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Showing 8,421 - 8430 of 114,808 results for recipes
Filete Relleno de Salpicon (Fish Fillet Stuffed with Crab Meat)
Recipe
| Courtesy of Patricia Quintana
- Total Time:
- 2 hours 25 minutes
Jezebel's Glazed Pork Chops on Pimiento Cheese Grits with Sweet Potato Frizzles
Recipe
| Courtesy of Julie Ohnstad
- Total Time:
- 1 hour 45 minutes
Appetizers
Begin your dinner or party with an appetizer, with recipes from Sunny Anderson, Anne Burrell, Tyler Florence, Giada De Laurentiis and more.
The Best Thanksgiving Cocktails & Drinks
Kick off the Thanksgiving feast with recipes, videos and tips for warming cold-weather drinks and fall-flavored cocktails from Food Network.
Classic Thanksgiving Menu
Serve a classic Thanksgiving menu featuring traditional holiday recipes, like turkey with stuffing, green bean casserole and pumpkin pie, from Food Network.
Father's Day
Celebrate Father's Day with Food Network dads like Guy Fieri. Find fun and delicious recipes for grilling, BBQ, desserts, brunch and more.
Summer Produce Guide
Produce is at its peak in the summertime! Take advantage of in-season foods with Food Network’s favorite fruit and veggie recipes.
Jenn Louis
PROFILES
Jenn Louis loves to travel: she’s globetrotted her way through Europe, North America, South America, and even spent a few months on a dairy kibbutz in Israel. The food she cooks is just as adventurous and wide-ranging—which is why hummus and labneh sneak onto the menu with bucatini, cavatelli, and seasonal Pacific Northwest fruits and vegetables at her Portland establishment, Lincoln Restaurant. Of course, that menu changes almost every day, based on what’s fresh and looking good at the market. Diners might move from a starter of grilled octopus to a main dish of delicata squash with tahini and hazelnuts before finishing with popcorn panna cotta: a trip from the Pacific Northwest to Italy by way of Israel, but with a distinctive American accent.Named one of Food & Wine's "Best New Chefs" in 2012, Louis has competed on Bravo's Top Chef Masters and has earned two nominations for the James Beard award (“Best Chef: Northwest”). Louis’s debut cookbook, Pasta by Hand, shows off her mastery of delicious pastas and sauces to match. Recently, she’s decided to explore her love of Middle Eastern food in depth by focusing on Jewish fare like challah, brisket, and latkes, all with her signature style of straightforward sophistication.Louis prizes restraint and control in cooking: “I don’t like too many ingredients or ideas jammed together,” she said to Food & Wine. “You lose the individual ingredients; they can’t be appreciated.” Accordingly, her Panna recipes are faithful, simple renditions of classics, but delicious enough to wow restaurant-goers and dinner party guests alike.Jenn's Restaurant:Lincoln Restaurant (Portland, OR) Jenn's Book:Pasta by Hand (2015)
