Ina Garten teams up with actress Jennifer Garner to make Swordfish Provençal, an elegant dish featuring grilled swordfish topped with a tomato, fennel, caper and basil sauce. #BarefootContessa #JenniferGarner #Swordfish
Catch Ina on a new season of #BeMyGuest Saturdays @ 12|11c!
Get Ina Garten’s Swordfish Provencal recipe ▶ https://foodtv.com/387lpC4
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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.

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Swordfish Provencal
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 40 min
Yield: 4 servings

Ingredients

3 tablespoons good olive oil, plus extra for grilling
1 cup chopped yellow onion (1 onion)
1 cup chopped fennel (1 bulb)
1 red bell pepper, julienned 1/2-inch thick
1 yellow bell pepper, julienned 1/2-inch thick
1 teaspoon minced garlic
28 ounces canned plum tomatoes, preferably San Marzano
2 tablespoons chicken stock
2 tablespoons good dry white wine
2 anchovies, minced
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil leaves
2 tablespoons capers, drained
1 tablespoon unsalted butter
4 (1-inch-thick) swordfish fillets (about 2 1/2 pounds)
Fresh basil leaves, julienned, for garnish

Directions

For the sauce, heat the olive oil in a large (12-inch) saute pan. Add the onions, fennel, bell peppers, and garlic and cook over medium-low heat for 10 minutes, stirring occasionally, until the vegetables are soft. Put the tomatoes with their juices in a food processor fitted with the steel blade and pulse several times, until very large diced. Add the tomatoes to the sauce, then the chicken stock, white wine, anchovies, 1 teaspoon salt, and 1 teaspoon pepper. Simmer over low heat for 25 to 30 minutes, stirring occasionally, until thickened. Add the chopped basil, capers, and butter and cook for 1 minute.

Meanwhile, prepare a grill with hot coals. Brush the swordfish with olive oil and sprinkle with salt and pepper. Grill over high heat for 5 minutes on each side until the center is no longer raw. Don¿t overcook! Place a puddle of sauce on a serving plate, arrange the swordfish on top, and garnish with extra basil. Serve hot or at room temperature.

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Ina & Jennifer Garner Make Swordfish Provençal | Barefoot Contessa | Food Network


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Ree Drummond is fixing a warming lunch. There’s Chunky Beef Chili, a real cowboy favorite amped up with two kinds of beef, and to top it, The Cheesiest Quesadilla makes a fabulous fixin’.
#reedrummond #pioneerwoman #chunkybeefchili
Watch #ThePioneerWoman Saturdays at 10a|9c.
Get the recipe ▶ https://foodtv.com/3NsEh5u
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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!

Chunky Beef Chili
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 50 min
Active: 25 min
Yield: 10 to 12 servings

Ingredients:
2 1/2 pounds chuck roast, cut into cubes
Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
2 1/2 pounds ground beef
6 cloves garlic, minced
20 ounces beer
One 14-ounce can whole tomatoes
3 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
3/4 cup masa
Four 15-ounce cans pinto beans, drained and rinsed
Four 15-ounce cans red kidney beans, drained and rinsed
Pico de gallo, sour cream and lime wedges, for serving

Directions:

Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.

Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.

Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.

Serve with fixings such as pico de gallo, sour cream and lime wedges.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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Ree Drummond’s Chunky Beef Chili | The Pioneer Woman | Food Network


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This is heartwarming comfort food at its best ✨

Get Jet’s recipe 👇

Red Curry with Beef and Potatoes
Recipe courtesy of Jet Tila
Level: Easy
Total: 55 min
Active: 55 min
Yield: 4 to 6 servings

Ingredients

Velveted Beef (Marinade):
12 ounces (340 grams) flank steak, thinly sliced into planks
1 tablespoon (8 grams) cornstarch
1 tablespoon (15 milliliters) neutral oil
1 teaspoon (5 grams) baking soda
1 teaspoon (5 milliliters) fish sauce

Curry Base and Vegetables:
2 tablespoons (30 milliliters) neutral oil
1 small (110 grams) onion, thinly sliced
Two 13.5-ounce cans full-fat coconut milk; reserve 1/4 cup (60 milliliters) of the thick cream
4 to 6 tablespoons (60 to 90 grams) Thai red curry paste
1 pound (454 grams) baby yellow potatoes, halved
8 Makrut lime leaves, very thinly sliced
2 teaspoons (10 milliliters) fish sauce, plus more if needed
1 teaspoon (4 grams) sugar, plus more if needed
1/2 teaspoon tamarind paste, plus more if needed
1/2 cup (20 grams) fresh Thai basil leaves
Cooked jasmine rice, for serving
1/2 cup (25 to 30 grams) store-bought fried shallots
1/2 cup (15 grams) fresh cilantro leaves

Directions

For the velveted beef (marinade): Toss the flank steak with the cornstarch, neutral oil, baking soda and fish sauce in a small bowl. Knead for about 30 seconds until the meat feels tacky and evenly coated. Let rest for 10 to 15 minutes – the surface will turn silky.

For the curry base and vegetables: Heat a medium saucepan or sauté pan over high for about 2 minutes. Add 1 tablespoon of the neutral oil; when you see wisps of white smoke, add the beef and half the onion. Sear for 45 to 60 seconds, stirring once, until the beef is just browned at the edges (not fully cooked). Transfer to a plate, leaving the fond in the pan.

Add the 1/4 cup reserved coconut cream and remaining 1 tablespoon neutral oil to the pan. When the cream sizzles and turns glossy, stir in the red curry paste. Stir-fry for 60 to 90 seconds, until the paste darkens slightly, smells aromatic and thickens to a peanut-butter consistency; if it sputters or dries, splash in a little coconut milk to keep it moving.

Stir in the potatoes, remaining onion, half of the sliced Makrut lime leaves and the remaining coconut milk. Bring to a full rolling boil, then drop to a gentle simmer. Cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce coats the back of a spoon; if it’s thin, reduce 3 to 5 minutes more.

Season with the fish sauce, sugar and tamarind; simmer for 30 to 60 seconds and taste—add more fish sauce for salt, sugar for sweetness or a touch more tamarind for acidity. Return the seared beef (and any juices) to the pan and simmer 30 to 60 seconds, just until the beef is cooked through and tender. Fold in the Thai basil and remove from the heat—the leaves should wilt and shine.

Serve hot over jasmine rice. Garnish with the fried shallots, cilantro and remaining sliced Makrut lime leaves.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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The only thing more perfect than an apple pie? An apple pie with a PARMESAN crust! 🥧😍 This is def gonna be on our Thanksgiving table.
Get the recipe ▶ https://foodtv.com/2IOyTs5
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Giada’s Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.

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!

Apple Parmesan Pie
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 5 hr 15 min (includes chilling and cooling times)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

Dough:
2 cups all-purpose flour
1 teaspoon kosher salt
14 tablespoons unsalted butter, cubed and chilled
1 cup freshly grated Parmesan cheese
1/2 cup ice water

Filling:
2 pounds apples, such as Granny Smith, peeled, cored and cut into 1/3-inch wedges
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 large egg, beaten
2 tablespoons freshly grated Parmesan cheese

Directions

Chill the bowl and blade of a food processor for 1 hour before starting.

For the dough: To the food processor, add the flour and salt and pulse to combine. Add the cold butter and the cheese and pulse 3 or 4 times or until chickpea-sized pieces of butter remain. With the machine running, drizzle in the ice water until the dough just starts to come together. Turn the dough out onto a piece of plastic wrap and form into a flat disk. Wrap tightly and refrigerate for at least an hour and up to 2 days.

Position an oven rack on the lower third of the oven. Preheat the oven to 400 degrees F.
For the filling: In a medium bowl, combine the apples, sugar, lemon juice, flour, salt and cinnamon. Toss well to coat evenly.

Divide the dough in half. Roll out one of the dough pieces to an approximately 11-inch round and line the bottom of a 9-inch pie plate. Fill the pie crust with the apple mixture. Roll out the remaining dough into another 11-inch round and place on top. Trim the edges so there is a 1/2-inch overhang around the plate. Tuck the overhang under itself and press down to seal the edge. Using 2 knuckles and the tip of your finger, crimp the edges to make a decorative edge. Cut an X in the center of the top pie crust and open the corners to make a small hole in the center of the pie. Brush the pie evenly with the egg and sprinkle with the Parmesan cheese.

Place on a rimmed baking sheet and bake until the crust is deep golden brown and the mixture inside is bubbling, about 45 minutes. Remove to a wire rack and cool for at least 2 hours before serving.

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Giada De Laurentiis’ Apple Parmesan Pie | Giada’s Holiday Handbook | Food Network


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Guy Fieri heads to Oklahoma for an unreal lineup of local favorites, from legendary State Champ chili to a Sicilian pizza, a disco biscuit, chicken kabobs and a juicy onion burger, as the Sooner State shows off a food scene that brings big flavor in every bite.
#FoodNetwork #GuyFieri #Oklahoma
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Title
0:06 – Onion Burger
1:30 – Ground Chicken Kabob
3:27 – Disco Biscuit
5:52 – Trapani Pizza
8:06 – State Champ Chili
10:10 – Fried Chicken

Visit the Spots:
Nic’s Grill – https://www.nics-okc.com
Travel By Taste Deli and Market – https://travelbytasteok.com
Guyutes – https://www.guyutes.com
The Saucee Sicilian – https://thesauceesicilian.com
The Diner – https://thedinerofnorman.com
Eischen’s Bar – https://eischensbar.com

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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Top #DDD Videos in Oklahoma with Guy Fieri 🍔 | Diners, Drive-Ins and Dives | Food Network


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