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The chef contestants Will Gilson and Lawrence Males are assigned with a halibut dish. Then, the winner of the first round must create a corned beef hash plate dish.
Watch #BeatBobbyFlay Thursdays @ 9|8c, or #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.
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Beat Bobby Flay: Halibut Challenge | Full Episode Recap | S5 E1 | Food Network
https://youtu.be/ffS17bqjbAc

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Get the recipe below:

Crispiest Ever Fingerling Potatoes
Recipe courtesy of Emily Weinberger for Food Network Kitchen
Level: Easy
Total: 1 hr 35 min
Active: 20 min
Yield: 4 to 6 servings

Ingredients:

1 1/2 pounds fingerling potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, smashed and peels removed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary
1/2 cup garlic aioli dip and spread

Directions:

Preheat the oven to 450 degrees F.

Add the potatoes to a large saucepan and cover with cold water by 1 inch.

Add the baking soda and 1 tablespoon salt to the water. Cover, set over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes are tender and give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes, then set the strainer over the top of the saucepan for a few minutes so the outsides of the potatoes can dry.

Transfer the potatoes to a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are coated. Sprinkle generously with salt and pepper; toss again. Using the bottom of a small juice glass or bowl, smash each potato firmly but gently; you want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.

Roast the potatoes until the bottoms are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter and serve with the garlic aioli on the side for dipping.

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

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Guy takes us on a food tour of Sin City, from Pork Belly Bao at Fat Choy to the Motley Que Sandwich from Guy's own Vegas Kitchen & Bar. #GuyFieri #LasVegas
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:06 – Carne Asada Crêpes
3:21 – Chicken Parm Stromboli
6:10 – Jerk Chicken
10:05 – Pork Belly Bao 
13:36 – Homemade Hot Links
17:44 – Motley Que Sandwich

Visit the spots:
Crêpe Expectations – https://crepeexpectations.com
Marsigliano's Pizzeria & More – https://www.marsiglianos.com
House of Dutch Pot – https://www.houseofdutchpotlasvegas.com
Fat Choy – http://fatchoyrestaurant.com
John Mull's Road Kill Grill – https://johnmullsmeatcompany.com
Guy Fieri's Vegas Kitchen & Bar – https://www.caesars.com/linq/restaurants/guy-fieri-vegas-kitchen-and-bar

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
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▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
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Top #DDD Videos in Las Vegas | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/v4TA89evUms

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Chefs compete in a three-round showdown using random shoppers' groceries, starting with a meat and potatoes meal, moving on to a dish from across the globe and ending with a stuffed dish. Who will rise to the top?
Watch more #SupermarketStakeout on #StreamOnMax: https://foodtv.com/StreamOnMaxYT
#AlexGuarnaschelli #FoodNetwork
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Alex Guarnaschelli hosts as four chefs square off in a competitive pop-up kitchen outside a grocery store. Assigned a theme for each round, the chefs must size up shoppers as they exit the store and attempt to negotiate for their grocery bags. The judges send the chefs with the least successful dishes home, and the last chef standing walks away with a year's worth of groceries.

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

Supermarket Stakeout: Chefs Cook Meat & Potatoes with Random Shoppers' Carts | S2E10 FULL EP
https://youtu.be/ZLGajJWDX_8

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Wish we could eat at Katz's Deli everyday 🙏

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This is the easiest turkey and gravy recipe you’ll ever make! By cooking the breast in a Dutch oven with a lid on for the majority of the cooking time, the meat stays nice and juicy. Katie makes the gravy in the same pot. Super simple, super satisfying!
#FoodNetwork #KatieLee #TheKitchen #TurkeyBreast #Gravy
Watch Katie on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ► https://foodtv.com/40wvOSu
Subscribe to Food Network's YouTube ► https://foodtv.com/3wzBjU0

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!

Dutch Oven Turkey Breast with Gravy
RECIPE COURTESY OF KATIE LEE
Level: Easy
Total: 6 hr 50 min (includes chilling time)
Active: 40 min
Yield: 6 to 8 servings

Ingredients

One 4- to 5-pound skin-on boneless whole turkey breast
2 tablespoons kosher salt, plus more for seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper, plus more for seasoning
4 tablespoons unsalted butter
1 carrot, diced
1 celery, diced
1 large yellow onion, diced
2 cloves garlic, minced
1 bouquet garni of fresh thyme, sage and rosemary (see Cook’s Note)
2 bay leaves
3/4 cup dry white wine
2 cups chicken stock, or more if needed
1 tablespoon Dijon mustard

Directions

Special equipment: kitchen twine; an immersion blender

Place the turkey breast on a rimmed baking sheet and pat dry with paper towels. In a small bowl, mix the salt, garlic powder, onion powder, paprika and pepper. Sprinkle the turkey breast all over with the mixture. Tie the turkey breast in 1-inch intervals with twine to form a log shape (you can also purchase the turkey breast pre-tied from the butcher). Place the turkey breast, uncovered, in the refrigerator for at least 4 hours and up to overnight. Remove from the refrigerator 30 minutes before cooking.

Preheat the oven to 350 degrees F.

Melt the butter in a Dutch oven over medium heat. Add the carrot, celery and onion and cook until almost tender. Stir in the garlic, bouquet garni and bay leaves. Season with salt and pepper. Turn off the heat. Place the prepared turkey breast over the vegetables. Pour the wine and 1 cup chicken stock around the turkey (don’t pour over the turkey or it will rinse off the seasoning). Place the lid on the Dutch oven and place on the middle rack of the oven.

Bake for 1 hour with the lid on. Remove the lid and continue to bake until the turkey registers 165 degrees F on a meat thermometer, an additional 30 to 45 minutes. Remove the turkey to a cutting board and tent with foil.

Remove the bouquet garni and bay leaves. Add the remaining chicken stock and bring to a simmer. Whisk in the Dijon mustard. Turn off the heat. Use an immersion blender to puree the mixture. It will become a thick “gravy” for the turkey. If it is too thick, add a bit more stock until the desired consistency.

Slice the turkey breast and serve with the gravy.

Cook’s Note
To prepare a bouquet garni, tie the herbs together with kitchen twine.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Katie Lee Biegel's Dutch Oven Turkey Breast with Gravy | The Kitchen | Food Network
https://youtu.be/BMYtPfZZurM

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From Ree Drummond's Taco Chicken Caesar Salad Wraps to Kardea Brown's Soy Molasses Salmon, try out one of these delicious 30-minute meals for a quick and satisfying weeknight dinner!
#FoodNetwork #Recipes #WeeknightDinners
Watch more Food Network on #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
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!

0:00 – Intro
0:05 – Ree Drummond’s 16-Minute Buffalo Chicken Burgers
3:38 – Kardea Brown's Lemony Herb Shrimp Scampi
5:21 – Molly Yeh's Beans and Greens with Runny Egg
10:13 – Jeff Mauro’s Sheet Pan Eggplant Parm
13:31 – Ree Drummond's Shrimp Sheet Pan Pita
17:45 – Kardea Brown's Soy Molasses Salmon
20:13 – Ree Drummond's Taco Chicken Caesar Salad Wraps
24:07 – Jet Tila’s Mapo Tofu
31:59 – Bobby Flay's Shredded Chicken and Tomatillo Tacos
37:25 – Katie Lee Biegel's Beef, Bean and Veggie Burgers
38:31 – Ree Drummond's Mushroom 'Cheesesteak' Lettuce Wraps
42:44 – Geoffrey Zakarian's Roasted Salmon with Sweet Potatoes and Broccolini
48:25 – Ree Drummond's Bruschetta Chicken
54:45 – Jeff Mauro's Classic Fettuccine Alfredo
59:40 – Ree Drummond's Spicy Cauliflower Stir-Fry
1:01:43 – Jeff Mauro's Oven-Fried Coconut Chicken with Mango Dipping Sauce
1:07:32 Ree Drummond's 5-Star Pan-Fried Pork Chops
1:09:59 – Molly Yeh's Drunken Cucumber Noodles
1:12:52 – Ree Drummond's Shrimp Stir-Fry
1:16:16 – Ina Garten's Chicken Piccata

Get the recipes:
Ree Drummond’s 16-Minute Buffalo Chicken Burgers – https://foodtv.com/3SxES4v
Kardea Brown's Lemony Herb Shrimp Scampi – https://foodtv.com/3p2n86l
Molly Yeh's Beans and Greens with Runny Egg – https://foodtv.com/43Pcuio
Jeff Mauro’s Sheet Pan Eggplant Parm – https://foodtv.com/2I2bnYj
Ree Drummond's Shrimp Sheet Pan Pita – https://foodtv.com/3BBL0iw
Kardea Brown's Soy Molasses Salmon – https://foodtv.com/37UzId6
Ree Drummond's Taco Chicken Caesar Salad Wraps – https://foodtv.com/4awhjAk
Jet Tila’s Mapo Tofu – https://foodtv.com/3sAc7rs
Bobby Flay's Shredded Chicken and Tomatillo Tacos full ep chicken – https://foodtv.com/3wiOOlB
Katie Lee Biegel's Beef, Bean and Veggie Burgers – https://foodtv.com/49xEKcf
Ree Drummond's Mushroom 'Cheesesteak' Lettuce Wraps – https://foodtv.com/3oRCKYf
Geoffrey Zakarian's Roasted Salmon with Sweet Potatoes and Broccolini – https://foodtv.com/3gJ8sRU
Ree Drummond's Bruschetta Chicken – https://foodtv.com/3ln64Sc
Jeff Mauro's Classic Fettuccine Alfredo – https://foodtv.com/3GFS6bf
Ree Drummond's Spicy Cauliflower Stir-Fry – https://foodtv.com/2HTtoYA
Jeff Mauro's Oven-Fried Coconut Chicken with Mango Dipping Sauce – https://foodtv.com/3CFfNfH
Ree Drummond's 5-Star Pan-Fried Pork Chops – https://foodtv.com/3eyK8Ar
Molly Yeh's Drunken Cucumber Noodles – https://foodtv.com/3jFNq5J
Ree Drummond's Shrimp Stir-Fry – https://foodtv.com/40LWiQv
Ina Garten's Chicken Piccata – https://foodtv.com/2XY0FFm

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

Food Network Chefs’ Top 30-Minute Weeknight Dinner Recipe Videos
https://youtu.be/DmzPltMYFFo

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Guy takes us across the United States to find the best pastrami spots including The Refuge in San Carlos, CA and Highland Tavern in Denver, CO. #GuyFieri #Pastrami
Watch #DDD, Fridays at 9|8c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

0:00 – Intro
0:08 – Pastrami Sandwich
2:51 – Reuben Rolls
4:37 – Pastrami Sandwich
6:09 – Pastrami Hash
8:37 – Hot Pastrami Sandwich
11:06 – Toasted Slaw 19
14:23 – Bombshell Sandwich
18:57 – "World's Best" Pastrami Sandwich

Visit the spots:
Wrecking Bar Brewpub – https://www.wreckingbarbrewpub.com
The Pastrami Project – https://pastramiproject.square.site
Southern Soul Barbeque – https://www.southernsoulbbq.com
The General Muir – https://www.thegeneralmuir.com
Dick's Northwest Sausage & Deli – https://dicksbeer.com/deli
The Refuge – https://www.refugesc.com
Highland Tavern – https://www.highlandtavern.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.
▶ 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

Top Pastrami Videos on #DDD with Guy Fieri | Diners, Drive-Ins, and Dives | Food Network
https://youtu.be/5pmj4uVmSms

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Ina joins Chef Daniel Boulud in the kitchen of Restaurant Daniel to make a delicious French meal: spicy merguez sausage with spinach and white beans!
#InaGarten #BarefootContessa #FoodNetwork #Merguez
Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax
Get the recipe ▶ https://foodtv.com/4gROORp
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Ina Garten 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!

Spicy Merguez with Spinach and White Beans
Recipe courtesy of Melissa Clark and Daniel Boulud
Total: 9 hr 30 min
Prep: 20 min
Inactive: 8 hr
Cook: 1 hr 10 min
Yield: 4 to 6 servings

Ingredients

1/4 cup plus 1 tablespoon extra-virgin olive oil
4 pounds spinach, stems removed, washed and dried
2 medium onions peeled and cut into small cubes
6 garlic cloves, peeled and finely chopped
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 tablespoon harissa or 1/4 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1/2 teaspoon Four-Spice Power (recipe follows)
1/2 pound dried cannellini beans, black-eyed peas, soaked overnight in cold water and drained
2 pounds merguez sausage: 1 long link or individual links
1/4 cup freshly squeezed lemon juice (about 2 lemons)
Coarse sea salt or kosher salt

Four-Spice Powder:
2 teaspoons whole cloves
1 heaping tablespoon black peppercorns
2 teaspoons freshly grated nutmeg
1 teaspoon ground ginger

Directions

Center a rack in the oven and preheat the oven to 300 degrees F.

Heat 1/4 cup of the olive oil in a wide cast-iron pot or Dutch oven over high heat. Add the spinach, little by little, and cook, stirring continuously, until all the spinach has wilted and browned slightly and all the liquid has evaporated, 20 to 30 minutes.

Add the onions, garlic, mint, cilantro, harissa (or cayenne), black pepper, and Four-Spice Powder and cook, stirring, for 5 minutes.

Pour in 4 cups water and add the cannellini beans (or black-eyed peas). Stir, bring to a simmer, and cover. Braise in the oven for 2 hours, or until the beans are nearly tender.

Meanwhile, heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sear the merguez on all sides, about 10 minutes. Transfer to a plate lined with a paper towel to drain.

Stir the lemon juice into the beans and place the seared merguez on top. Cover and continue to braise until the beans are tender and the sausage is cooked through, about 30 minutes more. Season with salt to taste.

Four-Spice Powder:

In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together. Transfer to a bowl and combine with the nutmeg and ginger.

Cook’s Note
For television, Daniel Boulud substituted dried chick peas for the cannellini peas.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Copyright 2006, Braise, by Daniel Boulud and Melissa Clark, HarperCollins Publishers, All Rights Reserved

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE: https://www.foodnetwork.com
► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
► FACEBOOK: https://www.facebook.com/FoodNetwork
► INSTAGRAM: https://www.instagram.com/FoodNetwork
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Ina Garten + Chef Daniel Boulud Make Spicy Merguez with Spinach & White Beans | Barefoot Contessa
https://youtu.be/NO04FZSXtOg

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