Cacio e pepe (literally "cheese and pepper") has four simple ingredients: pasta, pecorino, salt and black pepper. In this gluten-free version, we swapped out the pasta with cauliflower and roasted it until...
Author: Food Network Kitchen
Author: Food Network
Author: Ina Garten
Author: Giada De Laurentiis
Author: James Briscione
Author: Food Network Kitchen
Sufganiyot are fried jelly-filled donuts that are traditional to eat on Hanukkah. Savory sufganiyot are my jam so rather than toast up croutons for a salad I fried up some tiny savory sufganiyot!
Author: Molly Yeh
Author: Food Network Kitchen
Author: Food Network
Author: Marcela Valladolid
Vitamin-rich cauliflower is the star of this easy and healthful side dish. No need to turn on the oven or stovetop because everything for this recipe is done in the microwave¿including toasting the coconut!...
Author: Food Network Kitchen
Author: Guy Fieri
Author: Damaris Phillips
Great for sharing, and made even better with the use of a really fine extra-virgin olive oil. I keep a good bottle of extra-virgin on the top shelf of a cupboard, away from prying hands who may want to...
Author: Lorraine Pascale
The bird's nests fryers we used to make these lacy baskets are available in most cookware stores, and online.
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Food Network
Green bean casserole is a staple on many holiday tables and though the traditional version is always delicious, we wanted to change it up a bit. This battered and fried variation comes together quickly...
Author: Food Network Kitchen
Author: Food Network
Author: Daphne Brogdon
Move over, meat: this vegan dish is hearty and delicious enough to satisfy even devoted carnivores! Chef Elise Kornack sears cabbage wedges for a nice char, then roasts them until they're soft and sweet....
Author: Elise Kornack
To bring this tangy, vegetable-packed pasta salad together in a snap, we used jarred roasted red peppers and store-bought Italian dressing. The dish takes mere minutes to make, but the longer it sits in...
Author: Food Network Kitchen
Author: Food Network
This is one of my absolute favorite side dishes for roast chicken or just about anything else. The flavors of lemon and Brussels sprouts are bright and fresh, and the texture is amazing.
Author: Kevin Gillespie
Author: Sunny Anderson
Author: Nancy Fuller
Author: Food Network
Author: Rachael Ray : Food Network
Author: Food Network
Before the kale craze, there were collard greens, a go-to veggie in American Black households. The process of cleaning and prepping the greens is key for making them deliciously tender and tasty. Cut the...
Author: Food Network Kitchen
Author: Food Network
Author: Trisha Yearwood
Author: Food Network
Author: Food Network
Author: Sandra Lee
In many ways, roasted sweet potatoes are the ultimate superfood. For this recipe, I cook them twice before adding the tropical flavors of serrano pepper, lime zest, and fresh herbs to brighten them up....
Author: Seamus Mullen
Author: Giada De Laurentiis
Author: Food Network
Author: Tyler Florence
Author: Ming Tsai
Well, well, well...I was hoping it would happen. In our last column, we tackled meat (check out our Crowd-Sourced Barbecue Ribs on foodnetwork.com), and now we have potatoes! For these mashed potatoes,...
Author: Sunny Anderson
Author: Tyler Florence
Author: Food Network
Author: Michael Chiarello : Food Network
Author: Food Network
Serve this Baked Asparagus recipe as a simple side dish. All it takes is olive oil, salt, pepper and the heat of your oven.
Author: Food Network
Author: Tyler Florence
Author: Giada De Laurentiis