Savory, saucy and piled high on a toasted bun, Ree Drummond’s sloppy joes are a crowd-pleasing comfort food classic.
#ReeDrummond #FoodNetwork #SloppyJoes
Watch #ThePioneerWoman Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3BrYwKG
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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!

Sloppy Joes
Recipe courtesy of Ree Drummond
Level: Easy
Total: 45 min
Active: 10 min
Yield: 8 servings

Ingredients

2 1/2 pounds ground beef
1 large green bell pepper, diced
1/2 large onion, diced
1 1/2 cups ketchup
5 cloves garlic, minced
Hot sauce, such as Tabasco
Worcestershire sauce
Salt and freshly ground black pepper
8 kaiser rolls
2 tablespoons packed brown sugar
2 teaspoons chili powder, or more as needed
1 teaspoon dry mustard
1/2 teaspoon red pepper flakes, or more as needed
2 tablespoons butter, softened
Chips or salad, for serving, if desired

Directions

Start by browning the ground beef in a large pot over medium-high heat. Drain off the fat.

Add in the green peppers and onions. Stir, and then add 1 cup water, the ketchup and garlic. Stir it around to combine, and then add the brown sugar, chili powder, dry mustard, red pepper flakes, and hot sauce, Worcestershire, salt and pepper to taste. Stir to combine, and then cover and simmer over medium-low heat, about 20 minutes.

To serve, spread the rolls with the butter and brown them on a griddle or in a skillet. Spoon a good amount of the meat mixture onto the bottom roll, and then top with the other half. Serve with chips, salad or just enjoy it by itself.
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Ree Drummond’s Ranch Chicken Tacos | The Pioneer Woman | Food Network


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Chef Dave Bazirgan faces Chef Stephen Jones in a high-stakes culinary showdown for the chance to cook against Bobby Flay. Judges Chef Simon Majumdar and “The Sopranos” star Steve Schirripa decide who advances. Both chefs must feature white anchovies in the first round: Stephen prepares white anchovies with eggplant caponata while Dave serves a grilled Caesar salad with white anchovies. Only one will earn the chance to take on Bobby Flay and prove they can outcook the master. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays 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 restaurant 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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Beat Bobby Flay: Anchovy Anarchy 🐟 | Full Episode Recap | S13 E9 | Food Network


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Ree Drummond’s Mixed Seafood Pasta is a rich and creamy dish loaded with shrimp, lobster and calamari tossed in a white wine garlic sauce with spinach, herbs and parmesan for a elevated meal at home.
#ReeDrummond #ThePioneerWoman #FoodNetwork #SeafoodPasta
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3Y3rzgw
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!

Mixed Seafood Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 pound fettuccine
2 tablespoons olive oil
2 tablespoons salted butter
8 ounces peeled and deveined large shrimp
8 ounces lobster meat, cut into chunks
8 ounces calamari, sliced
Freshly ground black pepper
1/4 cup jarred sun-dried tomato strips packed in oil
2 tablespoons capers, drained
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
3 cloves garlic, minced
1/2 red onion, finely diced
1/2 cup white wine
2 cups heavy cream
2 cups baby spinach leaves
1/4 cup freshly grated Parmesan, plus more for garnish
1/4 cup fresh parsley, chopped, plus more for garnish
Zest of 1 lemon, plus more for garnish

Directions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions for al dente.

Meanwhile, heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp, lobster and calamari and season with salt and pepper. Sear on each side for 1 to 1 1/2 minutes. Remove to a plate and set aside.

Add the tomato strips, capers, thyme, rosemary, garlic and onion to the skillet and cook for 1 to 2 minutes, stirring often to ensure the vegetables don’t brown. Deglaze with the white wine, then add the cream. Bring to a simmer and allow the sauce to simmer and thicken about 4 minutes. Season with salt and pepper.

Add the spinach to the sauce and stir so it begins to wilt. Drain the cooked pasta and add it to the skillet. Add the seafood and any juices on the plate. Add the Parmesan, parsley and lemon zest, turn off the heat and toss everything together until nicely coated in the sauce. Garnish the pasta with more Parmesan, parsley and lemon zest. Serve directly from the skillet.

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Ree Drummond’s 5-STAR Mixed Seafood Pasta 🦞🦐 | The Pioneer Woman | Food Network


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Guy Fieri stops at a Harvard Square classic for big burgers done the old-school way. At Mr. Bartley’s Burger Cottage, it is all about perfectly-griddled patties and fresh toppings stacked tall. This Cambridge institution keeps it simple: big flavor and even bigger portions.
#FoodNetwork #GuyFieri
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!

Visit them: https://www.mrbartley.com
Follow them: https://www.facebook.com/people/Mr-Bartleys-Burger-Cottage/100063581080150/?locale=sk_SK

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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Harvard Burger Joint STACKS Patties Sky-High! 🍔🔥 | Diners, Drive-Ins and Dives | Food Network


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Soooo jammy 😍 (And so easy!)

Get the recipe 👇

Chili Crunch-Cured Egg Yolks
Recipe courtesy of Stephanie Izard
Level: Easy
Total: 3 days 5 min (includes curing time)
Active: 5 min
Yield: 6 yolks

Inspiration comes from everywhere. For this one, I was actually watching an episode of Guy’s Grocery Games where my chef, Drew, was competing. He used our This Little Goat chili crisp – The Crunch – that he found on the shelves of Flavortown Market. Guy grabbed the jar to chat about how much he loves the crunch, and something about Guy’s love of my chili crisp and his unique dislike for eggs made me want to run to the kitchen and cure some yolks in the chili crisp. I’m not the most patient person, but I waited for the yolks to get golden in color and become super jammy. Then, for dinner that night, I spooned some on top of white rice and just smiled. They are great on noodles too, and on bagels with cream cheese and avocado toast…there are all sorts of fun things to do with the perfect jammy egg.

Ingredients
6 large pasteurized eggs yolks (make sure all whites are removed)
3/4 cup chili crisp/crunch

Directions
In a small container, cover the egg yolks fully with the chili crisp/crunch. Cover and let cure, refrigerated, about 3 days. Serve over rice or toast (bagel, avocado toast, etc.).

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