Food
Alex Guaranaschelli’s Pork Osso Buco | The Kitchen | Food Network
Alex feels the nostalgia when she makes this tender, comforting pork dish served over a bed of sautéed spinach!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3Y7d4pJ
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
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!
Pork Osso Buco
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 4 hr 30 min (includes resting time)
Active: 55 min
Yield: 4 servings
Ingredients
1/4 cup extra-virgin olive oil
Four 2- to 2 1/2-inch-thick pork shanks
Kosher salt and freshly ground black pepper
2 medium yellow onions, quartered
2 medium carrots, cut into 2-inch rounds
8 medium cloves garlic, peeled
2 bay leaves
1 cup dry white wine
One 28-ounce can whole, peeled tomatoes
6 cups beef stock
2 light grates orange zest
1 teaspoon red wine vinegar, plus additional for dotting
Sautéed Spinach, recipe follows
Sautéed Spinach:
2 tablespoons extra-virgin olive oil
1 pound fresh baby spinach, stemmed
Kosher salt
Directions
Preheat the oven to 375 degrees F.
In a Dutch oven large enough to hold the shanks in a single layer, heat the oil over medium heat. Arrange the meat on a flat surface and sprinkle generously on all sides with salt and pepper. When the oil begins to smoke lightly, add the shanks in a single layer to the pan, working in batches if necessary so as to not crowd the pot. Brown them on the first side for 5 to 8 minutes. Use a pair of metal tongs to turn on the second side and brown for just as long. Don’t rush the browning. Allow the shanks all the time they need. This browning is the most important part of building deep flavor. Move the meat to a plate and set aside.
Add the onions, carrots, garlic and bay leaves to the Dutch oven and cook until the vegetables take on some color. Add the wine and tomatoes; it’s not necessary to crush the tomatoes, as they’ll melt into the liquid. Return the shanks to the pot and add the beef stock. Bring the liquid to a simmer over medium heat and skim any impurities. Cover and place the Dutch oven in the center of the oven. Cook until the shanks are completely tender, 2 to 2 1/2 hours. (If the meat is not completely tender, don’t be afraid to cook it longer. It’s much easier to undercook than overcook this dish.)
Remove the pot from the oven, uncover, and let sit for 15 minutes to rest. Use a large slotted spoon or tongs to remove the shanks to a large shallow bowl or serving platter. Sprinkle the meat with salt. Remove half of the braising liquid and save for another use or dispose. Reduce the remaining liquid by half over medium heat, 15 to 30 minutes. Remove the bay leaves. Stir in the orange zest (be sure they are LIGHT grates; we barely want to detect it) and the vinegar. Taste for seasoning. Pour the sauce over the meat and dot the shanks with more vinegar.
Serve the osso buco with the Sautéed Spinach.
Sautéed Spinach:
Heat half the oil in a 12-inch skillet over medium heat. When the oil begins to smoke lightly, add half the spinach with a pinch of salt and remove the skillet from the heat. Cook, stirring with a wooden spoon, until the spinach loses half its volume. Repeat with the remaining oil and spinach. Serve as a side dish.
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#AlexGuarnaschelli #TheKitchen #FoodNetwork #PorkOssoBuco
Alex Guaranaschelli’s Pork Osso Buco | The Kitchen | 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!
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 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
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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.
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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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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@allibrown8960
December 19, 2023 at 1:04 pm
Bay helps with digestion. It's actually a good remedy for upset stomachs. Make a tea with bay leaves, and your tummy will calm right down.
@user-tk9rl1gd8e
December 19, 2023 at 1:04 pm
Great easy recipe. Just made it again for my 4th time. Alex, you are the bomb!❤
@douglashernandez826
December 19, 2023 at 1:04 pm
Red wine smash potatoes traditional
@ndzapruder
December 19, 2023 at 1:04 pm
"Gun and tonic"
@monicagroeneveld6714
December 19, 2023 at 1:04 pm
delizioso!
@jas_bataille
December 19, 2023 at 1:04 pm
What the bay leaves are doing is streaming , the same way that you'd change the scent of a room by burning encense, and infusing into the broth. It will change the aroma of whatever you are cooking in there. BTW, you can put meatballs on a skewer on top of a regular pot, a large lid on top, burn herbs at the bottom and obtain basically the same result as if you smoked the meat. This is an excellent demo here. You're welcome!
@mollypatt9781
December 19, 2023 at 1:04 pm
I could not find pork shanks so I used country ribs. The sauce/broth was so good I served with crusty bread to dip. It was definitely a hit!!! Thank you @TheKitchen!!!
@beverlybruno4372
December 19, 2023 at 1:04 pm
Why doesn't Alex try to lose weight and help her daughter lose weight and get healthy
@JRR31984
December 19, 2023 at 1:04 pm
Dizzam, LEGIT. GO TEAM ALEX
@876entertainment5
December 19, 2023 at 1:04 pm
Hello good morning is coming from Montego Bay Jamaica 😆 ❤ 👀
@iain3411
December 19, 2023 at 1:04 pm
Ox tail stew
@michelleenglish7194
December 19, 2023 at 1:04 pm
Omg! Want! 😍😍😍😍
@mmpacooking35
December 19, 2023 at 1:04 pm
https://youtu.be/KRH51qZU6zE
@abdulrasyidchanel
December 19, 2023 at 1:04 pm
👍👍👍👍🙏☕☕☕
@truelife974
December 19, 2023 at 1:04 pm
She like, "SERVE IT ALREADY!!!".
@angelbulldog4934
December 19, 2023 at 1:04 pm
Pig.
It's all about the pig. 💞
@lindachick8889
December 19, 2023 at 1:04 pm
I think this is great. Even for one. Added to my small arsenal 😂
@figmo7494
December 19, 2023 at 1:04 pm
Gotta love Alex!!
@jordanjae
December 19, 2023 at 1:04 pm
I like the setup. You have 3 people always waiting over on the side watching one of the chefs make food. Great setup. Great cast! This looks amazing. Seems very simple too! Seeing her make the white wine w veggies and stock.. it looks easy and dang good!
@nataliemscrzysxycoolharris
December 19, 2023 at 1:04 pm
This would be a crockpot meal for me.
@erinbedard6374
December 19, 2023 at 1:04 pm
That looks so good.
@faithdobson3983
December 19, 2023 at 1:04 pm
That looks delicious!!
@nattywho
December 19, 2023 at 1:04 pm
My Lord did that look good and I so wanted to hear Sunny’s response!
@Lolalee87
December 19, 2023 at 1:04 pm
Looks delicious 😋
@farahkitchensecrets1394
December 19, 2023 at 1:04 pm
Wow yummy and tasty mouth 👄 watering recipe 👌 best wishes for you ❤ 😋 God bless you ❤ 😋 you are my YouTube family 👪 member ❤ all the best 😋 😊 good evening 😋 😊 👌
@allentrice1547
December 19, 2023 at 1:04 pm
This is going to be lovely ladies in the Kitchen! Because I realized that anybody can imagine to cook like that! ❣️❤️❣️❤️❣️❤️
@AfterCovidthefoodchannnel
December 19, 2023 at 1:04 pm
Delicious the pork ossobuco that you made! Like a lot how you peewee it! Excellent work friend! 🦇
@dijahtrump694
December 19, 2023 at 1:04 pm
1ST WINNER 🏆 🥇 🏅 GOD IS LOVE AND LIGHT RAH BLESS you all JAH