Ina Garten’s Pasta, Pesto and Peas combines creamy pesto, parmesan and sweet peas for an easy pasta salad that’s always a hit.
#InaGarten #BarefootContessa #FoodNetwork #PestoPasta
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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.

Pasta, Pesto and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings

Ingredients

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Pesto:
Yield: 4 cups

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

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Ina Garten’s 5-Star Pasta, Pesto and Peas 🫛🍽️ Barefoot Contessa | Food Network


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Season 11 of Diners, Drive-Ins and Dives takes Guy Fieri across the country in search of unforgettable local eats, with stops at spots like The Golden Bear in Sacramento, Mahony’s Po-Boys in New Orleans, Honey’s Sit ‘n Eat in Philadelphia and Steuben’s Food Service in Denver. From classic diners and neighborhood staples to seafood shacks and iconic sandwich joints, this season serves up standout comfort food from coast to coast. #FoodNetwork #DDD
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!

Timecodes:
0:07 – The Golden Bear in Sacramento, CA
6:00 – Mahony’s Po-Boys in New Orleans, LA
12:54 – Quahog’s Seafood Shack in Stone Harbor, NJ
18:38 – Honey’s Sit ‘n Eat in Philadelphia, PA
24:12 – The Pit Stop in Merrick, NY
31:08 – Steuben’s Food Service in Denver, CO
36:49 – Jimmy’s Down the Street in Coeur d’Alene, ID
43:47 – Foolish Craig’s in Boulder, CO
49:31 – Katie’s in New Orleans, LA
56:27 – Putah Creek Cafe in Winters, CA

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BINGE the Best of #DDD Season 11 with Guy Fieri 🔥🍴 Diners, Drive-Ins and Dives | Food Network


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This is Molly’s heartier version of fast-food fried fish sandwiches, with clever Midwestern wordplay. They feature deep-fried flaky pieces of cod topped with melty American cheese and tangy ketchup tartar sauce, served on super-soft challah buns… these are fish-tastic.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Fillet #Fish
Get the recipe ▶ https://foodtv.com/4yBnyQi
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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!

Filet-ope-Fish
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 sandwiches

Ketchup Tartar Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup finely diced dill pickle
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Fish:
Neutral oil, for frying
2 large eggs
1/4 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoons paprika
3 cups panko breadcrumbs
1 pound Atlantic cod, cut into 4 pieces, 1/2 inch thick and trimmed to fit bun of choice
Flaky salt
4 slices American cheese

Assembly:
4 challah rolls, toasted with butter
4 cups shredded iceberg lettuce
Dill pickle chips
Lemon wedges

Directions

Special equipment: a deep-fry thermometer

For the ketchup tartar sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, dill pickle, fresh dill, lemon juice, onion powder, parsley, Worcestershire sauce and salt and pepper to taste. Set aside, either at room temperature or in the refrigerator, until ready to use.

For the fish: In a shallow pan with high sides, heat 1 inch of neutral oil over medium heat until an oil thermometer reaches 325 degrees F.

In a shallow bowl or baking pan, whisk together the eggs, cornstarch, garlic powder, onion powder, kosher salt and paprika. In a separate shallow bowl or baking pan, add the panko. Place the fish in the egg mixture and fully coat, allowing any excess to drip off. Then add the coated fish to the panko, firmly pressing down so that each piece is fully coated in breadcrumbs.

To fry: Carefully add each piece of breaded fish into the hot oil, making sure to not overcrowd the pan. Fry for 1 to 2 minutes on each side until golden brown. Remove to a cooling rack set over a baking sheet to drain of excess oil. Season with flaky salt and top with a slice of American cheese, to melt.

To assemble: Slather ketchup tartar on both sides of the challah rolls. Add shredded lettuce to the bottom half. Top with a piece of cheesy fried fish and dill pickles. Finish with the top bun. Serve with lemon wedges on the side. Enjoy immediately.

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Molly’s Fillet-Ope-Fish | Girl Meets Farm | Food Network


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Which BBQ is the best in America? Food Network’s top chefs count down the nation’s most mouthwatering barbecue, from Texas to North Carolina and beyond. Did your favorite make the list?
#Top10 #FoodNetwork #BBQ
Watch more #Top10 on HBO Max!
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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 – #5
1:54 – #4
4:31 – #3
7:27 – #2
10:04 – #1

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
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ranking the Top 5 BEST BBQ in America 🍖🔥 Food Network’s Top 10


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This dish is Ree Drummond’s take on a childhood favorite!

Get the recipe 👇

One-Pot Homemade O’s
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings

Of all the childhood convenience delights in my memory – and there are many, as I am a proud, preservative-raised member of Gen X – SpaghettiOs are definitely in the top ten. To this day, I would not hesitate for one second to crack open a can and eating a bowl all by myself…watching Gilligan’s Island on a damask sofa, preferably! (And wearing Love’s Baby Soft perfume and waiting for Steve-O to call…) This one-pan, from-scratch re-creation of the original canned delicacy is a delicious dead-ringer. While it’ll never quite live up to the original, I think it’s worthy of becoming a new family favorite, no matter what generation you’re a card-carrying member of!

Ingredients

3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
6 tablespoons tomato paste
4 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 cup half-and-half
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of kosher salt, plus more to tase
12 ounces uncooked anelletti (ring) pasta
1/4 cup grated Parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving

Directions

Heath the oil in a deep skillet over medium-high heat. Add the onion, garlic, and rosemary and cook stirring often, for 2 minutes until the onion begins to soften.

Add the tomato paste and stir, cooking the mixture for an additional minute.

Add the broth, stirring constantly and the half-and-half.

Stir to combine, then add the paprika, chili powder, cayenne, and salt.

Stir and bring the mixture to a gentle boil. Then add the cute pasta circles! The pasta cooks in the sauce, so no need to boil it separately!

Stir in the pasta, reduce the heat to low, and let the mixture cook, stirring frequently, for 10 to 12 minutes until the pasta is cooked and most of the liquid is absorbed. Add a little more broth if needed toward the end of the cooking process, if the pasta needs a little more time.

Turn off the heat and stir in the Parmesan.

Dish it up immediately and sprinkle on more Parmesan and some parsley.

Cook’s Note
Variation: Use elbow macaroni, corkscrew pasta, or farfalle. Stir in cooked broccoli florets right before serving. Top each bowl with sliced grilled chicken.

Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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