Food
Valerie Bertinelli’s Lemony Cacio e Pepe | Valerie’s Home Cooking | Food Network
Valerie adds a lemony zing to this classic cheese and black pepper pasta!
Subscribe to #discoveryplus to stream more episodes of Valerie’s #HomeCooking: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3qn09zb
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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!
Lemony Cacio e Pepe
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Kosher salt
1 pound spaghetti
6 tablespoons unsalted butter
2 1/2 teaspoons freshly ground black pepper, plus more for garnish
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
1 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
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#ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #LemonyCacioEPepe
Valerie Bertinelli’s Lemony Cacio e Pepe | Valerie’s Home Cooking | Food Network
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Four teenage chefs face off in the Chopped kitchen, putting their skills to the test as they compete to impress the judges and survive each round.
#FoodNetwork #Competition
Stream more #Chopped on HBO Max!
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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 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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Teen Chefs Take Over the Chopped Kitchen 👩🍳🔥 Chopped | Food Network
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Guy Fieri visits Murphy’s Bar and Grill in Honolulu, where Irish-inspired flavors meet island hospitality, including Gaelic steak with a whiskey cream sauce. #FoodNetwork #GuyFieri
Watch #DDD, Fridays at 9|8c!
#Honolulu #Hawaii
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Murphy’s Bar & Grill: https://www.murphyshawaii.com
Follow them: https://www.instagram.com/murphyshawaii
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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Guy Savors Gaelic Steak in Honolulu 🍀🥩 Diners, Drive-Ins and Dives | Food Network
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A slice of bread guarantees a perfectly buttery, crispy crust on salmon! Adrienne Cheatham shares this technique popularized by chef Laurent Gras.
Get the recipe👇
Brioche-Crusted Salmon
Recipe courtesy of Adrienne Cheatham
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings
This technique of crowning salmon with buttery brioche was borrowed from Laurent Gras, who was a leading chef in Chicago when he popularized it using sourdough. It’s so much fun to play around with. As long as you slice the bread thinly enough, you don’t need to use any binder, since the protein from the fish allows it to stick all by itself. I especially like using salmon, because it tends to release all of that white albumin. It’s the perfect glue for toasty brioche bread, which also keeps it from pooling unappealingly on the plate.
Ingredients
4 skinless salmon fillets (8 ounces each)
1 1/2 teaspoons kosher salt
1 loaf brioche, unsliced
2 tablespoons vegetable oil
4 tablespoons (1/2 stick) unsalted butter
1 garlic clove, crushed
2 or 3 sprigs of thyme
Directions
Preheat the oven to 350 degrees F with a rack in the center position. Season the salmon fillets with the salt and set aside.
Using a serrated knife, trim away the crust from the sides of the brioche loaf, then make 4 long lengthwise slices that are about 1/8 to 1/4 inch thick. Lay a slice of brioche on a cutting board and place a salmon fillet lengthwise in the center; it should fall within the border of the crust. Use your knife to trim away the bread around the salmon. It’s best to hold the knife flat against the edges of the salmon and press straight down (using the same motion as with a cookie cutter) to get an even cutout around the fish. Repeat with the remaining fillets and brioche slices, setting the finished fillets brioche-side down on a plate or tray.
Heat a large oven-safe skillet over medium heat. Put in the oil and butter; when the butter begins to bubble and foam, gently place the salmon, brioche-side down, in the pan. Work in batches if you can’t fit all the fillets in the pan at once. Shake the pan a little to make sure the brioche is not sticking, then scatter the garlic and thyme sprigs around the fish. Cook, swirling the pan occasionally and basting the oil-butter mixture over the fish with a spoon, until the bread is golden brown, about 1 minute.
Flip the fillets brioche-side up, transfer the pan to the center oven rack and bake for 3 to 4 minutes, or until the salmon is cooked through but still has a touch of dark pink inside (about 145 degrees F). Keep in mind, it will continue cooking a little even after you remove it from the oven!
Blot the fish with a paper towel and transfer to plates, brioche-side up. Serve immediately.
Cook’s Note
To make ahead: Complete the recipe through toasting the brioche on the stovetop, then transfer the fish, brioche-side up, to a parchment-lined baking sheet. Keep at room temperature for up to an hour, or refrigerate for up to 4 hours, uncovered. When you’re ready to cook, place the fish in a 375 degrees F oven and cook for 3 to 4 minutes on each side.
Adapted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Photographs copyright © 2022 Kelly Marshall. Published by Clarkson Potter, an imprint of Random House.
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Guy Fieri visits Rainbow Drive-In in Honolulu, HI, where they serve up Hawaiian comfort food, including a classic Loco Moco piled high with a beef patty, brown gravy and a fried egg.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Rainbow Drive-In: https://www.rainbowdrivein.com
Follow them: https://www.instagram.com/rainbowdrivein
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/4e15m9g
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▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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Guy Goes Loco for Loco Moco 🥚🌴 Diners, Drive-Ins and Dives | Food Network
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Chef Amanda Rockman and Chef Vicki Wells battle it out for the chance to face Bobby Flay in the kitchen. With actress Busy Philipps and Chopped’s Ted Allen judging the first round, both competitors must make bananas the star of the plate. Vicki serves up a caramelized banana Napoleon, while Amanda answers with pain perdu topped with whiskey caramel banana sauce and brûléed banana. Only one chef will earn the opportunity to challenge Bobby Flay. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch #BeatBobbyFlay on Tuesdays at 9|8c!
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.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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Beat Bobby Flay: This Battle Is Bananas! 🍌🔥 Full Episode Recap | S14 E13 | Food Network
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@dayzy8945
January 20, 2024 at 10:22 am
She's a fun food cooking presenter! Makes you want to cook! Yummmmmmm!!
@lnlywriter9618
January 20, 2024 at 10:22 am
I hate to say it…..but Valerie beats the pants off Giada any day of the week. LOVE her recipes!
@prjchanel2193
January 20, 2024 at 10:22 am
Mantap
@loriolson1143
January 20, 2024 at 10:22 am
Can you ever make anything healthy?
@Chels.21
January 20, 2024 at 10:22 am
Who here has watched kbc (kids baking championship)
@MariannaAmore
January 20, 2024 at 10:22 am
Dish looks yummy 😋
@marileejones2908
January 20, 2024 at 10:22 am
Dear lady also known as Valerie Bertinelli Vitale. I hope you know I'm still a major fan just wanted say something nice hope you are great. You have some of the most awesome fans. 🙂
@yaksauce
January 20, 2024 at 10:22 am
This is butchery of a thousands year old recipe, but nothing was killed in the making making of it – except Italian cultural pride.
@moanataylor8089
January 20, 2024 at 10:22 am
Someone who loves citrus as much as me!!!
@letisherlin7400
January 20, 2024 at 10:22 am
Arrouse lemon flavour ,fresh dish from the oven.
@brianmccutchan9513
January 20, 2024 at 10:22 am
Can I get a date with her ?
@shellylavigne5913
January 20, 2024 at 10:22 am
How darling can one person be
@mikek8720
January 20, 2024 at 10:22 am
Yummy looking dish, love Valerie.
@joeyrich4452
January 20, 2024 at 10:22 am
I’m hungry now!
@refra1046
January 20, 2024 at 10:22 am
JUST WATCHING YOU MAKES MY DAY..MAKES ME HAPPY..LOVE YOU VALERIE!! KEEP COOKING..YOU THE BEST MY FRIEND!!
@verucasalt2391
January 20, 2024 at 10:22 am
It’s the recipes with only a few ingredients that are the best. Not fussy, just good ingredients.
Thank you, Valerie, love you! ❤️
@tonimontana7236
January 20, 2024 at 10:22 am
Lemony butter very ridiculus
@anaguilloryhernandez3863
January 20, 2024 at 10:22 am
That looks so good I been looking for a good pasta recipe 🙂❤️found it!! Thanks for sharing
@kathrynwitte3398
January 20, 2024 at 10:22 am
I can’t eat that because I have high blood pressure, and I’m two years younger than Valerie. It’s easier to fall off the diet wagon when it doesn’t mean you’re going to die. I CAN’T fall off. Years ago I was told to cut my sodium to under 1500mgs and now I have to cut it to 800 because I never cut it then. Cheese, salt, bacon, prepared sauces, salad dressings, anchovies, capers, olives, pickles, baking soda, baking powder, salamis, lunch meats and nearly every other craveable ingredient is out. So are celebrity chefs who salt at every step of the recipe.
@cassandrawilliams829
January 20, 2024 at 10:22 am
I love it !!!!!!! Wow that looks yummy 😋 .You still beautiful and you are a awesome cook 🙂
@RyneMurray23
January 20, 2024 at 10:22 am
This looks so good
@kmacwarrior6717
January 20, 2024 at 10:22 am
We love her!!!!!!!!
@lindaschiller3978
January 20, 2024 at 10:22 am
Hi Valerie I grew up with you from three's Co. And Eddie from van Halen. When did you learn to cook all of your good food.
@charlottedickson9203
January 20, 2024 at 10:22 am
What a beaut you are, so lovely, genuine and multi talented
@brendaprovence1750
January 20, 2024 at 10:22 am
I'll definitely have to try that. It looks delicious
@aribella6913
January 20, 2024 at 10:22 am
I have always loved Valerie. I was in Hawaii with The Rachel Ray show, and her. She is as sweet as she seems.
@jamielipps6000
January 20, 2024 at 10:22 am
This is a really fresh take on Cacio e Pepe. The lemon and chives are subtle, but add such nice flavor. And that sauce prepared her way is silky smooth. Good one Valerie Bertinelli!
@janiemorado
January 20, 2024 at 10:22 am
She sounds a lot like the pioneer woman
@jamiedelong119
January 20, 2024 at 10:22 am
Holy WOW!! Delicious🤤🤤🤤!!
@didielenanzih6883
January 20, 2024 at 10:22 am
Love you as a person and as a cook
Keep up your good down.Unfortunately there are people that nothing good to say.🌻🌞🌻
@theresaobrien4338
January 20, 2024 at 10:22 am
Valerie, you have to exercise, lift weights, and go on a liquid diet. I have the same problem. Get with t.i., the rapper, on a proper diet.
@tracylynn1053
January 20, 2024 at 10:22 am
Love your Channel 💕❤️ amazing talent 👏and such a gorgeous person..
@juliapilcher5834
January 20, 2024 at 10:22 am
Valerie I love watching you cook. You are a beautiful lady inside and out! ❤
@InterestedCitizen
January 20, 2024 at 10:22 am
I'm definitely making this. Thank you Valerie for being beautiful inside and out! 🙋♀️❤
@trilby5546
January 20, 2024 at 10:22 am
Gorgeous water?
@HannahMattox
January 20, 2024 at 10:22 am
I swear she agrees like a fine wine! She's even more gorgeous today as she was the first time I saw her decades ago!
@sandeshbankar7459
January 20, 2024 at 10:22 am
If people in india with desi tastebuds eat this,they will literally spit it out even before the saliva with the spaghetti flavour reach their stomach.
@deecarter5581
January 20, 2024 at 10:22 am
Val is an amazing and forever a beautiful lady.💝
@jazzykimchi1169
January 20, 2024 at 10:22 am
Can’t wait to make it this week for me and my bf !
@tomsmith9011
January 20, 2024 at 10:22 am
Love ya valerie but keep an eye on the caloric intake….
@teejay8910
January 20, 2024 at 10:22 am
Thank you Valerie 💛
Sunday Dinner for sure…
Delicious 😋 meal.. You're presentation fantastic 💛
@retiredrnmamawc4207
January 20, 2024 at 10:22 am
Absolutely YUM❣️💛🌻
@rosscop.coltrane2747
January 20, 2024 at 10:22 am
😩😩😩😩
@larrymaloney877
January 20, 2024 at 10:22 am
Valerie Here's the "help" you asked for:
1) Get away from "The Food Network." Hosting a show about pigging out on unhealthy meat & dairy is your downfall.
2) Stop eating meat & dairy, and processed carbs & bottled oils. (Hint: there are no "healthy" bottled oils.)
3) Eat a whole-grain, plant-based diet for substance.
4) Eat steamed greens six times each day for both nutritional and medicinal values.
The Food Network is about promoting unhealthy foods (meat & dairy.) You are expendable-so get away from them before your health is completely shot. It's likely you are nutritionally ignorant so I suggest you view any of these doctors on YouTube: Watch and learn and be responsible. John McDougall, Michael Greger, Michael Klaper, Caldwell Esselstyn (all medical doctors with decades of plant-based wellness experience.) Also, check out T Campbell, Ph.D., (biochemist) and "Chef AJ. Get all the nutritional ignorance out of your head and learn to eat correctly. it's easy. If you need a coach, just ask
@rayselby3487
January 20, 2024 at 10:22 am
Sue here: Valerie, love you as a cook! Please do a cookbook !!!