Season 11 of Diners, Drive-Ins and Dives takes Guy Fieri across the country in search of unforgettable local eats, with stops at spots like The Golden Bear in Sacramento, Mahony’s Po-Boys in New Orleans, Honey’s Sit ‘n Eat in Philadelphia and Steuben’s Food Service in Denver. From classic diners and neighborhood staples to seafood shacks and iconic sandwich joints, this season serves up standout comfort food from coast to coast. #FoodNetwork #DDD
Watch #DDD, Fridays at 9|8c!
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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!

Timecodes:
0:07 – The Golden Bear in Sacramento, CA
6:00 – Mahony’s Po-Boys in New Orleans, LA
12:54 – Quahog’s Seafood Shack in Stone Harbor, NJ
18:38 – Honey’s Sit ‘n Eat in Philadelphia, PA
24:12 – The Pit Stop in Merrick, NY
31:08 – Steuben’s Food Service in Denver, CO
36:49 – Jimmy’s Down the Street in Coeur d’Alene, ID
43:47 – Foolish Craig’s in Boulder, CO
49:31 – Katie’s in New Orleans, LA
56:27 – Putah Creek Cafe in Winters, CA

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BINGE the Best of #DDD Season 11 with Guy Fieri 🔥🍴 Diners, Drive-Ins and Dives | Food Network


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This is Molly’s heartier version of fast-food fried fish sandwiches, with clever Midwestern wordplay. They feature deep-fried flaky pieces of cod topped with melty American cheese and tangy ketchup tartar sauce, served on super-soft challah buns… these are fish-tastic.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Fillet #Fish
Get the recipe ▶ https://foodtv.com/4yBnyQi
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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!

Filet-ope-Fish
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 45 min
Active: 45 min
Yield: 4 sandwiches

Ketchup Tartar Sauce:
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup finely diced dill pickle
1 tablespoon chopped fresh dill
1 tablespoon lemon juice
1 tablespoon onion powder
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Fish:
Neutral oil, for frying
2 large eggs
1/4 cup cornstarch
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoons paprika
3 cups panko breadcrumbs
1 pound Atlantic cod, cut into 4 pieces, 1/2 inch thick and trimmed to fit bun of choice
Flaky salt
4 slices American cheese

Assembly:
4 challah rolls, toasted with butter
4 cups shredded iceberg lettuce
Dill pickle chips
Lemon wedges

Directions

Special equipment: a deep-fry thermometer

For the ketchup tartar sauce: In a small mixing bowl, whisk together the mayonnaise, ketchup, dill pickle, fresh dill, lemon juice, onion powder, parsley, Worcestershire sauce and salt and pepper to taste. Set aside, either at room temperature or in the refrigerator, until ready to use.

For the fish: In a shallow pan with high sides, heat 1 inch of neutral oil over medium heat until an oil thermometer reaches 325 degrees F.

In a shallow bowl or baking pan, whisk together the eggs, cornstarch, garlic powder, onion powder, kosher salt and paprika. In a separate shallow bowl or baking pan, add the panko. Place the fish in the egg mixture and fully coat, allowing any excess to drip off. Then add the coated fish to the panko, firmly pressing down so that each piece is fully coated in breadcrumbs.

To fry: Carefully add each piece of breaded fish into the hot oil, making sure to not overcrowd the pan. Fry for 1 to 2 minutes on each side until golden brown. Remove to a cooling rack set over a baking sheet to drain of excess oil. Season with flaky salt and top with a slice of American cheese, to melt.

To assemble: Slather ketchup tartar on both sides of the challah rolls. Add shredded lettuce to the bottom half. Top with a piece of cheesy fried fish and dill pickles. Finish with the top bun. Serve with lemon wedges on the side. Enjoy immediately.

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Molly’s Fillet-Ope-Fish | Girl Meets Farm | Food Network


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Which BBQ is the best in America? Food Network’s top chefs count down the nation’s most mouthwatering barbecue, from Texas to North Carolina and beyond. Did your favorite make the list?
#Top10 #FoodNetwork #BBQ
Watch more #Top10 on HBO Max!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.

0:00 – Intro
0:03 – #5
1:54 – #4
4:31 – #3
7:27 – #2
10:04 – #1

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/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ranking the Top 5 BEST BBQ in America 🍖🔥 Food Network’s Top 10


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This dish is Ree Drummond’s take on a childhood favorite!

Get the recipe 👇

One-Pot Homemade O’s
Recipe courtesy of Ree Drummond
Level: Easy
Total: 35 min
Active: 35 min
Yield: 6 to 8 servings

Of all the childhood convenience delights in my memory – and there are many, as I am a proud, preservative-raised member of Gen X – SpaghettiOs are definitely in the top ten. To this day, I would not hesitate for one second to crack open a can and eating a bowl all by myself…watching Gilligan’s Island on a damask sofa, preferably! (And wearing Love’s Baby Soft perfume and waiting for Steve-O to call…) This one-pan, from-scratch re-creation of the original canned delicacy is a delicious dead-ringer. While it’ll never quite live up to the original, I think it’s worthy of becoming a new family favorite, no matter what generation you’re a card-carrying member of!

Ingredients

3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
6 tablespoons tomato paste
4 cups low-sodium chicken or vegetable broth, plus more as needed
1/2 cup half-and-half
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch of kosher salt, plus more to tase
12 ounces uncooked anelletti (ring) pasta
1/4 cup grated Parmesan cheese, plus more for serving
Minced fresh flat-leaf parsley, for serving

Directions

Heath the oil in a deep skillet over medium-high heat. Add the onion, garlic, and rosemary and cook stirring often, for 2 minutes until the onion begins to soften.

Add the tomato paste and stir, cooking the mixture for an additional minute.

Add the broth, stirring constantly and the half-and-half.

Stir to combine, then add the paprika, chili powder, cayenne, and salt.

Stir and bring the mixture to a gentle boil. Then add the cute pasta circles! The pasta cooks in the sauce, so no need to boil it separately!

Stir in the pasta, reduce the heat to low, and let the mixture cook, stirring frequently, for 10 to 12 minutes until the pasta is cooked and most of the liquid is absorbed. Add a little more broth if needed toward the end of the cooking process, if the pasta needs a little more time.

Turn off the heat and stir in the Parmesan.

Dish it up immediately and sprinkle on more Parmesan and some parsley.

Cook’s Note
Variation: Use elbow macaroni, corkscrew pasta, or farfalle. Stir in cooked broccoli florets right before serving. Top each bowl with sliced grilled chicken.

Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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#BBQBrawl winner Bob Trudnak came by Food Network Kitchen to share all his tips as the newly crowned Master of ‘Cue! 🏆

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Pulled Pork Tacos with Red Jalapeno Slaw
Recipe courtesy of Bob Trudnak
Level: Easy
Total: 8 hr 30 min
Active: 30 min
Yield: 12 servings

Who doesn’t love tacos! I have had tacos all over the world, but this recipe was a result of having leftover competition pork at the end of the weekend and my desire to create some fun, fresh dinners. My vegetable garden is full of jalapeños every summer, so there you have my inspiration. Slow-cooked pulled pork with a bright, spicy and tangy slaw? It brings new life to barbecue pork.

Ingredients

Pork:
One 8- to 10-pound bone-in, skin-off pork butt roast
3 tablespoons avocado oil
Pork Rub, recipe follows
1/4 cup apple juice
3 tablespoons unsalted butter

Red Jalapeño Slaw:
1/4 cup avocado oil
Juice of 3 limes
2 tablespoons honey
1 tablespoon ground coriander
2 cloves garlic, minced
1/2 teaspoon kosher salt
15 ounces shredded red cabbage
1/4 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
2 thinly sliced red jalapeños

Tacos:
Flour tortillas, warmed
Crumbled queso fresco
Avocado slices

Pork Rub:
4 tablespoons coarse kosher salt
2 tablespoons coarsely ground black pepper
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 tablespoons paprika
1 tablespoon ground ginger
1 tablespoon ground cumin
1 tablespoon cayenne

Directions
Remove the heavy fat from the pork butt with a flexible boning knife. Score the remaining fat.

Coat the pork all over with the oil to help bind the rub to the pork. Apply enough Pork Rub to the pork to cover it all over, then let it sit at room temperature for 1 hour.

Preheat the oven to 300 degrees F. Place the pork butt on a rack set over a rimmed sheet pan. Place in the oven and roast for 3 hours.

Lay the pork on a piece of thick foil, drizzle on the apple juice and dot with the butter. Wrap the pork securely in foil. Place it back on the rack over the pan and roast until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 4 hours longer.

Remove the pork from the oven and allow to rest, wrapped, for at least 1 hour. Shred the pork.

For the red jalapeño slaw: Mix the oil, lime juice, honey, coriander, garlic and salt together in a small bowl. Combine the cabbage, onion, cilantro and jalapeños together in a large bowl. Toss the cabbage mixture with the dressing.

For the tacos: Place pulled pork onto warm tortillas and top with crumbled queso fresco, red jalapeño slaw and avocado slices. Enjoy!

Pork Rub:
Combine the salt, pepper, granulated garlic, granulated onion, paprika, ginger, cumin and cayenne in a small bowl and whisk to combine.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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