Chef Elena Besser shows you how to whip up the ultimate cheesy breakfast sandwich on Parker House rolls. Bonus: they're done in practically no time, so they're ready for you when you need them most.
Food Network Kitchen contributor Rick Martinez has a deep love of Mexican culture and cuisine, so it's only natural that he's here today to show you how to spice up scrambled eggs with dried chorizo, jalapeno peppers and cilantro.
These vegan pita pizzas are a fantastic option for a healthy weeknight dinner or a quick and clean Sunday brunch. Whitney demonstrates how to make simple, flavorful pizzas using nutritious whole wheat pizza.
This layered lasagna is different from how the Italians do it. From cabbage to bechamel, and ground beef to mashed potatoes, your idea of lasagna will be transformed. A fresh sprinkle of parsley overtop before serving gives a beautiful pop of color.
Look closely and you will see the secret to this gooey chicken Parmesan. Instead of a thin crumb coating, chef James Briscione batters homemade chicken cutlets like southern-fried chicken (buttermilk is involved). The results are extra crispy.
Ellie Krieger shows how to cook sea bass and make a quick tomato sauce studded with briny olives and capers -- all in the same skillet. It's the ultimate one-pot meal.
This vegetarian strata is like a savory bread pudding. It's a really economical dish, yet feels kind of fancy. The recipe is perfect for feeding a crowd or even breakfast lovers another day.