Food
Ree Drummond’s Slow-Cooker Sunday Stew | The Pioneer Woman | Food Network
Sundays call for Ree’s Slow-Cooker Stew, the ultimate comfort food. With a hearty mix of beef and all your favorite stew vegetables served over buttery lemon noodles, this recipe is “out of this world scrumptious.”
#ReeDrummond #ThePioneerWoman #FoodNetwork #SlowCooker #SundayStew
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax!
Get the recipe ▶ https://foodtv.com/4bdEpgm
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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!
Slow-Cooker Sunday Stew
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 6 hr 40 min
Active: 35 min
Yield: 6 to 8 servings
Ingredients
4 slices thick-cut bacon
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
2 pounds beef stew meat, cut into 1-inch cubes
2 medium onions, cut into quarters, keeping the root end intact
One 10-ounce container plain white button mushrooms, wiped clean
4 medium carrots, cut into 2-inch chunks
4 medium red potatoes, unpeeled, quartered
4 cloves garlic, minced
1 jalapeno pepper, halved and partially seeded
1 cup beer
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
About 2 cups beef broth
2 sprigs fresh parsley
1 sprig fresh rosemary
2 tablespoons fresh parsley leaves, for garnish
Buttery Lemon Parsley Noodles:
1 pound pasta (fettuccine, linguine, angel hair)
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil
1/4 cup finely minced fresh parsley
1 tablespoon minced garlic
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Directions
In a large skillet over medium heat, cook the bacon until crisp, 8 to 10 minutes. Set aside. Pour off any excess oil, leaving about 2 tablespoons in the skillet.
Put the flour and some salt and pepper in a resealable plastic bag and add the beef. Toss to coat the beef thoroughly. Heat the bacon grease in the skillet over medium-high heat. Add the beef to the skillet in 2 batches and brown on all sides, 4 to 5 minutes per batch. Set aside.
Put the onions in the bottom of a slow cooker. Add the beef, mushrooms, carrots, potatoes, garlic and jalapeno. Season with a big pinch of salt and some black pepper. Cut the bacon into large pieces and sprinkle them over the top.
Pour the beer into a pitcher, whisk in the tomato paste and Worcestershire and then pour it over the vegetables. Add enough beef broth to just cover the meat and top with the parsley and rosemary sprigs. Cover and cook on low for 6 hours.
Serve with Buttery Lemon Parsley Noodles and garnish with about 1 teaspoon of parsley per portion.
Buttery Lemon Parsley Noodles:
Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
Cook’s Note
If the stew is fatty, carefully remove the vegetables and meat. Strain the liquid and skim off any fat, then return the meat and vegetables to the gravy.
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Ree Drummond’s Slow-Cooker Sunday Stew | The Pioneer Woman | Food Network
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Food
LIVE 🔥 The ONLY Cookout Menu You’ll EVER Need | 1+ Hours of Mains, Sides & Desserts | Food Network
Fire up the grill for 1+ hour of the ultimate cookout menu packed with smoky mains, fresh sides and desserts from your favorite Food Network chefs. From juicy burgers and barbecue chicken to loaded salads, grilled seafood and classic summer desserts, this lineup has everything you need for the perfect backyard spread all in one place. 🍔🍗
#FoodNetwork #FoodNetworkRecipes #4thofjulyweekend
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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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LIVE 🔥 The ONLY Cookout Menu You’ll EVER Need | 1+ Hours of Mains, Sides & Desserts | Food Network
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The legendary Korean rolled omelet — Gyeran Mari, which is typically served as banchan — is also one of Esther’s favorite breakfast foods for her son, Leon 💛 Esther shares how to properly prep, pour and roll your eggs to create satisfying spirals with multiple layers. Loaded up with finely chopped scallions, carrots, mushrooms and a little cheese, it’s the perfect fridge-cleanout dish.
Esther also makes her Korean sweet potato pancakes — another favorite of Leon’s — which calls for Korean sweet potatoes. Since they are naturally sweeter than regular sweet potatoes, there’s no need for added sugar.
Get the recipe:
► Gyeran Mari: https://foodtv.com/44H7I8U
► Sweet Potato Pancakes: https://foodtv.com/4fdLa5L
0:00 – Intro
0:44 – What Is Gyeran-Mari?
1:10 – Prep the Mushrooms
2:18 – Crack the Eggs into the Vegetables
2:30 – Season the Egg Mixture
3:20 – Make the Omelet
3:50 – Add Cheese (Optional)
4:05 – Start Rolling
4:20 – Add More Butter and Pour a Little More Mixture
4:35 – Roll the First Layer into the Second
4:41 – Repeat Layers
5:26 – Slice It Up
6:00 – Taste Test!
6:32 – How to Make Sweet Potato Pancakes
6:43 – Roast Korean Sweet Potatoes
7:25 – Check on Sweet Potatoes
7:38 – Peel the Potatoes
7:43 – Add Ingredients into Blender
8:40 – Scrap the Sides Midway Through
8:56 – Put Mixture into a Piping Bag
9:28 – Coat the Pan with Butter
9:40 – Pipe the Batter
9:54 – Add Water to the Pan and Cover
10:05 – Flip the Pancake
11:08 – Make a Quick Sauce for the Pancakes
12:08 – Taste Test!
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🗓️ NEW episodes drop Thursdays at 7pm EST.
📚 PRE-ORDER Esther’s debut cookbook, Hand Taste: Cook Like a Korean Grandmother before its October 2026 release ▶ https://foodtv.com/41Q9C5W
Join Chef Esther Choi in her Upstate New York kitchen, where she breaks down her most-loved Korean and Korean-American recipes. From the deep, fermented flavors of traditional staples to the comforting dishes inspired by her grandmother’s cooking, Esther is bringing professional-grade flavor to your home kitchen. This is Cooking with Choi!
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!
#EstherChoi #CookingWithChoi #KoreanCooking #KoreanAmerican #NewSeries #GyeranMari #Eggs #Omelet #Pancakes
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Pack the perfect picnic with Ina Garten! From fresh salads and pesto pasta to bright lemon bars, these are Ina’s go-to recipes for an easy, elegant meal outdoors.
#InaGarten #BarefootContessa #FoodNetwork
Stream more on @hbomax: https://foodtv.com/StreamOnHBOMaxYT!
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Ina 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!
0:00 – Title Card
0:03 – Tarragon Shrimp Salad
3:40 – Tomato Mozzarella Pan Bagnat
6:49 – Pasta, Pesto and Peas
9:58 – Lemon Bars
13:53 – Tarragon Potato Salad
Get the Recipes:
Tarragon Shrimp Salad – https://foodtv.com/3vESPWW
Tomato Mozzarella Pan Bagnat – https://foodtv.com/3TEINMv
Pasta, Pesto and Peas – https://foodtv.com/3mCfMQh
Lemon Bars – https://foodtv.com/3Iojx8G
Tarragon Potato Salad – https://foodtv.com/2JgFCed
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 MUST HAVE Picnic Recipes 🧺☀️ Barefoot Contessa | Food Network
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Kardea Brown’s Summer Veggie Pasta Salad is a fresh crowd pleasing dish packed with rainbow spiral pasta and fresh veggies, all tossed in a homemade dressing.
#KardeaBrown #DeliciousMissBrown #FoodNetwork #PastaSalad
Get the recipe ▶ https://foodtv.com/3VBYfuN
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
Summer Pasta Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 25 min (includes chilling time)
Active: 25 min
Yield: 8 to 10 servings
Ingredients
2 pounds rainbow spiral pasta, cooked al dente and drained
1 1/2 cups diced yellow squash
1 1/2 cups diced zucchini
One 6-ounce can black olives, sliced
1 cup cherry tomatoes, halved
2 cups Kardea’s Homemade Italian Dressing, recipe follows
Kosher salt and freshly ground black pepper
Homemade Italian Dressing:
1/2 cup lemon juice (from about 2 lemons)
1/2 cup red wine vinegar
2 cups extra-virgin olive oil
1/2 cup grated Parmesan
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons granulated sugar
1 teaspoon freshly cracked black pepper
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
Directions
To a large bowl, add the pasta, yellow squash, zucchini, black olives and cherry tomatoes. Pour over the Dressing, then season to taste with salt and pepper. Toss together so all of the ingredients are fully coated in the Dressing.
Cover with plastic wrap and let sit in the refrigerator for minimally 1 hour or up to overnight to allow for the flavors to meld together. Before serving, toss the pasta salad again.
Homemade Italian Dressing:
Yield: 3 1/2 cups
To a large mixing bowl, add the lemon juice and vinegar and whisk together. While continuously whisking, stream in the olive oil until the vinaigrette becomes a homogenous mixture. Add the Parmesan, mustard, salt, sugar, black pepper, garlic powder, Italian seasoning and red pepper flakes, then whisk until the dressing comes together. Store in an airtight container in the refrigerator for up to 5 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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Kardea Brown’s 5-STAR Summer Pasta Salad ⭐️☀️ Delicious Miss Brown | Food Network
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Three chefs face off in Guy Fieri’s rotating Flavortown kitchens, aiming to impress the judges for a chance to win up to $20,000 and return next week to defend their title. Round one at the Vegetarian Cafe, the chefs must create a meatless fried feast featuring mushroom jerky. Chef Taylor makes a fried zucchini parmesan sandwich with BBQ chips. Chef Joe prepares vegetarian fritto misto. Chef Jacob counters with fried asparagus, artichoke hearts and mushroom meatballs with gravy.
Watch more #FlavortownFoodFight, Wednesdays @ 9|8c!
#GuyFieri #FoodNetwork #FlavortownFoodFight
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Flavortown is real! Guy Fieri has created the town that, until now, only existed in his taste buds’ imagination. He’s inviting all of his friends to eat and challenging America’s best chefs to compete in his ever-changing lineup of outside-the-box restaurants, from food carts to fine dining. With $20,000 on the line, these chefs will need to be prepared for anything.
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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
No Meat, No Problem 🍄🔥 | Flavortown Food Fight | S1 E11 Recap | Food Network
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