Author: Bobby Flay
Author: Food Network
The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy...
Author: Andrew Zimmern
Author: Food Network
Author: Food Network
Author: Roger Mooking
Author: Food Network
Author: Food Network Kitchen
Author: Sandra Lee
Author: Trisha Yearwood
Author: Food Network Kitchen
Author: Food Network
Author: Robin Miller : Food Network
Author: Food Network
Author: Aaron McCargo Jr.
Author: Robert Irvine : Food Network
Boiled gnocchi are fabulous tossed with butter and showered with fresh white truffle shavings. For a homey spin, toss boiled gnocchi with butter and a little cream to moisten, top with grated Parmesan,...
Author: Food Network
Author: Judy Joo
Author: Food Network
Author: Rachael Ray : Food Network
Author: Giada De Laurentiis
This recipe is sponsored by Cabot Creamery Co-operative. Rotisserie chicken is the time-saving secret to this mash-up of two crowd-pleasing foods. Stuff corn tortillas with a cheesy Buffalo filling and...
Author: Food Network Kitchen
Author: Rachael Ray : Food Network
Author: Food Network Kitchen
Take juicy beef sliders to the next level by pairing them with an irresistible cheesy topping inspired by Mexican rajas con crema. Pretzel slider buns have the perfect amount of structure to stand up to...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Tyler Florence
Author: Rachael Ray : Food Network
Author: Kelsey Nixon
Everyone will love this fun spin on classic tomato soup, which tastes just like pizza sauce! We use leftover Parmesan rinds, plus garlic and Italian seasoning to elevate it.
Author: Food Network Kitchen
Author: Bobby Flay
Author: Food Network
Author: Geoffrey Zakarian
Author: Food Network
Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls
Author: Food Network
Author: Jamika Pessoa
Author: Food Network
Matzo brei is traditionally a Passover dish made with soaked matzo and eggs, but I like to eat it year-round. If you don't have matzo, you can use pita chips, crackers or bagel chips...you can really brei...
Author: Molly Yeh
Author: Food Network
The base of this fully loaded Caesar salad is an easy dressing made with pantry staples. Then we amp up the flavor by grilling all the components, adding a delicate smokiness. If you've never used cedar...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Alton Brown
Kardea Brown's grandma has been making this macaroni and cheese for more than 50 years - and before that, her great-grandmother made it. It's a staple at family gatherings, especially during the holidays....
Author: Kardea Brown
Author: Dave Lieberman
Author: Food Network
Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is...
Author: Food Network
Author: Sandra Lee
Author: Giada De Laurentiis