Get crispy, blistered green beans with very little oil, thanks to your air fryer! We added a simple gremolata topping of fragrant lemon zest, chopped parsley and garlic that's easy to make while the vegetables...
Author: Food Network Kitchen
Author: Amy Finley
Author: Food Network
Author: Marcela Valladolid
My take on the classic broccoli salad uses the entire veggie, from florets to stem. Both get tossed with curly kale, toasted walnuts, dried cherries and a light, creamy dressing. It's perfect for barbecues...
Author: Megan Mitchell
Author: Food Network
Author: Giada De Laurentiis
Sweet potatoes have gotten a bum deal when it comes to the holiday table. Mashed and mixed with any number of sweet stir-ins, they leave those of us wishing for a savory option without much choice. This...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Food Network
Mom always made a simple fried rice dish for us, particularly when she had leftover white rice, and I watched her create this oishii, one-pan meal using only leftovers! The simple addition of turmeric...
Author: Food Network
Author: Food Network
Author: Cat Cora
Author: Aarón Sánchez
Author: Bobby Flay
Author: Kelsey Nixon
Author: Food Network Kitchen
Bok choy is a weeknight veggie staple in our house, and it doesn't take a lot of work to make it taste great. Just throw it in a pan and forget about it while you prep the rest of dinner - the edges get...
Author: Molly Yeh
Author: Molly Yeh
Author: Sunny Anderson
Author: Food Network Kitchen
Author: Amanda Freitag
Author: Tyler Florence
Author: Tyler Florence
Author: Trisha Yearwood
Author: Food Network Kitchen
Author: Food Network Kitchen
Farro is one of the oldest grains known to mankind. I make a double batch of this hearty salad and keep it in the cooler for a quick, high-protein snack during the day. But this dish is a meal in itself:...
Author: Guy Fieri
Author: Robin Miller : Food Network
Author: Sandra Lee
Author: Ree Drummond : Food Network
I love to take these muffins to Jade's school for breakfast for her classmates to share. One of the ingredients is almond flour, which I love to use for baking because it adds flavor and protein to replace...
Author: Giada De Laurentiis
Author: Food Network Kitchen
Author: Food Network
Inspired by the investment in flavour that Nonna Franchina made in stuffing her squid, I came up with this recipe, which uses the same principle but in reverse. We're making a mind-blowing salsa to plunge...
Author: Jamie Oliver
Author: Food Network
Author: Bobby Flay
Author: Michael Chiarello : Food Network
I like to use the whole vegetable, even the stem, and roast it until it's caramelized. Spoon a nice, chunky vinaigrette right on top, and you'll have a super good, super cool side dish.
Author: JJ Johnson
Author: Food Network Kitchen
Author: Sunny Anderson
Author: Kelsey Nixon
Author: Damaris Phillips
Author: Jeff Mauro, host of Sandwich King
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Michael Symon : Food Network
Author: Katie Lee Biegel