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Guy Fieri visits Louis' Basque Corner in Reno, where classic hearty cuisine takes center stage, including tender oxtails and traditional dishes that showcase the restaurant’s unique Basque culinary traditions.#FoodNetwork #GuyFieri
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!

Visit Louis' Basque Corner: https://louisbasquecorner.com
Follow them: https://www.facebook.com/p/Louis-Basque-Corner-100040951940647

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Guy Savors Tender Oxtails in Reno 🍖 Diners, Drive-Ins and Dives | Food Network
https://youtu.be/2Dkq8r1AyeQ

Ina Garten’s Capellini with Tomatoes and Basil is a flavorful pasta prepared with garlic-sautéed tomatoes, basil, herbs and parmesan for an easy-to-make dinner.
#InaGarten #BarefootContessa #FoodNetwork #Capellini
Get the recipe ▶ https://foodtv.com/377Wug7
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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.

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!

Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings

Ingredients

Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving

Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.

Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.

While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.

Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

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Ina Garten's 5-STAR Capellini with Tomatoes and Basil 🍅🍴 Barefoot Contessa | Food Network
https://youtu.be/Gm3zoRWmjQE

Scottadito literally means "burnt fingers" in Italian!

Get the recipe 👇

Lamb Chops Scottadito
Recipe courtesy of Gabriele Bertaccini
Level: Easy
Total: 2 hr 35 min (includes marinating)
Active: 15 min
Yield: 2 to 4 servings

Scottadito — “burnt fingers” in Italian — are classic Roman lamb chops meant to be eaten hot off the grill, so irresistible you barely have time to grab a napkin. Simply seasoned and boldly flavored, they’re all about high heat, great olive oil, garlic, rosemary and a squeeze of lemon. This version stays true to tradition while keeping things fast and easy: A quick marinade does most of the work, and the chops cook in minutes. You can make these chops outdoors on the grill, indoors on a grill pan, or in a ripping‑hot cast‑iron skillet with equally delicious results. The key is not to overcook them — lamb rib chops are best medium rare, juicy and tender with a good char on the outside. Finish with flaky salt and grilled lemons, and serve them immediately, while they’re still hot enough to live up to their name.

Ingredients

Zest and juice of 1 lemon
6 garlic cloves, grated
2 tablespoons coarsely chopped fresh rosemary, plus more for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup extra-virgin olive oil
8 lamb rib chops, about 1 inch thick, bones frenched (about 1 1/2 pounds)
2 lemons, halved
Flaky salt, for serving


Directions

Whisk together the lemon zest and juice, garlic, rosemary, pepper flakes and 1 teaspoon kosher salt in a large bowl. Whisk in the oil in a slow stream. Add the lamb chops and toss well to coat. Cover and marinate in the refrigerator at least 2 hours and up to 8 hours, tossing once or twice during marinating.

When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the lamb from the refrigerator 20 minutes before you are ready to cook. Scrape any marinade solids off the lamb. Season lightly with kosher salt.

Grill the lamb until nicely charred on all sides (grill both sides and also grill the fatty edge), about 6 minutes total for medium-rare chops. Place the halved lemons cut-side down on the grill and grill for 2 to 3 minutes.

Serve the chops with a sprinkle of flaky salt, the grilled lemons and some chopped fresh rosemary.

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Feast your eyes on the ultimate food countdown! From the #1 pizza and burger to top-ranked BBQ, brunch, noodles and sweets, this collection brings together the best dishes crowned number one.
#Top10 #FoodNetwork #Brunch
Watch more #Top10: https://foodtv.com/4xpzlzW
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For the first time ever, Food Network is ranking the Top 10 dishes in every crave-worthy category. Award-winning chefs break down the most delectable and inspiring dishes that are truly worth the hype, the money and, perhaps, a road trip. The best chefs in the game reveal the results, delivering insight and intel that can't be found anywhere else — along with a few saucy secrets and plenty of hot takes.

0:03 – Pizza
4:24 – Burger
8:48 – BBQ
12:19 – Brunch
16:33 – Noodles
20:42 – Desserts

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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Every #1 Dish in America 🏆 🍽️ Food Network's Top 10
https://youtu.be/W4JXl5W0rJI

We asked Adrienne Cheatham her take on these controversial cooking questions 👀 Do you agree?

When the hibachi restaurant turns into a Rated R dinner scene 😳🤪

#KitchenChaos, Friday @ 10|9c

Growing up, taco night for Molly meant a box mix with hard corn shells, a taco seasoning packet and her mother’s signature meat of choice: ground turkey! This is her homemade version of that, but instead of hard-shell tacos, she’s upping the ante with pan-fried, chewy flour ones. It’s the taco night of her nostalgic dreams… mmm.
#MollyYeh #GirlMeetsFarm #FoodNetwork #TurkeyTacos #Tacos
Get the recipe ▶ https://foodtv.com/4gphZ0e
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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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Flour Shell Turkey Tacos
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 12 tacos


Ingredients

2 tablespoons (25 grams) neutral oil, plus more for frying
12 street taco-size flour tortillas
Kosher salt
1 pound (454 grams) ground turkey
1 medium onion, finely chopped
3 tablespoons (45 grams) tomato paste
1 tablespoon (8 grams) chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne
1 1/2 cups (360 grams) beer
1 tablespoon (15 grams) cider vinegar
Shredded Cheddar, shredded lettuce, sour cream, chopped scallions, red salsa, lime wedges and fresh cilantro leaves, for serving


Directions

For the taco shells, line a baking sheet with a cooling rack and heat about 1 inch of neutral oil in a large skillet to about 350 degrees F.

Add a tortilla to the skillet and cook until just softened, about 10 seconds. Use tongs to flip the tortilla, then fold in half (with the tongs in the middle to create a pocket) to create a taco shell. After about 10 seconds, the shell should hold its shape. Continue to fry, turning as needed, until crisp and golden all over, 1 to 2 minutes. Remove to the rack to drain and season lightly with salt. Repeat with the remaining tortillas (once you get good at it, you can be working on a few at a time in the oil.)

For the taco filling, heat 2 tablespoons neutral oil in a large skillet over medium heat. Add the ground turkey and onion and cook and crumble with a wooden spoon until the turkey is lightly browned, 3 to 4 minutes. (If your turkey gives off a lot of juices, increase the heat to reduce them before proceeding.) Add the tomato paste, chili powder, cumin, paprika, garlic powder, oregano, cayenne and 1 teaspoon salt. Stir to coat the meat in the spices. Add the beer and vinegar. Bring to a vigorous simmer and cook until very thick, 8 to 10 minutes.

Spoon the filling into the taco shells and serve with toppings of your choice.

Leftover taco filling will also keep for up to 2 days. The taco shells should be eaten as soon as they are made.

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Molly's Fried Flour Shell Turkey Tacos | Girl Meets Farm | Food Network
https://youtu.be/AExfpDBMcFU

Dislodging fresh raclette wheels at Fromagerie La Station in Compton, Quebec 😍 #FoodNetworkFinds

Hosted by Terry Crews, 100 home cooks discover that the clock is their greatest enemy as time constraints force them to make split-second decisions in a high-stakes culinary competition for a life-changing grand prize.
Stream #100Cooks on HBO Max: https://foodtv.com/4gaBdGN
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#FoodNetwork #Competition

Host Terry Crews welcomes 100 of America's elite home cooks to the 100 Cooks arena where they'll be challenged to run the gauntlet of the most unpredictable pro-chef level cooking competition of all time. The cooks are randomly selected to compete in challenges that range from blind taste tests to full-on 30-minute cooking battles. In a mid-season twist, the winner of each challenge will be given a chance to either take the cash prize associated with the challenge or add it to the ever-growing grand prize, which starts at $100,000! In the end, 99 cooks will be eliminated by judges Alex Guarnaschelli and Nick DiGiovanni, and one talented home cook will prove they are the best of the best and take home the largest cash prize in the history of Food Network — as much as $250,000.

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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LIVE: Every Time the Clock Won 100 Cooks ⏳ Food Network
https://youtube.com/live/_Ajb6_yPe_4?feature=share