It fans out to guarantee that lots of surface area gets nice and browned! 🍆

Get Amy Stevenson’s recipe 👇
🎥: Diane Morrisey

Hasselback Greek Eggplant
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr 45 min
Active: 25 min
Yield: 4 servings

Ingredients

1 large eggplant (about 1 1/2 pounds)
Kosher salt
1 plum tomato, thinly sliced
1 small zucchini (about 4 ounces), thinly sliced on the bias
1 clove garlic, finely chopped
1 teaspoon dried oregano
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
1 1/4 cups marinara sauce
1/4 teaspoon ground cinnamon
3/4 cup shredded low-moisture whole-milk mozzarella
1/2 cup crumbled feta

Directions
Slice a small strip of skin from one side of the eggplant so it lies flat. Cut 6 more slices vertically all the way up to the stem of the eggplant at about 1/2-inch intervals; make sure to leave the slices attached at the stem like a fan.

Season the slices with 1 teaspoon salt. Let the eggplant sit for 15 to 20 minutes to allow the salt to soften the flesh and make it slightly pliable.

Meanwhile, preheat oven to 375 degrees F and line a baking sheet with parchment.

Combine the tomato, zucchini, garlic, 1/2 teaspoon oregano, the red pepper flakes and 1/4 teaspoon salt. Drizzle with 1 tablespoon olive oil and toss well. Let sit for 5 to 10 minutes for the vegetables to give up their juices.

Stir together the marinara, remaining 1/2 teaspoon oregano and the cinnamon in a small bowl. Combine the mozzarella and feta in another small bowl and toss.

Once the eggplant has softened a bit, pat it dry and place on the prepared baking sheet. Fan the slices open and gently press down on the eggplant so it stays fanned. Brush the cut sides with about half of the sauce. Distribute the vegetables evenly between and over the slices, reserving the juices in the bowl. Sprinkle the cut sides with about half of the cheese mixture. Stir the remaining tablespoon of olive oil into the vegetable juices in the bowl and drizzle the mixture all over the eggplant. Drizzle with the remaining marinara and sprinkle with the remaining cheese mixture. Bake until the eggplant is tender when pierced with a knife near the stem and the cheese is browned and crusty, 1 hour to 1 hour 20 minutes.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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In Episode 11, Chefs Clark Barlowe and Peter McAndrews face off in a russet potatoes brawl! The winner will face Bobby in a liver and onions round.
Watch #BeatBobbyFlay Thursdays @ 9|8c, or #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
#BobbyFlay #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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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Beat Bobby Flay: Potatoes Challenge | Full Episode Recap | S5 E11 | Food Network https://youtu.be/Up3JgnYBvbE

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Watch as Alex competes against three other accomplished chefs in the Modernist Cuisine Challenge! For a cash prize of $15,000, they’ll need to put a modern spin on a cold, fruity appetizer and fish and chips. Will Alex manage to keep her title as the most feared and accomplished competition cook in America? #AlexGuarnaschelli #AlexVsAmerica #FoodNetwork
Watch #AlexVsAmerica on #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Brave and talented chefs attempt to take down Iron Chef Alex Guarnaschelli, the most feared and accomplished competition cook in America. Chef Alex goes up against three chefs in two rounds of cooking, and anyone — even Alex — can be sent home after a blind tasting by the judges. Each chef hails from a different state, but they all share the same culinary specialty and drive to beat Alex for ultimate bragging rights and $15,000.

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.

▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Alex vs the Modernist Cuisine Challengers | Full Ep Recap | Alex vs America | S2 E5 | Food Network https://youtu.be/BYRsk1voJSo

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Check out these 30-minute lunch recipes from Food Network chefs for a quick and easy lunch — from Ree Drummond’s Grilled Chicken Lettuce Wraps to Ina Garten’s Croque Monsieur and more!
#FoodNetwork #LunchRecipes
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

0:00 – Intro
00:05 – Ree Drummond’s Spring Grain Salad
02:24 – Sunny Anderson’s Easy Chicken Tortilla Soup
06:39 – Ree Drummond’s Grilled Chicken Lettuce Wraps
12:42 – Geoffrey Zakarian’s Spring Radish Salad
15:32 – Kardea Brown’s Southern Tea Sandwiches
18:43 – Ree Drummond’s Fried Red Tomato Sandwiches
20:01 – Guy Fieri’s Caesar Salad with Homemade Dressing
23:54 – Katie Lee Biegel’s Fried Bologna Sandwich
28:14 – Ree Drummond’s Asian Noodle Salad
32:58 – Ina Garten’s Croque Monsieur

Get the recipes:
Ree Drummond’s Spring Grain Salad – https://foodtv.com/3eRMpqW
Sunny Anderson’s Easy Chicken Tortilla Soup – https://foodtv.com/3wtSZhM
Ree Drummond’s Grilled Chicken Lettuce Wraps – https://foodtv.com/3xx77pB
Geoffrey Zakarian’s Spring Radish Salad – https://foodtv.com/3cEpobl
Kardea Brown’s Southern Tea Sandwiches – http://foodtv.com/2YhrnKE
Ree Drummond’s Fried Red Tomato Sandwiches – https://foodtv.com/3TwyBrw
Guy Fieri’s Caesar Salad with Homemade Dressing – https://foodtv.com/3tYwahL
Katie Lee Biegel’s Fried Bologna Sandwich – https://foodtv.com/2TJVAzI
Ree Drummond’s Asian Noodle Salad – https://foodtv.com/2UtWH4J
Ina Garten’s Croque Monsieur – https://foodtv.com/2PH4aRa

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Food Network Chefs’ Top 30-Minute Lunch Recipe Videos


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Katie loves a bistro-style French onion soup with a crazy amount of cheese. So after making French onion burgers, she thought, why not French onion fries? You could make a meal out of these fries with a green salad on the side.
#FoodNetwork #KatieLee #TheKitchen #FrenchOnion #Fries
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ► https://foodtv.com/4ilDVrI
Subscribe to Food Network’s YouTube ► https://foodtv.com/3wzBjU0

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

French Onion Fries
RECIPE COURTESY OF KATIE LEE
Level: Intermediate
Total: 2 hr 10 min
Active: 1 hr
Yield: 4 to 6 servings

Ingredients

Caramelized Onions:
2 tablespoons unsalted butter
4 medium yellow onions, thinly sliced
1 teaspoon kosher salt
1/4 cup white wine
2 tablespoons sherry
2 teaspoons fresh thyme leaves
2 teaspoons Worcestershire sauce

Homemade Fries:
1 teaspoon onion granules
1 teaspoon onion powder
1 teaspoon garlic salt
1/2 teaspoon kosher salt
1/4 teaspoon celery seeds
1/4 teaspoon freshly ground black pepper
3 medium-large russet potatoes, cut into a little less than 1/2-inch-thick matchsticks (about 12 millimeters)
6 tablespoons avocado oil
3 cups grated Gruyère
2 tablespoons chopped fresh parsley

Directions

For the caramelized onions: Heat a large saute pan over medium-low heat with the butter. Let melt, then add the onions and salt and cook until they are translucent, 4 to 5 minutes. Reduce the heat to low and continue cooking, stirring frequently, until very jammy and deeply golden, 35 minutes. If the onions begin to burn, just deglaze with a splash of water and scrape the browned bits off the bottom of the pan.

Add the wine, sherry, thyme and Worcestershire sauce and continue to cook, stirring frequently, another 10 to 15 minutes. The liquids will continue to reduce and get richer in flavor. Set aside to cool slightly.

For the homemade fries: Preheat the oven to 425 degrees F. Place a rimmed baking sheet in the oven to preheat while you prep the potatoes.

In a small bowl, combine the onion granules, onion powder, garlic salt, kosher salt, celery seeds and black pepper.

In a large bowl, add the potatoes, onion seasoning mix and avocado oil and toss to evenly coat.
Once the baking sheet is piping hot and the oven is at temperature, remove the baking sheet and spread the fries in an even layer. You should hear them sizzle.

Bake for 20 minutes, then flip the fries over and return to the oven until golden brown and crispy, another 15 to 20 minutes.

Remove from the oven one last time and loosen the fries from the baking sheet using a spatula. Top with the warm onions and cheese. Return to the oven and broil for about 3 minutes to allow the cheese to melt. Garnish with the parsley.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Katie Lee Biegel’s French Onion Fries | The Kitchen | Food Network


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