Food
The Kitchen Family Sunday Sauce | The Kitchen | Food Network
The whole crew works together to make this deeply flavorful and satisfying Sunday sauce!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3NFE6BP
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
The Kitchen Family Sunday Sauce
RECIPE COURTESY OF THE KITCHEN
Level: Intermediate
Total: 5 hr 45 min (includes chilling time)
Active: 1 hr 25 min
Yield: 6 to 8 servings
Ingredients
Meatballs:
1 pound ground meatloaf mix (ground pork, beef and veal)
1/2 cup plain dried breadcrumbs
1/2 cup freshly grated Parmesan
1/3 cup finely chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes
1 large egg, lightly beaten
3 tablespoons olive or canola oil
Sauce:
3 tablespoons olive oil
1 pound pork bones (neck or rib)
1 pound sweet or spicy Italian sausage links
2 small onions, small dice
1 tablespoon dried parsley or Italian seasoning
Kosher salt and freshly ground black pepper
5 medium cloves garlic, very thinly sliced
1/4 teaspoon crushed red pepper flakes
One 6-ounce can tomato paste
Three 28-ounce cans whole tomatoes, preferably San Marzano, puréed in a blender, cans reserved
1 teaspoon sugar
16 fresh basil leaves, torn
For Serving:
1 pound your favorite pasta, cooked
Grated Parmesan
1 loaf crusty Italian bread
Directions
For the meatballs: Spread the ground meat mixture in the bottom of a large bowl (or on a sheet pan). Add the breadcrumbs, Parmesan, parsley, salt, red pepper flakes and egg. Use your hands to lightly mix all of the ingredients together, being careful not to overmix. Roll the mixture into balls (2 to 2 1/2 inches in diameter). You should get about 10 meatballs. Place the meatballs on a sheet pan in the fridge to rest for about 30 minutes.
Cook the meatballs: Heat a large skillet over medium-high heat. Add the oil. Working in batches if necessary, cook the meatballs in a single layer, spreading them apart so as to not overcrowd the skillet. Cook, rotating the meatballs every couple of minutes to brown all sides, 8 to 10 minutes. Use a slotted spoon or spatula to remove them to a clean sheet pan or plate. Set aside.
For the sauce: While the meatballs are cooking, heat a large pot over medium-high heat. Add the oil and let it start to smoke slightly. Add the pork bones and sear until browned, 3 to 4 minutes per side. Remove from the pot and place on a plate or sheet pan. Add the sausage to the pot and brown, 2 to 3 minutes per side. Remove from the pot and add to the pork bones.
Reduce the heat to medium-low and add the onions, dried parsley or Italian seasoning, and salt and pepper. Cook, stirring occasionally, until softened and lightly golden, 6 to 8 minutes. Add the garlic and red pepper flakes and let cook until the garlic almost liquifies in the pot, about 2 minutes. Add the tomato paste and cook, stirring frequently, about 3 minutes.
Add the puréed tomatoes. Add 1 1/2 cups water to the tomato cans and swirl them around to rinse off the residual tomato that clings to the sides. Add the tomato water to the pot along with the sugar and half the basil. Season with a large pinch of salt and some pepper. Give the pot a good stir, then add the seared pork bones, sausage and meatballs. Bring to a simmer, then turn the heat down to low. Place a lid on top of the pot, but don’t cover it completely; leave a small opening to allow some steam to escape. Cook, stirring occasionally, until the sauce has thickened a bit and the meat is tender, 3 to 4 hours. Taste the sauce for seasoning and add more salt if needed. Add the remaining fresh basil and stir gently. Serve the sauce and meat over your favorite pasta with grated cheese on the side and with a loaf of crusty Italian bread.
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#AlexGuarnaschelli #JeffMauro #SunnyAnderson #KatieLee #GeoffreyZakarian #TheKitchen #FoodNetwork #SundaySauce
The Kitchen Family Sunday Sauce | The Kitchen | Food Network
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Chefs battle it out in the Chopped kitchen with taco-themed baskets! From pork shoulder and beans to tequila and chocolate, theses chefs fight to stay off the chopping block.
#FoodNetwork #Chopped
Watch #Chopped, Tuesdays at 9|8c!
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.
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The ULTIMATE Taco Challenges 🌮 Chopped | Food Network
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Guy Fieri visits Pawley’s Front Porch, a beloved South Carolina burger joint known for its towering burgers and loyal following of college students and locals alike. #FoodNetwork #GuyFieri
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!
Visit Pawleys Front Porch: https://pawleysfrontporch.com
Follow them: https://www.facebook.com/PawleysFrontPorch
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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▶ WEBSITE: https://www.foodnetwork.com
South Carolina’s Hidden BURGER GEM 🔥🍔 Diners, Drive-Ins and Dives | Food Network
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These rolls are so nostalgic for @choibites, who grew up eating them on picnics, school trips and car rides.
Watch this episode of #CookingWithChoi on Food Network’s channel!
Get the recipe 👇
Kimbap
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 1 hr
Active: 1 hr
Yield: 8 kimbap (4 servings)
Ingredients
5 large eggs
Kosher salt
Vegetable oil, for the skillet
2 medium carrots, cut into julienne strips
One 5.3-ounce can Korean tuna or regular canned tuna in water, drained
2 tablespoons Japanese-style mayonnaise, such as Kewpie
4 cups cooked rice
2 tablespoons sesame oil, plus more for brushing
2 tablespoons toasted sesame seeds
8 full yaki nori sheets
4 slices American cheese
4 slices deli ham
1 English cucumber, cut into julienne strips
1 yellow pickled daikon, cut lengthwise into 1/2-inch-thick strips
Directions
To prepare the filling, beat the eggs in a medium bowl with a pinch of salt. Place a medium nonstick skillet over medium-low heat, add 1/2 teaspoon vegetable oil and a third of the beaten egg and cook until set, about 3 minutes. Flip and cook until fully cooked, 1 to 2 minutes more.
Remove to a baking sheet to cool. Repeat with the remaining beaten egg, adding additional vegetable oil if needed. When cool, cut the eggs into strips.
Add a little vegetable oil to the same skillet over high heat. Add the carrots and a pinch of salt and cook until just wilted but still slightly firm, 3 to 5 minutes. Set aside on a plate to cool.
Mix together the tuna and mayonnaise in a small bowl. Add the rice to a medium bowl and stir in the sesame oil, sesame seeds and 1 teaspoon salt.
To assemble the ham and cheese kimbap, lay a nori sheet on a clean cutting board and spread a thin layer of the seasoned rice over it (about 1/2 cup). Cut a slice of the American cheese in half and arrange the cheese in a row to form a thin rectangle. Place 1 slice of ham, 3 tablespoons each of the egg strips, carrots and cucumber and 1 strip of daikon on top of the cheese in this order. Roll the kimbap tightly and set aside. Repeat the same process using the remaining ham and American cheese to make 4 kimbap.
To assemble the tuna kimbap, repeat the steps above, but substitute one-quarter of the tuna mixture for the cheese and ham in each kimbap to make 4 additional kimbap.
Lightly brush the kimbap with sesame oil. Slice into 1/2-inch pieces and enjoy.
Cook’s Note: For ease of rolling, use a sushi mat.
Copyright 2026 Television Food Network, G.P. All rights reserved.
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This is a nod to the first hotdish Molly ever had that her mother-in-law, Roxanne, made. It’s a balance of creamy and fresh, filled with savory sausage and loads of earthy kale… and the chewy star: wild rice!
#MollyYeh #GirlMeetsFarm #FoodNetwork #Sausage #Wildrice #Hotdish
Get the recipe ▶ https://foodtv.com/4vQeRjg
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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!
Sausage and Wild Rice Hotdish
Recipe courtesy of Molly Yeh
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings
Ingredients
Hotdish:
1 cup (180 grams) wild rice, rinsed well
1 bay leaf
1 1/2 teaspoons kosher salt, divided
8 ounces (226 grams) sweet Italian sausage, removed from the casings
2 medium leeks, white and light green parts, halved and thinly sliced
2 tablespoons extra-virgin olive oil, divided, plus more as needed
1 medium bunch kale (about 10 ounces/283 grams), stemmed and coarsely chopped
2 tablespoons (28 grams) unsalted butter
2 tablespoons (16 grams) all-purpose flour
1 1/2 cups (360 grams) heavy cream
1 cup (240 grams) low-sodium chicken stock
1/4 teaspoon freshly grated nutmeg
4 ounces (113 grams) fontina cheese, shredded (about 1 cup)
1/4 cup (40 grams) grated Parmesan
1 sleeve salted butter crackers, processed into breadcrumbs
2 tablespoons chopped fresh flat-leaf Italian parsley, for garnish
Arugula Salad:
2 teaspoons olive oil
2 teaspoons lemon juice
Kosher salt and freshly ground black pepper
4 cups arugula
Directions
For the hotdish: Into a medium saucepan, add the rice and cover with 2 1/2 cups of water. Add the bay leaf and 1/2 teaspoon salt. Bring to a boil over medium-high heat. Reduce to a simmer and cook over low heat, covered, until the rice is cooked through but still has a little bite, 30 to 35 minutes. Drain off excess water, discard the bay leaf and set aside.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium heat and add the sausage. Using a wooden spoon, break up the sausage into smaller pieces and cook until browned, 3 to 4 minutes. Add the leeks to the skillet and cook until just softened, 2 to 3 minutes. Add 1 tablespoon of olive oil if the pan is dry. Add the kale (or as much as will fit) and toss to coat in the oil. Season with 1/2 teaspoon of salt. Allow the kale to cook down enough to add the remaining kale and continue to cook until wilted but still bright green, 4 to 5 minutes. Remove the sausage mixture to a large bowl.
Add the butter into the pan to melt. Add the flour and stir to make a paste. Cook for 1 minute, then gradually whisk in the cream, whisking to thicken before adding more. Gradually add the chicken stock and season with nutmeg and the remaining 1/2 teaspoon salt. Bring to a gentle boil to thicken, about 1 minute. Stir in the wild rice and kale-sausage mixture. Sprinkle the fontina and Parmesan cheeses evenly over top. Mix the cracker crumbs with the remaining 1 tablespoon of oil and sprinkle all over the cheese to cover.
Bake in the oven until nicely browned and bubbly around the edges, 18 to 20 minutes. (Note: depending on the variety of wild rice, you may need to cook longer.) Set aside to cool slightly for 10 minutes.
For the arugula salad: In a medium mixing bowl, whisk together the olive oil, lemon juice, salt and pepper. Add the arugula and toss in the dressing until coated.
Garnish the hotdish with a sprinkling of fresh parsley and serve with a simple arugula salad on the side. Leftover gratin will keep in a covered container in the fridge for up to 3 days.
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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Molly’s Sausage and Wild Rice Hotdish | Girl Meets Farm | Food Network
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Fried chicken… made Tuscan-style with warm spices and fried herbs!
RECIPE 👇
Pollo Fritto
Recipe courtesy of Gabriele Bertaccini
Level: Intermediate
Total: 1 hr 50 min
Active: 35 min
Yield: 4 servings
Ingredients
1 whole chicken (about 4 pounds), cut into 8 pieces (legs split into drumsticks and thighs, breast halved plus wings), backbone reserved for stock
1/4 cup plus 1 tablespoon fresh lemon juice (from 3 lemons)
2 medium cloves garlic, minced
1 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
Vegetable, peanut, canola or olive oil, for frying
1 cup all-purpose flour
2 tablespoons cornstarch
4 large eggs, beaten
1 small bunch rosemary
1 bulb garlic, smashed
Lemon wedges, for serving
Directions
Special equipment: a deep-fry thermometer; an instant-read thermometer
In a 1-gallon zip-close bag, combine the chicken, lemon juice, garlic, salt, a generous grinding of pepper, the cinnamon and nutmeg. Seal the bag and shake to combine thoroughly. Refrigerate for at least 1 hour and up to 2 hours.
When ready to fry the chicken, fill a wok, Dutch oven or large cast-iron skillet with about 1 1/2 inches of oil and heat the oil until it registers 375 degrees F on a deep-fry thermometer. Place the flour and cornstarch in a wide, shallow bowl and season with salt and pepper. Place the eggs in another wide bowl.
Drain the chicken pieces. Mix the flour and cornstarch in a shallow bowl and season with salt and pepper. Dredge each piece of chicken in the flour, shaking off excess, then dip in egg to coat. Let excess egg drizzle off. Dredge again in flour and add to the hot oil; the oil temperature will drop. Fry the chicken, turning the pieces occasionally and maintaining an oil temperature between 325 and 350 degrees F, until the chicken is golden brown outside and the pieces register an internal temperature of 155 degrees F on an instant-read thermometer, about 15 minutes. About 5 minutes before the chicken is done frying, add the rosemary and garlic to the oil.
Transfer the fried chicken pieces and fried rosemary and garlic to a pan lined with paper towels to drain, then transfer to a wire rack set over a baking sheet. Sprinkle with salt. Allow the chicken to rest and for the internal temperature to rise to 165 degrees F, then allow to rest for a full 3 minutes longer. Serve the chicken along with the fried rosemary and garlic and lemon wedges. Alternatively, allow to the chicken pieces to cool to room temperature, then re-fry in hot oil until heated through just before serving.
Copyright 2025 Television Food Network, G.P. All rights reserved.
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@judys5767
December 27, 2023 at 3:24 pm
Will "The Kitchen" ever air a show with recipes with those of us who have many allergies and other health issues?
@mase365
December 27, 2023 at 3:24 pm
The is the dumbest thing I heard Debramehan?Makes zero difference
@S.M29
December 27, 2023 at 3:24 pm
Man I don't know if it's just me but I feel like Katie and Jeff should have totally been together ❤
@JustMe-gs9xi
December 27, 2023 at 3:24 pm
hmmm Italians don't talk when they eat, (the only time they're quiet lol)
@JustMe-gs9xi
December 27, 2023 at 3:24 pm
Noooo!!!!,,,NO Italian Seasoning!!,,, Put each spice in separately,, Ahhh,,, that stuff sits in a bottle and the flavor all COMBINES,, Noooooooo…. Then how do you adjust more basil, more thyme,,,, Ugh,,
@kevinlikethevideooflynnfer9597
December 27, 2023 at 3:24 pm
Love ❤️ the kitchen I used to watch it on the food network but now we don’t have the food network in Australia sadly I can’t watch it
@dnice9168
December 27, 2023 at 3:24 pm
True Italian's don't use Italian seasoning. We use each according to the dish.
@debmye6959
December 27, 2023 at 3:24 pm
Why Alex seems to make an excuse not to taste the other chef's food, unless it's Geoffrey? I can understand why she doesn't taste Sunny and Katie. But, she wants everyone else to praise her for her cooking.
@paulsmith9341
December 27, 2023 at 3:24 pm
My buddy from Taylor Street grew up poor and made his sauce with one neck bone and call dibs on that said neck bone. Do not get between this guy and his neck bone.
@habubob7270
December 27, 2023 at 3:24 pm
Get rid of Alex – PLEASE!!!!!
@terri200
December 27, 2023 at 3:24 pm
Italian cooking with Italian seasoning and crumbs instead of bread soaked in milk for the meatballs?? Not true Italian!!
@misolgit69
December 27, 2023 at 3:24 pm
who can afford veal these days ????
@debbiereilly900
December 27, 2023 at 3:24 pm
Always neck bones I roast my neck bones in hot over nice and brown yummy soooooo much flavor Sunday sauce meatballs and sausage mild and hot and the neck bones. Lots of garlic and onions yummy. My momma made the best sauce soooooo good. Thank you for sharing the kitchen have a blessed day stay safe and healthy. Mmmm 🙏❤🙏❤🙏 Happy Mother's day to all the momma's. 🙏❤🙏❤🙏❤💐💐💐💐💐🥰🥰🥰🥰🥰😋😋😋😋😋
@soulinspiration1
December 27, 2023 at 3:24 pm
Jeff says save the cans to add more water later and then Sunny immediately throws away the cans. Too funny!
@neirishsmiles8005
December 27, 2023 at 3:24 pm
🎉 recipe and a sit down at the table 😊❤
@christinalemke6780
December 27, 2023 at 3:24 pm
I can’t stand any of these people ugh
@debramehan8644
December 27, 2023 at 3:24 pm
Grandma always said crush those tomatoes by hand! No metal should ever touch your sauce. Thats why we use a wooden spoon. She also said hands are the best tool in the kitchen😊❤
@nattywho
December 27, 2023 at 3:24 pm
This will be getting made in the near future…looks really yummy!!
@LVVMCMLV
December 27, 2023 at 3:24 pm
Always fry the tomato paste and add a whole carrot to sweeten if needed
@travelswithsi8932
December 27, 2023 at 3:24 pm
I haven't watched the kitchen for a couple of years….when did it lose its humour???? I used to love the chemistry and fun.
@Heyokagirlspeaks
December 27, 2023 at 3:24 pm
Sorry. You lost me. The raw meatballs go in the raw sauce along with raw sausage and it simmers for hours on the stove. True Italian way.
@davidyellowhorse7491
December 27, 2023 at 3:24 pm
I can see why this show was canceled, everything (meaning 90%) they cook is is Italian or a twist of Italian.. great show don't get me wrong but I hope the next version of "The Kitchen" is more diverse
@debbiebagwill4288
December 27, 2023 at 3:24 pm
Yummy
@garethtompkins7232
December 27, 2023 at 3:24 pm
I thought that dude was Jimmy Kimmel
@samiotis111
December 27, 2023 at 3:24 pm
You guys talk tomatch as if you are talking to children adults know what your doing you don't have to narrate a video.
@tammiemiller8272
December 27, 2023 at 3:24 pm
Thanks for sharing your recipe love &best dishes 💯💜💯
@autumnnoel405
December 27, 2023 at 3:24 pm
yall be acting so passive-aggressive lmaoo
@michaelstevens6002
December 27, 2023 at 3:24 pm
Awesome! Thank you!
@Bob-cj6zm
December 27, 2023 at 3:24 pm
I love that he rinsed the tomato cans and poured it in the sauce! That brought back memories❤️
@quailbanks4483
December 27, 2023 at 3:24 pm
That food looks amazing
@thehypnoticdog6682
December 27, 2023 at 3:24 pm
Yum rip off a piece of Italian bread for dipping