Ina Garten’s sliders are juicy and packed with flavor. They’re made from seasoned ground beef mixed with garlic, thyme and Dijon mustard, then grilled and topped with melted gruyère. Served on toasted brioche buns with arugula, tomato and red onion, they’re perfect for summer cookouts, backyard gatherings and easy entertaining.
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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.

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Sliders
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 35 min
Prep: 25 min
Cook: 10 min
Yield: 4 to 5 servings

Ingredients

2 pounds premium ground beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon chopped thyme leaves
3 teaspoons chopped garlic
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
6 ounces grated Gruyere
12 small Brioche buns
4 ounces baby arugula
3 medium tomatoes, sliced in 1/8-inch-thick rounds
2 small red onions, sliced in 1/8-inch-thick rounds
Ketchup, for serving

Directions

Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

Slice the buns in half crosswise and toast the halves cut side down on the grill.

Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

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Ina Garten’s 5-STAR Sliders 🍔 🤩 | Barefoot Contessa | Food Network


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Guy Fieri stops by Bob’s Taco Station in Rosenberg, TX, a former abandoned gas station turned local favorite that started out serving flavored snow balls before expanding into tacos made from beloved family recipes.
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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 Bob’s Tacos Station: https://bobstacos.com
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From An Abandoned Gas Station to a Taco Hotspot 🌮🔥 | Diners, Drive-Ins and Dives | Food Network


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Chef Dave Bazirgan faces Chef Stephen Jones in a high-stakes culinary showdown for the chance to cook against Bobby Flay. Saturday Night Live alumnus Bobby Moynihan and Food Network’s Alex Guarnaschelli decide who advances. The key ingredient in the first round is halloumi. Lionel prepares fried halloumi with apple salad and spicy marinara sauce. Marcellus counters with sumac-dusted grilled halloumi, charred corn and tomato salsa and Greek yogurt. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Thursdays at 9|8c!

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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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Beat Bobby Flay: Halloumi Havoc 🧀 | Full Episode Recap | S14 E1 | Food Network


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Guy Fieri visits Taste of Peru in Chicago, where authentic Peruvian dishes and bold global flavors come together through treasured family recipes passed down for generations.
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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 Taste of Peru Restaurant: https://tasteofperu.com
Follow them: https://www.facebook.com/TOPChicago

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Guy Fieri Says “This Is the Best Masa I’ve Ever Had” 😛 | Diners, Drive-Ins and Dives | Food Network


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Sunny makes her spicy version of her mom’s macaroni and cheese.
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Get the recipe ▶ https://foodtv.com/46un4O7
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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!

Spicy Macaroni and Cheese
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings

Ingredients

2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter

Directions

Preheat the oven to 350 degrees F.

In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.

In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.

Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

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Sunny Anderson’s Macaroni and Cheese | Food Network


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