Food
Geoffrey Zakarian’s Pierogies with Sour Cream Dip | The Kitchen | Food Network
These dumpling-like pillows are an iconic staple in Polish cuisine. Geoffrey shares a classic version with potatoes and cheese, but feel free to experiment with the filling once you get a hang of it!
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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!
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Pierogies with Sour Cream Dip
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 2 hr 20 min
Active: 1 hr 15 min
Yield: 20 pierogies
Ingredients
Dip:
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill, plus more for serving
2 tablespoons chopped fresh parsley
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly cracked black pepper
Pierogies:
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt, plus more for seasoning
1 large egg, beaten
1/2 cup crème fraîche
2 Yukon gold potatoes, boiled until tender, or leftover mashed potatoes, slightly warm
1/2 cup farmer’s cheese or ricotta
1/2 cup grated sharp white Cheddar
1/2 cup yellow onion, cooked until golden and cooled
1/2 cup sliced green onions
Freshly cracked black pepper
4 tablespoons unsalted butter
1/2 cup chopped fresh dill
1 lemon, juiced
Directions
Special equipment: a 3-inch ring cutter
For the dip: In a small bowl, combine the sour cream, mayonnaise, dill, parsley, lemon juice, garlic powder, onion powder and Worcestershire. Taste and season with salt and pepper. Set aside, and garnish with more fresh dill when ready to serve.
For the pierogies: In a medium bowl, combine the flour, salt and egg. Mix until combined. Using a wooden spoon, work in the crème fraîche. As needed, add up to 2 tablespoons water to form an elastic but firm dough. Allow to rest at room temperature for 1 hour.
Scoop the warm potato flesh from the skins into a mixing bowl. (This will yield 1 to 1 1/2 cups.)
Mash the potato using a fork, then stir in the farmer’s cheese, Cheddar, cooked onions and half of the green onions. Season with heavily with salt and pepper.
On a floured surface, roll out the dough to 1/8- to 1/4-inch-thick. Using a 3-inch ring cutter, cut out rounds.
Place a small dollop of filling in the center, then brush the edge with water and fold over, crimping with a fork. Continue until all the pierogies are filled. (You can refrigerate or freeze the pierogies at this point for later use.)
In a medium sauté pan over medium heat, heat some butter until it begins to froth. Add half the pierogis and brown on each side, 5 to 8 minutes total. Finish with some remaining green onions in the pan. Repeat with fresh butter until the pierogis are cooked. Season with salt and pepper.
Spread the dip on the bottom of a platter, then top with the pierogies, dill and lemon juice.
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Geoffrey Zakarian’s Pierogies with Sour Cream Dip | The Kitchen | Food Network
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Three chefs take on a full day of cooking, creating breakfast, lunch and dinner from three mystery baskets packed with unexpected ingredients! For breakfast, they must combine black forest bacon, ricotta pancakes, smoked salmon and prune juice. The lunch basket features quiche lorraine, purple cauliflower, blue shrimp and rosé wine, while dinner calls for chateaubriand, horseradish root, stone crab claws and tawny port. Which chef will serve up the winning three-course day?
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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.
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Chopped: Breakfast, Lunch and Dinner 🍳🥩 | Full Episode Recap | S15 E11 | Food Network
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Food
Guy Fieri Devours the PERFECT Roast Beef Sandwich 🔥 🍴Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Blackthorn Restaurant & Pub in Buffalo, New York, where locals line up for the classic beef on weck roast beef sandwich, with over 20,000 sold each year.
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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!
Visit Blackthorn Restaurant and Pub: https://www.blackthornrestaurant.com
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Guy Fieri Devours the PERFECT Roast Beef Sandwich 🔥 🍴Diners, Drive-Ins and Dives | Food Network
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Food
Beat Bobby Flay: You Punched Us in the Face with Flavor 👊 Full Episode Recap | S14 E6 | Food Network
Chef Jason McLeod faces Chef Ed Harris in a high-stakes culinary showdown for the chance to take on Bobby Flay. Chefs Michael Voltaggio and Marcus Samuelsson judge the first round, which features sea urchin as the key ingredient, as Jason serves sea urchin scrambled eggs with dill Greek yogurt on toast points while Ed counters with mushroom crostini topped with sea urchin aioli. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays 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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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You Punched Us in the Face with Flavor 👊🔥 Full Episode Recap | S14 E6 | Food Network
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Kick off the day with Ree Drummond’s very best brunch recipes, featuring sweet and savory favorites perfect for lazy weekends or feeding a crowd.
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Watch #ThePioneerWoman, Saturdays at 10a|9c!
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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!
0:00 – Intro
0:03 – Smoked Salmon Benedict
5:12 – Cinnamon Streusel Bagels
10:41 – Breakfast Enchiladas
14:20 – Brioche French Toast
18:58 – Tater Tot Breakfast Casserole
Get the Recipes:
Smoked Salmon Benedict – https://foodtv.com/3yCEbex
Cinnamon Streusel Bagels – https://foodtv.com/4bLgQMC
Breakfast Enchiladas – https://foodtv.com/4ikWKeh
Brioche French Toast – https://foodtv.com/4feXyRl
Tater Tot Breakfast Casserole – https://foodtv.com/2TLs1xr
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Ree Drummond’s Top Brunch Recipe Videos ☀️🍳 The Pioneer Woman | Food Network
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Twenty four chefs. Twenty four grueling hours. Relive 24 minutes of the most chaotic kitchen disasters, shocking twists, exhausted crash outs and unbelievable victories from the last season of 24 in 24: Last Chef Standing.
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Watch the last season of #24in24: Last Chef Standing on #StreamOnHBOMax.
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Chefs often describe their jobs as being 24/7 in the unending grind of the restaurant industry, but no cooking competition has ever captured that level of intensity — until now! Michael Symon and Esther Choi host the world’s toughest cooking competition that’s part culinary marathon and part social experiment, where 24 chefs take on 24 challenges over 24 real, nonstop hours. The challenges are divided into eight shifts, during which culinary expertise, creativity, mental strength, and physical grit are constantly tested. The 24-hour clock never stops until there is only one true master left to take home their biggest single-day payday ever — $100,000.
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24 Minutes of Pure Chaos from 24 in 24: Last Chef Standing ⏱️ 🫨 Food Network
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