Geoffrey Zakarian's Chicken Paillard | The Kitchen | Food Network

Food Network 160 views 53 minutes ago

17 1

Geoffrey infuses clarified butter with rosemary to add even more flavor to this delicious chicken dish, and an arugula salad drizzled with a sour cream dressing is the perfect complement!
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/2QjVO1O
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!

Chicken Paillard with Arugula and Apple
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 35 min
Active: 35 min
Yield: 2 servings

Ingredients

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 cup almond flour
1 tablespoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3 large eggs
4 tablespoons clarified butter
4 tablespoons olive oil
1 clove garlic, smashed
1 sprig fresh rosemary
1/4 cup sour cream
1 tablespoon chardonnay vinegar
1 teaspoon honey
1 teaspoon poppy seeds
3 cups wild arugula
1/2 Gala apple, sliced

Directions

Special equipment: a meat mallet

One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.

Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.

Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.

In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GeoffreyZakarian #TheKitchen #FoodNetwork #ChickenPaillard

Geoffrey Zakarian's Chicken Paillard | The Kitchen | Food Network
https://www.youtube.com/watch?v=6kd42xAoGzs
...

Guy Fieri's Original Audition Tape from 2005 | Food Network

Food Network 12.2K views 22 hours ago

364 39

Guy Fieri's original audition tape from 2005 😱 That's all we need to say.
Watch Guy Fieri's #TournamentOfChampions​​​​, Sundays at 8|7c from 3/7/21 to 4/18/21 + subscribe to #discoveryplus​​​​ to stream it: http://discoverypl.us/2NeKVgd​​​​.
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!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GuyFieri #AuditionTape #FoodNetwork

NEVER BEFORE SEEN: Guy Fieri's Original Audition Tape from 2005 | Food Network
https://www.youtube.com/watch?v=GLaZ2ecG_E0
...

Anne Burrell's Pollo al Mattone | Secrets of a Restaurant Chef | Food Network

Food Network 8.2K views April 15th

350 24

Anne uses the weight of a brick to give her perfectly marinated chicken an ultra-crispy skin!
Subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/2POwelZ
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.

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!

Pollo al Mattone
RECIPE COURTESY OF ANNE BURRELL
Level: Intermediate
Total: 1 day 50 min
Prep: 20 min
Inactive: 1 day
Cook: 30 min
Yield: 2 servings

Ingredients

4 cloves garlic, smashed and finely chopped
1/2 teaspoon crushed red pepper flakes
1 lemon, zested and juiced
3 sprigs rosemary, leaves finely chopped
1/2 teaspoon pimenton
1 teaspoon toasted ground cumin
Extra-virgin olive oil
2 Cornish game hens, butterflied, backbone and wing tips removed, legs tied with kitchen string
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
3/4 cup chicken stock

Directions

Special equipment: weights such as foil covered bricks or cast iron saute pan

In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.

* If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.

Preheat the oven to 400 degrees F.

Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.

Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.

Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.

Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#AnneBurrell #SecretsOfARestaurantChef​ #FoodNetwork #PolloAlMattone

Anne Burrell's Pollo al Mattone | Secrets of a Restaurant Chef | Food Network
https://www.youtube.com/watch?v=n4uSB_3tfG4
...

Molly Yeh's Mint Truffle Brownies | Girl Meets Farm | Food Network

Food Network 10.6K views April 14th

478 32

Molly creates a dessert with brownie, buttercream and truffle layers that is chewy and dense with beautiful richness!
Watch #GirlMeetsFarm​, Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶ https://foodtv.com/3wGeERz
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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!

Mint Truffle Brownies
RECIPE COURTESY OF MOLLY YEH
Level: Intermediate
Total: 3 hr 40 min (includes cooling time)
Active: 40 min
Yield: 16 squares

Ingredients

Brownie Layer:

3/4 cup (1 1/2 sticks) unsalted butter, plus more for greasing
1 1/2 cups packed fresh mint sprigs, torn
2 ounces bittersweet chocolate, chopped
2 large eggs
1 cup unsweetened cocoa
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1/4 cup peppermint schnapps

Mint Layer:

1/2 cup (1 stick) unsalted butter, at room temperature
2 1/2 cups confectioners' sugar
Pinch kosher salt
1/4 cup peppermint schnapps
Green gel food coloring, preferably AmeriColor cypress green

Truffle Layer:

1/2 cup plus 2 tablespoons (10 tablespoons total) unsalted butter
6 ounces bittersweet chocolate, chopped
Sprinkles, if desired

Directions

For the brownie layer: Grease the sides and bottom of an 8-inch square baking pan and line with 2 pieces of parchment to overhang the edges. Preheat the oven to 350 degrees F.

Combine the butter and mint in a medium saucepan and melt the butter over low heat. Remove from the heat and let sit 10 minutes to infuse. Remove and discard the mint. Rewarm the butter over low heat. Remove from the heat, then add the chocolate and let sit until almost melted; stir until smooth. Whisk in the eggs until smooth. Whisk in the cocoa, flour and salt until smooth. Whisk in the schnapps. Pour into the prepared baking pan and bake until the center is just set (a tester will not come out completely clean), 28 to 30 minutes. Let cool completely.

For the mint layer: Beat the butter in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Add the confectioners' sugar and salt and mix on low to combine. Add the schnapps and beat on high speed until light and fluffy, about 2 minutes. Add the food coloring, a little at a time, to get a pale green color. Spread the mint layer over the brownies and refrigerate until almost set, about 15 minutes.

For the truffle layer: Melt the butter in a small saucepan over low heat. Stir in the chocolate and remove from the heat; let sit until the chocolate is almost melted, then stir until smooth. Let cool slightly, 5 to 10 minutes, then spread over the mint layer. Top with the sprinkles, if using. Refrigerate until set, about 1 hour. Cut into squares to serve.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#MollyYeh #GirlMeetsFarm #FoodNetwork #MintTruffleBrownies

Molly Yeh's Mint Truffle Brownies | Girl Meets Farm | Food Network
https://www.youtube.com/watch?v=WOmFVJkjtg8
...

Get a Taste Of Japan: Edamame Tofu Mushimono with Yoshi Okai | Food Network

Food Network 3.5K views April 14th

180 15

Chef Yoshi Okai's fresh and light edamame tofu tastes just like "summer in Kyoto" ✨
Get the recipe ▶https://foodtv.com/3a2JhqQ
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!

Edamame Tofu Mushimono
RECIPE COURTESY OF YOSHI OKAI
Level: Easy
Total: 2 hr
Active: 30 min
Yield: 4 to 6 servings

Ingredients

200 grams shelled edamame
200 milliliters dashi or other broth
3 grams agar-agar powder
7 grams powdered gelatin
400 milliliters soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 teaspoon)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving

Directions

To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.

Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.

Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.

After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

Cook’s Note
Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won't firm up. Allow it to firm up fully before cutting it!


Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#TasteOf #Japan #EdamameTofuMushimono #YoshiOkai #FoodNetwork

Get a Taste Of Japan: Edamame Tofu Mushimono with Yoshi Okai | Food Network
https://www.youtube.com/watch?v=ejIUbeTu7bo
...

Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network

Food Network 42.3K views April 13th

927 51

Ina adds a special ingredient to her birthday celebration version of carrot cake!
Subscribe to #discoveryplus to stream more #BarefootContessa: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/3t5f7dV
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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!

Carrot Cake with Ginger Mascarpone Frosting
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr (includes cooling time)
Active: 40 min
Yield: 8 to 10 servings

Ingredients

2 cups sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 pound carrots, grated (see Cook's Note)
1 cup raisins
1 cup chopped walnuts
Ginger Mascarpone Frosting, recipe follows
Crystallized ginger (not in syrup), chopped, for garnish

Ginger Mascarpone Frosting:
12 ounces Italian mascarpone cheese, at room temperature
4 ounces cream cheese, at room temperature
2 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/2 teaspoon pure vanilla extract
1/3 cup minced crystallized ginger (not in syrup)
1/4 teaspoon kosher salt

Directions

Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.

In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.

In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely.

Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.

Ginger Mascarpone Frosting:

Yield: frosts one 9-inch cake

In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners¿ sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

Cook’s Note
Grate the carrots by hand on a box grater; if you grate them in a food processor, the carrots will be too wet and the cake might fall. For this episode, Ina added 1/4 cup chopped crystalized ginger to the batter.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#InaGarten #BarefootContessa #CarrotCake #FoodNetwork

Ina Garten's Carrot Cake Recipe | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=Sc6WLSVSyHM
...

Sunny Anderson's Easy Smothered Chicken | The Kitchen | Food Network

Food Network 13.3K views April 13th

383 50

Sunny takes advantage of a few store-bought shortcuts, including pre-cooked chicken breasts and microwaveable rice, to make her saucy mushroom and chicken dish!
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/3a0Gb6q
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!

Easy Smothered Chicken
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 45 min
Active: 30 min
Yield: 4 servings

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.

Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#SunnyAnderson #TheKitchen #FoodNetwork #SmotheredChicken

Sunny Anderson's Easy Smothered Chicken | The Kitchen | Food Network
https://www.youtube.com/watch?v=VsSei4eFXTo
...

Guy Fieri Eats a Cheesesteak on HOMEMADE Bread | Diners, Drive-Ins and Dives | Food Network

Food Network 99.7K views April 12th

1.3K 54

Guy thinks these buttery hoagies — with thin-sliced rib-eye steak on a crusty homemade roll — will make some people nervous in Philadelphia 😏
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/3d0OMbd
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 Sonny's Famous Steak Hogies: http://www.sonnysfamoussteakhogies.com/

Sonny's Steak Hoagie
RECIPE COURTESY OF JOHN NIGRO AND SONNY'S FAMOUS STEAK HOGIES
Level: Easy
Total: 25 min
Prep: 20 min
Cook: 5 min
Yield: 4 hoagies

Ingredients

4 (8-inch) hoagie rolls, homemade preferred
2 3/4 ounces blended canola/olive oil, 60/40 ratio
10 ounces sliced thin sweet onions in 1/16-inch slices
28 ounces sliced thin rib-eye steak in 1/16-inch slices
2 ounces melted sweet butter
1/4 teaspoon salt
Provolone cheese
Optional ingredients: homemade tomato sauce, bell peppers, mushrooms, or your favorite cheese

Directions

For the hoagies:
Preheat frying pan over medium-high heat. Cut the hoagie rolls horizontally to open up and make a pocket. Add the blended oil to the pan and stir in the onions. Put the steak on top of onions and add 1/2-ounce of the butter. Cover the pan for 2 1/2 minutes. The meat should have a cooked appearance on top and rare underneath. Using a fork and spatula separate steak from the onions. When the meat is cooked add the salt, remaining butter, and provolone. Cover to the pan to melt the cheese. Divide the steak mixture among the hoagie rolls and serve. If you like, you can add the optional ingredients to the steak mixture before serving.

Cook’s Note
If you desire, feel free to add mushrooms, bell peppers or homemade tomato sauce to the onion-steak mixture or use a different type of cheese.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#GuyFieri #Cheesesteak #DDD #FoodNetwork

Guy Fieri Eats a Cheesesteak on HOMEMADE Bread | Diners, Drive-Ins and Dives | Food Network
https://www.youtube.com/watch?v=FxNWZjM-xiI
...

Ree Drummond's Tortellini Puttanesca | The Pioneer Woman | Food Network

Food Network 51.1K views April 12th

413 28

This easy ONE-PAN meal is full of cheesy tortellini, cherry tomatoes and fresh spinach 🤗
Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd.
Get the recipe ▶https://foodtv.com/3uB2TtT
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!

Tortellini Puttanesca
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 20 min
Active: 15 min
Yield: 4 to 6 servings

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
4 anchovy fillets, minced, or 1 tablespoon anchovy paste
Pinch red pepper flakes
1/2 cup roughly chopped Kalamata olives
1 heaping tablespoon capers, drained
1 pint grape tomatoes, halved (or quartered if very large)
1/4 cup white wine, such as Sauvignon Blanc
1 1/2 cups low-sodium chicken broth
One 20-ounce package refrigerated tortellini
One 5-ounce container fresh spinach
Parmesan, for serving

Directions

Heat the olive oil in a 12-inch cast-iron skillet.

When the oil is hot, add the garlic, anchovies or anchovy paste, red pepper flakes, olives, capers and tomatoes, then saute just until the tomatoes start to give off liquid, about 2 minutes.

Add the wine, broth and tortellini and simmer until the tortellini are fully cooked and the broth begins to thicken, 5 to 6 minutes.

Stir in the spinach until it has wilted, 1 to 2 minutes. Finish with grated Parmesan.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork

#ThePioneerWoman #ReeDrummond #Tortellini #Puttanesca #FoodNetwork

Ree Drummond's Tortellini Puttanesca | The Pioneer Woman | Food Network
https://www.youtube.com/watch?v=kxjprngU4xM
...