Food
Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network
This pie is inspired by a supermarket bakery chocolate silk pie, but instead of a traditional pie crust Molly uses sweet cinnamon bear-shaped grahams. She also adds coconut to this version as a nod to her dad’s most famous pie, his coconut cream pie, so this is not just any old chocolate silk pie.
#MollyYeh #GirlMeetsFarm #FoodNetwork #ChocolatePie
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Chocolate Coconut Silk Pie
Recipe courtesy of Molly Yeh
Level: Easy
Total: 4 hr 40 min (includes cooling and chilling time)
Active: 50 min
Yield: 8 servings
Ingredients
Crust:
Nonstick cooking spray, for the pie pan
1 1/2 cups (120 grams) cinnamon teddy bear shaped graham crackers
5 tablespoons (50 grams) unrefined coconut oil, room temperature
Pinch kosher salt
1/4 cup unsweetened shredded coconut
Pie:
2 1/3 cups (559 grams) chilled heavy cream
1/3 cup (45 grams) powdered sugar
3 large eggs
3/4 cup (150 grams) granulated sugar
1/4 teaspoon kosher salt
8 ounces (226 grams) bittersweet chocolate, finely chopped
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup (113 grams) unsalted butter, at room temperature
2 tablespoons (26 grams) unrefined coconut oil, at room temperature
2 tablespoons sour cream
1/4 cup (23 grams) toasted coconut flakes, for garnish
Directions
For the crust: Preheat the oven to 325 degrees F. Grease a 9-inch metal pie pan and set it aside.
In a food processor, combine the teddies with the coconut oil and salt and pulse until the mixture is sandy and starts to clump together. Add the coconut and pulse just a couple more times to evenly distribute it. Press the mixture firmly into the bottom and sides of the pan.
Bake until set; start checking at 15 minutes. Let cool.
For the pie: Whip the chilled heavy cream and powdered sugar together in a large bowl with a hand mixer until medium stiff peaks appear. Gently divide half to a large bowl, then cover both bowls with plastic and refrigerate.
Combine the eggs, granulated sugar, and salt in a large heatproof bowl set over a saucepan filled with 1 inch lightly simmering water. Whisk the mixture until it is thickened and registers 145 degrees F, 6 to 7 minutes. Remove from the double boiler and stir in the chopped chocolate until melted and smooth, then whisk in the vanilla and coconut extract. Cool to room temperature.
Beat the butter and coconut oil in the bowl of a stand mixer fitted with the paddle until light and smooth, about 1 minute. Add the chocolate and egg mixture and beat on high until smooth and shiny, 1 to 2 minutes. Fold in half the whipped cream in thirds, until no white streaks appear. Spread into the cooled crust.
Remove the reserved bowl of whipped cream from the fridge, then add the sour cream and whisk briefly until combined. Spread the whipped cream over top of the chocolate filling and chill until the filling is set, about 3 hours.
To serve, sprinkle with the toasted coconut flakes.
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Molly Yeh’s Chocolate Coconut Silk Pie | Girl Meets Farm | Food Network
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Geoffrey gives a primer on perfect ricotta dumplings that you and your kids can make together!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3gSpRba
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Ricotta Gnudi with Browned Butter
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 10 min (includes chilling time)
Active: 40 min
Yield: 4 servings
Ingredients
10 ounces ricotta cheese, drained through cheesecloth overnight in the refrigerator
1/4 cup grated Parmigiano-Reggiano, plus extra for finishing
1/8 teaspoon ground nutmeg
10 turns freshly ground black pepper
1 large egg yolk
Kosher salt
1/2 to 3/4 cup all-purpose flour, plus more for dusting
1/2 cup neutral oil, such as canola
1 tablespoon capers, drained and dried
1 sprig fresh sage plus 4 leaves
5 tablespoons unsalted butter
1 lemon, cut into wedges
Directions
Put the ricotta, Parmigiano-Reggiano, nutmeg, pepper, egg yolk, 1/2 teaspoon salt and 1/2 cup of the flour in a large bowl. Use a wooden spoon to mix until a shaggy dough forms. Do not overwork. Continue to mix until the dough comes together and forms a ball, adding an additional 1/4 cup flour if needed.
Lightly flour your hands and roll the mixture into quarter-sized balls; there should be 25 to 30 balls. Place the gnudi onto a lightly floured tray and refrigerate for at least 30 minutes and up to 1 hour.
Meanwhile, add the oil, capers and sage leaves to a small saute pan. Place over medium heat and fry until crispy, 6 to 8 minutes. If the sage leaves become too dark, remove them before the capers. Transfer to a plate lined with paper towels. Set aside.
Bring a large pot of salted water to a low boil.
Add the butter and sage sprig to a large saute pan over medium-high heat. Melt the butter and continue to cook, swirling the pan in a circular motion to prevent the butter from burning, until it starts to turn golden brown and begins to smell nutty. Squeeze the juice from a lemon wedge into the pan to stop the butter from turning too dark and burning.
Once the water is at a low boil, add the gnudi and cook until they float, 2 to 3 minutes. Using a slotted spoon, remove the gnudi directly into the browned butter. Stir to coat.
Plate the gnudi onto a serving plate and garnish with the fried sage and capers and additional Parmigiano-Reggiano. Serve with lemon wedges.
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#GeoffreyZakarian #TheKitchen #FoodNetwork #RicottaGnudi
Geoffrey Zakarian’s Ricotta Gnudi with Browned Butter | The Kitchen | Food Network
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Food
Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Highway Inn & Ho‘okipa Catering in Waipahu, Hawaii, where a family-run restaurant serves authentic Hawaiian favorites made with fresh local ingredients and generations of tradition. #FoodNetwork #GuyFieri ##Hawaii
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Highway Inn & Ho’okipa Catering: https://www.myhighwayinn.com
Follow them: https://www.facebook.com/myhighwayinn
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Guy Fieri LOVES This Family-Owned Hawaii Restaurant 🌺 🌴 Diners, Drive-Ins and Dives | Food Network
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Food
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
Guy tries the horseshoe sandwich, piled high with eggs, meat, gravy and potatoes at a steel Quonset hut in Springfield, Illinois!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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 Charlie Parker’s Diner: https://charlieparkersdiner.com
Follow them: https://www.facebook.com/profile.php?id=100063530171456
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 #HorseshoeSandwich #Illinois #Throwback
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
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How to Cook Like an Italian: Part 7 🇮🇹
This recipe might just involve a trip to the hardware store…! 🧱 Today, Gabe is making authentic Italian Pollo al Mattone — the crispiest, juiciest chicken you will ever make in your life. This traditional Tuscan technique uses heavy weight to press the chicken flat against the pan, ensuring 100% skin-to-heat contact. The result? Incredibly crisp skin and juicy, tender meat.
Gabe makes a fragrant salt rub — infused with rosemary, sage, garlic, lemon and fennel — that can be made ahead and stored, making future roast chickens even easier. Finished with a quick lemon pan sauce and plenty of fresh lemon wedges, this is the kind of simple, rustic dinner that feels both comforting and special, especially when served with Gabe’s rustic panzanella recipe.
Get the recipes:
▶ Chicken al Mattone: https://foodtv.com/4vuIQMF
▶ Panzanella: https://foodtv.com/4vzcEry
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
00:39 – Make Italian Dry Brine
00:53 – Add Ingredients to Food Processor
02:32 – Spatchcock the Chicken
03:18 – Flatten the Chicken
03:41 – Put Dry Rub on Chicken
04:19 – Put Chicken in Fridge for 4 Hours
04:32 – Wrap Brick in Foil
05:55 – Warm Oil & Herbs in a Cast Iron Skillet
06:19 – Place Chicken in Skillet
06:42 – Place Brick on Top of Chicken
06:59 – Put Skillet in Oven
07:14 – Flip Chicken & Place in Oven Again
07:43 – Let It Rest
08:15 – Carve Chicken
08:57 – Pour Lemon & Oil Mixture on Top
10:00 – Taste!
10:40 – Cut Up Bread
11:23 – Put Oil & Salt on Ripped Up Bread
12:00 – Cut Up Heirloom Tomatoes
12:46 – Salt the Tomatoes to Release Water
13:06 – Chop Up Other Vegetables
13:50 – Remove Bread from Oven
14:08 – Make Dressing from Tomato Water
14:30 – Soak Bread in Dressing
14:50 – Add in Tomatoes & Vegetables
15:05 – Add Celery Leaves, Basil, Parmesan & Seasoning
15:43 – Mix It Up
16:47 – Taste!
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.
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!
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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▶ TIKTOK: https://www.tiktok.com/@foodnetwork
#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Brick #Chicken #Panzanella
How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
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Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #FoodNetwork #GuyFieri
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!
Visit Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y
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