Ree Drummond’s sharing the fundamentals of care packages and putting one together for her college kid, Alex, along the way. She’s wrapping up Snickerdoodles in the best DIY way and including something healthy with Brown Butter Granola Clusters. It’s a care package journey with lots of fun ideas for that special someone.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Snickerdoodles
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4wWltxa
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Snickerdoodles
Recipe courtesy of Ree Drummond
Level: Easy
Total: 30 min
Active: 15 min
Yield: 20 cookies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar 
1 teaspoon baking soda 
3/4 teaspoon kosher salt 
2 sticks (1 cup) unsalted butter, softened 
1 3/4 cups granulated sugar
2 large eggs 
1 tablespoon ground cinnamon 

Directions

Special equipment: a 1 1/2-tablespoon cookie scoop

Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.

Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.

Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

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Ree Drummond’s Snickerdoodles | The Pioneer Woman | Food Network


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Ina Garten’s Capellini with Tomatoes and Basil is a flavorful pasta prepared with garlic-sautéed tomatoes, basil, herbs and parmesan for an easy-to-make dinner.
#InaGarten #BarefootContessa #FoodNetwork #Capellini
Get the recipe ▶ https://foodtv.com/377Wug7
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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!

Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don’t break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

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Ina Garten’s 5-STAR Capellini with Tomatoes and Basil 🍅🍴 Barefoot Contessa | Food Network


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Guy Fieri visits Louis’ Basque Corner in Reno, where classic hearty cuisine takes center stage, including tender oxtails and traditional dishes that showcase the restaurant’s unique Basque culinary traditions.#FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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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 Louis’ Basque Corner: https://louisbasquecorner.com
Follow them: https://www.facebook.com/p/Louis-Basque-Corner-100040951940647

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Guy Savors Tender Oxtails in Reno 🍖 Diners, Drive-Ins and Dives | Food Network


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How to Cook Like an Italian: Part 12 🇮🇹

Master the art of rich, restaurant-quality mushroom risotto at home with Gabe! Gabe breaks down the classic Italian technique for building deep, earthy flavors, cooking the rice to tender perfection. Mushrooms are the star of this dish – both dried porcini and a mix of whatever you can find at your farmer’s market. Even the trimmings are used, along with the leek greens, to make a light, earthy and slightly sweet vegetable broth.

He finishes the dish with the Italian technique of mantecatura, which means vigorously adding fat and cheese — in this case, butter and Parmigiano — off the heat to create a creamy sauce.

Gabe uses the leftover risotto to make Arancini ai Funghi e Taleggio. Arancini are one of the most satisfying ways to give leftover risotto a second life, and this version pairs the deep, savory richness of mushroom risotto with a hidden pocket of melty Taleggio.

Get the recipes:
▶ Risotto ai Funghi: https://foodtv.com/4gpuJCW
▶ Arancini ai Funghi e Taleggio: https://foodtv.com/3SpEtVD

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
01:08 – Make Mushroom Stock
01:25 – Chop Mushrooms
02:00 – Add Herbs to Mushroom Stock
02:20 – Add Leeks to Stock
02:50 – Cover Stock Ingredients with Water
03:29 – Cover the Stock & Let It Cook
03:50 – Rehydrate Mushrooms with Some Stock
04:48 – Heat Pan with Oil & Butter
05:10 – Add Sage & Leeks to Pan
05:50 – Chop Up Mushrooms
06:11 – Add Mushrooms to Pan & Let It Cook
07:16 – Add Rice to Pan
07:50 – Glaze with White Wine
08:08 – Add Mushroom Stock to Pan
08:48 – Let It Simmer
09:58 – Once Risotto Is Cooked, Remove from Heat
10:25 – Add Butter, Cheese & Parsley to Pan
11:00 – Taste
12:00 – Add Egg & Cheese to Leftover Risotto
12:31 – Mix
12:55 – Chop Cheese into Cubes
13:25 – Roll Rice Balls
13:44 – Add Tallegio
14:18 – Prep Panko, Eggs & Flour
15:51 – Coat Arancini
16:00 – Place in Fridge
16:19 – Fry in Oil
17:37 – Remove from Oil
17:50 – Plate and Taste

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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!

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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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Risotto #Arancini

How to Cook Mushroom Risotto Like an Italian with Gabe Bertaccini 🇮🇹


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See how REAL olive oil is made at Bono Extra Virgin Olive Oil in Italy and avoid the imposters floating around your grocery aisle 😲

Check them out: https://www.bonousainc.com/
Follow Bono Extra Virgin Olive Oil on Instagram: https://www.instagram.com/bonodisicilia/?hl=en

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Watch more from The Best Restaurants in America at https://foodtv.com/2VtzWAr

Field trip! Our social media team is on the hunt for the most-exciting culinary creations and processes they can find at restaurants, bakeries and production facilities around the world.

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.

► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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The Secret Behind REAL Olive Oil (FACTORY TOUR!!) | The Best Restaurants in America | Food Network


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