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Cut down on single-use plastic in your kitchen with these reusable and all-natural food-safe wraps 😲✨ Plus, they're too cute not to bring on spring picnics!

Get yours in our tagged products section. (We may make 💰 from these links.)

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There's nothing better than a big bowl of chili! Chili Cheese Corn Holes, Triple Chili Burgers and Chicken Chili Corn Chip Pie are just the start of the spiced-up chilis Guy has tried on #DDD 🌶️
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

0:00 – Intro
00:06 – Chili Cheese Corn Holes
02:36 – Chicken Chili Corn Chip Pie
05:49 – Cincinnati Chili
08:43 – State Champ Chili
11:50 – Hot Dog with Coney Island Sauce
15:10 – Triple Chili Burger

Visit the Spots:
Tuckaway Tavern – https://www.tuckaway.com
Honey's Sit 'n Eat – https://honeyssitneat.com
Lucius Q – https://luciusq.com
The Diner – https://thedinerofnorman.com
G&A Restaurant – https://www.gandarestaurantmd.com
Pinky's Westside Grill – https://www.eatatpinkys.com

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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Top #DDD Chili Videos with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/VRxyUpBgAV4

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Ina Garten's quick and easy recipes for delicious weeknight meals — from Shells with Broccoli Rabe & Pancetta to Parmesan Chicken and more — will become mainstays in your weekly dinner rotation!
#InaGarten #BarefootContessa #FoodNetwork #WeeknightRecipe
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina 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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
00:05 – Shells with Broccoli Rabe & Pancetta
04:41 – Pasta with Pecorino and Pepper
08:26 – Grilled Salmon
11:11 – Ultimate Tuna Melts
14:56 – Baked Cod with Garlic & Herb Ritz Crumbs
19:38 – Crunchy Noodle Salad
22:58 – Weeknight Bolognese
26:51 – Lemon Capellini
33:09 – Parmesan Chicken
37:12 – Mac and Cheese

Get the recipes:
Shells with Broccoli Rabe & Pancetta – https://foodtv.com/3yPjgpY
Pasta with Pecorino and Pepper – https://foodtv.com/2UAAkjl
Grilled Salmon – https://foodtv.com/2TCdZhA
Ultimate Tuna Melts – https://foodtv.com/3pzUJlN
Baked Cod with Garlic and Herb Ritz Crumbs – https://foodtv.com/3jdUpVQ
Crunchy Noodle Salad – https://foodtv.com/3ewG83k
Weeknight Bolognese – https://foodtv.com/3cnDldk
Lemon Capellini – https://foodtv.com/2THcoax
Parmesan Chicken – https://foodtv.com/2PQFZdY
Mac and Cheese – https://foodtv.com/3pexBvL

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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
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Our Favorite Ina Garten Weeknight Recipe Videos | Barefoot Contessa | Food Network
https://youtu.be/X4-f7ao-qxg (Change)

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Get Amy Stevenson's recipe 👇

Potato Chip-Crusted Chicken Schnitzel
Recipe courtesy of Amy Stevenson for Food Network Kitchen
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings

Ingredients

Schnitzel:
Two 8-ounce boneless skinless chicken breasts
8 cups (about one 8-ounce bag) thin potato chips, such as Lay’s
1 teaspoon paprika
1/2 teaspoon onion powder
All-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
Neutral oil, such as canola or vegetable oil, for frying

Sour Cream Pickle Dip:
1/2 cup sour cream
1/4 cup chopped dill pickles, plus 2 tablespoons pickle brine
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped fresh dill
Freshly ground black pepper

Hot Honey Mustard:
1/4 cup Dijon mustard
3 tablespoons hot honey
Lemon wedges, for serving

Directions

Cut the chicken breasts in half crosswise. Cover with plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Set aside.

Put the potato chips in a food processor. Pulse to make coarse crumbs (about the size of small cornflakes). Pour half of the crumbs into a wide shallow bowl or pie plate. Process the remaining chips until finely ground but not pasty. Pour into the dish with the coarser crumbs. Add the paprika and onion powder and toss to combine.

Spread some flour in another wide shallow bowl or pie plate. Break the eggs in a third wide shallow bowl or pie plate, add a pinch of salt and beat with a fork.

Season the chicken cutlets lightly with salt and pepper. Dredge a cutlet in flour, then dip and coat in the egg mixture, letting the excess drip back into the bowl. Press the chicken into the chips to coat both sides. Place on a baking sheet. Repeat with the remaining chicken. Refrigerate while you heat the oil and make the sauces.

Line a baking sheet with a cooling rack. Heat about 1/2 inch of oil in a large skillet over medium heat. The oil is ready when a potato chip crumb dropped in the oil sizzles on contact but doesn’t immediately burn.

For the sour cream pickle dip: Combine the sour cream, pickles and brine, parsley, dill and a generous grinding of pepper in a small serving bowl. Stir to combine and set aside.

For the hot honey mustard: Combine the mustard and hot honey in small bowl and stir to combine. Set aside.

When the oil is ready, gently slide in two chicken pieces and cook, turning once, until the chicken is cooked through and the crumbs are crisp and deep golden, 2 to 3 minutes per side. Transfer to the rack to drain and repeat with the remaining chicken. Season all of the schnitzel lightly with salt and serve immediately with the sour cream dip, hot honey and lemon wedges.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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We all have times when we want to eat a little healthier and spend less time in the kitchen. This recipe ticks all the boxes: It’s fresh, fast and fantastically flavorful, plus it’s packed with veggies.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Chicken #Cauliflower
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3FCh7pg
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Chicken Cauliflower Skillet
Recipe courtesy of Ree Drummond
Level: Easy
Total: 50 min
Active: 20 min
Yield: 4 servings

Ingredients

Chicken and Cauliflower:
2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves (or 2 whole bone-in, skin-on chicken breasts, split)
Kosher salt and freshly ground black pepper
3 cups cauliflower florets
2 cups baby carrots
1 red onion, quartered
1 tablespoon chopped fresh rosemary
4 to 5 fresh sage leaves, chopped
3 cloves garlic, chopped
1 1/2 cups chicken stock
1 lemon, halved
1/4 cup fresh parsley leaves

Smoky Yogurt:
2/3 cup Greek yogurt
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 lemon, zested and juiced
Chipotle hot sauce, to taste
Kosher salt

Directions

For the chicken and cauliflower: Preheat the oven to 400 degrees F.

Heat 1 tablespoon of the oil in a large heavy-bottomed ovenproof skillet over medium heat. Pat the chicken dry and season with 2 teaspoons salt and 1 teaspoon pepper. Add the chicken to the skillet skin-side down and cook until the skin is golden and beginning to crisp, 3 to 4 minutes. Flip and cook for an additional 1 to 2 minutes, then remove to a plate. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Add the cauliflower, carrots and red onion and cook until the vegetables start to char, 1 to 2 minutes. Add the rosemary, sage and garlic, season with a good pinch of salt and pepper and stir to combine. Add the stock to the skillet, nestle the chicken breasts on top of the vegetables and transfer to the oven. Bake until the chicken is cooked through (registering 165 degrees F) and the skin is dark golden brown, about 25 minutes. Squeeze over the juice of the lemon halves and let rest for 5 to 6 minutes.

For the smoky yogurt: Meanwhile, mix the yogurt, olive oil, smoked paprika, cumin, lemon zest and juice, some chipotle hot sauce and salt to taste in a small bowl.

Drizzle the smoky yogurt over the chicken. Garnish with the parsley.

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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
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▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond's Chicken Cauliflower Skillet | The Pioneer Woman | Food Network
https://youtu.be/Moh9UPPxSe0

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Balsamic glaze hits that tangy-sweet note that makes anything taste better. And this apricot-ginger version is Geoffrey's way of taking it up one more level. This glaze is perfect on chicken, steak, roasted vegetables, salads, crostini and even fruit!
#GeoffreyZakarian #FoodNetwork #TheKitchen #Salmon
Watch Geoffrey on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4hQagG5
Subscribe to Food Network ▶ https://foodtv.com/3RLCgkh

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!

Salmon with Balsamic Apricot-Ginger Marmalade Glaze and Warm Pea Salad with Fresh Herbs
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Intermediate
Total: 1 hr 40 min (includes cooling time)
Active: 35 min
Yield: 4 servings

Ingredients

Glaze:
1 cup balsamic vinegar
2 tablespoons honey
2 tablespoons store-bought apricot marmalade
1 tablespoon fresh ginger juice

Salmon:
2 tablespoons canola oil
4 skin-on center-cut salmon fillets (each about 6 ounces)
Kosher salt

Warm Pea Salad with Fresh Herbs:
3 tablespoons olive oil
1 to 2 shallots, thinly sliced into rings
1/2 cup chicken stock
3 tablespoons chardonnay vinegar or white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 cup fresh peas
1 cup pea tendrils, chopped into 1-inch pieces
1 cup fresh small mint leaves, any larger leaves torn
1 cup fresh small basil leaves, any larger leaves torn

Directions

For the glaze: Combine the balsamic vinegar and honey in a small pot. Bring to a simmer over medium-high heat. Lower to medium and continue to simmer until the mixture has reduced by half and is syrupy, 5 to 10 minutes. Add the marmalade and ginger juice and stir to combine.

Allow to cool completely (the mixture will continue to thicken to a glaze consistency).

For the salmon: Preheat the oven to 375 degrees F.

Heat the canola oil in a cast-iron or other ovenproof skillet over medium-high heat. Sprinkle the salmon with salt and place skin-side down in the skillet. Cook to crisp up the skin and cook the salmon through, 5 to 7 minutes. Spoon the warm glaze over the top of each piece of salmon to serve.

For the warm pea and herb salad: In a medium saute pan, add 2 tablespoons olive oil and place over medium heat. Add the shallots and cook for a minute or so. Deglaze the pan with the chicken stock and 1 tablespoon vinegar. Bring to a simmer, then allow to cook until softened, about 3 minutes. Stir in the Dijon mustard and honey, then season with salt and pepper.

Add the peas and cook until the peas are just cooked through and still crisp, another 1 to 2 minutes. Remove from the heat to a platter.

Make the salad. In a medium bowl, add the pea tendrils, mint and basil. Drizzle with the remaining 2 tablespoons vinegar and remaining tablespoon olive oil. Season with salt and pepper and toss to evenly coat. Pile high on top of the warm peas.

Serve the salmon with the warm pea and herb salad.

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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▶ FULL EPISODES: https://watch.foodnetwork.com
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Geoffrey Zakarian's Salmon with Balsamic Apricot-Ginger Marmalade Glaze | The Kitchen | Food Network
https://youtu.be/w8yElXDYxFU

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Guy's ICONIC chili has over 500 five-star reviews! Get the recipe on FoodNetwork.com.

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Molly thinks in a perfect world for her kids, and herself, mornings start with baked goods, preferably miniature ones that fit nicely in kid hands and that also pack a lot of nutrients by way of blueberries, and that’s exactly what these mini muffins are! They’re also adorable as garnishes for her blueberry smoothie… it’s a brunch showstopper.
#MollyYeh #GirlMeetsFarm #FoodNetwork #BlueberryMuffins
#StreamOnMax for more #GirlMeetsFarm: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4hKZ2mg
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Mini Blueberry Muffins
Recipe courtesy of Molly Yeh
Level: Easy
Total: 45 min (includes cooling time)
Active: 15 min
Yield: 24 mini muffins

Ingredients

3/4 cup (105 grams) frozen or fresh wild blueberries
1 tablespoon all-purpose flour, plus 1 1/4 cups (165 grams)
2 tablespoons hemp seeds
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 grams) granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon freshly grated lemon zest
1/2 cup (120 grams) buttermilk, at room temperature
3 tablespoons (42 grams) unsalted butter, melted and cooled
3 tablespoons (38 grams) neutral oil
2 tablespoons (25 grams) turbinado sugar

Directions

Special equipment: a 24-cavity nonstick mini muffin pan or regular mini muffin pan with 24 paper liners

Place an oven rack in the middle position. Preheat the oven to 400 degrees F.

Line a 24-cavity mini muffin pan with paper liners, or use a nonstick muffin pan.

Toss the blueberries with 1 tablespoon of the flour and set aside.

In a medium mixing bowl, whisk together the remaining 1 1/4 cups of flour, the hemp seeds, baking powder, baking soda and salt. In a large mixing bowl, whisk together the granulated sugar, egg, yolk, vanilla and lemon zest until smooth and light. Whisk in the buttermilk, melted butter and oil until smooth. Switch to a rubber spatula and add the dry ingredients. Mix until just combined, don’t over mix. Add the flour-coated blueberries and fold in until just combined – if the berries start to bleed into the batter, stop mixing.

Divide the batter among the muffin tin. Sprinkle the tops with the turbinado sugar. Bake until puffed, set and the edges are golden brown, about 13 minutes. Cool in the pan on a baking rack for 5 or 10 minutes, then remove from the pan to cool. Serve warm or at room temperature.

The muffins are best the day they are made, but will keep in an airtight container at room temperature for 1 to 2 days. The muffins can also be frozen for longer term storage.

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
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
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Molly Yeh's Mini Blueberry Muffins | Girl Meets Farm | Food Network
https://youtu.be/sXqt6g8_GNI

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Jeff Mauro — The Sandwich King himself — whips up some of the best sandwiches around, including an Apple, Cheddar and Brie Grilled Cheese, an Italian Beef Sandwich, a Ratatouille Sandwich and more! #FoodNetwork #JeffMauro
Watch Jeff on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!

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!

0:00 – Intro
0:03 – Sausage Muffuletta with Grapes and Fennel
4:09 – Double Decker Monte Cristo
14:09 – World's Greatest Reuben
17:23 – Ratatouille Sandwich
24:01 – Kitchen Sink Frittata Croissant Sandwich
30:16 – Ultimate Steak Sandwich
32:59 – Italian Beef Sandwich
34:47 – Apple, Cheddar and Brie Grilled Cheese
39:46 – Cuban Slider Bake

Get the recipes:
Sausage Muffuletta with Grapes and Fennel – https://www.foodnetwork.com/recipes/jeff-mauro/sausage-muffuletta-with-grapes-and-fennel-7088894
Double Decker Monte Cristo – https://www.foodnetwork.com/recipes/jeff-mauro/double-decker-monte-cristo-18224428
World's Greatest Reuben – https://www.foodnetwork.com/recipes/jeff-mauro/the-worlds-greatest-reuben-19576708
Ratatouille Sandwich – https://www.foodnetwork.com/recipes/jeff-mauro/ratatouille-sandwich-10064400
Kitchen Sink Frittata Croissant Sandwich – https://www.foodnetwork.com/recipes/jeff-mauro/guss-kitchen-sink-frittata-croissant-sandwich-aka-croissata-11176757
Ultimate Steak Sandwich – https://www.foodnetwork.com/recipes/jeff-mauro/the-ultimate-steak-sandwich-17326970
Italian Beef Sandwich – https://www.foodnetwork.com/recipes/jeff-mauro/chicago-style-italian-beef-sandwich-5644693
Apple, Cheddar and Brie Grilled Cheese – https://www.foodnetwork.com/recipes/jeff-mauro/apple-cheddar-and-brie-grilled-cheese-7552286
Cuban Slider Bake – https://www.foodnetwork.com/recipes/jeff-mauro/cuban-slider-bake-7447717

Subscribe to Food Network ▶ http://foodtv.com/YouTube
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Jeff Mauro's Top Sandwich Recipe Videos | Food Network
https://youtu.be/vZqRKoySNso

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