The search for the perfect blueberry muffin ends here 🫐

Professional baker and founder of The Hungry Gnome, Danielle Sepsy, shares her go-to recipe for irresistibly soft, bakery-style Blueberry Crumb Muffins. Her secrets? Frozen blueberries for better berry distribution, sour cream for extra moisture and tang, and a buttery cinnamon crumb topping that adds the perfect crunchy contrast to every bite. Danielle takes it over the edge with her homemade Whipped Vanilla-Orange Honey Butter 🤤 It really is the only recipe you’ll ever need!

Watch now and get ready for your Best. Bake. Ever.

What You’ll Learn:
🫐 Why frozen blueberries work better than fresh
🧁 How sour cream creates ultra-moist muffins
✨ The secret to a bakery-style crumb topping
👩‍🍳 Tips for achieving tall, fluffy muffins

Get the recipes:
▶ Blueberry Crumb Muffins: https://foodtv.com/4xr3oGW
▶ Whipped Vanilla-Orange Honey Butter: https://foodtv.com/3UZ5eRN

0:00 – Intro
0:34 – Inside Danielle’s bakery
1:38 – Make the batter
5:47 – Let the batter rest
6:00 – Make the cinnamon crumb topping
8:00 – Layer the batter
9:30 – Bake the muffins
10:00 – Make the honey butter
13:56 – Serve

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻‍🍳 Check out her bakery: https://foodtv.com/3UmneW0

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 restaurants 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/4uJPKhw
▶ 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
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Blueberry #Muffin #TheHungryGnome

source

Michael Symon’s quick-marinated scallops are grilled, then basted with a lemon, garlic and oregano marinade.
#MichaelSymon #SymonsDinners #FoodNetwork #Scallops
Get the recipe ▶ https://foodtv.com/4gQklUR
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Quick Marinated Grilled Scallops
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 30 min (includes marinating time)
Active: 20 min
Yield: 4 servings

Ingredients

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher’s twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dry with a paper towel

Directions

Set up a grill for high heat by building coals evenly on the bottom of the grill.

For the marinade: In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.

Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

Cook’s Note: If serving scallops with Potato Zucchini Pancakes, drizzle all with a bit of hot honey for extra deliciousness.

Special equipment: grill, butcher’s twine

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/4uJPKhw
▶ 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
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Michael Symon’s Marinated Grilled Scallops 🔥 Symon’s Dinners Cooking Out


source

Ina Garten loves mixing fancy and casual fare, and she’s sharing her secrets to this winning mashup of high and low. She pairs an elegant Roast Filet of Beef with simple Mustard Mayo Horseradish and Crusty Baked Potatoes with Whipped Feta.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/3TIrz5P
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten 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!

Filet of Beef with Mustard Mayo Horseradish Sauce
Recipe courtesy of Ina Garten
Level: Easy
Total: 1 hr 30 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Directions

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.

Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it’s important.

Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.

Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.

Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Copyright 2018 by Ina Garten. All rights reserved.

▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://x.com/FoodNetwork
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ WEBSITE: https://www.foodnetwork.com

Ina Garten’s Filet of Beef with Mustard Mayo Horseradish Sauce | Barefoot Contessa | Food Network


source

Guy Fieri finds seriously great food in the most unexpected places! Think: Carnitas tacos and pork quesadillas at a gas station⛽ Prodigal Pig Pizza at a church ⛪ Bison hash at a bowling alley! 🎳
#FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
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!

0:00 – Intro
0:05 – Carnitas Taco
4:54 – Corned Beef Sandwich
8:18 – Chicken and Briskets
11:44 – Torta
15:47 – Prodigal Pig Pizza
20:42 – Duck L’Orange
24:28 – Bison Hash

Bob’s Taco Station – https://bobstacos.com
The Burns Pub & Restaurant – https://theburnspub.com
Los Bocados – https://losbocados.com
Taco Bus – https://taco-bus.com
Grace and Hammer – https://www.graceandhammer.com
Chef Point Cafe – https://www.chefpointcafe.org
Bryant Lake Bowl – https://www.bryantlakebowl.com

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 restaurants 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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Great Food in Unexpected Places with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network


source

Ree Drummond’s Slow-Cooker White Chicken Chili combines shredded chicken, white beans, green chiles and Monterey Jack cheese for a hearty, comforting meal.
#ReeDrummond #ThePioneerWoman #FoodNetwork #WhiteChickenChili
Get the recipe ▶ https://foodtv.com/3NbRIn4
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Slow-Cooker White Chicken Chili
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 8 hr 25 min
Active: 25 min
Yield: 6 to 8 servings

Ingredients

6 boneless, skinless chicken breast fillets
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons dried oregano
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Kosher salt and ground white pepper
1 pound dried Great Northern beans, soaked overnight and rinsed
4 stalks celery, chopped
4 cloves garlic, minced
2 cans green chiles, chopped
2 medium onions, diced
2 green bell peppers, chopped
1 jalapeno, sliced
4 cups chicken broth
1 cup whole milk
1/4 cup masa
1 1/2 cups frozen sweet corn
Juice of 1 lime
1/2 cup grated Monterey Jack cheese, plus more for serving
Sour cream, for serving
Chopped fresh cilantro, for serving
Corn tortillas, warmed, for serving

Directions

Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours.

Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes.

Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ 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
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ree Drummond’s MUST HAVE Slow-Cooker White Chicken Chili🍴🤩 The Pioneer Woman | Food Network


source