Food
Molly Yeh’s Spaghetti and Juicy Lucy Meatballs | Girl Meets Farm | Food Network
Is there anything better than a spaghetti and meatballs dinner? Molly adds a Midwestern twist with her cheese-stuffed Juicy Lucy Meatballs, served with classic spaghetti and tomato sauce.
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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!
Spaghetti and Juicy Lucy Meatballs
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 1 hr 40 min
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
1 teaspoon kosher salt, plus more for seasoning
3 tablespoons (40 grams) extra-virgin olive oil, plus more for drizzling
1/2 large onion (5 1/2 ounces/160 grams), sliced
5 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
One 28-ounce (794 grams) can whole plum or San Marzano tomatoes, crushed by hand
One 15-ounce (425 grams) can tomato sauce
1 pound (453 grams) spaghetti
1/4 cup (15 grams) fresh basil leaves, torn
1/2 cup (40 grams) grated Parmesan cheese, plus more for serving
Meatballs (recipe follows)
Meatballs:
1 pound (453 grams) 80/20 ground beef
1 pound (453 grams) hot Italian sausage, removed from casings
1 1/2 teaspoons kosher salt
2 large eggs, beaten
1 cup (84 grams) plain dry breadcrumbs
1 cup (40 grams) grated Parmesan cheese
1/2 large onion (5 1/2 ounces/160 grams), grated on the coarse holes of a box grater
1/4 cup (15 grams) chopped fresh Italian parsley
2 garlic cloves, chopped
8 small mozzarella balls/ciliegine (about 15 grams each)
Directions
Bring a large pot of salted water to a boil over medium-high heat.
For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
Meatballs:
Yield: Makes 8 meatballs
Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
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Molly Yeh’s Spaghetti and Juicy Lucy Meatballs | Girl Meets Farm | Food Network
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Food
Beat Bobby Flay: Seafood Showdown Is Heating Up! 🔪🔥 Full Episode Recap | S14 E11 | Food Network
Chef Jonathan Wu faces Chef Kiran Patnam in a high-stakes culinary showdown for the chance to take on Bobby Flay. Chefs Amanda Freitag and Geoffrey Zakarian judge the first round, where cockles are the key ingredient. Jonathan serves clam toast with sherry cream sauce, while Kiran counters with white wine-steamed cockles, fried cockles and toasted crostini. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
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!
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Beat Bobby Flay: Seafood Showdown Is Heating Up! 🔪🔥 Full Episode Recap | S14 E11 | Food Network
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Guy Fieri visits Mulberry Italian Ristorante in Lackawanna, New York, where they’re serving up homemade Italian classics like hearty lasagna.#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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit The Mulberry | Italian Ristorante: https://www.mulberryitalianristorante.com
Follow them: https://www.instagram.com/mulberryristorante
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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Guy Fieri Finds Incredible Homemade Lasagna 🇮🇹🤌 Diners, Drive-Ins and Dives | Food Network
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Cook along with Jet and Ali Tila as they whip up white chicken chili with a classic wedge salad and mezcal margaritas for date night!
Get the recipe for White Chicken Chili ▶ https://foodtv.com/3RFBi5Q
Get the recipe for Mango Mez-Garitas ▶https://foodtv.com/3rvcgM4
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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!
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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Ali and Jet Tila’s White Chicken Chili for Two | In the Kitchen with Jet Tila | Food Network
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Food
Ina Garten’s Coquilles Saint Jacques (French Scallops Gratin) | Barefoot Contessa | Food Network
Ina Garten is focusing on easy French food that you can make at home. First, her Easy Coquilles Saint Jacques is a typical French bistro take on scallops.
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Get the recipe ▶ https://foodtv.com/4q8JHBA
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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!
Easy Coquilles Saint Jacques
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 1 hr 10 min
Active: 50 min
Yield: 6 servings
Ingredients
8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed
Directions
Special equipment: six (1 1/2-cup) gratin dishes
Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.
Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.
Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.
Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.
Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.
Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.
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Ina Garten’s EASY Coquilles Saint Jacques | Barefoot Contessa | Food Network
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Guy Fieri digs into Omaha’s biggest comfort food favorites. From crispy chicken sandwiches and deep-fried tacos to spicy honey pizza and cheesy pasta, these Omaha spots are bringing big flavors to every bite.
#FoodNetwork #GuyFieri #Omaha
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
0:07 – Whole Bird Chicken Sandwich
3:14 – Cheese Wheel Pasta
6:05 – The OG Chicken Sandwich
8:27 – HoneyPeno Pizza
11:50 – The Jeffrey Sandwich
14:40 – Pig Ear Sandwich
16:38 – Deep Fried Tacos
19:29 – End Card
Visit the Spots:
Kitchen Table – https://www.kitchentableomaha.com
WD Cravings – https://wdcravings.com
Dirty Birds – https://dirtybirds69.com
Izzy’s Pizza Bus – https://www.izzysomaha.com
Block 16 – https://block16omaha.com
Big Mama’s Kitchen – https://bigmamaskitchen.com
California Tacos & More – https://www.foodnetwork.com/restaurants/ne/omaha/california-tacos-restaurant
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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Top #DDD Videos in Omaha, Nebraska with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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