Michael Symon’s fresh shaved zucchini salad is tossed with a lemon vinaigrette, toasted almonds, cannellini beans and basil for an easy summer side.
#MichaelSymon #SymonsDinners #FoodNetwork #ZucchiniSalad
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Shaved Zucchini Salad
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

1/3 cup sliced almonds
2 tablespoons apple cider vinegar
1/2 tablespoon pure maple syrup
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 zucchini, thinly shaved lengthwise on a mandoline
1 summer squash, thinly shaved lengthwise on a mandoline
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup chopped fresh basil

Directions

Set up a grill for medium-high heat. Place the almonds in a cast-iron pan and toast on the grill, shaking occasionally, until golden and crisp, 3 to 5 minutes. Remove from the heat.

In a large mixing bowl, whisk together the apple cider vinegar, maple syrup and lemon juice. Slowly stream in the olive oil while whisking until combined. Season with salt and pepper.

Add the zucchini, summer squash, toasted almonds and cannellini beans to the bowl and toss to coat with the vinaigrette. Fold in the basil, taste and adjust seasoning if needed. Serve immediately.

Special equipment: grill, mandoline

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Michael Symon’s 5-Star Shaved Zucchini Salad 🌟 Symon’s Dinners Cooking Out | Food Network


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Ree Drummond’s Onion Burger features crispy smashed beef patties cooked with a generous layer of sweet caramelized onions and topped with American cheese for the ultimate at-home burger.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Smashburger
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3Pj6bOk
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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!

Onion Burger
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 15 min
Active: 15 min
Yield: 1 burger

Ingredients

8 ounces 80/20 ground beef
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1/2 medium white onion, sliced very thin
2 slices American cheese
1 potato bun

To Serve:

Ketchup
Mustard
2 green leaf lettuce leaves
2 tomato slices
4 to 5 pickles

Directions

Heat a large skillet over medium-high heat.

Divide the beef into two 4-ounce balls, then season all over with a pinch of salt and pepper.

Add the butter to the skillet, allow to melt and then add the first ball of beef. With a flat spatula immediately smash the patty as thin as possible while still holding its shape. Repeat with the second ball. Add half of the onions to the top of each patty and smash the onions into the top of the patties, flattening them further. Let cook undisturbed to allow the beef to get a nice crust, 2 minutes.

Flip the patties and onions, so the onions are now under the patties. Cook until the onions brown, 3 to 4 minutes. Add a slice of the American cheese to the top of each patty. Stack the patties and remove them to a plate.

Toast the bun in the skillet until golden, 20 to 30 seconds. Remove, top the bottom bun with the patties and arrange the other half of the bun on top. Serve the burger with the ketchup, mustard, lettuce, tomato and pickles on the side.

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Ree Drummond’s ULTIMATE Smashed Onion Burger 🍔 The Pioneer Woman | Food Network


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Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3gSpRba
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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!

Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 40 min
Yield: 4 servings

Ingredients

10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges

Directions

Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.

Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.

Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.

Bring a large pot of salted water to a low boil.

Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.

Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.

Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.

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#GeoffreyZakarian #TheKitchen #FoodNetwork #RicottaGnudi

Geoffrey Zakarian’s Ricotta Gnudi with Browned Butter | The Kitchen | Food Network


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Guy Fieri visits Highway Inn & Ho‘okipa Catering in Waipahu, Hawaii, where a family-run restaurant serves authentic Hawaiian favorites made with fresh local ingredients and generations of tradition. #FoodNetwork #GuyFieri ##Hawaii
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!

Visit Highway Inn & Ho’okipa Catering: https://www.myhighwayinn.com
Follow them: https://www.facebook.com/myhighwayinn

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Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network


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Guy tries the horseshoe sandwich, piled high with eggs, meat, gravy and potatoes at a steel Quonset hut in Springfield, Illinois!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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!

Find it at Charlie Parker’s Diner: https://charlieparkersdiner.com
Follow them: https://www.facebook.com/profile.php?id=100063530171456

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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Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network


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