She learned to make this recipe from her mom when she was just 10 🥹

RECIPE 👇

Ingredients

2 medium loaves pane di casa, preferably 1 day old
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 pound white button mushrooms, diced
1/4 teaspoon garlic powder
2 shallots, finely diced
Kosher salt and freshly ground black pepper
1 cup freshly grated Pecorino Romano
1/4 cup finely chopped fresh parsley
1 large sweet dry soppressata, diced
9 extra-large eggs
16 ounces low-moisture mozzarella, cubed
3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 400 degrees F.

Remove the crusts from the pane di casa and cut the bread into bite-size cubes. Place the bread in a large bowl and cover with water. Allow it to soak briefly, just until moistened. Working in batches, use your hands to firmly squeeze the excess water from the bread. The bread should be moist but not waterlogged. Transfer to a large mixing bowl and set aside.

Heat 1/2 cup of the olive oil in a large skillet over medium heat. Add the mushrooms, garlic powder and shallots and season with salt and pepper. Cook until the vegetables are tender and the mushrooms have released their moisture, 5 to 7 minutes. Remove from the heat and allow the mixture to cool slightly.

Add the mushroom and shallot mixture to the moistened bread. Add the Pecorino Romano, parsley and soppressata and mix until evenly combined. Add the eggs and mix thoroughly. Gently fold in the cubed mozzarella, mixing just until evenly distributed throughout the stuffing.

Generously butter the bottom and sides of a 9-by-13-inch ovenproof baking dish with 1 tablespoon of the butter. Transfer the stuffing mixture to the prepared dish and spread into an even layer without packing it too tightly.

Dot the top of the stuffing with the remaining 2 tablespoons butter and drizzle with the remaining 2 tablespoons olive oil. Bake until the stuffing is cooked through and the top is golden brown, about 45 minutes.

Allow the stuffing to rest for 5 to 10 minutes before serving. Serve warm.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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Four chefs battle in the Chopped kitchen for another culinary showdown!
🔪: Appetizer round: The chefs tackle matzo ball soup, mac and cheese, fried onion blossom and submarine sandwiches.
🔪🔪: Entrée round: The pressure heats up when they must combine rib-eye steak, mashed potatoes, ketchup and greek salad.
🔪🔪🔪: Dessert round: The competition ends on a sweet note with ingredients like ice cream sundae, old bananas, stale tortilla chips and soda.
Stream more #Chopped on HBO Max: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be “chopped” from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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.
► 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
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Chopped: Matzo Balls, Mac & Cheese, Fried Onions & Sub | Full Episode Recap | S14 E6 | Food Network


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Sweet potatoes get the crème brûlée treatment this year!

RECIPE 👇

Crème Brûlée Sweet Potatoes

Level: Intermediate
Total: 1 hr 50 min
Active: 25 min
Yield: 8 to 12 servings

Ingredients

Sweet Potato Base:

4 pounds orange sweet potatoes
8 tablespoons (1 stick) unsalted butter, plus more for the dish
1/2 cup packed dark brown sugar
1/2 cup heavy cream, warm
1 tablespoon vanilla bean paste
1 tablespoon ground cinnamon
Pinch of freshly grated nutmeg
Pinch of kosher salt, plus more if needed
Zest of 1 orange, optional (but excellent)
2 large eggs

Brûlée Topping:

1/2 cup granulated sugar

Directions

Special equipment: a kitchen torch

For the sweet potato base: Preheat the oven to 400 degrees F.
Pierce the sweet potatoes, place on a baking sheet and roast until completely tender, 50 to 70 minutes.

Meanwhile, in a small skillet over medium heat, cook the butter until melted and deeply golden and nutty, 5 to 7 minutes.

Carefully scoop out the hot sweet potato flesh. Pass it through a potato ricer into a large bowl or mash it until completely smooth. Mix in the browned butter, brown sugar, heavy cream, vanilla, cinnamon, nutmeg, salt and orange zest if using. Taste and adjust with more salt if needed. Let cool slightly, then thoroughly mix in the eggs.

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish.

Spread the sweet potato mixture in the prepared dish, keeping the surface as level as possible.

Bake until set but still creamy, 25 to 30 minutes. Let rest about 10 minutes.

For the brûlée topping: Right before serving, blot any moisture from the surface if necessary. Sprinkle a very thin, even layer of the granulated sugar over the entire casserole. Using a kitchen torch, heat slowly until the sugar melts, bubbles and becomes deep amber. Let the topping harden for 2 to 3 minutes.

Cook’s Note: Roasting the sweet potatoes instead of boiling them keeps the flavor concentrated and prevents a watery casserole.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer’s instructions for use.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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Go behind the scenes at Edwards Pies, Mrs. Baird’s Pies and more to see how classic pies, whoopie pies, meat pies, pizza pies and even pie in a bottle are made.
#Unwrapped #FoodNetwork #Pie
Watch more #Unwrapped throwbacks: https://foodtv.com/3t9NCEO
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Timecodes:
0:10 – Edwards Pies
2:35 – Mrs. Baird’s Pies
4:43 – Whoopie Pies
6:26 – Pie in a Bottle
9:34 – Pizza Hut Pizza Pie
11:07 – DUB Meat Pies

Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who’s ever worn a pair of wax lips!

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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Easy as Pie 🥧 Unwrapped | Full Episode Recap | S16 E12 | Food Network


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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋

Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.

Get the recipe: https://foodtv.com/47E4hl3

What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals

0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve

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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ 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

#FoodNetwork #Cooking #Recipe #Potatoes #MashedPotatoRecipe #ComfortFood

How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen


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