Indulge in Ina Garten’s Wine-Braised Beef Short Ribs, slow-cooked until tender in red wine, vegetables and herbs. This rich and flavorful dish is perfect for special dinners or a cozy weekend meal.
#InaGarten #BarefootContessa #FoodNetwork #ShortRibs
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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!

Scott’s Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 10 min
Prep: 20 min
Cook: 50 min
Yield: 6 servings

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750-ml) bottle burgundy or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
6 cups beef stock
1 tablespoon brown sugar

Directions

Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Short Ribs | Barefoot Contessa | Food Network


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Some dishes are better shared 🫶 @choibites shows how to build Bulgogi Mushroom Jeongol (불고기 버섯 전골) — a comforting, communal Korean hot pot — from scratch, complete with beef bulgogi, glass noodles, napa cabbage, kabocha squash, wild mushrooms and bok choy. (Esther’s bok choy story at 5:09 is too good 😝) The real magic happens at the kitchen table, where the portable burner is brought to the center and the broth bubbles away all in one pot! ✨

Get the recipe:
► Bulgogi Mushroom Jeongol: https://foodtv.com/4uAVNVG

00:00 – Intro
00:19 – Esther Goes to the Market
01:09 – Marinating the Bulgogi
03:11 – Prepping the Veggies and Broth
07:10 – Straining the Broth
08:05 – Assembling the Hot Pot
09:10 – Making the Sauce
10:34 – Putting It All Together
11:36 – Eating Time!

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 #Bulgogi #Mushroom #HotPot

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Ina Garten’s Vanilla Cream Cheese Pound Cake is rich, moist and deeply infused with real vanilla for a simple but showstopping dessert. Perfectly tender with a creamy texture, it’s the kind of classic bake that feels both comforting and elegant in every slice.
#inagarten #BarefootContessa #FoodNetwork #PoundCake
Stream more Barefoot Contessa on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the recipe ▶ https://foodtv.com/4nGMuRq
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!

Vanilla Cream Cheese Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Total: 2 hr 10 min (includes cooling time)
Active: 30 min
Yield: 2 loaves

Ingredients

Baking spray with flour, such as Baker’s Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Directions

Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.

Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it’s well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.

Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it’s well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.

Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

Cook’s Note:
Serving suggestions: Allow a pint of vanilla ice cream to melt and pour 2 tablespoons on the bottom of each dessert plate, tilting the plates so the center is covered. Place a slice of pound cake on top of the melted ice cream and sprinkle the slice with a line of fresh raspberries. Or? Place a slice of pound cake on a dessert plate, drizzle with Honey Vanilla Crème Fraîche (see below) and garnish with a sprig of mint.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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Ina Garten’s Showstopping Vanilla Cream Cheese Pound Cake | Barefoot Contessa | Food Network


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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside the Fine Dining Decadent Diner, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all dishes must feature cottage cheese. Jamie Tran makes a Vietnamese bouillabaisse. Evelyn Garcia prepares congee with chanterelles and lobster. Martel Stone serves a Nigerian stew with roasted duck. Each chef battles for a chance to stay in the Flavortown kitchen.
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
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“I Have NEVER Eaten Anything Like This” 🔪🔥 | Flavortown Food Fight | S1 E7 Recap | Food Network


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Since everyone in Molly’s house loves eggs, ham and tots, AND Molly’s a sucker for clever wordplay, the *fri-tot-ta* is a definite crowd pleaser. It’s a frittata with tots! It’s creamy, crispy, cheesy and basically all of your favorite breakfast foods in one dish.
#MollyYeh #GirlMeetsFarm #FoodNetwork #HamFritatta
Get the recipe ▶ https://foodtv.com/4dDrKoP
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Ham Frit-Tot-Ta
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 5 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients
1 pound (454 grams) frozen potato tots, such as Tater Tots
Kosher salt and freshly ground black pepper
10 large eggs
1/2 cup (120 grams) heavy cream
2 tablespoons (25 grams) neutral oil
8 ounces (226 grams) cubed ham steak
1 1/2 cups grated Gruyère (6 ounces/170 grams), divided
1/2 cup (60 grams) grated Parmesan cheese, divided
1 cup (240 grams) fresh ricotta
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh Italian parsley
Flaky salt
Ketchup, for serving, optional

Directions

Arrange an oven rack in the upper third position. Preheat the oven to 425 degrees F.

In a large, cast-iron pan, add the potato tots and spread in an even layer. Season with kosher salt and pepper and bake until golden and very crispy, about 10 minutes past the package cooking instructions. Remove the tots to a plate or bowl and reserve the pan as you’ll use it again.

Lower the oven temperature to 350 degrees F.

In a large mixing bowl, whisk the eggs, cream, 3/4 teaspoon kosher salt, and a generous grinding of pepper. Set aside.

Heat the neutral oil in the reserved cast-iron pan over medium heat. Add the ham and cook, stirring often, until crispy, 3 to 4 minutes. Reduce the heat to medium-low and add the tots. Stir half of the Gruyère and Parmesan cheeses into the egg mixture and pour into the skillet. Let cook until the edges of the eggs just begin to set, 2 to 3 minutes. Dollop the ricotta all over the surface of the eggs. Sprinkle with the remaining Gruyère and Parmesan.

Bake in the oven until the frittata is set; start checking at 20 minutes. Turn on the broiler and broil until the cheese is bubbling and golden brown, 1 to 2 minutes. Remove from the oven and top with the chives and parsley, more pepper, and flaky salt. Let cool for a few minutes before cutting into wedges to serve. Serve with ketchup, if desired.

Leftovers will keep wrapped in the refrigerator for 2 to 3 days. Cold and room-temp frittata is great!

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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Tots IN a Fritatta?! 🥔 Molly’s Ham Frit-Tot-Ta | Girl Meets Farm | Food Network


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