Food
Anne Burrell’s 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network
Anne uses her super secret flavor weapons to create this succulent roast with butternut squash, artichokes and dried figs!
#AnneBurrell #SecretsOfARestaurantChef #FoodNetwork #PotRoast
Watch Anne on #WorstCooks, Sundays at 8|7c from 8/6/23 to 9/10/23 and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3ZmRbn9
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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!
Pot Roast
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 4 hr
Prep: 40 min
Cook: 3 hr 20 min
Yield: 4 to 6 servings
Ingredients
Extra-virgin olive oil
One 3-pound chuck roast, tied
Kosher salt
3 ribs celery, thinly sliced on the bias
2 onions, thinly sliced
1 pinch crushed red pepper
3 cloves garlic, smashed and finely chopped
1/2 cup tomato paste
1/2 cup red wine vinegar
4 cups chicken stock
3 bay leaves
2 strips orange zest (removed from the orange with a vegetable peeler)
2 star anise
1 fresh thyme bundle
2 cups 1/2-inch diced butternut squash
1 1/2 cups 1/2-inch diced Jerusalem artichokes
6 to 8 dried figs, stems removed and quartered
Directions
Preheat the oven 350 degrees F.
Coat a Dutch oven with olive oil and bring to medium-high heat.
Sprinkle the chuck roast generously with salt, add it to the Dutch oven and brown it on all sides. Remove from the pan and reserve.
Drain the excess oil, lower the heat to medium, add a few drops of new oil and add the celery, onions and crushed red pepper to the pan. Season the vegetables with salt and cook until they are soft and very aromatic, 8 to 10 minutes. Add the garlic and cook for 1 to 2 minutes. Add the tomato paste and cook for 1 to 2 minutes. Toss in the vinegar, stir to combine and cook for 2 to 3 minutes. Stir in 3 cups of chicken stock. Taste and adjust the seasoning if needed. Toss in the bay leaves, orange zest, star anise and thyme bundle. Return the meat to the pan, cover and put the Dutch oven in the oven for 1 hour.
Remove the pan from the oven, turn the meat over and check the liquid level. If the liquid level has gone down, add about a half a cup of stock. Return the pan to the oven and cook for another hour.
Remove the pan from the oven. Remove the meat from the pan and add the squash, Jerusalem artichokes and figs. Add the final 1/2 cup of stock and stir to combine. Taste the liquid and adjust seasoning if needed. Return the meat to the pan, cover and cook for another 30 minutes.
Remove the lid to the pan and roast until the squash and Jerusalem artichokes are tender and the liquid is reduced, another 15 to 20 minutes.
Remove the pan from the oven. Remove the meat from the pan and skim off any excess fat from the surface of the cooking liquid, if need be.
Slice the meat in 1/2-inch slices and serve with the veggies and pan juices.
Cook’s Note
Wine Pairing Suggestion: Pinot Noir
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Anne Burrell’s 5-Star Pot Roast | Secrets of a Restaurant Chef | Food Network
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Guy Fieri brings basketball creator @Jesser to his Feast Club for off-the-charts barbecue and bar games. Between bites of Guy’s all-time favorite ribs, Jesser breaks down his wild journey from high school dropout to judging the NBA Dunk Contest. Then things get heated when he battles Guy in a brutal 5-level spicy wings challenge 🥵
CHAPTERS:
00:00 Introduction
01:05 Surprising Guy’s Son
01:53 How Jesser Blew Up
03:54 The Hardest Part of Being a Creator
4:36 Next Level Sticky BBQ Ribs
5:54 The Best Meals We’ve Ever Eaten
6:41 From 2K To The NBA
7:34 Giannis Had Jesser Starstruck!
9:18 Who’s The GOAT?!
9:44 Meeting LeBron
12:28 Let the Bar Games Begin!
17:42 5 Levels of Spicy Wings
19:27 Heading To Triple D!
About Guy’s Feast Club
It’s all flavor, no filler. Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo, and big eating energy. Pull up a chair, you’re in the club now.
Guy Fieri vs. @Jesser: 5-Level Spicy Wings Challenge
Music credit: Suman Chatterjee
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Food
Kardea Brown’s Pickle Brined Fried Chicken with Hot Honey 🍗 🍯 | Delicious Miss Brown | Food Network
Kardea Brown’s pickle-brined fried chicken is crispy, juicy and packed with flavor. Chicken thighs and drumsticks are soaked in a dill pickle brine, then fried to golden perfection and finished with a sweet and spicy hot honey sauce for the ultimate Southern-style crunch.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #FriedChicken
Get the recipe ▶ https://foodtv.com/33l5tcC
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Pickle Brined Fried Chicken With Hot Honey Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 2 hr 5 min (includes cooling time)
Active: 55 min
Yield: 4 to 6 servings
Ingredients
1/4 cup sugar
3 tablespoons white wine vinegar
2 tablespoons pickling spices
1 bay leaf
1/4 cup plus 1 tablespoon kosher salt, plus a pinch for seasoning
2 pounds chicken drumsticks
2 pounds chicken thighs
Canola oil, for frying
2 cups buttermilk
3 cups all-purpose flour
1 tablespoon dried dill
1 tablespoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet Hungarian paprika
Hot Honey Sauce, recipe follows
Hot Honey Sauce:
1/4 cup honey
3 tablespoons salted butter
2 tablespoons hot sauce
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
Directions
Special equipment: a deep-fry thermometer
Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice.
Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
When you’re ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
Hot Honey Sauce:
Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
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Kardea Brown’s Pickle Brined Fried Chicken with Hot Honey 🍗 🍯 | Delicious Miss Brown | Food Network
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What’s better than that perfect slice of cheesecake, you ask? Kardea’s CHOCOLATE cheesecake!
Watch #DeliciousMissBrown, Sundays at 12|11c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/2NhcHJu
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Chocolate Cheesecake
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 8 hr (includes cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
Nonstick cooking spray, for the pan
2 cups thin pretzel sticks, finely crushed
4 tablespoons butter, melted
2 tablespoons granulated sugar
15 chocolate sandwich cookies, such as Oreos, finely crushed
Cheesecake:
10 ounces semisweet chocolate
Four 8-ounce packages cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
1/4 cup unsweetened cocoa powder
4 large eggs
Chocolate Topping:
4 ounces dark chocolate chips
1 tablespoon coconut oil
Extra toppings, such as Cookie Pretzel Bark, recipe follows
Cookie Pretzel Bark:
8 ounces good-quality dark chocolate, chopped
1/2 cup thin pretzel sticks, broken into pieces
5 chocolate sandwich cookies, such as Oreos, broken into pieces
Directions
For the crust: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray and line with parchment, separately on the bottom and a collar around the sides.
Mix together the pretzels, butter, sugar and cookie crumbs in a large bowl. Press the mixture into the bottom of the prepared pan. Bake the crust for 8 minutes. Set aside while you make the cheesecake. Reduce the oven temperature to 325 degrees F.
For the cheesecake: Melt the chocolate in the microwave or using a double boiler until smooth. Set aside.
Beat the cream cheese and sugar in a stand mixer with a paddle attachment on medium speed until very smooth, about 1 minute, scraping the sides of the bowl as necessary. Turn the mixer to low, add the sour cream and cocoa powder and mix until combined, scraping the sides of the bowl as necessary. Add the melted chocolate and then the eggs one at a time, mixing on low speed after each addition just until mixed; do not overmix. Pour the filling over the crust and spread into an even layer.
Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan. Place the springform pan into a larger pan and pour very hot water into the pan until it is about 3/4 inch deep, being careful to make sure the water level doesn’t come up higher than the foil.
Bake until the center is almost set, 60 to 70 minutes. The center will still jiggle, while the edges will be set. Crack the oven door and allow the cake to cool in the oven for 1 to 2 hours.
Remove the cake from the oven and refrigerate for at least 4 hours and preferably overnight.
For the chocolate topping: Add the dark chocolate and coconut oil to a double boiler and heat until melted. Let cool slightly, then pour over the cheesecake, spreading so that the sauce drips slightly over the side. The chocolate will harden quickly, so immediately decorate the top of the cake with any additional toppings such as Cookie Pretzel Bark. Cut into wedges and serve chilled.
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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#KardeaBrown #DeliciousMissBrown #Chocolate #Cheesecake #FoodNetwork
Kardea Brown’s Chocolate Cheesecake | Delicious Miss Brown | Food Network
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Korean street food meets the flavors of Upstate New York! 🍎 Hotteok is a LEGENDARY Korean dessert that reminds Esther of her childhood. These yeasted, sweet and fried doughnut-like pancakes are traditionally packed with a molten center of peanuts, cinnamon and brown sugar, but Esther brings the flavors of her Upstate New York home to her favorite treat. Inside the elastic, pillowy dough is a warm apple-cinnamon center that’s similar to the flavor of apple pie. She takes it over the edge at the end by making a homemade caramel using her favorite secret weapon ingredient (gochujang!) and serving it with a scoop of ice cream.
Get the recipe:
► Apple Hotteok: https://foodtv.com/3RURje9
► Gochujang Caramel: https://foodtv.com/43Z1KQp
00:00 – Intro
00:47 – Make the Dough
03:20 – Prep the Apple Filling
06:28 – Stuff and Fry the Hotteok
09:08 – Remove the Hotteok
09:36 – Cut into the Hotteok
10:27 – Make the Gochujang Caramel
13:21 – Bring It All Together
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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!
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Hotteok #Gochujang #Caramel
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Food
These Sandwiches Were HUGE on #DDD (with Guy Fieri) 🥪😱 | Diners, Drive-Ins and Dives | Food Network
From towering meatball subs and Reubens to BBQ stacked sky-high, Guy Fieri takes on some of the biggest, most over-the-top sandwiches ever featured on Diners, Drive-Ins and Dives!
#FoodNetwork #GuyFieri #Sandwich
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
0:06 – Double-Fried Chicken Sandwich
2:39 – Patacon Beef Sandwich
5:12 – Corned Beef Reuben
8:11 – Meatball Sub
10:57 – Abe Frohman Sausage Sandwich
13:30 – Tres Hombres Sandwich
16:10 – Big Pig Sandwich
Visit the Spots:
Sol Ave. Kitchen – https://solavekitchen.com
Arepita Beach – https://www.arepitabeachdaytona.com
Jersey Shore BBQ – https://jerseyshorebbq.com
Salty’s on 2nd – https://www.saltysonsecond.com
Big Pink’s BBQ – https://bigpinksbbq.com
ZZQ Texas Craft Barbeque – https://www.zzqrva.com
Pigwich – https://pigwich.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.
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The BIGGEST Sandwiches Guy Fieri Has EVER Seen 🥪😱 | Diners, Drive-Ins and Dives | Food Network
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