Food
Peppermint bark meets COOKIES ❣️
Peppermint bark meets COOKIES for a double dose of holiday in one bite❣️(🎥: @ohcakeswinnie5695)
Get Amanda Neal’s recipe👇
Peppermint Bark Cookies
Recipe courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 4 hr 45 min (includes chilling and cooling times)
Active: 1 hr
Yield: 28 cookies
Ingredients
Peppermint Bark:
8 ounces semisweet chocolate, chopped
1/2 teaspoon peppermint extract
8 ounces white chocolate, chopped
1/2 cup peppermint puff candies, chopped
Cookies:
2 1/4 cups all-purpose flour (see Cook’s Note)
1 1/2 teaspoons cornstarch
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon peppermint extract
1 large egg plus 1 yolk
1/3 cup peppermint puff candies, chopped
Directions
For the peppermint bark: Line a baking sheet with parchment or a silicone baking mat. Heat 1 inch of water in a saucepan over low heat until steaming.
Put half of the semisweet chocolate in a medium heatproof bowl. Set the bowl over the saucepan of steaming water (do not let the bowl touch the water) and heat, stirring, until one-third of the chocolate is melted. Remove the bowl from the saucepan; keep the steaming water over low heat. Gradually stir the remaining semisweet chocolate into the bowl, a few pieces at a time, until all the chocolate is melted. Return the bowl to the saucepan, 5 to 10 seconds at a time, to help melt the chocolate, if needed. Do not rush this step: It may take up to 10 minutes to melt the chocolate.
Wipe off any moisture from the bottom of the bowl. Stir 1/4 teaspoon of the peppermint extract into the chocolate, then quickly pour into the prepared baking sheet and spread into an even layer. Firmly tap the baking sheet against the counter to remove any air bubbles. Set aside at room temperature until almost set, about 10 minutes.
Meanwhile, put half of the white chocolate in another medium heatproof bowl and repeat the melting process over the steaming water; dry off the bottom of the bowl. Stir in the remaining 1/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread into an even layer. Sprinkle immediately with the chopped peppermint candies, gently pressing them into the white chocolate. Set aside at room temperature until firm, about 1 hour.
Peel the bark from the parchment and break into roughly 1- to 1 1/2-inch pieces. Set aside. The bark can be made ahead and stored in an airtight container at room temperature for up to 2 weeks.
For the cookies: Whisk the flour, cornstarch, baking soda and salt in a medium bowl until well combined. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla, peppermint extract, whole egg and yolk and beat until just combined, scraping down the sides of the bowl with a rubber spatula as needed. Reduce the speed to low, then slowly add the flour mixture until just combined; do not overmix.
Reserve 28 to 30 pieces of bark (about 1 1/2 cups) for topping; set aside. Add the remaining peppermint bark to the dough and beat until just combined (don’t break up the bark too much). Fold in the chopped peppermint puff candies to combine. Cover and chill the dough for 2 hours.
Preheat the oven to 325 degrees F. Line 3 baking sheets with parchment.
Scoop 28 balls of dough (about 2 tablespoons each) and arrange on the baking sheets. Bake 1 sheet at a time until the cookies are puffed and just starting to turn golden brown at the edges, 15 to 17 minutes. Remove from the oven and immediately top with 1 to 2 pieces of the reserved bark. The bark will melt slightly and adhere to the cookies as they cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
Copyright 2025 Television Food Network, G.P. All rights reserved.
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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce are slow-grilled until fall-apart tender, then basted with a smoky-sweet homemade cherry barbecue sauce made with fresh cherries, cherry soda and molasses for a bold summer cookout dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
Get the recipe ▶ https://foodtv.com/4wv8xxF
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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!
Pork Steaks with Cherry Barbecue Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 7 hr 30 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
Rub:
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks
Cherry Barbecue Sauce:
Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon
Directions
For the rub, in a mixing bowl, whisk together the black pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes.
Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic vinegar and lemon juice and purée again.
Transfer the sauce back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F. Baste with the cherry barbecue sauce once the pork steaks have cooked for 2 hours. Continue cooking until the pork steaks are tender and reach an internal temperature of 195 degrees F, 3 to 4 hours total.
Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce 🍒🔥 Symon’s Dinners Cooking Out
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From White Castle Sliders and Nancy’s Petite Quiche to Mrs. Baird’s Cinnamon Sugar Donuts, The Swiss Colony Birthday Hat Cake and Seedlings Gum, see how these tiny treats and more are made.
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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How Iconic Mini Snacks Are Made 🤏 Unwrapped (Throwback) | Food Network
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How to Cook Like an Italian: Part 8 🇮🇹
Crespelle alla Fiorentina is Italian comfort food at its finest ❤️ The cozy Italian dish is a delicate alternative to classic manicotti, with soft, lacy crepes standing in for pasta. Yet this technique is far from unusual in parts of Italy. In Tuscany — particularly in Florence — crespelle have long been treated much like fresh pasta. These delicate Italian crepes are filled with creamy ricotta and spinach, then topped with béchamel and tomato sauce. It’s elegant enough for a dinner party and comforting enough for a cozy family dinner. Gabe completes the meal with his Cacio e Pepe Beans, which turn the butter beans in your pantry into a creamy, decadent side dish.
Which Italian classic should Gabe make next? Let us know in the comments below! 🇮🇹🍅
Get the recipes:
▶ Crespelle alla Fiorentina: https://foodtv.com/4wPz0WE
▶ Cacio e Pepe Beans: https://foodtv.com/4wYKTdc
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:40 – Add Ingredients into a Blender
01:20 – Place Mixture in the Fridge to Rest
01:46 – Coat Pan with Butter & Add Batter
02:22 – Make the Crespelle
03:33 – Sauté Spinach
04:35 – Mix Ingredients for Filling
05:49 – Make Béchamel Sauce
06:52 – Add Flavoring to Sauce
07:31 – Assemble
09:18 – Cover with Foil & Bake in the Oven
09:40 – Remove Foil & Bake Again
10:18 – Taste
11:15 – Add Beans to Bowl
12:01 – Mince Shallots
12:40 – Cook Shallots with Butter & Oil
13:00 – Toast & Crush Peppercorns
14:11 – Add Ground Peppercorns to Shallots
14:24 – Add Beans & Let It Cook
14:55 – Warm Brown Butter & Sage
15:57 – Add Cheese & Brown Butter
16:37 – Garnish with Cooked Sage
16:57 – Taste
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #ComfortFood #Crespelle
How to Cook Cheesy Tuscan Crepes Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
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Food
Over 250 5-Star Reviews: Ina Garten’s Pasta, Pesto and Peas 🌟🫛🍽️ Barefoot Contessa | Food Network
Ina Garten’s Pasta, Pesto and Peas combines creamy pesto, parmesan and sweet peas for an easy pasta salad that’s always a hit.
#InaGarten #BarefootContessa #FoodNetwork #PestoPasta
Get the recipe ▶ https://foodtv.com/3mCfMQh
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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.
Pasta, Pesto and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
Yield: 4 cups
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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Ina Garten’s 5-Star Pasta, Pesto and Peas 🫛🍽️ Barefoot Contessa | Food Network
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Season 11 of Diners, Drive-Ins and Dives takes Guy Fieri across the country in search of unforgettable local eats, with stops at spots like The Golden Bear in Sacramento, Mahony’s Po-Boys in New Orleans, Honey’s Sit ‘n Eat in Philadelphia and Steuben’s Food Service in Denver. From classic diners and neighborhood staples to seafood shacks and iconic sandwich joints, this season serves up standout comfort food from coast to coast. #FoodNetwork #DDD
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Timecodes:
0:07 – The Golden Bear in Sacramento, CA
6:00 – Mahony’s Po-Boys in New Orleans, LA
12:54 – Quahog’s Seafood Shack in Stone Harbor, NJ
18:38 – Honey’s Sit ‘n Eat in Philadelphia, PA
24:12 – The Pit Stop in Merrick, NY
31:08 – Steuben’s Food Service in Denver, CO
36:49 – Jimmy’s Down the Street in Coeur d’Alene, ID
43:47 – Foolish Craig’s in Boulder, CO
49:31 – Katie’s in New Orleans, LA
56:27 – Putah Creek Cafe in Winters, CA
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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BINGE the Best of #DDD Season 11 with Guy Fieri 🔥🍴 Diners, Drive-Ins and Dives | Food Network
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