Try out Maneet’s cooked chutneys—tamarind and panch puran!

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Tamarind Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 20 min
Active: 15 min
Yield: about 1 1/4 cups

Ingredients

1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon Kashmiri red chile powder
1 cup jaggery or dark brown sugar
1 cup tamarind paste
1/4 cup seedless dates
1/4 cup raisins
1 teaspoon chopped fresh ginger
1 teaspoon chaat masala
1 teaspoon ground ginger
1/2 teaspoon kala namak (black salt)
Kosher salt

Directions

Heat a large skillet over medium-low heat. Add the oil, cumin, coriander, fennel and red chile powder and cook until toasted and fragrant, about 2 minutes. Add the jaggery, tamarind, dates, raisins, fresh ginger and 2 cups water. Bring to a boil, reduce to a simmer and cook until the mixture is thick enough to coat the back of spoon, 8 to 10 minutes. Remove from the heat.

Stir in the chaat masala, ground ginger, kala namak and salt to taste. Transfer to a blender and blend until smooth.

Panch Puran Chutney
Recipe courtesy of Maneet Chauhan
Level: Easy
Total: 35 min
Active: 15 min
Yield: 1 1/2 to 2 cups

Ingredients

1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon black mustard seeds
1/2 teaspoon onion seeds (kilonji)
2 pounds tomatoes, chopped
1 cup packed brown sugar
1/2 cup distilled white vinegar
1 tablespoon tomato paste
1/2 teaspoon Kashmiri red chile powder
Kosher salt

Directions
Heat the oil in a large high-sided skillet over medium-low heat. Add the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds and onion seeds and when they start to crackle, add the tomatoes. Stir in the brown sugar, vinegar, tomato paste, chile powder and salt to taste, bring to a simmer and cook, stirring occasionally, until the mixture is reduced by half, 20 to 25 minutes.

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“Bars” are a very important section in any church cookbook and at any potluck around Minnesota. Any dessert baked in a pan and cut into a square or rectangle is classified as a bar and they’re great for easy transportation and feeding large crowds. Molly loves them because they’re versatile, often soft and gooey, and so geometrically pleasing to cut. With these bars, she’s upping the umami ante and combining miso into the caramel layer for a sweet and salty hit that’s out of this world.
#MollyYeh #GirlMeetsFarm #FoodNetwork #Miso #Millionairebars
Get the recipe ▶ https://foodtv.com/4yWvESL
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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!

Miso Millionaire Bars
Recipe courtesy of Molly Yeh
Level: Easy
Total: 2 hr 10 min (includes setting and chilling time)
Active: 25 min
Yield: one 8-inch square pan

Ingredients

Crust:
1 1/2 cups (195 grams) all-purpose flour
1/2 cup (100 grams) sugar
1/2 teaspoon kosher salt
3/4 cup (1 1/2 sticks; 170 grams) unsalted butter, cold and cubed
1 teaspoon vanilla extract

Caramel:
One 11-ounce (311-gram) bag store-bought caramels
1 tablespoon white miso paste

Chocolate:
6 ounces (170 grams) bittersweet chocolate, chopped
3 tablespoons (45 grams) heavy cream
Flaky salt, for sprinkling

Directions

Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan and line with enough parchment paper to allow for 1-inch wings on opposite sides.

In a food processor, combine the flour, sugar, salt, butter, and vanilla. Pulse to form a shaggy dough. Once the dough is combined, press into your prepared pan and bake for 20 minutes or until golden brown. Let cool.

Once the crust is cool, add the caramels and miso to the bowl of a double boiler and stir until melted and smooth. Pour over the crust and refrigerate until set.

Place the chocolate and heavy cream in a second bowl and place over the simmering water and stir until completely melted and fully combined. Pour over the set caramel layer and sprinkle flaky salt on top and place back in the fridge for 30 minutes until the chocolate is firm. Slice into bars and enjoy!

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Molly Yeh’s Millionaire Bars With A Surprise Twist 😮 | Girl Meets Farm | Food Network


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Ina Garten’s Chicken with Wild Mushrooms combines roasted chicken, wild mushrooms and white wine in a rich sauce for a comforting dinner.
#InaGarten #BarefootContessa #FoodNetwork #ChickenRecipe
Get the recipe ▶ https://foodtv.com/3uPAmSO
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Chicken with Wild Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 6 servings

Ingredients

Two 3 1/2- to 4-pound chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

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Ina Garten’s 5-STAR Chicken with Wild Mushrooms 🍗🍄‍🟫 Barefoot Contessa | Food Network


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The search for the perfect mac and cheese ends HERE 🧀

The chefs in Food Network Kitchen tested and perfected the ultimate baked mac and cheese recipe, combining sharp cheddar, Gruyère and fontina for a rich, ultra-creamy cheese sauce with incredible depth of flavor. Topped with buttery toasted breadcrumbs and baked until golden and bubbling, this is everything homemade mac and cheese should be. Whether you’re making it for a weeknight dinner, holiday feast or potluck, this foolproof recipe delivers every single time.

Get the recipe: https://foodtv.com/4rnKwHz

What You’ll Learn:
🧀 Why three cheeses are better than one
🍝 The secret to perfectly cooked pasta in baked mac and cheese
🥄 How to make a smooth, creamy cheese sauce from scratch
✨ How to achieve the perfect crispy breadcrumb topping

0:00 Intro
0:56 Boil Pasta
2:16 Make Breadcrumbs
4:57 Grate the Cheeses
6:30 Make the Sauce
9:27 Add Pasta to Sauce
11:45 Assemble in Pan
12:14 Bake
12:35 Serve

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!

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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#FoodNetwork #Cooking #Recipe #MacAndCheese #ComfortFood

How to Make the Best Baked Mac and Cheese: Food Network Kitchen’s Tested, Foolproof Recipe


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Ree Drummond’s Taco Soup combines ground beef, black beans, corn and tomatoes with green chiles for a hearty, flavorful meal topped with Cheddar, sour cream and cilantro.
#ReeDrummond #ThePioneerWoman #FoodNetwork #TacoSoup
Watch #ThePioneerWoman on HBO Max: https://foodtv.com/4fIjaaW
Get the recipe ▶ https://foodtv.com/2TCqEBa
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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!

Taco Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 45 min
Active: 25 min
Yield: 6 to 8 servings

Ingredients

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
2 pounds ground beef
Kosher salt and freshly ground black pepper
2 heaping tablespoons tomato paste
1 heaping tablespoon taco seasoning
One 15-ounce can black beans, undrained
One 15-ounce can fire-roasted corn, undrained
One 15-ounce can tomatoes with green chiles
2 cups vegetable stock
Hot sauce, to taste

Garnish:
1 cup shredded Cheddar
1 cup sour cream
1/4 cup fresh cilantro leaves
Yellow corn chips

Directions

Heat the olive oil in a large Dutch oven over medium heat. When the oil is hot, add the onion and garlic and cook until they have started to soften, about 1 minute. Add the beef and sprinkle with a pinch of salt and pepper. Cook the beef, breaking it up with a spatula, until it is cooked through and browned, about 8 minutes. Add the tomato paste and taco seasoning, then stir to combine.

Stir in the black beans, corn, tomatoes with green chiles and vegetable stock. Add a few dashes of hot sauce, then stir well and bring to a simmer. Simmer to allow the flavors to come together and the liquid to slightly thicken, 10 to 15 minutes. Taste and adjust the seasoning as needed.

Serve in bowls, garnished with the Cheddar, sour cream, cilantro and more hot sauce to taste. Crumble over the corn chips.

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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Ree Drummond’s 5-STAR Taco Soup 🍴🤩 The Pioneer Woman | Food Network


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