fresh herb recipes | Food Network

Showing 1,381 - 1390 of 1,968 results for fresh herb recipes

View: Best Match Rating

Chocolate Dessert Challenge

Video | 03:14

Colby struggles with the added surprise in the chocolate dessert challenge.

Chicken With Watermelon Salad

Video | 03:21

Bobby pairs spicy chicken with blue cheese sauce and a watermelon salad.

Broiled Flank Steak with Herbs

Video | 25:50

Flank steak is a relatively lean cut of meat but full of flavor. This preparation is low on the fussiness factor: Put your seasoned steak on a preheated broiler pan and cook, no flipping needed.

Cast-Iron Carrots With Curry

Video | 01:28

This recipe for Cast-Iron Carrots With Curry works with any root vegetable.

Spicy Southern Biscuits

Video | 03:34

Damaris gives classic Southern biscuits an exotic spicy, savory makeover.

Aida's Pumpkin Crunch

Video | 03:31

Aida makes a Pumpkin Crunch that's like pumpkin pie without the crust.

Five Herb Marinated Chicken with Roasted Garlic-Fava Bean Sauce, and Celeriac and Potato Puree

Recipe | Courtesy of Bobby Flay

3 Reviews

Grilled Thick Cut Pork Chops with Summer Salsa

Recipe | Courtesy of Food Network Kitchen

Total Time:: 43 minutes

3 Reviews

What happens when two Italian chefs fall in love? If you're Angela Rito and Scott Tacinelli, chef-owners of West Village hot spot Don Angie, you might invent the lovechild of two Italian-American dishes: a giant pizza, but with a crispy chicken crust. The "chicken Parm pizza" is one of the most-photographed orders served at Quality Italian, one of their first restaurant partnerships as a chef-owner team. Do a search for Don Angie's iconic #lasagnafortwo on Instagram, and it's easy to see that Angie and Scott have tapped into a red-sauce renaissance. But making meatballs for Millennials was never the goal. You'd have to look back a couple of generations to see how the couple’s love for Italian food began: cooking with their nonni. Drying your own oregano, soaking hand-torn bread in milk for luscious meatballs, frying thin slices of eggplant for Parm that layers up like an elegant lasagna: these are just a few of the classic techniques the chefs picked up from their relatives. Angie grew up working and baking at the family business, Rito’s Bakery and import store in Cleveland. Scott would cook with his grandparents nearly every Sunday back home in Jersey. Later on, a background in some of New York City’s most illustrious kitchens (like Park Avenue Autumn/Winter/Spring/Summer, where the couple met) helped them put a fresh perspective on Old World flavors. Scott's Lasagna Verde could rightly be called a summer dish, thanks to a fresh, herb-packed pesto that stands in for the typical red sauce. Angie’s salads (a spicy antipasto and little gem Caesar) each have their own delicious twists, as does her incredible "broken meatball ragù." And their chicken Parm? It's a straight-up classic that Panna's founder calls "the best chicken Parm" he's ever had. A healthy helping of Italian tradition, with a twinkle of Don Angie’s modern spirit: that's what marks each of the dishes that Angie and Scott have brought to Panna.Don's Restaurant: Don Angie (New York, NY)

Yia Medina

TALENT

Chef Yimara "Yia" Medina’s began her career as an elementary school teacher, and after obtaining other degrees and careers, she struggled to find her true passion. While working as a restaurant manager, an emergency vacancy occurred in the kitchen and without cooking experience, she took on the opportunity and knew that the kitchen was where she needed to be. In 2007, Yia became the co-owner of her self-named restaurant Yia’s by Chef Tino. The restaurant’s tremendous success welcomed local and international press, taking her and her mentor, Chef Tino Feliciano, all the way to the Food Network and Cooking Channel. In August 2017, Yia found herself in a category 5 Hurricane, she was forced to send her 3 children to the United States to finish their school year. Like hundreds of thousands of Puerto Ricans, Chef Yia had no choice but to relocate and follow her kids to the United States. Yia made her way to Texas, with only a backpack, and reunited with her children and resumed her culinary career at the Ritz-Carlton in Dallas. Her use of global herbs, bright colored fruits and vegetables, and her focus on fresh ingredients landed her the position of Executive Chef for Jasper's Uptown, an upscale-casual, full-service restaurant specializing in Gourmet Backyard Cuisine.