Alton Brown shows you how to make the perfect pan-fried chicken.

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These meatballs stuff the flavors of Cantonese-style BBQ pork in an easier to eat and make application. They’re sweet, sticky and totally addictive. The sliders are built with crunchy slaw and sriracha mayo on potato bread. Molly loves everything about these – especially the fact that they fit right in your hand.
#MollyYeh #GirlMeetsFarm #FoodNetwork #CharSiu #MeatballSliders
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Char Siu Meatball Sliders
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 25 min
Yield: 12 servings

Ingredients
Meatballs:
12 ounces (340 grams) ground beef
12 ounces (340 grams) ground pork
3/4 cup (45 grams) panko breadcrumbs
1 large egg, beaten
3 scallions, finely chopped
2 garlic cloves, chopped
1 tablespoon (9 grams) finely chopped ginger, from about a 1-inch piece
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
2 tablespoons (30 grams) soy sauce
2 teaspoons toasted sesame oil
1 1/2 teaspoons five-spice powder
1 teaspoon kosher salt

Glaze:
2 tablespoons (40 grams) hoisin sauce
2 tablespoons (34 grams) ketchup
1 tablespoon (15 grams) unseasoned rice vinegar
1 tablespoon (21 grams) honey
1 teaspoon five-spice powder
1 teaspoon toasted sesame oil

Slaw:
2 cups prepared coleslaw mix
Juice of 1 lime
1/4 teaspoon kosher salt

To Serve:
12 potato slider rolls, split and lightly toasted
Sriracha mayo, for serving
Cilantro leaves, for serving

Directions

Place oven racks in the middle and upper third. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment and set aside.

For the meatballs: In a large mixing bowl, combine the beef, pork, panko, egg, scallions, garlic, ginger, hoisin, ketchup, soy sauce, sesame oil, five spice and salt. Using clean hands, mix well until evenly combined. (The meat mixture can be made a day ahead and refrigerated.)

Form into 12 equal-sized meatballs and place on the prepared baking sheet. Bake on the middle rack until browned and cooked through, about 15 minutes.

Meanwhile, for the glaze, stir the hoisin, ketchup, rice vinegar, honey, five spice and sesame oil in a small bowl until smooth.

Once the meatballs are out of the oven, increase the heat to broil.

Brush the meatballs generously with the glaze. Broil on the upper rack until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as broilers vary.

For the slaw: In a medium mixing bowl, toss the slaw mix with the lime juice and salt.

To assemble: Spread the slider rolls with a little sriracha mayo on each cut side. Top each with a spoonful of slaw mix. Top with a meatball and cilantro leaves and serve immediately.

These are best eaten as soon as they are made, but leftovers will keep covered in the refrigerator for a day.

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Molly Yeh’s Sticky, Sweet & Savory Char Siu Meatball Sliders | Girl Meets Farm | Food Network


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Discover how your favorite chocolate treats, including chocolate pie, candy bars, hot cocoa and more, are made.
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00:00 – Intro
00:08 – Schokinag’s Drinking Chocolate
03:25 – The Chocolate Pizza Co.
06:15 – Sweet Street Desserts
09:32 – Shock Coffee “Shock-A-Lots”
11:58 – The History of Chocolate Bars
13:58 – See’s Molasses Chips

Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!

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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How Chocolate Treats are Made 🍫 | Unwrapped (Throwback) | Food Network


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Guy Fieri heads to Superior, Wisconsin to check out The Anchor Bar and Grill, a local favorite known for big flavor and no-frills vibes. He digs into their legendary Olive Burger, which has three juicy patties stacked with melty cheese and is served with crispy fries.
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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://anchorbarandgrill.com
Follow them: https://www.facebook.com/AnchorBarSuperior

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Guy Fieri Digs Into a Legendary Burger in Wisconsin 🍔🤤 | Diners, Drive-Ins and Dives | Food Network


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This dish is vibrant, flavorful, fresh and features orzo. It’s perfect when eaten with the best utensil, the spoon! Molly says to grill your salmon skin-on for ease, and finish with salsa verde for brightness.
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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.

Grilled Salmon with Lemon Orzo
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients
Lemon Orzo Salad:
Kosher salt
8 ounces (226 grams) orzo
6 tablespoons (75 grams) extra-virgin olive oil, divided, plus more for drizzling
1 medium zucchini (about 8 ounces/226 grams), halved lengthwise
1 medium yellow summer squash (about 8 ounces/226 grams), halved lengthwise
4 scallions, trimmed
3 lemons, 2 zested (reserve for the salmon), all 3 cut in half
Freshly ground black pepper
1 clove garlic, finely chopped or grated
1 1/2 cups halved cherry or grape tomatoes
2 tablespoons (20 grams) drained capers in brine

Salsa Verde:
1 1/2 cups (36 grams) loosely packed fresh basil leaves
1 1/2 cups (36 grams) loosely packed fresh flat-leaf Italian parsley leaves
1 tablespoon (10 grams) drained capers in brine
1 clove garlic, crushed and peeled
1/2 teaspoon kosher salt
1/2 cup (100 grams) extra-virgin olive oil

Salmon:
1 (2-pound) center-cut fillet of salmon
1 teaspoon kosher salt
Extra-virgin olive oil, for brushing
Flaky salt

Directions
For the lemon orzo salad: Bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain in a colander and toss with a little olive oil. Let sit in the colander to drain while you grill the vegetables.

Preheat an outdoor grill or grill pan to medium-high heat.

Toss the zucchini, yellow squash, scallions and lemon halves in a large bowl with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Grill the zucchini and yellow squash until crisp-tender and charred, about 3 minutes per side. Grill the scallions until wilted and charred, about 1 minute per side. Grill the 6 lemon halves, cut-side down, until charred, about 2 minutes. Remove all to a cutting board.

In a large serving bowl, add the garlic. While the lemons are still hot, carefully juice 2 halves of grilled lemon over the garlic to soften it slightly and minimize its pungency. Season with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the remaining 1/4 cup olive oil to make a smooth dressing. Add the orzo. Chop the zucchini, yellow squash and scallions into chunks and add to the bowl along with the tomatoes and capers. Toss well to evenly coat with the dressing. Taste and season with more salt, if needed. Set aside to let the flavors blend while you make the salsa verde and salmon. (The salad can also be made a day ahead, but return to room temperature before serving.)

For the salsa verde: In the bowl of a food processor fitted with the blade attachment, squeeze 2 of the remaining grilled lemon halves. Add the basil, parsley, capers, garlic and salt and blend to make a coarse paste. With the machine running, gradually add the olive oil and blend to make a smooth, thick sauce. Transfer to a serving bowl and set aside.

For the salmon: Rub the reserved lemon zest all over the salmon and season with the kosher salt. Brush all over with olive oil. Brush the grill grates with olive oil. Add the salmon, skin-side down, and cook until you can move it easily on the grill, 3 to 5 minutes depending on thickness. Flip and cook until just cooked through, 3 to 4 minutes more (again, depending on thickness). Remove and set aside to rest for 5 to 10 minutes.

To serve, plate the salad in a large, shallow serving bowl. Top with chunks of the salmon. Sprinkle with flaky salt and top with drizzles of salsa verde. Cut the last 2 grilled lemon halves into wedges and serve alongside the salad.

Leftover orzo will keep covered in the fridge for 3 to 4 days. Leftover salsa verde will keep for a day or two in the fridge; press a piece of plastic wrap on the surface to avoid discoloration. Leftover salmon will keep for a day or two covered in the fridge.

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Molly Yeh’s Grilled Salmon with Lemon Orzo | Girl Meets Farm | Food Network


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