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Sweet, fluffy, chewy pancakes stuffed with cinnamon, brown sugar, pumpkin seeds and sunflower seeds are a favorite street snack in Korea 😋 Get Jackie Ji Yoon Park's Hotteok recipe: Hotteok Recipe courtesy of Jackie Ji Yoon Park for Food Network Kitchen Level: Intermediate Total: 1 hr 50 min Active: 50 min Yield: 12 hotteok pancakes Ingredients Dough: One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast 1 teaspoon granulated sugar 2 cups all-purpose flour 1 cup glutinous rice flour (sweet rice flour) 1/2 teaspoon kosher salt Filling: 3 tablespoons pumpkin seeds 3 tablespoons sunflower seeds 1/2 cup granulated sugar 1/2 cup packed dark brown suga 1 teaspoon ground cinnamon 1/4 teaspoon kosher salt Directions 1/4 cup canola oil for greasing, plus more for frying For the dough: Warm 1 1/3 cups water in a small saucepan over medium-low heat until it registers between 100 and 115 degrees F on a thermometer, about 2 minutes. Pour the warm water into a 2-cup measuring cup and sprinkle the yeast and sugar over the top. Let the yeast stand until foamy, about 5 minutes. Combine the all-purpose flour, rice flour and salt in a large bowl and whisk until incorporated. Pour the foamy yeast mixture over the flour mixture and stir with a wooden spoon until no flour streaks remain and a dough forms. Cover with plastic wrap and let rise at room temperature until puffed and almost doubled in size, about 1 hour. Meanwhile, for the filling: Preheat the oven to 350 degrees F. Place the pumpkin seeds and sunflower seeds on a rimmed sheet pan. Toast in the oven until lightly browned, aromatic and nutty, 8 to 10 minutes. Set aside to cool, about 15 minutes. Once cooled, combine with the granulated sugar, brown sugar, cinnamon and salt and set aside. When the down has proofed, grease a rimmed baking sheet very generously with the canola oil and grease your hands as well. Divide the dough into 12 golf ball-size balls of dough, each about 2 ounces. Stretch each ball of dough out one at a time on the greased baking sheet to make a circle about 5 inches in diameter. Spoon about 2 tablespoons of seed filling in the center of the dough. Gather the edges of the dough over the filling to meet in the center and pinch to seal the edges. Place the pancake seam-side down on the baking sheet. Repeat with remaining dough and filling. Cover the pan very loosely with greased plastic wrap. Pour about 2 cups canola oil into a large heavy cast-iron skillet, reaching at least 1/2 inch up the sides. Place over medium-low heat until the oil is hot and shimmering, about 10 minutes. Press the filled pancakes down gently to flatten each into a 4-inch disk about 1/2-inch thick. Carefully lift a hotteok up, making sure not to puncture the dough. Slip the hotteok seam-side up into the hot oil, cooking 2 to 3 at a time. Cook until golden-brown and crispy, about 4 minutes, carefully flipping them over with two metal spatulas about halfway through the cooking time. Reduce the heat if they brown too fast. (If at any time filling leaks into the frying oil, it’s okay. If you want to clean the oil as you fry, just take a small fine-mesh sieve or slotted spoon to remove the floating bits of filling.) Transfer the cooked hotteok to a cooling rack set over a sheet pan to drain off excess oil. Repeat with the remaining hotteok. Serve immediately. Cook’s Note While frying, some pancakes may puff up a bit unevenly. Gently press down on the pancakes with a metal spatula so the pancakes cook evenly. Copyright 2024 Television Food Network, G.P. All rights reserved.

Sweet, fluffy, chewy pancakes stuffed with cinnamon, brown sugar, pumpkin seeds and sunflower seeds are a favorite street snack in Korea 😋

Get Jackie Ji Yoon Park's Hotteok recipe:

Hotteok
Recipe courtesy of Jackie Ji Yoon Park for Food Network Kitchen
Level: Intermediate
Total: 1 hr 50 min
Active: 50 min
Yield: 12 hotteok pancakes

Ingredients

Dough:
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
2 cups all-purpose flour
1 cup glutinous rice flour (sweet rice flour)
1/2 teaspoon kosher salt

Filling:
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
1/2 cup granulated sugar
1/2 cup packed dark brown suga
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt


Directions


1/4 cup canola oil for greasing, plus more for frying
For the dough: Warm 1 1/3 cups water in a small saucepan over medium-low heat until it registers between 100 and 115 degrees F on a thermometer, about 2 minutes. Pour the warm water into a 2-cup measuring cup and sprinkle the yeast and sugar over the top. Let the yeast stand until foamy, about 5 minutes.

Combine the all-purpose flour, rice flour and salt in a large bowl and whisk until incorporated. Pour the foamy yeast mixture over the flour mixture and stir with a wooden spoon until no flour streaks remain and a dough forms. Cover with plastic wrap and let rise at room temperature until puffed and almost doubled in size, about 1 hour.

Meanwhile, for the filling: Preheat the oven to 350 degrees F.

Place the pumpkin seeds and sunflower seeds on a rimmed sheet pan. Toast in the oven until lightly browned, aromatic and nutty, 8 to 10 minutes. Set aside to cool, about 15 minutes. Once cooled, combine with the granulated sugar, brown sugar, cinnamon and salt and set aside.

When the down has proofed, grease a rimmed baking sheet very generously with the canola oil and grease your hands as well. Divide the dough into 12 golf ball-size balls of dough, each about 2 ounces. Stretch each ball of dough out one at a time on the greased baking sheet to make a circle about 5 inches in diameter. Spoon about 2 tablespoons of seed filling in the center of the dough. Gather the edges of the dough over the filling to meet in the center and pinch to seal the edges. Place the pancake seam-side down on the baking sheet. Repeat with remaining dough and filling. Cover the pan very loosely with greased plastic wrap.

Pour about 2 cups canola oil into a large heavy cast-iron skillet, reaching at least 1/2 inch up the sides. Place over medium-low heat until the oil is hot and shimmering, about 10 minutes. Press the filled pancakes down gently to flatten each into a 4-inch disk about 1/2-inch thick.

Carefully lift a hotteok up, making sure not to puncture the dough. Slip the hotteok seam-side up into the hot oil, cooking 2 to 3 at a time. Cook until golden-brown and crispy, about 4 minutes, carefully flipping them over with two metal spatulas about halfway through the cooking time. Reduce the heat if they brown too fast. (If at any time filling leaks into the frying oil, it’s okay. If you want to clean the oil as you fry, just take a small fine-mesh sieve or slotted spoon to remove the floating bits of filling.)

Transfer the cooked hotteok to a cooling rack set over a sheet pan to drain off excess oil. Repeat with the remaining hotteok. Serve immediately.
Cook’s Note
While frying, some pancakes may puff up a bit unevenly. Gently press down on the pancakes with a metal spatula so the pancakes cook evenly.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLkhyRzdvTWgycXB3
Food Network 3M

Hotteok

Food Network 3.5K views 4 hours ago

This dish is a delightful cross between a hot meal and a salad. Ree is using shrimp here, but you could substitute salmon, other fish or grilled chicken. #ReeDrummond #ThePioneerWoman #FoodNetwork #Shrimp #GrainBowl Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4iHylPW 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! Shrimp and Veggie Grain Bowl 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 cup farro 1 1/2 pounds colossal shrimp (12/15) 3/4 cup plus 1 tablespoon olive oil 3 lemons 3 tablespoons minced shallots 1 English cucumber, chopped 3 Roma tomatoes, chopped 1/3 cup pitted Kalamata olives, chopped 6 ounces feta, crumbled Chopped fresh dill, for garnish Directions Preheat the oven to 425 degrees F. Bring 4 cups generously salted water to a boil in a medium saucepan. Add the farro and return to a boil, then adjust the heat to medium. Cook until tender, 20 to 22 minutes. Meanwhile, add the shrimp to a sheet pan and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until cooked through, about 10 minutes. Squeeze the juice from one lemon over the shrimp and set aside. Zest and juice the remaining 2 lemons into a mason jar with a lid. Add the shallots and remaining 3/4 cup olive oil. Season with salt and pepper, pop the lid on, and shake until the dressing emulsifies, 15 to 20 seconds. Place the cucumber, tomatoes and olives in a bowl and pour over about a third of the dressing. (Reserve the dressing for another use; it will keep for 3 to 4 days in the refrigerator.) Drain the farro and divide among the serving bowls. Divide the cucumber, tomato and olive mixture among the bowls on top of the farro. Top each serving with the shrimp, and garnish with the feta and dill. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network https://youtu.be/Tg4usd22evI

This dish is a delightful cross between a hot meal and a salad. Ree is using shrimp here, but you could substitute salmon, other fish or grilled chicken.
#ReeDrummond #ThePioneerWoman #FoodNetwork #Shrimp #GrainBowl
Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4iHylPW
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!

Shrimp and Veggie Grain Bowl
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 cup farro
1 1/2 pounds colossal shrimp (12/15)
3/4 cup plus 1 tablespoon olive oil
3 lemons
3 tablespoons minced shallots
1 English cucumber, chopped
3 Roma tomatoes, chopped
1/3 cup pitted Kalamata olives, chopped
6 ounces feta, crumbled
Chopped fresh dill, for garnish

Directions

Preheat the oven to 425 degrees F.

Bring 4 cups generously salted water to a boil in a medium saucepan. Add the farro and return to a boil, then adjust the heat to medium. Cook until tender, 20 to 22 minutes.
Meanwhile, add the shrimp to a sheet pan and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

Bake until cooked through, about 10 minutes.

Squeeze the juice from one lemon over the shrimp and set aside.
Zest and juice the remaining 2 lemons into a mason jar with a lid. Add the shallots and remaining 3/4 cup olive oil. Season with salt and pepper, pop the lid on, and shake until the dressing emulsifies, 15 to 20 seconds.

Place the cucumber, tomatoes and olives in a bowl and pour over about a third of the dressing. (Reserve the dressing for another use; it will keep for 3 to 4 days in the refrigerator.)
Drain the farro and divide among the serving bowls. Divide the cucumber, tomato and olive mixture among the bowls on top of the farro. Top each serving with the shrimp, and garnish with the feta and dill.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Ree Drummond's Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network
https://youtu.be/Tg4usd22evI

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YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLlRnNHVzZDIyZXZJ

Ree Drummond's Shrimp and Veggie Grain Bowl | The Pioneer Woman | Food Network

Food Network 3.3K views 7 hours ago

Chefs Tre Wilcox and Anthony Lamas showcase their kale dish skills. The champion then squares off against Bobby with a moqueca dish! Watch more #BeatBobbyFlay on #StreamOnMax: https://foodtv.com/StreamOnMaxYT #BobbyFlay #FoodNetwork Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Beat Bobby Flay: Kale Challenge | Full Episode Recap | S6 E4 | Food Network https://youtu.be/8yUs6g2eoUk

Chefs Tre Wilcox and Anthony Lamas showcase their kale dish skills. The champion then squares off against Bobby with a moqueca dish! Watch more #BeatBobbyFlay on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
#BobbyFlay #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube

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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Beat Bobby Flay: Kale Challenge | Full Episode Recap | S6 E4 | Food Network
https://youtu.be/8yUs6g2eoUk

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YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLjh5VXM2ZzJlb1Vr

Beat Bobby Flay: Kale Challenge | Full Episode Recap | S6 E4 | Food Network

Food Network 4.1K views 12 hours ago

It's dangerous how easy Fudgy Berry Bites are to make... you'll be making these on repeat! 🍫🍓🫐 Get Martha Tinkler's recipe: Fudgy Berry Bites Recipe courtesy of Martha Tinkler for Food Network Kitchen Level: Easy Total: 2 hr 10 min (includes setting time) Active: 10 min Yield: 18 bites Ingredients 6 ounces (1 cup) dark chocolate chips 1/2 cup creamy almond butter 3 tablespoons coconut oil 1/4 teaspoon kosher salt 2 strawberries, hulled and halved lengthwise 10 raspberries 1 cup blueberries 2 tablespoons cocoa powder 2 bananas Directions Heat a small saucepan with 2 inches of water over medium heat. Add the chocolate, almond butter, coconut oil and salt to a medium bowl and place it on top of the saucepan, making sure the bowl doesn’t touch the water. Heat, stirring occasionally, until everything is completely melted and combined, about 5 minutes. Meanwhile, line a standard loaf pan with parchment, leaving 2 inches hanging over the sides to use as a handle for removing the bites. Arrange the strawberries cut-side down in a straight line across the middle lengthwise. Alternate the direction of the strawberries for extra flare (right-side up and upside down). Add the raspberries in even stripes above and below the strawberries. Fill in the remaining space on the bottom with the blueberries. Add the cocoa and bananas to a blender, then pour in the hot chocolate mixture. Blend until completely smooth, scraping down the sides as needed. Pour the mixture over the arranged berries and then smooth the top into an even layer. Cover and refrigerate until set, about 2 hours. Invert the baking dish onto a plate or cutting board. Cut into 18 pieces (about 1 1/2 inch-squares). Serve immediately or store in an airtight container for up to 3 days. Copyright 2024 Television Food Network, G.P. All rights reserved.

It's dangerous how easy Fudgy Berry Bites are to make… you'll be making these on repeat! 🍫🍓🫐

Get Martha Tinkler's recipe:

Fudgy Berry Bites
Recipe courtesy of Martha Tinkler for Food Network Kitchen
Level: Easy
Total: 2 hr 10 min (includes setting time)
Active: 10 min
Yield: 18 bites

Ingredients

6 ounces (1 cup) dark chocolate chips
1/2 cup creamy almond butter
3 tablespoons coconut oil
1/4 teaspoon kosher salt
2 strawberries, hulled and halved lengthwise
10 raspberries
1 cup blueberries
2 tablespoons cocoa powder
2 bananas

Directions

Heat a small saucepan with 2 inches of water over medium heat. Add the chocolate, almond butter, coconut oil and salt to a medium bowl and place it on top of the saucepan, making sure the bowl doesn’t touch the water. Heat, stirring occasionally, until everything is completely melted and combined, about 5 minutes.

Meanwhile, line a standard loaf pan with parchment, leaving 2 inches hanging over the sides to use as a handle for removing the bites. Arrange the strawberries cut-side down in a straight line across the middle lengthwise. Alternate the direction of the strawberries for extra flare (right-side up and upside down). Add the raspberries in even stripes above and below the strawberries. Fill in the remaining space on the bottom with the blueberries.

Add the cocoa and bananas to a blender, then pour in the hot chocolate mixture. Blend until completely smooth, scraping down the sides as needed. Pour the mixture over the arranged berries and then smooth the top into an even layer. Cover and refrigerate until set, about 2 hours.

Invert the baking dish onto a plate or cutting board. Cut into 18 pieces (about 1 1/2 inch-squares). Serve immediately or store in an airtight container for up to 3 days.

Copyright 2024 Television Food Network, G.P. All rights reserved.

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YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLjd1VDdvY0VacVNJ

Fudgy Berry Bites 🍫🫐

Food Network 15.7K views May 4th

Is it really Maryland without a Steamed Crab Feast? Follow Guy as he dives into some of the best food Maryland has to share! From a Crab Cake Po' Boys to a Coney Island Hot Dog, these bites bring bold, unforgettable taste. #FoodNetwork #GuyFieri #Maryland 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! 00:00 - Intro 00:06 - Fresh Pasta 03:02 - Crab Cake Po' Boys 05:50 - Arancini 08:53 - Broadway Festival 10:51 - Steamed Crab Feast 14:05 - Coney Island Hot Dog 17:54 - Pit Beef Visit the Spots: Grano Pasta Bar - https://granopastabar.com Miss Shirley's Cafe -https://www.missshirleys.com Di Pasquale's Italian Market - https://www.dipasquales.com Broadway Diner - https://broadwaydiner1.com Stoney Creek Inn - https://www.stoneycreekinnrestaurant.com G&A Restaurant - https://www.gandarestaurantmd.com Chaps Pit Beef - Baltimore, MD - https://chapspitbeef.com Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. Top #DDD Videos in Maryland with Guy Fieri | Diners, Drive-Ins and Dives | Food Network https://youtu.be/CDOlBQlTAQk ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Top #DDD Videos in Maryland with Guy Fieri | Diners, Drive-Ins and Dives | Food Network https://youtu.be/CDOlBQlTAQk

Is it really Maryland without a Steamed Crab Feast? Follow Guy as he dives into some of the best food Maryland has to share! From a Crab Cake Po' Boys to a Coney Island Hot Dog, these bites bring bold, unforgettable taste.
#FoodNetwork #GuyFieri #Maryland
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!

00:00 – Intro
00:06 – Fresh Pasta
03:02 – Crab Cake Po' Boys
05:50 – Arancini
08:53 – Broadway Festival
10:51 – Steamed Crab Feast
14:05 – Coney Island Hot Dog
17:54 – Pit Beef

Visit the Spots:
Grano Pasta Bar – https://granopastabar.com
Miss Shirley's Cafe -https://www.missshirleys.com
Di Pasquale's Italian Market – https://www.dipasquales.com
Broadway Diner – https://broadwaydiner1.com
Stoney Creek Inn – https://www.stoneycreekinnrestaurant.com
G&A Restaurant – https://www.gandarestaurantmd.com
Chaps Pit Beef – Baltimore, MD – https://chapspitbeef.com

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.

Top #DDD Videos in Maryland with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/CDOlBQlTAQk
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Top #DDD Videos in Maryland with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
https://youtu.be/CDOlBQlTAQk

758 29

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLkNET2xCUWxUQVFr

Top #DDD Videos in Maryland with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

Food Network 35.2K views May 4th

The challenge is on! First, chefs craft a "Winner's Dinner" using frozen and canned food items, then create a meal with crunchy, beefy, or sandwich elements. #FoodNetwork #GuyFieri #Food #CookingCompetition Stream more #GroceryGames on Max! #StreamOnMax Subscribe to Food Network ▶ http://foodtv.com/YouTube Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly "out-of-stock" or having to create a masterpiece when you can only cook with "5 items or less" or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough! 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. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork All-Star Show Down! | Guy's Grocery Games Full Episode Recap | S38 1 | Food Network https://youtu.be/t28vhFM6JkU

The challenge is on! First, chefs craft a "Winner's Dinner" using frozen and canned food items, then create a meal with crunchy, beefy, or sandwich elements.
#FoodNetwork #GuyFieri #Food #CookingCompetition
Stream more #GroceryGames on Max! #StreamOnMax
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri sends four talented chefs running through the aisles in a high-stakes, high-skills, grocery store cooking competition. The chefs are hit by real-world challenges like finding workarounds when all the essential ingredients are suddenly "out-of-stock" or having to create a masterpiece when you can only cook with "5 items or less" or on a $10 budget. In the end, the food does the talking, as the last chef standing has the chance to make some serious dough!

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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

All-Star Show Down! | Guy's Grocery Games Full Episode Recap | S38 1 | Food Network
https://youtu.be/t28vhFM6JkU

234 4

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLnQyOHZoRk02SmtV

All-Star Show Down! | Guy's Grocery Games Full Episode Recap | S38 1 | Food Network

Food Network 6.5K views May 4th

It’s as easy as garlic, olive oil and crushed red pepper 🤩 Get Scott's recipe 👇 Spaghetti Aglio e Olio Recipe courtesy of Scott Conant Level: Easy Total: 20 min Active: 20 min Yield: 2 servings Ingredients Kosher salt 1/4 cup extra-virgin olive oil 1/2 pound good quality dried spaghetti 3 garlic cloves, sliced very thinly Pinch of crushed red pepper flakes 2 tablespoons chopped fresh parsley, more to taste (optional) Directions Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti. While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor. When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

It’s as easy as garlic, olive oil and crushed red pepper 🤩

Get Scott's recipe 👇

Spaghetti Aglio e Olio
Recipe courtesy of Scott Conant
Level: Easy
Total: 20 min
Active: 20 min
Yield: 2 servings

Ingredients

Kosher salt
1/4 cup extra-virgin olive oil
1/2 pound good quality dried spaghetti
3 garlic cloves, sliced very thinly
Pinch of crushed red pepper flakes
2 tablespoons chopped fresh parsley, more to taste (optional)

Directions

Bring a large pot of very well salted water to a boil. Heat the olive oil in a saute pan over medium heat. Start cooking the spaghetti.

While it cooks, add the garlic to the pan with just enough heat so that it sizzles gently. Add the crushed red pepper flakes. When the outside edges of the garlic are just starting to brown, add 1 cup of the pasta water and a pinch of salt. Keep cooking, shaking the pan to create an emulsion, until the oil and water mixture no longer has that very harsh raw garlic flavor.

When the pasta is al dente, drain it and add it to the pan, along with the chopped parsley, if using, tossing to coat. Serve immediately.

2.9K 66

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLkE2MXZuZVpKUURF

Scott's Spaghetti Aglio e Olio 😍

Food Network 96.1K views May 3rd

This is Molly's take on an English Tiffin, which is a no-bake dessert made from prepared ingredients like cookies, nuts and dried fruit all tossed together then it sets in the fridge. Molly is swapping the dried fruit for gummy worms to get some extra cool mom points! #MollyYeh #FoodNetwork #NoBake #ChocolateCake Don’t miss #GirlMeetsFarm, Sundays @ 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/4jnX2BU 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! Dark Chocolate Fridge Cake Recipe courtesy of Molly Yeh Level: Intermediate Total: 50 min (includes chilling time) Active: 20 min Yield: 16 squares, 6 to 8 servings Ingredients 3 tablespoons (44 grams) unsalted butter, plus more for greasing 16 ounces dark chocolate chips 8 ounces shortbread cookies, broken into large pieces 2 cups (128 grams) store-bought mini marshmallows or homemade, (see recipe link for homemade marshmallows) 1/2 cup (21 grams) salted mini pretzel twists 1/2 cup unsalted shelled pistachios 5 ounces (142 grams) gummy worms 1/4 teaspoon flaky salt Directions Special equipment: a candy thermometer Grease the bottom and sides of an 8-by-8-inch baking dish with butter. Line with parchment paper, allowing for a 2-inch overhang on all sides. Add the butter and chocolate into a large mixing bowl. Set the bowl over a saucepan of barely simmering water over low heat. Gently melt, undisturbed, until mostly melted. Remove the bowl from the saucepan and stir until the chocolate is melted, silky and smooth. (Alternatively, you can melt in the microwave in 20 second increments.) Into the bowl of melted chocolate, add the shortbread, marshmallows, pretzels, pistachios and gummy worms. Toss to completely coat, then transfer to the greased baking dish, pressing down with a rubber spatula to make the mixture as smooth as possible. Sprinkle with flaky salt. Refrigerate until completely chilled and hardened, at least 30 minutes, or up to overnight. Remove the cake from the baking dish by using the parchment handles. Place on a cutting board and remove the parchment. Cut into 16 even squares. Serve immediately or refrigerate in an airtight container for up to 5 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. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Dark Chocolate Fridge Cake | Girl Meets Farm | Food Network https://youtu.be/RvqVc9oGP3Q

This is Molly's take on an English Tiffin, which is a no-bake dessert made from prepared ingredients like cookies, nuts and dried fruit all tossed together then it sets in the fridge. Molly is swapping the dried fruit for gummy worms to get some extra cool mom points!
#MollyYeh #FoodNetwork #NoBake #ChocolateCake
Don’t miss #GirlMeetsFarm, Sundays @ 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/4jnX2BU
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!

Dark Chocolate Fridge Cake
Recipe courtesy of Molly Yeh
Level: Intermediate
Total: 50 min (includes chilling time)
Active: 20 min
Yield: 16 squares, 6 to 8 servings

Ingredients

3 tablespoons (44 grams) unsalted butter, plus more for greasing
16 ounces dark chocolate chips
8 ounces shortbread cookies, broken into large pieces
2 cups (128 grams) store-bought mini marshmallows or homemade, (see recipe link for homemade marshmallows)
1/2 cup (21 grams) salted mini pretzel twists
1/2 cup unsalted shelled pistachios
5 ounces (142 grams) gummy worms
1/4 teaspoon flaky salt

Directions

Special equipment: a candy thermometer

Grease the bottom and sides of an 8-by-8-inch baking dish with butter. Line with parchment paper, allowing for a 2-inch overhang on all sides.

Add the butter and chocolate into a large mixing bowl. Set the bowl over a saucepan of barely simmering water over low heat. Gently melt, undisturbed, until mostly melted. Remove the bowl from the saucepan and stir until the chocolate is melted, silky and smooth. (Alternatively, you can melt in the microwave in 20 second increments.)

Into the bowl of melted chocolate, add the shortbread, marshmallows, pretzels, pistachios and gummy worms. Toss to completely coat, then transfer to the greased baking dish, pressing down with a rubber spatula to make the mixture as smooth as possible. Sprinkle with flaky salt. Refrigerate until completely chilled and hardened, at least 30 minutes, or up to overnight.

Remove the cake from the baking dish by using the parchment handles. Place on a cutting board and remove the parchment. Cut into 16 even squares. Serve immediately or refrigerate in an airtight container for up to 5 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.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Molly Yeh's Dark Chocolate Fridge Cake | Girl Meets Farm | Food Network
https://youtu.be/RvqVc9oGP3Q

390 16

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLlJ2cVZjOW9HUDNR

Molly Yeh's Dark Chocolate Fridge Cake | Girl Meets Farm | Food Network

Food Network 15.1K views May 3rd

If you believe there's no such thing as too much garlic, you're in the right place. From Alex Guarnaschelli's Garlic and Soy Sticky Ribs to Ree Drummond's Garlic Butter Bath Biscuits and Anne Burrell's Roasted Garlic-Asiago Dip, these are dishes you'll want to serve for your garlic-loving guests. #FoodNetwork #Garlic #GarlicRecipes Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT Subscribe to Food Network ▶ http://foodtv.com/YouTube 0:00 - Intro 00:06 - Ree Drummond's Spicy Garlic Bread Sloppy Joes 04:24 - Sunny Anderson's Char-Grilled Oysters with Green Garlic Butter 08:24 - Geoffrey Zakarian's Grilled Hanger Steaks with Garlic Romesco Sauce 13:13 - Sunny Anderson's Garlic Hasselback Potatoes with Herbed Sour Cream 16:20 - Anne Burrell's Roasted Garlic-Asiago Dip and Crackers 20:00 - Molly Yeh's Cheesy Garlic Babka Muffins 23:29 - Ree Drummond's Garlic Butter Bath Biscuits 26:26 -Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale 31:00 - Ina Garten's Perfect Garlic Roast Chicken 34:03 - Ree Drummond's Ranch Garlic Rolls 37:21 - Kardea Brown's Confit Garlic Mashed Potatoes 40:16 - Bobby Flay's Grilled Shrimp with Garlic 43:36 - Ina's Garlic and Herb Roasted Shrimp 45:59 - Alex Guarnaschelli's Garlic and Soy Sticky Ribs 54:45 - Molly Yeh’s Garlic and Onion Challah 01:00:58 - Sunny Anderson's Garlic Red Bliss Mash 01:03:37 - Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce 01:09:29 - Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs 01:14:15 - Ree Drummond’s Roasted Garlic and Four-Cheese Pull-Apart Bread 01:17:39 - Ina Garten’s Garlic Roasted Potatoes Get the Recipes: Ree Drummond's Spicy Garlic Bread Sloppy Joes - https://foodtv.com/3nBFYNm Sunny Anderson's Char-Grilled Oysters with Green Garlic Butter - https://foodtv.com/2Wk81H5 Geoffrey Zakarian's Grilled Hanger Steaks with Garlic Romesco Sauce - https://foodtv.com/3mBlN0D Sunny Anderson's Garlic Hasselback Potatoes with Herbed Sour Cream - https://foodtv.com/3Zd9L3k Anne Burrell's Roasted Garlic-Asiago Dip and Crackers - http://foodtv.com/3oXBxeH Molly Yeh's Cheesy Garlic Babka Muffins - https://foodtv.com/3kLrXZR Ree Drummond's Garlic Butter Bath Biscuits - https://foodtv.com/44DGmyo Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale - https://foodtv.com/2U1JdT7 Ina Garten's Perfect Garlic Roast Chicken - https://foodtv.com/49AWpjK Ree Drummond's Ranch Garlic Rolls - https://foodtv.com/3CSykEW Kardea Brown's Confit Garlic Mashed Potatoes - https://foodtv.com/3XTVR56 Bobby Flay's Grilled Shrimp with Garlic - https://foodtv.com/2T8zVnP Ina Garten's Garlic and Herb Roasted Shrimp - https://foodtv.com/2Sj2lqc Alex Guarnaschelli's Garlic and Soy Sticky Ribs - https://foodtv.com/3SFyJVq Molly Yeh’s Garlic and Onion Challah - https://foodtv.com/3em3l8r Sunny Anderson's Garlic Red Bliss Mash - https://foodtv.com/33aIcdx Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce - https://foodtv.com/3NA81aJ Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs - https://foodtv.com/3jdUpVQ Ree Drummond’s Roasted Garlic and Four-Cheese Pull-Apart Bread - https://foodtv.com/2PjmOsA Ina Garten’s Garlic Roasted Potatoes - https://foodtv.com/2JJxu6p Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Food Network Chefs' Top Garlic Lovers' Recipe Videos https://youtu.be/0ckpdmMS7dU

If you believe there's no such thing as too much garlic, you're in the right place. From Alex Guarnaschelli's Garlic and Soy Sticky Ribs to Ree Drummond's Garlic Butter Bath Biscuits and Anne Burrell's Roasted Garlic-Asiago Dip, these are dishes you'll want to serve for your garlic-loving guests.
#FoodNetwork #Garlic #GarlicRecipes
Stream more Food Network shows on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

0:00 – Intro
00:06 – Ree Drummond's Spicy Garlic Bread Sloppy Joes
04:24 – Sunny Anderson's Char-Grilled Oysters with Green Garlic Butter
08:24 – Geoffrey Zakarian's Grilled Hanger Steaks with Garlic Romesco Sauce
13:13 – Sunny Anderson's Garlic Hasselback Potatoes with Herbed Sour Cream
16:20 – Anne Burrell's Roasted Garlic-Asiago Dip and Crackers
20:00 – Molly Yeh's Cheesy Garlic Babka Muffins
23:29 – Ree Drummond's Garlic Butter Bath Biscuits
26:26 -Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale
31:00 – Ina Garten's Perfect Garlic Roast Chicken
34:03 – Ree Drummond's Ranch Garlic Rolls
37:21 – Kardea Brown's Confit Garlic Mashed Potatoes
40:16 – Bobby Flay's Grilled Shrimp with Garlic
43:36 – Ina's Garlic and Herb Roasted Shrimp
45:59 – Alex Guarnaschelli's Garlic and Soy Sticky Ribs
54:45 – Molly Yeh’s Garlic and Onion Challah
01:00:58 – Sunny Anderson's Garlic Red Bliss Mash
01:03:37 – Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce
01:09:29 – Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs
01:14:15 – Ree Drummond’s Roasted Garlic and Four-Cheese Pull-Apart Bread
01:17:39 – Ina Garten’s Garlic Roasted Potatoes

Get the Recipes:
Ree Drummond's Spicy Garlic Bread Sloppy Joes – https://foodtv.com/3nBFYNm
Sunny Anderson's Char-Grilled Oysters with Green Garlic Butter – https://foodtv.com/2Wk81H5
Geoffrey Zakarian's Grilled Hanger Steaks with Garlic Romesco Sauce – https://foodtv.com/3mBlN0D
Sunny Anderson's Garlic Hasselback Potatoes with Herbed Sour Cream – https://foodtv.com/3Zd9L3k
Anne Burrell's Roasted Garlic-Asiago Dip and Crackers – http://foodtv.com/3oXBxeH
Molly Yeh's Cheesy Garlic Babka Muffins – https://foodtv.com/3kLrXZR
Ree Drummond's Garlic Butter Bath Biscuits – https://foodtv.com/44DGmyo
Alex Guarnaschelli's Sheet Pan Blackened Salmon with Garlicky Kale – https://foodtv.com/2U1JdT7
Ina Garten's Perfect Garlic Roast Chicken – https://foodtv.com/49AWpjK
Ree Drummond's Ranch Garlic Rolls – https://foodtv.com/3CSykEW
Kardea Brown's Confit Garlic Mashed Potatoes – https://foodtv.com/3XTVR56
Bobby Flay's Grilled Shrimp with Garlic – https://foodtv.com/2T8zVnP
Ina Garten's Garlic and Herb Roasted Shrimp – https://foodtv.com/2Sj2lqc
Alex Guarnaschelli's Garlic and Soy Sticky Ribs – https://foodtv.com/3SFyJVq
Molly Yeh’s Garlic and Onion Challah – https://foodtv.com/3em3l8r
Sunny Anderson's Garlic Red Bliss Mash – https://foodtv.com/33aIcdx
Guy Fieri's Smoked Prime Rib with Brown Butter Garlic Sauce – https://foodtv.com/3NA81aJ
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs – https://foodtv.com/3jdUpVQ
Ree Drummond’s Roasted Garlic and Four-Cheese Pull-Apart Bread – https://foodtv.com/2PjmOsA
Ina Garten’s Garlic Roasted Potatoes – https://foodtv.com/2JJxu6p

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Food Network Chefs' Top Garlic Lovers' Recipe Videos
https://youtu.be/0ckpdmMS7dU

332 5

YouTube Video VVU4WS1qclY4b1IzczJJeDR2aURrWnRBLjBja3BkbU1TN2RV

Food Network Chefs' Top Garlic Lovers' Recipe Videos

Food Network 13.8K views May 3rd

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