Enchiladas have always been thought of as Mexican "soul food" because of their bright, reassuring flavors. These enchiladas suizas, or Swiss-style enchiladas, are simple to make and boast a creamy, savory...
Author: Rick Bayless
Author: Geoffrey Zakarian
Author: Nancy Fuller
Author: Bobby Flay
Author: Giada De Laurentiis
These crispy chicken strips taste super-fancy, but the whole recipe (including the dipping sauce) comes together so easily, it can be an everyday meal. The dip is based on a Spanish romesco sauce and is...
Author: Food Network Kitchen
Author: Food Network
Author: Ree Drummond : Food Network
Author: Bobby Flay
Author: Food Network
This rigatoni has its roots in Calabria, but the recipe comes from Chicago chef Tony Mantuano's own nonna, who slow braises pork ribs in tomato sauce to make a rich and hearty ragù.
Author: Tony Mantuano
Author: Anne Burrell
Author: Giada De Laurentiis
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
The late Chef Paul Prudhomme is credited with creating blackened fish in the 1980s. I believe the technique is misunderstood even though it's a fantastic recipe. The secret is simple: fat (either butter...
Author: Food Network
Author: Bobby Flay
Author: Rachael Ray : Food Network
Author: Food Network
Author: Food Network
Author: Aaron McCargo Jr.
Author: Food Network
Author: Food Network
Author: Food Network
This fragrant soup is a great way to use up leftover rotisserie chicken. Even if you only have half of a chicken left, use the bones for the stock and whatever meat you have left can go in at the end.
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
This plant-based version of asparagus soup gets its creaminess from coconut milk and is complemented by fresh notes of lemongrass. If you haven't used lemongrass before, it is often found now in the produce...
Author: Carla Hall
This casserole has layers of big flavor from clever ingredients like spices, tomato paste, a chipotle pepper in adobo sauce and pickled jalapenos. That way we don't have to rely on too much cheese (which...
Author: Food Network Kitchen
Years ago, I studied abroad in the beautiful city of Florence, Italy. During my 6 months in Tuscany I didn't have one bad meal--even the gas station food was something special. One evening my friend and...
Author: Danielle Sepsy
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Robin Miller : Food Network
Author: Patrick and Gina Neely : Food Network
Author: Melissa d'Arabian : Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Melissa d'Arabian : Food Network
Author: Food Network
I learnt this technique for cooking asparagus from one of the nonnas I met at the market in Rome. By frying, then adding a little liquid and reducing to a low temperature, you ensure the flavours combine...
Author: Jamie Oliver
Author: Melissa d'Arabian : Food Network
Author: Food Network Kitchen
Author: Sandra Lee
Author: Trisha Yearwood