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What ~can’t~ you put pickled onions on?! (We love these, Katie Lee Biegel!)

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BBQ Chicken Ranch Salad
Recipe courtesy of Katie Lee Biegel
Level: Intermediate
Total: 1 hr 45 min (plus pickling time)
Active: 45 min
Yield: 4 to 6 servings

Ingredients

1 medium sweet potato, peeled and diced small
1 tablespoon extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1 small rotisserie chicken, skin removed, meat shredded
1/2 cup BBQ Sauce, recipe follows, or store-bought
1 head romaine lettuce, chopped
One 15-ounce can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 firm ripe avocado, peeled and diced
1/2 cup Ryan’s Pickled Onions, recipe follows
1/4 cup fried onions
Ranch Dressing, recipe follows, or store-bought

BBQ Sauce:
1 tablespoon olive oil
1 cup minced yellow onion
2 cups ketchup
3/4 cup low-sodium chicken broth
1/4 cup apple cider vinegar
1/4 cup dark brown sugar
1/4 cup molasses
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon ground cumin
1 teaspoon ground coriander

Ryan’s Pickled Onions:
1 red onion, thinly sliced
1 cup water
1/4 cup white vinegar
1/4 cup apple cider
2 tablespoons sugar
2 teaspoons kosher salt
1 tablespoon peppercorns

Ranch Dressing:
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced chives
2 tablespoons minced flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Coat the sweet potato in the olive oil, 1 teaspoon salt and some black pepper. Spread in an even layer on the baking sheet. Bake until golden brown and softened, 15 to 18 minutes. Set aside to cool.

In a medium bowl, combine the chicken with BBQ Sauce to taste. Toss to coat and set aside.

To a large bowl, add the romaine. Add the sweet potatoes, black beans, cherry tomatoes and avocado. Season with salt and black pepper. Add the BBQ chicken, pickled onions and fried onions. Drizzle with some Ranch Dressing, saving the rest to serve on the side. Season with some more black pepper over the top.

BBQ Sauce:
Heat the oil in a medium saucepan over medium heat. Sauté the onions until translucent, 7 to 8 minutes. Stir in the ketchup, broth, vinegar, sugar, molasses, Worcestershire, chili powder, garlic powder, smoked paprika, cayenne, mustard, cumin and coriander. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.

Ryan’s Pickled Onions:
Place the onions in a jar. Whisk the water, vinegar and cider with the sugar and salt until dissolved. Add the peppercorns. Pour over the onions and refrigerate for at least an hour before using. Keeps for about 2 weeks.

Ranch Dressing:
In a small bowl, combine the mayonnaise, buttermilk, chives, parsley, garlic powder, salt and pepper. Refrigerate for up to 1 week.

Cook’s Note
For Ryan’s Pickled Onions, you can also boil the liquid mixture then pour over the onions if you want them to have a little less “bite.”

BBQ Sauce recipe courtesy of Katie Lee Biegel, Adapted from “The Comfort Table: Recipes for Everyday Occasions,” Abrams, 2009

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Guy's winding through the Windy City in search of incredible eats, trying everything from Chashu Pork Buns to a legendary Cheddar Burger!
#FoodNetwork #GuyFieri #Chicago #Illinois
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!

0:00 – Intro
0:06 – Asian-Style Paella
4:30 – Pulled Pork
8:13 – Chashu Pork Buns
11:29 – Calamari
14:05 – Shoyu Plus Ramen
18:57 – Tortelli di Burrata
21:59 – Szechuan Sausage and Biscuits
26:39 – Arancini
31:05 – K-Town Kitchen Wings
31:59 – Fricase de Pollo
38:28 – Umami Burger
41:06 – Chicharrón and Pepito Sandwich
43:48 – Black Sabbath Burger
48:43 – Cheddar Burger
51:38 – Burger & Truffle Fries

Visit the Spots:
Saucy Porka – https://www.saucyporka.com
Smoque BBQ – https://smoquebbq.com
BITES Asian Kitchen & Bar – https://biteskitchen.com
Tufano's Vernon Park Tap – https://www.instagram.com/tufanosrestaurant
Monster Ramen – https://monsterramenchicago.com
Tortello – https://www.tortellopasta.com
Little Goat Diner – https://www.littlegoatchicago.com
Sfera Sicilian Street Food – https://www.sferachicago.com
Del Seoul – https://delseoul.com
90 Miles Cuban Cafe – https://90milescubancafe.com
bopNgrill – https://www.bopngrill.com
Irazu – https://www.irazuchicago.com
Kuma’s Corner – https://kumascorner.com
Paradise Pup – https://www.facebook.com/p/Paradise-Pup-100063654036892
DMK Burger Bar – https://dmkburgerbar.com

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#DDD Road Trip: Guy Fieri Takes Chicago (Extended) | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/mbEcpO2HN0Q

338 12

Four talented chefs face off in a cooking competition themed around American dishes. In the first round, they must create an appetizer with fried chicken, American cheese, spinach and apple pie. For the entrée, the basket includes Maine lobster, hot dogs, frozen lemonade and potato chips. In the final dessert round, they work with peaches, toaster breakfast pastries, bourbon and corn on the cob.
#FoodNetwork #Competition
Stream more #Chopped on Max! #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Chopped is a cooking competition show that is all about skill, speed and ingenuity. Each week, four chefs compete before a panel of expert judges and turn baskets of mystery ingredients into an extraordinary three-course meal. Course by course, the chefs will be "chopped" from the competition until only one winner remains. The challenge? They have seconds to plan and 30 minutes to cook an amazing course with the basket of mystery ingredients given to them moments before the clock starts ticking! Chopped is a game of passion, expertise and skill — and in the end, only one chef will survive the Chopping Block.

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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Chopped: Fried Chicken, American Cheese, Apple Pie | Full Episode Recap | S12 E8 | Food Network
https://youtu.be/7bF2kTuj9hw

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Get Emily Weinberger's recipe:

Sheet Pan Crispy Mashed Potatoes
Recipe courtesy of Emily Weinberger for Food Network Kitchen
Level: Easy
Total: 2 hr 20 min
Active: 30 min
Yield: 6 to 8 servings

Ingredients

5 pounds Yukon gold potatoes, peeled and cut into 1 1/2- to 2-inch pieces
Kosher salt and freshly ground black pepper
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1/4 cup chopped fresh chives

Directions

Preheat the oven to 425 degrees F. Fit a wire rack in a sheet pan.

Add the potatoes to a large pot and cover with cold water by at least 1 inch. Heavily salt the water and bring to a boil over high heat. Continue to boil until the potatoes can be easily smashed with the back of a spoon, about 10 minutes. Drain the potatoes in a colander, then shake the colander as hard as you can without losing any of the potatoes until they are roughed up and craggy. Transfer the potatoes to the prepared sheet pan and let dry for 10 minutes. Meanwhile, pour the vegetable oil onto a separate sheet pan and heat in the oven for 10 minutes.

Carefully remove the sheet pan from the oven and transfer the potatoes to the hot oil (carefully, as the oil might splatter a bit). Gently mash the potatoes with the back of a spoon until they fill most of the sheet pan, then season with 1 tablespoon salt and a few grinds of pepper. Scatter the butter over top of the potatoes.

Bake until the bottoms of the potatoes are turning golden brown, about 45 minutes. Toss the potatoes and continue to bake until the bottoms are golden brown and the tops are golden brown in a few places, another 50 to 55 minutes.

Let cool slightly, about 10 minutes. Season with salt and pepper and sprinkle with the chives.

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

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Ree's take on the iconic Thanksgiving side dish is rich, cheesy, and best of all — easy to prepare! Add this green bean casserole to your Turkey Day lineup for a dish that's bound to be a family favorite.
#ReeDrummond #ThePioneerWoman #FoodNetwork #GreenBeanCasserole #Thanksgiving
Watch #ThePioneerWoman, Saturdays at 10a|9c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the Green Bean Casserole recipe ► https://foodtv.com/3LyEQcE
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!

Green Bean Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr
Active: 15 min
Yield: 8 servings

Ingredients:
2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup panko breadcrumbs

Directions:

Preheat the oven to 350 degrees F.

Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.

Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.

In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.

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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Ree Drummond's Green Bean Casserole | The Pioneer Woman | Food Network
https://youtu.be/O7xU4d5wGyA

381 11

Chefs Kevin Naderi and Mark Vecchitto compete to create the best dish with cannellini beans in the first round. The winner then challenges Bobby to cook stuffed cabbage rolls.
#BobbyFlay #FoodNetwork
#StreamOnMax for more #BeatBobbyFlay: https://foodtv.com/StreamOnMaxYT

To Beat Bobby Flay, you’re going to have to get to him first! In this competition series, two talented chefs go head-to-head for the chance to put their culinary skills to the test against Bobby Flay. The winner moves on to the ultimate battle — facing off against Bobby Flay — but not without an advantage: our challenger chooses the dish they will both be judged on. Can Bobby come up with the winning dish with no time to prepare? In this competition, the challenger may get to call the dish, but it’s anyone’s game.

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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Beat Bobby Flay: Stuffed Cabbage Rolls Challenge | Full Episode Recap | S9 E7 | Food Network
https://youtu.be/qyne8cXIRSE

355 7

We're jumping to Hogwarts to make James and Oliver Phelps do more TikTok trends! 😂

127 2

It's Thanksgiving all year long at Mike's City Diner in Boston, MA! Guy swings by to gobble up a picture-perfect, tender turkey dinner with all the fixings, and a mind-blowing Pilgrim Sandwich that's LOADED up with turkey, cranberries and stuffing.
#FoodNetwork #GuyFieri #Turkey #Thanksgiving
Watch #DDD, Fridays at 9|8c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
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 Mike's City Diner – https://www.mikescitydiner.com
Follow them: https://www.facebook.com/MikesCityDiner

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 a Turkey Sandwich Fit for Thanksgiving | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/YusraidcpAY

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The legendary violin virtuoso and celebrated symphony orchestra conductor Itzhak Perlman joins Ina Garten for a perfect day of cooking and conversation at the barn. There's a duo of brunch recipes when the musical superstar shows Ina his foolproof Scrambled Eggs with Caramelized Onions paired with Ina's speedy Strawberries Romanoff.
#InaGarten #BeMyGuest #FoodNetwork #ItzhakPerlman
Watch #BeMyGuest, Sundays at 11a|10c and stream on HBO Max: https://foodtv.com/StreamOnHBOMaxYT!
Get the Scrambled Eggs with Caramelized Onions recipe ▶ https://foodtv.com/4o9UdGX
Get the Strawberries Romanoff recipe ▶ https://foodtv.com/4oc6875
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten welcomes old and new friends into her home for good food, great conversation and lots of fun. Ina prepares delicious treats for her guests, and they share their amazing life stories, along with some of their own signature dishes.

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!

Scrambled Eggs with Caramelized Onions
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 2 servings

Ingredients

2 tablespoons salted butter (Kerrygold or any salted butter), plus more for the toast
2 white onions, halved and cut in thin slices
2 yellow onions, halved and cut in thin slices
1 teaspoon table salt (not kosher or Maldon)
6 extra-large eggs
Sliced sourdough bread, for serving

Directions

Add the butter to a nonstick skillet. When melted add the onions, and a sprinkle of salt.

Cook for 8 to 10 minutes until they are softened and a little bit brown.

Break the eggs into a bowl and whisk. Pour the eggs into the skillet with the onions.

Stir gently on a medium-low heat until the eggs are cooked in fluffy moist curds.

While the eggs cook, toast the bread and spread with butter.

Serve the eggs with the buttered sourdough toast.

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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Ina Garten & Itzhak Perlman Make Scrambled Eggs with Caramelized Onions | Be My Guest | Food Network
https://youtu.be/o-lD_Tgp98c

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