Giada De Laurentiis' Calabrian Chile Pasta | Giada At Home | Food Network

Food Network 3.7K views 5 hours ago

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This one-pot wonder made with cherry tomatoes and Calabrian chili paste is easy to make and has a burst of sweet and spicy flavor in every bite!
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Be Giada De Laurentiis' guest as she puts together meals to entertain friends and family. Whether it's a festive bash or intimate meal, in her own kitchen or at the beach, it's a day of memorable food and fun with Giada at Home.

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!

Calabrian Chile Pasta
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings

Ingredients

1 pound penne pasta
2 teaspoons kosher salt
1 cup grated pecorino
1 pint cherry tomatoes, quartered
3 tablespoons Calabrian hot pepper paste
1/3 cup chopped chives
1 teaspoon grated lemon zest, from 1 lemon
1 teaspoon lemon juice, from 1/2 lemon
1/3 cup extra-virgin olive oil

Directions

In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.

Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

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Giada De Laurentiis' Calabrian Chile Pasta ​| Giada At Home | Food Network
https://www.youtube.com/watch?v=zOwhws3SkPg
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Geoffrey Zakarian's Everything But the Kitchen Sink Pizza | The Kitchen | Food Network

Food Network 5.3K views 10 hours ago

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Geoffrey uses whatever he can find in his refrigerator to make a loaded homemade pizza!
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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!

Everything But the Kitchen Sink Pizza
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 50 min
Active: 20 min
Yield: 4 servings

Ingredients

All-purpose flour, for dusting
1 pound pizza dough
1 cup leftover pasta sauce
1/2 cup cherry tomatoes, halved
1/4 cup dry-cured black or Kalamata olives, drained and pitted
1/2 cup leftover roasted chicken
1 cup mixed shredded cheese (such as Cheddar, provolone, Swiss)
6 slices prosciutto
Freshly cracked black pepper
1/4 cup grated Parmesan
Extra-virgin olive oil, for drizzling
1/2 cup arugula
Fresh basil, for garnish

Directions

Special equipment: a pizza peel

Preheat the oven to 500 degrees F.

Add a half-sheet tray or pizza stone to the oven to preheat for 30 minutes.

On a floured work surface, form the pizza dough into a circle using a rolling pin or stretching with your hands. Transfer the pizza dough on a floured pizza peel.

Spread the sauce evenly over the pizza, followed by the cherry tomatoes, olives, chicken, shredded cheese, prosciutto, pepper and Parmesan.

Place the pizza in the oven and cook until the edges are just golden to dark brown, 10 to 12 minutes.

Remove the pizza and garnish with a drizzle of olive oil, the arugula and basil.

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Geoffrey Zakarian's Everything But the Kitchen Sink Pizza ​| The Kitchen | Food Network
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Ina Garten's Pumpkin Mousse | Barefoot Contessa | Food Network

Food Network 27.4K views September 15th

849 55

Ina's pumpkin mousse is luxurious, creamy -- and easy to make. Warm spices, brown sugar, banana and orange zest add layers of delicious flavor.
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Get the recipe ▶ https://foodtv.com/3BScAri
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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!

Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings

Ingredients

1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract

Directions

Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

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Ina Garten's Pumpkin Mousse ​| Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=qcITPFOrfgw
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Tyler Florence's Baked Rigatoni with Eggplant and Sausage | Tyler's Ultimate | Food Network

Food Network 17K views September 15th

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Tyler uses sweet Italian sausage and caramelized eggplant in his rustic baked pasta dish!
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Get the recipe ▶ https://foodtv.com/3jTdiOT
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Fried chicken, burgers, spaghetti and meatballs – if you're going to have only one recipe for these crowd-pleasing classics, it might as well be the ultimate – Tyler's Ultimate.

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 Rigatoni with Eggplant and Sausage
RECIPE COURTESY OF TYLER FLORENCE
Level: Easy
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 6 to 8 servings

Ingredients

Kosher Salt
Extra-virgin olive oil
6 links fennel pork sausage (about 3/4 pound)
1 large eggplant (about 1 1/2 pounds), cut into 1-inch pieces
1 large onion, chopped
3 garlic cloves, chopped
1 large can (28 ounces) peeled whole tomatoes, preferably San Marzano
Leaves from 1 small bunch basil
1 pound rigatoni
1 pound fresh mozzarella
Freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano

Directions

Bring a large pot of salted water to a boil over high heat for the pasta. Get yourself a 9 by 13-inch glass or ceramic baking dish.

Heat a 2 count of olive oil in a large skillet over medium-high heat. Add the sausages and toss in the hot oil for 3 to 4 minutes, you want them nicely browned on the outside but still rare on the inside. Put the sausages in the baking dish.

Turn the heat down to medium. Add a generous 1/3 cup of oil to the skillet and get it hot. Add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt. Cook, turning, for 7 to 8 minutes, until the eggplant is nice and browned, crisp on the outside and soft on the inside. Use a spatula to put the eggplant into the baking dish with the sausage. Cook the rest of the eggplant pieces, adding more oil to the pan, as needed, and putting the finished eggplant into the baking dish.

Add another 2 count of oil to the skillet, then your onion and garlic, and cook for 3 to 4 minutes, until translucent. Dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up; add that to the pan with the basil and cook it down until pulpy and relatively thick. This will take about 15 minutes.

By this time your pasta water will be boiling. Add the rigatoni, give it a stir, and cook for 6 to 7 minutes, it should be slightly firm as it will cook further in the oven. Ladle out 1/2 cup of the pasta cooking water and reserve; the drain the rigatoni.

Preheat the oven to 450 degrees F. Chop the sausages into nice big, bite-size chunky pieces and return the pieces to the baking dish. Add the tomato sauce, rigatoni, and the reserved pasta water. Break up half the mozzarella over the mixture, season with salt and pepper, and gently mix with your hands or a spatula. Dust with the Parmigiano and drizzle with more olive oil. Bake for 15 minutes. Spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly.

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Tyler Florence's Baked Rigatoni with Eggplant and Sausage | Tyler's Ultimate | Food Network
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...

Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network

Food Network 27.9K views September 14th

1K 76

Valerie adds raisins rehydrated with rum for extra flavor in her oatmeal cookie sandwiches that are filled with cream cheese and coconut frosting!
Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2WZMHr5
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!

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!

Oatmeal Raisin Walnut Cookie Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 2 hr 30 min (includes cooling time)
Active: 1 hr
Yield: 16 sandwich cookies

Ingredients

Cookies:

3/4 cup golden raisins
1 1/2 tablespoons warm rum or water
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (not instant)
1/2 cup chopped walnuts

Filling:

4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup finely shredded and unsweetened coconut

Directions

Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.

For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.

Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.

Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.

Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.

For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.

To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.

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Valerie Bertinelli's Oatmeal Raisin Walnut Cookie Sandwiches | Valerie's Home Cooking | Food Network
https://www.youtube.com/watch?v=2JNaB9iHaJg
...

Easy Hacks You Can Do With Your Microwave | The Kitchen | Food Network

Food Network 10.8K views September 14th

476 64

The Kitchen hosts share some microwave magic tips for making crispy fried shallots and ripening avocados!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

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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#JeffMauro #KatieLee #TheKitchen #FoodNetwork #MicrowaveHacks

Easy Hacks You Can Do With Your Microwave | The Kitchen | Food Network
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Guy Fieri Eats a Churrasco Steak Burger | Diners, Drive-Ins and Dives | Food Network

Food Network 100.5K views September 13th

1.9K 77

Guy and Hunter Fieri check out a juicy steak burger infused with housemade chimichurri sauce at The Butcher Shop in West Palm Beach, FL!
Watch #DDD, Fridays at 9|8c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2VsaEqb
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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!

Find it at The Butcher Shop: https://www.butchershopbeergarden.com/
Follow them: https://www.instagram.com/butchershopwpb/

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Guy Fieri Eats a Churrasco Steak Burger | Diners, Drive-Ins and Dives | Food Network
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Ree Drummond's Mini Tiramisu | The Pioneer Woman | Food Network

Food Network 27K views September 13th

682 41

Ree uses canning jars to transform this classic Italian dessert into a portable and perfectly portioned treat!
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
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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!

Mini Tiramisu
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

1/2 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting

Directions

Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone.

Combine the espresso and rum in a shallow bowl.

Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass.

Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu.

Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days.

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 Mini Tiramisu ​| The Pioneer Woman | Food Network
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Ree’s Cheesy Bacon Ranch Bread

Food Network 6.4K views September 13th

314 12

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