Cooking the ravioli in one skillet all the way through means there is no need to boil, drain and reserve the starchy cooking water. The residual cooking water will thin out the pesto just enough for a...
Author: Food Network Kitchen
Author: Food Network
Author: Giada De Laurentiis
An American classic, Waldorf salad gets its name from the majestic Waldorf-Astoria Hotel in New York City, where it was first served in 1896. Crunchy, sweet, savory, and satisfying, it is the perfect use...
Author: Food Network
The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.
Author: Food Network Kitchen
This recipe is for the ultimate garlic lover. Chicken thighs are braised until tender in a rich, roasted garlic sauce, then topped with fried garlic chips. There's even enough roasted garlic paste to whip...
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Food Network
Author: Ellie Krieger
In my home, one of our go-to dishes for Chinese takeout is chicken and broccoli. It's so flavorful and never dry! The secret to the super tender meat is velveting, the technique of cooking marinated proteins...
Author: Food Network Kitchen
Author: Ellie Krieger
Traditionally, Nashville hot chicken sandwiches are seasoned with spices, dredged and fried before getting dipped in a spicy paste or sauce and served with white bread and pickles. Mine is similar but...
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
Author: Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Y'all know that I love anything lemon, so these tender, sweet rolls are a favorite of mine for breakfast or brunch. Topped with a speckled poppy seed and lemon-cream cheese frosting, these babies are sure...
Author: Kardea Brown
Author: Food Network
Author: Rachael Ray : Food Network
Thanks to your Instant Pot® (a slow cooker, pressure cooker and stove-top stand-in, all in one), the beans for this creamy soup don't need to be soaked overnight. And they cook, under pressure, for just...
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean...
Author: Jet Tila
Author: Guy Fieri
Three words: fancy Frito® pie. We love eating the classic out of the bag (who doesn't?) but this deep-dish version is packed with Frito® flavor -- in the crust, chili and topping.
Author: Food Network Kitchen
This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt) and chicken thighs. Midweek? A meat-free menu to lighten things up.
Author: Rachael Ray : Food Network
Author: Anne Burrell
Author: Michael Symon : Food Network
This is a kid-friendly twist on the classic Italian combination of broccoli rabe and sausage. We discovered that cooking mini pierogies pot-sticker style in a hot skillet saved time (no waiting for water...
Author: Food Network Kitchen
Author: Emeril Lagasse
Author: Food Network Kitchen
Author: Kardea Brown
Author: Rachael Ray : Food Network
Author: Food Network
Reserve leftover scraps of veal for Pasta e Fagioli with Roasted Garlic Soup.
Author: Rachael Ray : Food Network
Author: Food Network
Author: Robert Irvine : Food Network
Author: Food Network
Author: Valerie Bertinelli
Author: Marcela Valladolid
Author: Ellie Krieger
This recipe is sponsored by Do Good Chicken. In a lighter take on the trendy retro dish, chicken breasts and fresh seasonal stone fruit replace the usual quartered chicken and dried fruit. They're marinated...
Author: Food Network Kitchen
Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.
Author: Food Network Kitchen
Author: Aida Mollenkamp
Author: Food Network
"This dish utilizes a really simple technique of roasting salmon at a very low temperature," says Jerry Traunfeld. "I pair it with a white wine and butter sauce and top it with rough chopped herbs. It's...
Author: Jerry Traunfeld
Author: Michael Symon : Food Network
Author: Food Network
Author: Michael Symon : Food Network
Author: Giada De Laurentiis