Food
Molly Yeh’s Mixed Berry Crumb Cake | Girl Meets Farm | Food Network
Molly’s Mom made crumb cake all the time when she was growing up. This recipe is her nostalgic ode to those addictive streusel-topped dense cakes that she craves. And for juicy pops of fruitiness, this one is loaded with mixed berries…because you have to have berries at brunch!
#MollyYeh #FoodNetwork #Berries #CrumbCake
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Mixed Berry Crumb Cake
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 15 min
Active: 20 min
Yield: 8 to 10 servings (one 8-inch cake)
Ingredients
Crumb Topping:
3/4 cup all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, at room temperature
Cake:
Nonstick cooking spray, for the pan
2 cups mixed fresh berries (blueberries, raspberries, blackberries)
1 3/4 cups (228 grams) plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (200 grams) granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup unrefined coconut oil, at room temperature
Zest of 1/2 lemon
1 large egg plus 1 yolk
2 teaspoons vanilla extract
1/2 cup full-fat sour cream
Crushed freeze-dried strawberries, for topping
Directions
For the crumb topping: In a medium bowl, whisk together the flour, brown sugar and salt. Using a wooden spoon or your hands, mix in the butter until combined and crumbly, with both big and smaller crumbs. Set aside.
For the cake: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease an 8-inch square baking pan and set aside.
Toss the berries in a bowl with 1 tablespoon of the flour and set aside.
In a medium bowl, combine the remaining 1 3/4 cups flour, the baking powder, cinnamon, baking soda and salt and whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the granulated sugar, butter, coconut oil and lemon zest until pale and fluffy, 3 to 4 minutes. Add the egg and egg yolk and mix to combine, then mix in the vanilla. Reduce the speed to low and, with the mixer still running, add in half of the dry mixture, the sour cream and then the remaining dry mixture. Fold in the berries. Scrape the batter into the baking dish and spread it out evenly. Top the batter evenly with the crumb topping.
Bake until a toothpick inserted into the center comes out clean; begin checking for doneness at 50 minutes. Let cool slightly, then sprinkle on freeze-dried strawberries.
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Molly Yeh’s Mixed Berry Crumb Cake | Girl Meets Farm | Food Network
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Pack the perfect picnic with Ina Garten! From fresh salads and pesto pasta to bright lemon bars, these are Ina’s go-to recipes for an easy, elegant meal outdoors.
#InaGarten #BarefootContessa #FoodNetwork
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Ina 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!
0:00 – Title Card
0:03 – Tarragon Shrimp Salad
3:40 – Tomato Mozzarella Pan Bagnat
6:49 – Pasta, Pesto and Peas
9:58 – Lemon Bars
13:53 – Tarragon Potato Salad
Get the Recipes:
Tarragon Shrimp Salad – https://foodtv.com/3vESPWW
Tomato Mozzarella Pan Bagnat – https://foodtv.com/3TEINMv
Pasta, Pesto and Peas – https://foodtv.com/3mCfMQh
Lemon Bars – https://foodtv.com/3Iojx8G
Tarragon Potato Salad – https://foodtv.com/2JgFCed
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Ina Garten’s MUST HAVE Picnic Recipes 🧺☀️ Barefoot Contessa | Food Network
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Kardea Brown’s Summer Veggie Pasta Salad is a fresh crowd pleasing dish packed with rainbow spiral pasta and fresh veggies, all tossed in a homemade dressing.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #PastaSalad
Get the recipe ▶ https://foodtv.com/3VBYfuN
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Summer Pasta Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Kardea’s Homemade Italian Dressing, recipe follows
Kosher salt and freshly ground black pepper
Homemade Italian Dressing:
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.
Homemade Italian Dressing:
Yield: 3 1/2 cups
To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 days.
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Kardea Brown’s 5-STAR Summer Pasta Salad ⭐️☀️ Delicious Miss Brown | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. Round one at the Vegetarian Cafe, the chefs must create a meatless fried feast featuring mushroom jerky. Chef Taylor makes a fried zucchini parmesan sandwich with BBQ chips. Chef Joe prepares vegetarian fritto misto. Chef Jacob counters with fried asparagus, artichoke hearts and mushroom meatballs with gravy.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
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Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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.
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No Meat, No Problem 🍄🔥 | Flavortown Food Fight | S1 E11 Recap | Food Network
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Food
Guy Fieri Finds a Burger Oasis in the Arizona Desert 🍔🏜️ Diners, Drive-Ins and Dives | Food Network
Guy Fieri stops by Joe’s Farm Grill in Gilbert, Arizona, where locals line up for fresh burgers and comfort food staples served in a classic roadside spot. #FoodNetwork #GuyFieri #Cheeseburger #Arizona
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 Joe’s Farm Grill: https://www.joesfarmgrill.com
Follow them: https://www.facebook.com/JoesFarmGrill
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 Finds a Burger Oasis in the Arizona Desert 🍔🔥 Diners, Drive-Ins and Dives | Food Network
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Three chefs take on a full day of cooking, creating breakfast, lunch and dinner from three mystery baskets packed with unexpected ingredients! For breakfast, they must combine black forest bacon, ricotta pancakes, smoked salmon and prune juice. The lunch basket features quiche lorraine, purple cauliflower, blue shrimp and rosé wine, while dinner calls for chateaubriand, horseradish root, stone crab claws and tawny port. Which chef will serve up the winning three-course day?
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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/StreamOnHBOMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
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Chopped: Breakfast, Lunch and Dinner 🍳🥩 | Full Episode Recap | S15 E11 | Food Network
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