These aren’t just REGULAR waffles. Bobby serves these fruity buttermilk waffles with a peppery butter and a refreshing, lemony cream 😍
Get the recipe ▶ https://foodtv.com/372RrhK
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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!

Strawberry Waffles with Strawberry-Black Pepper Butter and Lemon Curd Cream
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 40 min
Active: 55 min
Yield: 4 servings

Ingredients

Strawberry Waffles:
24 ripe strawberries
2 heaping tablespoons pure cane sugar, plus 1 tablespoon
2 teaspoons raspberry liqueur, optional
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups plus 2 tablespoons buttermilk
1 stick unsalted butter, melted and cooled slightly, plus 4 tablespoons, melted, for the waffle iron

Strawberry-Black Pepper Butter:
12 strawberries, hulled and finely diced
2 sticks unsalted butter, at room temperature
2 tablespoons honey
Pinch salt
Pinch coarsely ground black pepper

Lemon Curd Whipped Cream:
1 cup very cold heavy cream
Finely grated zest of 1 lemon
1/4 cup prepared lemon curd

Directions

For the strawberry waffles: Finely dice eight of the strawberries, and combine in a small bowl with 1 heaping tablespoon sugar and the raspberry liqueur if using. Let sit at room temperature until the strawberries soften slightly and release some juice, about 15 minutes. Thinly slice the remaining strawberries lengthwise, and toss with remaining 1 heaping tablespoon sugar.

Whisk together the flour, baking powder, baking soda, salt and 1 tablespoon sugar in a large bowl. In a small bowl, whisk together the eggs and buttermilk. Add the wet ingredients to the dry ingredients, and whisk until the mixture just comes together. Fold in the diced strawberries and their juices, and the melted butter until just combined (if the strawberries are super juicy, use a slotted spoon to transfer the berries to the batter and add just a teaspoon or so of the juices). Cover, and let sit at room temperature for 30 minutes.

For the strawberry-black pepper butter: Combine the strawberries, butter, honey, salt and pepper in a food processor. Process until almost smooth. Scrape into a bowl, and set aside at room temperature.

For the lemon curd whipped cream: Combine the heavy cream and lemon zest in the bowl of a stand mixer fitted with the whip attachment. Whip until slightly thickened. Add the lemon curd, and continue whipping until soft peaks form. Chill until ready to serve.

Heat a waffle iron according to the manufacturer’s directions. Brush with melted butter, and ladle batter onto the iron. Close the cover, and cook until crisp, about 4 minutes. Serve immediately, or transfer the waffle to a rack set over a baking sheet and keep warm in a 200-degree oven. Repeat with the remaining batter and melted butter.

Top the waffles with strawberry butter, sliced strawberries and a dollop of the whipped cream.

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#Strawberry #Waffles #BobbyFlay #Brunch@Bobbys #FoodNetwork

Bobby Flay’s Strawberry Waffles | Brunch @ Bobby’s | Food Network


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Ina’s Fiesta Corn and Avocado Salad is a quick side that goes with everything!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3esg9KA
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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!

Fiesta Corn and Avocado Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 35 min
Active: 30 min
Yield: 6 servings

Ingredients

3 ears corn, preferably yellow, shucked
Kosher salt and freshly ground black pepper
1 pint heirloom cherry tomatoes, halved through the stem
1 Holland orange bell pepper, cored, seeded, and 1/2-inch-diced
1/2 cup medium-diced red onion
2 jalapeno peppers, seeds and ribs removed, minced
1 1/2 teaspoons grated lime zest
1/4 cup freshly squeezed lime juice (3 limes)
2 tablespoons good olive oil
1 teaspoon minced garlic
1/4 teaspoon chipotle chile powder
2 ripe Hass avocados, large-diced
Juice of 1 lemon

Directions

Cook the corn in a large pot of boiling salted water for 5 to 7 minutes, until just tender. Cool for 5 minutes and cut the kernels off the cob, cutting close to the cob with a sharp knife. Place the kernels in a large bowl with the tomatoes, bell pepper, onion, and jalapeno peppers.

In a small bowl or glass measuring cup, whisk together the lime zest, lime juice, olive oil, garlic, chile powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Pour the dressing over the vegetables and toss.

In a separate bowl, gently toss the avocados and lemon juice together, making sure the avocado is coated in lemon juice. Add to the vegetables, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper, and carefully fold together without breaking up the avocados. Sprinkle with salt and serve cold or at room temperature.

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#InaGarten #BarefootContessa #FoodNetwork #FiestaCornandAvocadoSalad

Ina Garten’s Fiesta Corn & Avocado Salad | Barefoot Contessa | Food Network


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Guy’s winding through the Windy City in search of incredible eats, trying everything from Chashu Pork Buns to a legendary Cheddar Burger!
#FoodNetwork #GuyFieri #Chicago #Illinois
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:06 – Asian-Style Paella
4:30 – Pulled Pork
8:13 – Chashu Pork Buns
11:29 – Calamari
14:05 – Shoyu Plus Ramen
18:57 – Tortelli di Burrata
21:59 – Szechuan Sausage and Biscuits
26:39 – Arancini
31:05 – K-Town Kitchen Wings
31:59 – Fricase de Pollo
38:28 – Umami Burger
41:06 – Chicharrón and Pepito Sandwich
43:48 – Black Sabbath Burger
48:43 – Cheddar Burger
51:38 – Burger & Truffle Fries

Visit the Spots:
Saucy Porka – https://www.saucyporka.com
Smoque BBQ – https://smoquebbq.com
BITES Asian Kitchen & Bar – https://biteskitchen.com
Tufano’s Vernon Park Tap – https://www.instagram.com/tufanosrestaurant
Monster Ramen – https://monsterramenchicago.com
Tortello – https://www.tortellopasta.com
Little Goat Diner – https://www.littlegoatchicago.com
Sfera Sicilian Street Food – https://www.sferachicago.com
Del Seoul – https://delseoul.com
90 Miles Cuban Cafe – https://90milescubancafe.com
bopNgrill – https://www.bopngrill.com
Irazu – https://www.irazuchicago.com
Kuma’s Corner – https://kumascorner.com
Paradise Pup – https://www.facebook.com/p/Paradise-Pup-100063654036892
DMK Burger Bar – https://dmkburgerbar.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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#DDD Road Trip: Guy Fieri Takes Chicago (Extended) | Diners, Drive-Ins, and Dives | Food Network


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Make your Thanksgiving table unforgettable with Ree’s perfectly roasted turkey! Packed with flavor, incredibly juicy and simple to prepare, this turkey is sure to be the star of your holiday feast.
#ReeDrummond #ThePioneerWoman #FoodNetwork #RoastedThanksgivingTurkey #Thanksgiving
Watch #ThePioneerWoman, Saturdays at 10a|9c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the Roasted Thanksgiving Turkey recipe ► https://foodtv.com/3oUu0Op
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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!

Ingredients:
1 whole fresh turkey or frozen turkey not injected with sodium solution (20-pound turkey recommended)
My Favorite Turkey Brine (recipe follows)
2 sticks butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons julienned orange zest

My Favorite Turkey Brine:
2 gallons cold water
3 cups apple cider
2 cups packed brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped

Directions:

Brine the Turkey:
Remove the turkey from its packaging and remove the neck and giblets from the cavity. Rinse the neck and giblets and place them in a plastic bag in the fridge for gravy. Rinse the turkey thoroughly with cold water. Place the turkey in a large brining bag or pot. Pour in My Favorite Turkey Brine and refrigerate for 16–18 hours.

Preheat Oven:
Preheat the oven to 275°F.

Prepare the Turkey:
Remove the turkey from the brine and rinse thoroughly inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry. Truss the bird or arrange the legs and wings as desired. Place the turkey breast-side up on a rack in a large roasting pan. Cover the pan and tent the bird with heavy-duty foil. Roast at 275°F for about 10 minutes per pound (e.g., 20-pound turkey ≈ 3 1/2 hours).

Butter Mixture & Final Roast:
Mix the butter, rosemary, and orange zest. Remove the foil and increase oven temperature to 375°F. Rub the butter mixture over the turkey, getting into crevices. Insert an oven-safe meat thermometer into the thigh near the hip joint. Roast uncovered, basting with pan juices every 30 minutes, until the thermometer reads 165°F and juices run clear (about 1 1/2–2 1/2 hours depending on size).

Rest & Serve:
Remove from oven and cover lightly with foil until ready to carve.

My Favorite Turkey Brine:
Combine water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips, and rosemary in a large pot. Stir until salt and sugar dissolve. Bring to a boil, cover, and turn off heat. Cool completely before refrigerating.

Cook’s Note:
Brine quantities are for a 20-pound turkey; adjust for smaller birds.

Get the recipes:
Ree’s Roasted Thanksgiving Turkey – https://foodtv.com/3oUu0Op
Ree Drummond’s Spatchcock Turkey – https://foodtv.com/3tpIeh8
Ree Drummond’s Thanksgiving Turkey Roulade – https://foodtv.com/3ZPHKNd
Ree Drummond’s Maple Whiskey Turkey – https://foodtv.com/3WmOJeq
Ree Drummond’s Flavorful Turkey Brine – https://foodtv.com/34YOc9O

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Ree Drummond’s Roasted Thanksgiving Turkey | The Pioneer Woman | Food Network


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If carving a whole turkey on Thanksgiving day isn’t for you, Ina has the perfect solution! This Roasted Turkey Roulade is made with a juicy, golden-brown turkey breast and stuffed with savory stuffing, sausage and cranberry.
#InaGarten #BarefootContessa #FoodNetwork #Thanksgiving #Turkey
Subscribe to HBO Max to stream more: https://foodtv.com/StreamOnHBOMaxYT! #StreamOnHBOMax
Get Ina’s Roasted Turkey Roulade recipe ▶ https://foodtv.com/4oJBcem
Get Ina’s Homemade Gravy recipe ▶ https://foodtv.com/4oeEdUa
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Roasted Turkey Roulade
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 3 hr 15 min
Prep: 30 min
Inactive: 15 min
Cook: 2 hr 30 min
Yield: 6 to 7 servings

Ingredients

3/4 cup large-diced dried figs, stems removed
3/4 cup dried cranberries
1/2 cup Calvados or brandy
4 tablespoons (1/2 stick) unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup (1/2-inch-diced) celery (3 stalks)
3/4 pound pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
Kosher salt and freshly ground black pepper
1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
3 tablespoons unsalted butter, melted

Directions

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

Reprinted from Barefoot Contessa Back to Basics, Copyright 2008 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Roasted Turkey Roulade and Homemade Gravy | Barefoot Contessa | Food Network


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