Food
Barefoot Contessa’s Challah French Toast | Barefoot Contessa | Food Network
Ever tried making French toast with CHALLAH before? It’s life-changing!
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Challah French Toast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 27 min
Prep: 10 min
Inactive: 5 min
Cook: 12 min
Yield: 8 large slices
Ingredients
6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil
To serve:
Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners’ sugar (optional)
Directions
Preheat the oven to 250 degrees F.
In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.
Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it’s all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners’ sugar.
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#InaGarten #BarefootContessa #FoodNetwork #ChallahFrenchToast
Barefoot Contessa’s Challah French Toast | Barefoot Contessa | Food Network
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One fan told us: “Love this recipe so much” 💕
#ThePioneerWoman, Saturdays at 10a|9c
Get the recipe ▶ http://foodtv.com/3nJz1sj
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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!
Fried Calamari Flatbread
RECIPE COURTESY OF REE DRUMMOND
Level: Intermediate
Total: 1 hr
Active: 50 min
Yield: 4 servings
Ingredients
Flatbreads:
4 tablespoons olive oil
4 pieces packaged naan bread
Seafood Sauce:
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon chopped fresh flat leaf parsley
Pinch kosher salt
1 lemon, zested and juiced
Crispy Calamari:
Peanut oil, for frying
1 pound calamari (tentacles and rings), sliced
1/2 cup all-purpose flour
2 tablespoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
2 large eggs, beaten
2 tablespoons milk
2 cups panko breadcrumbs
1 lemon, halved
To Assemble:
1 cup iceberg lettuce, finely shredded
1 cup red and yellow cherry tomatoes, quartered
1/2 English cucumber, sliced thin
Hot sauce, to taste
2 lemons, cut into wedges
1 tablespoon chopped fresh flat leaf parsley
Directions
Special equipment: a deep-fry thermometer
For the flatbread: Preheat the oven to 375 degrees F.
Brush two sheet pans with half the olive oil. Divide the naan between the sheet pans and brush the tops with the remaining olive oil. Toast in the oven until lightly brown and slightly crisp on the bottoms and around the edges, 10 to 12 minutes.
For the seafood sauce: Combine the mayonnaise, capers, parsley, salt, lemon zest and juice in a small bowl until smooth. Set aside.
For the crispy calamari: Heat 1 inch oil in a large pot to 375 degrees F.
Pat the calamari dry and set aside. Mix together the flour, seafood seasoning, salt and pepper in a shallow dish. Add the eggs and milk to a second shallow dish and mix together. Add the panko to a third shallow dish. Begin breading by dredging a few pieces of calamari in the seasoned flour, then dipping them in the egg mixture and then covering them in the panko. Set aside on a plate and repeat with the remaining calamari.
Fry the calamari in two batches, making sure to not overcrowd the pot, until golden and crisp, about 1 1/2 minutes. Remove to a paper towel-lined sheet pan and immediately squeeze a little lemon juice over the top; sprinkle with salt. Repeat with the remaining calamari.
Spread the sauce evenly across the top of each piece of naan, using a spoon to spread it almost to the edges. Sprinkle the lettuce over the sauce, then add the tomatoes and cucumbers. Generously top with the golden fried calamari. Sprinkle with hot sauce if desired, along with a squeeze of lemon and parsley. Serve with lemons wedges on the side.
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#ReeDrummond #Calamari #Flatbread #ThePioneerWoman #FoodNetwork
Ree Drummond’s Fried Calamari Flatbread | The Pioneer Woman | Food Network
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Food
Kardea Brown’s Red Velvet Cupcakes with Chocolate Frosting 🧁🍫 Delicious Miss Brown | Food Network
Kardea Brown’s Red Velvet Cupcakes combine cocoa-infused cake with rich chocolate cream cheese frosting for a football-themed dessert that’s perfect for game day. #KardeaBrown #DeliciousMissBrown #FoodNetwork #Cupcakes
Get the recipe ▶ https://foodtv.com/3nXGy78
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Red Velvet Cupcakes with Chocolate Cream Cheese Frosting
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes cooling time)
Active: 30 min
Yield: 24 cupcakes
Ingredients
Cupcakes:
2 1/2 cups all-purpose flour, sifted
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups granulated sugar
1 1/2 cups vegetable oil
2 large eggs, at room temperature
2 tablespoons red food coloring
2 teaspoons distilled white vinegar
1 teaspoon vanilla
1 cup buttermilk, at room temperature
Frosting:
1 pound cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
1/4 cup cocoa powder, sifted
2 ounces semisweet chocolate, melted
1 teaspoon vanilla
1 drop red food coloring
Pinch of kosher salt
Directions
Special equipment: a piping bag and small round tip; optional
For the cupcakes: Preheat the oven to 350 degrees F. Line 2 muffin tins with cupcake liners.
Sift together the flour, cocoa powder, baking soda and salt in a medium bowl. In a large bowl with an electric mixer, beat together the granulated sugar, oil and eggs until completely combined and fluffy. Stir in the food coloring, vinegar and vanilla. Mix the dry ingredients into the wet, alternating in batches with the buttermilk, until completely combined.
Scoop the batter into the liners, filling them about two-thirds of the way full. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Set on a wire baking rack to cool completely.
For the frosting: In the bowl of a stand mixer or in a large bowl with an electric mixer, beat the cream cheese and butter until fluffy and combined, about 2 minutes. Slowly add the confectioners’ sugar and beat until combined. Remove 1/2 cup of frosting to a piping bag with a small round tip or a ziptop bag. Add the cocoa powder, melted chocolate, vanilla, food coloring and salt to the remaining frosting and beat until completely combined.
Using an offset spatula or butter knife, spread the chocolate frosting onto the cupcakes in an even layer, as flat as possible. Next, use the white frosting to pipe stitching onto each cupcake, one 2-inch line with 3 small cross-stitches. Serve on a green platter (for grass)!
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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Kardea Brown’s Red Velvet Cupcakes with Chocolate Cream Cheese Frosting 🧁🍫 Delicious Miss Brown | Food Network
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Chef Cory Morris and Chef David Adjey battle it out for the chance to challenge Bobby Flay! With Food Network’s Scott Conant and Hannah Hart judging, the first round puts purple potatoes in the spotlight. David serves up a purple potato chowder, while Cory goes for an elevated bite with purple potato chips, crème fraîche potato aioli and caviar. Only one chef will earn a shot at taking down Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.
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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Beat Bobby Flay: Purple Potato Battle Is On! 🥔🔥 Full Episode Recap | S14 E12 | Food Network
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Taste your way through Gainesville’s best bites! From Cuban sandwiches and shrimp rolls to double-fried chicken sandwiches and Mediterranean-inspired plates, these local favorites serve up some of the best flavors in this Florida college town.
#FoodNetwork #GuyFieri #Florida
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!
Fehrenbacher’s Meats & Eats -https://www.fehrenbachersmeatsandeats.com
The Paper Bag – https://thepaperbagdeli.com
Uppercrust Bakery – https://www.uppercrustgnv.com
Humble Wood Fire Pizzeria – https://www.humblewoodfire.com
Bingo Deli & Pub – https://www.bingodeli.com
Germain’s Chicken Sandwiches – https://www.germainsgnv.com
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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Top #DDD Videos in Gainesville, FL with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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Ina Garten’s foolproof, delicious Buttermilk Fried Chicken is a fan favorite with sky-high reviews for a reason.
#InaGarten #BarefootContessa #FoodNetwork #ButtermilkFriedChicken
Get the recipe ▶ https://foodtv.com/4gkaDd8
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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!
Buttermilk Fried Chicken
Recipe courtesy of Ina Garten
Level: Intermediate
Total: 8 hr 40 min (includes marinating time)
Active: 40 min
Yield: 4 servings
Ingredients
2 cups buttermilk, shaken
1 shallot, peeled, halved lengthwise, and thinly sliced crosswise
2 garlic cloves, smashed
1 jalapeño pepper (with seeds), halved lengthwise
Kosher salt and freshly ground black pepper
3 boneless chicken breasts
3 1/2 cups all-purpose flour
4 teaspoons baking powder
2 1/2 teaspoons smoked Spanish paprika
1 teaspoon cayenne pepper
1 teaspoon celery salt
2 (48-ounce) bottles canola oil
Bunch of parsley, for garnish
Directions
For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don’t crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.
Copyright 2018 by Ina Garten. All rights reserved.
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 5-STAR Fried Chicken | Barefoot Contessa | Food Network
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@zaiosa7175
January 7, 2024 at 12:19 pm
I'm just frustrated!
She says soak it for 5 minutes at least, while other chefs "not amateur cooks" say a minute!
Which one is right?!
@pineappletop8751
January 7, 2024 at 12:19 pm
The custard would seemed to be uncooked so I put mine in the oven on 150 for 10 mins. Tasted much better
@classified773
January 7, 2024 at 12:19 pm
0:57 “I wanna keep my husband around for a long time”
Me: **use half n half to kill — I mean, satisfy my husband” Lol JK
@ApplePie..
January 7, 2024 at 12:19 pm
There is no nutritional value to bread. It's like lead in your stomach.
@tKoQ
January 7, 2024 at 12:19 pm
she doing too much
@leesteal4458
January 7, 2024 at 12:19 pm
What a disappointing ending.
@cynthiarosas8214
January 7, 2024 at 12:19 pm
Everyone needs salvation here are the words of salvation please forgive me jesus im a sinner come into my heart and save me from my sin I no that you are the savior and I no that you died for me on calvary and I no that God raise you from the dead and you are alive and I thankyou for your salvation in Jesus holy name amen and its important to always ask forgiveness everynight
@mariawelling4194
January 7, 2024 at 12:19 pm
She's amazing! I made her meatloaf it was the best meatloaf I've ever made❤
@childrenslivesmatter3073
January 7, 2024 at 12:19 pm
I never add sugar to my French toast. Overdoing it on sweetness.
@tahamuhammad5962
January 7, 2024 at 12:19 pm
Mama Malika's Iraqi Cookbook. Read this please:
Taha M. Muhammad
@joseph6948
January 7, 2024 at 12:19 pm
You forgot to add the traditional cinnamon!
@nellytamayo3414
January 7, 2024 at 12:19 pm
Looks great but I gotta have cinnamon on my French toast
@viswanathanb9719
January 7, 2024 at 12:19 pm
I like French Toast with Berry's and Mixed Fruit Jam… Osome taste
@laurabrodianfreasberaha4125
January 7, 2024 at 12:19 pm
May we please have the recipe printed out? Once I've seen the video, I can't remember what I saw, Hence I cannot replicate the recipe.
@irenehinojos7468
January 7, 2024 at 12:19 pm
What… no cinnamon
@fluidsystems1554
January 7, 2024 at 12:19 pm
coconut oil is tasty/crispy alternative yummm
@johnadams9044
January 7, 2024 at 12:19 pm
This woman really knows how to pack in as many calories and carbs as possible.Way to many ingredients.
@farzanadarsot3516
January 7, 2024 at 12:19 pm
I use milk so that my husband can be around longer… 👏💖 may they be together, always 👏👏👏💓💓💓
@davidsonnow
January 7, 2024 at 12:19 pm
Americans: breakfast
Literally everyone else: Insulin bomb
@GingaNinjaGriddler
January 7, 2024 at 12:19 pm
Looks great, I really need to step up my game and experiment with different breads. Thanks for the ideas, I've never used orange rind in mine either – will try that too 😋 😋 😋
@tobidean2504
January 7, 2024 at 12:19 pm
Well now I know what to do with the rest of my challah bread after shabbat seeing I'm the only one in my house observing shabbat I hv alot left over.. Flatmates believe in the universe and astrology etc… I shall make breakfast Sunday morning for us all… Great… Sorted.
@tabithawilson548
January 7, 2024 at 12:19 pm
I miss her. Don’t really watch much TV these days
@alankhan9784
January 7, 2024 at 12:19 pm
She uses loads of butter
@EddieGoing
January 7, 2024 at 12:19 pm
Will the people who use half and half die?
@shego8526
January 7, 2024 at 12:19 pm
This is the best french toast recipe! I just made it today for brunch and this did not disappoint
@hawananyanzi1373
January 7, 2024 at 12:19 pm
Thanks a lot dear am from Uganda 🇺🇬
@MrFennmeista
January 7, 2024 at 12:19 pm
Remember when food network focused on recipies!
@lynnc9511
January 7, 2024 at 12:19 pm
John 14:6 KJV, "Jesus saith, I am the WAY, the TRUTH, and the LIFE: no man cometh unto the Father, but by me."
1 Peter 2:24 NIV, "He himself bore our sins in his body on the tree, so that we might die to sins and live for righteousness; by his wounds you have been healed."
John 3:16 KJV, "For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life".
Romans 3:23-24 NIV, "…for all have sinned and fall short of the glory of God, and all are justified by His grace through the redemption that came by Christ Jesus".
John 8:12 KJV, "I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life".
Jesus is the only WAY to God, the TRUTH of salvation, and the Breath/Bread of LIFE.
ACCEPT Jesus Christ as your Lord and Saviour. Sins separate us from God because He's Holy. All sins will be forgiven and erased through faith in Christ Jesus. God ♥ you, is alive, merciful, faithful, truthful, and is waiting with His arms wide open FOR YOU! For Jesus did not come to establish a religion, but to become a mediator between God and men.
Through the Grace of God, Jesus was given to us by paying the price at the Cross at Calvary. Repent and confess from your sins to Jesus and ask Him to forgive you. A sinner cannot save a sinner, only a sinless person can. That sinless Being is Jesus Christ Himself.
Through the faith in Christ Jesus, the sick was healed; everywhere He went, He healed the blind, the mute, the deaf, the demon-possessed, raised the dead, as well as performed many miracles; He also walked on water, turned water into wine, calmed the storm with His command, and was raised up from the dead. Miracles are still being seen today! Jesus is our helper, our healer, our refuge/protection, and our strength for when time gets tough.
God is standing and knocking at the door waiting for your answer right now because THE KINGDOM OF HEAVEN IS COMING.
❤❤❤❤❤❤❤❤
@keb990
January 7, 2024 at 12:19 pm
Wonder the calories in these.. hmm. High in protein! 😄
@akiraasmr3002
January 7, 2024 at 12:19 pm
this was soo good
@familiademers
January 7, 2024 at 12:19 pm
could you please let the video have a beginning and an end for real? we watch these recipes with Ina or Giada or any other in food network because we want to learn not just get entertained if we were experts we wouldn't be watching others cook. However, thank you so much for uploading them so I can cook better.
@ashleyisnicole1045
January 7, 2024 at 12:19 pm
That was like 3 cups of milk.
@fvadiii7427
January 7, 2024 at 12:19 pm
Thank,you
@hoLLaaaaNJ
January 7, 2024 at 12:19 pm
Ummmm why did she put them in the oven? The end of the clip was cut off. Are they ready to eat or nah?
@Sheila0000
January 7, 2024 at 12:19 pm
Looks delicious
@BillyDee159
January 7, 2024 at 12:19 pm
Sorry barefoot, you missed the boat here, add cream, cinnamon, nutmeg and brown sugar. Really adds depth to the flavor.
@GG-pd6yp
January 7, 2024 at 12:19 pm
Everthing was going nice with the Contessa but then then the video cut off towards the end & we missed whatever she was doing with the bread before serving it.
@markfrank0924
January 7, 2024 at 12:19 pm
Fantastic and what the heck is turkey sausage doing in this meal? I love it when heavy people who love food pull this crap. Be about it, no pretense, no comments like "well, I want to keep my husband around longer and so I'll use milk instead of cream comment". Hell, there is enough bad stuff in that breakfast a little more will make no difference. If you are going to eat, eat well! Eat fewer meals but make the ones you eat memorable.
@kremove
January 7, 2024 at 12:19 pm
POVITICA french bread 🤤🤤🤤🤤🤤🤤
@sebastianlovinger3883
January 7, 2024 at 12:19 pm
Challah has a little bit of a sweet flavor naturally so.. but I totally feel the cinnamon:-)
@laurend.tamayo2186
January 7, 2024 at 12:19 pm
I've always made my french toast with the same bread but I use eggnog, add two eggs, vanilla, cinnamon, nutmeg, no sugar or honey. The eggnog tastes so good! I soak the bread overnight in a bake dish so it is totally absorbed. In the morning I put it in the oven until just golden than put on the stove on hot griddle, flip, serve with sprinkled powdered sugar, hot maple syrup, and chopped walnuts. A side of thick bacon or sausage is great with it!
@Deedylicious26
January 7, 2024 at 12:19 pm
Sooooo what happened to the cinnamon, nutmeg, and brown sugar sis 😒 ok, I understand we all cook different and im gonna give your recipe a try🤗
@margaretnicolaou9294
January 7, 2024 at 12:19 pm
Your hair looks fabulous.
@rebeccashuman6199
January 7, 2024 at 12:19 pm
Looks yummy! I want to eat it and learn how to make it
@HeathenChannel
January 7, 2024 at 12:19 pm
3:52 more like killed
@djnoneofyourbusiness525
January 7, 2024 at 12:19 pm
Brioche French toast is delicious, but extremely decadent. I would almost eat it as a dessert than a breakfast.
@chucklambooy8457
January 7, 2024 at 12:19 pm
This video. Was not completed!!