One-Pot Wonders
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Beef Stew With Root Vegetables
Ree adds root vegetables to her beef stew to make a hearty one-dish meal.
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04:06
Beef Stew With Root Vegetables
Ree adds root vegetables to her beef stew to make a hearty one-dish meal.
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01:12
One-Pot Spaghetti with Fresh Tomato Sauce
How far can one pot go? Find out with this unique play on an old favorite. Mix fresh tomato and basil with spaghetti for a quick, mouthwatering dinner. Buon appetito from Our Food Network Kitchen.
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01:01
One-Pot Mac and Cheese
Try creamy mac and cheese goodness with half the clean up time.
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03:48
Chicken Soup With Matzo Balls
Ina uses her rich homemade stock to make chicken soup with matzo balls.
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02:52
AB's New England Clam Chowder
Bring the seaside inside with a bowl of Anne's New England clam chowder.
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03:41
Ree's Chicken Spaghetti
Your family will love Ree's Chicken Spaghetti as much as her family does.
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03:37
Lobster Macaroni and Cheese
The Neelys make comfort food for grownups: Lobster Macaroni and Cheese.
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04:04
Schoolday Chicken and Noodles
Ree's chicken and noodles prove to be a great lunch for a busy schoolday.
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05:00
Chicken Pot Pie Casserole
Alton Brown's dish is a cross between chicken pot pie and casserole.
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06:19
Spaghetti & Meatball "Stoup"
Rachael prepares a satisfying meal with a twist on spaghetti and meatballs.
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02:05
Pimiento Cheesy Mac
Pimiento Cheesy Mac: two favorite comfort foods in one quick and easy dish!
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03:49
Granddad Jack's Brunswick Stew
Trisha teaches her nephews to make their Granddad Jack's Brunswick Stew.
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03:52
Grilled Chicken Caesar Mac
A cross between mac and cheese and grilled chicken Caesar salad: hail yes!
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03:53
Chicken Tortilla Casserole
The South meets South of the Border in Trisha's Chicken Tortilla Casserole.
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02:45
Mac and Cheese Throwdown
Whose dish will prove itself to be the best macaroni and cheese in America?
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03:57
Mac-n-Smoked-Gouda Casserole
Rachael makes a meal that will travel: her Mac-n-Smoked-Gouda Casserole.
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01:55
Rice Cooker Mac and Cheese
Food Network Kitchens Jonathan makes quick mac and cheese in a rice cooker.
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05:24
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03:26
Zesty Tuna Noodle Casserole
Sunny makes a zesty cheese version of the classic Tuna Noodle Casserole.
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04:29
Lean Ground Turkey Ranch Chili
Lean seasoned ground turkey adds flavor, without fat, to Rachael's chili.
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04:08
Neelys' White Chicken Chili
The Neelys make quick chili with rotisserie chicken and canned white beans.
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03:25
Broccoli Cheese Soup With Ham
A generous amount of ham adds smoky goodness to Ree's Broccoli Cheese Soup.
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04:00
Trisha's Chickless Pot Pie
Chickless Pot Pie is Trisha's vegan-friendly version of a comfort classic.
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03:09
Mexican Lasagna
Rachael's making a south-of-the-border take on a classic favorite: lasagna.
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04:56
Mac and Cheese With Bacon
Tyler makes the ultimate kid-friendly dish, macaroni and cheese with bacon.
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04:49
Turkey-Quinoa-Stuffed Peppers
Guy serves turkey-and-quinoa-stuffed peppers with tomatillo-avocado sauce.
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03:31
Chorizo and Turkey Chili
The longer Rachael's Chorizo and Turkey Chili sits, the better it gets.
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04:14
Ree Drummond's Perfect Pot Roast
Watch The Pioneer Woman’s Ree Drummond crack the code to making the perfect pot roast. The meat in this dish is so tender it falls off right off the bone. To make this dish follow these steps.
1. Preheat the oven to 275 degrees F.
2. Generously salt and pepper the chuck roast.
3. Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
4. Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
5. If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
6. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
7. Add in the onions and the carrots, along with the fresh herbs.
8. Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
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03:59
Baked Bean Casserole
Baked Bean Casserole is a side dish that's hearty enough to be a main dish.
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05:36
Baked Penne With Vegetables
If you can chop veggies, you can make Giada's Baked Penne With Vegetables.
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07:47
Classic Italian Lasagna
Giada shares her secrets foro making traditional Italian lasagna.
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04:07
Smoky Triple-C Mac and Cheese
Rachael uses chorizo and chipotle adobo to spice up Cheddar mac and cheese.
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03:29
Leftover Baked Potato Soup
Alton gives a tutorial for the perfect use of leftovers: Baked Potato Soup.
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04:34
Freezer Chicken Pot Pies
Ree makes four Chicken Pot Pies to fill the freezer for dinners in a hurry.
