Food
Molly Yeh’s Beef and Rutabaga Hand Pies | Girl Meets Farm | Food Network
Pie, but make it savory and filling! Molly’s Beef and Rutabaga Hand Pies should do the trick 🌟
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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!
Beef and Rutabaga Hand Pies with Jalapeno Ketchup
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 10 min (includes chilling time)
Active: 55 min
Yield: 6 pastries
Ingredients
Pastry:
2 1/2 cups all-purpose flour, plus more as needed
1 teaspoon sugar
1 teaspoon kosher salt
1 1/2 sticks cold unsalted butter, cut into small pieces
1 large egg, separated
1 tablespoon cider vinegar
Filling:
12 ounces sirloin steak, cut into 1/4-inch dice
1 medium carrot, finely diced (about 3/4 cup)
1 medium russet potato, peeled and finely diced (about 1 cup)
1 small rutabaga, peeled and finely diced (about 1 cup)
1/2 medium onion, finely chopped (about 1 cup)
2 teaspoons chopped fresh thyme
1 teaspoon kosher salt
Freshly ground black pepper
Spicy Ketchup, recipe follows
Spicy Ketchup:
1/2 cup ketchup
2 tablespoons chopped pickled jalapeno plus 2 teaspoons brine from the jar
1 teaspoon Worcestershire sauce
Directions
For the pastry: Combine the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the cold butter and pulse until the butter is the size of small peas. Whisk the egg yolk, vinegar and 1/2 cup ice water together in a spouted measuring cup. Drizzle over the flour mixture and pulse just until the dough comes together. (If the dough is too crumbly, add a little more water; add more flour if it is too wet.) Dump the dough onto a floured counter and knead a few times to bring it together. Roll into a fat log and wrap in plastic. Chill until firm, about 1 hour.
For the filling: Combine the beef, carrot, potato, rutabaga, onion, thyme, salt and pepper in a large bowl and mix well.
To make the pasties, cut the chilled dough crosswise into 6 equal pieces. Roll each piece on a floured surface to an approximate 6-by-8-inch oval. Pack a scant cup of the filling in a measuring cup and invert near the bottom of the oval to make a high mound of filling. Beat the remaining egg white in a small bowl with a splash of water. Brush the edges of the pasty with the egg wash. Fold the top of the pastry over the filling and press the dough to make a circular mound of filling in the center. Trim the edges of the dough, if needed, to even them out. Crimp the edges of the pastry and cut two air vents in the top. Place on a parchment-lined baking sheet. Repeat with the remaining dough and filling. Chill 30 minutes.
Preheat the oven to 400 degrees F.
Brush the chilled pasties with egg wash. Bake the pasties 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake until deep golden and cooked through, 30 to 35 minutes more.
Serve the pastries with Spicy Ketchup.
Spicy Ketchup:
Combine the ketchup, jalapenos, brine and Worcestershire in a small bowl. Chill while the pasties bake.
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#MollyYeh #GirlMeetsFarm #HandPies #FoodNetwork
Molly Yeh’s Beef and Rutabaga Hand Pies | Girl Meets Farm | Food Network
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Guy Fieri is on a mission to feed Bobby Lee and Andrew Santino. This results in an 8-course Italian feast full of meatballs, arancini, chicken parm, lasagna, and the debut of bulgogi pizza aka the @BadFriends pizza. Between Bobby’s questionable table manners and Andrew’s brutal honesty, they talk about bombing on stage, childhood food trauma and
prove that there’s always room for ice cream.
00:00 What Do You Want to Eat?
01:06 A Toast! (Things Get Weird)
03:10 The Triple D Traveling Tour Case
04:00 Meatballs & Bobby’s Hand Inspection Protocol
7:17 Arancini & The Godfather Bit
8:08 Unpacking Childhood Food Trauma
9:46 Linguine & Clams With A Side of Metaphors
11:07 Chicken Parm & Bombing on Stage
15:33 The Perfect Lasagna
18:17 Cavatelli & Bubble Guts
19:49 The Korean-Italian Mystery Course
23:55 Ice Cream Truck Finale
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.
Bobby Lee & Andrew Santino Can’t Behave on Guy’s Feast Club
Music credit: Suman Chatterjee
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This custardy egg banchan is the DEFINITION of light and fluffy ☁️😮
Get the recipe for Gyeran Jjim ▶ https://foodtv.com/3bXez48
Gyeran Jjim
RECIPE COURTESY OF JACKIE JI YOON PARK FOR FOOD NETWORK KITCHEN
Level: Easy
Total: 15 min
Active: 10 min
Yield: 2 to 3 servings
Ingredients
1 tablespoon mirin
6 large eggs
Kosher salt
1 teaspoon sesame oil, plus more for serving
1 teaspoon dashi powder (beef or seafood flavor)
1 teaspoon thinly sliced scallion greens
Directions
Special equipment: a 3-cup (5.5-inch diameter) Korean earthenware pot
Whisk together the mirin, eggs and 1 teaspoon salt in a medium bowl. Set aside.
Brush a 3-cup (5.5-inch diameter) Korean earthenware pot with sesame oil. Combine 1/2 cup water and the dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring gently and constantly with a rubber spatula, keeping an eye on the egg and scraping every bit on the bottom, until the egg is puffed up in the center and almost set but still slightly jiggly, 3 to 4 minutes. There will be a bit of weight and slower movement as the egg sets.
Put a small heatproof bowl on top as a lid and cook over low heat, an additional 2 to 3 minutes. (As it cooks, some liquid will seep through and splatter; that is okay.) Turn off the heat and let rest for 1 minute. Carefully remove the lid and garnish with the scallion greens and sesame oil. Serve with rice and side dishes.
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For Americans, a slice of pizza is the perfect quick food. For Koreans, it’s kimbap! Kimbap is so nostalgic for Esther, who grew up eating it on picnics, school trips and car rides.
And though it might look like it, kimbap is NOT sushi ❌ Unlike sushi, the rice is seasoned with sesame oil and salt instead of vinegar and all of the fillings are cooked — usually a mix of protein, vegetables and pickles — but you can fill your kimbap with whatever you have on hand!
It goes perfectly with her Lemon Ramyun, another comfort for Esther that takes something as as simple as a pack of ramyun (Korean ramen) and turns it into something a little more fun and elevated with garlic, lemon, Parmesan and egg yolk.
Get the recipes:
► Kimbap: https://foodtv.com/4wvhnvb
► Lemon Ramyun: https://foodtv.com/4aKgOVZ
0:00 – Intro
00:46 – Prep the Vegetables
01:00 – Make the Tuna
01:09 – Lay Out Deli Ham and American Cheese
01:13 – Cook Omelet and Carrots
02:27 – Prepare the Rice
03:23 – Slice the Omelet
03:53 – Get Ready to Roll
06:07 – Brush with Sesame Oil
06:28 – Roll More Kimbap
07:06 – Slice the Kimbap
07:21 – Take a Bite
08:28 – Make the Lemon Ramyun
09:06 – Put Olive Oil, Garlic, Seasoning Pack, Ramen and Lemon Zest in Pan
09:42 – Pour Water In and Bring to a Boil
09:47 – Combine the Egg Yolk, Parmesan and Lemon Juice
10:17 – Add the Instant Ramen
10:24 – Temper Egg Mixture with the Broth
11:22 – Plate and Garnish
12:05 – Taste It!
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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!
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Kimbap #Ramyun
How to Make Kimbap — the Perfect On-the-Go Comfort Food — Esther Choi’s Way ✨
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Calling all peanut butter fiends! Whether you like your jars smooth or chunky, tune in to see how Skippy Peanut Butter, Reese’s Peanut Butter Cups, Butterfinger Bars and more are made.
#Unwrapped #FoodNetwork #PeanutButter
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
0:00 – Intro
0:09 – Skippy Peanut Butter
3:46 – Reese’s Peanut Butter cups
7:20 – Butterfinger
11:08 – Tastykake’s Kandy Kake
13:26 – Snyder’s of Hanover Peanut Butter Pretzel Sandwiches
Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
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How Peanut Butter Favorites Are Made 🥜 | Unwrapped (Throwback) | Food Network
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Which pizza is the best in America? Food Network’s top chefs count down the nation’s most irresistible pies, from slices in New York City to standout deep dish in Chicago and Las Vegas. Did your favorite make the list?
#Top10 #FoodNetwork #Pizza
Watch more #Top10 on HBO Max!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 – Grandma White Pie
2:08 – Clams Casino
3:35 – Tomato Pie
6:31 – Bianco Verde
9:15 – Burrata Slice
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.
Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
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