This dish is Ree Drummond’s take on a childhood favorite!

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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!

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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!
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 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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Michael Symon’s fresh shaved zucchini salad is tossed with a lemon vinaigrette, toasted almonds, cannellini beans and basil for an easy summer side.
#MichaelSymon #SymonsDinners #FoodNetwork #ZucchiniSalad
Get the recipe ▶ https://foodtv.com/4apTOeR
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!

Shaved Zucchini Salad
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

1/3 cup sliced almonds
2 tablespoons apple cider vinegar
1/2 tablespoon pure maple syrup
Juice of 1 lemon
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 zucchini, thinly shaved lengthwise on a mandoline
1 summer squash, thinly shaved lengthwise on a mandoline
One 15-ounce can cannellini beans, drained and rinsed
1/4 cup chopped fresh basil

Directions

Set up a grill for medium-high heat. Place the almonds in a cast-iron pan and toast on the grill, shaking occasionally, until golden and crisp, 3 to 5 minutes. Remove from the heat.

In a large mixing bowl, whisk together the apple cider vinegar, maple syrup and lemon juice. Slowly stream in the olive oil while whisking until combined. Season with salt and pepper.

Add the zucchini, summer squash, toasted almonds and cannellini beans to the bowl and toss to coat with the vinaigrette. Fold in the basil, taste and adjust seasoning if needed. Serve immediately.

Special equipment: grill, mandoline

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Michael Symon’s 5-Star Shaved Zucchini Salad 🌟 Symon’s Dinners Cooking Out | Food Network


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