Ina Garten’s Caesar Club Sandwich layers roasted chicken, crispy pancetta, sun-dried tomatoes, arugula and shaved Parmesan on toasted ciabatta. Finished with her tangy Caesar dressing, it’s perfect for a quick lunch or for hosting.
#BarefootContessa #ChickenCaesarClub #InaGarten
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Caesar Club Sandwich
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 20 min
Prep: 15 min
Cook: 1 hr 5 min
Yield: 3 servings

Ingredients

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt
Freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside.

Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels.

Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.)

Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

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Ina Garten’s Chicken Caesar Club Sandwich 🥪 | Barefoot Contessa | Food Network


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Taking inspiration from classic Korean pub food, @choibites recreates the legendary Korean Burger that’s been the biggest hit at her NYC restaurant, Ms. Yoo. This isn’t just a fan favorite — it’s a national award‑winning burger that’s held its spot on the menu for years 🌟 What makes it unforgettable? Esther calls for high-quality 80/20 beef, and it features two powerhouse condiments: kimchi bacon jam (sweet, spicy, tangy, and deeply savory) and a spicy gochujang mayo (creamy heat with bold Korean flavor) 🤤 Esther puts her own twist on the dish by pairing it with a simple but bold side: broccoli with crumbled tofu, adding freshness and texture to balance the richness of the burger 🥦

Get the recipes:
Ultimate Korean Burger ▶ https://foodtv.com/3PmR8as
Broccoli Tofu Salad ▶ https://foodtv.com/4uvc3Hd

00:00 – Intro
00:48 – Prepping the Kimchi Bacon Jam
04:50 – Let’s Shape Our Patties
06:00 – Cooking the Burgers
06:27 – Gotta Make a Quick Sauce
08:19 – Time to Assemble
09:03 – Oh My God
09:31 – Broccoli Tofu Salad Time
13:42 – Danielle Has a Bite

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 #Burger #Broccoli

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Guy Fieri heads to Cattlemen’s Steakhouse in OKC for legendary, hand-cut steaks. This neighborhood classic serves up ribeyes, T-bones and old-school sides done right.
#FoodNetwork #GuyFieri #OklahomaCity #Steak
Watch #DDD, Fridays at 9|8c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Visit Cattlemen’s Steakhouse: https://cattlemensrestaurant.com
Follow them: https://www.instagram.com/cattlemenssteakhouseokc

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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Guy Digs Into Legendary Steaks in Oklahoma City, OK 🥩🔥 | Diners, Drive-Ins and Dives | Food Network


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Get ready for summer sunshine and poolside hangs with Ree’s best cookout recipes, from savory mains like Grilled Steak and Seafood Skewers to easy, fresh desserts like Blueberry Crisp Dump Cake.
#FoodNetwork #ReeDrummond #Cookout
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
2:03 – Grilled Steak and Seafood Skewers
5:27 – Berry Cheesecake Icebox Pie
12:14 – Grilled Potato Salad
16:30 – Chicken and Beef Fajitas
20:46 – Blueberry Crisp Dump Cake
26:33 – Kid-Friendly Pasta Salad

Get the Recipes:
Grilled Steak and Seafood Skewers –
https://foodtv.com/4kmDYnL
https://foodtv.com/3HLLRVH
Berry Cheesecake Icebox Pie – https://foodtv.com/4kZwnvG
Grilled Potato Salad – https://foodtv.com/35OatXy
Chicken and Beef Fajitas – https://foodtv.com/3ZJ3go8
Blueberry Crisp Dump Cake – https://foodtv.com/48loIVo
Kid-Friendly Pasta Salad – https://foodtv.com/2wrgsQN

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 Top Cookout Recipe Videos ☀️ | The Pioneer Woman | Food Network


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The bold, spicy, chewy magic of classic Korean tteokbokki with the iconic New York bacon, egg & cheese. @choibites’s BEC Tteokbokki is the perfect mash‑up of places Esther loves — Korea and New York — all in one pan 🗽🫶🇰🇷

Watch the full episode of #CookingWithChoi with Esther Choi now!

Get the recipe for BEC Tteokbokki 👇

BEC Tteokbokki
Recipe courtesy of Esther Choi
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

1 pound cylindrical Korean rice cakes
1/2 pound thick-cut bacon, cut into 1/2-inch slices
4 cloves garlic, minced
2 dashi stock coins
2 tablespoons fine gochugaru
1/4 cup gochujang
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons mirin
4 ounces fish cakes, sliced into triangles (about 6 pieces per sheet)
1/2 small head green cabbage, cut into 1 1/2-inch squares
4 scallions, cut into 1-inch pieces
4 slices American cheese
1/2 cup shredded mozzarella
4 hard-boiled large eggs, cut into quarters

Directions

Rinse the rice cakes. Set aside.

Place the bacon in a cold large braiser and cook over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon from the pan with a slotted spoon and set aside.

In the same pan with the bacon fat, cook the garlic over medium heat for just a minute to toast it. Add the rinsed rice cakes, 5 cups water, dashi stock coins, gochugaru, gochujang, sugar, soy sauce, fish sauce and mirin. Bring to a boil, lower the heat to simmer and add the fish cakes, cabbage and scallions. Cook until the rice cakes are tender and the sauce thickens, 3 to 5 minutes. Add the American cheese and mozzarella and stir to melt them into the sauce. Remove from the heat and top with the crispy bacon and the quartered hard-boiled eggs.

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