Ina Garten’s Peach and Berry Summer Pudding layers brioche with strawberries, raspberries, blueberries and peaches, then chills overnight into a soft, fruity dessert served with whipped cream. Light, refreshing, and perfect for summer.
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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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Peach and Berry Summer Pudding
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 8 hr 35 min (includes chilling time)
Active: 35 min
Yield: 8 servings

Ingredients

1 pint fresh strawberries, hulled and sliced
1 1/2 cups sugar
3 half-pints fresh raspberries, divided
2 half-pints fresh blueberries
1 pound peaches, peeled and 1/2-inch diced
2 tablespoons framboise (raspberry brandy)
1 loaf brioche or egg bread (1 to 1 1/2 pounds)
Whipped Cream, for serving (recipe follows)

Whipped Cream:
1 cup cold heavy cream
3 tablespoons sugar
1/2 teaspoon pure vanilla extract

Directions

Combine the strawberries, sugar, and 1/4 cup of water in a large saucepan and cook uncovered over medium-low heat for 5 minutes. Add 2 half-pints of the raspberries and all of the blueberries and peaches and cook, stirring occasionally, until the mixture reaches a simmer. Simmer for 1 minute. Off the heat, stir in the remaining raspberries and the framboise.

Slice the bread into 1/2-inch-thick slices and remove the crusts. In the bottom of a 7 1/2-inch round by 3-inch high soufflé or baking dish, ladle about 1/2 cup of the cooked fruit mixture. Arrange slices of bread on top in a pattern (this will become the top when the pudding is unmolded) and then add more fruit mixture to saturate.
Continue adding bread, cutting it to fit the mold, and fruit. Finish with bread and cooked fruit, using all of the fruit and syrup.

Place a sheet of plastic wrap loosely over the pudding. Find a plate approximately the same diameter as the inside of the mold and place it on top. Weight the mold with a heavy can and refrigerate overnight.

Just before serving, run a knife around the outside of the pudding and unmold it upside down onto a serving plate. Serve in wedges with whipped cream.

Whipped Cream:

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla. Continue to whip until it forms stiff peaks. Serve cold.

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Ina Garten’s Peach and Berry Pudding is PERFECT for Summer 🍑🫐 Barefoot Contessa | Food Network


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Chef Stephanie Izard faces Chef Jose Garces in a high-stakes culinary showdown for the chance to take on Bobby Flay. Judged by Alex Guarnaschelli and Simon Majumdar, the first round centers on onions, with Stephanie serving onion pakora with onion kimchi and onion crema while Jose counters with a classic French onion soup. #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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Can Iron Chef Stephanie Izard Beat Bobby Flay? 🔪🔥 Full Episode Recap | S14 E4 | Food Network


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Michael Symon’s Spaghetti Pie turns leftover spaghetti, marinara, ricotta, eggs and mozzarella into a baked, cheesy pasta pie with a golden crust.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4vmVdux
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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!

Spaghetti Pie
RECIPE COURTESY OF MICHAEL SYMON

Level: Easy
Total: 1 hr 15 min (includes cooling time)
Active: 30 min
Yield: 8 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound spaghetti
1/2 cup whole milk ricotta
1/2 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano, plus more for serving
1 tablespoon fresh oregano leaves, finely chopped
3 large eggs
4 cups marinara sauce
Olive oil spray, for the springform pan
2 cups shredded mozzarella
Extra-virgin olive oil, for drizzling
Torn fresh basil, to serve

Directions

Bring a large pot of salted water to a boil. Cook the spaghetti until very al dente, about 4 minutes. Drain without rinsing.

In a large bowl, whisk together the ricotta, 1/2 cup Parmigiano-Reggiano, oregano, eggs, and 2 cups marinara. Season lightly with salt and pepper. Add the drained spaghetti and toss to coat.

Lightly spray a 9-inch springform pan with olive oil spray. Pour in the pasta mixture and press it evenly into the pan. Top with mozzarella and the remaining 2 tablespoons Parmigiano-Reggiano.

Prepare a grill for indirect heat or preheat the oven to 400°F.

Bake the pasta pie until set and golden on top, 20 to 30 minutes on the grill or in the oven.

Meanwhile, warm the remaining 2 cups marinara sauce in a small saucepan until simmering.

Remove the pie and let it rest for 10 minutes. Release the springform pan, slice into wedges, and serve with warm marinara spooned over or on the side. Finish with olive oil, extra Parmigiano-Reggiano, and torn basil.

Cook’s Note

If using the oven, bake at 400°F until the cheese is melted and the top is golden, 20 to 30 minutes.

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Michael Symon’s Spaghetti Pie 🍝🥧 Symon’s Dinners Cooking Out | Food Network


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How to Cook Like an Italian: Part 3 🇮🇹
Forget everything you know about traditional red sauce lasagna. Today, Gabe is taking you into the kitchen to make authentic Lasagna Bianca completely from scratch. With layers of homemade besciamella (béchamel), sausage, mushrooms and fresh pasta sheets, this white lasagna is a true labor of love. He caps it off with a Tiramisu-Inspired Affogato, which combines two classic Italian desserts into a single quick, elegant treat.

Get the recipes:
▶ Lasagna Bianca: https://foodtv.com/4veDjdL
▶ Tiramisu-Inspired Affogato: https://foodtv.com/4er0haw

ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹

00:00 – Intro
00:37 – Make the Pasta Dough
02:26 – Cook the Sausage and Mushroom Filling
04:53 – Prep the Besciamella Sauce
06:27 – Roll the Dough into Lasagna Sheets
07:30 – Par-Cook the Lasagna Sheets
08:00 – Assemble the Lasagna
10:26 – Bake the Lasagna
11:08 – Eat!
11:41 – Make the Espresso for the Tiramisu Affogato
12:11 – Prepare the Mascarpone Crema
13:49 – Bring It All Together

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🗓️ NEW episodes drop Saturdays at 7pm EST.
📺 DON’T MISS Gabe judging on #ChoppedCastaways Tuesdays 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!

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 #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Lasagna #Bechamel #Tiramisu

How to Cook Lasagna Bianca Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝


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Nurungji Chicken is Esther’s tribute to her Halmoni’s sticky rice-stuffed Thanksgiving turkey. “Nurungji” means scorched rice in Korean, and this recipe involves spatchcocking and brining a chicken before roasting it on a bed of sticky rice. What makes it truly next-level is ALL the textures. The crisp crust of rice 🤤 The way the rice soaks up allll the chicken juices and fat 💦 Plus, the crispy skin and tender meat 🍗 It is a recipe that Esther’s family and friends ask her for again and again. To bring it all together, Esther pairs it with her Cucumber Muchim, a refreshing cucumber salad made with garlic, gochugaru and sesame 🥒

Get the recipe:
► Nurungji Chicken: https://foodtv.com/4eNOGn8
► Cucumber Muchim: https://foodtv.com/4fMov1g

00:00 – Intro
00:44 – How to Spatchcock a Chicken
02:05 – Brine the Chicken
03:51 – Soak the Rice
04:34 – Dry the Chicken
05:01 – Wash the Rice
06:11 – Steam the Rice
06:59 – Prep the Other Ingredients
08:05 – Assemble in Cast Iron
10:33 – Roast
11:04 – Prepare the Cucumber Muchim
14:28 – Remove from the Oven and Eat!

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🗓️ 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

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!

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!

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #NurungjiChicken #ChickenRecipe

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