Food
Tyler Florence’s Antipasto Platter | Tyler’s Ultimate | Food Network
Tyler fills a mouthwatering party platter with balsamic-topped roasted vegetables, an array of meats and cheeses and ricotta with mint and honey pine nuts!
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Get the recipe ▶ https://foodtv.com/3wLG7Ro
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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!
Antipasto Platter
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 30 min
Inactive: 25 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
Grilled Vegetables with Aged Balsamic:
2 zucchini, sliced lengthwise into 1/4-inch thick planks
1 red pepper, cheeks removed from 3 sides
1 eggplant, sliced into 1/4-inch thick circles
Extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons good quality aged balsamic vinegar
Grilled Sourdough:
1 loaf country sourdough, cut into 3/4-inch thick slices
Extra-virgin olive oil
Ricotta Spread with Honey Toasted Pine Nuts:
1 cup pine nuts
1/2 cup orange blossom honey
2 cups good-quality whole milk ricotta
1/4 cup extra-virgin olive oil
2 tablespoons fresh mint leaves, hand torn
Sea salt and freshly ground black pepper
Antipasto Platter:
1 1/2 pounds mixed olives (queen, kalamata, ceringola)
1/2 pound finely sliced San Daniele ham
One 8-ounce wheel Mt. Tam Triple Cream
One 12-ounce Cypress Grove Chevre Truffle Tremor
One 8-ounce wedge aged Monterey Jack cheese
Directions
For the vegetables: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Add the vegetables to a large bowl, drizzle with olive oil and season with salt and pepper, to taste. Grill the vegetables on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks. Remove to a large platter and drizzle with aged balsamic vinegar.
For the sourdough: Heat a cast iron grill pan over high heat until smoking, about 8 to 10 minutes. Drizzle the bread slices with olive oil and arrange on the hot grill pan for 2 to 3 minutes per side, without moving so they get nice grill marks and toast evenly.
For the ricotta spread: Begin by toasting the pine nuts in a dry skillet over medium heat. Toss over low heat until golden brown, about 5 minutes. Reduce heat to low and add the honey. Mix well so the nuts get coated evenly and honey melts. Allow to cool slightly, then add to a large bowl. Add the ricotta, olive oil, mint and salt and pepper, to taste. Refrigerate until the ricotta firms up a little before serving with grilled sourdough and antipasto items.
For the platter: Arrange the grilled vegetables, grilled sourdough, ricotta, olives, prosciutto and cheese on a large platter and serve.
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#TylersUltimate #TylerFlorence #FoodNetwork #AntipastoPlatter
Tyler Florence’s Antipasto Platter | Tyler’s Ultimate | Food Network
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This list of soups, stews, chili and chowder recipes is perfect for a cold day. From Katie Lee Biegel’s classic easy beef chili to Ina Garten’s lobster corn chowder and more. #SoupRecipes #StewRecipes #ChiliRecipes #Football #FoodNetwork
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!
0:00 – Intro
0:05 – Alex Guarnaschelli’s Beef Stew with Rice Pilaf
3:05 – Anne Burrell’s Chicken Noodle Soup
7:21 – Jeff Mauro’s Ultimate Steak Chili
18:15 – Ree Drummond’s Corn and Cheese Chowder
20:50 – Ina Garten’s Lentil Vegetable Soup
24:20 – Molly Yeh’s Beef Stew with Fluffy Pitas
28:21 – Ree Drummond’s Speedy Hamburger Soup
31:12 – Guy Fieri’s Gumbo
35:30 – Katie Lee Biegel’s Classic Easy Beef Chili
40:55 – Ree Drummond’s Lasagna Soup
58:32 – Alex Guarnaschelli’s Slow-Cooker Chili
01:04:11 – Ree Drummond’s Hearty Short Rib Stew
01:08:29 – Ree Drummond’s Multi-Cooker Corn and Green Chile Chowder
01:11:24 – Guy Fieri’s Texas Chili
01:15:04 – Ree Drummond’s Taco Soup
01:19:17 – Kardea Brown’s West African Peanut Stew
01:24:05 – Ree Drummond’s Slow-Cooker White Chicken Chili
01:29:24 – Ina Garten’s Wild Mushroom Soup
01:33:27 – Ree Drummond’s Chipotle Chicken Chili
01:36:23 – Ina Garten’s Split Pea Soup
01:39:36 – Guy Fieri’s Dragon’s Breath Chili with French Fries
01:43:16 – Kardea Brown’s Gullah Gumbo
01:51:01 – Ina Garten’s 5-Star Chicken Chili
02:02:04 – Alex Guarnaschelli’s Charred Tomato Soup
02:05:06 – Ina Garten’s Lobster Corn Chowder
02:09:14 – Ree Drummond’s Simple, Perfect Chili
02:11:34 – Guy Fieri’s Fully Loaded Potato Soup
02:14:22 – Ree Drummond’s 5-Star Beef Stew with Vegetables
02:18:23 – Ina Garten’s East Hampton Clam Chowder
Get the recipes:
Alex Guarnaschelli’s Beef Stew with Rice Pilaf – https://foodtv.com/38I4itg
Anne Burrell’s Chicken Noodle Soup – https://foodtv.com/321RMRX
Jeff Mauro’s Ultimate Steak Chili – https://foodtv.com/3NTEA6B
Ree Drummond’s Corn and Cheese Chowder – https://foodtv.com/2Zg3jGS
Ina Garten’s Lentil Vegetable Soup – https://foodtv.com/3RTkNFh
Molly Yeh’s Beef Stew with Fluffy Pitas – https://foodtv.com/41sAPKY
Ree Drummond’s Speedy Hamburger Soup – https://foodtv.com/3QOYGkl
Guy Fieri’s Gumbo – https://foodtv.com/48LXfsn
Katie Lee Biegel’s Classic Easy Beef Chili – https://foodtv.com/3V5TdYE
Ree Drummond’s Lasagna Soup – https://foodtv.com/3R5Voqi
Alex Guarnaschelli’s Slow-Cooker Chili – https://foodtv.com/3kKHY4z
Ree Drummond’s Hearty Short Rib Stew – http://foodtv.com/3kkTq5Q
Ree Drummond’s Multi-Cooker Corn and Green Chile Chowder – https://foodtv.com/3wTniko
Guy Fieri’s Texas Chili – https://foodtv.com/3zWZWtF
Ree Drummond’s Taco Soup – https://foodtv.com/2TCqEBa
Kardea Brown’s West African Peanut Stew – https://foodtv.com/3K92oim
Ree Drummond’s Slow-Cooker White Chicken Chili – https://foodtv.com/3NbRIn4
Ina Garten’s Wild Mushroom Soup – https://foodtv.com/2TAyxHw
Ree Drummond’s Chipotle Chicken Chili – https://foodtv.com/3YwA0hh
Ina Garten’s Split Pea Soup – https://foodtv.com/2HQ5RYa
Guy Fieri’s Dragon’s Breath Chili with French Fries – https://foodtv.com/2JqjkqN
Kardea Brown’s Gullah Gumbo – https://foodtv.com/3GHqmAD
Ina Garten’s 5-Star Chicken Chili – https://foodtv.com/3ejzjlO
Alex Guarnaschelli’s Charred Tomato Soup – https://foodtv.com/2HTjuGo
Ree Drummond’s Slow-Cooker Sunday Stew – https://foodtv.com/4bdEpgm
Ina Garten’s Lobster Corn Chowder – https://foodtv.com/2GGv0og
Ree Drummond’s Simple, Perfect Chili – https://foodtv.com/37Y6Pga
Guy Fieri’s Fully Loaded Potato Soup – https://foodtv.com/34YXQJC
Ree Drummond’s 5-Star Beef Stew with Vegetables – https://foodtv.com/38pfWqB
Ina Garten’s East Hampton Clam Chowder – https://foodtv.com/30yBZWM
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 Soups, Stews, Chilis & Chowders | Food Network https://youtu.be/eddOUH29xTA
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Y’all were right about Chocolate Wacky Cake 🤗
Ingredients
1/3 cup vegetable oil, plus more for greasing the pan
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
2 tbsp white vinegar
2 tsp pure vanilla extract
1 cup brewed coffee
2 cups frosting or whipped cream, for serving
Directions
Position an oven rack in the middle of the oven and preheat to 350 degrees F. Grease an 8-by-8-inch baking pan with vegetable oil.
Sift the flour, sugar, cocoa powder, baking soda and salt through a fine-mesh strainer directly into the prepared baking pan. Stir together with a fork (or a silicone whisk if using a nonstick baking pan). Add the oil, vinegar, vanilla and coffee; stir with the fork until fully incorporated. Bake until a toothpick inserted into the center comes out clean, about 35 minutes.
Let the cake cool completely in the pan on a wire rack, about 1 hour. Frost the top of the cake with the frosting, if using. Cut into 9 squares and serve each with a dollop of whipped cream, if using.
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From Roasted Salmon Tacos to Beatty’s Chocolate Cake, Ina’s 5-star recipes are fan favorites for a reason!
#BarefootContessa #FoodNetwork #InaGarten
Stream more #BarefootContessa on Max: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina 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!
0:00 – Intro
0:03 – Roasted Salmon Tacos
3:44 – East Hampton Clam Chowder
7:48 – Perfect Chicken Salad
10:54 – Skillet Roasted Lemon Chicken
15:25 – Buttermilk Cheddar Biscuits
21:41 – Greek Salad
23:55 – Lemon Fusilli with Arugula
29:33 – Crispy Chicken Thighs with Creamy Mustard Sauce
30:22 – Perfect Roast Turkey
32:56 – Sausage-Stuffed Mushrooms
36:14 – Banana Crunch Muffins
41:31 – Sour Cream Coffee Cake
45:42 – Parmesan Chicken
49:46 – Meatballs and Spaghetti
53:59 – Garlic Roasted Potatoes
55:49 – Company Pot Roast
01:00:10 – Baked Shrimp Scampi
01:05:36 – Linguine with Shrimp Scampi
01:08:53 – Chicken Pot Pie
01:10:52 – Beatty’s Chocolate Cake
Get the recipes:
Roasted Salmon Tacos – https://foodtv.com/2CxEm05
East Hampton Clam Chowder – https://foodtv.com/30yBZWM
Perfect Chicken Salad – https://foodtv.com/31URfxR
Skillet Roasted Lemon Chicken – https://foodtv.com/3Ue32RP
Buttermilk Cheddar Biscuits – https://foodtv.com/38cVrxe
Greek Salad – https://foodtv.com/3mRURZT
Lemon Fusilli with Arugula – https://foodtv.com/2GjDq33
Crispy Chicken Thighs with Creamy Mustard Sauce – https://foodtv.com/2XnjNjj
Perfect Roast Turkey – https://foodtv.com/3K4IJTT
Sausage-Stuffed Mushrooms – https://foodtv.com/3emqZBu
Banana Crunch Muffins – https://foodtv.com/3kMxaBi
Sour Cream Coffee Cake – https://foodtv.com/31ZbCtR
Parmesan Chicken – https://foodtv.com/2PQFZdY
Meatballs and Spaghetti – https://foodtv.com/3oG6Rzh
Garlic Roasted Potatoes – https://foodtv.com/2JJxu6p
Company Pot Roast – https://foodtv.com/3jD6Msk
Baked Shrimp Scampi – https://foodtv.com/3eut6Ue
Linguine with Shrimp Scampi – https://foodtv.com/2MIuJ2J
Chicken Pot Pie – https://foodtv.com/3kRfN2z
Beatty’s Chocolate Cake – https://foodtv.com/2RSrTJC
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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Our Favorite 5-Star Ina Garten Recipe Videos | Barefoot Contessa | Food Network
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Everyone at your table will have a wing they love with Sunny’s wings three ways! These upgraded wings will be the star of the spread at any dinner party or tailgate!
#SunnyAnderson #TheKitchen #FoodNetwork #Wings
Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4h0u9eo
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
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!
Wings 3 Ways
RECIPE COURTESY OF SUNNY ANDERSON
Total: 1 hr 35 min
Prep: 30 min
Inactive: 20 min
Cook: 45 min
Yield: 6 to 8 servings
Ingredients
2 quarts vegetable shortening, for frying
24 whole chicken wings (about 6 pounds)
4 eggs
1/4 cup heavy cream
2 tablespoons cayenne pepper
2 tablespoons salt
1 tablespoon freshly ground black pepper
2 cups all-purpose flour
1 cup cornstarch
For the Honey BBQ Sauce:
2 cups ketchup
1/2 cup dark brown sugar
3 tablespoons creamed honey
2 tablespoons yellow mustard
2 cloves garlic, minced
4 teaspoons turmeric
1/2 teaspoon chili powder
Salt
For the Spicy Butter Sauce:
1 cup hot sauce (recommended: Frank’s Red Hot)
1 cup (2 sticks) butter
1 lemon, juiced
1 small bunch basil
Salt
For the Zest Mix:
1 lemon, zested
1 lime, zested
Directions
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375 degrees F. Line a sheet tray with a wire rack.
Using kitchen shears or a sharp knife, separate the chicken wings into the drummettes and wings, discarding the wing tip joint.
In a large bowl, whisk together eggs, cream, cayenne, 1 tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and 1 tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set, 20 minutes.
Meanwhile make the Honey BBQ Sauce and the Spicy Butter Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently. In another saucepan, bring the ingredients for the Spicy Butter Sauce to a simmer. Remove from heat and let basil infuse in butter for at least 15 minutes. Remove basil.
When oil is at the right temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss, taking turns with batches, in the Honey BBQ sauce, or the Spicy Butter Sauce or sprinkle with the lemon and lime zest.
Serve immediately.
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
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▶ TWITTER: https://twitter.com/FoodNetwork
Sunny Anderson’s 5-Star Wings 3 Ways | Cooking For Real | Food Network
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Ree makes this rich and comforting chowder for her daughter Paige, who is a big fan of potato soup. She prepares it in big batches and keeps Paige’s fridge all stocked up! The soup can also be frozen and reheated.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Chowder
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4gPYNXP
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!
Sausage, Potato and Corn Chowder
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 8 servings
Ingredients
16 ounces mild country sausage
2 carrots, scrubbed and diced
3 celery stalks, diced
1 medium onion, diced
6 small russet potatoes, peeled and diced
1 1/2 cups frozen fire-roasted corn
1/2 teaspoon crushed red chile flakes
Pinch kosher salt
Pinch freshly ground black pepper
8 cups chicken stock
1 cup half-and-half
3 tablespoons all-purpose flour
1/2 cup heavy cream
8 ounces sharp Cheddar, grated
1/4 cup sliced green onions
Directions
Special equipment: a stick blender or an immersion blender
In a large pot over medium-high heat, brown the sausage and remove to a plate, 8 to 10 minutes. Add the carrots, celery and onion to the pot, then soften, 5 to 6 minutes.
Add the potatoes, corn, chile flakes, salt and pepper. Stir to incorporate. Add the stock, then bring to a simmer. Let cook to soften the potatoes, about 10 minutes.
Mix the half-and-half with the flour in a small bowl, then add to the pot. Cook for another 5 minutes. Add the cream and, using a stick blender, blend to your desired consistency, about 25 seconds for a more rustic soup with larger chunks. Stir in half of the cheese, green onions and most of the reserved sausage, saving a little of each for garnish.
Serve in bowls, garnished with the remaining cheese, green onions and sausage.
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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Ree Drummond’s Sausage, Potato and Corn Chowder | The Pioneer Woman | Food Network
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