Chef Jonathan Wu faces Chef Kiran Patnam in a high-stakes culinary showdown for the chance to take on Bobby Flay. Chefs Amanda Freitag and Geoffrey Zakarian judge the first round, where cockles are the key ingredient. Jonathan serves clam toast with sherry cream sauce, while Kiran counters with white wine-steamed cockles, fried cockles and toasted crostini. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays 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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

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Beat Bobby Flay: Seafood Showdown Is Heating Up! 🔪🔥 Full Episode Recap | S14 E11 | Food Network


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Guy Fieri visits Mulberry Italian Ristorante in Lackawanna, New York, where they’re serving up homemade Italian classics like hearty lasagna.#FoodNetwork #GuyFieri
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit The Mulberry | Italian Ristorante: https://www.mulberryitalianristorante.com
Follow them: https://www.instagram.com/mulberryristorante

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Guy Fieri Finds Incredible Homemade Lasagna 🇮🇹🤌 Diners, Drive-Ins and Dives | Food Network


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Cook along with Jet and Ali Tila as they whip up white chicken chili with a classic wedge salad and mezcal margaritas for date night!
Get the recipe for White Chicken Chili ▶ https://foodtv.com/3RFBi5Q
Get the recipe for Mango Mez-Garitas ▶https://foodtv.com/3rvcgM4
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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!

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#JetTila #AliTila #InTheKitchenWithJetTila #FoodNetwork #WhiteChickenChili #MangoMezGarita

Ali and Jet Tila’s White Chicken Chili for Two | In the Kitchen with Jet Tila | Food Network


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Ina Garten is focusing on easy French food that you can make at home. First, her Easy Coquilles Saint Jacques is a typical French bistro take on scallops.
#InaGarten #BarefootContessa #FoodNetwork #CoquillesSaintJacques
Get the recipe ▶ https://foodtv.com/4q8JHBA
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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.

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!

Easy Coquilles Saint Jacques
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 1 hr 10 min
Active: 50 min
Yield: 6 servings

Ingredients

8 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
1 1/2 cups seafood stock or clam juice
1 cup heavy cream
1/2 teaspoon curry powder
Kosher salt and freshly ground black pepper
1 cup small-diced shallots (4 large)
12 ounces cremini mushrooms, caps brushed clean, stems discarded
1/4 cup Cognac or brandy
1 1/2 cups fresh bread crumbs
1/4 cup minced fresh flat-leaf parsley
5 ounces grated Gruyère cheese
1/4 cup good olive oil
2 pounds fresh bay scallops, drained, side muscles removed

Directions

Special equipment: six (1 1/2-cup) gratin dishes

Preheat the oven to 400 degrees and place six (1 1/2-cup) gratin dishes on 2 sheet pans.

Melt 4 tablespoons of the butter over medium heat in a medium saucepan. Add the flour and cook for 2 minutes, whisking constantly. Add the seafood stock and whisk until it is smooth and thickened. Whisk in the cream, curry powder, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Bring the sauce to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally. Set aside.

Heat the remaining 4 tablespoons of butter in a large (12-inch) sauté pan over medium-low heat. Add the shallots and sauté for 2 to 3 minutes, until tender. Slice the mushroom caps 1/2 inch thick, add to the shallots, and cook for 8 minutes, stirring often. Add the Cognac and cook for 1 to 2 minutes, until most of the liquid has evaporated. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper and set aside.

Combine the bread crumbs, parsley, Gruyère, and olive oil in a medium bowl and stir to moisten the crumbs. Set aside.

Add the mushrooms to the cream sauce. Add the scallops and 1 1/2 teaspoons salt, mix well, and divide among the gratin dishes. Sprinkle the bread crumb mixture evenly on top and bake for 20 minutes, until the scallops are cooked and the sauce is lightly browned and bubbly. Serve hot.

Reprinted from Make It Ahead, Copyright 2014 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s EASY Coquilles Saint Jacques | Barefoot Contessa | Food Network


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Guy Fieri digs into Omaha’s biggest comfort food favorites. From crispy chicken sandwiches and deep-fried tacos to spicy honey pizza and cheesy pasta, these Omaha spots are bringing big flavors to every bite.
#FoodNetwork #GuyFieri #Omaha
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:07 – Whole Bird Chicken Sandwich
3:14 – Cheese Wheel Pasta
6:05 – The OG Chicken Sandwich
8:27 – HoneyPeno Pizza
11:50 – The Jeffrey Sandwich
14:40 – Pig Ear Sandwich
16:38 – Deep Fried Tacos
19:29 – End Card

Visit the Spots:
Kitchen Table – https://www.kitchentableomaha.com
WD Cravings – https://wdcravings.com
Dirty Birds – https://dirtybirds69.com
Izzy’s Pizza Bus – https://www.izzysomaha.com
Block 16 – https://block16omaha.com
Big Mama’s Kitchen – https://bigmamaskitchen.com
California Tacos & More – https://www.foodnetwork.com/restaurants/ne/omaha/california-tacos-restaurant

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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Top #DDD Videos in Omaha, Nebraska with Guy Fieri | Diners, Drive-Ins and Dives | Food Network


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