Food
Shrimp Wontons 🍤✨
Pro tip: Soak the shrimp in a baking soda solution to help keep the filling juicy and bouncy, not mushy!
Get Andy Liang’s recipe👇
Shrimp Wontons
Recipe courtesy of Andy Liang
Level: Easy
Total: 1 hr 30 min
Active: 50 min
Yield: 50 to 55 wontons
Ingredients
Wontons:
2 pounds peeled, deveined large shrimp (see Cook’s Notes)
1 1/2 teaspoons baking soda
1/2 cup finely chopped scallions (about 2)
2 tablespoons cornstarch
1 1/2 teaspoons chicken bouillon powder
1 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon Shaoxing wine
Kosher salt
Small pinch ground white pepper
One 14-ounce package Hong Kong-style (yellow) square wonton wrappers
Sauce:
2 tablespoons Chinkiang vinegar
4 teaspoons soy sauce
1 teaspoon toasted sesame oil
Directions
For the wontons: Stir the shrimp, baking soda and enough cold water to cover in a large bowl until the baking soda is evenly distributed. Carefully transfer the bowl to the refrigerator and let sit uncovered for 30 minutes. Drain and discard the soaking water. Pat the shrimp dry with paper towels.
Reserve 1 1/2 cups shrimp and chop the remaining shrimp until sticky and a paste forms, about 4 minutes. Coarsely chop the reserved 1 1/2 cups shrimp until it’s in small bite-size pieces, about 1 minute. Wipe out the large bowl the shrimp soaked in and place both types of chopped shrimp in the bowl. Add the scallions, cornstarch, bouillon powder, sesame oil, sugar, Shaoxing wine, 1 1/2 teaspoons kosher salt and ground white pepper. Mix with gloved hands in one direction until a sticky film starts to form on the side of the bowl, about 1 minute. Gather and scoop all the filling in one hand and throw the mixture back into the bowl to release some of the air. Repeat this step 3 more times.
When ready to wrap the wontons, fill a small bowl with cold water for sealing them. Place a wonton wrapper on your palm and place a tablespoon of filling in the center of the wrapper. Using your finger, swipe all four edges of the wonton wrapper with a thin coat of water. Take the corner of the wrapper closest to you and join it with the opposite corner to form a triangle and pinch the sides close. Take the two opposite side corners and scrunch them to the middle corner to make folds and give you three points at the top. Firmly press the wrapper closer to the filling to seal. The closer you press the filling, the less air bubbles in the wonton to prevent it from bursting during cooking. Set the wonton filling-side down on a parchment-lined sheet pan. Repeat with the remaining filling. Make sure the wontons don’t touch.
You can cook the wontons immediately or cover them with plastic wrap and refrigerate for up to 2 hours. You can also freeze the wontons in a single layer until solid. Once frozen, transfer to a resealable freezer bag, remove excess air and freeze for up to 2 months.
To cook the wontons, bring a large pot of water to a boil. Season the water with 1 tablespoon salt. Gently add 10 to 15 wontons to the water. Boil until the wontons float to the top and the skin is translucent, about 4 minutes per batch. Transfer to a platter with a slotted spoon. Repeat with the remaining wontons.
For the sauce: Combine the vinegar, soy sauce and sesame oil in a small bowl. Serve alongside the warm wontons.
Cook’s Note
We recommend large shrimp for the ideal texture. Be sure the shrimp weighs 2 pounds after peeling, not before. A 2-pound bag of defrosted frozen peeled shrimp is convenient, just make sure to remove the tail shells if they’re left on.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Sunny makes her spicy version of her mom’s macaroni and cheese.
#SunnyAnderson #TheKitchen #FoodNetwork #MacandCheese
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/46un4O7
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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!
Spicy Macaroni and Cheese
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
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Sunny Anderson’s Macaroni and Cheese | Food Network
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Marc, Alex and Geoffrey spike their dessert dishes with champagne.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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!
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Food
Brian & Mika Kleinschmidt Reveal Wildest Features in HGTV Smart Home 2026 | Food Network Obsessed
Brian and Mika Kleinschmidt join the pod to talk about their latest project, the all-new HGTV Smart Home 2026.
The winningest duo on HGTV shares what it was like designing the $1.3 million Orlando dream home, the challenge of balancing luxury with smart technology, and the features they’re most excited for fans to see… including hidden rooms, a shoe carousel, a four-screen TV wall, and a backyard built for year-round vacation living. They also discuss why involving their daughter Jade in the design process made this Smart Home experience especially meaningful.
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Brian & Mika Kleinschmidt Reveal Wildest Features in HGTV Smart Home 2026 | Food Network Obsessed
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How to Cook Like an Italian: Part 2 🇮🇹
Roasting a whole fish *might* feel intimidating, but Chef Gabe Bertaccini is here to reveal the real secret: It’s actually one of the simplest, most foolproof ways to cook seafood. In this episode, Gabe roasts a whole branzino the Italian way with simple and fresh ingredients. Because it cooks on the bone, the flesh stays remarkably moist and tender, and a hot oven does most of the work, crisping the skin while the herbs and lemon tucked inside flavor the fish from within.
Gabe finishes his fish with salmoriglio, a bright Sicilian lemon and herb sauce that comes together in just a few minutes. It’s wonderfully versatile, too: spoon it over any grilled or roasted fish, drizzle it on chicken or steak or use it on roasted or grilled vegetables.
He rounds out this coastal meal with his Pantelleria Potato Salad, which hails from a small island far off the western coast of Sicily. It’s a perfect summer salad that uses ingredients in every Sicilian kitchen: capers, olives, herbs and a nice sprinkle of Sicilian oregano.
Get the recipes:
▶ Roasted Branzino with Salmoriglio: https://foodtv.com/4ehDIoC
▶ Pantelleria Potato Salad: https://foodtv.com/4orY9E0
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
00:30 – Go to Seafood Market
01:17 – How to Cook Branzino
02:00 – Score the Branzino
02:36 – Make the Garlic Oil
03:07 – Stuff the Branzino
03:56 – Brush with Garlic Oil
04:36 – Put It In the Oven
04:34 – Make the Salmoriglio
06:58 – Remove Branzino from Oven
07:32 – Finish with Salt and Salmoriglio
07:55 – Make the Potato Salad
08:20 – Prep Potatoes and Green Beans
09:45 – Make the Dressing
11:45 – Bring It All Together
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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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How to Cook Roasted Branzino Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝
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Guy Fieri brings basketball creator @Jesser to his Feast Club for off-the-charts barbecue and bar games. Between bites of Guy’s all-time favorite ribs, Jesser breaks down his wild journey from high school dropout to judging the NBA Dunk Contest. Then things get heated when he battles Guy in a brutal 5-level spicy wings challenge 🥵
CHAPTERS:
00:00 Introduction
01:05 Surprising Guy’s Son
01:53 How Jesser Blew Up
03:54 The Hardest Part of Being a Creator
4:36 Next Level Sticky BBQ Ribs
5:54 The Best Meals We’ve Ever Eaten
6:41 From 2K To The NBA
7:34 Giannis Had Jesser Starstruck!
9:18 Who’s The GOAT?!
9:44 Meeting LeBron
12:28 Let the Bar Games Begin!
17:42 5 Levels of Spicy Wings
19:27 Heading To Triple D!
About Guy’s Feast Club
It’s all flavor, no filler. Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo, and big eating energy. Pull up a chair, you’re in the club now.
Guy Fieri vs. @Jesser: 5-Level Spicy Wings Challenge
Music credit: Suman Chatterjee
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