Ina Garten’s Tomato Crostini with Whipped Feta pairs creamy whipped feta with heirloom tomatoes, basil and toasted baguette slices for an appetizer with bright summer flavor.
#InaGarten #BarefootContessa #FoodNetwork #TomatoCrostini
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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.

Tomato Crostini with Whipped Feta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 30 min
Inactive: 10 min
Yield: 6 to 8 servings

Ingredients

6 ounces good feta, crumbled
2 ounces cream cheese, at room temperature
2/3 cup good olive oil, divided
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
2 tablespoons good red wine vinegar
2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced
3 tablespoons julienned fresh basil leaves, plus extra for serving
20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted
2 tablespoons toasted pine nuts

Directions

For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth.

For the tomatoes, up to an hour before you’re serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings.

To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve.
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Ina Garten’s 5-Star Tomato Crostini with Whipped Feta 🍅🥖 Barefoot Contessa | Food Network


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These BAKED baby back ribs *literally* fall off the bone! 😮‍💨

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No-Fuss Baked Baby Back Ribs
Recipe courtesy of Kardea Brown
Level: Easy
Total: 4 hr 35 min (includes resting time)
Active: 35 min
Yield: 15 to 20 servings

Ingredients

Ribs:
1 cup soy sauce
1 cup Worcestershire sauce
1 tablespoon liquid smoke 
1 tablespoon brown sugar 
1 teaspoon ground ginger 
Pinch kosher salt and freshly ground black pepper 
6 racks baby back ribs (about 2 pounds each), membranes removed

Carolina Moppin’ Sauce:
2 cups yellow mustard
2 cups dark brown sugar 
1 1/2 cups apple cider vinegar 
1 cup granulated sugar 
2 heaping teaspoons garlic powder 
2 heaping teaspoons onion powder 
1/2 teaspoon smoked paprika 
One 15-ounce can tomato sauce 
Kosher salt and freshly ground black pepper

Directions

For the ribs: Mix together the soy sauce, Worcestershire, liquid smoke, brown sugar, ginger, pinch of salt and 1 1/2 teaspoons pepper in a large measuring cup. Arrange the ribs in a roasting pan, hotel pan or baking dish large enough to fit them all. Pour the marinade over the ribs. Toss and flip until all the ribs are coated. Marinate 1 hour at room temperature or refrigerate up to overnight.

Preheat the oven to 250 degrees F. Line 3 rimmed baking sheets with aluminum foil.

Place 2 racks of ribs on each baking sheet, meat-side up. Brush with any remaining marinade left behind in the roasting pan. Cover with more foil. Bake for 2 hours.

For the Carolina moppin’ sauce: Meanwhile, put the mustard, brown sugar, vinegar, granulated sugar, garlic powder, onion powder, smoked paprika and tomato sauce in a large saucepan and whisk until completely combined. Season lightly with salt and pepper. Place over medium-high heat and bring to a boil. Reduce to medium-low and simmer until thickened, about 1 hour.

Uncover the ribs and drain off the fat, reserving for another use (see Cook’s Note). Mop or brush the sauce on both sides, returning the ribs to meat-side up. Raise the oven to 300 degrees F and bake the ribs, uncovered, until the meat is tender and the sauce begins to caramelize, about 1 more hour.

Mop the ribs again on both sides. Raise the oven to 375 degrees F and bake the ribs, uncovered and adding more sauce as it absorbs, until the meat gets brown and caramelized, about 1 hour more. Cover with foil and rest for 10 minutes. Cut the ribs into individual pieces. Use the remaining sauce for serving, or keep in the refrigerator for later use.

Cook’s Note:
You can use the drained fat from the ribs to boost flavor in stock and sauces. Refrigerate for up to 4 days, or freeze for up to 1 month.

This recipe has been updated and may differ from what was originally published or broadcast.

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#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share some of his favorite recipes!

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Salmon with a Grilled Orange Chimichurri
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 45 min
Active: 45 min
Yield: 2 servings

A colorful salmon dish packed with bright notes and a citrus-forward chimichurri.

Ingredients

Salmon Rub:
1/4 cup plus 1 tablespoon coarse kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons smoked paprika
1 tablespoon dehydrated lemon powder
1 tablespoon cayenne pepper

Salmon and Oranges:
2 center-cut skinless salmon fillets (about 5 inches wide)
Olive oil spray, for the salmon and grill grates
2 oranges, halved
Pickled red onions, for serving

Chimichurri:
1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon coarse kosher salt
5 cloves garlic, minced
1 small red Fresno chile, minced

Directions

For the salmon rub: Mix together the salt, black pepper, granulated garlic, granulated onion, smoked paprika, dehydrated lemon powder and cayenne pepper in a medium bowl.

For the salmon and oranges: Prepare a grill for medium-high heat.

Spray both sides of the salmon with olive oil spray, then season both sides with some of the rub. Transfer the remaining rub to an airtight container and store at room temperature. Use it to season chicken, shrimp or fish.

Spray the grill grates with olive oil spray and place the salmon fillets on the grill. Cook, turning once, until the salmon registers an internal temperature of 120 to 123 degrees F, 5 to 6 minutes per side depending on your desired temperature.

While the salmon is grilling, add the orange halves to the grill cut-side down and cook until caramelized, 2 to 3 minutes.

For the chimichurri: Stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled orange halves into the chimichurri and stir to combine.

Serve the salmon fillets with the chimichurri and pickled red onions.

Cook’s Note:
Use internal temperature as a guide for doneness. Use all your senses to let you know when to remove them from the grill. BBQ is about feel, sight, smell and temperature.

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Tyler uses sauteed wild mushrooms and chicken stock to make creamy risotto!
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Fried chicken, burgers, spaghetti and meatballs – if you’re going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler’s Ultimate.

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!

Porcini and Chanterelle Risotto
RECIPE COURTESY OF TYLER FLORENCE
Level: Intermediate
Total: 3 hr 15 min
Prep: 45 min
Cook: 2 hr 30 min
Yield: 4 to 6 servings

Ingredients

1/4 cup extra-virgin olive oil
1/4 cup unsalted butter
2 shallots, minced
1/2 pound fresh chanterelle mushrooms, stemmed and sliced
1/2 pound fresh porcini mushrooms, stemmed and sliced
3 sprigs fresh thyme, leaves only
1 fresh bay leaf
2 cups white wine
Sea salt and freshly ground black pepper
Sea salt and freshly ground black pepper
2 cups vialone nano rice or arborio rice
6 cups chicken stock, recipe follows
2 tablespoons fresh parsley, minced
1/2 cup Parmesan
1 ounce fresh white truffles, optional

Chicken Stock:

1 free-range chicken (about 3 1/2 pounds), rinsed, giblets reserved
1 rutabaga, cut into large chunks
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
2 large onions, quartered
1 turnip, halved
1 head garlic, halved
1/4 bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Directions

Warm a wide large heavy-bottomed pan over a medium-low flame. Add 2 tablespoons olive oil and 2 tablespoons butter and melt together. Add shallots and cook for 2 minutes, or until translucent, and then toss the mushrooms, thyme, and bay leaf into the pan. Cook for 10 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to turn golden brown.

Pour 1 cup of the wine into the pan, and bring the liquid to a simmer, allowing the wine to evaporate. Continue cooking until the mushrooms are dry, about 5 to 7 minutes. Season with sea salt and freshly ground black pepper. Remove mushrooms from the pan and set aside. Discard the bay leaf.

Reduce the flame to low, and add the remaining butter and oil to the pan and melt. Stir in the rice and coat with the oil until the kernels are shiny, about 3 to 5 minutes. Pour in the remaining 1 cup of white wine and let evaporate.

Add the chicken broth, 1 ladle at a time, allowing the rice to absorb the liquid. Do not add too quickly so as to prevent the kernels from exploding. Stir over a gentle flame until each ladle of the liquid is absorbed. Repeat until most of the broth is incorporated and the risotto rice is al dente, about 25 minutes.

Fold the mushrooms back into the rice and season with salt, pepper and parsley. Stir in the Parmesan and finish with slices of white truffle, if available. Serve immediately.

Chicken Stock:

Put the chicken, vegetables, and giblets in a large stockpot over medium heat. Pour in enough cold water to cover by 1 inch (about 3 quarts); too much water will make the broth taste weak. Toss in the herbs and peppercorns and allow it to slowly come to a boil. Reduce the heat and gently simmer for 1 hour, uncovered, until the chicken is done. As the stock cooks, skim any impurities that rise to the surface; add a little more water, if necessary, to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When it is cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container and reserve for soups and salads.

Strain the stock into another pot through a fine sieve or a strainer lined with cheesecloth to remove excess fat and the vegetable solids. Use the stock immediately, or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Transfer to a storage container, cover and refrigerate for up to 1 week, or freeze for up to 6 months.

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Tyler Florence’s Porcini and Chanterelle Risotto ​| Tyler’s Ultimate | Food Network


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Which brunch is the best in America? Food Network’s top chefs count down the most mouthwatering morning bites from viral NYC pancakes to Phoenix breakfast corn dogs and Austin chilaquiles and beyond. Did your favorite make the list?
#Top10 #FoodNetwork #Brunch
Watch more #Top10 on HBO Max!
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.

0:00 – Intro
0:03 – #5
2:15 – #4
4:32 – #3
7:31 – #2
10:38 – #1

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 HBO 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

Ranking the Top 5 BEST BRUNCH Spots in America 🥞 Food Network’s Top 10


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