Author: Bobby Flay
Author: Ina Garten
Author: Tyler Florence
Author: Food Network
Author: Alton Brown
Author: Katie Lee Biegel
This classic French salad, with its vibrant composition of fresh and cooked vegetables, unctuous oil-cured tuna, anchovies, and soft-boiled eggs, is filling enough to be a meal. Chef Boulud offers two...
Author: Daniel Boulud
Author: Melissa d'Arabian : Food Network
Author: Bobby Flay
Author: Ree Drummond : Food Network
Author: Giada De Laurentiis
Forget mashed potatoes as a side dish and reinvent meatloaf with this spud-stuffed version. The potatoes are ready in no time, thanks to your microwave, and could easily become a weeknight go-to recipe...
Author: Food Network Kitchen
Author: James Briscione
Author: Bobby Flay
Cook's Note: The no-boil lasagna noodles can be substituted with fresh spinach lasagna sheets. Look for fresh lasagna sheets in the refrigerated section of specialty markets.
Author: Giada De Laurentiis
Author: Geoffrey Zakarian
Author: Food Network
Author: Food Network
Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.
Author: Cat Cora
This hearty meatless breakfast casserole is a great way to use up stale bread. The cubes on top bake into a delicious crunchy crust that just might be the best part! The whole thing can be assembled the...
Author: Food Network Kitchen
The pellet grill might be the best thing to happen to barbecue since fire was invented! With no need to constantly tend a fire or monitor smoke and heat, it makes smoking much easier. We tested out baby-back...
Author: Food Network Kitchen
Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your...
Author: Food Network Kitchen
Author: Food Network
Author: Ree Drummond : Food Network
Author: Rachael Ray : Food Network
Author: Ree Drummond : Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Patrick and Gina Neely : Food Network
Author: Trisha Yearwood
Author: Food Network
Author: Robin Miller : Food Network
Author: Food Network Kitchen
Author: Rachael Ray : Food Network
Author: Food Network
Tips: Cook the broccoli rabe the night before and you'll be way ahead. Whatever you do, read the recipe through start to finish before you get started. It's a little out of the ordinary but relatively...
Author: Food Network
Author: Nancy Fuller
Author: Ina Garten
Author: Food Network
Author: Alex Guarnaschelli
Inspired by the flavors of Southeast Asia, GZ makes his take on Vietnamese bun with rice vermicelli, grilled soy-lime shrimp and julienned carrots and daikon. In place of the usual tangy fish sauce dressing,...
Author: Geoffrey Zakarian
Author: Alton Brown
Author: Food Network
Author: Emeril Lagasse
Author: Bobby Flay
Author: Bobby Flay
Using a cedar plank to grill salmon is an effortless way to add enormous flavor to your dish. The fish takes on a lovely smokiness, stays wonderfully moist and the skin doesn't stick to the grates. We...
Author: Food Network Kitchen