FoodNetwork Site Search Results
Refine by:
-
Chef
- Bobby Flay (279)
- B. Smith (79)
- Tyler Florence (39)
- Giada De Laurentiis (34)
- Michael Chiarello (27)
- Ina Garten (25)
- Pat Neely (24)
- Gina Neely (22)
- Sandra Lee (19)
- Ree Drummond (17)
-
Show
- The Kitchen (47)
- Diners, Drive-Ins and Dives (23)
- B. Smith with Style (16)
- How to Boil Water (13)
- Easy Entertaining with Michael Chiarello (11)
- Emeril Live (11)
- Down Home with the Neelys (10)
- Cooking Live (9)
- Trisha's Southern Kitchen (9)
- Food Network Specials (6)
- Ingredient
- Course
- Dish
- Recipes Only
Showing 1,191 - 1200 of 2,590 results for barbecue recipes
Chewy Chocolate Peanut Butter Bars
Video
| 03:12
Molly Yeh makes a batch of a Midwest classic, sweet and satisfyingly chewy dessert bars with rich chocolate, peanut butter and butterscotch.
Valerie's Poke Bar
Video
| 02:35
Valerie goes Hawaiian with her fresh Ahi Tuna Poke Bar that comes with all the delicious fixins.
Chocolate and Peanut Butter Bars with Brûléed Marshmallow
Video
| 01:54
The toasted marshmallow on top of Michael Symon's sweet and savory bars adds a hint of smokiness and a gooey texture.
Peanut Butter and Jelly Bars
Video
| 02:58
Trisha and Glenda show how to make a sheet of gooey Peanut Butter and Jelly Cookie Bars.
Chocolate Peanut Butter Blondies
Video
| 01:00
Giada De Laurentiis' chewy, sweet blondies are packed with a winning combination of chocolate, peanut butter and oats.
Caja China-Roasted "Peking" "Pekin" Pulled Duck Sliders with BBQ Creme Fraiche and Pickled Grilled Green Onions
Recipe
| Courtesy of Bobby Flay
- Total Time:
- 5 hours 15 minutes
Edward Lee
PROFILES
“Everyone has a story and a recipe,” says Edward Lee.Lee’s begins in his Korean grandmother’s windowless kitchen in Brooklyn, where he grew up on rice bowls and kimchi. But his palate longed for adventure: he’d sneak over to newsstands and “peek into issues of Gourmet like they were Playboy, lusting after lamb roasts and tartes Tatin,” he confesses in his cookbook, Smoke & Pickles (2013). “I’d whisper the recipes aloud.” For Lee, that allure and magic would never dim. By his thirteenth birthday, he writes, “I knew I would spend the rest of my life chasing the seduction of food.” These days, he’s living an entirely different chapter, in Louisville, Kentucky—and his story has become one of smoke and pickles. “Some say umami is the fifth flavor,” he says. “I say smoke is the sixth.” From the Korean BBQ of his childhood to the rampant BBQ culture of the South, “smoke is the intersection that connects my two worlds.” Whether that smoke comes from bourbon, bacon, or smoked spices, it pairs brilliantly with the briny punch of pickles, Korean as well as Southern. Best known for his appearances on Top Chef and Mind of a Chef, as well as his James Beard Award nominations, Lee now serves up eclectic, elegant dishes at his three restaurants, all of which draw upon the kaleidoscopic facets of his unique story. “What I cook is who I am,” Lee writes, and that’s certainly true of the Panna recipes he’s shared with us: they take us back to his Korean-Brooklyn childhood, the years he sweated his way up through the kitchens of New York, and into the future of Southern fine dining.Edward's Restaurants:610 Magnolia (Louisville, KY) MilkWood (Louisville, KY) Succotash (National Harbor, MD)Edward's Book:Smoke & Pickles (2013)
Bifteki Burger Sandwich
Recipe
| Courtesy of Pablo Garcia|Evangelos Rounmeliotis
- Total Time:
- 1 hour 20 minutes
Char-Roasted Cast-Iron Filet with White Cheddar Habanero Mashed Potatoes
Recipe
| Courtesy of Matthew Grunwald
- Total Time:
- 1 hour
