They’re literally SUMMER wrapped up in a perfect little package!!

Get Amy Stevenson’s recipe👇

Buttery Clambake Foil Packets
Recipe Courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings

Ingredients

1 pound baby red potatoes, halved
Kosher salt
8 ounces kielbasa or other smoked sausage, cut into 16 chunks
12 to 16 littleneck clams, scrubbed
12 large shrimp, peeled and deveined, tails on
2 ears corn, shucked and cut crosswise with a serrated knife into 4 rounds each
8 sprigs fresh thyme
4 cloves garlic, thinly sliced
Seafood seasoning, such as Old Bay, for sprinkling
3/4 cup dry white wine
1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
Crusty bread, for serving

Directions

Put the potatoes in a medium saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until just beginning to get tender, about 5 minutes once the water begins to simmer. Drain.

Prepare an outdoor grill for medium-high heat.

Tear off eight 24-inch pieces of heavy-duty aluminum foil. To make one packet, set 2 pieces of foil, mostly overlapping, on your work surface to create a double thickness of foil. Arrange a quarter of the potatoes, 4 kielbasa chunks, 3 or 4 clams, 3 shrimp, 2 rounds of corn, 2 sprigs of thyme and a quarter of the garlic in the center of the foil. (Don’t pile the ingredients, but it’s okay if they overlap somewhat.) Season lightly with seafood seasoning and a pinch of salt. Pour over 3 tablespoons of the wine and dot the top with a quarter of the butter (2 tablespoons). Bring the long ends of the foil together, making a tent over the ingredients. Fold to seal tightly, leaving some air space above the ingredients, then fold in the sides to make a rectangular packet. Repeat with the remaining foil and ingredients to make 4 packets.

Place the packets on the grill and cover the grill. Check after a few minutes; you should hear sizzling. If not, increase the heat until you hear gentle sizzling. Cover and cook for 12 minutes total. (If your clams are very large, add another minute or two to the cooking time.)

Carefully open the packets, discarding any clams that haven’t opened, and serve with crusty bread.

Copyright 2025 Television Food Network, G.P. All rights reserved.

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It’s surf and turf skewer-style! For the perfect summer dinner, Ree prepares juicy steak skewers, plus herby grilled shrimp and scallop skewers. You can’t go wrong with either recipe and they are even better together!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Skewers
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the Savory Grilled Steak Skewers recipe ▶ https://foodtv.com/4kmDYnL
Get the Herby Grilled Shrimp and Scallop Skewers recipe ▶ https://foodtv.com/3HLLRVH
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Savory Grilled Steak Skewers
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 30 min (includes chilling time)
Active: 20 min
Yield: 4 servings

Ingredients

1 1/2 pounds thick-sliced rib eye steak
1 1/2 pounds thick-sliced strip steak
1 teaspoon freshly cracked black pepper
1/3 cup low-sodium soy sauce
2 tablespoons maple syrup
1 teaspoon garlic powder
1 teaspoon onion powder
6 to 7 splashes Worcestershire sauce
Flaky salt, to garnish
2 teaspoons chopped fresh chives

Directions

Special equipment: four 12-inch skewers

Cut the steaks into 1-inch chunks and divide them evenly among four 12-inch skewers (see Cook’s Note).

Place the skewers into a baking dish and sprinkle with the black pepper. Set aside.
In a small bowl, mix the soy sauce, maple syrup, garlic powder, onion powder and Worcestershire sauce. Pour the mixture over the steak skewers, making sure to coat them completely. Cover tightly, pressing the plastic against the skewers. Place in the fridge for at least 1 hour or up to 24 hours to marinate.

When ready to cook, preheat the grill to medium-high.

Grill the skewers, turning to evenly char, 8 to 10 minutes for medium-rare. Remove the skewers from the grill and let them rest for 5 to 7 minutes before serving. Serve the skewers garnished with the flaky salt and chives.

Cook’s Note
If using wooden skewers, soak the skewers in water for 30 minutes before proceeding.

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Ree Drummond’s Grilled Steak and Seafood Skewers | The Pioneer Woman | Food Network


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From smoky to saucy, these grilled chicken recipes hit the spot. Enjoy Ina Garten’s Tuscan Lemon Chicken, Bobby Flay’s Grilled Chicken Cordon Bleu and more delicious recipes worth firing up the grill every time!
#FoodNetwork #GrilledChickenRecipes
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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!

00:00 – Intro
00:06 – Kardea Brown’s Chicken and Veggie Wraps
03:46 – Ree Drummond’s Chicken Apricot Panini
06:49 – Sunny Anderson’s Very Peri Grilled Chicken
14:02 – Ree Drummond’s Grilled Chicken Lettuce Wraps
20:05 – Bobby Flay’s Red Chile Buttermilk Chicken
23:06 – Sunny Anderson’s Grilled Chicken with White Wine Mushroom Sauce
27:15 – Kardea Brown’s Grilled Chicken with Alabama White Sauce
31:00 – Bobby Flay’s Grilled Chicken Cordon Bleu
34:05 – Ree Drummond’s Chicken Caesar Party Sub
37:57 – Ina Garten’s Tuscan Lemon Chicken

Get the recipes:
Kardea Brown’s Chicken and Veggie Wraps – https://foodtv.com/3mpVBL1
Ree Drummond’s Chicken Apricot Panini – https://foodtv.com/3HhwVu6
Sunny Anderson’s Very Peri Grilled Chicken – https://foodtv.com/39k9dke
Ree Drummond’s Grilled Chicken Lettuce Wraps – https://foodtv.com/3xx77pB
Bobby Flay’s Red Chile Buttermilk Chicken – https://foodtv.com/3w22VgL
Sunny Anderson’s Grilled Chicken with White Wine Mushroom Sauce – http://foodtv.com/3669X84
Kardea Brown’s Grilled Chicken with Alabama White Sauce – https://foodtv.com/3E350vZ
Bobby Flay’s Grilled Chicken Cordon Bleu – https://foodtv.com/2JfFNqc
Ree Drummond’s Chicken Caesar Party Sub – https://foodtv.com/40Pv8WQ
Ina Garten’s Tuscan Lemon Chicken – https://foodtv.com/2Sq0

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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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Food Network Chefs’ Top Grilled Chicken Recipe Videos


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Tyler makes a fabulous pasta dish with pork sausage meatballs, broccoli rabe and steamed clams!
Subscribe to #discoveryplus to stream more of #TylersUltimate: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3xVzjDg
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.

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!

Orecchiette with Broccoli Rabe, Clams and Sweet Italian Sausage
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 4 to 6 servings

Ingredients

Extra-virgin olive oil
1 1/2 pounds loose sweet Italian sausage, shaped into mini-meatballs
4 to 5 cloves garlic, finely chopped
1 teaspoon dried red chili flakes, or to taste
Leaves from 4 sprigs fresh thyme
30 littleneck clams, cleaned and scrubbed
2 cups dry white wine
1 pound orecchiette
Kosher salt
2 small bunches broccoli rabe, stems removed
Freshly ground black pepper
3 tablespoons unsalted butter, cold and cut into cubes
1/2 cup grated Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley, for garnish

Directions

1. Set a large pot of salted water over high heat and bring to a boil.

2. Take another large saucepan (big enough to hold clams) and set over medium heat. Add a 2-count of olive oil and loose pork sausage. Cook over medium heat to render fat and get color on the sausage. Once the sausage is browned on all sides, remove and place onto a paper towel-lined plate. To the same pan, add the chopped garlic, red chili flakes and thyme leaves and cook until just fragrant, about 30 seconds to 1 minute. Turn up the heat, dump in the cleaned and scrubbed clams and white wine. Cover with a lid and steam for about 10 minutes until the clams open.

3. While clams are steaming, cook the pasta. Add orecchiette to boiling water and cook. With about 3 minutes left, add the broccoli rabe to the same pot and cook until tender. Drain pasta and broccoli and place into the saucepan with the browned sausage. Drizzle with extra-virgin olive oil, season with salt and pepper, to taste, and stir to combine. Place into a large serving bowl.

4. Now return to the clams. Remove the lid and add the cubes of cold butter and a drizzle of extra-virgin olive oil as you stir. Once the sauce thickens slightly give it a final seasoning with pepper and a little salt (go easy on the salt) then take the whole pan and pour on top of the orecchiette and broccoli rabe. Shower with fresh Parmesan and parsley.

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
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#TylersUltimate #TylerFlorence #FoodNetwork #Orecchiette

Tyler Florence’s Orecchiette | Tyler’s Ultimate | Food Network


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Justin Warner looks into the trend of jerky with Brent Young of the popular Brooklyn butcher shop, The Meat Hook
Shot on location at Do or Dine – http://www.doordinebk.com/
Justin on Twitter: @EatFellowHumans
Find the Meat Hook: http://the-meathook.com/
The Meat Hook on Twitter: @themeathook

Get more Food Network: http://www.foodnetwork.com/videos.html

Subscribe ► 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!

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

#FoodNetwork

Jerky for Breakfast: Foodie Call with Justin Warner | Food Network


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