The things we would DO to wake up to this breakfast burrito with pulled chicken and salsa verde 😍
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From sweet to savory, Bobby Flay invites you to join him for brunch at his place. Learn the best way to make a delicious and impactful meal worthy of both breakfast and lunch.

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!

Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 1 hr 35 min
Active: 1 hr 10 min
Yield: 4 servings

Ingredients

6 tomatillos, husks removed, halved or quartered
4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs
Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar
3/4 cup grated Monterey Jack
1/4 cup creme fraiche

Directions

Preheat the oven to 375 degrees F.

On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees.

Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside.

Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm.

Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper.
Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using.

Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas.

Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling.

To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot.

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#BobbyFlay #Omelet #Burrito #Brunch@Bobbys #FoodNetwork

Bobby Flay’s Tortilla Omelet Burrito | Brunch @ Bobbys | Food Network


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Ina Garten’s Foolproof Ribs with Barbecue Sauce are slow-baked until tender, then finished on the grill with a homemade barbecue sauce for smoky, fall-off-the-bone flavor.
#InaGarten #BarefootContessa #FoodNetwork #BBQ
Get the recipe ▶ https://foodtv.com/3T9EiJG
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Foolproof Ribs with Barbecue Sauce
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr
Active: 25 min
Yield: 6 servings

Ingredients

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks)
Kosher salt and freshly ground black pepper
1 recipe BC Barbecue Sauce (recipe follows)

BC Barbecue Sauce:

1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1 cup (10 ounces) tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup (8 ounces) hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes

Directions

Preheat the oven to 350 degrees F. Line a sheet pan with aluminum foil.

Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the BC Barbecue Sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.

About 40 minutes before you want to serve, heat a charcoal grill with a layer of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side.

BC Barbecue Sauce:
Yield: 1 1/2 quarts

Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned.

Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper flakes. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks.

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Ina Garten’s FOOLPROOF BBQ Ribs! 🍖🔥 Barefoot Contessa | Food Network


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Guy Fieri visits 13 Gypsies in Jacksonville, FL, where generations of family cooking inspire the menu, including a Roman-style gnocchi recipe passed down over hundreds of years. #FoodNetwork #GuyFieri
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Visit 13 Gypsies: http://www.13gypsies.com
Follow them: https://www.instagram.com/13gypsies

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 Tries a Centuries-Old Roman Recipe in Jacksonville 🔥 Diners, Drive-Ins and Dives | Food Network


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Feast your eyes on the ultimate food countdown! From the #1 pizza and burger to top-ranked BBQ, brunch, noodles and sweets, this collection brings together the best dishes crowned number one.
#Top10 #FoodNetwork #Brunch
Watch more #Top10: https://foodtv.com/4xpzlzW
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can’t be found anywhere else — along with a few saucy secrets and plenty of hot takes.

0:03 – Pizza
4:24 – Burger
8:48 – BBQ
12:19 – Brunch
16:33 – Noodles
20:42 – Desserts

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 restaurants 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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Every #1 Dish in America 🏆 🍽️ Food Network’s Top 10


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Ree Drummond’s sharing the fundamentals of care packages and putting one together for her college kid, Alex, along the way. She’s wrapping up Snickerdoodles in the best DIY way and including something healthy with Brown Butter Granola Clusters. It’s a care package journey with lots of fun ideas for that special someone.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Snickerdoodles
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/4wWltxa
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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!

Snickerdoodles
Recipe courtesy of Ree Drummond
Level: Easy
Total: 30 min
Active: 15 min
Yield: 20 cookies

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar 
1 teaspoon baking soda 
3/4 teaspoon kosher salt 
2 sticks (1 cup) unsalted butter, softened 
1 3/4 cups granulated sugar
2 large eggs 
1 tablespoon ground cinnamon 

Directions

Special equipment: a 1 1/2-tablespoon cookie scoop

Preheat the oven to 400 degrees F and line several baking sheets with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream the butter and 1 1/2 cups of the sugar together until light and fluffy, 3 to 5 minutes. Then beat in the eggs and scrape the bowl. Turn the mixer to low and slowly add the flour mixture until well combined.

Mix the remaining 1/4 cup sugar and cinnamon together in a small bowl. Use a 1 1/2-tablespoon cookie scoop to measure out the dough balls. Roll each ball in your hands to even out, then roll in the cinnamon sugar to thoroughly coat.

Place the balls on the prepared baking sheets, 2 1/2 inches apart. Bake until just golden around the edges, 8 to 9 minutes. Cool for several minutes on the baking sheets before moving.

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Ree Drummond’s Snickerdoodles | The Pioneer Woman | Food Network


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