A leaner version of an Italian classic. The mirepoix base is the foundation of flavor in this dish, but you can always buy the pre-chopped mixture as a time saver.
Food Network recipe developer Arlyn Osborne shows how to make an elegant cheater's version of the classic restaurant-worthy dish with ham, Gruyere cheese and fig jam.
Chef Joe Sasto puts a Japanese twist on a classic wing flavor by soaking his chicken in a peppery yuzu brine before frying them in an airy tempura-style batter.
BBQ Brawl winner Kyle Bryner shares a chili recipe that was born in friendly competition with his son. The combination of spicy chorizo, tender chicken, and hearty black beans creates a depth of flavor that is both rich and comforting.