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Top 5 Geoffrey Zakarian Recipes | Food Network

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From a classic French omelette to his grilled cowboy rib eye steak, these are Geoffrey's most-watched videos of ALL TIME. Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Subscribe to Food Network ▶ 🤍 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 - Classic French Omelette 7:33 - My Mother’s Shepherd’s Pie 13:40 - Pasta Salad 19:03 - Grilled Cowboy Rib Eye 27:21 - Bucatini Carbonara Get the recipes: Classic French Omelette with Side Salad: 🤍 My Mother's Shepherd's Pie: 🤍 Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette: 🤍 Grilled Cowboy Rib Eye with Watercress Salad: 🤍 Bucatini Carbonara: 🤍 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork Top 5 Geoffrey Zakarian Recipes | Food Network 🤍

Geoffrey Zakarian Makes Iron Chef Grilled Cheese | The Kitchen | Food Network

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There's a grilled cheese, and then there's an IRON CHEF grilled cheese. Subscribe ► 🤍 Get the recipes ► 🤍 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! Iron Chef Grilled Cheese RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 15 min Active: 15 min Yield: 4 sandwiches Ingredients 4 tablespoons fig jam 8 slices thick-cut brioche bread 4 tablespoons toasted sliced almonds 8 slices cooked bacon 4 slices Gruyere 4 slices Monterey Jack cheese 4 tablespoons unsalted butter, at room temperature Kosher salt Directions Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt. Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more. 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: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #TheKitchen #FoodNetwork #IronChefGrilledCheese #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Geoffrey Zakarian Makes Iron Chef Grilled Cheese | The Kitchen | Food Network 🤍

Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network

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20.10.2021

Geoffrey prepares the perfect main dish for a dinner party with filet mignon steaks that are crusted with pepper, seared, then served with a creamy pan sauce! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Pan-Roasted Filet Mignon with Green Peppercorns RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 45 min Active: 30 min Yield: 4 servings Ingredients Four 6-ounce filet mignon steaks, at room temperature, lightly pounded Kosher salt 1/4 cup black peppercorns, coarsely ground, such as Butcher Cut 3 tablespoons canola or grapeseed oil 1 shallot, minced 2 tablespoons green peppercorns in brine, drained 2 ounces brandy 3/4 cup beef stock 1/2 cup heavy cream 2 tablespoons unsalted butter Chopped fresh parsley, for sprinkling 1 teaspoon red wine vinegar Directions Sprinkle the steaks generously with salt on both sides. Press the top and bottoms of the steaks into the peppercorns to crust on each side. Heat 2 tablespoons oil in a large heavy saute pan or cast-iron pan over medium-high heat until very hot. Add the steaks and sear for 3 to 4 minutes on each side. Cook until the internal temperature is around 125 degrees F for medium-rare. Remove the steaks from the pan and allow them to rest. In the same pan the steaks were cooked in, add the shallots along with the remaining tablespoon oil and the green peppercorns and reduce the heat to medium. Cook until the shallots are softened and lightly browned, 2 to 3 minutes. Turn off the heat, then add the brandy and return the heat to medium. Cook for 1 minute. Add the beef stock and cream, then reduce the liquid by half until thickened, 8 to 10 minutes. Season with salt as needed. Turn off the heat. Swirl in the butter and melt, stirring often. Return the steaks to the pan and coat with the sauce. Sprinkle with the parsley and a splash of red wine vinegar to balance the richness of the sauce. Place the steaks on a plate, then spoon the sauce over and 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #PanRoastedFiletMignon Geoffrey Zakarian's Pan-Roasted Filet Mignon | The Kitchen | Food Network 🤍

Geoffrey Zakarian's Bucatini Carbonara | The Kitchen | Food Network

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11.03.2021

There are few things more comforting than a big bowl for Bucatini Carbonara! 🍝😍 Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶🤍 Subscribe to Food Network ▶ 🤍 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! Bucatini Carbonara RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 30 min Active: 30 min Yield: 2 to 4 servings Ingredients Kosher salt 8 ounces dried bucatini pasta 1/4 cup extra-virgin olive oil, plus more for drizzling 1 cup diced pancetta 2 cloves garlic, sliced Coarsely ground black pepper 2 large whole eggs plus 1 large egg yolk 1/2 cup grated Parmesan 1/2 cup grated Pecorino-Romano, plus more for serving Active: 30 min Directions Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water. Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes. Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #Carbonara #FoodNetwork Geoffrey Zakarian's Bucatini Carbonara | The Kitchen | Food Network 🤍

Geoffrey Zakarian's Iron Chef Spicy Shrimp Cocktail | The Kitchen | Food Network

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Geoffrey adds some kick to a classic appetizer with a spicy cocktail sauce and easy boiled shrimp! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Iron Chef Spicy Shrimp Cocktail RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 15 min (includes chilling time) Active: 15 min Yield: 4 servings Ingredients Shrimp: 2 bay leaves 1 teaspoon black peppercorns 1 pound (16/20) shrimp, head-on if possible, thawed if frozen, peeled and deveined with tails on Lemon wedges, for garnish Sauce: 1/2 cup ketchup 2 tablespoons prepared horseradish 1 tablespoon lemon juice 1 teaspoon Thai sweet chile sauce 1/2 teaspoon Worcestershire sauce Dash of hot sauce, such as Tabasco Directions For the shrimp: In a large saucepan of water, add the bay leaves and black peppercorns. Bring to a boil. Line a sheet pan with paper towels. For the sauce: In a medium bowl, combine the ketchup, horseradish, lemon juice, chile sauce, Worcestershire sauce and hot sauce. Add the shrimp to the water and cook at a very low simmer, stirring, until the centers are fully cooked and no longer translucent, about 3 minutes. Transfer the shrimp to the lined sheet pan. Chill for an hour before serving. Serve the shrimp with the cocktail sauce and lemon wedges. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #SpicyShrimpCocktail Geoffrey Zakarian's Iron Chef Spicy Shrimp Cocktail | The Kitchen | Food Network 🤍

Chef Geoffrey Zakarian’s tip to perfectly cook greens every time

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Make sure you are boiling it in water that is saltier than the sea.

Geoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network

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Geoffrey reveals his starchy secret for creating the silkiest sauce in this earthy and savory pasta dish! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Fusilli with Sausage and Oyster Mushrooms RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 40 min Active: 35 min Yield: 2 to 4 servings Ingredients Kosher salt and freshly ground black pepper 8 ounces fusilli 4 tablespoons extra-virgin olive oil, plus more for drizzling 6 ounces spicy Italian sausage removed from casings (from 2 to 3 links) 1 clove garlic, minced Pinch pepperoncini chile flakes 1 tablespoon tomato paste 6 ounces oyster mushrooms, trimmed from the stems 1/4 cup dry white wine 1/4 cup grated Parmesan 1 tablespoon unsalted butter 1 teaspoon minced fresh rosemary Freshly grated Pecorino-Romano, for serving 8 to 10 fresh basil leaves, torn Directions Bring a shallow pot of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook. Meanwhile, in a large saute pan, heat half of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepperoncini and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer. Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and the white wine and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with Pecorino-Romano and torn basil leaves. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #FusilliWithSausageAndOysterMushrooms Geoffrey Zakarian's Fusilli with Sausage and Oyster Mushrooms | The Kitchen | Food Network 🤍

Cook Egg Foo Young for Brunch with Geoffrey Zakarian | The Kitchen | Food Network

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Rethink your morning eggs with Geoffrey Zakarian's veggie-packed Egg Foo Young 🍳 (Fans give it a 5⭐ rating!) Subscribe ► 🤍 Get the recipe ▶ 🤍 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! Egg Foo Young RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 40 min Active: 40 min Yield: 4 servings Ingredients 1 cup chicken stock 2 tablespoons hoisin sauce 2 teaspoons cornstarch 6 ounces ground pork, cooked 1 cup fresh cilantro, chopped 1 cup bean sprouts 1/2 cup julienned carrot 1 tablespoon soy sauce 1 teaspoon grated fresh ginger 3 scallions, minced, plus 3 scallions, sliced on the bias 1 garlic clove, grated Kosher salt and freshly ground black pepper 8 large eggs, lightly beaten 1/4 cup canola oil 1 teaspoon white sesame seeds Directions Bring the chicken stock and hoisin to a simmer in a small saucepan. Whisk 1 tablespoon water into the cornstarch in a small bowl. Whisk the cornstarch mixture into the sauce, then return to a simmer and cook for 1 minute. Keep warm. Mix the pork, cilantro, bean sprouts, carrots, soy sauce, ginger, minced scallions and garlic together in a large bowl using a wooden spoon until well combined. Season with salt and pepper. Add the whisked eggs to the pork mixture and combine. Preheat the oven to 200 degrees F. Heat a large wok over high heat. Cooking in batches, add 1 tablespoon canola oil and 1 cup of the egg mixture to the wok. Rotate the wok in a circular motion to make a pancake and flip if necessary to cook the center until cooked, about 5 minutes per pancake. Remove to a plate and hold in the warm oven while cooking the remaining egg mixture. Garnish with the sesame seeds and sliced scallions and serve with the sauce. 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: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #TheKitchen #FoodNetwork #EggFooYoung #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Cook Egg Foo Young for Brunch with Geoffrey Zakarian | The Kitchen | Food Network 🤍

Geoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Network

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Geoffrey cuts his pork loin into equally portioned medallions to reduce cooking time for this simple and savory meal! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 45 min Active: 40 min Yield: 4 servings Ingredients 1 teaspoon ground cumin 1 teaspoon garlic salt 1 teaspoon dried oregano 1 teaspoon mustard powder 1 pork tenderloin, cut into 1-inch medallions (about 8) Kosher salt 2 tablespoons canola oil 3 scallions, minced 2 cloves garlic, minced 1 cup turnip dice (1/4-inch), tops reserved 1/2 cup white wine 1 cup chicken stock 2 tablespoons unsalted butter 1/2 teaspoon fresh rosemary, minced 1/2 cup grated Parmigiano-Reggiano Chopped fresh chives, for garnish Directions Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub. In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #PanSearedPorkTenderloin Geoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Network 🤍

Geoffrey Zakarian Cooks Bucatini al Limone | Food Network

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You can throw this easy, lemony pasta dish together in no time! 🍋 Subscribe ► 🤍 Watch more from Food Network at 🤍 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! Bucatini al Limone RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 35 min Active: 35 min Yield: 4 servings Ingredients Kosher salt and freshly ground black pepper 2 cups French green beans, thinly sliced lengthwise 12 ounces bucatini pasta 1/4 cup extra-virgin olive oil, plus additional for drizzling 4 cloves garlic, sliced 1/4 teaspoon crushed red pepper flakes Zest and juice of 3 lemons 3 tablespoons unsalted butter 1/2 cup grated Pecorino-Romano, plus more for serving 1/2 cup chopped fresh parsley Directions Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions. Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water. Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper. Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil. 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: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #BucatinialLimone #GeoffreyZakarian #FoodNetwork Geoffrey Zakarian Cooks Bucatini al Limone | Food Network 🤍

How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen | Food Network

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Geoffrey says this omelette is great for brunch, for lunch or even late at night with a little champagne! Subscribe ► 🤍 Get the recipe ► 🤍 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic French Omelette with Side Salad RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 25 min Active: 25 min Yield: 4 servings Ingredients 1 teaspoon Dijon mustard 1/2 shallot, finely minced 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 4 tablespoons minced fresh chives 3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes 8 large eggs, beaten 1 cup grated Gruyere 2 heads butter (Bibb) lettuce Directions Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside. Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low. When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives. 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: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #TheKitchen #FoodNetwork #ClassicFrenchOmeletteWithSideSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen | Food Network 🤍

Geoffrey Zakarian's Upstate-Style Roast Beef Sandwich | The Kitchen | Food Network

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02.11.2021

Geoffrey brings a touch of class to the tailgate with his perfectly roasted beef and tangy horseradish sauce! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Upstate-Style Roast Beef Sandwich RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 3 hr 55 min (includes resting time) Active: 35 min Yield: 8 servings Ingredients One 4-pound eye of round roast or round roast Kosher salt and freshly cracked black pepper 3 tablespoons Dijon mustard 2 teaspoons dried oregano 2 teaspoons dried parsley 2 teaspoons dried sage 2 teaspoons dried thyme 4 small sprigs fresh rosemary 2 cups beef broth 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1/2 cup sour cream 1/4 cup mayonnaise 3 tablespoons prepared horseradish 2 teaspoons apple cider vinegar 6 soft or kaiser rolls 1/4 cup (4 tablespoons) unsalted butter, melted 1 teaspoon caraway seeds 2 teaspoons pretzel salt (or kosher salt) Finely shaved onion, for serving (optional) Directions Bring the roast to room temperature about 1 hour before cooking. Preheat the oven to 450 degrees F. Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth, soy sauce and Worcestershire sauce to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour. Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use. Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm. When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes. Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #RoastBeefSandwich Geoffrey Zakarian's Upstate-Style Roast Beef Sandwich ​| The Kitchen | Food Network 🤍

CHICKEN AND NOODLES #shorts #asmr

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04.02.2022

Ready to eat? 🤍GZfoodqood INGREDIENTS Chicken breast Salt Paprika Spices 1 onion 200ml cream 1 tbsp flour Noodles

Instant Pot Made an Air Fryer! Is It Any Good? — The Kitchen Gadget Test Show

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Kitchen Gadget Test show host Esther Choi testes the 7-in-1 Instant Pot Vortex. Can one gadget dehydrate an apple, cook a rotisserie chicken, fry french fries, and then some? Check out the Instant Vortex Plus 7-in-1 Air Fryer Oven, 10-Quart ►► 🤍 See all the kitchen gadgets reviewed by Eater ►► 🤍 (We may earn a commission if you purchase.) Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! 🤍

CHICKEN NUGGETS #asrm #shorts

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Why going to a fast food if you make the even more delicious at home ❤️ ​ 🤍GZfoodqood INGREDIENTS 200g chicken breast 1 tsp salt 1 tsp pepper 1 tsp paprika 1 tsp turmeric 1 tsp curry 1 clove garlic 1 drizzle of extra virgin olive oil For the breading: Flour Egg Bread crumbs Seed oil for frying

Geoffrey Zakarian's Cavatappi with Sausage, Kale and Mushrooms | The Kitchen | Food Network

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Geoffrey uses a corkscrew pasta that is perfect for holding on to all the meaty flavor in this hearty dish! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Cavatappi with Sausage, Kale and Mushrooms RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 55 min Active: 40 min Yield: 2 servings Ingredients Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 links sweet Italian sausage, casings removed 1/4 cup 'nduja sausage 1 clove garlic 6 ounces mixed mushrooms, such as chanterelle and cremini 1/4 cup dry white wine 2 1/2 cups chopped kale, such as dinosaur or curly 8 ounces cavatappi pasta 1 tablespoon unsalted butter 1/4 cup ground Parmigiano-Reggiano Directions Bring a large pot of water to a boil. Season with salt. In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high. Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente. Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste. Divide between bowls and garnish with the remaining 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #Cavatappi Geoffrey Zakarian's Cavatappi with Sausage, Kale and Mushrooms ​| The Kitchen | Food Network 🤍

Geoffrey Zakarian's Mom's Coffee Cake | The Kitchen | Food Network

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Geoffrey celebrates his mother by re-creating her recipe for tender, moist sour cream coffee cake! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Viola's Coffee Cake RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 10 min Active: 20 min Yield: 8 to 10 servings Ingredients Crumb Topping: Nonstick cooking spray, for the pan 1 cup chopped walnuts 1/4 cup sugar 1 teaspoon ground cinnamon Batter: 1/2 cup (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 large eggs, at room temperature 1 teaspoon vanilla paste 1 cup sour cream, at room temperature, plus additional for serving 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon kosher salt Directions For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside. For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth. Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined. Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #CoffeeCake Geoffrey Zakarian's Coffee Cake | The Kitchen | Food Network 🤍

PENNE ARRABBIATA - Original Italian recipe

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If you have unexpected guests and you don't know what to cook, surprise them with a great pasta dish: penne arrabbiata (angry penne)! A simple tomato sauce with the boost of chili peppers and the final touch of fresh parsley. Don't be angry: Penne arrabbiata will make you smile! WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ FULL RECIPE (WITH PICS): 🤍 ★ INGREDIENTS (4 servings) Pasta (Penne Rigate 320) g Peeled tomatoes (drained) 380 g Garlic 1 clove Dried chili peppers 3 Parsley a.n. Extra-virgin olive oil a.n. Fine salt a.n. ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #italianfood #pasta

PASTA WITH SAUSAGE #shorts #asmr

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25.04.2022

One of those comfort food to share with your family! 🤍GZfoodqood INGREDIENTS 2 sausages 1 red onion 100 g mushrooms in oil 10 cherry tomatoes Parsley Salt and pepper 100 ml cream 150 g pasta 50 g mozzarella

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

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16.04.2021

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: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #ChickenPaillard Geoffrey Zakarian's Chicken Paillard | The Kitchen | Food Network 🤍

PIZZA #shorts #asmr

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20.06.2022

For us and 🤍GZfoodqood every night is pizza night! Ready to prepare some?!

MARINARA PASTA (Pasta with seafood: Italian recipe)

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18.10.2019

Marinara pasta is a classic traditional dish, executed to perfection by Italian Michelin-starred Chef Chicco Cerea. A simple dish with a unique taste: a dish made to be shared with family and friends for a special occasion. The secret to make marinara pasta delicious is to choose seafood carefully and a proper cooking in order to get seafood soft and succulent! ★ WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ INGREDIENTS (4 servings) Tomato sauce 500 g Cherry tomatoes (datterini) 300 g Half paccheri pasta 320 g Water 1 glass Scampi (340 g) 4 Prawns (200 g) 4 Scallops with shell 4 Shrimp (190 g) 28 Extra virgin olive oil q.b. Garlic 1 clove Basil a.n. Parsley a.n. Salt to taste Dry chilli a.n. TO COOK MUSSELS AND CLAMS Mussels (680 g) 28 Clams (740 g) 28 Extra virgin olive oil a.n. Garlic 1 clove ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #italianfood #pasta

CHOCOLATE CHIP COOKIES #shorts #asmr

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28.11.2022

This cookie recipe 🍪 is simply irresistible ❤️ Prepare them with 🤍GZfoodqood INGREDIENTS 330g flour 5g baking soda A pinch of salt 150g soft butter 90 g granulated sugar 150g cane sugar 5g vanilla 90 g eggs 300 g chocolate chips METHOD In a bowl mix the soft butter, sugar, vanilla, add the eggs, flour and baking soda, finally the chocolate chips. Let it rest in the fridge for 30 minutes, shaped into balls, bake at 350°F (175°C) for about 12 minutes.

LEMON CHIPS #shorts #asmr

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28.05.2022

We are sure you're going to fall in love with these sweet lemon chips! Prepare them with 🤍GZfoodqood INGREDIENTS 1 lemon 100g sugar 100g water Make a syrup with water and sugar and let it cool. Dip the thinly sliced lemon slices (2mm), let it dry for 4 hours at 60 degrees.

HAZELNUT COOKIES #shorts #asmr

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Ready for some super yummy cookies! They will be a success guaranteed!! 🤍GZfoodqood INGREDIENTS 200g hazelnut cream 100g flour 1 egg

Most Favorite Healthy Salad | 3 Ingredients in 3 Minutes | Yogic Recipe

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31.01.2022

Isn't it great that eating raw food has so many benefits for your mental health too? Get ready to bust stress! Gear up for the World Health Day "Go Raw Challenge"! #GoRaw #GoRawChallenge Isha Life Health Solutions The antioxidants present in apples help to keep your skin from aging and provide nutrients to your hair making it healthier and fuller. While carrots, with their abundance of beta-carotene, have been found to also help reduce inflammation and provide nutrients to the skin and nervous system's cells. Social Media Links : 🌐 Facebook : 🤍 🌐 Instagram : 🤍 🌐 Twitter : 🤍 Most Favorite Healthy Salad | 3 Ingredients in 3 Minutes | Yogic Recipe Disclaimer: Always check with your medical doctor before making any changes to your health & wellness plan. This information is for educational purposes only. It is not a replacement for medical care. #sadhgurudarshan #dessertrecipe #yogictips #indianblogger #indiansweetrecipe #sweetrecipe #tastycooking #tastyrecipe #easydessert

Geoffrey Zakarian's Pasta Salad with Tomatoes and Cucumbers | The Kitchen | Food Network

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10.07.2021

Geoffrey soaks his al dente pasta in a charred scallion vinaigrette to add flavor to every bite of this picnic classic! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: 🤍 Get the recipe ▶ 🤍 Subscribe to Food Network ▶ 🤍 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! Pasta Salad with Tomatoes, Cucumbers and Grilled Green Onion-Crushed Olive Vinaigrette RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 35 min Active: 35 min Yield: 4 servings Ingredients 1 bunch scallions 1/3 cup plus 2 tablespoons extra-virgin olive oil 8 ounces fusilli pasta 4 tablespoons Chardonnay vinegar 1 tablespoon Dijon mustard Sea salt and freshly cracked black pepper 2/3 cup kalamata olives, pitted and chopped 1/2 cup cherry tomatoes, halved 1/4 red onion, finely diced One 6-ounce piece provolone cheese, diced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 2 cups baby arugula Directions Special equipment: a grill Preheat a grill to high. Toss the scallions in 2 tablespoons of the olive oil and season with salt and pepper. Grill the scallions until the bulbs are tender and the greens are well charred, 6 to 8 minutes, turning every couple of minutes. Set aside to cool. When the scallions are cooled, chop them finely. Bring a large pot of salted water to a boil for the pasta. Add the pasta and cook until al dente, about 2 minutes less than the package instructions. In a medium bowl, whisk together the vinegar and mustard. Season with salt and pepper. Whisk in the remaining 1/3 cup olive oil. Add the scallions and toss to coat. When the pasta is finished cooking, drain and add to the vinaigrette. Add the olives, tomatoes, red onion, provolone, dill, parsley and arugula. Toss to combine. 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: 🤍 ▶ WEBSITE: 🤍 ▶ FULL EPISODES: 🤍 ▶ FACEBOOK: 🤍 ▶ INSTAGRAM: 🤍 ▶ TWITTER: 🤍 #GeoffreyZakarian #TheKitchen #FoodNetwork #PastaSalad Geoffrey Zakarian's Pasta Salad | The Kitchen | Food Network 🤍

PASTA PUTTANESCA - Original Italian recipe

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19.02.2020

Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it! ★ WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ FULL RECIPE (WITH PICS): 🤍 ★ INGREDIENTS (4 servings) Spaghetti 320 g Canned peeled tomatoes 800 g Capers in salt 10 g Parsley 1 sprig Anchovies fillets in olive oil 25 g Gaeta olives (or black pitted olives) 100 g Garlic 3 cloves Dried chili pepper 2 Extra-virgin olive oil 30 g Fine salt to taste ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #italianfood #pasta

SPAGHETTI WITH TOMATO SAUCE - Original Italian Recipe

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17.11.2020

Have you always dreamed of tasting the real, most loved, most famous Italian dish in the world? We're talking about spaghetti with tomato sauce, an iconic Italian first course. Simple, with a few incredibly tasty ingredients: discover the secrets of the real Italian recipe... and taste a bit of Italy at your place! 00:00 - WHAT'S COOKING? 00:13 - SAUCE PREPARATION 00:48 - COOKING 01:02 - PLATING WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ FULL RECIPE (WITH PICS): 🤍 ★ INGREDIENTS (4 servings) Spaghetti 320 g Peeled tomatoes 800 g Extra-virgin olive oil 30 g Garlic 1 clove Basil to taste Fine salt to taste ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #italianfood #spaghetti

Garlic Spaghetti - Spaghetti Aglio e Olio Recipe - Pasta with Garlic and Olive Oil

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17.12.2010

Learn how to make Garlic Spaghetti (Spaghetti Aglio e Olio)! Visit 🤍 for more info and over 500 more original video recipes! I hope you enjoy this Spaghetti Aglio e Olio Recipe!

CLUB SANDWICH - Original recipe

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18.08.2020

Club sandwich, also called a clubhouse sandwich is an iconic sandwich of American tradition. Bread, sliced cooked chicken or turkey, bacon, lettuce, tomato, and mayonnaise: these are the ingredients of this tasty sandwich served cut in half and with its unmissable cocktail stick. A perfect delicacy for an outdoor lunch! WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ INGREDIENTS (2 sandwich) Sandwich white bread 6 slices Bacon 4 strips Turkey 300 g Tomatoes 200 g Lettuce 4 leaves Mayonnaise 50 g Butter 15 g ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #sandwich #clubsandwich

BANANA ICE CREAM #shorts #asmr

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20.03.2022

Today 🤍GZfoodqood makes us this delicios and healthy banana ice cream! Yummy and easy to prepare thanks to its glass trick! INGREDIENTS Bananas 1 Heavy cream 200 ml Condensed milk 100 ml Chocolate chips 50 g Milk chocolate to taste

Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network

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04.02.2020

Geoffrey's pork shoulder pot roast with winter vegetables is the definition of cozy comfort food. Subscribe ► 🤍 Get the recipe ► 🤍 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! Pork Shoulder Pot Roast with Winter Vegetables RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Intermediate Total: 12 hr 30 min (includes salting and resting times) Active: 1 hr Yield: 6 to 8 servings Ingredients Pork Shoulder: Kosher salt One 3- to 4-pound boneless pork shoulder 1/3 pound pancetta, cut into 1/4-inch-thick pieces 2 sprigs plus 6 leaves fresh sage 6 cloves garlic 2 carrots, peeled and cut into large dice 1 rutabaga, peeled and cut into large dice 1 turnip, peeled and cut into large dice 1 large yellow onion, quartered 2 tablespoons tomato paste 1 tablespoon miso paste 1 sprig fresh rosemary Two 12-ounce bottles dark beer, such as stout 2 cups chicken stock 1 tablespoon sherry vinegar Fresh mint, for garnish Fresh cilantro, for garnish Fried Parsley: Neutral oil, for frying 1 cup fresh parsley leaves Fried Onions: Neutral oil, for frying 1/4 cup all-purpose flour 1 teaspoon cayenne pepper 1 cup thinly sliced onion rings Fried Capers: 1/2 cup drained capers Neutral oil, for frying Directions For the pork shoulder: One day before cooking, liberally salt the pork shoulder and refrigerate uncovered. When ready to cook, preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders its fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside. Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add the beer and chicken stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid. For the fried parsley: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Add the parsley leaves and fry until crispy, about 1 minute. Remove with a slotted spoon to a paper towel-lined plate. For the fried onions: Put 1/2 inch of oil in a small saucepan and heat over medium heat until 350 degrees F. Mix together the flour and cayenne in a shallow bowl. Dredge the onions in the flour mixture, shaking off any excess. Fry in batches until browned, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. For the fried capers: Pat the capers dry with a paper towel. Fill a small saucepan with 1/2 inch of oil. Add the capers to the cold oil and turn the heat to medium. Cook until the capers are fried and crispy, 3 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter. Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried capers, fried onions, fried parsley, mint and cilantro. 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: 🤍 ► WEBSITE: 🤍 ► FULL EPISODES: 🤍 ► FACEBOOK: 🤍 ► INSTAGRAM: 🤍 ► TWITTER: 🤍 #TheKitchen #FoodNetwork #PorkShoulderPotRoastWithWinterVegetables #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Pork Shoulder Pot Roast with Geoffrey Zakarian | The Kitchen | Food Network 🤍

CARBONARA PERFETTA: la ricetta di GialloZafferano

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00:04:19
08.06.2017

La pasta alla carbonara è una ricetta conosciuta e amata in tutto il mondo! Questo grande classico della cucina italiana viene preparata in mille versioni non sempre “canoniche”, ma la ricetta originale della carbonara è una sola: guanciale rosolato in padella, tuorli d’uovo sbattuti con pecorino, sale e pepe da mescolare a fuoco spento agli spaghetti belli caldi. Utilizzando solo i tuorli e mantecando a fuoco spento si evita lo spiacevole “effetto frittata” e si ottiene la cremina “giusta” per avvolgere la pasta in un connubio di sapori irresistibili! ★ ENGLISH VERSION: 🤍 ★ 00:26 - INGREDIENTI E PREPARAZIONE ★ 01:56 - PREPARAZIONE CREMA UOVA E PECORINO ★ 03:19 - IMPIATTAMENTO ★ VUOI ALTRE VIDEORICETTE? ISCRIVITI AL CANALE E ATTIVA LE NOTIFICHE ► 🤍 CLICCA SULLA CAMPANELLA PER ESSERE AVVISATO TUTTE LE VOLTE CHE PUBBLICHIAMO UNA NUOVA RICETTA! ★ INGREDIENTI, DOSI E PROCEDIMENTO: 🤍 ★ INGREDIENTI (per 4 persone) Spaghetti 320 g Guanciale 150 g Tuorli di uova medie 6 Pecorino romano 50 g Sale fino q.b. Pepe nero q.b. ► RICETTE DI PASTA FACILI E VELOCI 🤍 ► PRIMI PIATTI: TUTTE LE RICETTE 🤍 ► LE RICETTE DI MANUEL 🤍 _ GialloZafferano è il sito di cucina numero 1 in Italia! Vieni a scoprire tantissime ricette facili e veloci, dagli antipasti ai dolci passando per primi e secondi piatti sfiziosi: con noi cucinare diventa facilissimo! ► SCOPRI IL RICETTARIO COMPLETO DI GIALLOZAFFERANO: 🤍 _ ★ SEGUICI SUI SOCIAL! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #food #carbonara

AMAZING PRIME RIB | easy, no-fail standing rib roast recipe

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13.12.2020

Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge. Prime rib (also known as standing rib roast) is up there next to turkey in terms of intimidating recipes. It's a big chunk of meat! Adding to the intimidation is that prime rib is also super pricey. But if you've enjoyed a perfectly roasted prime rib, you also know that it's worth every penny for that beautiful, show-stopping piece of meat. So let's jump to the good news - it's really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you'll get raving accolades all around. You know my motto, simple and foolproof is best. 🖨 Printable Prime Rib recipe: 🤍 Sign up for weekly emails (never miss a recipe!): 🤍 Join the private Facebook group of fellow Downshifters around the world: 🤍 ► PRODUCTS MENTIONED: Cast Iron Pan: 🤍 Instant Read Thermometer: 🤍 Carving Knife: 🤍 ► ALWAYS IN MY KITCHEN: Counter Stools: 🤍 Vitamix Blender: 🤍 Spiralizer: 🤍 Tea Kettle: 🤍 Utensil Holder: 🤍 Flour Jars: 🤍 Salt Cellar: 🤍 Knife Set: 🤍 Cutting Board: 🤍 Glass Mixing Bowls: 🤍 Magnetic Measuring Spoons: 🤍 Magnetic Measuring Cups: 🤍 For everything else I use in my videos, check out the SHOP page on my website: 🤍 ► TIMESTAMPS: 00:00 Intro 00:40 Thaw prime rib 00:51 Choice vs prime grade of meat 01:19 Get your butcher to tie the bones back on 01:34 What size prime rib to buy 01:43 Equipment needed 02:12 Make garlic herb butter 03:20 Blot prime rib dry with paper towels 03:32 Slather prime rib with garlic herb butter 04:17 Roast prime rib in oven 05:16 Let prime rib rest 05:35 Make red wine au jus 06:07 Cut string, remove bones and slice prime rib 07:54 Plate prime rib with sides 08:15 Taste test ► WHAT I'M WEARING Striped Sweater (similar): 🤍 Jeans: 🤍 Linen Apron: 🤍 The music I use: 🤍 - Great music for YouTubers! Disclaimer: product links may include affiliate links. #primerib #beef #recipe

SOURDOUGH STARTER RECIPE (NATURAL YEAST): Guide for beginners

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00:14:48
22.11.2019

Sourdough is a natural yeast made by the fermentation of dough that can be used for sweet or savoury yeast based recipes, like bread or Italian panettone. Italian Master Baker Gabriele Bonci teach us how to make sourdough from a bait, and how to maintain it. This is the ultimate guide to sourdough, both for beginners and pro! ★ WANT MORE RECIPES? SUBSCRIBE NOW: ► 🤍 DON'T FORGET TO TAP ON THE BELL ICON TO RECEIVE ALL NOTIFICATIONS! ★ INGREDIENTS FOR THE STARTER Raisins 50 g High gluten (bread) flour 100 g All-purpose flour 50 g Water 120 g FOR FEEDING: Water 75 g High gluten (bread) flour 100 g All-purpose flour 50 g Cake flour (for the table) a.n. FOR WASHING: Warm water 1 l Sugar 10 g ► LATEST VIDEOS FROM GIALLOZAFFERANO 🤍 ► BEST OF GIALLOZAFFERANO 🤍 _ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: 🤍 ► GialloZafferano YouTube Channel (Italian with subs) 🤍 _ ★ FOLLOW US! ► Facebook: 🤍 ► Instagram: 🤍 ► Pinterest: 🤍 ► Twitter: 🤍 #giallozafferano #sourdoughstarter #sourdough

How to Make Braised Short Ribs with Egg Noodles | Geoffrey Zakarian

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00:04:41
31.01.2022

Watch "The Kitchen" co-host Geoffrey Zakarian show you how to make easy short ribs braised with vegetables, herbs and red wine + served over egg noodles.

Pazta | Pasta pizza recipe #shorts @Aaysha's kitchen | The Zaika Zone

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12.10.2022

#shorts #pizzapasta Pazta | Pasta pizza recipe #shorts 🤍Aaysha's kitchen | The Zaika Zone #youtubrshorts #youtuberecipes #coocking #breakfastrecipe #cookingchannel #streetfood

CARBONARA PERFETTA - #Shorts

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00:01:00
17.01.2022

Il mitico Daniele Rossi ci prepara il cardine della cucina italiana: la CARBONARA! INGREDIENTI: 80 g tuorlo d’uovo 60 g pecorino romano 380 g pasta 180 g guanciale Pepe nero q.b. PROCEDIMENTO: Separiamo i tuorli dagli albumi e poniamoli in una bowl. Grattiamo il pecorino romano e con l’aiuto di un paio di cucchiai di acqua di cottura andiamo ad amalgamare il tutto. Tagliate il guanciale a fette e poi a listarelle spesse circa 1 cm. Fatele rosolare in padella e dividetelo poi dal grasso ormai sciolto in padella. Mettete a bagno maria il nostro composto di tuorlo e pecorino e aggiungiamo un paio di cucchiai del grasso del guanciale. Nel frattempo pestiamo del pepe e andiamo a tostarlo. Aggiungiamo due mestoli di acqua di cottura, la nostra pasta e ultimiamo la cottura gli ultimi due minuti in padella. Aggiungiamo il nostro composto ed infine una parte di guanciale. Fate amalgamare bene il tutto, e concludiamo con una spolverata di pecorino e guanciale. #giallozafferano #giallozafferanoprovacose #giallozafferanoshorts #ricettefacili #ricetteveloci #ricette #carbonara #pasta #primipiatti

Beef Stroganoff Recipe - The Best Beef Stroganoff

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00:05:17
28.03.2011

Learn how to make a Beef Stroganoff Recipe! Visit 🤍 for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Beef Stroganoff Recipe!

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