Guy Fieri pulls up to a Los Angeles skate park to hang with the OG himself, Tony Hawk. Over Guy’s bourbon brown sugar chicken and tacos, the legend talks about his early skateboarding days, the hilarious origin of his trick names and his scariest injuries. Tony also surprises Guy with an honor that gave him goosebumps!

Watch more Guy’s Feast Club ▶ https://foodtv.com/4h2Jdcf

CHAPTERS:
00:00 Introduction
01:06 Tony Hawk’s Comfort Zone
03:52 Winner Winner Tony Hawk Chicken Dinner
04:50 Tony Hawk’s Hot Chicken Concept
06:46 Tony’s First Skateboard
08:44 Guy’s First Business? Pretzels!
10:40 661 Skate Parks!
11:30 Where Do The Trick Names Come From?
13:18 Worst Skateboard Accidents
16:15 Hitting The 900 At 48!
16:34 The OG’s Take On New Skaters
18:16 Calm, Cool And Always Thankful
19:32 Honorary Bird House Member!

About Guy’s Feast Club
It’s all flavor, no filler. 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.

The Birdman Tony Hawk Is Invited to Guy’s Feast Club

Music credit: Suman Chatterjee

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Guy Fieri needs a beach towel to clean up after this massive sandwich loaded with house-seasoned turkey, corned beef, roast beef and coleslaw!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Se03Xj
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!

Find it at Joe’s Meat Market: http://joes-meatmarket.com/
Follow them: https://www.facebook.com/Joes-Meat-Market-205145299500605

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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#GuyFieri #DDD #FoodNetwork #MeatMarket

Guy Fieri Eats at a Meat Market Run By a High Schooler | Diners, Drive-Ins and Dives | Food Network


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The best way to eat eggplant? Fry it and layer it with pita, chickpeas and a tahini yogurt garlic sauce! Make Tarik Fallous’ Fattet Battenjen (eggplant crumble) ASAP!
Get the recipe ▶https://foodtv.com/3m4upN8
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!

Fattet Battenjen
RECIPE COURTESY OF TARIK FALLOUS 
Level: Easy
Total: 1 hr 40 min (includes salting time)
Active: 40 min
Yield: 6 servings

Ingredients

Fried Eggplant:
2 pounds eggplant (about 4 medium)
1 tablespoon sea salt
2 cups vegetable oil

Tahini Yogurt Garlic Sauce:
4 cups whole yogurt
2 tablespoons tahini
1 lemon, juiced
3 cloves garlic, crushed into a paste
1 teaspoon pomegranate molasses
1 teaspoon sea salt

The Layers:
2 pita loafs, cut in about 1-inch equal squares and toasted
2 cups chickpeas with liquid from the can
1 teaspoon sea salt
1 teaspoon ground cumin, plus a pinch
1/2 cup fresh parsley, chopped
1 teaspoon paprika
2 tablespoons pomegranate seeds
2 tablespoons sundried cranberries
1 tablespoon unsalted butter, melted
2 tablespoons pine nuts, toasted
3 to 4 mint leaves, for garnish (optional)

Directions

For the eggplant: Remove the tops from the eggplants and slice them the long way into 1-inch slices. Rub the sea salt on the flesh sides of each eggplant and place them into a strainer on top of a large bowl. Let them sit for an hour in a cool place.

Cut the eggplant into 1-inch cubes, all about the same size so that they will cook evenly.
Heat the oil in a high-sided skillet over medium-high heat to 350 degrees F on a deep-fry thermometer. Line a plate with paper towels.

Carefully drop one piece of eggplant into the oil, and when it starts to sizzle, add a few more handfuls. Working in batches, fry the eggplant until they are golden and crispy, stirring occasionally, 4 to 5 minutes. Transfer the fried eggplant to the paper-towel-lined plate.

For the tahini yogurt garlic sauce: Whisk the yogurt in a large bowl until smooth. Add the tahini, lemon juice, garlic, pomegranate molasses and sea salt and whisk until combined and smooth.

For the layers: Lay the toasted pita chips on a platter, top with the chickpeas and sprinkle with the salt and cumin. Top with the fried eggplant, then pour over the yogurt sauce and top with the parsley. Sprinkle over the paprika, pomegranate seeds and cranberries. Top with the melted butter and toasted pine nuts. Garnish with mint leaves if using and serve.

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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#TasteOf #Lebanon #FattetBattenjen #TarikFallous #FoodNetwork

Get a Taste of Lebanon: Fattet Battenjen with Tarik Fallous | Food Network


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Food Network Kitchen tested, tweaked and perfected this apple pie recipe so you don’t have to. The result? Our definitive homemade apple pie: a flaky, all-butter crust, a perfectly set apple filling and foolproof results every time. In this step-by-step masterclass, Executive Chef Ginevra Iverson walks you through every detail so you can bake the only apple pie recipe you’ll ever need.

▶ Get the recipe: https://foodtv.com/3SSHmyE

What You’ll Learn:
🍎 How to choose the best apples for the perfect balance of flavor and texture
🍸 Why vodka is the secret to an extra-flaky pie crust
👩‍🍳 How to prevent a soggy bottom crust
🥧 The trick to achieving a perfectly golden-brown crust every time

0:00 – Intro
0:39 – Make the pie dough
05:15 – Prep the apples
08:47 – Roll out the dough
13:35 – Assemble the pie
18:01 – Bake the pie
19:21 – Serve

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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#FoodNetwork #Cooking #Baking #Recipe #ApplePie #Fall

How to Make the Best Apple Pie: Food Network Kitchen’s Tested, Foolproof Recipe


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Executive Chef Ginevra Iverson walks you through it step by step.

Watch the full how-to now on Food Network’s channel.

Get the recipe 👇

Ingredients

One 4- to 5-pound first cut (flat cut) brisket, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon paprika
3 tablespoons extra-virgin olive oil
1 1/4 pounds carrots (6 to 7 large), peeled and cut into 1 1/2-inch pieces
4 large onions, thickly sliced
1 tablespoon chopped fresh thyme
4 cloves garlic, chopped
1/4 cup tomato paste
1/2 cup dry red wine
1 quart (4 cups) low-sodium beef broth
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
3 fresh bay leaves
1 cup dried apricots
1 cup pitted prunes

Directions

Position a rack in the lower third of the oven, remove any other racks and preheat the oven to 350 degrees F.

To a small bowl add 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mixture and rub it into the surface of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil.

When hot, add the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.

Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, until the onions are wilted and lightly browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, until the paste darkens a shade or two, about 1 minute, then it stir into the vegetables. Add the red wine, bring to a simmer and cook until almost reduced, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.

Cover and bake until the brisket is just tender, 2 hours 30 minutes to 2 hours 45 minutes.

Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several places will slip out easily), 20 to 30 minutes more. If you have time, let the brisket cool to room temperature in the sauce and refrigerate overnight.

To serve, remove any fat that has solidified on the surface and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.

Meanwhile, thinly sliced the brisket against the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Remove the bay leaves. Serve the brisket on a rimmed platter with the sauce, vegetables and dried fruit.

You can also serve the brisket right away: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and reduce to your liking. Slice the brisket, season lightly with salt and serve on a platter with the sauce, vegetables and dried fruit.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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