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Jet Tila’s Thai Cashew Chicken | Ready Jet Cook | Food Network

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Also known as gai pad med mamuang himaphan, this is a Thai version of a Chinese takeout classic — crunchy cashews, tender chicken and vegetables that stay crisp and vibrant. Everything is bathed in a light glaze than won’t weigh down the dish. Fry the aromatics just to fragrant, keep the wok hot and finish with fish sauce for a polished, restaurant-style result.
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Get the recipe ► https://foodtv.com/4pBOdGQ
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.

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!

Thai Cashew Chicken
Recipe courtesy of Jet Tila
Level: Easy
Total: 30 min
Active: 30 min
Yield: 2 servings

Ingredients

2 tablespoons (30 milliliters) neutral high-heat oil, such canola or safflower
12 ounces (340 grams) boneless skinless chicken breast or thigh, thinly sliced
1/2 medium onion, cut into large dice (75 grams)
6 to 8 dried chiles de arbol (6 to 8 grams)
3 to 4 Thai chiles, minced
1/2 cup (65 grams) cashews, roasted
1/2 medium red bell pepper, cut into strips (75 grams)
1/2 medium green bell pepper, cut into strips (75 grams)
2 cloves garlic (6 grams), minced
2 tablespoons (30 grams) nam prik pao (Thai chili paste in soybean oil)
2 tablespoons (30 milliliters) Thai oyster sauce
1 tablespoon (15 milliliters) fish sauce
1 teaspoon MSG
Ground white pepper
Hot cooked jasmine rice, for serving

Directions

Preheat a wok over high heat for about 1 minute, then swirl in the oil until you see wisps of white smoke. Add the chicken and let sit, untouched, 1 to 2 minutes, then flip and sear the other side. Add the onion and cook 1 to 2 minutes, until it softens at the edges but stays crisp. Add the dried chiles, Thai chiles and cashews and stir-fry 30 seconds, until they darken slightly and the oil smells toasty-spicy. Add the red and green bell peppers and cook 1 to 2 minutes.

Add the garlic and cook about 30 seconds, until light brown and fragrant. Pour in the nam prik pao (chili paste), Thai oyster sauce, fish sauce and MSG; stir-fry about 1 minute, until the sauce reduces to a glaze and coats the chicken and vegetables with a glossy sheen. Finish with a sprinkle of white pepper. Serve immediately over hot jasmine rice.

Adapted from “101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand” by Jet Tila © Page Street Publishing 2022. All rights reserved.

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How to Make Jet Tila’s Thai Cashew Chicken | Ready Jet Cook | Food Network


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How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen

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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋

Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.

Get the recipe: https://foodtv.com/47E4hl3

What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals

0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 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!

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#FoodNetwork #Cooking #Recipe #Potatoes #MashedPotatoRecipe #ComfortFood

How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen


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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network

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There’s nothing comfier than a big bowl of baked potato soup.

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Get the recipe ► https://foodtv.com/34YXQJC

We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!

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!

Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy

Ingredients

4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives

Directions

Preheat the oven to 350 degrees F.

Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.

Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.

Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.

Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.

Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.

Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.

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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network


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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network

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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
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!

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 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network


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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network

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This is the only mac and cheese recipe you’ll need from here on out!

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Get the recipe ► https://foodtv.com/3oHo0Zb

Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.

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!

Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings

Ingredients

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network


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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network

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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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network


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