Using dried buttermilk and pickle juice, Michael creates a zesty, tangy coating for his ribs that we CANNOT get over!
Subscribe to #discoveryplus to stream episodes of #SymonDinners: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/3wRKfjb
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

Ranch-Rubbed Pork Ribs
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 3 hr 30 min
Active: 30 min
Yield: 4 servings

Ingredients

1/2 cup buttermilk powder (found in the baking aisle)
1 tablespoon dried parsley
2 teaspoons dried chives
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon onion flakes
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Ribs:
2 racks pork baby back ribs or spareribs
Pickle juice, for spritzing

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture.

For the ranch rub: Combine all the ingredients in a medium bowl and mix well.

For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub.

Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour.

Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes.

Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve!
(Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.)

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#MichaelSymon #SymonDinners #PorkRibs #FoodNetwork

Michael Symon’s Ranch-Rubbed Pork Ribs | Symon’s Dinners Cooking Out | Food Network


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How to Cook Like an Italian: Part 4 🇮🇹
Cacciucco is Tuscany’s most-iconic seafood stew, made with a bold broth of tomatoes, garlic, sage, chili and wine that is slowly simmered until it becomes thick and saucy. In Italy, it comes together with whatever the fishermen would find in the Mediterranean Sea. Gabe, who grew up in a family of sailors, makes this version with monkfish, shrimp, mussels and calamari. Gabe serves the stew with a classic toasted bread rubbed with garlic called Fett’unta.

Get the recipes:
▶ Cacciucco Tuscan Seafood Stew: https://foodtv.com/4gGkyvp
▶ Fett’unta: https://foodtv.com/4eK2HRJ

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:46 – Go to the Fish Market
01:29 – Prep and Sear the Monkfish and Shrimp
04:06 – Make the Broth
04:39 – How to Know If Mussels Are Fresh
05:05 – Prep the Calamari
05:19 – Add Fish Stock and Passata
05:58 – Add the Seafood to the Broth
06:18 – Cover the Pot
06:29 – Finish and Plate
07:29 – Make the Fett’unta
08:20 – Grill the Bread
08:37 – Rub with Garlic
09:21 – Dip In the Cacciucco

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.
📺 DON’T MISS Gabe judging on #ChoppedCastaways Tuesdays 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!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Cacciucco #Seafood #Stew

How to Make Tuscan Seafood Stew Like an Italian (with Chef Gabe Bertaccini) 🇮🇹


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Terry Crews joins the pod to talk about his latest role as host of 100 Cooks, Food Network’s biggest cooking competition ever. Terry shares what it was like stepping into a kitchen with 100 home cooks competing at once, why the energy on set was unlike anything he’s experienced before, and how the series balances high-stakes competition with genuine encouragement and heart.

Later, Terry reflects on his remarkable career, from the NFL to Hollywood, and why he’s always been drawn to new challenges. He opens up about creativity, fitness, his love of painting, the game-day foods he can’t live without, and what surprised him most about the passion, resilience, and camaraderie of the home cooks competing on 100 Cooks.

Follow Food Network: https://www.instagram.com/foodnetwork
Follow Jaymee: https://www.instagram.com/jaymeesire
Follow Terry: hhttps://www.instagram.com/terrycrews/
Learn More about 100 Cooks: https://foodtv.com/3QHMioL

Terry Crews on Hosting Food Network’s Biggest Cooking Competition Ever | Food Network Obsessed


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It’s a japchae paaaarty 🎉 Japchae is one of those dishes that instantly screams celebration, so much so that it’s traditionally served during Korean holidays and special occasions. These savory, slightly sweet stir-fried sweet potato glass noodles (dangmyeon) are often tangled with vegetables and meat. Esther punches up the classic preparation by bringing seafood into the mix with sweet scallops, juicy shrimp and tender calamari. All of the elements are cooked separately, which is totally worth the effort so they are all cooked to perfection. Esther pairs it with her Spinach Namul, a classic banchan that she always has in her fridge.

Get the recipe:
► Seafood Japchae: https://foodtv.com/3R2bO8q
► Spinach Namul: https://foodtv.com/3SYlz8c

00:57 – Pre-Soak Sweet Potato Noodles
01:29 – Prep the Seafood
02:07 – Prep the Vegetables and Shiitake Mushrooms
02:45 – Make the Sauce
03:17 – Heat Up the Skillet and Cook the Vegetables One at a Time
04:54 – Sauté Seafood One by One
06:38 – Boil and Season the Water with Soy Sauce and Sugar
07:02 – Chop the Noodles and Put It into Boiling Water
07:52 – Drain the Noodles
08:06 – Quickly Add in Half the Sauce to Noodles
08:32 – Add in Vegetables and Seafood
08:56 – Add in the Rest of the Sauce and Toss
09:26 – Plate and Garnish with Sesame Seeds
10:16 – How to Make Spinach Namul
10:31 – Blanche the Spinach
10:50 – Squeeze Out the Water
11:03 – Roughly Chop Up the Spinach
11:15 – Season the Spinach
11:45 – Mix It Together
12:24 – Taste Test!

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🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W

Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!

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!

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Seafood #Japchae

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Guy Fieri visits South 21 Drive-In located in Charlotte, North Carolina, where locals pack in for old-school burgers served up at this beloved roadside staple. #FoodNetwork #GuyFieri #Cheeseburger #NorthCarolina
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Bob’s South 21 Drive In: https://south21drivein.net/
Follow them: https://www.facebook.com/p/South-21-Drive-In-100045470085251/

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
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▶ WEBSITE: https://www.foodnetwork.com

Guy Fieri Tries a Carolina-Style Burger at a Drive-In Institution 🍔🔥 Diners, Drive-Ins and Dives


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