Guests will fight for every last little cherry tomato and olive in this one-pan recipe. And this dish is just as tasty as a leftover, as the flavors come together even more and the chicken stays moist and juicy under the skin.
This dish is the perfect option for a gluten-free pasta night. It's spicy, saucy and satisfying. In this class, Megan shows how perfectly cooked shrimp, paired with gluten-free pasta, makes for an easy and delicious weeknight meal.
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.