Food
Ree Drummond’s Wine Roasted Chicken & Pistachio Pesto Pasta | The Pioneer Woman | Food Network
Inspired by her time in California, Ree makes a bright wine roasted chicken served over pistachio pesto pasta! Filled with fresh and vibrant flavors, this dish promises to be a crowd-pleaser!
#ReeDrummond #ThePioneerWoman #FoodNetwork #RoastedChicken #PestoPasta
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Get the recipe ▶ https://foodtv.com/4k1ftvQ
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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!
Wine Roasted Chicken
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr
Active: 30 min
Yield: 6 servings
Ingredients
1/3 cup all-purpose flour
Kosher salt and freshly ground black pepper
6 chicken thighs, bone in and skin on
2 tablespoons extra-virgin olive oil, preferably from California
One 10-ounce package sliced white mushrooms
1 medium shallot, thinly sliced
1 small head fennel, thinly sliced (about 3 cups)
1/2 cup white wine, such as Chardonnay, preferably from California
1/2 cup chicken broth
2 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lemon, zested and juiced, plus thinly sliced lemon, for garnish
Pistachio Pesto Pasta, recipe follows, for serving, optional
Fresh basil leaves, for garnish
Pistachio Pesto Pasta:
Kosher salt and freshly ground black pepper
1 pound fettuccine
1 cup roasted shelled pistachios
3/4 cup fresh basil leaves, plus more for garnish
1/2 cup extra-virgin olive oil
1/4 cup grated Parmesan, plus more for serving
3 cloves garlic, roughly chopped
Zest and juice of 1 lemon
Directions
Preheat the oven to 400 degrees F.
Season the flour with salt and pepper, then mix together in a shallow bowl. Lightly dust both sides of the chicken with the flour, shaking off any excess.
Add the olive oil to a skillet and heat over medium-high heat. When the oil is hot, add the chicken skin-side down and cook until the skin is golden brown, 5 to 6 minutes. Flip the chicken and cook on the other side until golden brown, about 4 more minutes. Remove the chicken from the skillet and set aside.
Add the mushrooms, shallot and fennel to the skillet and cook just until beginning to soften, about 5 minutes. Sprinkle with 1 teaspoon of the excess dredging flour and stir well. Add the white wine, chicken broth, garlic, rosemary, thyme and lemon juice, then bring to a simmer, scraping the bottom of the skillet. Add the chicken back to the skillet skin-side up and place in the oven. Cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Serve with Pistachio Pesto Pasta if desired and garnish with basil leaves, lemon zest and lemon slices.
Pistachio Pesto Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions.
While the pasta is cooking, make the pistachio pesto. Combine the pistachios, basil, olive oil, Parmesan, garlic, lemon zest and juice and some salt and pepper in a food processor and process until well combined.
Reserve 1 cup of the pasta water and drain the pasta. Toss the pasta with the pistachio sauce, thinning with the pasta water for the desired consistency if necessary. Serve with more Parmesan and basil leaves.
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Ree Drummond’s Wine Roasted Chicken & Pistachio Pesto Pasta | The Pioneer Woman | Food Network
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Food
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
Guy tries the horseshoe sandwich, piled high with eggs, meat, gravy and potatoes at a steel Quonset hut in Springfield, Illinois!
Watch #DDD, Fridays at 9|8c and #StreamOnMax!
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!
Find it at Charlie Parker’s Diner: https://charlieparkersdiner.com
Follow them: https://www.facebook.com/profile.php?id=100063530171456
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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#GuyFieri #DDD #FoodNetwork #HorseshoeSandwich #Illinois #Throwback
Guy Fieri Tries the Horseshoe Sandwich in Illinois | Diners, Drive-Ins and Dives | Food Network
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How to Cook Like an Italian: Part 7 🇮🇹
This recipe might just involve a trip to the hardware store…! 🧱 Today, Gabe is making authentic Italian Pollo al Mattone — the crispiest, juiciest chicken you will ever make in your life. This traditional Tuscan technique uses heavy weight to press the chicken flat against the pan, ensuring 100% skin-to-heat contact. The result? Incredibly crisp skin and juicy, tender meat.
Gabe makes a fragrant salt rub — infused with rosemary, sage, garlic, lemon and fennel — that can be made ahead and stored, making future roast chickens even easier. Finished with a quick lemon pan sauce and plenty of fresh lemon wedges, this is the kind of simple, rustic dinner that feels both comforting and special, especially when served with Gabe’s rustic panzanella recipe.
Get the recipes:
▶ Chicken al Mattone: https://foodtv.com/4vuIQMF
▶ Panzanella: https://foodtv.com/4vzcEry
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
00:39 – Make Italian Dry Brine
00:53 – Add Ingredients to Food Processor
02:32 – Spatchcock the Chicken
03:18 – Flatten the Chicken
03:41 – Put Dry Rub on Chicken
04:19 – Put Chicken in Fridge for 4 Hours
04:32 – Wrap Brick in Foil
05:55 – Warm Oil & Herbs in a Cast Iron Skillet
06:19 – Place Chicken in Skillet
06:42 – Place Brick on Top of Chicken
06:59 – Put Skillet in Oven
07:14 – Flip Chicken & Place in Oven Again
07:43 – Let It Rest
08:15 – Carve Chicken
08:57 – Pour Lemon & Oil Mixture on Top
10:00 – Taste!
10:40 – Cut Up Bread
11:23 – Put Oil & Salt on Ripped Up Bread
12:00 – Cut Up Heirloom Tomatoes
12:46 – Salt the Tomatoes to Release Water
13:06 – Chop Up Other Vegetables
13:50 – Remove Bread from Oven
14:08 – Make Dressing from Tomato Water
14:30 – Soak Bread in Dressing
14:50 – Add in Tomatoes & Vegetables
15:05 – Add Celery Leaves, Basil, Parmesan & Seasoning
15:43 – Mix It Up
16:47 – Taste!
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🗓️ NEW episodes drop Saturdays at 7pm EST.
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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#FoodNetwork #GabeBertaccini #CookingSeries #CookLikeAnItalian #ItalianRecipes #Brick #Chicken #Panzanella
How to Cook Brick Chicken Like an Italian (with Chef Gabe Bertaccini) 🇮🇹
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Guy Fieri visits Germaine’s Luau in Kapolei, HI, where traditional Polynesian dance meets an all-you-can-eat luau buffet filled with island classics. #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 Germaine’s Luau: https://www.germainesluau.com
Follow them: https://www.instagram.com/germainesluau
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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Guy Fieri Goes All In at a REAL Hawaiian Luau 🔥🌺
https://youtu.be/JhgkEiDSt4Y
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This fresh, rustic-style cake is packed with sweet peaches, cinnamon, crunchy pecans and heavenly flavor.
#InaGarten #BarefootContessa #FoodNetwork #PeachCake
Get the recipe ▶ https://foodtv.com/2ZdT4a7
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Fresh Peach Cake
Recipe courtesy of Ina Garten
Total: 1 hr 5 min
Prep: 15 min
Cook: 50 min
Yield: 8 servings
Level: Easy
Ingredients
1/4 pound (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar, divided
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
3 large, ripe peaches, peeled, pitted, and sliced
1/2 cup chopped pecans
Directions
Preheat the oven to 350 degrees F. Grease a 9-inch square baking pan.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 cup of the sugar for 3 to 5 minutes on medium-high speed, until light and fluffy. With the mixer on low, add the eggs, one at a time, then the sour cream and vanilla, and mix until the batter is smooth. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined. In a small bowl, combine the remaining 1/2 cup sugar and the cinnamon.
Spread half of the batter evenly in the pan. Top with half of the peaches, then sprinkle with two-thirds of the sugar mixture. Spread the remaining batter on top, arrange the remaining peaches on top, and sprinkle with the remaining sugar mixture and the pecans.
Bake the cake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature.
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 5-Star Fresh Peach Cake 🍑⭐| Barefoot Contessa | Food Network
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Hosts and judges Andrew Zimmern, Ernest Servantes, Jess Pryles and Moe Cason kick off the competition by giving the teams their first Big Burn challenge. The pitmasters have nine hours to create a family-style barbecue platter featuring two proteins and at least one side that defines their barbecue style and culinary point of view. While the pitmasters are working, the judges surprise them with a twist — the first Flash Burn! The teams must make a perfectly balanced one-bite barbecue dish in only 60 minutes, and the team that can distill it down to the best bite wins the first prize money of the competition.
#Pitmasters #FoodNetwork #FullEpisode #AndrewZimmern #ErnestServantes #JessPryles #MoeCason
Watch #Pitmasters, Mondays at 9|8c!
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In a real-world barbecue competition unlike anything ever attempted, teams of elite pitmasters compete in a non-stop, week-long endurance battle over live fire to prove they are the best of the best. Deep in the wilderness, the pitmasters cook from sunrise to sunset, and to sunrise again, fighting for survival and their share of over $50,000! The teams must manage fire, fatigue, and challenges within challenges to impress hosts and judges Andrew Zimmern, Jess Pryles, Moe Cason, and Ernest Servantes, who use their vast barbecue knowledge to crown one team the Pitmasters Champion.
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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▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT
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PITMASTERS SERIES PREMIERE FULL EPISODE ‼️ | Food Network
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