Guy Fieri Tries the Food From His OWN Vegas Restaurant | Diners, Drive-Ins and Dives | Food Network

Food Network 27K views 13 hours ago

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Guy stops by his own restaurant, Guy's Vegas Kitchen and Bar, in Las Vegas, NV, and shares how the restaurant got its start. His chef Tony Leitera shows how the Motley Que Sandwich and Bloody Mary are made!
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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 Guy Fieri's Vegas Kitchen & Bar: https://www.caesars.com/linq/restaurants/guy-fieri-vegas-kitchen-and-bar

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Guy Visits Own Restaurant | Diners, Drive-Ins and Dives | Food Network
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Meet the Characters of Chopped: Dominick's Spills AND Gets Injured | Food Network

Food Network 3.3K views 19 hours ago

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After injury and error, do a competitor's dishes live up to his own hype?
Catch #Chopped, Tuesdays at 9|8c.
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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!

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Meet the Characters of Chopped: Dominick's Spill & Injury | Food Network
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Valerie Bertinelli's Turkey Sandwiches with Spicy Aioli | Valerie's Home Cooking | Food Network

Food Network 12.7K views 22 hours ago

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Valerie uses a sweet and hot chili paste to make a spicy aioli for a bold sandwich with provolone cheese, roasted red peppers and smoked turkey breast!
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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!

Smoked Turkey Sandwiches with Spicy Aioli
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 20 min
Active: 20 min
Yield: 4 servings

Ingredients

4 individual ciabatta rolls, sliced in half lengthwise
Spicy aioli (see recipe below)
4 slices picante provolone
3 roasted red peppers, sliced into strips (about 1 cup)
1 pound thinly sliced smoked turkey breast
1 cup tightly packed fresh basil leaves

Spicy Aioli:

3/4 cup mayonnaise
2 tablespoons Calabrian chili paste
Kosher salt

Directions

Preheat the oven to 400 degrees F. Place the ciabatta rolls on a rimmed baking sheet with the cut side facing upwards. Bake until lightly toasted, 7 to 10 minutes.

Arrange the bread, toasted side up, on a work surface and divide the spicy aioli on all the halves evenly. On each of the bottom halves place 1 slice of cheese, ripping in half if necessary to make the cheese fit the bread. On top of the cheese, layer the peppers, followed by the turkey. Divide the basil evenly on each of the top halves, pressing slightly to adhere to the aioli. Place the tops of the sandwiches on, then cut the sandwiches diagonally and serve.

Spicy Aioli:
Yield: Makes about ¾ cup

Whisk together the mayonnaise, chili paste and ¼ teaspoon salt in a small bowl. Refrigerate aioli until ready to assemble the sandwiches.

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Valerie Bertinelli's Turkey Sandwiches with Spicy Aioli | Valerie's Home Cooking | Food Network
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Ina Garten's Tuscan Lemon Chicken | Barefoot Contessa | Food Network

Food Network 36.3K views June 11th

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Ina adds the sunny Tuscan flavors of lemon and rosemary to grilled chicken!
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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!

Tuscan Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings

Ingredients

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

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Ina Garten's Tuscan Lemon Chicken | Barefoot Contessa | Food Network
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Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network

Food Network 7.5K views June 11th

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Jeff makes a Chicago staple of crispy-skinned roasted chicken, potato wedges and peas!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2RCIEht
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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!

Classic Chicago Chicken Vesuvio
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 1 hr 40 min
Active: 40 min
Yield: 6 to 8 servings

Ingredients

1 (4 pound) skin-on, bone-in chicken pieces, patted dry (2 breasts, 2 thighs, 2 drums, 2 wings)
Kosher salt and freshly ground black pepper
5 tablespoons extra virgin olive oil, plus more for brushing
1 pound medium russet potatoes, unpeeled, cut into wedges about 1/8th of each potato
6 garlic cloves, smashed
2 fresh thyme sprigs
2 fresh oregano sprigs
1 cup dry white wine, such as Pinot Grigio
2 tablespoons Italian seasoning
1 cup frozen peas, thawed
Zest and juice of 1 lemon
1/4 cup chopped fresh flat-leaf parsley

Directions

Preheat the oven to 400 degrees F.

Season chicken liberally with salt and pepper. In a large cast-iron skillet, add 1 tablespoon oil and heat over medium heat. Working in batches, sear the chicken pieces, flipping only once, until golden brown on both sides, 2 to 3 minutes on each side. Remove the seared chicken to a plate or sheet pan and set aside.

Add 3 tablespoons oil to the skillet and place the potato wedges cut side down in the skillet. Season with salt and pepper. Sear until lightly golden, about 6 minutes, then flip and sear the other cut side for 6 minutes. Remove the potatoes to a plate or sheet pan and set aside.

Add 1 tablespoon oil and the garlic to the skillet and let the garlic flavor infuse into the oil without the garlic coloring, 30 seconds. Add the thyme, oregano, and wine and bring to a simmer.

Return the potatoes to the skillet in a single layer and top with the chicken, skin side up. Brush the chicken with a little more oil and season with salt. Sprinkle a generous amount of the Italian seasoning all over the tops of the chicken. Roast the chicken and potatoes in the oven for 35 to 40 minutes, until the chicken reaches an internal temperature of 165 degrees F.

Remove skillet from the oven, add the peas and let them heat through. Let the chicken cool for 10 minutes. Pour the lemon juice over the top and top with the zest and parsley.

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Jeff Mauro's Classic Chicago Chicken Vesuvio | The Kitchen | Food Network
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Ree Drummond's Steak and Creamed Greens Pasta | The Pioneer Woman | Food Network

Food Network 20.8K views June 11th

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Ree creates a pasta mash-up by using the steakhouse combo of steak and creamed greens (!!!)
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!

Steak and Creamed Greens Pasta
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 40 min
Yield: 4 servings

Ingredients

Kosher salt and freshly ground black pepper
1 pound fettuccine
2 tablespoons salted butter
2 tablespoons olive oil
2 3/4-inch-thick strip steaks
1 large onion, sliced thin
3 cloves garlic, sliced
2 tablespoons tomato paste
Pinch crushed red pepper flakes
1/3 cup white wine
1/3 cup heavy cream
2 cups shredded collards
2 cups shredded kale
2 cups baby spinach
1 1/2 cups shredded fontina cheese
Steak sauce, to finish
2 tablespoons chopped fresh curly parsley

Directions

Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente. Reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

Heat a cast-iron skillet over a medium-high heat. Add the butter, along with the olive oil. Sprinkle the steaks all over with salt and pepper. When the butter has melted and the oil is hot, place the steaks in the skillet and cook for 3 to 4 minutes per side for medium-rare. Remove the steaks to a cutting board to rest.

Add the onion, garlic, tomato paste and red pepper flakes to the skillet, then quickly stir and cook for 1 to 2 minutes. Add the wine and allow to reduce for 30 to 60 seconds, then add the cream. Stir, then add the collards, kale and spinach. Stir and allow the greens to wilt, 2 to 3 minutes. Add the pasta, reserved pasta water and cheese. Toss until everything is coated and the sauce has thickened, about 2 minutes. Remove from the heat.

Slice the steak and shingle the slices over the pasta. Drizzle over the steak sauce and sprinkle over the curly parsley. Serve straight from the skillet.

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Ree Drummond's Steak and Creamed Greens Pasta | The Pioneer Woman | Food Network
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Giada De Laurentiis' Burgers a la Pizzaiola | Giada At Home | Food Network

Food Network 22K views June 10th

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Giada's Burgers a la Pizzaiola have all the flavors we love in a pizza!
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Get the recipe ▶ https://foodtv.com/3w73ODp
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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!

Burgers a la Pizzaiola
RECIPE COURTESY OF GIADA DE LAURENTIIS
Total: 26 min
Prep: 10 min
Inactive: 5 min
Cook: 11 min
Yield: 8 servings

Ingredients

4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil
4 cloves garlic, peeled and smashed
1/4 cup (5 or 6) sun-dried tomatoes in oil, drained
1/3 cup fresh basil leaves, packed
1/3 cup shredded mozzarella
1/4 cup grated Parmesan
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds ground sirloin beef
8 sourdough rolls, halved lengthwise
2 tablespoons extra-virgin olive oil

Topping suggestions: shredded cheese, fresh mozzarella cheese, fresh basil leaves, sliced tomatoes, marinara sauce, prosciutto, sliced olives, roasted red bell peppers, lettuce leaves, arugula, ketchup, pesto.

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.

Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.

Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a food processor, pulse together the garlic, sun-dried tomatoes, basil, cheeses, tomato paste, red pepper flakes, salt, and pepper. Process until blended. Transfer the mixture to a large bowl. Add the beef and, using a wooden spoon or clean hands, stir until combined. Form the mixture into 8 (4-inch diameter) patties, each about 3/4-inch thick. Grill each side until cooked through, about 5 minutes. Allow to rest for 5 minutes.

Brush the cut side of the rolls with olive oil and grill until lightly toasted, about 1 minute.

Place the burgers on the bottom half of the rolls and add desired toppings. Add the top half of the rolls and serve.

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Giada De Laurentiis' Burgers a la Pizzaiola | Giada At Home | Food Network
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Michael Symon's "Almost Famous" Corn Pudding | Symon's Dinners Cooking Out | Food Network

Food Network 10.1K views June 10th

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Michael uses his grandfather's recipe to make creamy corn pudding with marscarpone and scallions!
Subscribe to #discoveryplus to stream more episodes of #SymonDinners: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/2TT88bi
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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!

"Almost Famous" Corn Pudding
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 1 hr 20 min
Active: 20 min
Yield: 8 to 10 servings

Ingredients

Three 15-ounce cans creamed corn
Three 8-ounce boxes cornbread mix
4 large eggs
6 cups fresh or frozen corn kernels
2 cups sour cream
1/2 cup sliced scallions (green and white parts)
1 1/2 sticks (12 tablespoons) unsalted butter
8 ounces mascarpone
Kosher salt and freshly cracked black pepper
Unsalted butter, for the Dutch oven

Directions

Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Whisk together the creamed corn, cornbread mix, eggs, corn kernels, sour cream and scallions in a large bowl. Melt the butter and mascarpone in a small saucepot over low heat, stirring occasionally. (Be careful not to simmer or the mixture will separate.) Pour the melted butter and mascarpone into the large bowl with the rest of the ingredients. Season with salt and pepper and mix well to combine.

Butter a large Dutch oven and pour the mixture in. Place over indirect heat, cover the grill and bake at 325 to 375 degrees F until the mixture is set and golden brown on top, about 1 hour. Take off the grill and serve!

(Alternatively, you can bake the corn pudding in a 350 degrees F oven for 1 hour.)


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Michael Symon's "Almost Famous" Corn Pudding | Symon's Dinners Cooking Out | Food Network
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Guy Fieri Eats Jerk Chicken with Collard Greens | Diners, Drive-Ins and Dives | Food Network

Food Network 44.2K views June 10th

1K 55

Guy Fieri savors amazing Southern flavor in the jerk chicken and collard greens at O So Good in South Dakota!
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/3uYWCrG
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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 O So Good Restaurant: https://www.osogoodgarretson.com/
Follow them: https://www.facebook.com/ChefOThatsGood/

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Guy Fieri Eats Jerk Chicken with Collard Greens
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