Food
Molly Yeh’s Matcha Monster Bundt Cake | Girl Meets Farm | Food Network
If you need a Halloween party showstopper, look no further than Molly’s Matcha Monster Bundt Cake! This adorable, spooky dessert is topped with a matcha glaze and candy eyeballs.
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Matcha Monster Bundt Cake
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr 10 min (includes cooling and hardening times)
Active: 25 min
Yield: 8 servings
Ingredients
Butter, for greasing the pan
2 1/2 cups all-purpose flour, plus more for dusting the pan
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
2/3 cup brewed coffee
1/2 cup unrefined coconut oil
1/3 cup unsweetened cocoa powder
4 ounces semisweet chocolate, chopped
One 14-ounce can coconut milk
1 teaspoon vanilla
2 large eggs, lightly beaten
16 ounces white chocolate, chopped (or white chocolate chips)
2 teaspoons cooking-grade matcha
Candy eyeballs, for decorating
Directions
Preheat the oven to 350 degrees F. Generously grease a 10- to 12-cup bundt pan with the butter, then dust it with flour, tapping out any excess.
Whisk together the flour, sugar, baking soda and salt in a large mixing bowl; set aside.
Heat the coffee, coconut oil, cocoa powder, semisweet chocolate and 1/3 cup of the coconut milk in a small saucepan over medium heat, stirring frequently, until the chocolate is melted and makes a smooth sauce, 4 to 5 minutes. Fold the chocolate mixture into the flour mixture until smooth and combined. Fold in the vanilla and eggs until smooth.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack set inside a baking sheet to cool completely, 1 to 2 hours.
Meanwhile, make the ganache: Put the white chocolate in a heatsafe bowl; set aside.
Sift the matcha into a saucepan and whisk in 1/4 cup of the coconut milk. Keep whisking until no lumps remain. Whisk in the remaining coconut milk. Set over medium heat and cook, stirring often, until the mixture just begins to boil. Pour it over the white chocolate, let it sit for a few seconds, then stir it all together until the chocolate melts. Let the ganache cool slightly, stirring often, until no longer hot to the touch and thickened but still pourable.
Pour 1 cup of the ganache over the cake and refrigerate until hardened, about 10 minutes. Pour the remaining ganache over the cake and refrigerate until hardened, about 10 minutes. Scrape the ganache at the bottom of the baking sheet back into the bowl and pour it over top once more. Let it harden, about 10 minutes.
Decorate the cake with candy eyeballs, then slice and serve.
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Molly Yeh’s Matcha Monster Bundt Cake | Girl Meets Farm | Food Network
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Chefs tackle a fall-inspired basket filled with unexpected ingredients like pumpkin spice lattes, Honeycrisp apples, sparkling cider, butternut squash, sweet potato pie and more.
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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BINGE: The ULTIMATE Fall Basket Ingredients 🍏🍁 Chopped | Food Network
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Chef Demetrio Zavala and Chef Seis Kamimura battle for the chance to take on Bobby Flay! With Chopped’s Ted Allen and Marc Murphy judging, the first round puts squid ink in the spotlight. Demetrio serves up a squid ink spiced prawn with tomato compote and squid ink aioli, while Seis counters with squid ink gnocchi with pickled fresno chiles.#BobbyFlay #FoodNetwork #BeatBobbyFlay
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To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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Bobby Flay Faces Off Against Chopped All-Stars 🔥🔪 Full Episode Recap | S15 E07 | Food Network
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Guy Fieri visits Tune Inn Restaurant & Bar in Washington, DC, where this classic American bar serves up a hearty West Virginia sandwich packed with comfort-food flavor.
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Tune Inn Restaurant & Bar: https://tuneinndc.com
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Guy Fieri Finds the ULTIMATE Roast Beef Sandwich 🔥 Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
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Get the recipe ▶ https://foodtv.com/31q98EM
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Smoky Mac and Cheese
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups heavy cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional
Directions
Heat a large pot of salted water to a boil. Cook the pasta according to package directions for al dente, then drain and set aside.
Set up your grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Heat a deep 12-inch cast-iron skillet over direct heat.
Combine the cream, paprika, cayenne and hot sauce if using in the skillet. Season with salt and pepper. Bring to a simmer and simmer until the cream mixture is reduced by half and thickened, about 5 minutes. Whisk in the cream cheese and Gouda until fully melted. Stir in the ham and cooked pasta and continue to mix until fully combined.
Stir together the panko, pecorino and scallions if using in a medium bowl. Sprinkle the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook until golden brown and bubbly, about 5 minutes.
(Alternatively, you can make the mac and cheese in a 12-inch cast-iron skillet on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.)
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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Michael Symon’s Smoky Mac and Cheese 🔥🧀 Symon’s Dinners Cooking Out | Food Network
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Watch Stuph’D Beignets & Burgers crush the competition as they cook up hot grilled shrimp beignets, beer cheese bacon burgers and more!
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Watch #TheGreatFoodTruckRace, Sundays at 9|8c!
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This is The Great Food Truck Race: Sweet and Savory, where four trucks that specialize in savory dishes and four sweet-themed trucks must prove their cooking expertise, marketing savvy and selling skills in themed challenges to beat their rivals until only one truck will remain and be awarded a life-changing $50,000 grand prize.
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 restaurants 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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Greatest Victories from Team Stuph’D | The Great Food Truck Race | Food Network
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