Food
Ayesha Nurdjaja’s Mushroom Arayes | Bobby’s Triple Threat | Food Network
Who doesn’t want a crispy stuffed pita? Maitake mushrooms are cooked with caramelized onions, herbs and garlic, then stuffed in pita and crisped. The arayes are served with spicy, cooling lemon crème fraîche for dunking.
#BobbysTripleThreat #BobbyFlay #FoodNetwork #AyeshaNurdjaja #Arayes
Watch Ayesha on #BobbysTripleThreat Tuesdays at 8|7c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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Get the recipe ▶ https://foodtv.com/4mA7Hei
Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby’s three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans’ combined score, they’ll walk away with $25,000.
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!
Mushroom Arayes
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 1 hr 30 min
Active: 1 hr 30 min
Yield: 4 to 6 servings
Ingredients
3 large Spanish onions
1/2 cup extra-virgin olive oil, plus 1 tablespoon for cooking and more for drizzling at the end
1 pound maitake mushrooms (substitute cremini or oyster mushrooms, or use a combination), cleaned and chopped
Leaves from 8 sprigs thyme
2 cloves garlic, minced
1 teaspoon crushed red pepper, ground finely in a spice grinder or with a mortar and pestle
1 teaspoon kosher salt, plus more to taste
Zest of 1 lemon
8 sprigs flat-leaf parsley, chopped, plus leaves picked from 8 sprigs, for garnish
3 whole pitas, Angel Bakeries brand recommended
1/2 cup Lemon Crème Fraîche (recipe follows), or as desired for serving
Lemon Crème Fraîche:
2 cups crème fraîche
1 garlic clove, grated on a rasp grater
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Leaves from 2 sprigs thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
Cut the onions in half and slice them thinly. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté for a few minutes until the onions are softened. Reduce the heat to medium-low and cook for 40 to 60 minutes, stirring every few minutes, until the onions are soft and deeply colored. If they get dark or stick, add 2 tablespoons of water to deglaze the pan and continue to cook until caramelized. Remove from the heat and set aside. You should have about 3/4 cup.
Add 1/4 cup olive oil to a large skillet and place over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add the thyme, garlic, ground red pepper and the caramelized onions to the mushroom mixture and cook for an additional 5 minutes. Season with kosher salt to taste. Remove the cooked mushrooms and onions from the pan and set aside.
Add one third of the cooked mushroom-onion mixture to a blender or small food processor . Process until smooth. Fold the puréed onion and mushroom mixture into the rest of the sautéed mushrooms. Add the lemon zest and chopped parsley. Season with 1 teaspoon kosher salt, or to taste.
Cut the pitas in half and fill each half with 1/2 cup of the mushroom mixture. Pack each evenly and smooth the exposed mushroom with a knife or spatula so that the filling is flat and level with the cut edge of the pita. (See Cook’s Note.)
Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When the oil is hot, add the arayes, filling-side down. Sear until the filling is browned. Turn and brown the pitas slightly, about 3 minutes per side.
Remove the cooked pitas from the skillet. Drizzle with olive oil and sprinkle with the parsley leaves. Serve the arayes with the Lemon Crème Fraîche.
Lemon Crème Fraîche:
Whisk the crème fraîche, garlic, lemon zest and juice, olive oil, thyme, salt and pepper together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to 4 days. Makes about 2 cups.
Cook’s Note: The pitas can also be cut in half again once stuffed to make triangles for a party.
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Ayesha Nurdjaja’s Mushroom Arayes | Bobby’s Triple Threat | Food Network
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
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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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Guy Fieri visits The Oinkster in Eagle Rock, CA, a spot known for taking its time with fast food-style favorites, including their famous pulled pork and pastrami sandwich that Guy says you’ll “flip” for.
#FoodNetwork #GuyFieri #California #PulledPork
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!
Visit The Oinkster: https://theoinkster.com
Follow them: https://www.facebook.com/TheOinkster
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Fast Food But BETTER in California 🤤🔥 | Diners, Drive-Ins and Dives | Food Network
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Michael Symon’s City Chicken isn’t chicken at all! It’s skewered pork tenderloin coated in seasoned breadcrumbs, pan-fried until golden and finished until tender for a crispy, juicy comfort dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4402DIz
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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!
City Chicken
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 10 min
Active: 30 min
Yield: 4 servings
Ingredients
2 pounds cleaned pork tenderloin, cut into even 1-inch cubes
1/2 cup all-purpose flour
1 tablespoon plus 1 1/2 teaspoons sweet paprika
Kosher salt and freshly cracked black pepper
2 cups plain breadcrumbs
2 large eggs, beaten
Olive oil, for cooking
Directions
Special equipment: eight 6-inch skewers
Set up a grill for indirect heat, with one side on and one side off. If using charcoal, pile coals on one side only.
Thread pork cubes onto skewers, dividing evenly, and set aside.
In one bowl, whisk flour with 1 tablespoon paprika and season with salt and pepper. In a second bowl, combine breadcrumbs with 1 teaspoon paprika and season with salt and pepper. In a third bowl, whisk eggs with remaining 1/2 teaspoon paprika and season with salt and pepper.
Season pork skewers with salt and pepper. Dredge each skewer in flour, then egg, then breadcrumbs, shaking off excess between steps.
Heat a large cast-iron pan over direct heat on the grill and add enough olive oil to come about 1/8 inch up the side. Once hot, add skewers in batches and brown on all sides, about 2 to 3 minutes per side, without overcrowding.
Once all skewers are browned, return them to the pan, move the pan to indirect heat, and finish cooking until the internal temperature reaches 150 degrees F, about 15 to 20 minutes more. Serve.
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Michael Symon’s 5-Star City Chicken Isn’t Actually Chicken 🤔 Symon’s Dinners Cooking Out
khttps://youtu.be/LHxqCYxE184
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Guy Fieri heads to the Embarcadero in San Francisco to check out Pier 23 Cafe Restaurant & Bar, an outdoor bar with fantastic fresh seafood. He samples fish tacos made with fresh, semi-rare catch-of-the-day topped with fresh corn relish and slammin’ homemade slaw.
#FoodNetwork #GuyFieri #SanFrancisco #Seafood
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!
Visit Pier 23: https://www.pier23cafe.com
Follow them: https://www.instagram.com/pier_23_cafe
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
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Guy Savors KNOCKOUT Fish Tacos in San Francisco | Diners, Drive-Ins and Dives | Food Network
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