Food
How to Make Sandra Lee’s Roasted Butter Herb Turkey | Food Network
Sandra Lee shares the secret to getting your turkey’s skin crispy this Thanksgiving.
Semi-Homemade Cooking with Sandra Lee — In an atmosphere as inviting as her recipes, Sandra Lee, author of the best-selling cookbook Semi-Homemade Cooking, shares her techniques for combining fresh ingredients with specially selected store-bought items. The results: mouthwatering meals and desserts, prepared in minutes, that taste like they were made from scratch. Now you can see why consumers, viewers and celebrities from Katie Couric to Nathan Lane have made Sandra Lee one of America’s most sought-after culinary experts!
For more Semi-Homemade Cooking: http://www.foodnetwork.com/shows/semi-homemade-cooking-with-sandra-lee
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What happens when cornbread meets pound cake? 😍 Ina Garten is whipping up her warm and comforting Cornmeal Pound Cake for Dan Barber!
Tune in to an all-new episode of #BeMyGuest Saturday at 12|11c.
Get the recipe 👇
Cornmeal Pound Cake
Recipe courtesy of Ina Garten
Level: Easy
Yield: one 9-inch loaf
Ingredients
1 cup sugar
Zest of 1 lemon, grated on a rasp
1/2 cup buttermilk, shaken
2 extra-large eggs
1 teaspoon pure vanilla extract
1/4 pound unsalted butter, melted and cooled slightly
1/2 cup fine ground cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
Kosher salt
1 1/4 cups all-purpose flour
Directions
Special equipment: 9-inch loaf pan
Preheat the oven to 350 degrees F. Grease and flour a 9-inch loaf pan.
Place the sugar in a large bowl and grate the lemon zest directly into the bowl so you capture the lemon oils. With clean hands, massage the zest and sugar together, until combined. Whisk in the buttermilk, eggs, and vanilla and slowly whisk in the melted butter until smooth. Whisk in the cornmeal, baking powder, baking soda, and 1 teaspoon salt, mixing until smooth. Whisk in the flour just enough to combine.
Transfer the batter to the prepared pan and bake for 35 to 45 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. Slice and serve warm or at room temperature.
Cook’s Note
Make ahead: Wrap the cooled cake and refrigerate. Bring to room temperature or slice and toast.
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You gotta stand back while you bite into this chicken shawarma sandwich because it’s so JUICY and flavorful 🤤🤤
Watch Ayesha Nurdjaja on #BobbysTripleThreat Tuesday at 8|7c.
Get the recipe 👇
Chicken Shawarma
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 5 hr (includes marinating and chilling times)
Active: 30 min
Yield: 4 servings
Chicken shawarma is one of the undisputed stars on the Shuka menu. You know how I love a sandwich! I’m sharing a version here that captures all the addictive spice, crunch and sauciness of the original. It’s the same legendary flavor you crave, just way easier to pull off in your own kitchen.
Ingredients
Chicken:
3 tablespoons minced garlic
3 tablespoons lemon juice
2 tablespoons ground cumin
2 tablespoons spicy smoked paprika
1 tablespoon ground cinnamon
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt
1 tablespoon ground turmeric
1/2 cup plus 3 tablespoons extra-virgin olive oil
2 pounds boneless, skinless chicken thighs
1 large white onion, thinly sliced
Serving:
Pita
Garlic Yogurt, recipe follows
Pickled Cabbage, recipe follows
Fresh cilantro, parsley and mint leaves
Garlic Yogurt:
1 cup full-fat plain yogurt
1/2 teaspoon kosher salt
Zest and juice of 1/2 lemon
2 cloves garlic
Pickled Cabbage:
2 cups shredded red cabbage
1 1/2 cups red wine vinegar
1/4 cup granulated sugar
1/4 cup kosher salt
Directions
For the chicken: Whisk the garlic, lemon juice, cumin, smoked paprika, cinnamon, black pepper, salt, turmeric and 1/2 cup of the olive oil in a large bowl until well combined. Add the chicken to the marinade and coat well. Cover and refrigerate for at least 4 hours and up to 2 days.
Add the sliced onions to a bowl. Coat with 2 tablespoons of olive oil. Cover and refrigerate until ready to cook.
Preheat the oven to 425 degrees F. Line a baking sheet with foil and drizzle with the remaining 1 tablespoon olive oil.
Add the onions to the baking sheet, then lay the marinated chicken on top of the onions. Do not overcrowd the chicken. Roast until the chicken is cooked through and crispy around the edges, about 25 minutes.
Turn the oven to broil and continue to cook until the chicken is nicely charred, about 2 minutes more (see Cook’s Note). Let cool for 5 minutes, then cut the chicken into 1-inch strips. Mix with the onions and chicken juices.
For serving: Cut off the top of the pita and fill with the shawarma. Drizzle on the Garlic Yogurt and top with the Pickled Cabbage and mixed herb leaves.
Garlic Yogurt:
Add the yogurt, salt and lemon zest and juice to a medium bowl. Using a rasp grater, grate the garlic into the bowl. Mix together until well combined. Store refrigerated for up to 4 days.
Pickled Cabbage:
Place the cabbage in a tall container with a lid.
Add the vinegar, sugar, salt and 1 cup water to a small pot and whisk to combine. Bring to a boil, then immediately pour the liquid over the cabbage. Cover tightly and bring to room temperature, then refrigerate for at least 3 hours before using.
Cook’s Note
You can also cook the chicken on the grill.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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Food
Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed
Maxine Sharf joins the pod to talk about turning an unexpected layoff into a full-time career in food and the family recipes that inspired Maxi’s Kitchen. She shares how cooking connects her to her heritage, what it was like creating her New York Times bestselling cookbook, and why finding joy in the kitchen matters more than perfection. Plus, she shares her favorite dishes for every occasion in a game of “What’s Your Go-To?”
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Learn More about Maxi’s Kitchen: https://www.maxiskitchen.com/
Maxine Sharf on Going From Tech to the Kitchen and Finding Her Next Chapter | Food Network Obsessed
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@chefdaniellesepsy’s brownies have it all: shiny, crackly tops, fudgy centers and irresistibly chewy edges. The combination of melted chocolate and dark cocoa powder delivers an ultra-rich chocolate flavor without making them cakey, while dark brown sugar and cornstarch help create that signature chewy texture. The secret to those glossy tops? Whisking the butter and sugar mixture until it’s perfectly glossy and sticky. One bite, and you might just leave the boxed brownies behind for good! 🍫
Get the recipe:
▶ Unboxed Brownies: https://foodtv.com/3U4sA8m
0:00 – Intro
1:26 – Mix ingredients together
4:50 – Transfer to pan
5:23 – Bake
5:54 – Cool & serve
7:39 – How to make Sleepover Brownies
8:02 – Melt ingredients together
9:00 – Whisk ingredients to make ganache
10:24 – Top brownies with ganache
10:51 – Add toppings
12:13 – Set in fridge
12:22 – Serve
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #Brownies #TheHungryGnome
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Ina Garten’s split pea soup is packed with carrots, potatoes and dried split green peas, simmered with garlic, oregano and chicken stock until tender.
#InaGarten #BarefootContessa #FoodNetwork #PeaSoup
Get the recipe ▶ https://foodtv.com/2HQ5RYa
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Parker’s Split Pea Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 40 min
Prep: 10 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
1 cup chopped yellow onions
2 cloves garlic, minced
1/8 cup good olive oil
1/2 teaspoon dried oregano
1-1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups medium-diced carrots (3 to 4 carrots)
1 cup medium-diced red boiling potatoes, unpeeled (3 small)
1 pound dried split green peas
8 cups chicken stock or water
Directions
In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper. Serve hot.
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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Ina Garten’s Split Pea Soup Is PERFECT for a Cozy Day 🫛 Barefoot Contessa | Food Network
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@yolandaponkers1581
December 27, 2023 at 4:01 am
Honestly this is such a great recipe! I want to try it!
@teresakindlesparger5431
December 27, 2023 at 4:01 am
Sandra where do you get the garlic herb sauce with flour. Would love your reply as soon as possible because I'm trying your recipe for my turkey thank u.😊
@a.baillio2188
December 27, 2023 at 4:01 am
Still my go-to recipe for Turkeys!
@bradluster7260
December 27, 2023 at 4:01 am
This look good to me
@shailachowdhury1315
December 27, 2023 at 4:01 am
I have been making this recipe for last 8 years and never have failed and always loved the one and only recipe for every thanksgiving turkey dish
@amyfromflorida4518
December 27, 2023 at 4:01 am
The food network told her to come up with a Kwaanza cake, since no one actually celebrates Kwanzaa, this is an appropriate concoction
@mayonnaiseeee
December 27, 2023 at 4:01 am
2:05 love those little pats of reassurance to the bird
Solid recipe, really like the idea of freezing the butter log and making coins out of it. I usually just have my hands or a spoon or a wooden handle pushing a bunch of softened butter around under the skin, but pushing a coin around sounds better.
@andieallison6792
December 27, 2023 at 4:01 am
The most cooking she's ever done
@Vivionne
December 27, 2023 at 4:01 am
People laugh about the butter coins but they really do work to help baste the turkey. Only part of this recipe I use every Thanksgiving, thanks Sandra Lee ❤
@ernestchacon4928
December 27, 2023 at 4:01 am
I took Home Economics in 8th grade and our teacher taught us to never, ever wear jewelry while you prepare food. Thanks Sandra Lee. Mother did the same thing before I ever knew…,😆🤣😂😹 !!!
@JLPerryTV
December 27, 2023 at 4:01 am
She seems warm
@fallguy4209
December 27, 2023 at 4:01 am
Can’t believe she recommended a pop up timer lol.
@samanthaferrara2399
December 27, 2023 at 4:01 am
That turkey looks so good
@arlenehotep381
December 27, 2023 at 4:01 am
Love ya Sandra Lee. You are a Diva. Beautiful, Bold, & talented. I miss your show.
@jblpassionjblbluetooth2174
December 27, 2023 at 4:01 am
My family absolutely loves this recipe! I’ve been making this recipe for about 7 years now! It’s our Thanksgiving Must have!!
@sergioalvarez1083
December 27, 2023 at 4:01 am
Pop up temp????? NO!!!!
@theresajeffries6627
December 27, 2023 at 4:01 am
I have used this recipe since it first played on TV
It turns out really good!
@geoffreydavis7984
December 27, 2023 at 4:01 am
Idk what is but I love her. I loved her show.
@christhevoicewriter
December 27, 2023 at 4:01 am
She's so messy compared to other cooking shows, but that makes it seem more realistic. I prefer that she's opening packets in front of the camera instead of 12 bowls just for show. Bring Sandra back!
@reesiezanga5232
December 27, 2023 at 4:01 am
when she "cooks" I send my kids out, no need for them to see horror things!
@LongLostYellowRanger
December 27, 2023 at 4:01 am
I used to watch this show in high school….and laugh.
@pla4825
December 27, 2023 at 4:01 am
I love Sandra I miss her show 🥰
@marycallahan3568
December 27, 2023 at 4:01 am
3 h6 I
@stacyjobe6697
December 27, 2023 at 4:01 am
Miss her shows. 🥂
@michillene
December 27, 2023 at 4:01 am
The only thing I want in my turkey is homemade stuffing.
@johnalderman9899
December 27, 2023 at 4:01 am
I wish her show was still on.
@9408994041
December 27, 2023 at 4:01 am
Two stick of butter shows 6 sticks
@nenamichelle
December 27, 2023 at 4:01 am
But what’s the brand of that herb packet? I guess it’s a moot point. I keep reading that the flour in the packet is a disaster.
@jerrilynernsting903
December 27, 2023 at 4:01 am
Great to see sandra one of favs
@tad030
December 27, 2023 at 4:01 am
everyone enjoys a hard log and butter coins. 🤣🤣🤣
@monikaa4716
December 27, 2023 at 4:01 am
When do I add the 2 shots of vodka?
@mcmuffinburger2
December 27, 2023 at 4:01 am
I didn’t used to like Sandra back then but now I’m lazy af so I want to make semi homemade stuff 😂
@katrinajones8788
December 27, 2023 at 4:01 am
I miss her shows.
@johnward9696
December 27, 2023 at 4:01 am
yaoi
@chelseac2190
December 27, 2023 at 4:01 am
She uses processed preservative filled foods.
@IAmTheWalrus199O
December 27, 2023 at 4:01 am
I haven't watched television in years, but from what I keep hearing they've let Food Network go downhill with competition shows 😭 I'll just keep watching on YT!
@iriscortes3419
December 27, 2023 at 4:01 am
Love it , love her too!
@audreywilliams6533
December 27, 2023 at 4:01 am
I see you Sandra!!! 🤗
@danireviewsstuff
December 27, 2023 at 4:01 am
2:38 I watched Ina Garten use a shredder to get an even amount of butter in her dishes. So in this dish, I would put that butter back in the fridge to harden a little bit and then grate it all over the bird.
@danireviewsstuff
December 27, 2023 at 4:01 am
1:24 #420BlazeIt
@courtneyt1046
December 27, 2023 at 4:01 am
God I used to make fun of her all the time because of her tablescapes and I always thought C put too much time into the insignificant details but oh my God, God bless her God bless everybody but she cooks good she decorates well as she cares about the insignificant insignificant details I absolutely adore her even more reason why I love women good night I'm gone drunk drunk drunk drunk drunk drunk drunk