Food
Molly Yeh’s Orange Bars with Sesame Crust | Girl Meets Farm | Food Network
These are Molly’s orange twist on traditional lemon bars and also an ode to her admiration for all of the sesame found in Korean sweets. The orange in these is subtly sweet and the sesame crust makes them sing with nutty, buttery flavor.
#MollyYeh #GirlMeetsFarm #FoodNetwork #OrangeBars
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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!
Orange Bars with Sesame Crust
Recipe courtesy of Molly Yeh
evel: Easy
Total: 3 hr 45 min (includes cooling and chilling times)
Active: 30 min
Yield: 24 bars
Ingredients
Crust:
Nonstick cooking spray, for the pan
1 3/4 cups (228 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/4 cup (32 grams) cornstarch
2 teaspoons orange or mandarin zest
1/4 teaspoon kosher salt
2 sticks (1 cup/226 grams) cold, unsalted butter, diced
1/4 cup (40 grams) toasted white sesame seeds
Filling:
1 1/2 cups (300 grams) granulated sugar
2 teaspoons orange or mandarin zest plus 3/4 cup (192 grams) freshly squeezed juice
6 tablespoons (49 grams) all-purpose flour
1/4 teaspoon kosher salt
6 large eggs
1/4 cup (64 grams) freshly squeezed lemon juice
Confectioner’s sugar, for dusting
Directions
For the crust: Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
Spray a 9-by-13-inch baking pan with cooking spray and line with parchment to overhang by 2 inches on the long sides.
In the bowl of a food processor fitted with the blade attachment, add the flour, granulated sugar, cornstarch, orange zest and salt. Pulse to combine. Add the cold butter and pulse to incorporate, leaving pea-sized pieces. Just before the dough comes together, sprinkle the sesame seeds on top and pulse once or twice until just combined.
Turn the dough out into the prepared baking pan. Using your hands, evenly distribute and press the dough to cover the bottom of the pan. Bake until set and just golden around the edges, 23 to 25 minutes. Set aside to cool.
For the filling: While the crust bakes, in the bowl of a food processor fitted with the blade attachment, add the granulated sugar and orange zest and process until the sugar is a pale orange color. Add the flour and salt and pulse to combine. Add the eggs and process until creamy. Add the orange and lemon juices and process until just smooth (don’t over-process and make the mixture too foamy).
Pour the filling into the baked crust. Bake until the filling is just set, about 20 minutes. Remove to a rack to cool completely, then refrigerate until set, at least 2 hours and up to overnight.
Use the parchment paper overhang to remove the bars from the pan. Dust the top with confectioners’ sugar and cut into 24 squares.
The bars will keep for 2 or 3 days in a sealed container in the fridge. (If you are layering them, put parchment between the layers so they don’t stick to each other.)
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Molly Yeh’s Orange Bars with Sesame Crust | Girl Meets Farm | Food Network
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Season 12 of Diners, Drive-Ins and Dives serves up a cross-country feast as Guy Fieri tracks down smoky barbecue joints, Southern kitchens, neighborhood sandwich shops, Latin street vendors, global comfort food and legendary breakfast spots.
#FoodNetwork #DDD
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!
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The Best of #DDD Season 12 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s fan-favorite Chicken Chili is made with roasted chicken, tomatoes, bell peppers and plenty of spices, making it an easy, flavorful meal for any night of the week.
#InaGarten #BarefootContessa #FoodNetwork #ChickenChili
Get the recipe ▶ https://foodtv.com/3ejzjlO
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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!
Chicken Chili
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr
Prep: 15 min
Cook: 1 hr 45 min
Yield: 6 servings
Ingredients
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
1/8 cup minced garlic (2 cloves)
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
For serving:
Chopped onions, corn chips, grated cheddar, sour cream
Directions
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
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Ina Garten’s COZY Chicken Chili 🥘 Barefoot Contessa | Food Network
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Guy Fieri visits Wallace Station in Versailles, KY, where a roadside joint serves up the Big Brown Burger, a juicy burger loaded with hearty toppings and tons of Kentucky flavor.
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 Wallace Station Deli and Bakery: https://www.wallacestation.com
Follow them: https://www.instagram.com/wallacestationofficial
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Guy Finds a BIG Burger in Kentucky! 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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The secret to the MOISTEST carrot cake ever? It’s not just carrots… 🤫
Professional baker @chefdaniellesepsy reveals her bakery tricks (and a few unexpected ingredients) that take her carrot cake recipe to the next level. Think: Crushed pineapple, buttermilk, coconut and a bakery-worthy cream cheese frosting with an upgrade 🥕✨ The end result is everything a great carrot cake should be: incredibly moist, warmly spiced and worthy of any celebration.
Watch now and get ready for your Best. Bake. Ever.
Get the recipe:
▶ Danielle’s Best Carrot Cake: https://foodtv.com/4xNuucn
0:00 – Intro
1:01 – Make the batter
6:32 – Bake the cake layers
8:16 – Make the cream cheese frosting
10:44 – Layer and frost the cake
14:10 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #CarrotCake #Cake #TheHungryGnome
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Food
600+ Sky-High Reviews: Ree Drummond’s Fan-Fave Cheesy Baked Ziti🍴🤩 The Pioneer Woman | Food Network
Ree Drummond’s Baked Ziti layers pasta with beef and Italian sausage sauce, and plenty of melty cheese for the ultimate crowd-pleasing comfort meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BakedZiti
Get the recipe ▶ https://foodtv.com/3mBiF3V
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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!
Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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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Ree Drummond’s 5-STAR Cheesy Baked Ziti 🍴🤩 The Pioneer Woman | Food Network
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