Author: Robert Irvine : Food Network
This dish is a play on chicken fried steak. Instead of beef, a chicken breast is lightly battered with egg, then fried and smothered with a creamed spinach gravy.
Author: Food Network Kitchen
I like to serve my halibut simply poached in butter, with some fresh wedges of lemon, crunchy salt, and a bit of dill for color. Adapted with permission from "Taste & Technique: Recipes to Elevate Your...
Author: Naomi Pomeroy
Author: Rachael Ray : Food Network
We kept the bok choy in big pieces and stacked the mushrooms caps before slicing to cut down on the veggie prep in this quick weeknight dinner. Use leftover rice if you have it on hand, but a fresh batch...
Author: Food Network Kitchen
When you live-and cook-in Kentucky, you need to know your ribs. Chef Edward Lee starts his baby back rib recipe with a classic dry rub, then cooks the racks low and slow in a sauce spiked with spicy gochujang,...
Author: Edward Lee
Author: Giada De Laurentiis
Knoephla (neh-fla) are little dumplings that came to the Dakotas via German immigrants. Molly calls them the "best- kept secret in the upper Midwest!" She makes this dumpling soup for her daughter, Bernie...
Author: Molly Yeh
Perfect for buffets, parties or weeknight dinners, this 40-minute casserole features seasoned ground beef, tortilla pieces, picante sauce and lots of Cheddar cheese.
Author: Food Network
Author: Food Network
Author: Emeril Lagasse
Author: Katie Lee Biegel
Author: Katie Lee Biegel
Author: Food Network
Author: Giada De Laurentiis
Author: Trisha Yearwood
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Ellie Krieger
Author: Robin Miller : Food Network
Author: Bobby Flay
Author: Emeril Lagasse
With just a few extra minutes of prep time, a classic baked pasta dinner is transformed into an eye-catching pie. To save time, instead of making your own tomato sauce, you can substitute 4 cups of smooth-textured,...
Author: Food Network Kitchen
This easy homemade salad is both nutritious and versatile, with protein-rich canned chicken, flavorful pineapple and water chestnuts delivering delicious flavor and perfect texture.
Author: Kelsey Nixon
No matter what your budget, you can make this dish with all different types of fish. It's nice to try to get a mixture of oily and white fish fillets, alongside things like shellfish, shrimp and squid....
Author: Jamie Oliver
This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature...
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
This recipe is sponsored by Do Good Chicken. Inspired by Moroccan tagine, this fragrant stew combines quick-cooking boneless chicken thighs and chickpeas with summer vegetables, such as zucchini, rainbow...
Author: Food Network Kitchen
Author: Giada De Laurentiis
Why stay stuck in the kitchen when you can grill breakfast for a crowd instead? Not only are these pull-apart sandwiches easier to make outdoors, they are deliciously gooey and satisfying. Trust us: When...
Author: Food Network Kitchen
Author: Food Network
Author: Sandra Lee
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
Author: Rachael Ray : Food Network
Author: Food Network Kitchen
Author: Emeril Lagasse
Author: Food Network
Author: Trisha Yearwood
A tangy cilantro lime vinaigrette is both a marinade and sauce for these Mexican-inspired grilled chicken sandwiches.
Author: Food Network Kitchen
Author: Food Network
Author: Food Network Kitchen
I love meatloaf but don't always have time to wait the hour and change a regular loaf takes to cook. This recipe makes great individual-size meatloaves for the family in about half the time. I like to...
Author: Jet Tila
Author: Giada De Laurentiis
Author: Ree Drummond : Food Network
Author: Food Network Kitchen
One-pan meals are a staple of Gullah cuisine. My gumbo is not to be missed. This dish takes time, but let me tell you-you can taste the love in every bite. I like to serve my Crab Rice over the top of...
Author: Kardea Brown
Author: Food Network
This recipe is so versatile: serve these tenders hot or cold. Cold, pair them with pasta salad. Hot, they're good as is with a simple mixed green salad. Or, top the tenders with tomato sauce and cheese,...
Author: Rachael Ray : Food Network
Author: Rachael Ray : Food Network
In 2018, I was working on a cookbook that I knew would be published in October 2020, one month before a contentious election. I thought, no matter what side of the political aisle you were on, you were...
Author: Ina Garten