Food
Rachael Ray Makes The Cusimano Special | 30 Minute Meals with Rachael Ray | Food Network
Beef au jus, Italian style, on a roll with provolone sauce, roasted peppers and pickled peppers. This is how Johnny C. (Rachael’s husband) rolls and this sandwich is for him.
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Rachael Ray creates easy dishes that only take 30 minutes to make. From comfort food to sophisticated fare for company, she puts great food on the table with plenty of time to enjoy her family and friends.
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!
The Cusimano Special (‘Da Cuz, for short)
RECIPE COURTESY OF RACHAEL RAY
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers
6 tablespoons butter
2 large yellow onions, thinly sliced
4 cloves garlic
4 tablespoons AP flour
1 1/2 cups milk
1 1/2 cups shredded provolone cheese
Neutral oil, such as refined oil or safflower oil, in squeeze bottle
1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter
1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic
1 1/2 cups beef bone broth or stock or consomme
Italian rolls, hoagie rolls of choice
Hot Italian cherry pepper rings, Cento preferred brand
1 jar giardiniera (Italian hot pickled vegetables) in brine not oil
Directions
Gather your ingredients.
Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once.
When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers.
In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet.
Preheat a large cast-iron skillet over medium-high heat.
Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover.
Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer.
Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed.
To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera.
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Rachael Ray Makes The Cusimano Special | 30 Minute Meals with Rachael Ray | Food Network
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Which BBQ is the best in America? Food Network’s top chefs count down the nation’s most mouthwatering barbecue, from Texas to North Carolina and beyond. Did your favorite make the list?
#Top10 #FoodNetwork #BBQ
Watch more #Top10 on HBO Max!
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.
0:00 – Intro
0:03 – #5
1:54 – #4
4:31 – #3
7:27 – #2
10:04 – #1
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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Ranking the Top 5 BEST BBQ in America 🍖🔥 Food Network’s Top 10
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This dish is Ree Drummond’s take on a childhood favorite!
Get the recipe 👇
One-Pot Homemade O’s
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings
Of all the childhood convenience delights in my memory – and there are many, as I am a proud, preservative-raised member of Gen X – SpaghettiOs are definitely in the top ten. To this day, I would not hesitate for one second to crack open a can and eating a bowl all by myself…watching Gilligan’s Island on a damask sofa, preferably! (And wearing Love’s Baby Soft perfume and waiting for Steve-O to call…) This one-pan, from-scratch re-creation of the original canned delicacy is a delicious dead-ringer. While it’ll never quite live up to the original, I think it’s worthy of becoming a new family favorite, no matter what generation you’re a card-carrying member of!
Ingredients
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
6 tablespoons tomato paste
4 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 cup half-and-half
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of kosher salt, plus more to tase
12 ounces uncooked anelletti (ring) pasta
1/4 cup grated Parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving
Directions
Heath the oil in a deep skillet over medium-high heat. Add the onion, garlic, and rosemary and cook stirring often, for 2 minutes until the onion begins to soften.
Add the tomato paste and stir, cooking the mixture for an additional minute.
Add the broth, stirring constantly and the half-and-half.
Stir to combine, then add the paprika, chili powder, cayenne, and salt.
Stir and bring the mixture to a gentle boil. Then add the cute pasta circles! The pasta cooks in the sauce, so no need to boil it separately!
Stir in the pasta, reduce the heat to low, and let the mixture cook, stirring frequently, for 10 to 12 minutes until the pasta is cooked and most of the liquid is absorbed. Add a little more broth if needed toward the end of the cooking process, if the pasta needs a little more time.
Turn off the heat and stir in the Parmesan.
Dish it up immediately and sprinkle on more Parmesan and some parsley.
Cook’s Note
Variation: Use elbow macaroni, corkscrew pasta, or farfalle. Stir in cooked broccoli florets right before serving. Top each bowl with sliced grilled chicken.
Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
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#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share all his tips as the newly crowned Master of ‘Cue! 🏆
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Pulled Pork Tacos with Red Jalapeno Slaw
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 8 hr 30 min
Active: 30 min
Yield: 12 servings
Who doesn’t love tacos! I have had tacos all over the world, but this recipe was a result of having leftover competition pork at the end of the weekend and my desire to create some fun, fresh dinners. My vegetable garden is full of jalapeños every summer, so there you have my inspiration. Slow-cooked pulled pork with a bright, spicy and tangy slaw? It brings new life to barbecue pork.
Ingredients
Pork:
One 8- to 10-pound bone-in, skin-off pork butt roast
3 tablespoons avocado oil
Pork Rub, recipe follows
1/4 cup apple juice
3 tablespoons unsalted butter
Red Jalapeño Slaw:
1/4 cup avocado oil
Juice of 3 limes
2 tablespoons honey
1 tablespoon ground coriander
2 cloves garlic, minced
1/2 teaspoon kosher salt
15 ounces shredded red cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 thinly sliced red jalapeños
Tacos:
Flour tortillas, warmed
Crumbled queso fresco
Avocado slices
Pork Rub:
4 tablespoons coarse kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons paprika
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon cayenne
Directions
Remove the heavy fat from the pork butt with a flexible boning knife. Score the remaining fat.
Coat the pork all over with the oil to help bind the rub to the pork. Apply enough Pork Rub to the pork to cover it all over, then let it sit at room temperature for 1 hour.
Preheat the oven to 300 degrees F. Place the pork butt on a rack set over a rimmed sheet pan. Place in the oven and roast for 3 hours.
Lay the pork on a piece of thick foil, drizzle on the apple juice and dot with the butter. Wrap the pork securely in foil. Place it back on the rack over the pan and roast until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 4 hours longer.
Remove the pork from the oven and allow to rest, wrapped, for at least 1 hour. Shred the pork.
For the red jalapeño slaw: Mix the oil, lime juice, honey, coriander, garlic and salt together in a small bowl. Combine the cabbage, onion, cilantro and jalapeños together in a large bowl. Toss the cabbage mixture with the dressing.
For the tacos: Place pulled pork onto warm tortillas and top with crumbled queso fresco, red jalapeño slaw and avocado slices. Enjoy!
Pork Rub:
Combine the salt, pepper, granulated garlic, granulated onion, paprika, ginger, cumin and cayenne in a small bowl and whisk to combine.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Chefs battle it out in the Chopped kitchen in this 1-hour pizza-themed compilation! From dough and sauce to surprise toppings, every round is a slice of chaos as they fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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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The ULTIMATE Pizza Challenges 🍕 Chopped | Food Network
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Guy Fieri visits Sophia’s Restaurant in Buffalo, NY, a mother-and-son–owned spot serving comforting breakfast and lunch classics with a Greek-inspired twist. #FoodNetwork #GuyFieri
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 Sophia’s Restaurant: https://www.foodnetwork.com/restaurants/ny/buffalo/sophia-restaurant-restaurant
Follow them: https://www.facebook.com/SophiasRestaurantBuffalo/Grill
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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Greek-Inspired Diner in Buffalo 🔥🍳 Diners, Drive-Ins and Dives | Food Network
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