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Budget-Friendly Ways to Boost Your Protein at Any Meal

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Affordable sources of protein include ground beef, chicken thighs, lentils, eggs and more. Here's how to use them in a variety of recipes.

Star Snacks: Viewing Party Treats From the Final Four

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In preparation for viewing parties across the country, Martie, Yvan, Michele and Justin each created an original snack recipe especially for their fans.

4 Halloween Menus to Make the Night Extra-Special — Even If You're Not Trick-or-Treating

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Even if you can't trick-or-treat this year, make Halloween special with themed Halloween appetizer, dinner and dessert recipes from Food Network.

Marcela Valladolid

TALENT

Growing up around expert and traditional cooks in Tijuana, Mexico, Marcela was raised to be passionate about food, and she jumped straight into a culinary life with her first job working at her aunt’s cooking school in Baja, Mexico. Marcela realized she, too, wanted to pursue this growing love for food full time and enrolled in the Los Angeles Culinary Institute. She then went to the Ritz Escoffier Cooking School in Paris to become trained as a classical French pastry chef. Marcela later returned home to run a catering company and teach children about the culinary arts in Tijuana, all while collecting recipes and applying her knowledge and skills of her family’s cooking traditions to map out her dreams. She successfully translated her culinary knowledge and passion to the small screen as the host of her own Food Network series, Mexican Made Easy, which premiered in 2010. Wanting to share her expertise on great Mexican food that combines freshness and flavor with kitchen ease, Marcela published Fresh Mexico: 100 Simple Recipes for True Mexican Flavor” (Clarkson Potter) in 2009, Mexican Made Easy (Clarkson Potter) in 2011 and Casa Marcela: Recipes and Food Stories of My Life in the Californias (Houghton Mifflin Harcourt) in 2017. Marcela lives in San Diego with her family. Marcela is a judge on Best Baker in America.

Vegetable Meatloaf with Balsamic Glaze

Recipe | Courtesy of Bobby Flay

Total Time:: 2 hours 5 minutes

387 Reviews

Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce

Recipe | Courtesy of Nina Simonds

2 Reviews

Sarah Copeland

EDITORIAL

Sarah Copeland is an award-winning writer, cookbook author and tastemaker. Formerly the food director at Real Simple, Sarah also works as a contributor for New York Times Cooking. Her recipes have appeared in Food Network Magazine, Better Homes & Gardens, Saveur, Food & Wine and Martha Stewart Living. Today she runs Edible Living, a blog dedicated to gardening, fresh foods and foraging.

Dan Churchill

EDITORIAL

Dan Churchill is a health coach, chef, restaurant owner, cookbook author and TV host. He formerly hosted the Genius Kitchen digital series Feast with Friends and co-hosted the Discovery Channel docuseries Surfing the Menu: The Next Generation. Dan is passionate about eating good, having a healthy lifestyle and gluten-free and vegan-friendly recipes. He currently hosts the podcast The Epic Table.

Aly Walansky

EDITORIAL

Aly Walansky has been a contributor at Food Network since 2018, and writes regularly about food news and trends. She has been a food journalist for over twenty years and has covered everything from budget shopping to recipes to culinary travel content for national publications that include the Food Network, but also Southern Living, Food & Wine, Travel & Leisure, The Kitchn and more.