divide salad between two bowls and sprinkle with blue cheese crumbles.

Slice chicken into thin pieces and arrange over the salads. Dip slices back into the sauce if needed for extra flavor. Top with additional blue cheese crumbles and serve with celery hearts.

For the Fast Blue Cheese Dressing, combine mayonnaise, milk, sour cream and Worcestershire sauce in a bowl. Stir in blue cheese crumbles and season with salt and pepper.

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Ree Drummond’s 5-Star Buffalo Chicken Salad 🔥🥗 The Pioneer Woman | Food Network


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We could eat this Masala Omelet Sandwich for breakfast *every* day, just like Maneet Chauhan did before school 💛

Catch Maneet as a judge on a NEW #GreatFoodTruckRace tomorrow at 9|8c!

Get the recipe 👇

Masala Omelet Sandwich
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 sandwich

School day mornings meant mom leaving early for her school (she was a principal of a school) and it was dad’s responsibility to make sure that we kids made it to school on time. My sister was never a breakfast eater, but dad and I relished a nice big breakfast. So we would make this epic masala omelet with cumin seeds, onions, chiles, cilantro and lots of Amul cheese, and then we would cut it in half and have each half sandwiched with some Maggi hot and sweet sauce. This was our breakfast every day and it started my day right. To this day, when I feel nostalgic, I make a masala omelet sandwich, then cut it in half and only have half of it because to me, that’s what tastes better. (I share the other half with the kids.)

Ingredients
2 tablespoons milk
1 tablespoon chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon cracked black peppercorn
1/4 teaspoon garam masala
1/4 teaspoon turmeric powder
1/8 teaspoon red chile powder
3 large eggs
1 tablespoon salted butter, preferably Amul
1/2 teaspoon cumin seeds
2 tablespoons finely chopped red onions
1 tablespoon finely chopped tomatoes
1/2 teaspoon finely chopped green chiles
1 teaspoon finely chopped ginger
2 slices sourdough bread
1/4 cup grated processed cheese, such as Amul cheese (or white Cheddar)
Hot and sweet ketchup, such as Maggi, for serving

Directions

Watch how to make this recipe.
Whisk together the milk, cilantro, salt, black pepper, garam masala, turmeric, red chile powder and eggs in a bowl until well combined.

Heat the butter in an 8-inch nonstick frying pan over medium heat. Add the cumin seeds and when they start to dance, add the onions, tomatoes, green chiles and ginger and sauté until the onions are lightly browned, 1 to 2 minutes. Pour over the egg mixture, swirling the pan to spread it evenly. Place the bread into the egg mixture, flipping to coat both sides. Cover the pan and cook until the bottom of the omelet is set and browned, 2 to 3 minutes. Flip the omelet so the bread side is down and the cooked omelet is facing up. Use a spatula to separate the bread pieces. Add the grated cheese and fold it in half to form a sandwich.

Serve hot with hot and sweet ketchup.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce are slow-grilled until fall-apart tender, then basted with a smoky-sweet homemade cherry barbecue sauce made with fresh cherries, cherry soda and molasses for a bold summer cookout dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4wv8xxF
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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!

Pork Steaks with Cherry Barbecue Sauce

RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 7 hr 30 min (includes marinating time)
Active: 40 min
Yield: 4 servings

Ingredients

Rub:

1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks

Cherry Barbecue Sauce:

Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon

Directions

For the rub, in a mixing bowl, whisk together the black pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.

Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes.

Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic vinegar and lemon juice and purée again.

Transfer the sauce back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.

Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F. Baste with the cherry barbecue sauce once the pork steaks have cooked for 2 hours. Continue cooking until the pork steaks are tender and reach an internal temperature of 195 degrees F, 3 to 4 hours total.

Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce 🍒🔥 Symon’s Dinners Cooking Out


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