Food
Michael Symon’s Birria-Style Beef Tacos | Symon Dinner’s Cooking Out | Food Network
Michael recreates an emotional eating experience with these meaty, cheesy and practically perfect tacos!
#MichaelSymon #SymonDinners #FoodNetwork #BirriaStyle #BeefTacos
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Birria Style Beef Tacos
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 3 hr
Active: 1 hr 30 min
Yield: 6 servings
Ingredients
4 ancho chiles, halved and seeds removed
2 chiles de árbol, halved and seeds removed
2 guajillo chiles, halved and seeds removed
Olive oil
One 2-pound chuck roast
1 pound bone-in short ribs
Kosher salt and freshly ground black pepper
6 cloves garlic, smashed
1 carrot, cut into thirds
1 large white or yellow onion, peeled and halved
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1 teaspoon chili powder
4 chicken stock
4 bay leaves
12 to 15 white corn tortillas
One 10-ounce wheel Oaxaca cheese, grated on the large holes of a box grater (4 cups grated)
Finely diced white onion, for serving
Roughly chopped cilantro, for serving
Lime wedges, for serving
Directions
Prepare a 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.
Place a heavy-bottomed Dutch oven over the direct heat side of the grill. To the dry pan add the ancho chiles, chiles de árbol and guajillo chiles and toast until slightly charred and fragrant, 2 to 3 minutes. Remove and set aside. To the same Dutch oven, add a drizzle of olive oil. Season the chuck roast and short ribs with salt and pepper. Add to the hot oil and deeply brown on all sides, 2 to 3 minutes per side. Add the garlic, carrot, onion, cumin, oregano and chili powder. Add the toasted chiles, then pour in the chicken stock and add the bay leaves. Bring to a simmer, move to the indirect heat side of the grill, close the lid of the grill and simmer for 30 minutes, allowing the chiles to re-hydrate.
Using tongs, pull the chiles out and add to a blender along with 1 to 2 cups of the broth. Cover the lid with a kitchen towel to catch splatters. Puree until smooth then pour the mixture back into the pan.
Add 2 cups of water to the blender to rinse it out and pour into the Dutch oven. Cover the grill with a lid and continue to braise until tender, another 1 to 1 1/2 hours. Try to maintain a temperature of 275 to 300 degrees F. Skim any fat off the top of the pot and save to use to toast the tortillas. Pull the meat from the liquid and shred into smaller pieces using 2 forks. Strain the broth through a fine-mesh sieve and discard the solids. Keep the broth warm.
Place a cast-iron skillet or braiser over the direct heat side of the grill. Using a pastry brush, brush some of the reserved fat all over the skillet. Using tongs, dip 2 of the tortillas into the broth, soaking both sides, and place in the pan. Immediately sprinkle the surface of each tortilla with about 1/4 cup of the cheese and 1/4 cup of the shredded braised beef. Allow the cheese to begin to melt and the tortillas to toast, about 1 minute. Fold each tortilla in half then toast on one side until golden brown and crisp, about 1 minute. Flip to the other side and allow to crisp, about 1 minute. Repeat with the remaining tortillas, cheese and meat.
To serve: Ladle the hot broth into small bowls. Garnish each bowl of broth with finely diced onion and cilantro. Serve alongside the tacos for dipping with some lime wedges on the side.
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Michael Symon’s Birria-Style Beef Tacos | Symon Dinner’s Cooking Out | Food Network
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Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings
Ingredients
6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving
Directions
Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.
Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.
Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
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Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network
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Kids LOVE chocolate and parents LOVE sneaking veggies into their kids’ food. This cake has the best of both worlds! Beets and chocolate are an underrated flavor combination, according to Molly. She even likes it as someone who doesn’t like beets!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Chocolate #BeetChocolateCake
Get the recipe ▶ https://foodtv.com/4hcesl5
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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.
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!
Chocolate Beet Superhero Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr 40 min (includes cooling time)
Active: 55 min
Yield: 12 servings
Ingredients
Cake:
1 1/4 cups (100 grams) Dutch-process cocoa powder
1 cup (240 grams) boiling water
8 ounces beets (about 2 medium beets), peeled and coarsely chopped (1 1/2 cups)
1 1/2 cups (360 grams) heavy cream, at room temperature
3/4 cup (180 grams) full-fat sour cream, at room temperature
4 teaspoons (16 grams) pure vanilla extract
3 cups (390 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon instant espresso powder
1 3/4 teaspoons kosher salt
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
1/2 cup (100 grams) unrefined coconut oil, soft but not melted
2 cups (400 grams) granulated sugar
Zest of 1 orange
4 large eggs, at room temperature
Frosting:
1 cup (226 grams; 2 sticks) unsalted butter, at room temperature
4 cups (480 grams) powdered sugar
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
8 ounces (226 grams) cream cheese, at room temperature
To Assemble:
Marzipan cut-outs, such as “BAM” dyed red with yellow lettering
Lightning bolt cutouts dyed gold
Directions
Special equipment: a high-speed blender
For the cake: Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
In a high-speed blender, whiz together the cocoa powder and boiling water and let sit for about 5 minutes to allow the cocoa to bloom and the mixture to cool briefly. Add the beets and blend to make a very smooth puree. Add the heavy cream, sour cream, and vanilla and blend until just combined; do not overblend.
In a large bowl, sift together the flour and baking powder and lightly stir in the espresso powder and salt and set aside.
In a stand mixer fitted with a paddle, cream together the butter, coconut oil, granulated sugar and orange zest on medium-high until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl occasionally with a rubber spatula. Add the eggs, one at a time, beating well after each addition, scraping down the sides of the bowl as needed to combine everything evenly. Reduce the speed to low and add the dry mixture and heavy cream mixture in 2 or 3 alternating additions, mixing until mostly combined. Turn off the mixer and use your rubber spatula to finish up the mixing, making sure to mix thoroughly without overmixing. Distribute the batter among the pans, spreading it out evenly with the bottom of a spoon or offset spatula.
Bake until the centers are set and a toothpick inserted in a center comes out clean; begin checking for doneness at 40 minutes; if it’s not done, check frequently until it is. Let cool for 15 minutes in the pans, then loosen the edges with a butter knife and turn onto a wire rack to cool completely.
Level off the tops of the cakes with a serrated knife; save the cake scraps to help you taste-test the frosting.
For the frosting: In a stand mixer fitted with a paddle, combine the butter, powdered sugar, and salt and mix on low until you’re confident that sugar won’t fly everywhere, then gradually increase the speed to medium-high and continue to mix until smooth and fluffy, about 2 minutes. Lower the speed to medium, then add the vanilla and cream cheese, and mix until just combined. Scrape down the sides of the bowl with a rubber spatula as necessary to ensure that everything combines evenly.
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Molly Yeh’s Chocolate Beet Cake 🦸🏻♀️ | Girl Meets Farm | Food Network
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Ina Garten’s Deep-Dish Apple Pie fills a flaky crust with Granny Smith apples and warm spices for a classic dessert.
#InaGarten #BarefootContessa #FoodNetwork #ApplePie
Get the recipe ▶ https://foodtv.com/3ynLUQ4
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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.
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!
Deep-Dish Apple Pie
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 15 min
Prep: 45 min
Inactive: 30 min
Cook: 1 hr
Yield: One 9-or 10-inch pie
Ingredients
4 pounds Deep-Dish Apple Pie, Deep-Dish pie, Apple Pie, apple,pie,pie recipes, Granny Smith apples, fall recipes, thankgiving, thanksgiving pie peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Perfect Pie Crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Directions
Preheat the oven to 400 degrees F.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.
Perfect Pie Crust:
Yield: Two 10-inch crusts
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.
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Ina Garten’s Deep Dish Apple Pie is PERFECT for Fall 🍏🥧 Barefoot Contessa | Food Network
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Take a trip to the farmstand in this Unwrapped throwback and discover how your favorite fall and farm-fresh favorites come to be.
#Unwrapped #FoodNetwork #Farming
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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0:03 – Sara Lee Pumpkin Pie
2:44 – Lucky Leaf Apple Pie Filling
5:46 – Stemilt Apples
9:29 – Del Monte Creamed Corn
11:45 – Harry & David Pears
15:32 – Colorful Harvest Carrots
18:40 – Idaho Potatoes
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 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.
Stream full episodes and more : http://watch.foodnetwork.com/
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Apples, Pumpkins and Other Farmstand Favorites 🍎🚜 | Unwrapped | Food Network
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Ree describes her sunshine pasta salad as “glorious, and beautiful and oh so flavorful!”
Subscribe ► http://foodtv.com/YouTube
Get the recipe ► https://foodtv.com/3oKbhoA
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!
Sunshine Pasta Salad
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 20 min
Yield: 8 servings
Ingredients
Sunshine Dressing:
1 cup mayonnaise
1 cup sour cream
1/2 cup Dijon mustard
Zest of a lemon
1 tablespoon lemon juice
1/2 teaspoon grated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Salad:
1 pound penne pasta
Kosher salt
4 cups red grape tomatoes, halved
4 cups yellow grape tomatoes, halved
2 cups frozen sweet corn, thawed
1 red bell pepper, seeded and cut into strips
1 orange bell pepper, seeded and cut in strips
1 yellow bell pepper, seeded and cut in strips
One 16-ounce jar banana peppers, drained and sliced
1 lemon, sliced, for garnishing
Directions
For the sunshine dressing: Add the mayonnaise, sour cream, mustard, lemon zest, lemon juice, garlic, salt and pepper to a medium bowl and whisk until combined.
For the salad: Cook the pasta in salted water according to package instructions. Drain and rinse the pasta under cold water. Allow the pasta to dry slightly before assembling; this will help the dressing really adhere to the pasta.
Pour the dressing over the pasta in a large bowl and toss to coat. Add the yellow and grape tomatoes, corn, bell peppers and banana peppers and toss gently until evenly mixed. Arrange the salad onto a serving platter and garnish with the lemon slices.
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#ThePioneerWoman #ReeDrummond #FoodNetwork #SunshinePastaSalad
Sunshine Pasta Salad | The Pioneer Woman | Food Network
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