When hunger calls, Guy answers 📞 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 👊

WHO TO EXPECT:
▶ @Jesser 🏀 June 11
▶ @BadFriends (Bobby Lee and Andrew Santino) 👬 July 9
▶ @TonyHawk 🛹 August 13
▶ @bertkreischer❗September 10

🗓️ First episode drops Thursday, June 11 at 7pm EST on Food Network’s channel.
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode: https://foodtv.com/4e15m9g

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!

INTRODUCING: Guy’s Feast Club with Guy Fieri 🔥 Premiering Thursday June 11

Music credit: Suman Chatterjee

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Maneet Chauhan joins the pod to talk about one of Food Network’s most ambitious competitions yet: Chopped Castaways. Maneet shares what it was like judging a group of chefs dropped onto a remote island. She reveals why the experience felt unlike anything she’s ever done on television and why some of the food served on the island ranks among the best she’s ever tasted on Chopped.

Maneet also reflects on her latest season of BBQ Brawl, including welcoming Brooke Williamson into the captain’s chair, the emotional responsibility that comes with mentoring a team, and why helping chefs recognize their own potential is her favorite part of the job. Plus, she shares stories from her life in Nashville, her philosophy on following culinary instincts, her quest to saber 50 bottles of champagne before turning 50 and her ultimate Nashville food day.

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Learn More about Chopped Castaways: https://foodtv.com/4a0PfYj

Maneet Chauhan on Chopped Castaways, BBQ Brawl and Giving Life 500 Percent


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Food Network’s Scott Conant and Chef Laura Vitale bring chefs Nicolas Bour and R.J. Moody head-to-head in Bobby Flay’s kitchen. The key ingredient is tri tip. R.J. serves a savory tri tip taco with roasted corn salsa, while Nicolas answers with grilled tri tip and garlic chimichurri sauce. Only one chef will rise to claim the top spot in this intense culinary showdown. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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.
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Beat Bobby Flay: Tri Tip Throwdown 🥩 | Full Episode Recap | S13 E10 | Food Network


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Ree Drummond’s Twice-Baked Potatoes are fluffy baked potatoes filled with bacon, cheese, sour cream and green onions, then baked again until melty and golden with crispy skins.
#ReeDrummond #ThePioneerWoman #FoodNetwork #bakedpotatoes
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/326Xmzz
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!

Twice-Baked Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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500 5-Star Reviews 🌟 Ree Drummond’s Twice Baked Potatoes 🥔 The Pioneer Woman | Food Network


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Michael Symon’s spatchcock chicken is marinated with orange, oregano and spices, then grilled until charred and juicy for a flavorful main dish perfect for summer cookouts.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4tGzeOd
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Spatchcock Chicken
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 3 hr 30 min (includes marinating and resting times)
Active: 30 min
Yield: 4 servings

Ingredients

1 tablespoon fresh oregano leaves, chopped
1 teaspoon sweet or smoked paprika
1 teaspoon ground Urfa pepper
Zest and juice of 2 oranges
1/4 cup olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
Duck fat spray or olive oil spray

Directions

In a large mixing bowl, whisk together the oregano, paprika, Urfa pepper, orange zest and juice. Drizzle in the olive oil and season with salt and pepper.

Pat the chicken dry and turn it breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it’s breast-side up, then press down firmly to flatten the bird.

Place the chicken in a zip-top bag and pour in the marinade. Seal and massage to coat the chicken on all sides. Refrigerate and marinate for 2 to 6 hours.

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down over the direct heat and cook until the skin is charred, 3 to 5 minutes.

Flip the chicken and move it to the indirect heat side of the grill. Cover and cook until the thickest part of the chicken reaches an internal temperature of 165°F, about 45 minutes. Spray the chicken halfway through cooking with duck fat spray or olive oil spray.

Remove the chicken from the grill and let rest for 15 minutes before cutting into pieces and serving.

Cook’s Note

For indoor cooking, char the chicken skin-side down in a cast-iron skillet on the stovetop. Flip the chicken and transfer the pan to a 400°F oven. Roast until the chicken reaches an internal temperature of 165°F, about 45 minutes, spraying with duck fat or olive oil spray halfway through cooking.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

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Michael Symon’s Spatchcock Chicken 🍗🔥 Symon’s Dinners Cooking Out | Food Network


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