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The batter for Ree Drummond's Chuckwagon Brownies is mixed *right* in the saucepan used to melt the butter!! 🍫

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Chuckwagon Brownies
Recipe Courtesy of Ree Drummond
Level: Easy
Total: 50 min (includes cooling time)
Active: 20 min
Yield: 12 large brownies

Ingredients

1 cup (2 sticks) salted butter
1 1/3 cups granulated sugar
1/3 cup powdered sugar
2 large eggs
1 tablespoon vanilla extract
One 4-ounce bittersweet chocolate bar, roughly chopped
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tablespoon instant espresso powder (or instant coffee)
1/2 teaspoon kosher salt
Two 4-ounce semisweet chocolate bars, broken into pieces

Directions

Preheat the oven to 400 degrees F. Lay a long sheet of parchment sideways in a 9-by-13-inch baking pan, allowing it to hang over the long sides by 2 to 3 inches. (This will make it easier to remove the brownies from the pan after baking.)

In a large saucepan, melt the butter over medium heat until just bubbling.

Remove the pan from the heat and add the granulated sugar and powdered sugar. Whisk to combine.

Then crack in the eggs and whisk them in and add the vanilla and bittersweet chocolate.

Whisk until the chocolate is melted and the mixture is smooth.

Then add the flour, cocoa powder, espresso powder, and salt.

Use a rubber spatula to fold everything together until just incorporated, taking care not to beat or overmix.

Spread the batter into the pan in an even layer.

Then dot the top with the semisweet chocolate chunks!

Bake the brownies until they are set but still really gooey in the middle, taking care not to burn the surface, about 22 minutes. Let them cool for about 15 minutes, then cut into squares!

Recipe courtesy of “The Pioneer Woman Cooks: Dinner’s Ready!” by Ree Drummond. Copyright © 2023 by Ree Drummond. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.

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Whether you're using fresh tuna steaks or pantry-staple canned tuna, there are so many ways to get your tuna fix!
#FoodNetwork #TunaRecipes
Stream more Food Network shows on #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
00:05 – Ina Garten's Tuna Salad and Hummus Sandwiches
03:44 – Tyler Florence's Grilled Tuna with White Bean Puree
10:19 – Ina Garten's Ultimate Tuna Melts
14:10 – Sunny Anderson's Fried Tuna Sticks with Wasabi Mayo Sauce
17:27 – Tyler Florence's Ultimate Tuna Everything Bagel
21:41 – Ina Garten's Grilled Tuna Wasabi Rolls
26:46 – Bobby Flay’s Grilled Tuna with Caramelized Onions
31:01 – Ina Garten’s Crostini with Tuna Tapenade

Get the Recipes:
Ina Garten's Tuna Salad and Hummus Sandwiches – https://foodtv.com/34EPYNr
Tyler Florence's Grilled Tuna with White Bean Puree – https://foodtv.com/3BpgomY
Ina Garten's Ultimate Tuna Melts – https://foodtv.com/3pzUJlN
Sunny Anderson's Fried Tuna Sticks with Wasabi Mayo Sauce – https://foodtv.com/3Bo6pw7
Tyler Florence's Ultimate Tuna Everything Bagel – https://foodtv.com/3SDFdBN
Ina Garten's Grilled Tuna Wasabi Rolls – https://foodtv.com/3NYBgam
Bobby Flay's Grilled Tuna with Caramelized Onions – https://foodtv.com/3BP61aT
Ina Garten's Crostini with Tuna Tapenade – https://foodtv.com/40qLs1Z

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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The Very Best Tuna Recipe Videos from Food Network Chefs 🌟
https://youtu.be/D_3MAe1XzQ0

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Ina is sharing all her tips on cooking filet mignon so you can master it at home every time! This perfectly seared steak is served with a classic mustard sauce and mushrooms for the perfect special occasion meal.
#InaGarten #BarefootContessa #FoodNetwork #FiletMignon
Subscribe to HBO Max to stream more #BarefootContessa! #StreamOnHBOMax
Get the recipe ▶ https://foodtv.com/3HEmohg
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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

Filet Mignon with Mustard and Mushrooms
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 45 min
Active: 45 min
Yield: 4 servings

Ingredients

4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
2 tablespoons canola oil
1 1/2 tablespoons fleur de sel
2 teaspoons coarsely cracked black peppercorns
2 tablespoons unsalted butter
12 ounces cremini mushrooms, stemmed and sliced 1/4-inch thick
2 tablespoons dry sherry
Kosher salt and freshly ground black pepper
1 tablespoon good olive oil
1/2 cup minced shallots (2 large shallots)
3 tablespoons Cognac or brandy
1 1/4 cups heavy cream
1/4 cup good Dijon mustard
1/2 teaspoon whole grain mustard
2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F. Be sure your stove is well ventilated!
Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat.
When the skillet is very hot, add the filets and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side.

Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees F on a meat thermometer for medium-rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow to rest for 10 minutes.

Meanwhile, heat the butter in a medium (10-inch) saute pan over medium heat. Add the mushrooms and saute for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside.

At the same time, add the olive oil to the skillet (don't wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

Cook’s Note
For taping this episode, Ina turned the heat off before adding the Cognac and then turned the heat on again. She also garnished each dinner plate with a small bunch of parsley instead of mincing the parsley.

Reprinted from Cooking for Jeffrey, Copyright 2016 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.

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 Filet Mignon with Mustard and Mushrooms | Barefoot Contessa | Food Network
https://youtu.be/Hck6R_0tiNo

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Stuffed gnocchi is probably our new favorite food 😛

Get Amanda Neal's recipe 👇

Spinach-and-Artichoke Stuffed Gnocchi
Recipe Courtesy of Amanda Neal for Food Network Kitchen
Level: Intermediate
Total: 2 hr 30 min
Active: 1 hr 15 min
Yield: 4 servings

Ingredients

Gnocchi:
1 1/2 pounds russet potatoes
5 ounces frozen spinach, thawed (half a 10-ounce package)
1/2 cup drained canned artichoke hearts
1/4 cup lightly packed fresh parsley leaves
2 cloves garlic, roughly chopped
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
2 ounces cream cheese, softened (about 1/4 cup)
Finely grated zest of 1/2 lemon
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour, plus more for dusting
1 large egg, lightly beaten
Olive oil, for greasing

Sauce:
1 1/2 sticks (12 tablespoons) unsalted butter
2 cloves garlic, grated
Finely grated zest of 1 lemon
Kosher salt and freshly ground black pepper
Grated parmesan, for serving
Fresh basil, thinly sliced, for serving

Directions

Special equipment: a potato ricer or box grater; a piping bag fitted with a large round tip

For the gnocchi: Put the potatoes in a large pot and add enough cold water to cover by about 2 inches; bring to a boil over medium-high heat. Adjust the heat and cook at a steady boil, adding more water to cover the potatoes if necessary, until they can be pierced easily with the tip of a knife, 40 to 50 minutes. Drain and set aside until cool enough to handle.

Meanwhile, make the filling: Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze to remove any excess liquid. Transfer to a food processor and add the artichoke hearts, parsley and garlic. Process until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed. Add the mozzarella, Parmesan, cream cheese, lemon zest, 3/4 teaspoon salt and several grinds of black pepper. Pulse until combined. Taste and adjust the seasoning with more salt and pepper if needed. Transfer the filling to a piping bag fitted with a large round tip. Set aside.

Peel the potatoes and cut the flesh into large pieces. Pass the potato flesh through a ricer (or shred it through the large holes of a box grater), letting it mound on a clean work surface. Sprinkle with 1 teaspoon salt and let cool completely.

Sprinkle the flour over the mound of potatoes. Drizzle the egg over the flour and begin to combine with a fork until everything starts to clump together. Use your hands to gently knead and fully combine the ingredients, about 2 minutes; do not overwork the dough. Gather the dough into a ball.

Line a baking sheet with parchment. Cut the dough into 4 wedges. Working with one wedge at a time, roll the dough into a 12-by-3-inch-long sheet on a lightly floured surface. Pipe a line of filling down the center. Roll the dough up and over the filling, pinching the edges to seal (use a floured bench scraper to help lift the dough if it begins to stick). Roll the dough log into a snake about 15 inches long and 1 inch thick. Use a bench scraper or knife to cut the log into 1-inch pieces. Gently reshape each piece to seal the filling inside, then press gently with a fork to make ridges on top of each gnocchi. Place on the prepared baking sheet. Repeat with the remaining dough and filling.

Bring a large pot of salted water to a boil over medium-high heat. Line another baking sheet with parchment and grease it well with olive oil. Working in batches, boil the gnocchi until cooked through and floating, 1 to 2 minutes. Transfer to the prepared oiled baking sheet.

For the sauce: Just before serving, melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant and softened, 1 to 2 minutes. Add the gnocchi, lemon zest, a good pinch of salt and several grinds of black pepper. Toss until the gnocchi is warmed through and evenly coated in sauce, about 1 minute. Taste and adjust the seasoning with salt and pepper if needed.

Spoon the gnocchi into 4 serving bowls and top with grated Parmesan and basil. Serve immediately.

Copyright 2023 Television Food Network, G.P. All rights reserved.

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In Baton Rouge, Guy stops by a butcher shop dishing out "next-level" sandwiches. He digs into their fan-favorite Cuban Sandwich and Hog's Head Grilled Cheese.
#FoodNetwork #GuyFieri #BatonRouge #Louisiana
Watch #DDD, Fridays at 9|8c and stream on HBO Max!
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 Iverstine Butcher: https://www.iverstinebutcher.com
Follow them: https://www.instagram.com/iverstinebutcher

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 Eats "Next-Level" Cuban Sandwich in Louisiana | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/3dMNU9C0AZg

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Who doesn't want a crispy stuffed pita? Maitake mushrooms are cooked with caramelized onions, herbs and garlic, then stuffed in pita and crisped. The arayes are served with spicy, cooling lemon crème fraîche for dunking.
#BobbysTripleThreat #BobbyFlay #FoodNetwork #AyeshaNurdjaja #Arayes
Watch Ayesha on #BobbysTripleThreat Tuesdays at 8|7c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Get the recipe ▶ https://foodtv.com/4mA7Hei

Culinary icon Bobby Flay has created the toughest culinary competition yet! To win, one highly skilled chef takes on Bobby's three culinary Titans — Brooke Williamson, Ayesha Nurdjaja and Michael Voltaggio. The chef competes against a different Titan in three head-to-head cooking rounds featuring surprise ingredients. If the competitor can beat the Titans' combined score, they'll walk away with $25,000.

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

Mushroom Arayes
Recipe courtesy of Ayesha Nurdjaja
Level: Easy
Total: 1 hr 30 min
Active: 1 hr 30 min
Yield: 4 to 6 servings

Ingredients

3 large Spanish onions
1/2 cup extra-virgin olive oil, plus 1 tablespoon for cooking and more for drizzling at the end
1 pound maitake mushrooms (substitute cremini or oyster mushrooms, or use a combination), cleaned and chopped
Leaves from 8 sprigs thyme
2 cloves garlic, minced
1 teaspoon crushed red pepper, ground finely in a spice grinder or with a mortar and pestle
1 teaspoon kosher salt, plus more to taste
Zest of 1 lemon
8 sprigs flat-leaf parsley, chopped, plus leaves picked from 8 sprigs, for garnish
3 whole pitas, Angel Bakeries brand recommended
1/2 cup Lemon Crème Fraîche (recipe follows), or as desired for serving

Lemon Crème Fraîche:
2 cups crème fraîche
1 garlic clove, grated on a rasp grater
Zest and juice of 1/2 lemon
2 tablespoons extra-virgin olive oil
Leaves from 2 sprigs thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Cut the onions in half and slice them thinly. Heat 1/4 cup olive oil in a large skillet over medium heat. Add the onions and sauté for a few minutes until the onions are softened. Reduce the heat to medium-low and cook for 40 to 60 minutes, stirring every few minutes, until the onions are soft and deeply colored. If they get dark or stick, add 2 tablespoons of water to deglaze the pan and continue to cook until caramelized. Remove from the heat and set aside. You should have about 3/4 cup.

Add 1/4 cup olive oil to a large skillet and place over medium heat. Add the chopped mushrooms and cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add the thyme, garlic, ground red pepper and the caramelized onions to the mushroom mixture and cook for an additional 5 minutes. Season with kosher salt to taste. Remove the cooked mushrooms and onions from the pan and set aside.

Add one third of the cooked mushroom-onion mixture to a blender or small food processor . Process until smooth. Fold the puréed onion and mushroom mixture into the rest of the sautéed mushrooms. Add the lemon zest and chopped parsley. Season with 1 teaspoon kosher salt, or to taste.

Cut the pitas in half and fill each half with 1/2 cup of the mushroom mixture. Pack each evenly and smooth the exposed mushroom with a knife or spatula so that the filling is flat and level with the cut edge of the pita. (See Cook’s Note.)

Heat a large skillet over medium-high heat with 1 tablespoon olive oil. When the oil is hot, add the arayes, filling-side down. Sear until the filling is browned. Turn and brown the pitas slightly, about 3 minutes per side.

Remove the cooked pitas from the skillet. Drizzle with olive oil and sprinkle with the parsley leaves. Serve the arayes with the Lemon Crème Fraîche.

Lemon Crème Fraîche:
Whisk the crème fraîche, garlic, lemon zest and juice, olive oil, thyme, salt and pepper together in a bowl. The sauce can be made ahead and stored in the refrigerator for up to 4 days. Makes about 2 cups.

Cook’s Note: The pitas can also be cut in half again once stuffed to make triangles for a party.

Copyright 2025 Television Food Network, G.P. All rights reserved.

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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Ayesha Nurdjaja's Mushroom Arayes | Bobby's Triple Threat | Food Network
https://youtu.be/YsdpSlMc3jQ

175 5

This molcajete is hot hot HOT!
🎥: https://www.instagram.com/coamexicaneatery

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The secret shortcut ingredient in this pasta bake comes straight out of the 1970s. It’s canned condensed chicken soup, used to create the sauce. For Ree, it’s a taste of her childhood, and the dish is a real comfort food classic.
#ReeDrummond #ThePioneerWoman #FoodNetwork #PastaBake
Stream #ThePioneerWoman on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the recipe ▶ https://foodtv.com/4mNdAEE
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!

Baked Sausage and Pepper Bucatini
Recipe courtesy of Ree Drummond
Level: Easy
Total: 1 hr (includes sitting time)
Active: 30 min
Yield: 6 to 8 servings

Ingredients

Kosher salt
1 pound bucatini, broken into 2-inch pieces
1 pound bulk hot Italian sausage
1 red onion, sliced thin
1 red pepper, sliced thin
1 yellow pepper, sliced thin
4 cloves garlic, minced
2 teaspoons minced fresh oregano
1/2 teaspoon crushed red pepper flakes
1 cup stemmed and torn kale
Two 10.5-ounce cans cream of chicken soup
One 10-ounce can chicken broth
1 teaspoon seasoning salt
1/2 teaspoon freshly cracked black pepper
2 cups grated mozzarella
6 to 8 fresh basil leaves

Directions

Bring a large pot of salted water to a boil and cook the bucatini until al dente, about 8 minutes. Drain and set aside.

Meanwhile, heat a large skillet over medium-high heat and preheat the oven to 375 degrees F.
Tear off bite-size pieces of the sausage and add to the skillet. Brown the sausage balls on all sides until just cooked through, then remove to a large bowl, about 5 minutes. Add the onion, peppers, garlic, oregano and red pepper flakes, then cook for 2 to 3 minutes to soften. Transfer to the bowl with the sausage. Add the kale to the bowl and toss to combine.

Add the pasta, cream of chicken soup, chicken broth, seasoning salt, pepper and half the cheese. Toss until well combined. Transfer to a 9-by-13-inch baking dish and cover with the remaining cheese. Bake until the casserole is bubbling and the cheese has melted, 20 to 25 minutes.

Remove and let sit for a few minutes. Garnish with the fresh basil right before serving.

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Ree Drummond's Baked Sausage and Pepper Bucatini | The Pioneer Woman | Food Network
https://youtu.be/FrlF6-laprA

341 11

Tune in for a tour through global flavors Guy has tried on #DDD, from Korean-inspired dishes, to Mexican cuisine, Thai food, Italian and more!
#FoodNetwork #FoodNetworkRecipes #DDD
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
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!

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 MAX: https://foodtv.com/StreamOnMaxYT
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WATCH LIVE 🔴 Global Flavors on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
https://youtube.com/live/X5kQNoS7Vys

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