Food
Can’t get enough of this Greek baked pasta dish 😍
Pasticcio takes Chef Symon right back to his childhood ❤️
Get the recipe 👇
Pasticcio
Recipe courtesy of Michael Symon
Level: Intermediate
Total: 2 hr 15 min (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
Meat Sauce:
3 tablespoons extra-virgin olive oil
2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
2 cups finely diced yellow onion
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 cup dry white wine
3 cups crushed tomatoes
Bechamel Sauce:
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
4 cups whole milk
Kosher salt and freshly ground black pepper
1 cup finely grated kefalotyri cheese
3 large eggs
Pasta:
Kosher salt and freshly ground black pepper
1 pound macaroni #1
Extra-virgin olive oil, for the casserole dish
4 tablespoons unsalted butter, melted
1 cup grated kefalotyri cheese
Directions
For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher’s twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.
Cook’s Not: If your local market does not carry kefalotyri cheese, Pecorino Romano makes an excellent substitute!
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Food
Mornings Are Better with Ree Drummond’s Crispy A.M. Wraps 🥚🌯 | The Pioneer Woman | Food Network
Ree Drummond’s crispy breakfast wraps pack tater tots, breakfast sausage and scrambled eggs inside flour tortillas. Loaded with melty cheese plus salsa, sour cream and creamy avocado, these crispy easy-to-make wraps are a crowd-pleasing favorite for breakfast or brunch.
#ReeDrummond #FoodNetwork #BreakfastWrap
Watch #ThePioneerWoman Saturdays at 10a|9c.
Get the recipe ▶ http://foodtv.com/39Sjulq
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!
Crispy A.M. Wraps
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 wraps
Ingredients
24 frozen tater tot rounds
1 pound breakfast sausage
1/4 cup whole milk
8 large eggs
Four 12-inch flour tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup salsa
1 cup sour cream
1 avocado, sliced
4 tablespoons olive oil.
Directions
Cook the tater tot rounds according to the package instructions. Set aside.
Meanwhile, cook and crumble the sausage in a large nonstick skillet over medium-high heat until brown, about 10 minutes. Remove and drain on a paper towel-lined plate. Return the skillet to the heat.
Whisk together the milk and eggs in a large pitcher. Add the egg mixture to the skillet and scramble, about 5 minutes. Set aside.
To build the wraps, lay out the tortillas. Divide the sausage, eggs, Cheddar, Monterey Jack and tater tot rounds evenly and place on the very center of the tortillas. Top each with salsa, sour cream and avocado. Fold the edges of each tortilla up and over, creasing as needed, to the center and as tight as possible, so that you form a parcel with each one.
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Place one wrap in the skillet, seam-side down. Cook until golden, about 2 minutes, then flip and cook the other side for another minute or two. Repeat with the remaining tortillas and olive oil. Serve hot.
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Ree Drummond’s Crispy Breakfast Wraps 🥚🌯 | The Pioneer Woman | Food Network
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Fire up the grill and dive into these summertime favorites, from fire pit steak and potatoes and clam, sweet potato and corn bake to coney dogs, smoked chicken wings and more! These dishes are perfect for long nights and serious summer fun!
#MichaelSymon #FoodNetwork #Grilling
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!
0:00 – Intro
0:06 – Fire Pit Steak and Potatoes
6:42 – Clam, Sweet Potato and Corn Bake
13:09 – Coney Dogs
20:31 – Ranch-Rubbed Pork Ribs
28:44 – Smoked Chicken Wings
33:40 – Endscreen
Get the Recipes:
Fire Pit Steak and Potatoes – https://foodtv.com/3i09o4K
Clam, Sweet Potato and Corn Bake – https://foodtv.com/3ll0OB4
Coney Dogs – https://foodtv.com/4csU2jv
Ranch-Rubbed Pork Ribs – https://foodtv.com/3wRKfjb
Smoked Chicken Wings – https://foodtv.com/3BTowdp
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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Michael Symon’s Top Grilling Recipe Videos | Symon Dinner’s Cooking Out | Food Network
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Join Guy as he travels across America sampling the country’s most-legendary pizza spots! 🍕 🚗💨
#FoodNetwork #FoodNetwork #DDD #Pizza
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 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
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BINGE: Pizza Party With Guy Fieri on #DDD 🍕 | Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s Caesar Club Sandwich layers roasted chicken, crispy pancetta, sun-dried tomatoes, arugula and shaved Parmesan on toasted ciabatta. Finished with her tangy Caesar dressing, it’s perfect for a quick lunch or for hosting.
#BarefootContessa #ChickenCaesarClub #InaGarten
Stream on HBO Max for more Barefoot Contessa: https://foodtv.com/StreamOnHBOMaxYT!
Get the recipe ▶ https://foodtv.com/4gITvOb
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Caesar Club Sandwich
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min
Yield: 3 servings
Ingredients
2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.
Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.
Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)
Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Ina Garten’s Chicken Caesar Club Sandwich 🥪 | Barefoot Contessa | Food Network
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Taking inspiration from classic Korean pub food, @choibites recreates the legendary Korean Burger that’s been the biggest hit at her NYC restaurant, Ms. Yoo. This isn’t just a fan favorite — it’s a national award‑winning burger that’s held its spot on the menu for years 🌟 What makes it unforgettable? Esther calls for high-quality 80/20 beef, and it features two powerhouse condiments: kimchi bacon jam (sweet, spicy, tangy, and deeply savory) and a spicy gochujang mayo (creamy heat with bold Korean flavor) 🤤 Esther puts her own twist on the dish by pairing it with a simple but bold side: broccoli with crumbled tofu, adding freshness and texture to balance the richness of the burger 🥦
Get the recipes:
Ultimate Korean Burger ▶ https://foodtv.com/3PmR8as
Broccoli Tofu Salad ▶ https://foodtv.com/4uvc3Hd
00:00 – Intro
00:48 – Prepping the Kimchi Bacon Jam
04:50 – Let’s Shape Our Patties
06:00 – Cooking the Burgers
06:27 – Gotta Make a Quick Sauce
08:19 – Time to Assemble
09:03 – Oh My God
09:31 – Broccoli Tofu Salad Time
13:42 – Danielle Has a Bite
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 #Burger #Broccoli
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