These will MAKE your weekend 100x better!

Get the recipe:

Watermelon Tequila Shots
Recipe courtesy of Yaara Amberg
Level: Easy
Total: 12 hr 5 min
Prep: 5 min
Inactive: 12 hr
Yield: 30 to 50 shots

Ingredients

1 large seedless watermelon
One 750-milliliter bottle tequila
6 to 7 limes, cut into wedges
Kosher salt

Directions

Cut a hole in the watermelon large enough for the tequila bottle’s neck. Insert the tequila bottle upside down. Refrigerate and let the liquor soak into the watermelon’s flesh overnight.

Cube the melon, and skewer each cube with a wedge of lime sprinkled with salt.

Copyright 2014 Television Food Network, G.P. All rights reserved.

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To celebrate the classic Paris street food, Geoffrey and Alex are preparing their favorite crepes! You can’t go wrong, whether you’re feeling savory with Alex’s Perfectly Salty Ham and Cheese Crêpe or craving sweet with Geoffrey’s Lemon Ricotta and Very Dark Chocolate Crêpe!
#FoodNetwork #TheKitchen #GeoffreyZakarian #AlexGuarnaschelli #Crepe
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get Geoffrey’s Crêpes with Lemon Ricotta and Very Dark Chocolate recipe ▶ https://foodtv.com/3G2ch4w
Get Alex’s Crêpe with Perfectly Salty Ham and Cheese Sauce recipe ▶ https://foodtv.com/455zFso
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!

My Favorite Crêpe with Perfectly Salty Ham and Cheese Sauce
Recipe courtesy of Alex Guarnaschelli
Level: Easy
Total: 25 min
Active: 25 min
Yield: 8 to 10 crêpes

Ingredients

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 bay leaf
1 cup whole milk
1/2 cup grated Gruyère
1/2 cup grated Parmesan, plus additional to garnish
Kosher salt
8 to 10 crêpes, warmed
8 to 10 slices Black Forest or French bistro ham

Directions

In a medium saucepan, heat the butter over low heat. Whisk in the flour and cook, stirring constantly, until you smell the flour and butter cooking; the mixture will be pale blonde in color, 2 to 3 minutes.

Add the bay leaf and cook for another 30 seconds. Add the milk and cook, increasing the heat to medium-high and whisking constantly, until the mixture thickens like a soup and coats the back of a spoon nicely, 6 to 8 minutes. Remove the bay leaf and stir in the Gruyère and Parmesan. Season with salt. Cool slightly at room temperature so it thickens.

To assemble, spoon a few tablespoons of the cheese sauce in the center of a warm crêpe in a nonstick sauté pan. Sprinkle additional Parmesan over the cheese sauce and top with a folded piece of ham. Fold the crêpe in half and then in half again. Warm for 1 minute. Repeat with remaining crêpes and sauce and serve immediately.

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Geoffrey Zakarian and Alex Guarnaschelli’s Sweet & Savory Crêpes | The Kitchen | Food Network


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Venture with Guy Fieri as he explores island foods across the US, from the Filipino dish Kare Kare to the Hawaiian dish Luau Stew, discovering unique culinary traditions along the way.
#FoodNetwork #GuyFieri #Island #IslandFood
Watch #DDD, Fridays at 9|8c and #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
0:06 – Teriyaki Ahi
02:34 – Island-Style Mahi-Mahi
06:29 – Kealia Plate
09:09 – Chicharrón and Pepito Sandwich
15:03 – Luau Stew20:45 – Poke28:07 – Loco Moski
30:55 – Kare Kare
33:26 – Plantain Mofongo
40:26 – Garlic Kauai Shrimp

Visit the Spots:
The Hanalei Dolphin – https://hanaleidolphin.com
Jambo Cafe – https://jambocafe.net
Hanalei Poke – https://www.yelp.com/biz/hanalei-poke-hanale
Irazu – https://www.irazuchicago.com
He’eia Kea Pier General Store and Deli – https://www.yelp.com/biz/he-eia-pier-general-store-and-deli-kaneohe
Fresh Catch – https://www.freshcatch808.com
The Rowley Inn – https://www.therowleyinn.com
Be More Pacific – https://www.bemorepacifickitchenandbar.com
Willie’s Pinchos – https://williespinchos.com
Joey’s Kitchen – https://joeyskitchenhimaui.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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Top #DDD Island-Style Food Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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Ree’s Chuckwagon Brownies combine three types of chocolate to create an exquisite pan of brownies. These are the perfect birthday treat for Ree’s chocolate-obsessed husband, Ladd!
#ReeDrummond #ThePioneerWoman #FoodNetwork #Brownies
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3GUeYpC
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!

Chuckwagon Brownies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 5 min
Active: 10 min
Yield: 6 to 8 servings

Ingredients

2 sticks (1 cup) salted butter, plus more for the baking dish
1 1/3 cups granulated sugar
1/3 cup powdered sugar
4 ounces bittersweet chocolate, chopped
2 large eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 tablespoon instant espresso powder
Pinch kosher salt
8 ounces semisweet chocolate, chopped

Directions

Preheat the oven to 400 degrees F. Butter a 9-by-13-inch baking dish.

In a saucepan, melt the butter until just bubbling. Remove from the heat and whisk in the granulated sugar and powdered sugar until combined. Add the bittersweet chocolate and stir to melt. Add the eggs and vanilla, then mix until well combined.

Add the flour, cocoa powder, espresso powder and salt and fold in until well mixed.
Transfer to the prepared baking dish. Sprinkle the top with the chopped semisweet chocolate and bake until just set in the middle, 22 to 25 minutes.

Let cool completely, then cut in the pan into 16 pieces, or to your desired size.

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 Chuckwagon Brownies | The Pioneer Woman | Food Network


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Sold all over the streets of Korea, Esther’s version of this popular sandwich is packed with cabbage, spam and all the fixings on fluffy milk bread (plus a sprinkle of sugar 😉)!

Catch Esther hosting #24in24: Last Chef Standing, Sunday @ 8|7c!

Get Esther’s Korean Street Toast recipe:

Gilgeori Toast (Korean Street Toast)
Recipe courtesy of Esther Choi
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

1/4 small head green cabbage, shredded
2 green onions, sliced
1/2 small carrot, cut into julienne strips
Pinch kosher salt
3 large eggs
2 tablespoons unsalted butter
Two 1/4-inch-thick slices ham or Spam
4 slices Japanese or Korean milk bread
2 teaspoons granulated sugar
2 tablespoons ketchup
2 tablespoons Kewpie mayonnaise
2 teaspoons sriracha or any hot sauce of your choice

Directions

In a large mixing bowl combine the cabbage, green onions, carrot and salt. Add the eggs and mix to combine.

Melt 1 tablespoon of the butter in a small nonstick skillet over low heat. Once melted add the cabbage mixture. Cook on low until the bottom is set and you are able to flip it, about 5 minutes. Flip and cook the other side until the egg is completely set, about 2 minutes. Remove the cabbage pancake from the pan and set aside.

Place the ham or Spam in a medium nonstick skillet over high heat and cook until crisp on both sides, 3 to 4 minutes. Remove from the pan and set aside. To the same pan add the remaining 1 tablespoon butter and melt over medium heat. Once melted, toast your bread until golden brown on both sides, 1 to 2 minutes per side.

Now it’s time to build the sandwiches! Cut the cabbage pancake in half and place each half on a slice of toasted bread. Sprinkle each with 1 teaspoon of sugar. Add a slice of ham on top. Drizzle the remaining 2 slices of bread with ketchup, Kewpie mayonnaise and sriracha and place them on top of the ham to make 2 sandwiches. Enjoy!

Copyright 2025 Television Food Network, G.P. All rights reserved.

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