This green lasagna is the perfect mash-up of those two cravings… it’s bright, hearty and filled with fresh herby pesto and layers upon layers of cheesy comfort in a casserole dish!
#MollyYeh #GirlMeetsFarm #FoodNetwork #PestoLasagna
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Zucchini Feta Pesto Lasagna
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 45 min (includes standing time)
Active: 30 min
Yield: 8 to 10 servings

Ingredients

White Sauce:
1 pound (454 grams) fresh ricotta cheese
6 ounces (171 grams) feta, drained of brine and patted dry
2 large eggs
2 tablespoons (16 grams) all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 1/2 cups (360 grams) whole milk
1 cup (240 grams) heavy cream

Pesto:
3 cups (72 grams) loosely packed fresh basil leaves
1 cup (24 grams) loosely packed fresh mint leaves
1/4 cup (35 grams) toasted pine nuts
2 garlic cloves, crushed and peeled
1 lemon, zested
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1/2 cup (100 grams) extra-virgin olive oil

Assembly:
2 1/2 cups (8 ounces/283 grams) grated low-moisture mozzarella
2/3 cup (80 grams) grated Parmesan
17 no-bake lasagna noodles
3 large or 4 medium zucchini (about 5 ounces/142 grams each), ends trimmed, very thinly sliced lengthwise
2 ounces (57 grams) feta, drained of brine, patted dry and crumbled

Directions

Arrange an oven rack in the middle position. Preheat the oven to 375 degrees F.

For the white sauce: In the bowl of a food processor fitted with the blade attachment, add the ricotta, feta, eggs, flour, salt and red pepper flakes. Puree until very smooth and creamy. With the machine running, pour in the milk and heavy cream and process until smooth. Transfer to a bowl and set aside. Clean the food processor bowl to use for the pesto.

For the pesto: Into the food processor bowl, add the basil, mint, pine nuts, garlic, lemon zest, salt and crushed red pepper flakes. Quickly blend to make a coarse paste. With the machine running, add the olive oil in a steady stream to make a smooth, bright green sauce. Remove the pesto to a bowl and set aside.

In a separate bowl, toss together the mozzarella and Parmesan cheeses.

To assemble the lasagna: Spread 1 cup of white sauce in the bottom of a 9-by-13-inch baking dish. Top with a single layer of 3 lasagna noodles (see Cook’s Note). Add an even layer of zucchini (parallel to the noodles), 2 tablespoons of pesto in small dollops and one-fifth of the mozzarella cheese mixture. Repeat the process to create a second layer with 1 cup of the white sauce, now 4 noodles, zucchini, 2 tablespoons pesto and another fifth of the cheese mixture. Repeat again, but this time using 3 noodles. Repeat for a fourth layer, using 4 noodles. For the final fifth layer, top with 3 noodles and the remaining white sauce. Sprinkle with the remaining cheese mixture and top with a sprinkling of feta cheese. Tent the baking dish with foil.

Bake in the oven until bubbly and the noodles are cooked through, about 35 minutes. Uncover and bake until the sauce is thickened and the top of the lasagna is nicely browned and crusty, about 20 minutes. Remove from the oven and place on a cooling rack for 15 to 20 minutes before cutting into individual portions. Drizzle with the remaining pesto, to serve.

The lasagna can be assembled a day ahead and refrigerated. Let return to room temperature, about 1 hour, before baking. Leftover lasagna will keep, covered, in the fridge for 2 to 3 days.

Cook’s Note: When assembling the lasagna, alternate the orientation of the noodles and zucchini for each layer. If the bottom layer is arranged horizontally, then the second layer of noodles and zucchini should be arranged vertically. This helps to hold the lasagna together when cut to serve.

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Molly Yeh’s 5-Star ⭐️ Zucchini Feta Pesto Lasagna | Girl Meets Farm | Food Network


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KBBQ lovers, this one is for you 🫵 LA Kalbi is the ultimate Korean-American comfort food, and @choibites is showing how to master these savory-meets-sweet, flanken-cut short ribs right at home 🥩 The key to Korean barbecue is all about hitting the sweet-savory balance between sugar, sesame oil and soy sauce. But in this video, Esther kicks it up by adding fish sauce, which isn’t classic, to give the meat even more umami 💥

There are different origin stories around LA Kalbi. Some say it’s because of the lateral cut on the short ribs. “LA” is short for “lateral.” ↔️ Others says it’s because immigrants first came to Los Angeles and discovered the flanken-cut short ribs at Mexican markets 🌇🌴

Esther’s recipe also includes her Ultimate Ssamjang, a must-have flavor bomb condiment when eating KBBQ and more. Whether you’re into chewing the sinew around the bone (Esther’s favorite part!!) or just want a foolproof marinade that works for any cut of meat, this recipe delivers. Grab your kitchen shears, fire up the heat and let’s get cooking! 🔥

Get the recipe:
► LA Kalbi: https://foodtv.com/4wCy2Od

00:00 – Intro
00:46 – Prep the Meat
04:38 – Grill the Meat
06:38 – Make the Sauce
08:27 – Put It All Together
10:07 – Mukbang Time

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 #KoreanBarbecue #KBBQ #LAKalbi

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Guy Fieri heads to Pepper Pike, Ohio to visit Geraci’s Restaurant, a local favorite known for classic, no-frills Italian-American comfort food. He digs into their signature pizza, featuring a crisp crust, rich sauce and hearty toppings that keep locals coming back for more.
#FoodNetwork #GuyFieri #Ohio #Pizza
Watch #DDD, Fridays at 9|8c!
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Visit Geraci’s Restaurant: https://www.geracisrestaurant.com
Follow them: https://www.facebook.com/geracis1956
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Locals Say This is THE BEST Pizza in Cleveland 🍕 | Diners, Drive-Ins and Dives | Food Network


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Ina Garten’s Crunchy Noodle Salad is made with spaghetti and fresh veggies, tossed in a savory peanut-sesame dressing. It’s a simple, flavorful dish that works well for lunch, dinner or as an easy make-ahead side.
#InaGarten #BarefootContessa #FoodNetwork #CrunchyNoodleSalad
Get the recipe ▶ https://foodtv.com/3ewG83k
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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!

Crunchy Noodle Salad
Recipe courtesy of Ina Garten
Total: 35 min
Active: 10 min
Yield: 6 servings
Level: Easy

Ingredients

Kosher salt
1/2 pound thin spaghetti
1 pound sugar snap peas
1 cup vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided
1/2 cup smooth peanut butter
2 red bell peppers, cored and seeded, and thinly sliced
4 scallions (white and green parts), sliced diagonally
3 tablespoons chopped fresh parsley leaves

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.

Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.

For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.

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Ina Garten’s MUST HAVE Crunchy Noodle Salad 🤤 | Barefoot Contessa | Food Network


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Ina Garten’s Tarragon Potato Salad combines potatoes with a creamy lemon and herb dressing. Tossed with scallions, red onion, fresh tarragon and dill, it’s a bright, flavorful side that’s perfect for summer gatherings or make-ahead meals.
#InaGarten #BarefootContessa #FoodNetwork #PotatoSalad
Get the recipe ▶ https://foodtv.com/2JgFCed
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Tarragon Potato Salad
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 25 min
Prep: 15 min
Inactive: 40 min
Cook: 30 min
Yield: 6 servings

Ingredients

2 pounds medium Yukon Gold potatoes (6 to 8 potatoes)
Kosher salt
1 cup good mayonnaise
2 tablespoons freshly squeezed lemon juice
2 tablespoons tarragon or white wine vinegar
1 teaspoon freshly ground black pepper
3 tablespoons chopped scallions, white and green parts
3 tablespoons minced red onion
2 tablespoons minced fresh tarragon leaves
2 tablespoons minced fresh dill

Directions

Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.

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Ina Garten’s 5-Star Tarragon Potato Salad is PERFECT for Summer!☀️| Barefoot Contessa | Food Network


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