Author: Geoffrey Zakarian
Author: Food Network
Author: Food Network
Author: Ming Tsai
This burger was born in Oklahoma out of Depression-era resourcefulness: In the 1920s, cooks at El Reno's Hamburger Inn used onions to stretch hamburger meat. That location has closed, but you can try a...
Author: Food Network Kitchen
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Chock full of a trifecta of bacon, sausage and ham, you better believe no one will go hungry after a slice of this quiche. Store-bought pie dough means this dish comes together quickly, and it's the perfect...
Author: Kardea Brown
A food processor makes quick work of chopping ingredients for this red lentil soup that takes inspiration from the Anglo-Indian classic Mulligatawny. Apples add a touch of sweetness, chicken makes it extra-hearty,...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network Kitchen
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor...
Author: Food Network Kitchen
Author: Robert Irvine : Food Network
If you are a fan of Monte Cristos, you'll love this riff on the popular Indian street food egg sandwich. It's every bit as crisp on the outside, ooey-gooey on the inside and dusted all over with confectioners'...
Author: Food Network Kitchen
Author: Jeff Mauro, host of Sandwich King
This is one seriously delicious cheeseburger inspired by the flavors of the Southwest, personal favorites of mine. A luscious, gooey queso sauce made with Monterey Jack cheese takes the place of sliced...
Author: Bobby Flay
Author: Trisha Yearwood
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
If your favorite part of the chicken pot pie is the crust, we've got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making...
Author: Food Network Kitchen
Author: Nancy Fuller
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Giada De Laurentiis
Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy...
Author: Food Network Kitchen
The key to this colorful Mediterranean fish dish is braising thick potatoes, peppers and onions in olive oil with a hint of saffron. Cod is then gently simmered in this vegetable stew with a little chicken...
Author: Food Network Kitchen
Peas, carrots and corn are a good choice because they're all about the same size so they'll cook at the same temperature and time. Also, they're a good size ratio to the rice. Other vegetables can be used...
Author: Food Network Kitchen
Author: Bobby Flay
Author: Food Network
Author: Bobby Flay
Author: Food Network Kitchen
Author: Bobby Flay
Author: Food Network Kitchen
Author: Nancy Fuller
An easy tip to follow when cooking and eating healthy is "Eat the rainbow," and this colorful stir-fry is a great way to start. We use boneless, skinless chicken thighs instead of breasts because a little...
Author: Food Network Kitchen
We eat fish on Christmas Eve - no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day; you can't fit another meat in the pot! As many times as you reheat it, it just...
Author: Rachael Ray : Food Network
Author: Giada De Laurentiis
Author: Food Network Kitchen
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth,...
Author: Food Network Kitchen
Author: Claire Robinson
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network