See the dramatic before-and-afters of Yueh Tung Restaurant, La Mexicana, ēst Restaurant and more on Restaurant Impossible: Last Call!
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Chef Aarón Sánchez and restaurateur Jen Agg have $20,000 and three days to help bring struggling restaurants back from the brink of collapse. With expertise, honesty and empathy, they tackle both the business and personal issues, while revamping every menu and dining room along the way.

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The MOST-DRAMATIC Before and After Renovations | Restaurant Impossible: Last Call | Food Network


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Guy Fieri visits Don Chow Tacos in Santa Monica, CA, where they serve up Asian-Mexican fusion, including a BBQ Chinese Pork Taco topped with barbecue pork.
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Don Chow Tacos: https://donchowtacos.com
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Guy Goes Crazy for These BBQ Chinese Pork Tacos! 🌮🔥 Diners, Drive-Ins and Dives | Food Network


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Ina makes a quick, flavorful appetizer using seared Polish sausage served with a spicy mustard dip!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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Kielbasa with Mustard Dip
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 15 min
Active: 15 min
Yield: 6 to 8 servings

Ingredients

1 1/4 pounds smoked kielbasa (Polish sausage)
Good olive oil
1/2 cup good mayonnaise, such as Hellmann’s
2 tablespoons Dijon mustard
1 teaspoon whole-grain mustard
1 teaspoon prepared horseradish
Kosher salt and freshly ground black pepper

Directions

Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.

Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.

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Ina Garten’s Kielbasa with Mustard Dip ​| Barefoot Contessa | Food Network


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Fall in love with Michael’s hearty pot roast with carrots, shallots, mint and lemon. It’s a warm, savory dish that’s perfect for an autumn dinner party.
#MichaelSymon #SymonsDinners #FoodNetwork #PotRoast
Get the recipe ▶ https://foodtv.com/3YCK5tc
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Pot Roast with Carrots, Shallots, Mint and Lemon
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 5 hr (includes basting time)
Active: 5 hr
Yield: 6 to 8 servings

Ingredients

One 5-pound chuck blade roast, silver skin removed
Kosher salt
1 pound slab bacon, large dice
Olive oil, if necessary
10 shallots, peeled and left whole
4 medium carrots, cut into 2-inch pieces
5 to 6 cloves garlic, peeled and smashed
10 sprigs thyme, tied with butcher’s twine
16 ounces apple cider
2 tablespoons coriander seeds
2 fresh bay leaves (dry are OK, too)
Four 12-ounce lager or porter beers
1 cup chicken or beef stock (preferably homemade)
1 cup mint leaves, torn
1 to 2 lemons, zest only

Directions

Sprinkle the beef liberally with salt (about 4 tablespoons) and then refrigerate overnight, preferably on rack.

Pull the beef out an hour before cooking to take the chill off of it. Preheat the oven to 350 degrees F.

Render the bacon in a large Dutch oven over medium-high heat until slightly crispy, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and reserve.

Brown the beef on all sides in that same pan over medium-high heat, about 3 minutes per side. As you brown the smaller sides, add the shallots and carrots and begin to brown them. Once all sides of the beef are browned, remove to a plate. Add the garlic and thyme to the remaining vegetables with a pinch of salt and sweat until you get a slight caramelization and the vegetables start to release their aromas, about 4 minutes.

Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelization into the sauce. This step will give you more depth to the finished sauce and add a layer of richness. Add the coriander and bay leaves, then the beer. Bring to a simmer. Add the beef back in, along with the bacon and enough of the stock to go three-quarters of the way up of the roast (about 1 cup, keeping in mind that the cooking liquid will reduce while it’s in the oven).

Baste the beef with the liquid, top with a lid and put it in the oven. Cook until tender, basting every hour, 3 to 4 hours.

Remove the roast from the oven and skim any excess fat. Break the roast apart in the pan so that there are large chunks in the liquid. Gently remove the chunks of roast to a platter. Spoon the vegetables on top and garnish with the torn mint and lemon zest. Add a couple of spoonfuls of the braising liquid on top to spread the lemon and mint flavors throughout the dish. Serve.

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Michael Symon’s Pot Roast Is Perfect for Company! | Food Network


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Christina loves a snack, so Ina is whipping up her easy and delicious Smoked Salmon Tartines for their day at the barn!

Watch #BeMyGuest Saturdays at 12|11c!

Get the recipe 👇

Smoked Salmon Tartines
⁠Recipe courtesy of Ina Garten
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving

Gravlax Sauce:
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Directions

Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.

Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.

Gravlax Sauce:
Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

Reprinted from Cook Like a Pro, Copyright 2018 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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