Author: Food Network
This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can...
Author: Alejandra Ramos
Author: Ree Drummond : Food Network
Author: Michael Symon : Food Network
Author: Food Network
Tonkatsu (fried pork cutlets) is one of the most popular dishes in Japan. It's commonly served with a bottled sauce (Bull Dog is a beloved brand), but making a homemade version is simple and quick. Slice...
Author: Food Network Kitchen
Author: Sandra Lee
Author: Bobby Flay
Author: Food Network
Author: Rachael Ray : Food Network
Author: Ree Drummond : Food Network
Author: Food Network
Author: Rachael Ray : Food Network
Author: Alton Brown
Author: Tyler Florence
Author: Giada De Laurentiis
Author: Emeril Lagasse
Author: Food Network
Author: Robin Miller : Food Network
Author: Ina Garten
Author: Sandra Lee
Author: Rachael Ray : Food Network
This Chinese-inspired dish uses minimal ingredients with so much flavor. Tossing the beef in cornstarch before cooking makes it extra crispy and gives the stir-fry texture. Feel free to use any vegetable...
Author: Carla Hall
When the Irish call this a full breakfast, they're not kidding. We've given you all the traditional components here, but if you're looking for a smaller meal, feel free to mix and match. Irish bacon is...
Author: Food Network Kitchen
Author: Robin Miller : Food Network
Even in Bordeaux, arguably the wine capital of the world, sometimes you can't quite finish a whole bottle. That's when this marinade comes in handy. A loitering leftover glass of red wine can make for...
Author: Food Network
Author: Giada De Laurentiis
Author: Bobby Flay
Author: Food Network Kitchen
Author: Food Network
Author: Tyler Florence
These barbecue spare ribs are truly an Asian-American dish with a quick, finger-licking sauce. It's the perfect dish if you need a fast, savory meal.
Author: Anita Lo
Author: Food Network
Author: Guy Fieri
Author: Food Network
Calico beans (aka cowboy beans or trucker beans) get their name from the variety of bean colors in the dish. Here we use a trio of canned beans: white navy beans, deep red kidney beans and light brown...
Author: Food Network Kitchen
Author: Ina Garten
Author: Geoffrey Zakarian
Author: Rachael Ray : Food Network
Author: Food Network
Author: Kelly Senyei
Author: Rachael Ray : Food Network
Author: Tyler Florence
Author: Tyler Florence
My pozole verde uses green chiles, cilantro, scallion and tomatillos to build a bright and flavorful green broth for this rich chicken stew. To create a velvety texture and depth of flavor, I add pepitas...
Author: Rick Martinez
Author: Tyler Florence
Author: Food Network
Author: Alton Brown
Author: Trisha Yearwood
Author: Valerie Bertinelli