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 1,531 - 1540 of 1,968 results for fresh herb recipes
Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil
Recipe
| Courtesy of Michele Urvater
- Total Time:
- 30 minutes
Extra Cheesy Cauliflower Mac and Cheese
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 50 minutes
Elegant and Easy
Episode
| From:
Giada at Home
Giada hosts an outdoor luncheon that is both elegant and easy. The menu is inspired by fresh flavors and ingredients pulled from Giada’s own herb garden and gathered at the local farmer’s market.
Chocolate Sauce
Recipe
| Courtesy of Emeril Lagasse
Dad Page's Macaroni and Cheese
Recipe
| Courtesy of Barbara Shinn|David Page
- Total Time:
- 2 hours 10 minutes
Garden Italian
Episode
| From:
Semi-Homemade Cooking
Well, you don't need to go to Italy to get a deliciously fresh garden herb taste, all you need are the ingredients in your own pantry when Sandra Lee shows you her semi-homemade way to make delicious Herb and Almond Tapenade, Peaches and Tarragon with Mascarpone Cream, Tomatoes and Artichokes Oreganata, Veal Piccata with Parsley and Capers and a refreshing Melon-Mint Prosecco.
Recipes Made With Love
Episode
| From:
The Kitchen
The Kitchen is celebrating Mother's Day with recipes made with love! Geoffrey Zakarian updates a dish from his mom's recipe box with easy Grilled Lamb Chops and Vegetable Skewers. Jeff Mauro shares one of his wife's favorite meals, Crispy Salmon with Smashed Sweet Potatoes and a Radicchio Citrus Salad, and Sunny Anderson and Katie Lee each share a sweet parfait that's perfect for brunch. The hosts work together on a Mediterranean herb garden that doubles as a gift for Mom, and then Geoffrey creates a Lemon Herb Yogurt Pasta with herbs from the garden. Cookbook author Anna Francese Gass shares her mother's recipe for Arancini before the hosts play a special round of Try or Deny with a panel of taste-testing grandmothers.
Elise Kornack
PROFILES
Chef Elise Kornack is a veteran of some of New York’s most acclaimed kitchens, including April Bloomfield’s Spotted Pig and Marcus Samuelsson’s Aquavit (now helmed by Emma Bengtsson. But after working with some very big names, Kornack decided to go small. In 2013, she and Anna Hieronimus (wife and sole supporting staff) opened Take Root, a 750-square foot, 12-seat tasting menu destination in Brooklyn. Their fare reflected their philosophy: mindful dining using local ingredients, careful preparation, but without pretension (the tasting menu cost $125, a steal compared to New York standards). Out of her galley-sized kitchen, Kornack plated far-reaching flavors, from sweetbreads with shaved squash to chocolate mousse with sour honey powder. In return, critics showered her with praise: Kornack landed on Forbes Magazine’s and Zagat’s “30 Under 30” lists; was a “James Beard Rising Star Chef” semifinalist for the last three years running; and saw Take Root earn a Michelin star.But even the brightest stars can burn out (and singe a chef’s sanity)—which is why Kornack decided to close the restaurant before that happened, ending on a high note: “When you feel like you’re doing your best, when your space looks the best, and your food tastes the best, that’s when you should stop.” She and her wife are now taking root in richer soil: the Catskills, where she hinted to us, she’s partnering with a nearby farm to open a farm-to-table restaurant. The recipes Kornack made for Panna are fresh yet familiar. They include some childhood favorites like Beef Braciole, her grandmother’s specialty, stuffed with breadcrumbs and braised with tomato-wine sauce. You’ll melt for her Cinnamon Semifreddo, an Italian frozen custard, made sans ice cream machine and topped with bourbon-macerated figs; the silkiest sunchoke soup, drizzled with aromatic ginger oil; a giant, crispy rice pancake served with greens and a fried egg; charred cabbage wedges with almond vinaigrette; and parsnip cake (similar to carrot cake) brightened with apple compote. Luckily, you don’t have to churn it out all at once for a multi-course tasting menu like Kornack can—but you should take her skills to your kitchen, and enjoy each stunning dish, bite by bite.
