Author: Food Network Kitchen
Author: Giada De Laurentiis
Author: Ina Garten
Author: Nancy Fuller
This is a really simple, quickie pork chop dish that looks and tastes amazing. We'll use some peaches to bring out that nice, fresh summer flavor and the drippings to make a great pan sauce.
Author: Seamus Mullen
From the cookbook author Anne Willan, I learned her version of this classic recipe during my stay at her home in Burgundy. To tell the truth, I like it even better than sauteed chicken in wine, because...
Author: Food Network
Author: Food Network
Author: Marcela Valladolid
Author: Jeff Mauro, host of Sandwich King
Author: Ina Garten
Author: Ree Drummond : Food Network
Author: Rachael Ray : Food Network
Author: Ree Drummond : Food Network
Author: Nancy Fuller
Author: Food Network
This entree is vegetarian, but the mushrooms make it hearty enough for non-vegetarians too. The flavors are perfect for the colder weather of fall.
Author: Food Network Kitchen
Our bolognese is rich and meaty, yet surprisingly light on the tomato. Instead, its base is made from a classic combination of wine and milk. The combination of pork, beef and pancetta adds a complex depth...
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Giada De Laurentiis
Author: Ree Drummond : Food Network
Author: Bobby Flay
Author: Ree Drummond : Food Network
This lemon-and-herb chicken dish is a trifecta of everything you and your other half need for a well-balanced meal. The best part of all? It really does come together in no time. While you have the potatoes...
Author: Food Network
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4...
Author: Food Network
Author: Giada De Laurentiis
Author: Food Network
Author: Ree Drummond : Food Network
We used an air fryer to turn spareribs into a quick and easy weeknight dinner. Separating the ribs helps them to fit in the fryer, cook quickly and get an even, golden crust all over. Make sure you dip...
Author: Food Network Kitchen
Author: Geoffrey Zakarian
The hallmarks to perfect grilled steaks are a great charred crust with some grill marks, seasoning generously and nailing the temperature (doneness). Always consider the thickness of the steak when cooking,...
Author: Jet Tila
Author: Rachael Ray : Food Network
Our favorite bread for making French toast is pain de mie for its neutral flavor and spongey texture, which helps it absorb the egg mixture without falling apart. It's sometimes hard to find, so you can...
Author: Food Network Kitchen
Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in...
Author: Alejandra Ramos
Author: Jeff Mauro, host of Sandwich King
There's not one "right" way to make a falafel. So if you like less onion, put in less onion. If you like more herbs, put in more herbs. More spice, more spice. It's really up to you.
Author: Amanda Cohen
Author: Anne Burrell
Author: Patrick and Gina Neely : Food Network
Author: Giada De Laurentiis
Author: Rachael Ray : Food Network
Author: Michael Symon : Food Network
Author: Food Network
This dish screams easy summertime dinner and takes advantage of peak tomato season. Juicy heirlooms are a bed for the fish and sweet cherry tomatoes are lightly charred to give the vinaigrette a subtle...
Author: Food Network
Author: Ellie Krieger
Author: Food Network
Author: Food Network Kitchen
Author: Giada De Laurentiis
Author: Bobby Flay
The sauce in this recipe has always been our "mother" competition sauce--the base we use to make the sauces we serve for competition judges. It is very forgiving for tweaking, so use it as a palette with...
Author: Food Network
Author: Michael Symon : Food Network
Author: Food Network