Food
Spinach-Ricotta Matzo Pockets are a Passover DREAM 🤤
Get Amy Stevenson’s recipe 👇
Spinach-Ricotta Matzo Pockets
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 1 hr 30 min (includes soaking time)
Active: 25 min
Yield: 16 pockets
Ingredients
4 sheets matzo
Nonstick cooking spray, for the parchment
One 10-ounce box frozen chopped spinach, thawed
2 tablespoons olive oil
1/4 cup chopped oil-packed sun-dried tomatoes
2 cloves garlic, chopped
Kosher salt
3/4 cup shredded low-moisture mozzarella (about 3 ounces)
3/4 cup ricotta
1/4 cup grated Parmesan (about 1 ounce), plus more for sprinkling
1/2 cup marinara sauce, plus warm marinara for dipping, optional
1 large egg, beaten
Directions
Run each sheet of matzo under warm water just to wet it. (Don’t be afraid to really wet the matzo– at least 2 to 3 seconds per sheet. Wet an extra sheet if you are nervous that some may crack or break.) Wrap in a damp kitchen towel and set aside for 30 minutes to soften (see Cook’s Note).
Preheat the oven to 400 degrees F. Line a baking sheet with parchment and spray with cooking spray. Put the spinach in a clean kitchen towel and wring out excess liquid.
Heat the oil in a medium skillet over medium heat. Add the spinach, sun-dried tomatoes and garlic. Season with 1/2 teaspoon salt. Cook, breaking up the spinach clumps with a wooden spoon, until the mixture is sizzling and the garlic is light golden, about 2 minutes. Transfer to a bowl to cool, then add the mozzarella, ricotta and Parmesan. Stir to make a cohesive filling.
Unwrap the matzo and use a pizza cutter or large chef’s knife to cut each piece into 4 smaller squares. Holding a square in your palm, spread with about 1/2 tablespoon marinara and top with about a scant 2 tablespoons of the filling. Fold over to make a triangle. (Don’t worry about completely enclosing the filling; it’s okay if a little peeks out.) Place on the prepared baking sheet. Repeat with the remaining matzo, sauce and filling. Brush the tops of the triangles with beaten egg and sprinkle with Parmesan.
Bake until the tops are deep golden brown and crisp, 30 to 35 minutes. Let cool for a few minutes on the baking sheet. Serve warm or at room temperature, with warm marinara for dipping, if desired.
Cook’s Note: Once you wet the matzo, it needs at least 30 minutes to absorb the water and soften. Check it after 30 minutes and if it’s still firm in some places, briefly rinse again or place the wrapped matzo in the microwave for 10 to 15 seconds to finish softening.
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Get ready to serve the creamiest, most irresistible mashed potatoes on your Thanksgiving table this year 😋
Food Network Kitchen’s classic mashed potatoes are the secret to a rich, creamy side dish that belongs on every holiday table. Ginevra walks you through two delicious versions — one with buttery Yukon Gold potatoes for a naturally silky texture, and one with fluffy Russet potatoes for a light, classic mash. With plenty of butter, cream and expert tips for perfect results, these crowd-pleasing mashed potatoes are sure to become a Thanksgiving favorite.
Get the recipe: https://foodtv.com/47E4hl3
What You’ll Learn:
🥔 How to choose the best potatoes for creamy, fluffy mashed potatoes every time
🧈 Simple techniques for rich, buttery mashed potatoes with the perfect texture
✨ Expert tips for making, storing and reheating mashed potatoes for stress-free holiday meals
0:00 Intro
1:30 Peel potatoes
3:31 Chop & submerge potatoes in cold water
4:03 Boil
4:46 Drain
5:00 Steam off water
5:17 Heat cream
5:29 Mash the potatoes
7:50 Add cold butter
8:55 Add hot cream & let it sit
10:30 Season potatoes
11:04 Serve
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!
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How to Make Perfect Mashed Potatoes for Thanksgiving 🧈🥔 From Food Network Kitchen 🧈🥔 From Food Network Kitchen
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There’s nothing comfier than a big bowl of baked potato soup.
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Get the recipe ► https://foodtv.com/34YXQJC
We know one thing is certain — Guy Fieri’s food is as fun, fearless and fundamental as his larger-than-life personality. We hope you’re hungry, because this Guy’s imagination knows no limits. Open wide for Guy’s Big Bite!
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!
Fully Loaded Baked Potato Soup
Recipe courtesy of Guy Fieri
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 servings
Level: Easy
Ingredients
4 large baking potatoes (Idaho or russet)
12 slices thick-cut applewood smoked bacon
1/2 cup all-purpose flour
6 cups 2 percent low-fat milk, heated
5 ounces sharp Cheddar, grated
Kosher salt and freshly ground black pepper
4 ounces sour cream
3 tablespoons finely chopped fresh chives
Directions
Preheat the oven to 350 degrees F.
Place the potatoes on a roasting tray and bake for 45 minutes. When done, the tip of a paring knife should go through the potatoes easily.
Slice the bacon into lardons (thin strips) and cook in a large, heavy-bottomed pot over medium heat until crisp. Remove the bacon from the pot with a slotted spoon and set aside, leaving the drippings in the pot.
Add the flour to the drippings in the pot and stir to combine. Cook, without adding color, until the flour and fat has combined, about 1 minute. Pour in the milk while you whisk to incorporate. Cook over medium heat until bubbly and thickened, stirring frequently, about 15 minutes.
Scoop out the potato pulp from the skins and add to the milk mixture. Mash with the back of a wooden spoon leaving it a little bit chunky.
Add the cooked bacon (leaving a little out for garnishing the soup), 1 cup of the cheese, and season well with salt and pepper. Stir until the cheese has melted. Remove from the heat.
Ladle the soup into bowls, drizzle with sour cream (from a squeeze bottle), sprinkle with remaining bacon bits, grated cheese and chives.
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How to Make Guy’s Fully Loaded Potato Soup | Guy’s Big Bite | Food Network
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Hit the road with Guy Fieri and discover some of the best bites from Season 14 of Diners, Drive-Ins and Dives, stopping at spots like Pizzeria Lola, Maple & Motor, Pecan Lodge, Naked City Pizza, Gazala’s Mediterranean Restaurant and more.
#FoodNetwork #DDD
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
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BINGE: The Best of #DDD Season 14 with Guy Fieri 🔥 Diners, Drive-Ins and Dives | Food Network
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This is the only mac and cheese recipe you’ll need from here on out!
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Pop culture, comedy and plain good eating: Host Alton Brown explores the origins of ingredients, decodes culinary customs, and presents food and equipment trends. Punctuated by unusual interludes, simple preparations and unconventional discussions, he’ll bring you food in its finest and funniest form.
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!
Stove Top Mac-n-Cheese
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 to 8 servings
Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.
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Alton Brown Makes Stove Top Mac-n-Cheese | Good Eats | Food Network
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Food
Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
Chef Mark Laubner and Chef Brendan Pelley go head-to-head for the chance to challenge Bobby Flay, each putting their own creative spin on cucumber while Food Network’s Jet Tila and Chef Alex Guarnaschelli judge the first round. Mark dishes up cucumber white buttermilk gazpacho with grilled shrimp, while Brendan fires back with Greek salad with cucumber three ways. In the end, only one chef will earn the opportunity to face Bobby. #BobbyFlay #FoodNetwork #BeatBobbyFlay
Catch Bobby on #BobbysTripleThreat Tuesdays at 8|7c.
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.
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Who Made the BEST Cucumber Dish? 🥒 🍽️ Beat Bobby Flay: Full Episode Recap | S15 E12 | Food Network
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