Millet is one of the most delicate of grains and can be prepared in three very distinct ways-it can be popped, toasted and simmered into a fluffy pilaf (as in this recipe) or left untoasted and made into...
Author: Food Network Kitchen
Author: Sandra Lee
Author: Amy Thielen
Author: Ingrid Hoffmann
Author: Food Network Kitchen
Cooking butter until lightly browned is a simple way to add rich nutty flavor to an otherwise straightforward dish. In this recipe, I added fresh oregano and red pepper flakes to the butter as it browns,...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network
Author: Emeril Lagasse
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Ree Drummond : Food Network
Author: Food Network
Author: Michael Chiarello : Food Network
Author: Kardea Brown
Author: Giada De Laurentiis
Author: Valerie Bertinelli
Author: Food Network
Author: Food Network Kitchen
Author: Food Network
Onions are probably one of my favorite pantry ingredients: they're inexpensive, full of flavor and have a long shelf life. However, they don't always get to be the star of the show-until now! The air fryer...
Author: Carla Hall
Author: Rachael Ray : Food Network
Author: Sandra Lee
Author: Food Network
Author: Bobby Flay
These onions agrodolce, or sweet-and-sour onions, are a perfect example of how I cook in Italy. I buy my produce from the local town and season it with garden herbs and wild fennel from the hillsides....
Author: Nancy Silverton
Author: Sunny Anderson
Chef Boulud's vibrant Provençal vegetable stew is a celebration of fresh produce. Sautéing the vegetables separately according to their respective cooking times ensures they are perfectly tender before...
Author: Daniel Boulud
Author: Emeril Lagasse
This is a mashup of two summertime favorites: caesar salad and pasta salad. I'm not a big fan of pasta salad, for the most part, because the dressings don't deliver big enough flavor. What's good about...
Author: Geoffrey Zakarian
Author: Giada De Laurentiis
A pie plate is the perfect vessel for a scaled-down version of green bean casserole. The shallow dish guarantees a properly balanced ratio of bean to topping in every serving. In this version, the classic...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Robin Miller : Food Network
Author: Sandra Lee
Author: Food Network Kitchen
Author: Food Network
When grilling vegetables over an open hardwood fire, the key is to watch for the moment when the juices of the vegetables start to render away. At that point you know you're about 1 minute away from perfectly...
Author: Food Network
Jicama is a recent addition to our household. One day I felt the urge for a snack, so I fired up the deep-fryer, sliced up a jicama root and discovered Stella Style! Fries! With just a little everyday...
Author: Food Network
This salad is a little lighter and brighter than the typical potato salad, so it's great on a hot summer day.
Author: Stephanie Izard
Author: Claire Robinson
Author: Food Network
Author: Michael Chiarello : Food Network
Author: Claire Robinson