Author: Food Network
Author: Aida Mollenkamp
Author: Food Network Kitchen
Author: Kelsey Nixon
Author: Giada De Laurentiis
This is an ideal breakfast or brunch to assemble up to a day ahead and bake off in the morning. Healthy cooking doesn't always mean using low-fat products. The full-fat Cheddar and Parmesan together are...
Author: Food Network Kitchen
Author: Food Network Kitchen
"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart...
Author: Bobby Flay
Author: Alton Brown
Author: Molly Yeh
This one-pan dinner comes together faster than it would take for Indian take-out to get to your door. Chicken tenders need only a few minutes to cook in a flavorful sauce spiced with garam masala and curry...
Author: Food Network Kitchen
How to improve on ham-and-cheese quiche? Bake it in an uber-crispy hash brown crust for the perfect breakfast dish for a crowd.
Author: Food Network Kitchen
Author: Valerie Bertinelli
Author: Giada De Laurentiis
Author: Jeff Mauro, host of Sandwich King
Author: Kardea Brown
Hawaiian barbecue has a sweet teriyaki-like flavor. For extra char, we finished these ribs under the broiler.
Author: Food Network Kitchen
Author: Food Network
Author: Ina Garten
Author: Food Network
Author: Giada De Laurentiis
Author: Ree Drummond : Food Network
Author: Ree Drummond : Food Network
Author: Ree Drummond : Food Network
Author: Food Network
Author: Anne Burrell
Author: Ree Drummond : Food Network
This one-pan dish is filled with the flavors of fall. Maple syrup adds sweetness and depth to the tangy cider-infused glaze that coats tender pan-roasted chicken, apple wedges and shallots.
Author: Food Network Kitchen
This is one of our go-to recipes when it gets "cold" in Los Angeles (and by cold we mean like 50 or 60 degrees F). It's great to serve by itself or over rice, but we like to hollow out a large sourdough...
Author: Jet Tila
Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in,...
Author: Food Network Kitchen
In this recipe, there is some extra busywork to make these crisped orange peels. If you want to save time, simply add some orange sections and zest at the last minute instead. Want to make it spicy, add...
Author: Alex Guarnaschelli
Author: Ina Garten
Author: Tyler Florence
Author: Ina Garten
Author: Ree Drummond : Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Sandra Lee
Author: Food Network Kitchen
The way tender flank steak shreds into thin pieces gives this dish the name that translates literally to "old clothes." My abuela would first cook the meat in her stovetop pressure cooker, shred it and...
Author: Gabriela Rodiles
Author: Valerie Bertinelli
Author: Food Network Kitchen
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Author: Rachael Ray : Food Network
Author: Marc Murphy
Author: Food Network
Author: Food Network
Author: Michael Symon : Food Network
Author: Food Network
This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like...
Author: Alex Guarnaschelli