Food
Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network
Sweet and Sour Japanese Eggplant is an easy side dish to round out any meal 💯
#BobbysTripleThreat #BobbyFlay #FoodNetwork #BrookeWilliamson #JapaneseEggplant
Watch Brooke on #BobbysTripleThreat Tuesdays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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Get the recipe ▶ https://foodtv.com/4eXZQ6R
Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Tiffany Derry and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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!
Sweet and Sour Japanese Eggplant with Peanuts, Coriander, and Sichuan Peppercorns
RECIPE COURTESY OF BROOKE WILLIAMSON
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings
Ingredients
Sweet and Sour:
2 teaspoons coriander seeds
2 teaspoons Sichuan peppercorns
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon gochugaru (Korean chile flakes) or crushed Calabrian chile
Eggplants:
2 tablespoons coconut oil or neutral oil, like canola
2 pounds Japanese eggplants, halved lengthwise and cut crosswise on an angle into 1/2-inch-thick pieces
Kosher salt and freshly ground black pepper
1/2 cup thinly sliced red onion
2 garlic cloves, thinly sliced
1 teaspoon toasted sesame oil
1 tablespoon thinly sliced cilantro stems, plus a big pinch of leaves for garnish
Finely grated zest and juice of 1 lime, plus more lime juice for serving
Coarsely chopped roasted unsalted peanuts (I love skin-on Spanish peanuts), for serving
Directions
Special equipment: a spice grinder
For the sweet and sour: Set a small pan over medium-high heat, add the coriander seeds, and toast, shaking the pan occasionally, until fragrant, about 2 minutes. Transfer to a small bowl and set aside.
In the same pan, toast the Sichuan peppercorns, shaking the pan occasionally, until fragrant, about 2 minutes. Coarsely grind the peppercorns in a spice grinder and transfer to a separate small bowl. Add the vinegar, honey, and chile flakes to the bowl with the peppercorns, stir well, and set aside.
For the eggplants: Heat half of the coconut oil in a heavy-bottomed 14-inch skillet (or work in two batches with a smaller skillet) over medium-high heat until it shimmers. Add half of the eggplant in batches if needed, season with salt and cook, turning occasionally, until golden brown and nearly tender, 5 to 7 minutes. Transfer to a plate and repeat with the remaining oil and eggplant if cooking in batches.
Return the eggplant to the skillet, then stir in the toasted coriander seeds, onion and garlic and season with more salt if desired. Cook until the onion begins to soften and the eggplant is tender, 3 to 5 minutes.
Add the sweet and sour mixture, stir gently but well, and cook for 20 seconds or so, so the syrupy sauce coats the eggplant. Season with salt and pepper, drizzle in the sesame oil and remove the pan from the heat. Add the cilantro stems, lime zest, lime juice and peanuts and mix gently but well. Season to taste with more salt.
Transfer to a plate, garnish with the cilantro leaves, more peanuts and a squeeze of lime. Serve right away.
Recipe adapted from Sun-Kissed Cooking by Brooke Williamson. Copyright © 2024 by Brooke Williamson. Reprinted courtesy of Harper Books, an imprint of HarperCollins Publishers.
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Brooke Williamson’s Sweet and Sour Japanese Eggplant | Bobby’s Triple Threat | Food Network
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In a fierce battle between two Food Network 2025 Hot Listers… who took the win? See how this TOC battle between Nini Nguyen and Carlos Anthony went down! 🔥
#FoodNetwork #TournamentOfChampions #GuyFieri
Watch the FINALE #TournamentOfChampions, Sunday @ 8|7c!
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Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.
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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TOC VI: Nini Nguyen vs. Carlos Anthony Battle | Tournament of Champions | Food Network
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You can’t go wrong with burgers, whether you choose all-beef cheeseburgers or turkey burgers piled high with fixings! From Alex Guarnaschelli’s Triple Decker Burgers to Guy Fieri’s Real Deal Burger with Donkey Sauce, these burgers raise the bar with bold flavors and creative twists.
#FoodNetwork #Burgers
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
0:00 – Intro
0:05 – Katie Lee Biegel’s Blue Cheese Fondue Burger
03:02 – Sunny Anderson’s Spicy Green Goddess Burger
10:20 – Kardea Brown’s Steakhouse Burgers
13:32 – Bobby Flay’s Louisiana Burger
17:12 – Molly Yeh’s Smashed Meatball Burgers
21:00 -Alex Guarnaschelli’s Triple Decker Burgers
27:33 – Ina Garten’s Niman Ranch Burgers
33:56 – Ree Drummond’s Oklahoma-Style Onion Burger
39:37 – Bobby Flay’s Turkey Burgers
42:13 – Guy Fieri’s Real Deal Burger with Donkey Sauce
Get the recipes:
Katie Lee Biegel – Blue Cheese Fondue Burger – https://foodtv.com/3rRJatN
Sunny Anderson – Spicy Green Goddess Burger – https://foodtv.com/3AlVwdf
Kardea Brown – Steakhouse Burgers – https://foodtv.com/31BDVhN
Bobby Flay – Louisiana Burger – https://foodtv.com/3ypgkOQ
Molly Yeh – Smashed Meatball Burgers – https://foodtv.com/3bINpxr
Alex Guarnaschelli – Triple Decker Burgers – https://foodtv.com/3hWhgG8
Ina Garten – Niman Ranch Burgers – https://foodtv.com/3PMBxOB
Ree Drummond – Oklahoma-Style Onion Burger – https://foodtv.com/3Pj6bOk
Bobby Flay – Turkey Burgers – https://foodtv.com/2HZOswE
Guy Fieri – Real Deal Burger with Donkey Sauce – https://foodtv.com/3YtzfGc
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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Food Network Chefs’ Top Burger Recipe Videos
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*EXTENDED CLIP* – See the judging and results from Jet Tila’s famous Fish Sauce Brittle “accident” on TOC and catch the finale this Sunday at 8|7c! 🔥
#FoodNetwork #TournamentOfChampions #GuyFieri
Watch the FINALE #TournamentOfChampions, Sunday @ 8|7c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.
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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork
Jet Tila Makes MIND-BLOWING Fish Sauce Brittle 🤯 | Tournament of Champions | Food Network
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When BBQ meets mac ‘n’ cheese, it’s a match made in heaven! From Smoked Chicken Wing Nachos to BBQ Pulled Pork Biscuits and Barbecue Brisket Ramen, check out these genius BBQ Mashups with Guy Fieri!
#FoodNetwork #GuyFieri #BBQ
Watch #DDD, Fridays at 9|8c and #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!
0:00 – Intro
0:06 – BBQ Pulled Pork Biscuits
03:45 – BBQ Chicken Ravioli
07:12 – BBQ Pizza
10:38 – Ribs & Mac ‘n’ Cheese
15:15 – BBQ Thanksgiving Turkey
18:25 – Brisket Tacos
20:59 – Barbecue Cincinnati Chili
23:54 – Smoked Chicken Wing Nachos
26:01 – Barbecue Brisket Ramen
28:56 – Barbecue Pulled Pork Mac and Cheese
Visit the Spots:Denver Biscuit Co – https://www.theatomiccowboy.com/denbisco
Louis Family Restaurant – https://www.yelp.com/biz/louis-family-restaurant-providence-3
Bonfire Craft Kitchen & Taphouse – https://bonfirektap.com
Big Lee’s – https://www.mybigleesbbq.com
Danny Edwards Blvd BBQ – https://www.dannyedwardsblvdbbq.com
The Pit Room – https://thepitroombbq.com
Lucius Q – https://luciusq.com
Carolina Kitchen & BBQ Co. – https://carolinakitchenbbq.com
Bluebird Barbecue – https://www.bluebirdbbq.com
Pounds – https://poundsfargo.com
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
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Top 10 BBQ Mashups on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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Food
Trisha Yearwood’s Pasta with Red Wine Short Rib Sauce | Trisha’s Southern Kitchen | Food Network
Trisha makes a hearty ragu out of shredded short ribs, red wine and tomatoes that’s ~perfect~ for any cozy pasta dinner!
Subscribe to #discoveryplus to stream more of Trisha’s #SouthernKitchen: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/39dRAQ1
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it’s for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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!
Linguine with Braised Red Wine Short Rib Sauce
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings
Ingredients
1 small onion, roughly chopped
1 medium carrot, roughly chopped
1 rib celery, roughly chopped
1 clove garlic, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 pounds beef short ribs
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 sprigs fresh rosemary, stripped
16 ounces linguine
2 tablespoons roughly chopped fresh flat-leaf parsley
Grated Parmesan, for serving
Directions
Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.
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
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#TrishaYearwood #ShortRib #Pasta #TrishasSouthernKitchen #FoodNetwork
Trisha Yearwood’s Pasta with Red Wine Short Rib Sauce | Trisha’s Southern Kitchen | Food Network
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