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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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!
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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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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!
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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!
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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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
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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.
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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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@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!!