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RECIPE 👇
3/4 cup cinnamon candies, such as Red Hots
1/2 cup light brown sugar
4 large Granny Smith apples, peeled, cored and each cut into eighths
1 stick (8 tablespoons) salted butter
One 16-ounce store-bought pound cake, cut into 8 slices
Vanilla ice cream, for serving
Mint leaves, for garnish

Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.

Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.

When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.

To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

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Follow Guy Fieri on a Mediterranean flavor tour across the U.S., from Columbus to Los Angeles! From Greek moussaka and spinach pie to Armenian kabobs and Lebanese lamb flatbreads, these dishes show why these Mediterranean spots have earned legendary status with locals and travelers alike.
#FoodNetwork #GuyFieri #Mediterranean
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:06 – Greek Gyros
1:43 – Beef Barg Kabob
4:03 – Moussaka
5:00 – Lamb Flatbread
6:59 – Shawarma Chicken Pizza
9:14 – Manti
11:54 – Greek Spinach Pie
13:01 – Lamb Kafta
15:11 – Greek Lamb Shanks
16:44 – Shawarma
18:52 – Persian Armenian Kabobs
21:19 – Spinach Pie

Visit the Spots:
Loops – https://www.loopsgoodfood.com
Chickpeas Mediterranean Cafe – https://chickpeaslv.com
Greek Corner Restaurant – https://www.greekcorner.us
Sitti’s Table – https://www.sittistable.com
Petra Mediterranean Pizza and Grill – https://www.eatpetra.com
Little Donkey – https://www.littledonkeycambridge.com
Marietta Diner – https://www.mariettadiner.com
Cafe Rakka – https://www.caferakka.com
Niko Niko's – https://nikonikos.com
Marouch – https://hollywoodmarouch.com
Kabob Grill N' Go – https://www.kabobgrillngo.com
Landmark Diner – https://www.thelandmarkcafela.com

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Top #DDD Mediterranean Videos with Guy Fieri | Diners, Drive-Ins and Dives
https://youtu.be/9_IJBYW4vWM

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Ina Garten’s Garlic Roasted Potatoes are golden, crispy and full of flavor! Baby potatoes are tossed with olive oil, plenty of garlic and fragrant herbs, then roasted until tender inside and perfectly crisp outside. Flavorful and easy to make, these garlicky potatoes elevate any weeknight meal while feeling elegant enough for a dinner party.
#InaGarten #FoodNetwork #BarefootContessa #GarlicRoastedPotatoes
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Ina Garten’s Garlic Roasted Potatoes
RECIPE COURTESY OF INA GARTEN
From: Barefoot Contessa Parties!
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 8 servings

Ingredients

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic. Toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer. Roast in the oven for 45 minutes to 1 hour, or until browned and crisp, flipping twice with a spatula during cooking to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

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Ina Garten's 5-Star Garlic Roasted Potatoes | Barefoot Contessa | Food Network
https://youtu.be/lW4aX3mCL84

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🎥: https://www.instagram.com/jackelinnepastry

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The addition of queso, pico de gallo and crumbled corn chips with delicious pieces of steak make this the ultimate Tex-Mex salad. It is also one of Ree’s favorite 16-Minute Meals, so not only is it tasty, it’s also quick to make.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Sliders
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Get the recipe ► https://foodtv.com/4rEkNdt
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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!

Queso Steak Salad
Recipe courtesy of Ree Drummond
Level: Easy
Total: 20 min
Active: 20 min
Yield: Serves 4

Ingredients

2 tablespoons salted butter
2 tablespoons olive oil
2 thin-cut rib eye steaks
2 teaspoons steak seasoning
One 10-ounce can tomato and green chiles
10 ounces processed cheese product, such as Velveeta

Salad Dressing:
2 tablespoons olive oil
1 tablespoon agave
1 tablespoon chopped fresh cilantro
Pinch kosher salt
Pinch freshly ground black pepper
1 lime, juiced

Salad Build:
4 cups mixed greens
1 cup pico de gallo
1 avocado, sliced
10 blue corn chips, plus more for serving

Directions

Heat a large skillet over medium-high heat, then add the butter and olive oil. Sprinkle the steaks with the steak seasoning. When the butter has melted and the oil is hot, add the steaks to the skillet, searing each side until it is cooked to your liking, about 2 minutes per side for medium-rare. Remove the steaks to a board to rest.

Add the tomatoes and green chiles with their juices to the skillet, followed by the processed cheese. Reduce the heat to medium-low and cook until the cheese has melted completely, stirring occasionally, 5 to 6 minutes.

For the dressing: Meanwhile, add the olive oil, agave, cilantro, salt, pepper and lime juice to a mason jar. Secure the lid and shake until combined.

For the salad: Build the salad by adding the greens to a large bowl. Top with the dressing and toss to coat. Dice and add the steak, then drizzle over a decent amount of the queso. Garnish the salad with the pico de gallo and avocado, then crush the chips over the top.
Serve with the remaining queso and chips on the side.

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Ree Drummond's Queso Steak Salad | The Pioneer Woman | Food Network
https://youtu.be/VKXhsZxMGNg

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The super team of Iron Chef Stephanie Izard and two-time TOC champ Maneet Chauhan faces the talented team of chef Kevin Lee and Dale Talde. These chefs came to reign but only two teams will advance to the next round. Both teams had to create one savory and one sweet dish using the Randomizer’s theme items that include turkey breast, plums, a panini press, layered and chocolate orange. The super team made a turkey breast roulade with an Indian flair and a plum butter pie while Sara Bradley and Damaris Phillips prepared a turkey sandwich and a Korean shaved-ice dessert called bingsu. Who will sleigh into the next round?
#FoodNetwork #TournamentOfChampions #GuyFieri
Catch up on #TournamentOfChampions: All-Star Christmas on ‪@hbomax‬ ▶ https://foodtv.com/4aGAt9Y
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Guy Fieri is combining everyone's favorite culinary competition with the most-wonderful time of the year by delivering the ultimate holiday present: Tournament of Champions: All-Star Christmas. For the first time ever, 32 jingle-bell-rock-star chefs are teaming up as duos to make both sweet and savory dishes in a one-of-a-kind, holly-jolly tournament. These chefs will try to "sleigh" the competition for a shot at the $100,000 prize and some seriously sweet cash for charity. With festive flavors, fierce battles and enough Christmas spirit to stuff a stocking, the holidays have never been this delicious.

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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Tournament of Champions: All-Star Christmas 🎄| S1 E3 Recap | Food Network
https://youtu.be/MuVi6Fn9nL0

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Get a box of Barilla’s NEW *snowfall* pasta (with three different snowflake shapes!) at your local supermarket, or visit the link in our bio to purchase online! (We may make 💰 from these links.)

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Ina Garten’s fan-favorite Company Pot Roast is a tender, flavorful classic that turns a simple roast into a comforting feast. Beef is seared then slow-cooked with onions, carrots and herbs until meltingly tender.
#InaGarten #FoodNetwork #BarefootContessa #PotRoast
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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 restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Ina Garten’s Company Pot Roast
RECIPE COURTESY OF INA GARTEN
From: Barefoot Contessa Back to Basics
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings

Ingredients

1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt
Freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees F. Pat the beef dry with a paper towel and season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes until nicely browned. Turn and sear the other side, then sear the ends. Remove the roast to a large plate.

Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot.

Return the roast to the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork-tender or reaches about 160 degrees F internally. After about an hour, turn the heat down to 250 degrees F to keep the sauce at a simmer.

Remove the roast to a cutting board. Remove and discard the herb bundle. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or food processor and puree until smooth. Return the puree to the pot and place on the stovetop over low heat. Mash together the butter and 2 tablespoons flour in a small bowl and stir into the sauce. Simmer for 2 minutes until thickened, stirring occasionally. Remove the strings from the roast and slice the meat. Serve warm with the sauce spooned over it.

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Ina Garten's Company Pot Roast | Barefoot Contessa | Food Network
https://youtu.be/vNOWzSUyp40

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We're throwing it back to Unwrapped! This video reveals the fascinating processes, machinery and craftsmanship that turn milk into tasty cheesy treats, like crunchy Cheetos, Cheez-Its, fresh mozzarella, Swiss cheese, blue cheese and more.
#Unwrapped #FoodNetwork #Cheese
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Unwrapped uncovers behind-the-scenes details on classic American food, from peanut butter and chocolate syrup to French fries and bubblegum. Join host Marc Summers as he explores the test kitchens and the secrets behind lunch box treats, soda pop, movie candy, and more. Unwrapped is the show for everyone who's ever worn a pair of wax lips!

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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How Mac & Cheese, Cheez-Its & More Are Made 🧀 | Unwrapped | Food Network
https://youtu.be/eRbjURkZS14

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