Bobby’s Cauliflower Gratin is made with GOAT cheese, so it’s super creamy and tangy at the same time!

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Cauliflower-Goat Cheese Gratin
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 55 min
Prep: 15 min
Inactive: 10 min
Cook: 30 min
Yield: 6 servings

Ingredients

1 head cauliflower, cut into florets
2 cups heavy cream
1/2 pound Monterey Jack cheese, coarsely grated
2 cups grated Parmesan
6 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper

Directions

Preheat oven to 400 degrees F.

Layer the cauliflower, heavy cream, and the 3 cheeses in a medium casserole dish. Season with salt and pepper. Roast for 20 to 30 minutes or until the cauliflower is soft and the sauce has thickened slightly. Remove from the oven and let rest for 10 minutes before serving.

Cook’s Note
Recipe can be doubled and made in a roasting pan.

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Cheesy Cauliflower Gratin with Bobby Flay | Boy Meets Grill | Food Network


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Guy visits Captain Chuck-a-Muck’s, on the Chesapeake Bay, for crab cakes.

This video is part of Diners, Drive-Ins and Dives, hosted by Guy Fieri.

Diners, drive-ins and dives are popular again thanks to faithful baby boomers, a slew of younger fans and a whole new generation of owners. Join Guy Fieri as he visits some of these classic “greasy spoon” spots, from a shack on the side of the road in Tarpley, Texas to a Vegas sports bar with stellar stromboli.

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How do you make French toast even better? Top it with pan-roasted apples, date molasses and yogurt whipped cream! #stayhome #withme

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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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!

Vanilla-Cardamom Cast-Iron Skillet French Toast with Pan-Roasted Apples and Date Molasses
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 20 min
Active: 1 hr 20 min
Yield: 4 servings

Ingredients

Date Molasses:
30 medjool dates, pitted

Pan-Roasted Apples:
4 tablespoons unsalted butter
1/4 cup granulated sugar
5 Gala apples, peeled, cored and thinly sliced
Juice of 1/2 lemon

4 cardamom pods
2 cinnamon sticks
1/2 cup apple cider or unfiltered juice

Yogurt Whipped Cream:
1/2 cup heavy cream
1/2 cup Greek yogurt
Seeds from 1/2 vanilla bean

French Toast:
4 large eggs
2 large egg yolks
2 cups half-and-half
2 teaspoons vanilla extract
1/2 teaspoon ground cardamom
Eight 1 1/2-inch-thick slices stale challah (tall slices cut from center of a big loaf )
4 tablespoons unsalted butter
4 tablespoons canola oil

Directions

For the date molasses: Combine the dates and 3 1/2 cups water in a medium saucepan on medium-high heat. Bring to a boil, then reduce the heat to medium-low. Simmer until softened, stirring occasionally and skimming foam every few minutes, about 15 minutes. Once the dates start to soften, use a wooden spoon to mash them. Strain into a clean saucepan through a fine-mesh sieve. Bring to a boil over high heat, stirring occasionally, and cook until slightly thickened, about 5 minutes.

For the pan-roasted apples: Melt the butter in a large skillet over high heat. Add the sugar and cook until starting to brown. Add the apples, lemon juice, cardamom and cinnamon. Cook, tossing constantly, until very well caramelized and soft, about 5 minutes. Add the apple cider; cook until thickened, about 5 minutes. Keep warm.

For the yogurt whipped cream: In a medium bowl, whip the cream, yogurt and vanilla seeds to soft peaks. Chill until ready to serve.

For the French toast: Preheat the oven to 200 degrees F. Set a rack over a baking sheet.
In a baking dish, whisk together the eggs and yolks. Add the half-and-half, vanilla and cardamom; mix until combined.

Add 4 slices of bread to the egg mixture; soak for about 30 seconds on each side. In a large cast-iron skillet over medium heat, heat half of the butter and oil until shimmering. Add the soaked bread and cook until golden brown on both sides, about 3 minutes per side. Transfer the French toast to the rack and keep warm in the oven. Soak and cook the remaining slices of bread, using the remaining butter and oil.

To serve: Place a slice of French toast on a serving plate; top with a spoonful of pan-roasted apples, a drizzle of date molasses, a dollop of yogurt-whipped cream, another slice of French toast, more apples, more yogurt and a final drizzle of date molasses. Serve immediately.

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Cook Cast-Iron Skillet French Toast with Bobby Flay | Brunch @ Bobby’s | Food Network


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Be Giada De Laurentiis’ guest as she puts together meals to entertain friends and family. Whether it’s a festive bash or intimate meal, in her own kitchen or at the beach, it’s a day of memorable food and fun with Giada at Home.

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!

Mashed Potatoes with Kale
Recipe courtesy of Giada De Laurentiis
Total: 50 min
Prep: 15 min
Inactive: 5 min
Cook: 30 min
Yield: 4 to 6 servings
Level: Easy

Ingredients

Potatoes:
5 large russet potatoes, peeled and chopped into 1-inch pieces (about 4 pounds)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
2 tablespoons unsalted butter, at room temperature

Kale:
3 tablespoons extra-virgin olive oil
1 small onion, diced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
One 12-ounce bunch kale, stemmed and chopped into 1-inch pieces
1/4 cup low-sodium chicken broth

Assembly:
1 cup mascarpone cheese, at room temperature (about 8 ounces)
1/2 cup low-sodium chicken broth
1/2 stick unsalted butter, at room temperature, cut into 1/2-inch pieces
3/4 cup grated Parmesan
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning

Directions

For the potatoes: Combine the potatoes, garlic, salt and butter in a 5-quart saucepan with enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, 15 to 20 minutes. Drain in a colander and remove the garlic cloves. Return the potatoes to the pan and mash the potatoes until smooth using a potato masher.

For the kale: Heat the oil in a large skillet over medium-high heat. Add the onion, salt and pepper. Cook until translucent, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the kale and chicken broth. Cook, stirring occasionally, until wilted, 10 to 12 minutes.

To assemble: Add the kale mixture, mascarpone cheese, chicken broth, butter, Parmesan, salt and pepper to the potatoes. Stir over low heat until smooth and warmed through. Season with salt and pepper. Transfer to a bowl and serve.

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Giada’s Mashed Potatos with Kale | Giada at Home | Food Network


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Ina Garten’s penne arrabbiata is spicy and flavorful, made with roasted garlic, tomatoes, fennel, red pepper flakes and a splash of Chianti. Tossed with perfectly cooked penne and finished with fresh basil and parmesan, it’s an easy bold pasta classic. #BarefootContessa #PenneArrabiata
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Get Ina Garten’s Penne Arrabiata recipe ▶ https://foodtv.com/35LeED5
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Penne Arrabiata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 to 5 servings

Ingredients

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Directions

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.

Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they’re roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.

Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.

Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
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Ina Garten’s Penne Arrabiata 🍝| Barefoot Contessa | Food Network


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