Food
Kardea Brown’s Deviled Eggs with Fried Shrimp 🥚🍤 | Delicious Miss Brown | Food Network
Kardea Brown’s deviled eggs feature a creamy, tangy yolk filling piped into egg whites and topped with crispy fried shrimp for a crunchy, flavorful twist on a Southern classic.#KardeaBrown #DeliciousMissBrown #FoodNetwork #DeviledEggs
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Deviled Eggs with Fried Shrimp
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 30 min (includes cooling time)
Active: 45 min
Yield: 2 dozen
Ingredients
Deviled Eggs:
12 extra-large eggs
1/3 cup mayonnaise
1 tablespoon sweet relish
2 teaspoons sour cream
2 teaspoons yellow mustard
2 teaspoons Miss Brown’s House Seasoning, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Chopped fresh dill, for sprinkling
Fried Shrimp:
24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on
1 cup whole buttermilk
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon kosher salt
Directions
Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer
For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.
Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.
For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.
Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.
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Kardea Brown’s Deviled Eggs with Fried Shrimp 🥚🍤 | Delicious Miss Brown | Food Network
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Food
The Secret Behind REAL Olive Oil (FACTORY TOUR!!) | The Best Restaurants in America | Food Network
See how REAL olive oil is made at Bono Extra Virgin Olive Oil in Italy and avoid the imposters floating around your grocery aisle 😲
Check them out: https://www.bonousainc.com/
Follow Bono Extra Virgin Olive Oil on Instagram: https://www.instagram.com/bonodisicilia/?hl=en
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Watch more from The Best Restaurants in America at https://foodtv.com/2VtzWAr
Field trip! Our social media team is on the hunt for the most-exciting culinary creations and processes they can find at restaurants, bakeries and production facilities around the world.
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!
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#BestRestaurantsInAmerica #FoodNetworkFinds #FactoryTour
The Secret Behind REAL Olive Oil (FACTORY TOUR!!) | The Best Restaurants in America | Food Network
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Sauteed broccolini and melted provolone cheese make an irresistible snack.
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Get the recipe ► https://foodtv.com/2I5mv6O
Deb Perelman brings us into the cozy home kitchen where she grew her popular blog, Smitten Kitchen. With her signature blend of practical tips and personal stories, she helps us all create instant everyday classics for real life.
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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Broccolini Melts from Smitten Kitchen | Smitten Kitchen | Food Network
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Scottadito literally means “burnt fingers” in Italian!
Get the recipe 👇
Lamb Chops Scottadito
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 2 hr 35 min (includes marinating)
Active: 15 min
Yield: 2 to 4 servings
Scottadito — “burnt fingers” in Italian — are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name.
Ingredients
Zest and juice of 1 lemon
6 garlic cloves, grated
2 tablespoons coarsely chopped fresh rosemary, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup extra-virgin olive oil
8 lamb rib chops, about 1 inch thick, bones frenched (about 1 1/2 pounds)
2 lemons, halved
Flaky salt, for serving
Directions
Whisk together the lemon zest and juice, garlic, rosemary, pepper flakes and 1 teaspoon kosher salt in a large bowl. Whisk in the oil in a slow stream. Add the lamb chops and toss well to coat. Cover and marinate in the refrigerator at least 2 hours and up to 8 hours, tossing once or twice during marinating.
When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the lamb from the refrigerator 20 minutes before you are ready to cook. Scrape any marinade solids off the lamb. Season lightly with kosher salt.
Grill the lamb until nicely charred on all sides (grill both sides and also grill the fatty edge), about 6 minutes total for medium-rare chops. Place the halved lemons cut-side down on the grill and grill for 2 to 3 minutes.
Serve the chops with a sprinkle of flaky salt, the grilled lemons and some chopped fresh rosemary.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Growing up, taco night for Molly meant a box mix with hard corn shells, a taco seasoning packet and her mother’s signature meat of choice: ground turkey! This is her homemade version of that, but instead of hard-shell tacos, she’s upping the ante with pan-fried, chewy flour ones. It’s the taco night of her nostalgic dreams… mmm.
#MollyYeh #GirlMeetsFarm #FoodNetwork #TurkeyTacos #Tacos
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Fried Flour Shell Turkey Tacos
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 12 tacos
Ingredients
2 tablespoons (25 grams) neutral oil, plus more for frying
12 street taco-size flour tortillas
Kosher salt
1 pound (454 grams) ground turkey
1 medium onion, finely chopped
3 tablespoons (45 grams) tomato paste
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
1 1/2 cups (360 grams) beer
1 tablespoon (15 grams) cider vinegar
Shredded Cheddar, shredded lettuce, sour cream, chopped scallions, red salsa, lime wedges and fresh cilantro leaves, for serving
Directions
For the taco shells, line a baking sheet with a cooling rack and heat about 1 inch of neutral oil in a large skillet to about 350 degrees F.
Add a tortilla to the skillet and cook until just softened, about 10 seconds. Use tongs to flip the tortilla, then fold in half (with the tongs in the middle to create a pocket) to create a taco shell. After about 10 seconds, the shell should hold its shape. Continue to fry, turning as needed, until crisp and golden all over, 1 to 2 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining tortillas (once you get good at it, you can be working on a few at a time in the oil.)
For the taco filling, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground turkey and onion and cook and crumble with a wooden spoon until the turkey is lightly browned, 3 to 4 minutes. (If your turkey gives off a lot of juices, increase the heat to reduce them before proceeding.) Add the tomato paste, chili powder, cumin, paprika, garlic powder, oregano, cayenne and 1 teaspoon salt. Stir to coat the meat in the spices. Add the beer and vinegar. Bring to a vigorous simmer and cook until very thick, 8 to 10 minutes.
Spoon the filling into the taco shells and serve with toppings of your choice.
Leftover taco filling will also keep for up to 2 days. The taco shells should be eaten as soon as they are made.
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Molly’s Fried Flour Shell Turkey Tacos | Girl Meets Farm | Food Network
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Four moms face off in a cooking showdown with surprise baskets! In the appetizer round, they tackle coffee, pheasant, escarole and peanut butter blossom cookies. Then it’s pork shoulder, baby food, mustard greens and red quinoa for the entrée before finishing with bison grass vodka, guava paste, pistachios and crustless PB&Js in dessert.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.
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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Moms Take Over the Chopped Kitchen | Full Episode Recap | S15 E13 | Food Network
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