For the perfect dessert for your next family feast, try these rich and delicious pie recipes from Food Network chefs, including Ina Garten’s chocolate banana cream pie and Ree Drummond’s caramel apple pie. #Pies #Thanksgiving #FoodNetwork #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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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!

0:00 – Intro
0:06 – Sunny Anderson’s Chocolate Chip Butterscotch Pie
5:55 – Geoffrey Zakarian’s Blueberry Pie
8:52 – Alex Guarnaschelli’s Sugar-Cranberry Pie
15:11 – Jeff Mauro’s Brownie Pecan Pie
18:28 – Kardea Brown’s Carolina Mud Pie
22:30 – Katie Lee Biegel’s Cherry Pie
29:53 – Ree Drummond’s Drunken Pecan Pie
34:27 – Ree Drummond’s Chocolate Marshmallow Pumpkin Pie
36:34 – Molly Yeh’s S’Mores Pie
40:40 – Ina Garten’s Deep-Dish Apple Pie
45:52 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
49:36 – Jeff Mauro’s No-Bake Chocolate-Peanut Butter Pie
56:11 – Ree Drummond’s Caramel Apple Pie
1:01:23 – Ree Drummond’s Chocolate Peanut Butter Pie
1:04:39 – Ina Garten’s Chocolate Banana Cream Pie

Get the recipes:
Sunny Anderson’s Chocolate Chip Butterscotch Pie – https://foodtv.com/3g31S8s
Geoffrey Zakarian’s Blueberry Pie – https://foodtv.com/47GzFhz
Alex Guarnaschelli’s Sugar-Cranberry Pie – https://foodtv.com/3jX9WYe
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Kardea Brown’s Carolina Mud Pie – https://foodtv.com/2PkTCY2
Katie Lee Biegel’s Cherry Pie – https://foodtv.com/35OHK4H
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ree Drummond’s Chocolate Marshmallow Pumpkin Pie – https://foodtv.com/32VKZ9V
Molly Yeh’s S’Mores Pie – https://foodtv.com/3mBPZYv
Ina Garten’s Deep-Dish Apple Pie – https://foodtv.com/3ynLUQ4
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Jeff Mauro’s No-Bake Chocolate-Peanut Butter Pie – https://foodtv.com/35X9ZhJ
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ree Drummond’s Chocolate Peanut Butter Pie – https://foodtv.com/3eoFpBe
Ina Garten’s Chocolate Banana Cream Pie – https://foodtv.com/3kEGc3k

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Food Network Chefs’ Top 15 Pie Recipe Videos | Food Network


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Four chefs face off to create fantastic dishes. In the first round, they create an appetizer with nopales and quahogs, followed by an entrée with salted duck egg yolks and pork skin and a dessert with Mexican chocolate and soft tofu.
#FoodNetwork #Competition
Stream more #Chopped on Max! #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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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.

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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Chopped: Nopales, Pork Skin & Mexican Chocolate | Full Episode Recap | S7 E10 | Food Network


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Harry Potter: Wizards of Baking officially premieres NOVEMBER 14th on Food Network and Max.

James and Oliver Phelps (Fred and George Weasley) bring their exceptional charm and behind-the-scenes anecdotes as hosts of this most magical series, joined by esteemed, culinary judges, Carla Hall and Jozef Youssef. Across the six-episode season they will also be joined by special guests Warwick Davis (Professor Flitwick), Evanna Lynch (Luna Lovegood) and Bonnie Wright (Ginny Weasley) who will help in evaluating the competitors’ showpieces and also share their own film stories.

Follow Food Network and Harry Potter across social to keep up with all the updates, and be sure to set your calendars for November 14th!

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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When your favorite cheesy, cozy pasta dish becomes DIPPABLE 🙌

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Get the recipe ► https://foodtv.com/3oHrsD7

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!

Lasagna Dip and Chips
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Chips:
Kosher salt
10 dry lasagna noodles
Nonstick cooking spray, for the baking sheets
1/3 cup freshly grated Parmesan
3 tablespoons olive oil
1 tablespoon chopped fresh oregano

Dip:
8 ounces ground beef
8 ounces bulk spicy breakfast sausage
One 14-ounce can diced tomatoes
2 tablespoons tomato paste
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup cottage cheese
1/3 cup ricotta cheese
1/4 cup freshly grated Parmesan
1/2 cup chopped fresh basil
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 cups shredded mozzarella

Directions

For the chips: Preheat the oven to 375 degrees F.

Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray.

Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles.

Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano.

Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside.
For the dip: Raise the temperature of the oven to 425 degrees F.

In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly.

Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip.

Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.

Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley.

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► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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Cheesy Lasagna DIP and Pasta Chips (with Ree Drummond) | The Pioneer Woman | Food Network


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Buttery lobster mixed into creamy, creamy mac and cheese and baked until crispy and bubbly on the top? “I don’t know anybody who wouldn’t want that for dinner.” – Ina Garten

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Get the recipe ► https://foodtv.com/3mBxpQj

The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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!

Lobster Mac and Cheese
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Cook: 1 hr 10 min
Yield: 6 to 8 servings

Ingredients

Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

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Creamy Lobster Mac & Cheese Recipe w/ Ina Garten | Barefoot Contessa: Cook Like a Pro | Food Network


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