For a quick meal, Ree whips up a creamy chorizo sauce for store-bought gnocchi!
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Get the recipe ▶ https://foodtv.com/3xoRP4b
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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!

Gnocchi with Chorizo and Corn
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 16 min
Active: 16 min
Yield: 4 to 6 servings

Ingredients

Kosher salt
1 tablespoon olive oil
1 pound chorizo
3 cloves garlic, minced
1 small yellow onion, diced
1 cup jarred sliced roasted bell peppers
1 cup frozen fire-roasted corn
One 4-ounce can chopped green chiles
1 1/2 cups cream
1/2 cup chicken stock
One 1-pound package refrigerated gnocchi
1 cup grated Monterey Jack cheese
2 tablespoons salted butter
2 green onions, sliced thin

Directions

Bring a large pot of salted water to a boil.

Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chorizo, garlic and onion and cook until the chorizo is cooked through, 5 to 8 minutes. Drain any excess grease if needed.

Add the roasted bell peppers, corn and green chiles. Stir to combine. Add the cream and stock and bring to a boil. Allow the sauce to thicken slightly while you cook the gnocchi.

Drop the gnocchi into the boiling water and stir. Cook briefly, about 1 minute; the gnocchi will float to the top when ready. Using a slotted spoon, transfer the gnocchi to the sauce, then toss to combine.

Remove the skillet from the heat and add the cheese and butter. Continue to toss until the cheese has melted and everything has come together. Serve garnished with sliced green onions.

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Ree Drummond’s Gnocchi with Chorizo and Corn ​| The Pioneer Woman | Food Network


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Look back at the closest calls and nail-biting finishes as chefs face off for victory in the Tournament of Champions kitchen.
Watch the latest season of #TournamentOfChampions on #StreamOnHBOMax!
#FoodNetwork #TournamentOfChampions #GuyFieri
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Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.

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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BINGE the Closest Calls from S7 Round 16 🤏⏳ | Tournament of Champions | Food Network


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The Randomizer is full of surprises in this chaotic compilation on the latest season of Tournament of Champions, with twists that keep the chefs on their toes and the kitchen in nonstop mayhem.
Watch the latest season of #TournamentOfChampions on @StreamOnHBOMax!
#FoodNetwork #TournamentOfChampions #GuyFieri
Subscribe to Food Network ▶ http://foodtv.com/YouTube​

Food Network and host Guy Fieri gather 32 of the world’s greatest chefs for the most-intense culinary competition ever held. Emotions run high in the single-elimination, sudden-death bracket tournament as the competitors face off in head-to-head battles to stay alive. As the pressure mounts, shocking surprises unfold both inside and outside the arena. All the chefs have the talent and skill to walk away with the ultimate championship title in food, but only one will win the Tournament of Champions.

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 Randomizer’s Most Random Outputs 🍽️ | Tournament of Champions | Food Network


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With over 240 5-star reviews, “The Best Buttermilk Pancakes” actually are THE BEST 🌟 Recipe Developer Amanda Neal shows you why 🥞

Get the recipe 👇

The Best Buttermilk Pancakes
Recipe courtesy of Food Network Kitchen
Level: Easy
Total: 25 min
Active: 25 min
Yield: about 12 pancakes

We’re transporting you to the old-fashioned diner for a plate of fluffy buttermilk pancakes. Our recipe has both baking powder for an airy and light interior and baking soda for that even golden-brown exterior. We love the tang of buttermilk and the richness of butter for an even cakier stack. This recipe is easy enough for a fast breakfast with the kids or doubled for a weekend brunch with friends.

Ingredients
3 cups all-purpose flour (see Cook’s Note)
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
2 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1 stick unsalted butter, melted and cooled, plus more for brushing
Butter and maple syrup, for serving

Directions
Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it’s OK if there are a few lumps).

Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

Courtesy of Food Network Magazine

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This green lasagna is the perfect mash-up of those two cravings… it’s bright, hearty and filled with fresh herby pesto and layers upon layers of cheesy comfort in a casserole dish!
#MollyYeh #GirlMeetsFarm #FoodNetwork #PestoLasagna
Get the recipe ▶ https://foodtv.com/49AdE6t
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Zucchini Feta Pesto Lasagna
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 45 min (includes standing time)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

White Sauce:
1 pound (454 grams) fresh ricotta cheese
6 ounces (171 grams) feta, drained of brine and patted dry
2 large eggs
2 tablespoons (16 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups (360 grams) whole milk
1 cup (240 grams) heavy cream

Pesto:
3 cups (72 grams) loosely packed fresh basil leaves
1 cup (24 grams) loosely packed fresh mint leaves
1/4 cup (35 grams) toasted pine nuts
2 garlic cloves, crushed and peeled
1 lemon, zested
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup (100 grams) extra-virgin olive oil

Assembly:
2 1/2 cups (8 ounces/283 grams) grated low-moisture mozzarella
2/3 cup (80 grams) grated Parmesan
17 no-bake lasagna noodles
3 large or 4 medium zucchini (about 5 ounces/142 grams each), ends trimmed, very thinly sliced lengthwise
2 ounces (57 grams) feta, drained of brine, patted dry and crumbled

Directions

Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.

For the white sauce: In the bowl of a food processor fitted with the blade attachment, add the ricotta, feta, eggs, flour, salt and red pepper flakes. Puree until very smooth and creamy. With the machine running, pour in the milk and heavy cream and process until smooth. Transfer to a bowl and set aside. Clean the food processor bowl to use for the pesto.

For the pesto: Into the food processor bowl, add the basil, mint, pine nuts, garlic, lemon zest, salt and crushed red pepper flakes. Quickly blend to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth, bright green sauce. Remove the pesto to a bowl and set aside.

In a separate bowl, toss together the mozzarella and Parmesan cheeses.

To assemble the lasagna: Spread 1 cup of white sauce in the bottom of a 9-by-13-inch baking dish. Top with a single layer of 3 lasagna noodles (see Cook’s Note). Add an even layer of zucchini (parallel to the noodles), 2 tablespoons of pesto in small dollops and one-fifth of the mozzarella cheese mixture. Repeat the process to create a second layer with 1 cup of the white sauce, now 4 noodles, zucchini, 2 tablespoons pesto and another fifth of the cheese mixture. Repeat again, but this time using 3 noodles. Repeat for a fourth layer, using 4 noodles. For the final fifth layer, top with 3 noodles and the remaining white sauce. Sprinkle with the remaining cheese mixture and top with a sprinkling of feta cheese. Tent the baking dish with foil.

Bake in the oven until bubbly and the noodles are cooked through, about 35 minutes. Uncover and bake until the sauce is thickened and the top of the lasagna is nicely browned and crusty, about 20 minutes. Remove from the oven and place on a cooling rack for 15 to 20 minutes before cutting into individual portions. Drizzle with the remaining pesto, to serve.

The lasagna can be assembled a day ahead and refrigerated. Let return to room temperature, about 1 hour, before baking. Leftover lasagna will keep, covered, in the fridge for 2 to 3 days.

Cook’s Note: When assembling the lasagna, alternate the orientation of the noodles and zucchini for each layer. If the bottom layer is arranged horizontally, then the second layer of noodles and zucchini should be arranged vertically. This helps to hold the lasagna together when cut to serve.

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Molly Yeh’s 5-Star ⭐️ Zucchini Feta Pesto Lasagna | Girl Meets Farm | Food Network


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