Food
Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network
Geoffrey’s pork shoulder pot roast with winter vegetables is the definition of cozy comfort food.
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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 Shoulder Pot Roast with Winter Vegetables
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 12 hr 30 min (includes salting and resting times)
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Pork Shoulder:
Kosher salt
One 3- to 4-pound boneless pork shoulder
1/3 pound pancetta, cut into 1/4-inch-thick pieces
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into large dice
1 rutabaga, peeled and cut into large dice
1 turnip, peeled and cut into large dice
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
1 sprig fresh rosemary
Two 12-ounce bottles dark beer, such as stout
2 cups chicken stock
1 tablespoon sherry vinegar
Fresh mint, for garnish
Fresh cilantro, for garnish
Fried Parsley:
Neutral oil, for frying
1 cup fresh parsley leaves
Fried Onions:
Neutral oil, for frying
1/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 cup thinly sliced onion rings
Fried Capers:
1/2 cup drained capers
Neutral oil, for frying
Directions
For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered.
When ready to cook, preheat the oven to 300 degrees F.
In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate.
For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F.
Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate.
Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro.
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Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network
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Sunny makes her spicy version of her mom’s macaroni and cheese.
#SunnyAnderson #TheKitchen #FoodNetwork #MacandCheese
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/46un4O7
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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!
Spicy Macaroni and Cheese
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr 10 min
Prep: 15 min
Cook: 55 min
Yield: 6 to 8 servings
Ingredients
2 cups elbow pasta, cooked until almost al dente
8 ounces Cheddar, 1/2 cubed, 1/2 shredded
8 ounces Colby cheese, cubed
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
1/4 cup finely grated onions
4 slices bread
1 tablespoon butter
Directions
Preheat the oven to 350 degrees F.
In a large bowl, toss together the pasta with the cheese cubes and pour into the baking dish.
In a large bowl, mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onions. Pour over the pasta and cover with the shredded Cheddar. Bake uncovered until the top is just beginning to brown, about 35 minutes.
Meanwhile, cut the bread into crouton-size squares. In a skillet over medium heat, melt the butter, add the bread cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.
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Sunny Anderson’s Macaroni and Cheese | Food Network
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Marc, Alex and Geoffrey spike their dessert dishes with champagne.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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!
Watch more from Food Network at https://foodtv.com/39EXAST
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
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► FULL EPISODES: https://watch.foodnetwork.com
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #GeoffreyZakarian #MarcMurphy
Celeb Champs | Chopped After Hours | Food Network
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Food
Brian & Mika Kleinschmidt Reveal Wildest Features in HGTV Smart Home 2026 | Food Network Obsessed
Brian and Mika Kleinschmidt join the pod to talk about their latest project, the all-new HGTV Smart Home 2026.
The winningest duo on HGTV shares what it was like designing the $1.3 million Orlando dream home, the challenge of balancing luxury with smart technology, and the features they’re most excited for fans to see… including hidden rooms, a shoe carousel, a four-screen TV wall, and a backyard built for year-round vacation living. They also discuss why involving their daughter Jade in the design process made this Smart Home experience especially meaningful.
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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Brian & Mika Kleinschmidt Reveal Wildest Features in HGTV Smart Home 2026 | Food Network Obsessed
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How to Cook Like an Italian: Part 2 🇮🇹
Roasting a whole fish *might* feel intimidating, but Chef Gabe Bertaccini is here to reveal the real secret: It’s actually one of the simplest, most foolproof ways to cook seafood. In this episode, Gabe roasts a whole branzino the Italian way with simple and fresh ingredients. Because it cooks on the bone, the flesh stays remarkably moist and tender, and a hot oven does most of the work, crisping the skin while the herbs and lemon tucked inside flavor the fish from within.
Gabe finishes his fish with salmoriglio, a bright Sicilian lemon and herb sauce that comes together in just a few minutes. It’s wonderfully versatile, too: spoon it over any grilled or roasted fish, drizzle it on chicken or steak or use it on roasted or grilled vegetables.
He rounds out this coastal meal with his Pantelleria Potato Salad, which hails from a small island far off the western coast of Sicily. It’s a perfect summer salad that uses ingredients in every Sicilian kitchen: capers, olives, herbs and a nice sprinkle of Sicilian oregano.
Get the recipes:
▶ Roasted Branzino with Salmoriglio: https://foodtv.com/4ehDIoC
▶ Pantelleria Potato Salad: https://foodtv.com/4orY9E0
ABOUT COOK LIKE AN ITALIAN:
Born and raised in Florence, Chef Gabe Bertaccini brings the authentic, no-nonsense traditions of Italian cuisine straight to your kitchen, showing you what it truly means to Cook Like an Italian 🇮🇹
00:00 – Intro
00:30 – Go to Seafood Market
01:17 – How to Cook Branzino
02:00 – Score the Branzino
02:36 – Make the Garlic Oil
03:07 – Stuff the Branzino
03:56 – Brush with Garlic Oil
04:36 – Put It In the Oven
04:34 – Make the Salmoriglio
06:58 – Remove Branzino from Oven
07:32 – Finish with Salt and Salmoriglio
07:55 – Make the Potato Salad
08:20 – Prep Potatoes and Green Beans
09:45 – Make the Dressing
11:45 – Bring It All Together
🔔 SUBSCRIBE and hit the notification bell so you never miss an episode!
🗓️ NEW episodes drop Saturdays at 7pm EST.
📺 DON’T MISS Gabe judging on #ChoppedCastaways Tuesdays 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!
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
▶ WEBSITE: https://www.foodnetwork.com
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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Branzino #PotatoSlad
How to Cook Roasted Branzino Like an Italian (with Chef Gabe Bertaccini) 🇮🇹🍝
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Guy Fieri brings basketball creator @Jesser to his Feast Club for off-the-charts barbecue and bar games. Between bites of Guy’s all-time favorite ribs, Jesser breaks down his wild journey from high school dropout to judging the NBA Dunk Contest. Then things get heated when he battles Guy in a brutal 5-level spicy wings challenge 🥵
CHAPTERS:
00:00 Introduction
01:05 Surprising Guy’s Son
01:53 How Jesser Blew Up
03:54 The Hardest Part of Being a Creator
4:36 Next Level Sticky BBQ Ribs
5:54 The Best Meals We’ve Ever Eaten
6:41 From 2K To The NBA
7:34 Giannis Had Jesser Starstruck!
9:18 Who’s The GOAT?!
9:44 Meeting LeBron
12:28 Let the Bar Games Begin!
17:42 5 Levels of Spicy Wings
19:27 Heading To Triple D!
About Guy’s Feast Club
It’s all flavor, no filler. Guy’s Feast Club brings Guy Fieri together with celebrities and influencers to satisfy their cravings — from local joints to home-cooked spreads. Epic food, unfiltered convo, and big eating energy. Pull up a chair, you’re in the club now.
Guy Fieri vs. @Jesser: 5-Level Spicy Wings Challenge
Music credit: Suman Chatterjee
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