Chefs Judy Cage, Harrison Bader, Brandon Williams and Britt Scholler compete in a three-round showdown, starting with tacos, moving on to Sunday brunch and ending with a midnight snack. Who will rise to the top?
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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!

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Supermarket Stakeout: Chefs Spice Up the Night with Taco Dishes | S1E4 FULL EP https://youtu.be/u6DAi3_f2kI

The content discusses the importance of exercise for maintaining cardiovascular health and reducing the risk of heart disease. It highlights the benefits of regular physical activity, such as improving blood circulation, reducing cholesterol levels, and managing blood pressure. The article emphasizes the role of aerobic exercises, strength training, and flexibility exercises in promoting heart health. It also provides tips on how to incorporate exercise into daily routines and suggests consulting a healthcare professional before starting any new fitness regimen. Overall, the content stresses the significance of staying active to protect and improve heart health.

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Molly Yeh’s tip for crunchy, juicy chicken nuggets: Use mayo and crushed pretzels to coat the chicken! 🥨🍗

#GirlMeetsFarm, Sundays @ 11a|10c from 10/4/20 to 12/27/20.

Get the recipe ▶ https://foodtv.com/2SKpNOF
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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!

Pretzel Crusted Chicken Nuggets Salad
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 50 min
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Chicken:
Nonstick cooking spray, for the baking sheet
1/2 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup grated Parmesan
1 teaspoon garlic powder
Freshly ground black pepper
3 heaping cups pretzels, preferably Dot’s Homestyle Pretzels, finely crushed (a few larger pieces are okay)
1 pound boneless, skinless chicken breast, cut into 1-inch bite-sized pieces, patted dry

Dressing:
1/2 cup plain Greek yogurt
1/4 cup grated Parmesan
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 shakes Worcestershire sauce
Lots of freshly ground black pepper
Pinch kosher salt
1 clove garlic, grated with a fine zester
Juice and zest of 1/2 lemon

Salad:
10 ounces chopped kale or baby kale
1/2 cup shaved or grated Parmesan, plus more for serving
4 radishes, thinly sliced
1 avocado, sliced

Directions

For the chicken: Preheat the oven to 425 degrees F. Set a wire rack in a rimmed baking sheet and spray the rack with nonstick spray. Set aside.

Combine the mayo, mustard, Parmesan, garlic powder and a few turns of pepper in a large bowl. Add the pretzels to a separate bowl or large shallow dish. Coat the chicken all over in the mayo mixture, then the crushed pretzels, and transfer to the wire rack, spacing it out evenly. Spray the chicken with cooking spray and bake until fully cooked, with an internal temperature of 165 degrees F, 12 to 18 minutes.

For the dressing: Combine the yogurt, Parmesan, oil, mustard, Worcestershire, pepper, salt, garlic, lemon juice and zest in a bowl and adjust the seasoning as needed.

For the salad: Toss together the kale, Parmesan and radishes in a large bowl. Top with the avocado slices, chicken and more shaved Parm as desired.

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Molly Yeh’s Pretzel Crusted Chicken Nuggets Salad | Girl Meets Farm | Food Network


The content discusses the importance of employee recognition in boosting morale, engagement, and productivity in the workplace. It highlights various ways organizations can show appreciation for their employees, such as through verbal praise, tangible rewards, or creating a positive work environment. Recognizing employees for their hard work and achievements can lead to increased job satisfaction, loyalty, and overall job performance. It emphasizes the need for consistent and genuine recognition to foster a positive work culture and improve employee motivation. Ultimately, employee recognition is crucial for creating a happy and motivated workforce.

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Michael upgrades a popular cut of meat by adding a secret ingredient to his garlicky butter!
#MichaelSymon #SymonDinners #FoodNetwork #GrilledStripSteak
Get the recipe ▶ https://foodtv.com/3OpN5XN
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Sun’s out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.

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

Grilled Strip Steak with Anchovy Garlic Butter
RECIPE COURTESY OF MICHAEL SYMON
Level: Easy
Total: 2 hr 15 min (includes cooling and resting times)
Active: 30 min
Yield: 4 servings

Ingredients

1 head garlic, top cut off
Olive oil, for drizzling
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, at room temperature
2 whole white anchovies
1 tablespoon finely sliced fresh chives
Two 16-ounce strip steaks
3 tablespoons Dijon mustard

Directions

Special equipment: heavy-duty foil

Set up a grill for indirect heat by building the coals on one side only. If using a gas grill, heat one side only to medium-high heat.

Place the head of garlic, cut side up, on a piece of heavy-duty foil. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Seal the foil, then place the garlic on the indirect-heat side of the grill to roast with the grill lid closed, 45 minutes. Check the garlic by peeling back the foil to see if it is completely softened and golden brown. If not, re-seal the foil, place back on the grill and continue to roast for another 15 to 20 minutes. Pull the garlic off the grill and set aside with the foil open so the garlic can cool down to be safe to handle.

To a mixing bowl, add the butter. Put a pinch of salt on a cutting board and place the anchovies on top of the salt. Roughly chop the anchovies; then, using the side of your knife, start smearing the anchovies into the salt, creating a paste. Add the anchovies to the butter. Add the chives and squeeze the roasted garlic cloves into the bowl. Lightly season with salt and pepper, then mash the compound butter with a fork, incorporating into a smooth paste. Set aside.

Allow the chill to come off the steaks 30 minutes prior to grilling. Brush the steaks on all sides with the mustard, then sprinkle well with salt and pepper. Place the steaks on the indirect-heat side of the grill, then close the lid and cook until the internal temperature of the steaks reads 105 degrees F, 7 to 10 minutes per side. Move the steaks to the direct-heat side of the grill and sear each steak on both sides until the desired temperature. Remove the steaks from the grill and allow to rest for 10 minutes.

Meanwhile, spoon the anchovy butter over the surface of the steaks. It will melt right into them. Slice the steaks and serve with any remaining butter.

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Michael Symon’s Grilled Strip Steak | Symon Dinner’s Cooking Out | Food Network


The content discusses the importance of implementing sustainability practices in businesses to reduce environmental impact and promote long-term success. It emphasizes the need for companies to adopt sustainable strategies such as waste reduction, energy efficiency, and responsible sourcing to create a positive impact on the planet and society. The article also highlights how consumers are placing a greater importance on environmentally responsible companies and how adopting sustainability practices can result in cost savings and improved brand reputation. Overall, the content stresses the benefits of incorporating sustainability into business practices for both the environment and the bottom line.

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Kardea makes a cold, refreshing and vibrant no-bake dessert for cheesecake lovers!
Watch #DeliciousMissBrown on #StreamOnMax!
Get the recipe ▶ https://foodtv.com/3E8XL6g
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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

Strawberry Lemon Cheesecake Bars
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 4 hr 35 min (includes chilling time)
Active: 35 min
Yield: 8 to 10 servings

Ingredients

Crust:

One 11-ounce box vanilla wafer cookies
3 tablespoons granulated sugar
1 teaspoon lemon zest, plus more for garnish
1/4 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted

Filling:

1 cup heavy cream
Three 8-ounce blocks full-fat cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
2 cups confectioners’ sugar
1 1/2 cups sour cream, at room temperature
1 quart strawberries, sliced

Directions

For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.

Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.

For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.

Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners’ sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.

Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

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#KardeaBrown #DeliciousMissBrown #FoodNetwork #CheesecakeBars

Kardea Brown’s Strawberry Lemon Cheesecake Bars ​| Delicious Miss Brown | Food Network


The content discusses the benefits of incorporating mindfulness practices into daily life, such as reducing stress, improving mental health, and increasing self-awareness. Mindfulness involves being present in the moment, paying attention to thoughts and feelings without judgment, and practicing techniques like meditation and deep breathing. By integrating mindfulness into everyday routines, individuals can cultivate a greater sense of calm, enhance focus and productivity, and build resilience to cope with life’s challenges. Research suggests that regular mindfulness practice can positively impact overall well-being and help individuals lead healthier, more balanced lives.

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The cast of the kitchen show how to get the perfect poach with three different foods — eggs, salmon and pears! #SunnyAnderson #JeffMauro #KatieLee #GeoffreyZakarian #TheKitchen #FoodNetwork #HowToPoach
Watch #TheKitchen, Saturdays at 11a|10c and #StreamOnMax!
Get the recipe for Poached Eggs ▶ https://foodtv.com/489cQmT
Get the recipe for Poached Salmon ▶ https://foodtv.com/3EE8KFT
Get the recipe for Poached Pears ▶ https://foodtv.com/3PDHiOY
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

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

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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How to Poach (Eggs, Salmon and Pears) | The Kitchen | Food Network


The content discusses the benefits of eating a plant-based diet, highlighting how it can reduce the risk of chronic diseases such as heart disease, diabetes, and certain types of cancer. Plant-based diets are rich in essential nutrients and antioxidants, help in maintaining a healthy weight, and support better overall health. They are also more sustainable for the environment and can contribute to lowering greenhouse gas emissions. By increasing the consumption of fruits, vegetables, whole grains, and legumes, individuals can experience improved health outcomes and contribute to a more sustainable food system.

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