FoodNetwork Site Search Results
Refine by:
-
Chef
- Food Network Kitchen (17128)
- Rachael Ray (2449)
- Ree Drummond (2376)
- Bobby Flay (2308)
- Giada De Laurentiis (2221)
- Sandra Lee (1766)
- Ina Garten (1360)
- Tyler Florence (1258)
- Mary Sue Milliken (1184)
- Susan Feniger (1181)
-
Show
- Cooking Live (299)
- The Kitchen (285)
- Emeril Live (170)
- Diners, Drive-Ins and Dives (104)
- The Pioneer Woman (75)
- Food Network Specials (67)
- Barefoot Contessa: Modern Comfort Food (64)
- Giada at Home (64)
- Calling All Cooks (61)
- How to Boil Water (61)
- Ingredient
- Course
- Dish
- Recipes Only
Showing 8,601 - 8610 of 114,808 results for recipes
Elise Kornack
PROFILES
Chef Elise Kornack is a veteran of some of New York’s most acclaimed kitchens, including April Bloomfield’s Spotted Pig and Marcus Samuelsson’s Aquavit (now helmed by Emma Bengtsson. But after working with some very big names, Kornack decided to go small. In 2013, she and Anna Hieronimus (wife and sole supporting staff) opened Take Root, a 750-square foot, 12-seat tasting menu destination in Brooklyn. Their fare reflected their philosophy: mindful dining using local ingredients, careful preparation, but without pretension (the tasting menu cost $125, a steal compared to New York standards). Out of her galley-sized kitchen, Kornack plated far-reaching flavors, from sweetbreads with shaved squash to chocolate mousse with sour honey powder. In return, critics showered her with praise: Kornack landed on Forbes Magazine’s and Zagat’s “30 Under 30” lists; was a “James Beard Rising Star Chef” semifinalist for the last three years running; and saw Take Root earn a Michelin star.But even the brightest stars can burn out (and singe a chef’s sanity)—which is why Kornack decided to close the restaurant before that happened, ending on a high note: “When you feel like you’re doing your best, when your space looks the best, and your food tastes the best, that’s when you should stop.” She and her wife are now taking root in richer soil: the Catskills, where she hinted to us, she’s partnering with a nearby farm to open a farm-to-table restaurant. The recipes Kornack made for Panna are fresh yet familiar. They include some childhood favorites like Beef Braciole, her grandmother’s specialty, stuffed with breadcrumbs and braised with tomato-wine sauce. You’ll melt for her Cinnamon Semifreddo, an Italian frozen custard, made sans ice cream machine and topped with bourbon-macerated figs; the silkiest sunchoke soup, drizzled with aromatic ginger oil; a giant, crispy rice pancake served with greens and a fried egg; charred cabbage wedges with almond vinaigrette; and parsnip cake (similar to carrot cake) brightened with apple compote. Luckily, you don’t have to churn it out all at once for a multi-course tasting menu like Kornack can—but you should take her skills to your kitchen, and enjoy each stunning dish, bite by bite.
4th of July
Pull out that checkered tablecloth, fire up the grill, and look no further for perfect all-American recipes like Guy's 4th of July Cocktail, Alton's Fried Chicken, and Ina's take on the classic Flag Cake.
Bake or No-Bake Alaska
Recipe
| Courtesy of Alex Guarnaschelli
- Total Time:
- 6 hours 30 minutes (includes cooling and freezing times)
Hotteok
Recipe
| Courtesy of Jackie Ji Yoon Park
for Food Network Kitchen
- Total Time:
- 1 hour 50 minutes
Latke Board
Recipe
| Courtesy of Amy Stevenson
for Food Network Kitchen
- Total Time:
- 1 hour 45 minutes
Mantı
Recipe
| Courtesy of Shadi Hasanzadenemati
for Food Network Kitchen
- Total Time:
- 1 hour 20 minutes
Wontons in Chili Oil
Recipe
| Courtesy of Andy Liang
for Food Network Kitchen
- Total Time:
- 1 hour 45 minutes
Cheese Guide
From gruyère to gorgonzola — it can be challenging to choose the perfect cheese for your cheese plate or recipe. Learn how to use the delicious options like a pro. Find this and more at Food Network.
Fill a Rocket Scientist's Empty Stomach Reuben Burgers
Recipe
| Courtesy of Michelle Christensen
- Total Time:
- 30 minutes
