Food
Grilled Cantonese Pork Ribs
They’re sweet, savory and smoky, inspired by the signature reddish pork ribs found in Cantonese barbecue restaurants ✨
Get Andy Liang’s recipe 👇
Grilled Cantonese Pork Ribs
Recipe courtesy of Andy Liang
Level: Intermediate
Total: 9 hr 15 min (includes marinating and resting time)
Active: 40 min
Yield: 6 to 8 servings
Ingredients
2/3 cup hoisin sauce
1/2 cup soy sauce
5 tablespoons Shaoxing wine
4 cloves garlic, minced
1/4 cup dark brown sugar
1 1/2 tablespoons red yeast rice powder, optional (see Cook’s Note)
1 1/2 teaspoons ground white pepper
3/4 teaspoon Chinese five-spice powder
Two 3-pound racks St. Louis-style pork ribs
Kosher salt
6 tablespoons honey or maltose (see Cook’s Note)
Directions
Mix the hoisin sauce, soy sauce, Shaoxing wine, minced garlic, brown sugar, red yeast rice powder, white pepper and five-spice powder in a medium bowl until combined and the sugar has dissolved. Set aside.
Remove any tough membrane from the bone-side of the ribs. Transfer each rack to its own sheet of heavy-duty aluminum foil. Rub the hoisin mixture on both sides of the ribs. Wrap the racks securely and place them meat-side down on a rimmed baking sheet to catch any juices. Marinate in the refrigerator for at least 8 hours or up to 24 hours.
When ready to cook, prepare a grill for medium-high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank the coals on one side of the grill). If your grill has a thermometer, you want to aim for 300 to 325 degrees F.
Remove the ribs from the foil, discard the marinade and sprinkle each rack of ribs with 1/2 teaspoon of salt over both sides. Place meat-side up on the indirect (cooler) side of the grill. Close the lid and grill until the bones are slightly charred, about 20 minutes. Flip the ribs with grill tongs and grill bone-side up with the lid on until the pork is cooked through and hits 170 degrees F on an instant-read thermometer, 15 to 20 minutes.
Brush half the honey evenly over the bone side of both rib racks, flip the ribs and place honey-side down on the direct heat (hotter) side of the grill. Quickly brush the remaining honey over the meat side of both rib racks and grill until the outside is charred and caramelized on the bottom, about 2 minutes. Flip the ribs again and char and caramelize the other side, about 2 more minutes. Transfer the racks to a cutting board and let rest for 15 minutes. Cut in between the bones and enjoy.
Cook’s Note
Red yeast rice powder is a natural red food color that doesn’t impart any flavor. It’s typically used to give Cantonese roast meats their signature color. You can substitute 1 teaspoon red gel food color for it if you prefer or omit it if you’re fine with the color being browner than what you see in Cantonese restaurants. Maltose is a thick sweet syrup that’s somewhat like corn syrup and is often used to give Cantonese meats their glossy finish. It can be found online or in Asian grocery stores. If you do use maltose instead of honey, we recommend stirring it with 2 tablespoons of hot water to loosen it and make it easier to brush on.
Copyright 2025 Television Food Network, G.P. All rights reserved.
source
The magic is BACK! ⚡🏰 Four Hogwarts Houses. Twelve returning all-star bakers. Two new judges. And one epic competition! 🏆✨
In celebration of the 25th anniversary of the Harry Potter films, an enchanting new tournament honors the themes and characters of the beloved movies, with showpieces being delivered to exciting new locations from the film series. Teams of three cake artists, bakers, and pastry chefs are formed from returning fan favorites, with each team representing one of the four Hogwarts Houses. All the bakers have proven their talent, determination, and passion for Harry Potter, but none have lifted the Wizards of Baking Cup. It’s a season of redemption and second chances, and the standards have never been higher. Hosts James and Oliver Phelps are joined by new Ministers of Baking, as cake royalty Duff Goldman and pastry chef extraordinaire Sarah Mountain judge the showpieces and determine which team will earn the trophy and win a trip to the Warner Bros. Studio Tour – The Making of Harry Potter in Tokyo, Japan.
Twenty-five years later, the magic is stronger than ever ✨
James and Oliver Phelps welcome four returning fan-favorite teams to the Wizards of Baking kitchen, each representing a Hogwarts House. With judges Duff Goldman and Sarah Mountain raising the bar higher than ever, the bakers tackle two magical challenges: creating showpieces inspired by unforgettable firsts from Harry Potter and the Sorcerer’s Stone for the Quidditch pitch, then crafting spell-themed creations for Ollivander’s Wand Shop.
🔥 Watch the premiere full episode of #HarryPotterWizardsofBaking and find out who comes out on top. Don’t miss new episodes Wednesdays at 8|7c! 🔥
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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Full Episode Premiere | Harry Potter: Wizards of Baking S3 E1 🧁✨
https://youtu.be/hErE1NooTU4
source
Food
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
Guy Fieri visits Cafe Rakka in Hendersonville, Tennessee, where Mediterranean and Middle Eastern flavors collide in dishes like their tender filet mignon kebab.
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 Cafe Rakka: https://www.caferakka.com
Follow them: https://www.facebook.com/caferakkatn
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
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Guy Fieri Finds Big Flavor in a Filet Mignon Kebab 🔥🥩 Diners, Drive-Ins and Dives | Food Network
source
Olympic gold medalist Tara Lipinski joins the pod to talk about her journey from figure skating champion to broadcaster, motherhood, and her newest role as host of HGTV’s Big Bargain Holiday Showdown. She shares how becoming a mom has changed her perspective, why Christmas has always been her favorite time of year, and what surprised her most about watching families create holiday magic on a $500 budget. Plus, she reveals where she splurges and where she saves during the holidays in a game of “Splurge or Save!”
Follow Food Network on Instagram: https://foodtv.com/2J50kNM
Follow Jaymee on Instagram: https://foodtv.com/3UuhDgN
Follow Tara on Instagram: https://foodtv.com/484x42m
Learn More about Big Bargain Holiday Showdown: https://foodtv.com/480m4TD
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
▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
source
Over 100 MILLION people watched Emmanuel Duverneau’s turkey video, and you’ll see why. It’s spatchcocked, dry brined, butter bathed and glazed to perfection!
RECIPE 👇
My Famous Thanksgiving Turkey
Recipe courtesy of Emmanuel Duverneau
Level: Intermediate
Total: 1 day 4 hr
Active: 1 hr
Yield: about 12 servings
Ingredients
One 13- to 14-pound turkey to spatchcock (or buy it already spatchcocked, if you can)
Dry Brine:
Kosher salt and freshly ground black pepper (Note: I use Diamond Crystal; halve the amount if you’re using Morton)
3 tablespoons dark brown sugar
2 teaspoons ground coriander
Compound Butter:
1 cup (2 sticks) unsalted butter, at room temperature
7 garlic cloves, grated
Zest of 1 lemon
1 tablespoon fresh rosemary leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, chopped
1 tablespoon fresh oregano leaves, chopped
1 tablespoon onion powder
1 tablespoon smoked paprika
About 2 tablespoons avocado oil, for drizzling on top
Maple Soy Glaze:
6 tablespoons unsalted butter
1/4 cup pure maple syrup
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme, chopped
3 sprigs fresh rosemary, chopped
Zest of an orange
Umami-Packed Gravy, recipe follows
Umami-Packed Gravy:
3 cups water
2 tablespoons Better Than Bouillon
1/2 ounce dried porcini mushrooms
Reserved turkey fat drippings (or in a pinch you can use 1/4 cup unsalted butter)
1 shallot, roughly chopped
2 garlic cloves, chopped
1/4 cup all-purpose flour
3 fresh thyme sprigs
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Kosher salt and freshly ground black pepper
#TikTokFriendsgiving
source
Michael uses canned tomatoes and coconut milk to whip up a super quick tomato soup that’s inexpensive and dairy-free!
#MichaelSymon #SymonDinners #FoodNetwork #TomatoSoup
Get the recipe ▶ https://foodtv.com/3OOCioO
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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!
Tomato Soup
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 5 min
Active: 35 min
Yield: 4 servings
Ingredients
Olive oil, for cooking
1 onion, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
One 2-inch piece fresh ginger, peeled and grated
One 14.5-ounce can San Marzano crushed tomatoes
One 13.5-ounce can full fat coconut milk
Parmesan Crisps:
1 cup grated well aged Parmigiano-Reggiano
Directions
Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.
Place a saucepan over the direct heat side of the grill and add 2 tablespoons olive oil. Add the onions with a pinch of salt, then move to the indirect heat side of the grill and cook until the onions soften, 3 to 4 minutes. Add the garlic and ginger and cook for another 2 to 3 minutes. Stir in the tomatoes and coconut milk.
Bring to a simmer and season with salt and pepper. Move to the indirect heat side of the grill and simmer for 30 minutes, stirring occasionally, until all the flavors come together. Puree until smooth in a blender or with an immersion blender.
For the Parmesan crisps: Place a large cast-iron pan over the indirect heat side of the grill. Sprinkle 1/4 cup Parmesan in one quadrant of the pan, then continue to create 4 separate circles that are about 3 inches in diameter. Close the top of the grill (your grill should be at 350 degrees F) and bake until golden brown, 3 to 4 minutes. Serve the soup with the Parmesan crisps if using!
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
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
Michael Symon’s Tomato Soup | Symon Dinner’s Cooking Out | Food Network
source
-
Food3 years ago
Kardea Brown’s Cheesy Hash Brown Casserole | Delicious Miss Brown | Food Network
-
Politics3 years ago
Russia hawks to Putin apologists: GOP stonewalls Ukraine aid, Tucker Carlson’s trip to Moscow
-
News3 years ago
White House warns of Russia invasion in Ukraine before end of Olympics
-
Sports3 years ago
Top 10 Saves from Week 13 of the 2021-22 NHL Season
-
Politics3 years ago
George Conway: ‘Lying, intimidating, bullying. That’s Trump at his worst, and that’s Trump always’
-
News3 years ago
Rare audio of enslaved people connects history to the present
-
Business2 years ago
Stellantis CEO Says ‘No Taboos’ on Brands as Profit Falls
-
News2 years ago
Kamala Harris and Tim Walz are officially the Democratic nominees, speaking in their first rally
-
Fashion2 years ago
Wool & Wanderlust by Sean Suen, Paris Men Fall/Winter 2025-26 | FashionTV | FTV
-
Politics12 months ago
FBI Director Kash Patel throws temper tantrum after news reports of his private jet use