Food
Jet’s Peking-Style Duck Breast with Gua Bao 🤤
The flavors of crispy peking duck in a fraction of the time at home 😲 #ReadyJetCook
Get Jet’s recipe 👇
Peking-Style Glazed Duck Breast
Recipe courtesy of Jet Tila
Level: Easy
Total: 45 min
Active: 35 min
Yield: 4 servings
An approachable way to get that multi-day Peking duck flavor quickly into a duck breast. This recipe also shows the proper way to get a perfect cook on any duck breast. The secrets: Score, render slowly and a cold start in the pan until the skin turns glassy and crisp.
Ingredients
Duck:
4 boneless, skin-on duck breasts
1 teaspoon (6 grams) kosher salt
1 teaspoon (4 grams) sugar
1/2 teaspoon (1 gram) ground black pepper
1/2 teaspoon (1 gram) five-spice powder
1 cinnamon stick
2 star anise pods
Glaze:
1/2 cup (120 milliliters) honey
2 tablespoons (30 milliliters) oyster sauce
1 tablespoon (15 milliliters) soy sauce
1 teaspoon (3 grams) chicken powder
1/4 teaspoon (0.5 gram) five-spice powder
Directions
For the duck: Preheat the oven to 400 degrees F (205 degrees C).
Pat the duck breasts very dry. With a sharp knife, lightly score the skin in a 1/2-inch crosshatch, taking care not to cut into the meat. Mix the salt, sugar, black pepper and five-spice powder in a small bowl; season the meat and skin evenly on all sides. Rest for 5 minutes while you make the glaze.
For the glaze: In a small saucepan, combine the honey, oyster sauce, soy sauce, chicken powder and five-spice powder. Bring to a gentle simmer over low heat, whisking 1 to 2 minutes until smooth and syrupy. Remove from the heat.
Place the duck skin-side down in a cold, dry skillet (no added oil). Add the cinnamon stick and star anise. Turn the heat to medium-high and cook 6 to 8 minutes, spooning off rendered fat as it accumulates (see Cook’s Note), until the skin is deep golden and evenly crisp and most of the fat is rendered (you’ll hear a lively, steady sizzle). Flip and sear the flesh side 60 to 90 seconds until lightly browned.
Brush a decent layer of glaze over the skin. Transfer the skillet to the oven and roast 3 to 6 minutes, until the thickest part reaches 130 degrees F (54 degrees C) for medium-rare or your preferred doneness. The glaze should set and be shiny.
Brush the skin again with the glaze and let rest 5 to 10 minutes until the juices settle and the skin stays crisp. Slice into planks on the bias. Serve as an entrée or pile into duck baos with extra glaze on the side.
Cook’s Note
Save the rendered duck fat—it’s liquid gold for fried rice or roasting potatoes.
Copyright 2026 Television Food Network, G.P. All rights reserved.
Gua Bao (Bao Sandwich Buns)
Recipe courtesy of Jet Tila
Level: Easy
Total: 2 hr 15 min (includes rising time)
Active: 45 min
Yield: 12 buns
A small sandwich bun that is reminiscent of the fan favorite – chasu bao – that is served at dim sum. It has balanced textures of soft and chewy and is perfect for any Chinese slider. The most common filling is braised pork belly, cucumber, scallion and hoisin sauce. Each bite should read sweet, salty and lightly tangy.
Ingredients
2 1/2 cups (250 grams) cake flour, plus more for dusting
1/2 cup (60 grams) sugar
2 teaspoons (7 grams) baking powder
2 teaspoons (7 grams) active dry yeast
1 tablespoon (18 grams) lard or shortening, at room temperature
Neutral oil, for the bowl and brushing the buns
Nonstick cooking spray, optional
Directions
For the bao dough: Attach a dough hook to a stand mixer. In the mixer bowl, combine the cake flour, sugar, baking powder and yeast and whisk to incorporate. Place the mixer bowl on the mixer and set to low. Add 1/2 cup water and allow the liquid to absorb into the dry ingredients, then increase the speed to medium. Knead the dough, scraping down the sides every minute or two, until a dough ball pulls together, is smooth to the touch and feels soft, 8 to 10 minutes. Add the lard to the dough and knead for another 3 to 5 minutes until incorporated. The dough ball should hold together but feel soft to the touch. Place in a large, oiled bowl, cover tightly and allow to double in size at room temperature, about 90 minutes.
Remove the dough from the bowl and punch down to a ball on a lightly floured surface. Gently pull the edges out until you form a loose rectangle. Roll out the rectangle until it’s 1/2 inch thick. Taking the edges from the long side, roll the dough into a log like a cinnamon roll log. Cut the roll into 2-inch-wide pieces.
Flatten each piece of dough with the palm of your hand and roll into a 3-inch round with the rolling pin. Brush the top with oil, fold one end over to make a semi-circle and place on a 4-inch square of parchment paper. Repeat with the remaining dough.
To cook, set up a bamboo steamer and bring the water to a boil. Steam, covered, for 8 minutes; do not remove the lid. Spray the buns with nonstick spray if desired to prevent them from drying out.
Copyright 2026 Television Food Network, G.P. All rights reserved.
source
Executive Chef Ginevra Iverson walks you through it step by step.
Watch the full how-to now on Food Network’s channel.
Get the recipe 👇
Ingredients
One 4- to 5-pound first cut (flat cut) brisket, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon paprika
3 tablespoons extra-virgin olive oil
1 1/4 pounds carrots (6 to 7 large), peeled and cut into 1 1/2-inch pieces
4 large onions, thickly sliced
1 tablespoon chopped fresh thyme
4 cloves garlic, chopped
1/4 cup tomato paste
1/2 cup dry red wine
1 quart (4 cups) low-sodium beef broth
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
3 fresh bay leaves
1 cup dried apricots
1 cup pitted prunes
Directions
Position a rack in the lower third of the oven, remove any other racks and preheat the oven to 350 degrees F.
To a small bowl add 2 teaspoons salt, 1/2 teaspoon pepper and paprika. Mix to combine. Season the brisket with spice mixture and rub it into the surface of the meat. Heat a large Dutch oven (preferably oval) or other heavy-bottomed pot over medium heat and add the oil.
When hot, add the brisket, fat side down, and cook until browned on the underside, 2 to 3 minutes. Turn over and brown the other side, about 2 minutes more. Remove to a baking sheet.
Add the carrots and onions to the pot and stir to coat in the oil. Cook, stirring occasionally, until the onions are wilted and lightly browned, 4 to 5 minutes. Stir in the thyme and garlic. Clear a spot in the bottom of the pot and add the tomato paste to it. Cook, stirring in that spot, until the paste darkens a shade or two, about 1 minute, then it stir into the vegetables. Add the red wine, bring to a simmer and cook until almost reduced, 1 to 2 minutes. Add the broth, brown sugar, vinegar and bay leaves and bring to a simmer. Add the brisket back to the pot fat-side up.
Cover and bake until the brisket is just tender, 2 hours 30 minutes to 2 hours 45 minutes.
Stir in the apricots and prunes, cover and continue to bake until the brisket is very tender all over (a paring knife inserted in several places will slip out easily), 20 to 30 minutes more. If you have time, let the brisket cool to room temperature in the sauce and refrigerate overnight.
To serve, remove any fat that has solidified on the surface and remove the brisket to a cutting board. Bring the sauce to a simmer over medium-low heat, then adjust the consistency by reducing it if too thin or adding a little water if too thick.
Meanwhile, thinly sliced the brisket against the grain. Season the slices lightly with salt and add back to the sauce. Simmer to warm it through thoroughly, 5 to 7 minutes. Remove the bay leaves. Serve the brisket on a rimmed platter with the sauce, vegetables and dried fruit.
You can also serve the brisket right away: Remove the brisket to a cutting board and let rest for 15 minutes. Skim any fat that has risen to the surface of the sauce and remove the bay leaves. Bring the sauce to a simmer over medium heat and reduce to your liking. Slice the brisket, season lightly with salt and serve on a platter with the sauce, vegetables and dried fruit.
Copyright 2026 Television Food Network, G.P. All rights reserved.
source
Guy Fieri visits Maine Diner in Wells, ME, where this beloved local spot serves up a hearty Seafood Chowder loaded with fresh seafood and classic New England flavor.
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 Maine Diner and Gift Shop: https://mainediner.com
Follow them: https://www.facebook.com/MaineDiner
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Did Guy Find Maine’s BEST Seafood Chowder?! 🦞🔥 Diners, Drive-Ins and Dives | Food Network
source
Guy Fieri visits Comet Ping Pong in Washington, DC, where a neighborhood favorite puts a creative spin on classic pizza with a Philly Calzone packed with savory, cheesy goodness.
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 Comet Ping Pong: https://www.cometpingpong.com
Follow them: https://www.instagram.com/cometpingpong
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Did Guy Find Washington DC’s BEST Calzone? 🔥🍴 Diners, Drive-Ins and Dives | Food Network
source
Cozy up with Ina Garten’s best fall recipes! From savory Coq au Vin and Turkey Meatloaf to Pumpkin Mousse and Apple Spice Cake, these comforting dishes are perfect for the season.
#InaGarten #BarefootContessa #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina 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!
0:04 – Pear, Apple and Cranberry Crisp
4:10 – Filet Mignon with Mustard and Mushrooms
9:14 – Spinach-Cheddar Soufflé
15:26 – Roasted Butternut Squash Salad
19:15 – Pumpkin Mousse
23:36 – Chicken with Wild Mushrooms
27:32 – Fresh Apple Spice Cake
33:08 – Roasted Potato Leek Soup
39:16 – Turkey Meatloaf
44:05 – Lamb Shanks & Orzo
49:36 – Vanilla Brioche Bread Pudding
54:28 – Coq Au Vin
59:33 – End Screen
Get the Recipes:
Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Filet Mignon with Mustard and Mushrooms – https://foodtv.com/3HEmohg
Spinach-Cheddar Soufflé – https://foodtv.com/3YMxuqJ
Roasted Butternut Squash Salad – https://foodtv.com/3kDoHmD
Pumpkin Mousse – https://foodtv.com/3BScAri
Chicken with Wild Mushrooms – https://foodtv.com/3uPAmSO
Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Roasted Potato Leek Soup – https://foodtv.com/43KG61p
Turkey Meatloaf – https://foodtv.com/3jVv0xX
Lamb Shanks & Orzo – https://foodtv.com/4seEd8z
Vanilla Brioche Bread Pudding – https://foodtv.com/3kGWTeD
Coq Au Vin – https://foodtv.com/2JfvqTi
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Ina Garten’s MUST-TRY Fall Recipes 🍂 Barefoot Contessa | Food Network
source
One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶ http://foodtv.com/3nJz1sj
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
source
-
Other3 years ago
Economic crisis Predictions|Bloomberg Surveillance 11/08/202…
-
Other3 years ago
Suppers Around The World – Tasty Recipes Please recognize th…
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
Other3 years ago
Giada De Laurentiis Makes Pan-Fried Zucchini w/ Anchovy Vina…
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Other3 years ago
Just how beginner Vivek Ramaswamy is gaining some Trump foll…
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Other3 years ago
MaxMara Spring/Summer 2013 FULL SHOW|Milan Fashion Week MFW|…
-
Politics2 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’