Robert Irvine's Top Recipes

Check out fan-favorite dishes, like cheesy lasagna, juicy pulled pork and sweet nachos, from Robert.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

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Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

French Toast

Robert sticks to the basics with his classic cinnamon- and sugar-laced French Toast. For filling slices, use challah or brioche.

Get the Recipe: French Toast

Baked Ziti

A duo of creamy mozzarella and nutty Parmesan creates the perfect blanket atop Robert's top-rated pasta casserole.

Get the Recipe: Baked Ziti

Coleslaw

It's all about the balance of sweet and tangy flavors in Robert's quick-fix slaw. He opts for a cool combination of mayonnaise, white wine vinegar and sugar to guarantee bold results.

Get the Recipe: Cole Slaw

Pepperoni and Cheese Scrambled Eggs

Update your breakfast game with Robert's cheddar-laced scramble, featured in Food Network Magazine. Because this top-rated dish can be on the table in only 15 minutes, it's a go-to pick on even the busiest mornings.

Get the Recipe: Pepperoni and Cheese Scrambled Eggs

Pumpkin Lasagna

Not just for holiday pies, pumpkin puree adds a creamy richness — without the sweet flavor — to Robert's three-cheese lasagna from Food Network Magazine.

Get the Recipe: Pumpkin Lasagna

Potato Leek Soup

A splash of cream just before serving adds a luxurious richness to this big-batch potato soup, made with only a handful of ingredients.

Get the Recipe: Potato Leek Soup

Dessert Nachos

Robert transforms the everyday platter of chips and cheese by reimagining each of the dish's tried-and-true components for dessert. He bakes tortilla chips with a decadent combination of cinnamon, sugar and chocolate, then adds next-level takes on the usual toppings: sweetened creme fraiche instead of sour cream and a buttery berry salsa in place of the tomato one.

Get the Recipe: Dessert Nachos

Beef and Ground Pork Sliders

A mixture of ground meats brings flavor and moisture to Robert's 5-star sliders, which he tops with sweet, soft caramelized onions and cheese for hearty results.

Get the Recipe: Beef and Ground Pork Sliders

Cherry Tomatoes Stuffed with Chicken-Apple Salad

Crowd-pleasing appetizers that are easy enough to eat with your hands, these pop-in-your-mouth cherry tomatoes are stuffed with a cool chicken salad. They're light but satisfying.

Get the Recipe: Cherry Tomatoes Stuffed with Chicken Apple Salad

BBQ Pulled Pork Sandwiches

Thanks to the slow cooker, Robert's six-ingredient supper is a largely hands-off recipe, as the machine does all the work after you season the meat and add the onions.

Get the Recipe: BBQ Pulled Pork Sandwiches

Scotch Eggs with Mustard Sauce

Featured in Food Network Magazine, Robert's impressive breakfast features boiled eggs tucked inside an envelope of herbed sausage. He breads and fries these stuffed beauties until they're golden for a decadent finish.

Get the Recipe: Scotch Eggs with Mustard Sauce

Vegetable Vinaigrette Pasta

Create a satisfying pasta sauce in mere minutes by pureeing fresh carrots and zucchini with Dijon mustard.

Get the Recipe: Vegetable Vinaigrette Pasta Salad

Bacon-and-Egg Potato Salad

The classic breakfast pairing shines in Robert's fuss-free side salad from Food Network Magazine, featuring crispy bacon, hard-boiled eggs, red onions and a mayonnaise-mustard dressing.

Get the Recipe: Bacon-and-Egg Potato Salad

Shrimp Scampi

Ready to eat in only 25 minutes, Robert's weeknight-friendly dinner features tender shrimp tossed with tomatoes and pasta in a white wine-butter sauce.

Apple Cider-Brined Chicken

Boasting a crispy, crunchy coating on the outside, Robert's fried chicken turns out deliciously juicy on the inside on account of the easy brine that flavors the meat before it cooks.

Get the Recipe: Apple Cider Brined Chicken

Greek Salad

After whirling a garlicky balsamic vinaigrette in a blender, all it takes is tossing the salad fixings — Greek classics like tangy feta cheese and briny Kalamata olives — to complete Robert's fuss-free salad.

Get the Recipe: Greek Salad

Cuban Sandwich

Juicy pulled pork, sliced ham, gooey Swiss and tangy Dijon — it's all piled on a buttery baguette and grilled into one craveworthy sandwich.

Get the Recipe: Cuban Sandwich

Seared Mahi Mahi with Saffron Risotto and Mango Sauce

A bright blend of sweet mango and cilantro freshens up Robert's showstopping supper, boasting a bed of white wine-spiked risotto and tender sauteed fish.

Get the Recipe: Seared Mahi-Mahi with Saffron Risotto and Mango Sauce

Fish Tacos with Corn Salsa

Follow Robert's lead and opt for halibut or another firm fish when prepping his easy-to-make tacos, as that kind of seafood can stand up to the high heat of the grill.

Get the Recipe: Fish Tacos with Corn Salsa

Red Beans and Rice

By simmering the kidney beans in a base of onions, garlic and bell peppers, and cooking the rice in chicken broth instead of water, Robert's speedy dish delivers bold flavors every time.

Get the Recipe: Red Beans and Rice

Herbed Pork Paillards with Sun-Dried Tomato Butter and Asparagus

Don't be intimidated by paillards here; they're just pieces of pork loin pounded thin. Robert coats them in flour, sautes them with herbs, then tops them with compound butter.

Get the Recipe: Herbed Pork Paillards with Sundried Tomato Butter and Asparagus

Pan-Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

To ensure his juicy chicken is packed with flavor, Robert cooks the meat in a garlic-wine sauce and serves it with a Cajun spice-laced hash featuring potatoes, zucchini and squash. Perhaps best of all, it takes just 30 minutes to make this all-in-one meal.

Get the Recipe: Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Stuffed Chicken with Marsala Sauce

The secret to making Robert's crowd-pleasing recipe is securely rolling the chicken around the filling of smoked mozzarella, sweet roasted tomatoes and broccoli rabe; otherwise, the stuffing may seep out during cooking. Before serving, finish the chicken with a buttery shallot-Marsala sauce.

Get the Recipe: Chicken Stuffed with Smoked Mozzarella, Roasted Tomatoes and Broccoli Rabe over Potatoes with Marsala Sauce

Herb-Crusted Prime Rib Roast

Able to feed up to a whopping 24 people, Robert's big-batch beef is a go-to party recipe; it's simply seasoned with herbs and sure to please even the pickiest of palates.

Get the Recipe: Herb Crusted Prime Rib Roast

Want More Robert Irvine?

Check out Food Network's Restaurant: Impossible headquarters to find more culinary inspiration from Robert.

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