FoodNetwork Site Search Results
Refine by:
-
Chef
- Food Network Kitchen (119)
- Rachael Ray (36)
- Bobby Flay (33)
- Sandra Lee (33)
- Herb Mesa (28)
- Geoffrey Zakarian (26)
- Ina Garten (25)
- Ree Drummond (22)
- Michele Urvater (19)
- Tyler Florence (19)
-
Show
- The Kitchen (49)
- Cooking Live (25)
- Emeril Live (21)
- Semi-Homemade Cooking (12)
- How to Boil Water (11)
- Mary Makes It Easy (11)
- Barefoot Contessa: Modern Comfort Food (10)
- Diners, Drive-Ins and Dives (10)
- Easy Entertaining with Michael Chiarello (7)
- Guy's Big Bite (7)
- Ingredient
- Course
- Dish
- Recipes Only
Showing 1,131 - 1140 of 1,968 results for fresh herb recipes
Marinated Chicken Skewers
Video
| 01:14
For creamy, spiced chicken skewers, Molly Yeh mixes up a marinade of plain yogurt, onion, garlic, mint and a warm spice blend.
Spiced Apple Pie
Video
| 01:40
Molly Yeh's homestyle pie features a spice blend of ginger, cloves, cinnamon and more.
20 Tomato Salads That Are Cool, Refreshing and Full of Flavor
Photo Gallery |
20 Photos
Crab Cake Sandwiches for a Crowd
Recipe
| Courtesy of Young Sun Huh
for Food Network Kitchen
- Total Time:
- 1 hour
29 Guacamole Recipes You'll Want To Eat by the Spoonful
Photo Gallery |
29 Photos
Caprese Farro and White Bean
Video
| 15:16
Caprese salad is a summer staple, and adding farro and cannellini beans makes it a satisfying main course. Tossed with fresh basil and a homemade balsamic vinaigrette, the simple ingredients in this recipe work in perfect harmony.
Paul Berglund
PROFILES
If there’s one thing you learn as a line cook, it’s discipline. When Paul Berglund, executive chef of The Bachelor Farmer in Minneapolis, showed up in a suit for his first line cook interview at the acclaimed Oliveto restaurant in Oakland, CA, discipline was at the top of his resume: he was fresh from the US Navy and looking to launch a culinary career. “I was staring down at two choices,” he said: “Becoming a park ranger or a cook. I sometimes wonder what life would’ve been like in the Badlands, but am incredibly grateful fate steered me to cooking.”We, too, are very glad Paul Berglund didn’t become a ranger, or the world wouldn’t have The Bachelor Farmer, which opened in 2011 and serves some of the best edible expressions of the Upper Midwest. When Berglund began cooking at the converted historic brick-and-timber warehouse, most dishes leaned towards traditional Nordic fare—gravlax, Swedish meatballs— which connected him with his own heritage and the roots of traditional Midwestern cooking. However, it didn’t take long for Berglund to become inspired by ingredients sourced from local farms, including the best pork and butter he’d ever tasted. Berglund uses organic products whenever possible and also cultivates herbs and vegetables on The Bachelor Farmer's rooftop farm, which was the first of its kind in Minneapolis. A devotion to fine ingredients and their growers paid off when Berglund won the award for "Best Chef: Midwest" from the James Beard Foundation in 2016.You’ll understand how Berglund earned his accolades when you taste the fresh, wholesome dishes he’s made for Panna: maple syrup-braised beets with fresh cheese, hazelnuts, cider vinegar, or his shaved cabbage salad with Parmesan vinaigrette, chopped egg, and croutons. Even if you can’t put a finger on modern Midwestern cuisine, these dishes from Berglund’s kitchen will help you define it, deliciously.Paul's Restaurant:The Bachelor Farmer (Minneapolis, MN)
Seafood and Sausage Pasta with Essence Cream Sauce
Recipe
| Courtesy of No Author
- Total Time:
- 50 minutes
21 Radish Recipes That Pack a Spicy, Flavorful Punch
Photo Gallery |
21 Photos
