Food
Ree Drummond’s Thanksgiving Mashed Potatoes Two Ways | The Pioneer Woman | Food Network
Ree’s counting down to the ultimate Thanksgiving dinner with the perfect make-ahead family feast. Her foolproof prep plan includes her Mashed Potatoes Two Ways, Pumpkin Gingersnap Cheesecake and Southern Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Thanksgiving
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Get the Mashed Potatoes Two Ways recipe ► https://foodtv.com/4p6v4Nq
Get the Pumpkin Gingersnap Cheesecake recipe ► https://foodtv.com/43tr1CC
Get the Southern Dressing recipe ► https://foodtv.com/4oHJMuA
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Mashed Potatoes Two Ways
Level: Intermediate
Total: 1 hr 50 min
Active: 55 min
Yield: 24 servings
Ingredients
Potatoes:
4 sticks butter, softened, plus more for the baking dishes
10 pounds russet or Yukon gold potatoes, peeled and cut into chunks
Two 8-ounce packages cream cheese, softened
2 cups heavy cream
1 teaspoon kosher salt
2 teaspoons freshly ground black pepper
Shallots:
2 cups olive oil
4 pounds shallots, peeled and thinly sliced into rings
Directions
For the potatoes: Generously butter two 4-quart baking dishes.
Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes.
For the shallots: Meanwhile, add the oil to a large skillet set over medium heat. When the oil is hot, add the shallots in batches and fry until golden brown, 30 seconds to 1 minute per batch. Remove with a slotted spoon and drain on paper towels.
Preheat the oven to 350 degrees F.
Drain the potatoes in a large colander. Put them back in the dry pot and put the pot back on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding the other ingredients. Turn off the heat and add 3 sticks butter, the cream cheese, heavy cream, salt and pepper. Mash to combine.
Spread the shallots in the bottom of one of the buttered dishes, reserving a few for decorating the top. Scoop half the potatoes on top of the shallots and spread out. Arrange the reserved shallots on top. Scoop the rest of the potatoes into the second dish. (If you are making these ahead, cover and refrigerate the dishes at this stage.)
To cook, throw pats of the remaining 1 stick butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. (It will need 1 hour if coming from the fridge.)
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Ree Drummond’s Thanksgiving Mashed Potatoes Two Ways | The Pioneer Woman | Food Network
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Food
Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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!
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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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
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Ina Garten’s fan-favorite sausage and herb stuffing combines Italian sausage, apples, dried cranberries, sautéed onions and celery with toasted bread cubes for a Thanksgiving side that’s packed with savory and sweet flavor.
#InaGarten #BarefootContessa #FoodNetwork #Stuffing
Get the recipe ▶ https://foodtv.com/3DSOzD8
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Sausage and Herb Stuffing
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
Ingredients
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Directions
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
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Ina Garten’s Sausage and Herb Stuffing 🦃🍞 Barefoot Contessa | Food Network
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This ham might give turkey a run for its money this Thanksgiving 🤪
RECIPE 👇
Honey-Garlic Ham
Level: Easy
Total: 9 hr 15 min
Active: 25 min
Yield: 8 to 12 servings
Ingredients
Brined Ham:
1 1/2 cups pineapple juice
1/2 cup brown sugar
1/2 cup honey
1/4 cup soy sauce
8 cloves garlic, minced
1 tablespoon black pepper
1 teaspoon kosher salt
1 bone-in shank spiral ham, about 5 pounds
Honey-Garlic Glaze:
2 sticks (1 cup) butter
2 heads garlic, cloves peeled and minced
2/3 cup honey
2 tablespoons soy sauce
1 tablespoon coarse gochugaru, optional
2 teaspoons paprika
1 teaspoon kosher salt
Directions
For the brined ham: Combine the pineapple juice, brown sugar, honey, soy sauce, pepper and salt and mix until the sugar dissolves. Submerge the ham in the brine in a brining bag or bowl and refrigerate 8 hours or overnight.
To bake the ham, preheat the oven to 320 degrees F (160 degrees C).
Line a sheet pan with foil and place a wire rack on top. Remove the ham from the brine and cover it tightly with foil. Place on the rack and bake for 40 minutes.
Remove the foil, increase the oven temperature to 400 degrees F (200 degrees C) and bake until the surface is lightly caramelized, about 15 more minutes.
For the honey-garlic glaze: Melt 1 stick of butter in a skillet over low heat. Add the minced garlic and cook gently until fragrant but not browned, about 3 minutes. Stir in the honey, soy sauce, gochugaru (if using), paprika and salt. Turn off the heat and add the remaining stick of cold butter in slices. Mix until the butter is fully melted and the sauce becomes glossy and emulsified.
When the ham is done baking, generously brush or pour the honey glaze over the entire ham. To serve, slice and enjoy the sticky, sweet, garlicky perfection.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Guy Fieri visits Good Dog Bar & Restaurant in Philadelphia, PA, where this neighborhood favorite serves up craft beer, juicy burgers and its signature duck confit pot pie.
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 Good Dog Bar: https://www.gooddogbar.com
Follow them:https://www.instagram.com/gooddogbar
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Guy Fieri Dives Into a Hearty Duck Confit Pot Pie 🥧 Diners, Drive-Ins and Dives | Food Network
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It’s literally called “The Best Corn Casserole” recipe because it’s, well, the best 🌽💯
Get the recipe ⬇️
The Best Corn Casserole
Level: Easy
Total: 40 min
Active: 10 min
Yield: 6 to 8 servings
Ingredients
One 15-ounce can whole corn kernels, drained
One 15-ounce can creamed corn
1 large egg
1 1/2 cups shredded sharp Cheddar
1 cup yellow cornmeal
1 cup sour cream
6 tablespoons unsalted butter, melted
1/4 cup chopped fresh chives
1/4 cup sugar
2 teaspoons baking soda
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Add the whole corn, creamed corn, egg, Cheddar, cornmeal, sour cream, butter, chives, sugar, baking soda, 1 1/2 teaspoons salt and a generous amount of black pepper to a large bowl and stir until well combined.
Pour the mixture into a 2-quart baking dish and bake until lightly golden on the outside and set in the middle, 30 to 35 minutes.
Copyright 2017 Television Food Network, G.P. All rights reserved.
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