Food
Ree Drummond’s Breakfast Croissants | The Pioneer Woman | Food Network
Ree’s breakfast croissants are filled with a delicious combination of eggs, cured meat and cheese, all wrapped in puff pastry. They are ideal for a grab-and-go meal on busy mornings.
#ReeDrummond #ThePioneerWoman #FoodNetwork #BreakfastCroissants
Stream #ThePioneerWoman on HBO Max: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/47scVE6
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Breakfast Croissants
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 10 min (includes cooling time)
Active: 30 min
Yield: 8 servings
Ingredients
Sheet Pan Eggs:
2 tablespoons salted butter, melted, for the pan
1/4 cup heavy cream
6 large eggs, beaten
Kosher salt and freshly ground black pepper
Croissants:
2 sheets puff pastry (from a 17.3-ounce box)
1/2 cup sun-dried tomato pesto
1/2 cup shredded mozzarella
16 slices soppressata
2 large egg yolks, beaten
2 tablespoons Italian seasoning
Directions
For the sheet pan eggs: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to come up the sides.
Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter.
Mix the cream, eggs and a good pinch of salt and pepper in a bowl. Pour the mixture into the prepared sheet pan and bake until the eggs are set, 10 to 12 minutes. Remove from the oven and let cool slightly, about 5 minutes. Using the parchment overhang, remove the cooked eggs from the sheet pan. Cut into four long strips, then cut each strip in half crosswise. Set aside.
For the croissants: Meanwhile, lay out the puff pastry. Using a pizza cutter, cut each puff pastry sheet into four 2-inch strips. Spread a tablespoon of the pesto on each strip, leaving a small gap at the top of each. Sprinkle the mozzarella over the pesto. Add 2 slices soppressata to each, folding as needed to fit on the pastry. Add a strip of eggs to each. Brush the top edge with some of the egg yolk, then fold over the puff pastry in 2-inch segments, allowing the pastry to meet the egg wash. Press lightly to seal. Repeat until you have 8 rolls.
Place on a parchment-lined baking sheet. Brush the tops with the remaining egg yolk and sprinkle over the Italian seasoning. Bake until golden and crisp, 20 to 22 minutes.
Let cool for a few minutes before serving.
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 MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork
Ree Drummond’s Breakfast Croissants | The Pioneer Woman | Food Network
source
Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3gSpRba
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 40 min
Yield: 4 servings
Ingredients
10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges
Directions
Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
Bring a large pot of salted water to a low boil.
Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#GeoffreyZakarian #TheKitchen #FoodNetwork #RicottaGnudi
Geoffrey Zakarian’s Ricotta Gnudi with Browned Butter | The Kitchen | Food Network
source
Food
Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Highway Inn & Ho‘okipa Catering in Waipahu, Hawaii, where a family-run restaurant serves authentic Hawaiian favorites made with fresh local ingredients and generations of tradition. #FoodNetwork #GuyFieri ##Hawaii
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!
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 Highway Inn & Ho’okipa Catering: https://www.myhighwayinn.com
Follow them: https://www.facebook.com/myhighwayinn
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 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
Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network
source
Food
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
Guy tries the horseshoe sandwich, piled high with eggs, meat, gravy and potatoes at a steel Quonset hut in Springfield, Illinois!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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!
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!
Find it at Charlie Parker’s Diner: https://charlieparkersdiner.com
Follow them: https://www.facebook.com/profile.php?id=100063530171456
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
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#GuyFieri #DDD #FoodNetwork #HorseshoeSandwich #Illinois #Throwback
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
source
How to Cook Like an Italian: Part 7 🇮🇹
This recipe might just involve a trip to the hardware store…! 🧱 Today, Gabe is making authentic Italian Pollo al Mattone — the crispiest, juiciest chicken you will ever make in your life. This traditional Tuscan technique uses heavy weight to press the chicken flat against the pan, ensuring 100% skin-to-heat contact. The result? Incredibly crisp skin and juicy, tender meat.
Gabe makes a fragrant salt rub — infused with rosemary, sage, garlic, lemon and fennel — that can be made ahead and stored, making future roast chickens even easier. Finished with a quick lemon pan sauce and plenty of fresh lemon wedges, this is the kind of simple, rustic dinner that feels both comforting and special, especially when served with Gabe’s rustic panzanella recipe.
Get the recipes:
▶ Chicken al Mattone: https://foodtv.com/4vuIQMF
▶ Panzanella: https://foodtv.com/4vzcEry
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
00:39 – Make Italian Dry Brine
00:53 – Add Ingredients to Food Processor
02:32 – Spatchcock the Chicken
03:18 – Flatten the Chicken
03:41 – Put Dry Rub on Chicken
04:19 – Put Chicken in Fridge for 4 Hours
04:32 – Wrap Brick in Foil
05:55 – Warm Oil & Herbs in a Cast Iron Skillet
06:19 – Place Chicken in Skillet
06:42 – Place Brick on Top of Chicken
06:59 – Put Skillet in Oven
07:14 – Flip Chicken & Place in Oven Again
07:43 – Let It Rest
08:15 – Carve Chicken
08:57 – Pour Lemon & Oil Mixture on Top
10:00 – Taste!
10:40 – Cut Up Bread
11:23 – Put Oil & Salt on Ripped Up Bread
12:00 – Cut Up Heirloom Tomatoes
12:46 – Salt the Tomatoes to Release Water
13:06 – Chop Up Other Vegetables
13:50 – Remove Bread from Oven
14:08 – Make Dressing from Tomato Water
14:30 – Soak Bread in Dressing
14:50 – Add in Tomatoes & Vegetables
15:05 – Add Celery Leaves, Basil, Parmesan & Seasoning
15:43 – Mix It Up
16:47 – Taste!
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.
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
▶ 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
#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Brick #Chicken #Panzanella
How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
source
Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #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!
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 Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau
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 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
Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y
source
-
Other2 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other2 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food2 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics2 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
News2 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Other2 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
Sports2 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other2 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Other2 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’