Comfort Food Videos

One-Pot Wonders

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Beef Stew With Root Vegetables

Ree adds root vegetables to her beef stew to make a hearty one-dish meal.

Now Playing 04:06

Beef Stew With Root Vegetables

Ree adds root vegetables to her beef stew to make a hearty one-dish meal.

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Now Playing 01:12

One-Pot Spaghetti with Fresh Tomato Sauce

How far can one pot go? Find out with this unique play on an old favorite. Mix fresh tomato and basil with spaghetti for a quick, mouthwatering dinner. Buon appetito from Our Food Network Kitchen.

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Now Playing 01:01

One-Pot Mac and Cheese

Try creamy mac and cheese goodness with half the clean up time.

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Now Playing 03:48

Chicken Soup With Matzo Balls

Ina uses her rich homemade stock to make chicken soup with matzo balls.

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Now Playing 02:52

AB's New England Clam Chowder

Bring the seaside inside with a bowl of Anne's New England clam chowder.

Now Playing 03:41

Ree's Chicken Spaghetti

Your family will love Ree's Chicken Spaghetti as much as her family does.

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Now Playing 03:37

Lobster Macaroni and Cheese

The Neelys make comfort food for grownups: Lobster Macaroni and Cheese.

Now Playing 04:04

Schoolday Chicken and Noodles

Ree's chicken and noodles prove to be a great lunch for a busy schoolday.

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Chicken Pot Pie Casserole

Alton Brown's dish is a cross between chicken pot pie and casserole.

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Now Playing 06:19

Spaghetti & Meatball "Stoup"

Rachael prepares a satisfying meal with a twist on spaghetti and meatballs.

Now Playing 02:05

Pimiento Cheesy Mac

Pimiento Cheesy Mac: two favorite comfort foods in one quick and easy dish!

Now Playing 03:49

Granddad Jack's Brunswick Stew

Trisha teaches her nephews to make their Granddad Jack's Brunswick Stew.

Now Playing 03:52

Grilled Chicken Caesar Mac

A cross between mac and cheese and grilled chicken Caesar salad: hail yes!

Now Playing 03:53

Chicken Tortilla Casserole

The South meets South of the Border in Trisha's Chicken Tortilla Casserole.

Now Playing 02:45

Mac and Cheese Throwdown

Whose dish will prove itself to be the best macaroni and cheese in America?

Now Playing 03:57

Mac-n-Smoked-Gouda Casserole

Rachael makes a meal that will travel: her Mac-n-Smoked-Gouda Casserole.

Now Playing 01:55

Rice Cooker Mac and Cheese

Food Network Kitchens Jonathan makes quick mac and cheese in a rice cooker.

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Now Playing 05:24

Macaroni and Cheese

Sunny makes her spicy version of her mom's macaroni and cheese.

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Now Playing 03:26

Zesty Tuna Noodle Casserole

Sunny makes a zesty cheese version of the classic Tuna Noodle Casserole.

Now Playing 04:29

Lean Ground Turkey Ranch Chili

Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili.

Now Playing 04:08

Neelys' White Chicken Chili

The Neelys make quick chili with rotisserie chicken and canned white beans.

Now Playing 03:25

Broccoli Cheese Soup With Ham

A generous amount of ham adds smoky goodness to Ree's Broccoli Cheese Soup.

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Now Playing 04:00

Trisha's Chickless Pot Pie

Chickless Pot Pie is Trisha's vegan-friendly version of a comfort classic.

Now Playing 03:09

Mexican Lasagna

Rachael's making a south-of-the-border take on a classic favorite: lasagna.

Now Playing 04:56

Mac and Cheese With Bacon

Tyler makes the ultimate kid-friendly dish, macaroni and cheese with bacon.

Now Playing 04:49

Turkey-Quinoa-Stuffed Peppers

Guy serves turkey-and-quinoa-stuffed peppers with tomatillo-avocado sauce.

Now Playing 03:31

Chorizo and Turkey Chili

The longer Rachael's Chorizo and Turkey Chili sits, the better it gets.

Now Playing 04:14

Ree Drummond's Perfect Pot Roast

Watch The Pioneer Woman’s Ree Drummond crack the code to making the perfect pot roast. The meat in this dish is so tender it falls off right off the bone. To make this dish follow these steps. 1. Preheat the oven to 275 degrees F. 2. Generously salt and pepper the chuck roast. 3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate. 4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions. 5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate. 6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway. 7. Add in the onions and the carrots, along with the fresh herbs. 8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

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