Author: Rick Martinez
Author: Aarón Sánchez
Author: Food Network
Author: Food Network
Author: Sandra Lee
Author: Virginia Willis
Author: Martina McBride
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network
Grandmother always said it was best to place fried green tomatoes on a brown paper bag to keep the tomatoes from being greasy.
Author: Food Network
Author: Food Network
Author: Food Network
Author: Food Network Kitchen
Author: Tyler Florence
Author: Food Network
Author: Aida Mollenkamp
Simple squash is the star of this dish, but Chef Berglund's mix-ins make it really special. Almonds, pumpkin seeds, and wine-soaked currants add texture, while caramelized onions, garlic, and a hint of...
Author: Paul Berglund
Author: Food Network
Author: Rachael Ray : Food Network
Author: Food Network
Author: Roger Mooking
Author: Elena Besser
Author: Food Network
Author: Food Network Kitchen
Green garlic is one of the first harvests for spring veggie lovers. As the mellow, floral cousin of regular garlic, it pairs wonderfully with salty miso in Chris Pandel's compound butter. We love it dolloped...
Author: Chris Pandel
Author: Food Network Kitchen
Author: Food Network
Author: Food Network
Author: Sandra Lee
Author: Food Network
Author: Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Author: Food Network
Author: Food Network
Potatoes are one of the most versatile ingredients to have in your pantry. This quick recipe for sukha aloo (potatoes sauteed with spices), popular throughout India, shows off their ability to absorb delicious...
Author: Priya Krishna
Author: Antonia Lofaso
Author: Food Network Kitchen
Author: Cat Cora
Author: Tyler Florence
Author: Nancy Fuller
Author: Food Network
This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.
Author: Alex Guarnaschelli
Grilled avocado halves served with our punchy marinade are surprisingly meaty and wonderfully tender and rich. They make a great vegetarian main dish or a change-of-pace stand-in for guacamole.
Author: Food Network Kitchen
Zucchini isn't the only summer squash that can shine in a quick bread. Here, we grill a whole eggplant until perfectly charred, then scoop out the smokey flavored flesh and whisk it into a batter. The...
Author: Food Network Kitchen
Our slimmed down version of this classic offers the creamy mushroom flavor, the sweet tang of onions, and the crunch you expect from Green Bean Casserole, with 60 percent less calories and 80 percent less...
Author: Food Network Kitchen