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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Ina Garten makes a creamy pumpkin mousse with spices, banana and orange zest, topped with homemade whipped cream for a festive holiday dessert.
#InaGarten #BarefootContessa #FoodNetwork #PumpkinMousse
Get the recipe ▶ https://foodtv.com/3BScAri
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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.
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!
Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don’t want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten’s Holiday Pumpkin Mousse 🎃 Barefoot Contessa | Food Network
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Tini put a buffalo chicken twist on her VIRAL Mac and Cheese 🧀🧀 It wouldn’t be Friendsgiving without it!
RECIPE 👇
Tini’s Viral Mac and Cheese with Buffalo Chicken
Recipe courtesy of Tini Younger
Level: Easy
Total: 1 hr 20 min
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Pasta:
Butter, for greasing the dish
Kosher salt
1 pound dried cavatappi pasta
Chicken:
1 pound chicken tenderloins, cut into bite-size pieces
2 teaspoons dried ranch seasoning, plus more for serving
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
Cheese Sauce:
16 ounces Colby Jack cheese, grated (about 4 cups)
8 ounces mozzarella, grated (about 2 cups)
8 ounces Cheddar, grated (about 2 cups)
8 ounces smoked Gouda, grated (about 2 cups)
3 tablespoons unsalted butter
1 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1/2 cup hot sauce, such as Frank’s, plus more for serving
One 12-ounce can evaporated milk
2 cups heavy cream
1 tablespoon Dijon mustard
Garnish:
1 tablespoon chopped chives (optional)
#TikTokFriendsgiving
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The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
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Food
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Cafe Rakka in Hendersonville, Tennessee, where Mediterranean and Middle Eastern flavors collide in dishes like their tender filet mignon kebab.
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!
Visit Cafe Rakka: https://www.caferakka.com
Follow them: https://www.facebook.com/caferakkatn
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 Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
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Olympic gold medalist Tara Lipinski joins the pod to talk about her journey from figure skating champion to broadcaster, motherhood, and her newest role as host of HGTV’s Big Bargain Holiday Showdown. She shares how becoming a mom has changed her perspective, why Christmas has always been her favorite time of year, and what surprised her most about watching families create holiday magic on a $500 budget. Plus, she reveals where she splurges and where she saves during the holidays in a game of “Splurge or Save!”
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Learn More about Big Bargain Holiday Showdown: https://foodtv.com/480m4TD
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