@chefdaniellesepsy takes the nostalgic pineapple upside-down cake and sends it on vacation! With sweet caramelized pineapple, coconut, rum and *homemade* maraschino cherries, this piña colada-inspired cake puts a tropical spin on the beloved retro dessert.

Get the recipe:
▶ Piña Colada Upside-Down Cake: https://foodtv.com/3Wm1tGS

00:00 – Intro
00:48 – Make the maraschino cherries
04:55 – Prepare caramel syrup and pineapple rings
07:42 – Make the upside-down cake batter
11:13 – Bake the cake
11:36 – Reveal and serve

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Mashed potatoes smothered with a French onion gravy are about to ruin all other mashed potatoes for you!

RECIPE 👇

French Onion Mashed Potatoes
Level: Easy
Total: 1 hr 15 min
Active: 45 min
Yield: 10 to 12 servings

Ingredients

Caramelized Onions:

3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
3 pounds yellow onions, thinly sliced
1 1/2 teaspoons kosher salt
Leaves from 4 to 5 fresh thyme sprigs
3 tablespoons dry sherry

Mashed Potatoes:

5 pounds Yukon gold potatoes
Kosher salt and black pepper to taste
12 tablespoons unsalted butter
1 1/2 cups heavy cream
1/2 cup whole milk

French Onion Gravy:

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Leaves from 2 to 3 fresh thyme sprigs
Kosher salt and black pepper to taste
Chopped fresh chives, for garnish

Directions

Special equipment: a potato ricer

For the caramelized onions: Melt the butter with the olive oil in a wide pan. Add the onions and salt. Cook, uncovered, over medium-low heat for 40 to 60 minutes (more if you have time), stirring periodically, until the onions are dramatically reduced and a deep mahogany brown. Add the thyme towards the end of cooking. Add the sherry and cook, stirring and scraping the bottom of the pan, until nearly dry. Set aside.

For the mashed potatoes: Peel the potatoes and cut them into even chunks. Start them in a pot covered with heavily salted cold water. Bring to a gentle boil and cook until completely fork tender.

Drain the potatoes thoroughly, then return them to the hot pot for 1 to 2 minutes to steam off excess moisture. Use a potato ricer to rice the potatoes while hot.

In a separate pan, heat the butter, cream and milk until steaming.

Gradually fold the warm dairy into the potatoes. Don’t beat them aggressively or you’ll make them gluey. Taste and add salt and pepper as needed.

For the French onion gravy: Melt the butter in a saucepan over medium heat. Add the flour and cook for about 2 minutes. Slowly whisk in the beef broth. Add the Worcestershire, Dijon and thyme. Adjust the heat and simmer until glossy and thick enough to coat a spoon, 8 to 12 minutes. Taste before adding additional salt and pepper. Add the reserved caramelized onions and gently mix.

Pile the mashed potatoes into a large serving dish and create dramatic swoops with the back of a spoon. Pour the gravy over the top. Garnish with chives.

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

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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
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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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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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