Guy Fieri hits the road for some of the best taco spots featured on Diners, Drive-Ins and Dives, from slow-braised birria and smoky barbacoa to fish tacos and more!
#FoodNetwork #GuyFieri #Tacos
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!

0:00 – Intro
0:06 – Birria Tacos
3:13 – Vegan Birria Taco
6:15 – Pork Taco
9:58 – Fish Tacos
12:06 – Beef Barbacoa Taco
14:20 – Korean BBQ Taco
17:40 – Carnitas Taco
20:04 – Taco Trifecta
24:02 – Texas Chicken and Hash Tacos
26:03 – Chicken Tacos

Visit the Spots:
Letty’s de Leticia’s Cocina – https://leticiascocina.com
Tlaolli – https://www.tlaolli.org
Dirty Oscar’s Annex – https://www.dirtyoscarsannex.com
Haggo’s Organic Taco – https://haggosorganictaco.com
Lone Star Taco Bar – https://lonestar-boston.com
Garbo’s Grill – https://garbosgrill.com
Bob’s Taco Station – https://bobstacos.com
Commonwealth – https://www.commonwealthmodesto.com
Lankford’s Grocery & Market – https://midtown.lankfordsburgers.com
Hankook Taqueria – https://www.mytakorea.com/location/takorea-hankook

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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Top #DDD Taco Videos with Guy Fieri 🌮 Diners, Drive-Ins and Dives | Food Network


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Binge Chef Lee Anne Wong’s best moments from 24 grueling hours of fierce cooking competition as the champion chef proves why she earned the title of Last Chef Standing.
#24in24 #FoodNetwork #EstherChoi #MichaelSymon
Watch the last season of #24in24: Last Chef Standing on #StreamOnHBOMax.
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chefs often describe their jobs as being 24/7 in the unending grind of the restaurant industry, but no cooking competition has ever captured that level of intensity — until now! Michael Symon and Esther Choi host the world’s toughest cooking competition that’s part culinary marathon and part social experiment, where 24 chefs take on 24 challenges over 24 real, nonstop hours. The challenges are divided into eight shifts, during which culinary expertise, creativity, mental strength, and physical grit are constantly tested. The 24-hour clock never stops until there is only one true master left to take home their biggest single-day payday ever — $100,000.

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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
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Chef Lee Anne Wong’s BEST Moments 🏆🔥 24 in 24: Last Chef Standing | Food Network


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Join Guy on his hunt for delicious pasta dishes, from hearty lasagnas to cheesy ravioli.
#FoodNetwork #GuyFieri #Pasta
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!

0:00 – Intro
0:08 – Smoked Bucatini
3:22 – Lasagna 
6:15 – Pappardelle con Costine di Maiale 
7:24 – Duck Ragu
9:55 – Rosette 
11:34 – Cheese Ravioli
14:18 – Chicken Vodka
16:31 – Wicked Chicken Riggies

Visit the Spots:
Pazzo – https://pazzosancarlos.com
Molto Trattoria – https://moltonaples.com
Andreoli Italian Grocer – https://www.andreoli-grocer.com
Il Pastaficio – https://www.facebook.com/p/Il-Pastaficio-100063548892045
Casa Razdora – https://www.instagram.com/casarazdora
Spirito’s Italian Diner – https://spiritositaliandiner.com
Piccini Pizza – https://picciniocnj.com
Pastabilities – https://www.pastabilities.com

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
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

TOP Pasta Dishes on #DDD with Guy Fieri 🍝 | Diners, Drive-Ins and Dives | Food Network


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Michael Symon gives chicken fried steak a bold twist with a coating of BBQ chips and coffee, then tops it with rich, creamy white gravy.
#MichaelSymon #SymonsDinners #FoodNetwork #Chicken
Get the recipe ▶ https://foodtv.com/4wlZjng
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

BBQ Chicken Fried Steak with White Gravy
RECIPE COURTESY OF MICHAEL SYMON

Level: Intermediate
Total: 1 hr 5 min
Active: 1 hr 5 min
Yield: 4 servings

Ingredients

1 1/2 cups plus 3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper
3 large eggs, beaten
1/2 cup rice flour
1 tablespoon instant coffee or espresso powder
1/2 cup crushed BBQ chips
Olive oil, for cooking
1 pound cube steak
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/2 cup buttermilk
1/2 cup finely chopped fresh parsley
1/4 cup finely chopped fresh chives

Directions

Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.

Set up a breading station for the cube steak. Add 1/2 cup flour to a dish, then season with salt and pepper and set aside. Add the beaten eggs to a separate dish, then season with salt and pepper and set aside. Mix together the rice flour, instant coffee, crushed BBQ chips and 1 cup flour in a third dish and season with salt and pepper; set aside.

Place a large cast-iron skillet over the direct-heat side of the grill. Add enough olive oil to come 1 inch up the side of the skillet. Preheat the oil to 350 degrees F.

Dredge each piece of cube steak in the flour, egg and then flour/chips mixture, shaking off any excess in between. Add the steaks to the oil in batches and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a cooling rack and set aside.

Pour out the leftover oil from the skillet and discard it, keeping the browned bits in the pan for flavor. Return the skillet to the grill over direct heat and add the butter. Cook until melted, then whisk in the remaining 3 tablespoons flour to form a roux. Cook, whisking, until golden brown, about 4 minutes.

Whisk in the milk a third at a time, continuing to whisk to avoid lumps. Whisk in the buttermilk and season with salt and pepper. Cook, whisking, until thickened and luscious, 5 to 7 minutes. Stir in the parsley and chives, then move to indirect heat to keep warm.

To serve, place a piece of chicken fried steak on a plate and spoon the gravy over the top.

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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Michael Symon’s COFFEE Chicken Fried Steak | Symon’s Dinners Cooking Out 🔥🍴 Food Network


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Have you EVER seen a pork schnitzel this big? 😲 Scott Conant showed us his take on the classic recipe he learned in Germany!

Get the recipe 👇

Pork Schnitzel
Recipe courtesy of Scott Conant
Level: Intermediate
Total: 40 min
Active: 40 min
Yield: 6 servings

In 1992, I left the States for an internship not in Italy, but in Germany, at the Hotel Bayerischer Hof in Munich. I knew nothing about Germany or German cooking, but the internship paid, and I figured it was closer to Italy than New York was. It was a challenging—and fascinating—time to be in Germany (the Berlin Wall had come down just two years before), and the restaurant kitchen was a microcosm of the era, a real melting pot of tensions and grievances and the uneasiness of change. (Not that there weren’t moments of levity—like the time Michael Jackson came in to eat and we had to figure out what to cook for his pet monkey.) It was an eye-opening experience, both culturally and culinarily, for me—the food I was introduced to there wasn’t the food I had dreamed of cooking, but it had soul and lacked pretention, which appealed to me. Plus, there was schnitzel. I’m a big fan of meat cutlets of any kind, and schnitzel is no exception. Personally, I like the texture of cornstarch more than flour, so that’s what I dredge my schnitzel in. This recipe also works with chicken; when I do that, I use the meat of skinless, boneless chicken thighs, which I think have so much more flavor than chicken breasts.

Ingredients
3 cups (240 grams) panko
3 tablespoons finely chopped fresh flat-leaf parsley, plus 10 whole leaves
2 tablespoons finely chopped fresh oregano
1/4 cup (25 grams) finely grated Parmigiano-Reggiano cheese
6 (7-ounce/200-gram) pork loins
4 large eggs
1 to 2 teaspoons finely chopped Calabrian chile
1 cup (130 grams) cornstarch
Kosher salt
1/4 to 1/2 cup (60 to 120 milliliters) extra-virgin olive oil
2 to 3 tablespoons unsalted butter
12 cloves garlic, peeled and smashed
6 sprigs rosemary
6 slices lemon, plus lemon wedges for serving
12 fresh basil leaves, torn
Spaetzle, or grain of your choice, for serving was schnitzel

Directions

Combine the panko, chopped parsley, chopped oregano, and cheese in a bowl and set aside. If your pork loins are on the bone, remove the loins from the bones. Then remove and discard the silver skin.

Place each loin between two pieces of plastic wrap and, using the spiky side of a meat mallet, pound out the meat firmly but gently, on both sides, rotating the meat as you go, until each loin is about 3/8 inch (1 centimeter) thick.

Put the eggs and the Calabrian chile in a bowl that will be large enough to dip each loin into and mix well with a fork. Spread the cornstarch on a baking sheet and spread the panko mixture on a second baking sheet.

Sprinkle salt on both sides of each pork loin, then place one piece of meat in the cornstarch, coating both sides. Shake off the excess starch.

Dip the loin into the egg mixture, making sure all the cornstarch is covered by the beaten egg, then shake off the excess liquid. Place the loin on the breadcrumb mix and cover the top with more crumbs, then, using the palm of your hands, push the panko mixture deeper into the loin with a fair amount of force. (If you place the breadcrumbs too lightly, they will fall off during frying.) Repeat with the remaining 5 loins.

Line a cookie sheet with paper towels and set near the stove. In a pan, add enough of the oil to go about halfway up the pounded meat and heat over medium. Place two of the breaded pork loins into the pan. Fry for 4 to 6 minutes, then flip to cook the schnitzel on the other side. (The cooked side should be golden brown when you turn it over.) Add about 1 tablespoon butter and some of the smashed garlic, parsley leaves, rosemary sprigs, lemon slices, and basil leaves and sauté. Once the schnitzel is golden brown on both sides, another 2 minutes, remove from the pan and place on the paper towel–lined cookie sheet, and place the aromatics on top of the schnitzel. Discard the cooked oil and herbs then repeat until all the schnitzels have been fried.

Serve immediately with spaetzle and lemon wedges.

Adapted from Peace, Love, and Pasta by Scott Contant, published by Abrams. Text copyright © 2021 by Scott Conant. Photo copyright © 2021 by Ken Goodman.

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