Food
Bobby Flay’s Savory Stuffed French Toast | Brunch @ Bobby’s | Food Network
Bobby Flay’s French toast is stuffed with gruyere, bacon and mustard greens, then pan-fried until golden for the perfect balance of sweet and savory flavor.
#BobbyFlay #BrunchAtBobbys #FoodNetwork #StuffedFrenchToast
Get the recipe ▶ https://foodtv.com/2Y8yKkZ
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.
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!
Stuffed French Toast with Gruyere, Mustard Greens and Double-Smoked Bacon
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings
Ingredients
1/4 cup creme fraiche
2 tablespoons Dijon mustard
Few dashes hot sauce
Kosher salt and freshly ground black pepper
6 slices double-smoked bacon
1 small red onion, halved and thinly sliced
1 pound mustard greens, ribs removed, coarsely chopped
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
3 large eggs
1 large egg yolk
2 cups half-and-half
3 tablespoons grated Parmesan
Eight 1/2-inch slices sourdough or pain de mie bread
8 slices Gruyere or Swiss cheese
2 tablespoons canola oil
2 tablespoons butter
Directions
Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside.
Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds.
Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl.
Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined.
Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches.
Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side.
Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side–cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches.
Halve the cooked sandwiches on the diagonal and serve hot.
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Bobby Flay’s Savory Stuffed French Toast | Brunch @ Bobby’s | Food Network
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Bring the deli home with Guy Fieri’s Primetime Pastrami, a slowly brined and slow-smoked brisket packed with tons of flavor and perfectly peppery crust.
#FoodNetwork #GuyFieri
Get the Primetime Pastrami recipe ► https://foodtv.com/3Zc1LN4
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Primetime Pastrami
RECIPE COURTESY OF GUY FIERI
Level: Intermediate
Total: 5 days 8 hr 30 min (includes brining and smoking times)
Active: 30 min
Yield: 10 to 12 servings
Ingredients
Pastrami Brine:
1 gallon water
10 ounces light brown sugar
5 ounces kosher salt
2 ounces pink curing salt
5 teaspoons coriander seeds
5 teaspoons yellow mustard seeds
2 1/2 teaspoons fennel seeds
2 1/2 teaspoons crushed juniper berries
1 teaspoon red chile flakes
6 bay leaves
2 whole cloves
2 cinnamon sticks
2 star anise
Ice
Pastrami Rub:
1 cup black peppercorns
3/4 cup coriander seeds
1/4 cup juniper berries
1 cup kosher salt
1 cup light brown sugar
2 tablespoons red chile flakes
2 tablespoons granulated garlic
Primetime Pastrami:
1 whole brisket, trimmed
Directions
For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
For the pastrami: First, clean all the fat off the brisket including the “V” between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
After a minimum of 5 days, prepare a smoker for 225 degrees F.
Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.
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Guy Fieri’s Primetime Pastrami 🔥 | Guy’s Big Bite | Food Network
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Gina and Pat Neely create a dry rub mix for Kansas City style ribs.
This video is part of Down Home with the Neelys, hosted by Gina Neely and Pat Neely.
Pat and Gina Neely and their family own and operate some of Tennessee’s best – and devilishly delicious – barbecue restaurants. But when they are relaxing at home in Memphis, they love to create tasty dishes their whole family can enjoy. Now they’re ready to share secrets from their famous restaurant dishes along with their tastiest family-friendly recipes.
For more Down Home with the Neelys: http://www.foodnetwork.com/shows/down-home-with-the-neelys
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Watch all the action from Season 1 & 2 of 24 in 24 before the new season drops! Michael Symon and Esther Choi host as 24 chefs face 24 challenges in 24 nonstop hours for a chance to win $50,000.
Season 3 of #24In24: Last Chef Standing starts Sunday, April 26 @ 8|7c.
Subscribe to Food Network ▶ http://foodtv.com/YouTube
#FoodNetwork #Competition
Michael Symon and Esther Choi host Food Network’s fierce 24-hour cooking competition where 24 chefs battle nonstop until only one chef remains.
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.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ X: https://X.com/FoodNetwork
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▶ WEBSITE: https://www.foodnetwork.com
BINGE 🔴 24 in 24 Season 1 & 2 Recaps | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress judges Adam Sobel and Tiffani Faison for a chance to win up to $20,000 and return next week to defend their title. In the first round at the Mexican food cart, the chefs must create a breakfast dish. Returning champ Angelo Sosa makes a breakfast burrito, while Maria Mazon also serves a breakfast burrito and Brad Miller goes with a breakfast sandwich. Only the chef who masters the challenge will advance.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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.
▶ 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
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Breakfast Brawl 🍳💥 | Flavortown Food Fight | S1 E2 Recap | Food Network
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Learn how to make the ultimate Korean Fried Chicken — extra crispy on the outside, juicy on the inside — with a sweet and tangy sauce made with Esther’s beloved ingredient: gochujang 🌶️ In this episode of Cooking with Choi, Esther shows how to master the art of the double-fry for that signature Korean Fried Chicken crunch! 🍗💥 The meal wouldn’t be complete without her Pickled Yuja Daikon to add something bright and refreshing alongside all that crispy chicken 🤤
Get the recipes:
▶ Korean Fried Chicken Wings: https://foodtv.com/3OTKyrF
▶ Yuja Pickled Daikon: https://foodtv.com/4cqcAEm
0:00 – Intro
00:40 – Esther Shops at the Market in K-Town
02:05 – Prepping the Chicken and Brine
03:04 – Time to Dredge
06:24 – Making the Gochujang Sauce
07:34 – Ready to Fry!
08:28 – The Art of the Double Fry
09:31 – The Brush Method
10:15 – Esther Takes a Bite
11:05 – Making the Yuja Pickled Daikon
13:17 – Let’s Bring It All Together!
Welcome to Esther’s house! 🏡 Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries
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