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Featured Recipes
Garlic Cilantro Lime Rice
Heat the oil in a large skillet over medium heat...
By Ree Drummond
Mexican Rice Casserole
Preheat oven to 375°F.Heat oil in a large dutch oven, add garlic and onions, and cook for 3-4 minutes.Reduce heat to low, add rice, and stir constantly for about 3 minutes.Add whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne, and turmeric; cook for 2 minutes.Stir in chicken broth, bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes.Top with cheese and bake uncovered until cheese melts and rice is fully cooked, about 15 minutes.Serve with chopped cilantro.
By Ree Drummond
Baked Shrimp Scampi
Preheat oven to 425°F.Prepare shrimp by peeling, deveining, and butterflying, leaving tails on. Toss with olive oil, wine, salt, and pepper; let sit.Mix butter with garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, salt, and pepper.Arrange shrimp in a single layer in a 14-inch gratin dish, tails up, and pour marinade over.Spread butter mixture over shrimp.Bake for 10-12 minutes until bubbly; broil for 1 minute for a browned top.Serve with lemon wedges.
By Ina Garten
Sausage, Peppers and Onions
Heat oil in a large skillet over medium heat, cook sausages until browned, 7-10 minutes, then remove and drain.In the same pan, cook peppers, onions, salt, and pepper until golden brown, about 5 minutes.Add oregano, basil, and garlic; cook for 2 more minutes.Stir in tomato paste, Marsala wine, tomatoes, and chili flakes; scrape the pan's bottom to release browned bits.Simmer and cut sausages into 1-inch cubes; return to pan and combine.Cook until sauce thickens, about 20 minutes.Serve in bowls or as sandwiches in hollowed rolls, filling with sausage mixture.
By Giada De Laurentiis
Chicken Parmesan
Preheat oven to 500°F. Mix oil and herbs, season with salt and pepper, and brush on cutlets.Heat an oven-proof skillet over high heat, brown cutlets for 2 minutes per side, then remove from heat.Top cutlets with marinara sauce, mozzarella, Parmesan, and butter pieces. Bake for 3-5 minutes until cheese melts.For tomato sauce, heat oil in a pot, sauté onion and garlic for 2 minutes.Add celery, carrots, salt, and pepper; sauté until soft, about 5 minutes.Add tomatoes, basil, bay leaves, and simmer covered for 1 hour. Remove bay leaves and adjust seasoning.Blend sauce until smooth, cool, and freeze unused portions for up to 6 months.
By Giada De Laurentiis
Crispy-Skinned Chicken
Preheat oven to 375°F. Season chicken breast halves with salt and pepper.Heat oil in a large sauté pan over medium-high heat, sear chicken skin side only until brown and crisp, about 5 minutes.For orange glaze, heat orange juice concentrate, honey, salt, and pepper in a saucepan; boil for 3 minutes.Turn chicken over, brush with glaze, then turn skin side up and transfer to oven.Bake until internal temperature reaches 160-170°F, brushing with glaze halfway, about 15 minutes total.Let chicken rest for 10 minutes, remove from bone, and slice on the bias.Transfer sliced chicken to a serving platter and serve.
By Melissa d'Arabian
Lemony Shrimp Scampi Pasta
Combine garlic, lemon zest and juice, olive oil, red pepper flakes, salt, pepper, and shrimp in a bowl; set aside.Make shrimp stock by simmering shrimp shells and onion in water for 20 minutes; strain and discard solids.Boil salted water, cook linguini 2 minutes less than package instructions, drain, and reserve 1/2 cup of pasta water.Cook shrimp in a hot skillet until pink and caramelized, about 3 minutes; remove shrimp and add remaining marinade.Cook marinade, add 1 cup shrimp stock and 1/2 cup pasta water, reduce sauce by half.Stir in zest and juice of remaining lemon, butter, and parsley; adjust seasoning.Add shrimp and pasta to sauce, toss to combine, and serve immediately.
By Melissa d'Arabian
Chicken or Steak with Balsamic BBQ Sauce
For BBQ sauce, combine ingredients in a saucepan, stir until smooth, and simmer over medium heat until reduced by 1/3, about 15-20 minutes.Preheat grill pan or grill; season chicken or steak with salt and pepper, and coat with BBQ sauce.Grill chicken for about 8 minutes per side; steaks for 4-9 minutes per side depending on desired doneness.Simmer remaining BBQ sauce while grilling, brushing meat with sauce every few minutes.Let meat rest for at least 5 minutes after grilling; serve with heated BBQ sauce.Alternatively, bake chicken at 375°F for 25 minutes, then coat with BBQ sauce and bake for another 15 minutes.Serve with additional BBQ sauce on the side.
By Giada De Laurentiis
Broiled Salmon with Herb Mustard Glaze
In a mini food processor, blend garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon whole-grain mustard for 30 seconds.Transfer to a bowl, add remaining tablespoon of whole-grain mustard, and stir to combine; set aside.Preheat broiler and line a baking sheet with foil, spraying with nonstick spray.Arrange salmon fillets on the sheet, season with salt and pepper, and broil for 2 minutes.Spoon mustard sauce over fillets and continue broiling until cooked through and golden brown, about 5 minutes.Transfer fillets to plates.Serve with lemon wedges.
By Giada De Laurentiis
Braised Short Ribs
Choose Bone-In Ribs: Opt for bone-in beef short ribs for more flavor and even cooking; look for meaty ribs with well-marbled fat.Use a Large Pot: Select a pot with a lid, like a Dutch oven, large enough for all meat and vegetables.Sear in Batches: Sear short ribs on all sides in batches to build a flavorful crust and fond, avoiding crowding the pan.Drain Fat: After browning, drain rendered fat to prevent a greasy texture.Puree Aromatics: Puree onion, carrot, celery, and garlic into a paste for a flavorful braising liquid.Brown Paste and Tomato: Brown the pureed paste and tomato paste to create a deep flavor.Braise Low and Slow: Use hearty red wine to deglaze, season with salt, and braise ribs in a 375°F oven for 3 hours, turning halfway and removing the lid for the last 20 minutes to reduce the liquid.
By Anne Burrell
White Bean and Chicken Chili
Heat oil in a large saucepan or Dutch oven over medium-high heat, cook onion until translucent, about 5 minutes.Add garlic and cook for 30 seconds, then add ground chicken, salt, cumin, fennel seeds, oregano, and chili powder; cook for 8 minutes.Stir in flour, then add beans, Swiss chard, corn, and chicken stock; bring to a simmer.Scrape up brown bits from the pan's bottom and simmer for 55-60 minutes until liquid reduces by half and chili thickens.Add red pepper flakes and simmer for an additional 10 minutes.Season with salt and pepper to taste.Serve chili in bowls, topped with Parmesan cheese and chopped parsley.
By Giada De Laurentiis
Excellent Meatballs
Choose a Meat Blend: Use beef for flavor, pork for texture, and veal for mildness and binding in meatballs.Flavor Base: Cook onion with salt until soft, add garlic and red pepper, then mix with parsley, Parmigiano, and salt.Bind with Breadcrumbs and Eggs: Combine meats with breadcrumbs and eggs to maintain shape.Cool Aromatics: Ensure garlic and onions are cooled before mixing to prevent scrambling eggs.Mix by Hand: Use hands to mix ingredients, releasing proteins to bind meatballs.Add Water: Gradually add water to hydrate breadcrumbs and lighten meatballs.Test and Brown: Make a tester meatball for seasoning, then brown in a pan and finish in the oven for flavor and shape retention.
By Anne Burrell
Turkey Lasagna
Preheat oven to 400°F and heat olive oil in a large skillet. Cook onion for 5 minutes, add garlic for 1 minute, then sausage until no longer pink, about 8-10 minutes.Add tomatoes, tomato paste, parsley, basil, salt, and pepper; simmer uncovered for 15-20 minutes until thickened.Soak noodles in hot tap water for 20 minutes, then drain.In a bowl, mix ricotta, goat cheese, Parmesan, egg, parsley, salt, and pepper; set aside.Spread 1/3 of sauce in a 9x12x2-inch baking dish, layer half the pasta, mozzarella, ricotta, and another 1/3 of sauce.Repeat layers with remaining pasta, mozzarella, ricotta, and sauce; sprinkle with Parmesan.Bake for 30 minutes until sauce bubbles.
By Ina Garten
Chicken Chili
Cook onions in oil over medium-low heat for 10-15 minutes until translucent, then add garlic for 1 minute.Add bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt; cook for 1 minute.Crush tomatoes and add to the pot with basil; bring to a boil, then simmer uncovered for 30 minutes.Preheat oven to 350°F. Rub chicken breasts with olive oil, season with salt and pepper, and roast for 35-40 minutes.Let chicken cool slightly, then separate meat from bones and skin, cutting into 3/4-inch chunks.Add chicken to chili and simmer uncovered for another 20 minutes.Serve with toppings or refrigerate and reheat gently before serving.
By Ina Garten
Shepherd's Pie
Peel and dice potatoes, boil until tender, then mash with warmed half-and-half, butter, salt, pepper, and yolk until smooth.Preheat oven to 400°F.In a pan, heat oil and sauté onion and carrots until colored, about 3-4 minutes; add garlic.Add lamb, salt, and pepper, cook until browned, then sprinkle with flour and cook for another minute.Stir in tomato paste, chicken broth, Worcestershire, rosemary, thyme, and simmer until sauce thickens, about 10-12 minutes.Add corn and peas to lamb mixture, spread in a baking dish, and top with mashed potatoes, sealing edges.Bake for 25 minutes until potatoes brown, then cool for 15 minutes before serving.
By Alton Brown
Chicken Spaghetti
Boil Chicken: Cook a whole, cut-up chicken until tender and falling off the bone, about 25 minutes, for a flavorful casserole with both white and dark meat.Reserve Broth: Save 2 cups of chicken cooking broth for the casserole mixture and use the remaining broth to cook the spaghetti for added flavor.Shred Chicken: Once cooled, shred the chicken by hand, discarding the skin, for consistent results.Add Aromatics: Mix in diced onion, green and red bell peppers, canned cream of mushroom soup, seasoned salt, and cayenne pepper for flavor.Cook Spaghetti: Break spaghetti into pieces and cook in chicken broth until al dente, ensuring it doesn't overcook before baking.Create Sauce: Combine spaghetti with chicken mixture, adding 1 cup of reserved broth and sharp cheddar cheese for a creamy sauce, adjusting consistency with more broth if needed.Bake Casserole: Pour mixture into a dish, top with cheddar, and bake until bubbly, about 45 minutes, covering with foil if cheese browns too quickly.
By Ree Drummond
Butternut Squash Lasagna
Heat oil in a large skillet over medium-high heat, add squash, season with salt and pepper, and simmer with water until tender, about 20 minutes. Cool, then blend with amaretti cookies until smooth; season to taste.Melt butter in a saucepan, whisk in flour for 1 minute, then gradually whisk in milk. Boil, then simmer until thickened, about 5 minutes. Add nutmeg, cool slightly, blend half with basil, and combine back into the sauce; season to taste.Preheat oven to 375°F and butter a 13x9x2-inch baking dish. Spread 3/4 cup sauce in the dish, layer 3 lasagna noodles, 1/3 squash puree, 1/2 cup mozzarella, and 1/2 cup sauce. Repeat layering 3 more times.Cover dish with foil and bake for 40 minutes.Sprinkle remaining mozzarella and Parmesan on top, bake uncovered until bubbly and golden, about 15 minutes.Let lasagna stand for 15 minutes before serving.When blending hot liquids, cool for 5 minutes, blend in small batches, and use caution to prevent heat explosions.
By Giada De Laurentiis
Classic Greek Salad
Soak red onion in heavily salted ice water for 15 minutes.Whisk vinegar, lemon zest and juice, honey, dried oregano, salt, and pepper in a large bowl.Slowly whisk in olive oil until emulsified, then add tomatoes and olives.Peel cucumbers, leaving alternating strips of peel, slice, and add to the bowl.Drain red onion and add to the bowl, tossing everything together.Drain feta, slice into rectangles, and divide salad among plates.Top with feta and oregano, drizzle with olive oil, and season with pepper.
By Food Network Kitchen
Mama's Lasagna
Preheat oven to 375°F and lightly oil a 13x9x2-inch baking dish.In a large sauté pan, heat 1 tablespoon oil over medium-high heat, sauté meat, onion, and garlic until browned; drain fat.Add stewed tomatoes, tomato sauce, and tomato paste; cover and simmer for 15 minutes, stirring occasionally.In a large bowl, whisk eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.Spread some meat sauce in the baking dish, layer half the noodles, half the cottage cheese mixture, and half the mozzarella and Cheddar.Pour half the meat sauce on top and repeat layers; sprinkle remaining 1/4 cup Parmesan on top.Bake for 30-35 minutes until sauce bubbles, let stand 10 minutes before serving.
By The Neelys