Food
Cassie Yeung’s Dumpling Lasagna
Dumpling lasagna, but make it Cassie 🥟 @cassyeungmoney brings the viral trend to life using the dumpling recipe that she’s known for. Come back later to get her hot tip for the perfect dumpling dough! #FNHotList
Get the recipe 👇
Dumpling Lasagna
Level: Intermediate
Total: 2 hr 15 min
Active: 1 hr 10 min
Yield: 6 individual lasagnas
Ingredients
Wrappers:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
Filling:
1/2 small head napa cabbage (about 1 pound), very finely chopped
3 tablespoons plus 1/2 teaspoon kosher salt
1 pound fatty ground pork
1/4 cup finely chopped stemmed fresh shiitake mushrooms (about 2)
1 scallion, green top only, finely chopped, plus more for serving
1/4 cup finely chopped fresh cilantro
One 1-inch knob of ginger, peeled and grated
3 large garlic cloves, grated
2 tablespoons light soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 teaspoon chicken bouillon powder
1 teaspoon ground white pepper
1 teaspoon sugar
1 teaspoon toasted sesame oil
Chile crisp and black vinegar, for serving
Special equipment:
Six 8-ounce ramekins
For the wrappers: In a large bowl, whisk together the flour and salt until well incorporated. Pour in 1/2 cup hot water, then use a pair of chopsticks or a wooden spoon to mix the dough until it is shaggy (meaning there’s no more loose flour or water, but it still looks like the dough needs a little more kneading). Switch to your hands and knead the dough in the bowl until it’s smooth and just slightly tacky, about 10 minutes. If the dough is at all sticky, dust it lightly with more flour and knead it in. Repeat just until the dough no longer sticks. If the dough is dry, sprinkle on a few drops of water and knead in. Repeat until the dough is just slightly tacky. Transfer to a clean work surface and continue to knead until the dough is smooth and bounces back when you poke it with your finger, about 10 minutes more. Cover the dough with plastic wrap or a tea towel and rest at room temperature for at least 30 minutes and up to 1 hour.
Split the dough into 4 equal portions, working with 1 piece at a time and keeping the rest covered with plastic wrap or a tea towel so they don’t dry out. Roll the piece into a long, even rope about 3/4 inch thick and split the rope into 8 equal portions (the dough shouldn’t be sticking but lightly flour your surface if it is). Press down 1 piece with the palm of your hand to flatten. Then, use the rolling pin to roll it out as thin as possible; it should be 3 inches wide. As you finish the piece, lightly dust it with flour so it doesn’t stick and stack it under a tea towel to prevent it from drying out. Repeat the process with all the remaining dough. Use the wrappers to prepare dumplings immediately, or dust the tops with more flour, then stack and store in a resealable bag and freeze for up to 6 months. To thaw, transfer to the fridge 24 hours before using (they will separate when they thaw).
For the filling: Put the cabbage in a large bowl, massage well with 3 tablespoons of the salt and set aside, allowing it to release excess moisture. After the cabbage has shrunk down, 5 to 10 minutes later, rinse off all of the salt, drain and squeeze out all of the water.
In a separate large bowl, mix together the cabbage, ground pork, mushrooms, scallion and cilantro. Add the ginger, garlic, soy sauce, rice vinegar, oyster sauce, cornstarch, chicken bouillon powder, white pepper, sugar, sesame oil and the remaining 1/2 teaspoon salt and stir to combine with a spoon or chopsticks, being sure not to overmix; stop stirring just when everything is evenly combined or else it’ll be tough.
To build the lasagna: To each of six 8-ounce ramekins, add 2 tablespoons of the filling, followed by 1 wrapper. Repeat 2 more times, then top with 1 tablespoon of the filling and 1 more wrapper (for a total of 7 tablespoons of filling and 4 wrappers for each ramekin; you will have about 8 dumpling wrappers left for another use). Add 2 tablespoons of water to each. Place the ramekins in a large shallow Dutch oven and add enough water to go halfway up the sides of the ramekins. Bring to a boil over high heat. Lower to a simmer, cover and cook for 15 to 20 minutes, until the pork is fully cooked through.
Serve garnished with chile crisp, black vinegar and scallions.
Recipes adapted with permission from BAD B*TCH IN THE KITCH: Craveable Asian Recipes to Ditch the Takeout by Cassie Yeung © 2025.
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Food
Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits At Sara’s Table Chester Creek Cafe in Duluth, Minnesota, a cozy breakfast spot and bookstore serving up creative comfort food, including their Cranberry Wild Rice French Toast.
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!
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Guy Fieri Digs Into UNREAL Cranberry French Toast 🔥🍞 Diners, Drive-Ins and Dives | Food Network
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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Chaps Coffee Co. in Spokane, Washington, a local spot serving up American comfort food, including their blueberry muffin French toast.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Chaps Diner and Bakery Spokane: https://chapsspokane.com
Follow them: https://www.instagram.com/chapsspokane
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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Guy Fieri Digs Into Blueberry Muffin French Toast 🍞🫐 Diners, Drive-Ins and Dives | Food Network
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Ree Drummond has a line-up of the best bits of food, starting with a culinary revelation: Crispy Chicken Skins and an incredible CLT Salad with Simple Ranch Dressing.
#ReeDrummond #ThePioneerWoman #FoodNetwork #CrispyChickenSkins
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/4xJ4jCN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.
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!
Crispy Chicken Skins
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 10 min
Yield: 18 pieces
Ingredients
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.
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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Ree Drummond’s Crispy Chicken Skins | The Pioneer Woman | Food Network
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These gummies might look cute, but they’re made with the second HOTTEST chile peppers in the world.
Don’t miss the final episode of #HalloweenBakingChampionship, tonight at 9|8c.
Get the recipe 👇
Carolina Reaper Gummies
Recipe courtesy of Stephanie Boswell
Level: Advanced
Total: 8 hr 20 min (includes chilling time)
Active: 20 min
Yield: about 100 gummies
Care to test your mettle? Think chicken wings are kids’ stuff? The heat in these insanely spicy gummy candies comes from Carolina Reapers, the second hottest chile peppers in the world (maniacal laughter). Be warned: The gummies are not for the faint of heart, so take caution.
Ingredients
Gummies:
44 grams powdered gelatin (1/4 cup plus 1 tablespoon plus 1 teaspoon)
Nonstick cooking spray, for the molds
228 grams sugar (1 cup plus 2 tablespoons plus 2 teaspoons)
228 grams glucose syrup (3/4 cup)
28 grams sorbitol (1/4 cup plus 1 teaspoon)
1 to 3 tablespoons Carolina Reaper paste (pureed Carolina Reaper peppers), powder or dried peppers processed in a food processor, or to taste depending on how hot you want these to be (see Cook’s Note)
2 teaspoons citric acid
1/8 teaspoon cherry extract, or more to taste
Red or desired color food coloring, as needed
Coating:
1 cup sugar
1/4 cup citric acid
Directions
Special equipment: three 40-cavity silicone mini skull molds (each cavity about 1 inch long by 3/4 inch wide); food prep gloves; an eye cover
For the gummies: Mix together the gelatin and 150 grams water (2/3 cup) in a medium bowl and allow to bloom, about 3 minutes.
Oil three 40-cavity silicone mini skull molds with cooking spray and wipe away excess. Reserve upside down to encourage draining.
Mix together the sugar, glucose and sorbitol in a medium pot and bring to a boil. Mix in the gelatin mixture to combine. Remove from the heat and add the Carolina Reaper paste or powder, citric acid, cherry extract and food coloring. Whisk well to combine. Let the mixture settle for just a couple of minutes; you will see small amounts of white foam coming to the top. Pour through a strainer to remove the foam and any pepper chunks or seeds.
Pour into the prepared molds and chill at least 8 hours and up to 24 hours.
For the coating: Combine the sugar and citric acid in a medium bowl. Remove the gummies from the molds and add to the bowl with the sugar mixture. Toss to create sour gummies! Enjoy!
Cook’s Note
When handling Carolina Reaper peppers, paste or powder, use food prep gloves and an eye cover to avoid skin or eye contact, and wash hands thoroughly after use.
Copyright 2024 Television Food Network, G.P. All rights reserved.
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Chef Aarthi and Chef Zoe Schor go head-to-head in a fava bean battle for the chance to challenge Bobby Flay. Judged by Daphne Oz and Michael Voltaggio, Aarthi dishes up fava bean masala with cilantro arugula salad, while Zoe fires back with fava beans and crispy potato hash topped with hot chilies and a poached egg. Only one chef will advance to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
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.
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Bobby Makes Something He’s NEVER Made Before! 🔥👀 Full Episode Recap | S15 E10 | Food Network
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