Food
Alex Guarnaschelli’s Orecchiette with Bacon, Lemon and Cream | The Kitchen | Food Network
Alex shows how to make a creamy pasta dish using orecchiette and bacon!
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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!
Orecchiette with Bacon, Lemon and Cream
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 50 min
Active: 30 min
Yield: 6 to 8 servings
Ingredients
12 slices bacon, cut into 2-inch strips
1 1/2 cups heavy cream
1/4 cup full-fat sour cream
Kosher salt and freshly cracked black pepper
Grated zest and juice of 1 lemon, plus additional juice to taste
2 teaspoons Worcestershire sauce, preferably Lea & Perrins
1 pound dried orecchiette pasta, preferably De Cecco
1/2 cup minced fresh chives
Directions
Cook the bacon: Heat a medium skillet over medium-high heat and add 1/2 cup water and the bacon slices. Cook until all of the water evaporates and the bacon becomes crispy, 8 to 10 minutes. Transfer the bacon to a kitchen towel to drain, reserving the fat in a separate bowl.
Make the sauce: In a large skillet, whisk together the heavy cream and sour cream. Season with 2 teaspoons salt and 1 teaspoon pepper. Simmer the cream mixture over medium heat, whisking, until it thickens, 5 to 8 minutes. Add the lemon zest, lemon juice and Worcestershire sauce. Set aside.
Cook the pasta: In a large pot, bring 6 quarts water to a rolling boil and season with 1/2 cup salt. The pasta water should taste like seawater. Add the orecchiette to the boiling water and stir with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. Cook until the pasta is al dente (chewy but not hard or raw tasting), 6 to 8 minutes. Drain the pasta in a large colander, reserving 1/2 cup of the pasta water in case you need it to adjust the sauce.
Finish the dish: Reheat the pasta sauce over medium heat until it simmers gently. Add the pasta to the skillet and toss to coat in the sauce. Remove the skillet from the heat and allow the pasta to rest for 2 minutes. Taste for seasoning. Stir in the bacon, some of the reserved bacon fat, an additional splash of lemon juice, chives and pasta water (if needed) to make a sauce that lightly coats the pasta. Serve immediately.
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Alex Guarnaschelli’s Orecchiette with Bacon, Lemon and Cream | The Kitchen | Food Network
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Season 10 of Diners, Drive-Ins and Dives took Guy Fieri across the country in search of standout local eats, with stops at spots like Kramarczuk’s in Minneapolis, the Tune Inn Restaurant & Bar in Washington, D.C., Metro Diner in Jacksonville and The Brick in Kansas City. From old-school diners and beloved family-run restaurants, this season served up unforgettable bites from coast to coast.
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Timecodes:
0:00 – Kramarczuk’s (Minneapolis, MN)
5:35 – Tune Inn Restaurant and Bar (Washington, DC)
11:00 – Greek Corner (Cambridge, MA)
16:54 – Metro Diner (Jacksonville, FL)
22:45 – The Brick (Kansas City, MO)
28:09 – At Sara’s Table Chester Creek Cafe (Duluth, MN)
33:40 – The Blue Door Pub (St. Paul, MN)
40:39 – Good Dog Bar (Philadelphia, PA)
46:14 – Becky’s Diner (Portland, ME)
51:42 – Duluth Grill (Duluth, MN)
57:19 – 10th Ave Burrito Company (Belmar, NJ)
1:03:06 – The Elk Public House
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BINGE the Best of #DDD Season 10 with Guy Fieri 🔥🍴| Diners, Drive-Ins and Dives | Food Network
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I scream, you scream, we all scream for ice cream! Escape the summer heat and discover how your favorite ice cream treats, including Dibs, Blue Bunny Banana Split Ice Cream, Cookies & Cream, Rocky Road and more, are made in this Unwrapped throwback.
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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!
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WATCH NOW🍦: How Iconic Ice Cream Treats Are Made | Unwrapped | Food Network
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Four chefs battle it out in the Chopped kitchen: fast food edition! From drive-thru burgers and fries to instant ramen and frozen pizza, every basket is packed with fast food-inspired ingredients as the chefs fight to stay off the chopping block.
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Watch #Chopped, Tuesdays at 9|8c!
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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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The WILDEST Fast Food Challenges 🍔🍟 | Chopped | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside The Neighborhood Pizzeria, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all pizzas must be meatless, feature canned sweet potatoes and be spicy. Allison Fasano makes a spicy puttanesca slice. Gustavo Romero prepares a spicy personal pizza with roasted vegetables. Chef Franklin Becker serves a New York-style spicy roasted veggie slice. Each chef battles to stand out in Flavortown’s high-stakes kitchen showdown.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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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The SPICIEST Episode of Flavortown Food Fight YET🔥 | S1 E9 Recap | Food Network
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Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings
Ingredients
2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.
Slice the buns in half crosswise and toast the halves cut side down on the grill.
Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.
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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network
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