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Showing 5,361 - 5370 of 114,781 results for recipes
Meat Balls
Episode
| From:
Tyler's Ultimate
Tyler is in Southern Italy in search for the ultimate meatball dish. Tyler gets a local recipe in Peastum, then heads to Naples for another local favorite. Back home in NYC, Tyler draws from his Italian experiences to create his ultimate meatball dish.
Friends Through the Years
Episode
| From:
Valerie's Home Cooking
Valerie Bertinelli dishes up some new recipes for a longtime friend, Mackenzie Phillips. They catch up over Sweet and Savory Baked Brie, cheesy grilled Eggplant Rollatini and Cacio e Pepe Brussels Sprouts. For dessert, they share some sweet and crunchy Millionaire Bars.
Bring the Heat
Episode
| From:
The Best Thing I Ever Made
Get ready for four-alarm flavor as Jeff Mauro, Alex Guarnaschelli, Melissa d'Arabian, and Beau MacMillan reveal their best recipes that "bring the heat!" From an ooey gooey Jalapeno Popper Grilled Cheese to crispy Spicy Shrimp Tempura, and Spicy Leg of Lamb!
Stuffed Manicotti with Fresh Marinara Sauce
Recipe
| Courtesy of Lorraine Stevenski
- Total Time:
- 2 hours 35 minutes
Oaxaca Fudge Bars with Cashew-Crumb Topping
Recipe
| Courtesy of Camilla Saulsbury
- Total Time:
- 2 hours 10 minutes
Chicken and Spinach Potato Balls with Creamy Red Pepper Coulis
Recipe
| Courtesy of Food Network Kitchen
- Total Time:
- 3 hours 50 minutes (includes cooling and freezing times)
Savannah Treats
Video
| 02:55
Check out three sweet spots in Savannah, GA, and enjoy light and airy homemade angel food cake, a traditional banana split with homemade toppings, and banana pudding made using a secret recipe.
Nicole Rucker
PROFILES
Nicole Rucker is the author of DAPPLED: Baking Recipes for Fruit Lovers: A Cookbook. She is the founder and owner of the former Fiona and Rucker's Pie in Los Angeles. She is a four-time blue ribbon winner of KCRW's Good Food Pie Contest. Prior to opening Fiona, Nicole was the Pastry Chef at Gjelina Take Away and Gjusta Bakery in Venice, California. Her writing and recipes have appeared in Bon Appetit, Lucky Peach, The Los Angeles Times, and inside the cookbook Gjelina: Cooking from Venice, California.
