Author: Catherine McCord
These are not at all something I ate growing up and I really love watching the inner kid come out in almost everyone when they see the marshmallow topping come out of the woodwork. I love the brightness...
Author: Alex Guarnaschelli
Author: Brian Boitano
Note: Great mashed potatoes hate recipes. Although the amounts here will make a fine mash, you're better off with these simple formulas. Try to hit a 2 to 1 ratio of russets to reds (by weight) and have...
Author: Alton Brown
This recipe is inspired by a delicious farro salad at the NYC restaurant Charlie Bird. Cooked in apple cider, the farro develops a sweet, fruity quality. At Charlie Bird, they toss it with juicy vegetables...
Author: Food Network Kitchen
Author: Tyler Florence
Author: Food Network
Author: Robert Irvine : Food Network
Author: Sandra Lee
Author: Ellie Krieger
These mushrooms are our take on a classic Spanish tapas dish. The sherry and smoked paprika make them extra savory and any leftovers would be great tossed with a pasta or as a topper for scrambled eggs...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Rachael Ray : Food Network
Author: Nigella Lawson : Food Network
Author: Claire Robinson
Author: Tyler Florence
Author: Aaron May
Author: Robert Irvine : Food Network
Author: Robert Irvine : Food Network
Author: Damaris Phillips
Author: Food Network Kitchen
This is one of my favorite suppers, although there's nothing that says you can't serve this as a vegetable side as part of a more conventional meal. And you could also bolster it further by crumbling in...
Author: Nigella Lawson : Food Network
Author: Food Network
Author: Brian Boitano
Author: Food Network Kitchen
Author: Sandra Lee
This one pot side dish is perfect for spice lovers. The jalapeño infuses into the quinoa as it cooks, and the lime balances out the spiciness, providing a fresh and tangy flavor. Stir in some bok choy...
Author: Food Network Kitchen
This flavorful stuffing gets it's je ne sais quoi from some ingredients not typically found on the Thanksgiving table. Preserved lemons, olives, and diced canned tomatoes add a tangy quality that infuses...
Author: Food Network Kitchen
Author: Food Network
Whether you're looking for a smaller recipe or just want an overall simplified method, this air fryer sausage stuffing checks all the boxes. We went super classic, using sliced white bread (that's even...
Author: Food Network Kitchen
Author: Food Network Kitchen
Author: Bobby Flay
Author: Patrick and Gina Neely : Food Network
Boxty are Irish potato pancakes. They're often served for brunch, but they taste great with corned beef.
Author: Food Network Kitchen
Author: Food Network
Author: Tyler Florence
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Robert Irvine : Food Network
Author: Food Network
Author: Justin Chapple
Author: Melissa d'Arabian : Food Network
Author: Tyler Florence
Author: Claire Robinson
This Caesar salad-inspired pasta salad uses kale and shaved Brussels sprouts. To soften your Brussels sprouts, coat them in the vinaigrette dressing and have them sit for a while before serving. Adding...
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Ingrid Hoffmann
Author: Food Network