With heavenly pumpkin flavor and luscious cream cheese icing, Ree’s rolls are the epitome of a cozy autumn treat.
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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!

Pumpkin Cinnamon Rolls
Recipe courtesy of Ree Drummond
Total: 3 hr 5 min
Active: 1 hr
Yield: 24 servings
Level: Intermediate

Ingredients:

Dough:
1 1/2 cups whole milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 package (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for
flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans

Filling:
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans

Frosting:
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if needed
2 tablespoons butter, melted
Dash of salt

Directions:

For the dough: In a large saucepan, combine the milk, vegetable oil and granulated sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to
cool until the mixture is warm to the touch but not too hot.

Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the
pumpkin puree until combined.

Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. Sprinkle it into the
saucepan and stir until it just comes together. Cover the saucepan with a dish towel and
set in a warm, draft-free place for 1 hour.

After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in the
baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking
dish) and smear it all over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is
overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and
roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle the melted butter over the dough and smear it all over the surface
with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and
nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering
all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Starting at the top, roll the dough toward you into a large log, moving back and forth
down the line of dough (in a “typewriter” motion) and always rolling toward you. Roll it
tightly as you go so the rolls with be nice and neat.

When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by combining the cream
cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until
fluffy, adding more milk if you’d like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over
the frosting, then allow them to sit for 15 minutes before serving.

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Mika Leon is sharing every tested trick and trusted secret behind her favorite recipe!

Mika’s brand-new cookbook, Cuban Soul, is available to order now: https://foodtv.com/4wOX37N

Get the recipe 👇

Lechón Asado (Slow-Roasted Pork Shoulder)
Level: Easy
Total: 1 day 5 hr (includes marinating time)
Active: 20 min
Yield: 8 to 10 servings

For Cubans, Christmastime is the biggest time of the year, especially Noche Buena, or Christmas Eve. I was born on Christmas Day, which means not only am I my family’s greatest gift, but my grandfather’s legendary lechón was always made in my honor. This recipe keeps his tradition alive with his secret citrus-based marinade, an overnight soak, and hours of slow roasting to coax out garlicky, tangy flavors.

Ingredients

2/3 cup fresh orange juice (from about 2 oranges)
1/3 cup fresh lime juice (from about 4 limes)
1/3 cup extra-virgin olive oil
24 garlic cloves (from 2 to 3 heads)
1 large white onion, quartered
2 tablespoons dried oregano
1 tablespoon ground cumin
3 tablespoons fine kosher salt
3 teaspoons freshly ground black pepper
6 pounds bone-in, skin-on pork shoulder
Distilled white vinegar

Directions

In a blender, combine the orange juice, lime juice, olive oil, garlic, onion, oregano, cumin, 1 tablespoon of the salt, and 1 teaspoon of the pepper. Blend on high speed until smooth, about 3 minutes.

Place the pork shoulder, skin side up, in a large baking dish. Make three diagonal cuts across the skin in one direction, then three more in the opposite direction. Flip the pork over and make several deep cuts down to the bone. This creates pockets for the marinade. Generously season the entire shoulder with the remaining 2 tablespoons salt and 2 teaspoons pepper, massaging them into the cuts and pockets. With the skin side down, pour the marinade over the pork, ensuring it gets into the pockets. Turn the pork skin side up, then cover with plastic wrap and refrigerate for at least 24 hours or up to 2 days.

Preheat the oven to 350 degrees F.

Discard the plastic wrap. Use a damp paper towel to wipe the marinade from the pork skin. Use another paper towel soaked with vinegar to wet the skin. The vinegar will help the skin dry out for that perfect crispy chicharron layer as it roasts. Tent the baking dish with aluminum foil, ensuring it doesn’t touch the skin. Bake for 3 to 4 hours, or until the pork is incredibly tender.

Remove the foil and increase the oven temperature to 425 degrees F. Bake for another 20 to 25 minutes, or until the skin is golden brown. Set the broiler to high and broil for 3 to 4 minutes, or until the skin is very crisp, watching closely to avoid burning. Transfer the pork to a large cutting board and let rest for 10 minutes before serving.

To carve the pork: Remove all the chicharron and transfer to a serving plate. Shred all the lechón meat using two forks and transfer to a separate serving plate. Spoon a little bit of the mojo from the bottom of the baking dish over the meat (it’s very salty, so don’t add too much). Pour the rest of the mojo into a gravy boat or small bowl and place it next to the pork for self-serving.

Adapted from Cuban Soul by Mika Leon 2026. Published by Union Square & Co., an imprint of Grand Central Publishing, a division of Hachette Book Group. Photography by Lauren Vied Allen.

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Things get frightful as chefs face gummy candy, congealed blood and other ingredients in a monstrously difficult Halloween challenge. Who will survive the Chopping block?
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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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The SPOOKIEST Halloween Challenges 💀 Chopped | Food Network


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See the dramatic before-and-afters of Yueh Tung Restaurant, La Mexicana, ēst Restaurant and more on Restaurant Impossible: Last Call!
#RestaurantImpossible
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Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse. With expertise, honesty and empathy, they tackle both the business and personal issues, while revamping every menu and dining room along the way.

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.

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The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network


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Guy Fieri visits Don Chow Tacos in Santa Monica, CA, where they serve up Asian-Mexican fusion, including a BBQ Chinese Pork Taco topped with barbecue pork.
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 Don Chow Tacos: https://donchowtacos.com
Follow them: https://www.facebook.com/donchowtacos

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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Guy Goes Crazy for These BBQ Chinese Pork Tacos! 🌮🔥 Diners, Drive-Ins and Dives | Food Network


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