Author: Sandra Lee
Author: Trisha Yearwood
Lasagne, as everyone knows, is a dish of wide flat noodles, sometimes green from spinach (lasagne Verdi), sometimes with ruffled edges (lasagne ricce). The classic, austere version from Bologna alternates...
Author: Food Network
Author: Rachael Ray : Food Network
Author: Sandra Lee
Author: Food Network
Author: Ellie Krieger
Author: Bobby Flay
Similar to chicken piccata, this recipe is easy yet delicious. "Paillard" is a French technique of pounding meat flat before cooking. It works well for chicken breasts because they become tender and cook...
Author: Michael Ruhlman
Author: Sandra Lee
Rotisserie chicken, "pollo a la brasa" in Spanish, is hands-down one of the staple foods consumed in cities across Peru. Typically served with a simple side salad, French fries and the equally famous aji...
Author: Food Network
Author: Jamie Oliver
Spätzle (pronounced "shpetz-luh") is a German-Austrian version of fresh pasta. Austrian chef Wolfgang Ban uses plenty of eggs, which makes the noodles very fluffy, and adds a pinch of nutmeg. This recipe...
Author: Wolfgang Ban
Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the...
Author: Rachael Ray : Food Network
The combination of earthy dried chiles and fruity pineapple are hallmarks of al Pastore. But so are long marination times and slow roasting. These speedy tacos are far from al Pastore, but they do bring...
Author: Food Network Kitchen
This sheet pan dinner is loaded with summer corn, tomatoes, fennel and shrimp. The whole thing is broiled together, so you can have it on the table in a flash. Top with feta, fresh basil and a squeeze...
Author: Food Network Kitchen
Author: Food Network
Author: Ree Drummond : Food Network
Author: Ree Drummond : Food Network
Author: Michael Symon : Food Network
This chilled velouté is made with humble ingredients, but with a little technique, the leeks, potato, and silky crème fraîche come together for a bowl of pure luxury. Though its namesake is the spa...
Author: Daniel Boulud
Author: Patrick and Gina Neely : Food Network
Author: Rachael Ray : Food Network
Author: Patrick and Gina Neely : Food Network
Author: Ellie Krieger
Author: Jeff Mauro, host of Sandwich King
Author: Damaris Phillips
Author: Guy Fieri
Author: Tyler Florence
Author: Valerie Bertinelli
Author: Ina Garten
Author: Food Network Kitchen
Author: Food Network
Author: Rachael Ray : Food Network
Author: Food Network
This roasted pork is a staple at Chinese restaurants, typically hung on hooks in front of a display window, glossy red on the outside, juicy on the inside (see Cook's Note). As for the flavor, it can lean...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Damaris Phillips
Author: Food Network
Author: Food Network
Author: Food Network
Author: Giada De Laurentiis
Author: Guy Fieri
This recipe is a love letter to one of my favorite restaurants in Brooklyn. The chef does a play on pasta c'anciuova e muddica atturrata, which is Sicilian-style pasta with anchovies and toasted breadcrumbs,...
Author: Food Network Kitchen
Venison is a fantastic lean dark meat. You can swap the celeriac for parsnips, Jerusalem artichokes or even fennel, but you must keep the ratio of potatoes in there so it tastes delish.
Author: Jamie Oliver
Author: Food Network