Author: Guy Fieri
If you love risotto but want something quicker, this simple orzo takes half the time. Rich cheese and cream are switched out for tangy Greek yogurt and goat cheese for equally satisfying creaminess. Sweet...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Guy Fieri
Author: Food Network
Author: Tyler Florence
The natural richness of salmon and it's high amount of Omega-3's makes it a great choice for a healthy meal that doesn't need much added fat. By stuffing a mixture of fresh herbs into the fillets, through...
Author: Food Network Kitchen
Author: Anne Burrell
Author: Emeril Lagasse
Instead of marinating the meat, which is typical of Korean BBQ, these pork chops are brushed in a nutty hoisin glaze while they're on the grill. Grilled veggies, tossed in that same sweet and spicy glaze...
Author: Food Network Kitchen
This is a simple pan-baked chicken dish - the sort of food I absolutely love to eat. As everything cooks together in 1 dish, all the beautiful flavors get mixed up. This is what it's all about! With a...
Author: Jamie Oliver
Author: Rachael Ray : Food Network
Author: Bobby Flay
Author: Ree Drummond : Food Network
Author: Jeff Mauro, host of Sandwich King
Author: Food Network
Author: Bobby Flay
The secret ingredient in this recipe is time (although there's thyme too). Letting the pork slowly braise in the tomato sauce builds a deep and rich flavor. We loved this served over pappardelle but it's...
Author: Food Network Kitchen
An avocado half makes the perfect vessel for this fresh, herb-flecked crab salad. With each spoonful, the rich avocado is the perfect foil to the sweet crabmeat and spicy horseradish dressing.
Author: Food Network
Philippine adobo is a popular Filipino dish and cooking style that can be made with meat, seafood, or vegetables marinated in soy sauce, garlic, vinegar and spices. My version is made easier by letting...
Author: Jeff Mauro, host of Sandwich King
Author: Tyler Florence
Author: Alex Guarnaschelli
Author: Rachael Ray : Food Network
Author: Trisha Yearwood
Author: Food Network
Author: Food Network
The trick to making sure that the bottoms of your pies are crispy and cooked through is pre-heating the sheet pan first. Because the filling is pre-cooked, the oven is set to a high temperature to speed...
Author: Food Network
Author: Sunny Anderson
A very quick bread to make as it only needs one prove. Great for filling with salad, salsas and grilled meats, and especially tasty cooked on barbecues. Also great served with all the tapas recipes.
Author: Jamie Oliver
Author: Food Network
Author: Alex Guarnaschelli
Author: Food Network Kitchen
Author: Food Network
Author: Rachael Ray : Food Network
Chili oil and fresh ginger kick up the spice in this fried rice with cashews and chicken thighs.
Author: Food Network Kitchen
Author: Geoffrey Zakarian
Put leftover roast turkey to good use in this simple, flavor-packed chili. Using fire-roasted tomatoes gives it an extra layer of toasty flavor, but regular diced tomatoes work fine, too. For a change-up...
Author: Food Network Kitchen
Corned beef shrinks by about 50%, so for generous servings (and leftovers if you're lucky), buy about one pound of meat per person. If I'm serving it early in the day, I like to set this up before bed...
Author: Food Network
Author: Marcela Valladolid
Author: Food Network
Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so...
Author: Food Network Kitchen
Author: Virginia Willis
Author: Katie Lee Biegel
Author: Kardea Brown
Author: Food Network
Author: Ina Garten Bio & Top Recipes
Author: Food Network Kitchen