This dish is vibrant, flavorful, fresh and features orzo. It’s perfect when eaten with the best utensil, the spoon! Molly says to grill your salmon skin-on for ease, and finish with salsa verde for brightness.
#MollyYeh #GirlMeetsFarm #FoodNetwork #GrilledSalmon
Get the recipe ▶ https://foodtv.com/49pojAU
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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.

Grilled Salmon with Lemon Orzo
Recipe courtesy of Molly Yeh
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients
Lemon Orzo Salad:
Kosher salt
8 ounces (226 grams) orzo
6 tablespoons (75 grams) extra-virgin olive oil, divided, plus more for drizzling
1 medium zucchini (about 8 ounces/226 grams), halved lengthwise
1 medium yellow summer squash (about 8 ounces/226 grams), halved lengthwise
4 scallions, trimmed
3 lemons, 2 zested (reserve for the salmon), all 3 cut in half
Freshly ground black pepper
1 clove garlic, finely chopped or grated
1 1/2 cups halved cherry or grape tomatoes
2 tablespoons (20 grams) drained capers in brine

Salsa Verde:
1 1/2 cups (36 grams) loosely packed fresh basil leaves
1 1/2 cups (36 grams) loosely packed fresh flat-leaf Italian parsley leaves
1 tablespoon (10 grams) drained capers in brine
1 clove garlic, crushed and peeled
1/2 teaspoon kosher salt
1/2 cup (100 grams) extra-virgin olive oil

Salmon:
1 (2-pound) center-cut fillet of salmon
1 teaspoon kosher salt
Extra-virgin olive oil, for brushing
Flaky salt

Directions
For the lemon orzo salad: Bring a large pot of salted water to a boil and cook the orzo according to package instructions. Drain in a colander and toss with a little olive oil. Let sit in the colander to drain while you grill the vegetables.

Preheat an outdoor grill or grill pan to medium-high heat.

Toss the zucchini, yellow squash, scallions and lemon halves in a large bowl with 2 tablespoons of the olive oil, 1/2 teaspoon of salt and several grinds of pepper. Grill the zucchini and yellow squash until crisp-tender and charred, about 3 minutes per side. Grill the scallions until wilted and charred, about 1 minute per side. Grill the 6 lemon halves, cut-side down, until charred, about 2 minutes. Remove all to a cutting board.

In a large serving bowl, add the garlic. While the lemons are still hot, carefully juice 2 halves of grilled lemon over the garlic to soften it slightly and minimize its pungency. Season with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the remaining 1/4 cup olive oil to make a smooth dressing. Add the orzo. Chop the zucchini, yellow squash and scallions into chunks and add to the bowl along with the tomatoes and capers. Toss well to evenly coat with the dressing. Taste and season with more salt, if needed. Set aside to let the flavors blend while you make the salsa verde and salmon. (The salad can also be made a day ahead, but return to room temperature before serving.)

For the salsa verde: In the bowl of a food processor fitted with the blade attachment, squeeze 2 of the remaining grilled lemon halves. Add the basil, parsley, capers, garlic and salt and blend to make a coarse paste. With the machine running, gradually add the olive oil and blend to make a smooth, thick sauce. Transfer to a serving bowl and set aside.

For the salmon: Rub the reserved lemon zest all over the salmon and season with the kosher salt. Brush all over with olive oil. Brush the grill grates with olive oil. Add the salmon, skin-side down, and cook until you can move it easily on the grill, 3 to 5 minutes depending on thickness. Flip and cook until just cooked through, 3 to 4 minutes more (again, depending on thickness). Remove and set aside to rest for 5 to 10 minutes.

To serve, plate the salad in a large, shallow serving bowl. Top with chunks of the salmon. Sprinkle with flaky salt and top with drizzles of salsa verde. Cut the last 2 grilled lemon halves into wedges and serve alongside the salad.

Leftover orzo will keep covered in the fridge for 3 to 4 days. Leftover salsa verde will keep for a day or two in the fridge; press a piece of plastic wrap on the surface to avoid discoloration. Leftover salmon will keep for a day or two covered in the fridge.

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Molly Yeh’s Grilled Salmon with Lemon Orzo | Girl Meets Farm | Food Network


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Four chefs face off in a cooking competition using surprise ingredients. In the first round, they must craft an appetizer with brook trout, rhubarb, dried strawberries and lemon verbena, followed by an entrée round with Scottish red-legged partridge, peanut butter taffy, Lacinato kale and red curry paste and a dessert round with dulce de leche, pineapple, sesame seed buns and apricot paste.
#FoodNetwork #Competition
Watch #Chopped, Tuesdays at 9|8c!
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Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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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Chopped: Brook Trout, Rhubarb, Dried Strawberries | Full Episode Recap | S13 E8 | Food Network


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Esther thinks of this easy kimchi as your gateway to fermentation. She breaks down a fast, no-stress “mak” version that is quick to make and ferment. “Mak” may translate loosely to imperfect or haphazard, but she prefers to think of it as “effortless.” After the quick‑ferment magic, Esther dives straight into a deeply savory, comforting kimchi fried rice that turns that fresh batch into a full meal. It’s fast, bold and topped with a golden, runny fried egg.

Get the recipes:
▶ Mak Kimchi: https://foodtv.com/42kD4B4
▶ Kimchi Fried Rice: https://foodtv.com/4u4ozxu

00:00 – Intro
00:49 – Hit the Market
01:25 – Prep the Cabbage
04:01 – Make the Kimchi Paste
04:48 – Work on the Other Ingredients
06:34 – Esther Explains “Hand Taste”
08:25 – Jar It Up
08:58 – Ferment the Kimchi
09:50 – Time to Taste
10:24 – Let’s Make Kimchi Fried Rice
13:11 – SO GOOD

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!

🔔 SUBSCRIBE to Food Network and hit the notification bell so you never miss an episode! ▶ http://foodtv.com/YouTube
🗓️ 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
📺 DON’T MISS Esther co-hosting season 3 of 24 In 24: Last Chef Standing on Sunday @ 8|7c.

#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #Kimchi #FriedRice

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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens set inside the Tex Mex Kitchen. They aim to impress the judges for a chance to win up to $20,000 and return next week to defend their title. In this round, all dishes must feature French onion dip. Saba Duffy makes skirt steak with sweet potato hash and French onion sauce. Michelle Wallace prepares a breakfast tostada with beans and egg. Adam Greenberg serves a cheesy ribeye quesadilla with French onion queso. Each chef tries to stand out in Flavortown’s high-stakes showdown.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.

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
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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This MASSIVE Burger Shocked the Judges 🍔 😱 | Flavortown Food Fight | S1 E5 Recap | Food Network


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Kardea Brown’s deviled eggs feature a creamy, tangy yolk filling piped into egg whites and topped with crispy fried shrimp for a crunchy, flavorful twist on a Southern classic.#KardeaBrown #DeliciousMissBrown #FoodNetwork #DeviledEggs
Get the recipe ▶ https://foodtv.com/4aufULI
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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!

Deviled Eggs with Fried Shrimp
RECIPE COURTESY OF KARDEA BROWN
Level: Intermediate
Total: 1 hr 30 min (includes cooling time)
Active: 45 min
Yield: 2 dozen

Ingredients

Deviled Eggs:
12 extra-large eggs
1/3 cup mayonnaise
1 tablespoon sweet relish
2 teaspoons sour cream
2 teaspoons yellow mustard
2 teaspoons Miss Brown’s House Seasoning, recipe follows
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
Chopped fresh dill, for sprinkling

Fried Shrimp:
24 medium shrimp (about 1 pound), peeled and deveined, with the tails left on
1 cup whole buttermilk
Canola oil, for frying
1 1/2 cups all-purpose flour
1/2 cup plain yellow cornmeal
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon kosher salt

Directions

Special equipment: a piping bag fitted with a star tip; a deep-fry thermometer

For the deviled eggs: Place the eggs in a large saucepan and cover with cold water; bring to a boil. Remove the pan from the heat. Cover and let stand 11 minutes. Drain the eggs and run under cold water until cool enough to handle.

Peel and slice the eggs in half lengthwise. Scoop the yolks into the bowl of a food processor. Add the mayonnaise, relish, sour cream, mustard and House Seasoning and process until smooth. Season with the salt and pepper. Scoop the yolk mixture into a piping bag fitted with a star tip. Fill the egg white halves with the filling. Refrigerate until ready to serve.

For the fried shrimp: Combine the shrimp and buttermilk in a large bowl; let stand while the oil heats. Pour enough oil to reach 2 inches up the sides of a Dutch oven and heat to 350 degrees F.

Whisk together the flour, cornmeal, seafood seasoning and salt in a shallow dish. Working a few at a time, remove the shrimp from the buttermilk and dredge in the flour mixture. Add the shrimp to the hot oil and cook until golden brown, 2 to 3 minutes on each side. Remove to paper towels to drain. Repeat with the remaining shrimp. Let the shrimp cool slightly before placing on top of the deviled eggs. Sprinkle with fresh dill before serving.

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Kardea Brown’s Deviled Eggs with Fried Shrimp 🥚🍤 | Delicious Miss Brown | Food Network


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