Maneet Chauhan joins the pod to talk about one of Food Network’s most ambitious competitions yet: Chopped Castaways. Maneet shares what it was like judging a group of chefs dropped onto a remote island. She reveals why the experience felt unlike anything she’s ever done on television and why some of the food served on the island ranks among the best she’s ever tasted on Chopped.

Maneet also reflects on her latest season of BBQ Brawl, including welcoming Brooke Williamson into the captain’s chair, the emotional responsibility that comes with mentoring a team, and why helping chefs recognize their own potential is her favorite part of the job. Plus, she shares stories from her life in Nashville, her philosophy on following culinary instincts, her quest to saber 50 bottles of champagne before turning 50 and her ultimate Nashville food day.

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Learn More about Chopped Castaways: https://foodtv.com/4a0PfYj

Maneet Chauhan on Chopped Castaways, BBQ Brawl and Giving Life 500 Percent


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Food Network’s Scott Conant and Chef Laura Vitale bring chefs Nicolas Bour and R.J. Moody head-to-head in Bobby Flay’s kitchen. The key ingredient is tri tip. R.J. serves a savory tri tip taco with roasted corn salsa, while Nicolas answers with grilled tri tip and garlic chimichurri sauce. Only one chef will rise to claim the top spot in this intense culinary showdown. #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!

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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Beat Bobby Flay: Tri Tip Throwdown 🥩 | Full Episode Recap | S13 E10 | Food Network


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Ree Drummond’s Twice-Baked Potatoes are fluffy baked potatoes filled with bacon, cheese, sour cream and green onions, then baked again until melty and golden with crispy skins.
#ReeDrummond #ThePioneerWoman #FoodNetwork #bakedpotatoes
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/326Xmzz
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!

Twice-Baked Potatoes
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 50 min
Prep: 30 min
Cook: 1 hr 20 min
Yield: 12 to 16 servings

Ingredients

8 baking potatoes, washed
3 tablespoons canola oil
2 sticks salted butter
1 cup bacon bits (fry your own!)
1 cup sour cream
1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
1 cup whole milk
2 teaspoons seasoned salt
3 green onions, sliced
Freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.

With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.

Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)

Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop ’em in the oven until the potato is warmed through, 15 to 20 minutes.

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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500 5-Star Reviews 🌟 Ree Drummond’s Twice Baked Potatoes 🥔 The Pioneer Woman | Food Network


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Sweet, flaky and bursting with blueberry filling, Ree Drummond’s Blueberry Hand Pies are the perfect grab-and-go dessert to finish off a ranch-style cookout.
#ReeDrummond #ThePioneerWoman #FoodNetwork #PecanPie
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/3RDL7qC
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!

Blueberry Hand Pies
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr 10 min (includes cooling time)
Active: 30 min
Yield: 12 servings

Ingredients
Filling:
3 cups blueberries
1/2 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons lemon zest plus juice of 1/2 lemon
1 teaspoon vanilla extract

Pastry:
3 sheets frozen puff pastry (from two 17.3-ounce packages, such as Pepperidge Farm), thawed
1 large egg beaten with 2 tablespoons water

Glaze:
2 cups powdered sugar
1/2 teaspoon vanilla extract

Directions

Watch how to make this recipe.

For the filling: Combine the blueberries and granulated sugar in a medium saucepan over medium heat. Bring to a boil, reduce the heat and cook, stirring, until the sugar is melted and the berries have started to burst, a few minutes. Stir together the cornstarch and lemon juice in a small bowl until combined, then add to the blueberry mixture. Add the lemon zest and vanilla and continue to cook until glossy and thickened, 2 to 3 minutes. Remove from the heat and let cool completely. Cover and refrigerate until ready to use.

For the pastry: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment.

To make the pies, unfold the thawed pastry and roll out to 10-inch squares if necessary. Cut each square in quarters, making four 5-inch squares from each. Spoon 1 1/2 tablespoons of cooled filling onto one corner of each square. Brush around the squares with the egg wash. Fold the pasty over the filling on each to make a triangle, pressing lightly to remove any air pockets. Crimp the edges shut with a fork. Put the pies on the prepared baking sheets. Brush the tops of the pies with the egg wash. Bake until golden brown, about 20 minutes. Transfer to a cooling rack set over a baking sheet.

For the glaze: Mix the powdered sugar, vanilla and 1/3 cup cold water in a bowl until smooth. Drizzle the glaze over the pies and let set until dry.

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Ree Drummond’s Blueberry Hand Pies | The Pioneer Woman | Food Network
https://youtu.be/UwOjVJt80qA

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How to Cook Like an Italian: Part 1 🇮🇹
No cream! No peas! Chef Gabe Bertaccini is breaking down the law of authentic Italian Spaghetti Carbonara — and showing you how to never end up with a scrambled egg mess again. He strips away the Americanized modifications to show you how a classic Roman pasta is made using nothing but a handful of ingredients, residual heat and proper technique.

Stick around until the end to see how Gabe uses the same rich, savory Italian building block ingredients (like egg yolks, Pecorino Romano and Parmigiano-Reggiano) into an epic Kale Caesar Salad made with Tuscan kale 🥬✨

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 🇮🇹

Get the recipes:
▶ Spaghetti Carbonara: https://foodtv.com/4xh0khR
▶ Kale Caesar Salad: https://foodtv.com/4frHQ7U

00:00 – Intro
00:40 – Boil the Pasta
00:55 – Cook the Guanciale
02:05 – Prep the Sauce 🥚🧀
03:20 – The Secret to Avoiding Scrambled Eggs
03:51 – Remove the Fat
04:33 – Transfer the Pasta
04:48 – Add Reserved Fat, Pasta Water, Pepper and Sauce
05:00 – Toss with the Egg Mixture
05:37 – Buon Appetito! 🍝
06:56 – Prep the Croutons
08:22 – Make the Caesar Dressing
10:29 – Cut and Massage the Tuscan Kale
11:39 – Toss the Salad
12:28 – Buona Cena!

🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ 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.
▶ SUBSCRIBE: https://foodtv.com/4e15m9g
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Carbonara #Eggs #Caesar

How to Cook Spaghetti Carbonara Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝


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