Food
Molly Yeh’s Red Velvet S’mores with Black Sesame Marshmallows | Girl Meets Farm | Food Network
These are inspired by the viral croissant s’mores that Molly and her family made at the lake using croissants and pistachio butter. This is another take that makes these feel like sliders with the Hawaiian rolls instead of graham crackers. The spreadable nut butter has all the flavors of red velvet cake… which Molly describes as a whisper of cocoa with some tang!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Smores
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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!
Red Velvet S’mores with Black Sesame Marshmallows
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 2 hr
Active: 1 hr
Yield: 12 servings
Ingredients
Red Velvet Butter:
1 cup unsweetened cashew butter
2 tablespoons beet juice
1 teaspoon Dutch-process cocoa powder
1/4 teaspoon vanilla extract
Kosher salt, to taste
4 to 6 tablespoons (50 to 75 grams) granulated sugar, or more as desired
Up to a few tablespoons neutral oil, as needed
Black Sesame Marshmallows:
1/4 cup powdered sugar
1/4 cup cornstarch
Nonstick cooking spray, for the pan and spatula
1/4 cup black sesame paste
1 teaspoon vanilla bean paste or vanilla extract
1/4 teaspoon almond extract
Zest of 1/2 orange
3/4 cup water, divided
Two 1-ounce packets unflavored gelatin powder
3/4 cup granulated sugar
1/2 cup light corn syrup
1/8 teaspoon kosher salt
For Assembly:
Hawaiian rolls
Chocolate, optional but honestly not necessary with the red velvet butter
Directions
Special equipment: a candy thermometer
For the red velvet butter: Combine the cashew butter, beet juice, cocoa powder, vanilla, salt and 4 tablespoons sugar and mix until smooth. Stir in the oil as needed to create a smooth spreadable consistency. Taste and add additional sugar if desired. (This makes about 1 1/2 cups butter, which is enough for about 12 s’mores.)
For the black sesame marshmallows: In a small bowl, combine the powdered sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish in cooking spray and dust the bottom and sides with half of the powdered sugar mixture. Pour any excess mixture back into the bowl.
Okay, this has to go as fast as you can. Have a bowl of black sesame paste standing by. In the bowl of a stand mixer fitted with a whisk attachment, combine the almond extract, vanilla, orange zest and 1/2 cup water. Sprinkle the gelatin over the liquid.
In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F, then immediately remove it from the heat and bring it over to the mixer.
Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and let it mix for about 6 minutes total, until lukewarm and fluffy.
While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan. Get ready to work fast. Read the next step so you know what’s coming up!
Remove a quarter of the whipped marshmallow and add to the bowl of sesame paste; stir well to completely combine.
With the mixer off, plop the sesame marshmallow into the mixer, turn on lowest setting and keep on for 2 to 3 seconds to just swirl through. This is quick! Add to your prepared pan.
Dust the top with about half of the remaining powdered sugar mixture. Let sit for an hour, then cut into squares. Dust the edges of the squares with the remaining powdered sugar mixture.
To make the s’mores: Toast the Hawaiian rolls in the oven. Add the marshmallows to sticks and roast over the fire, until toasty and melty. Spread the rolls generously with the red velvet butter and top with the marshmallows. Add a chocolate square if desired. Messy but worth it.
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Molly Yeh’s Red Velvet S’mores with Black Sesame Marshmallows | Girl Meets Farm | Food Network
https://foodtv.com/4dfIpjK
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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce are slow-grilled until fall-apart tender, then basted with a smoky-sweet homemade cherry barbecue sauce made with fresh cherries, cherry soda and molasses for a bold summer cookout dinner.
#MichaelSymon #SymonsDinners #FoodNetwork
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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!
Pork Steaks with Cherry Barbecue Sauce
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 7 hr 30 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
Rub:
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon granulated sugar
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 to 5 teaspoons chile flakes, depending on how spicy you like it
Four 1 1/4-inch-thick pork butt steaks
Cherry Barbecue Sauce:
Olive oil, for drizzling
1 jalapeño, sliced
1 medium yellow onion, diced
1 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 cups pitted fresh cherries (frozen work, too)
One 7.5-ounce can cherry soda, like Dr. Pepper
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
Juice of 1/2 lemon
Directions
For the rub, in a mixing bowl, whisk together the black pepper, salt, sugar, smoked paprika, garlic powder, onion powder and chile flakes. Liberally sprinkle the pork steaks on both sides and allow to marinate, refrigerated, for 3 hours or up to overnight.
Set up your grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
Make the cherry barbecue sauce: Place a saucepan over the direct-heat side of the grill. Add a drizzle of olive oil along with the jalapeño and onion. Season with the coriander, cumin and salt and sweat until softened, 2 to 3 minutes.
Add the cherries, cherry soda, molasses and Worcestershire sauce. Bring to a simmer and cook until the cherries have softened, about 10 minutes. Transfer to a blender and purée until smooth. Add the balsamic vinegar and lemon juice and purée again.
Transfer the sauce back to the saucepan and place on the indirect-heat side of the grill. Cook until the sauce thickens and reduces, about 20 minutes. Remove from the grill and set aside.
Place the pork steaks on the indirect-heat side of the grill, close the lid and cook, keeping the temperature of the grill between 250 and 275 degrees F. Baste with the cherry barbecue sauce once the pork steaks have cooked for 2 hours. Continue cooking until the pork steaks are tender and reach an internal temperature of 195 degrees F, 3 to 4 hours total.
Remove from the grill and allow the pork to rest for 10 minutes before serving. Serve with any remaining cherry barbecue sauce on the side.
When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
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Michael Symon’s Pork Steaks with Cherry Barbecue Sauce 🍒🔥 Symon’s Dinners Cooking Out
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From White Castle Sliders and Nancy’s Petite Quiche to Mrs. Baird’s Cinnamon Sugar Donuts, The Swiss Colony Birthday Hat Cake and Seedlings Gum, see how these tiny treats and more are made.
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Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!
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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How Iconic Mini Snacks Are Made 🤏 Unwrapped (Throwback) | Food Network
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How to Cook Like an Italian: Part 8 🇮🇹
Crespelle alla Fiorentina is Italian comfort food at its finest ❤️ The cozy Italian dish is a delicate alternative to classic manicotti, with soft, lacy crepes standing in for pasta. Yet this technique is far from unusual in parts of Italy. In Tuscany — particularly in Florence — crespelle have long been treated much like fresh pasta. These delicate Italian crepes are filled with creamy ricotta and spinach, then topped with béchamel and tomato sauce. It’s elegant enough for a dinner party and comforting enough for a cozy family dinner. Gabe completes the meal with his Cacio e Pepe Beans, which turn the butter beans in your pantry into a creamy, decadent side dish.
Which Italian classic should Gabe make next? Let us know in the comments below! 🇮🇹🍅
Get the recipes:
▶ Crespelle alla Fiorentina: https://foodtv.com/4wPz0WE
▶ Cacio e Pepe Beans: https://foodtv.com/4wYKTdc
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
00:40 – Add Ingredients into a Blender
01:20 – Place Mixture in the Fridge to Rest
01:46 – Coat Pan with Butter & Add Batter
02:22 – Make the Crespelle
03:33 – Sauté Spinach
04:35 – Mix Ingredients for Filling
05:49 – Make Béchamel Sauce
06:52 – Add Flavoring to Sauce
07:31 – Assemble
09:18 – Cover with Foil & Bake in the Oven
09:40 – Remove Foil & Bake Again
10:18 – Taste
11:15 – Add Beans to Bowl
12:01 – Mince Shallots
12:40 – Cook Shallots with Butter & Oil
13:00 – Toast & Crush Peppercorns
14:11 – Add Ground Peppercorns to Shallots
14:24 – Add Beans & Let It Cook
14:55 – Warm Brown Butter & Sage
15:57 – Add Cheese & Brown Butter
16:37 – Garnish with Cooked Sage
16:57 – Taste
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🗓️ 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 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 #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #ComfortFood #Crespelle
How to Cook Cheesy Tuscan Crepes Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
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Food
Over 250 5-Star Reviews: Ina Garten’s Pasta, Pesto and Peas 🌟🫛🍽️ Barefoot Contessa | Food Network
Ina Garten’s Pasta, Pesto and Peas combines creamy pesto, parmesan and sweet peas for an easy pasta salad that’s always a hit.
#InaGarten #BarefootContessa #FoodNetwork #PestoPasta
Get the recipe ▶ https://foodtv.com/3mCfMQh
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Pasta, Pesto and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature.
In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
Yield: 4 cups
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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Ina Garten’s 5-Star Pasta, Pesto and Peas 🫛🍽️ Barefoot Contessa | Food Network
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Season 11 of Diners, Drive-Ins and Dives takes Guy Fieri across the country in search of unforgettable local eats, with stops at spots like The Golden Bear in Sacramento, Mahony’s Po-Boys in New Orleans, Honey’s Sit ‘n Eat in Philadelphia and Steuben’s Food Service in Denver. From classic diners and neighborhood staples to seafood shacks and iconic sandwich joints, this season serves up standout comfort food from coast to coast. #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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Timecodes:
0:07 – The Golden Bear in Sacramento, CA
6:00 – Mahony’s Po-Boys in New Orleans, LA
12:54 – Quahog’s Seafood Shack in Stone Harbor, NJ
18:38 – Honey’s Sit ‘n Eat in Philadelphia, PA
24:12 – The Pit Stop in Merrick, NY
31:08 – Steuben’s Food Service in Denver, CO
36:49 – Jimmy’s Down the Street in Coeur d’Alene, ID
43:47 – Foolish Craig’s in Boulder, CO
49:31 – Katie’s in New Orleans, LA
56:27 – Putah Creek Cafe in Winters, CA
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 11 with Guy Fieri 🔥🍴 Diners, Drive-Ins and Dives | Food Network
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