Make your dinner unforgettable with hearty pot roasts from Ree Drummond, Geoffrey Zakarian, Ina Garten and Michael Symon. Rich, flavorful and easy to make, these recipes are perfect for a cozy night in.
#FoodNetwork #PotRoast
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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
0:05 – Geoffrey Zakarian’s Stout Pot Roast with Autumn Vegetables
7:27 – Ree Drummond’s Whiskey Pot Roast
12:10 – Geoffrey Zakarian’s Pork Shoulder Pot Roast
20:28 – Ree Drummond’s Perfect Pot Roast
24:33 – Ina Garten’s Company Pot Roast
36:00 – Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon

Get the Recipes:
Geoffrey Zakarian’s Stout Pot Roast with Autumn Vegetables – https://foodtv.com/49VgMbX
Ree Drummond’s Whiskey Pot Roast – https://foodtv.com/3ywEpXU
Geoffrey Zakarian’s Pork Shoulder Pot Roast – https://foodtv.com/3kIUrEv
Ree Drummond’s Perfect Pot Roast – https://foodtv.com/3Zg97OO
Ina Garten’s Company Pot Roast – https://foodtv.com/3jD6Msk
Michael Symon’s Pot Roast with Carrots, Shallots, Mint and Lemon – https://foodtv.com/3YCK5tc

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Food Network Chefs’ Top Pot Roast Recipe Videos


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Ina Garten’s Coq au Vin is a comforting French classic made simple. Tender chicken braised with red wine, bacon, mushrooms and herbs until rich and deeply flavorful. Rustic, elegant and perfect for cozy dinners.
#InaGarten #FoodNetwork #BarefootContessa #CoqAuVin
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Get Ina Garten’s Coq Au Vin recipe ▶ https://foodtv.com/2JfvqTi
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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!

Coq au Vin
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 1 hr 45 min
Active: 45 min
Yield: 4 servings

Ingredients

For the Chicken:
4 ounces good bacon, diced
1 (3- to 4-pound) chicken, cut into eighths
Kosher salt and freshly ground black pepper
1/2 pound carrots, cut diagonally into 1-inch pieces
1 yellow onion, sliced
1 teaspoon chopped fresh thyme leaves
2 cloves garlic, minced
1 tablespoon Cognac or brandy
1/2 bottle good dry red wine (such as Burgundy)
1 cup good chicken stock
1 tablespoon tomato paste
2 tablespoons unsalted butter, room temperature
1 1/2 tablespoons all-purpose flour
1/2 pound fresh mushrooms, thickly sliced
10 small white onions, peeled

Directions

Cook the Bacon: In a large Dutch oven, cook the bacon over medium heat for 8–10 minutes, until crisp. Remove with a slotted spoon and set aside.

Brown the Chicken: Pat the chicken dry and season generously with salt and pepper. Brown the chicken in batches in the bacon fat for 5 minutes on each side, until nicely browned. Remove and set aside.

Sauté the Vegetables: Add the carrots, sliced onion, thyme, and a pinch of salt to the pan. Cook for 10 minutes, until the onions are lightly browned. Add the garlic and cook for 1 minute.

Deglaze and Simmer: Add the Cognac, then carefully ignite with a long match to burn off the alcohol (optional). Add the wine, chicken stock, tomato paste, and bacon. Bring to a simmer, then add the chicken back into the pot. Cover and simmer gently for 30–40 minutes, until the chicken is cooked through.

Finish the Sauce: In a small bowl, mash the butter and flour together to form a paste (beurre manié). Stir it into the sauce and simmer uncovered for 10 minutes, until slightly thickened.

Cook the Mushrooms and Onions: In a separate pan, sauté the mushrooms and small onions in a bit of butter until golden and tender, about 10 minutes. Add them to the stew and simmer 5 minutes more.

Serve: Taste for seasoning and serve hot, sprinkled with fresh thyme or parsley, alongside mashed potatoes or crusty bread.

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Ina Garten’s Coq Au Vin | Barefoot Contessa | Food Network


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Peppermint bark meets COOKIES for a double dose of holiday in one bite❣️(🎥: @ohcakeswinnie5695)

Get Amanda Neal’s recipe👇

Peppermint Bark Cookies
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 4 hr 45 min (includes chilling and cooling times)
Active: 1 hr
Yield: 28 cookies

Ingredients

Peppermint Bark:
8 ounces semisweet chocolate, chopped
1/2 teaspoon peppermint extract
8 ounces white chocolate, chopped
1/2 cup peppermint puff candies, chopped

Cookies:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1 large egg plus 1 yolk
1/3 cup peppermint puff candies, chopped

Directions

For the peppermint bark: Line a baking sheet with parchment or a silicone baking mat. Heat 1 inch of water in a saucepan over low heat until steaming.

Put half of the semisweet chocolate in a medium heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the remaining semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 1/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread into an even layer. Firmly tap the baking sheet against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.

Meanwhile, put half of the white chocolate in another medium heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread into an even layer. Sprinkle immediately with the chopped peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour.

Peel the bark from the parchment and break into roughly 1- to 1 1/2-inch pieces. Set aside. The bark can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.

For the cookies: Whisk the flour, cornstarch, baking soda and salt in a medium bowl until well combined. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, whole egg and yolk and beat until just combined, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low, then slowly add the flour mixture until just combined; do not overmix.

Reserve 28 to 30 pieces of bark (about 1 1/2 cups) for topping; set aside. Add the remaining peppermint bark to the dough and beat until just combined (don’t break up the bark too much). Fold in the chopped peppermint puff candies to combine. Cover and chill the dough for 2 hours.

Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment.
Scoop 28 balls of dough (about 2 tablespoons each) and arrange on the baking sheets. Bake 1 sheet at a time until the cookies are puffed and just starting to turn golden brown at the edges, 15 to 17 minutes. Remove from the oven and immediately top with 1 to 2 pieces of the reserved bark. The bark will melt slightly and adhere to the cookies as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.

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.)

Copyright 2025 Television Food Network, G.P. All rights reserved.

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🎥: https://www.instagram.com/dianemorrisey

Get Executive Chef Ginevra Iverson’s recipe:

Crosshatched Baked Brie
Level: Easy
Total: 8 hr 30 min (includes freezing time)
Active: 30 min
Yield: 6 servings

Ingredients

2 large eggs
1 cup panko
2 teaspoons thyme leaves, chopped
1 teaspoon kosher salt
One 8-ounce Brie wheel
2 tablespoons unsalted butter
2 tablespoons olive oil, plus more for brushing
12 ounces sliced bread, such as baguette, nut and fruit bread or sourdough (or a combination)
Honey, for serving

Directions

Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes.

Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours.

Preheat the oven to 350 degrees.

Remove the Brie from the freezer and rescore the lines to make sure they didn’t seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes.

Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes.
Serve the baked brie with the bread and honey for drizzling.

Copyright 2022 Television Food Network, G.P. All rights reserved.

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From the Easiest-Ever Ice Cream Cake to a stunning Triple Layered Confetti Cake, Ree’s top-rated cake recipes are guaranteed to bring the party.
#FoodNetwork #FoodNetwork #ReeDrummond #HolidaySeason
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Timecodes
00:03 – Easy Neapolitan Cake
04:59 – Black Forest Cake for Two
09:32 – Triple Layered Confetti Cake
16:34 – Skillet Chocolate Cake
19:20 – Layered Tiramisu Cake
25:43 – Chocolate Sheet Cake with Vanilla Bean Frosting
31:26 – Clementine Sprinkle Cake
35:57 – Chocolate Poke Cake
38:11 – Pumpkin Rum Cake
44:49 – Easiest-Ever Ice Cream Cake

Get the Recipes:
Easy Neapolitan Cake – https://foodtv.com/3s3bG7O
Black Forest Cake For Two – https://foodtv.com/3oI4bTb
Triple Layered Confetti Cake – https://foodtv.com/3vtG6FV
Skillet Chocolate Cakes – https://foodtv.com/4aaFSDR
Layered Tiramisu Cake – https://foodtv.com/487DZpB
Chocolate Sheet Cake with Vanilla Bean Frosting – https://foodtv.com/3PpaKG3
Clementine Sprinkle Cake – https://foodtv.com/2OLoKQ7
Chocolate Poke Cake – https://foodtv.com/3lQRAu8
Pumpkin Rum Cake – https://foodtv.com/32Bh2vy
Easiest-Ever Ice Cream Cake – https://foodtv.com/2YIuKJd

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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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
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Ree Drummond’s Top Cake Recipe Videos 🍰🌟 | The Pioneer Woman | Food Network


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