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700 · This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
700 · This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Ingredients
Seafood
- • 1 1/2 lbs Salmon, skin-on fillet
Produce
- • 1/2 tsp Garlic powder
- • 1/2 cup Parsley, leaves
Condiments
- • 1 tbsp Dijon
Baking & Spices
- • 2 tbsp Brown sugar, light
- • 1/4 tsp Cayenne pepper
- • 1 Kosher salt and freshly ground black pepper
- • 1/2 tsp Paprika
Bread & Baked Goods
- • 1/4 cup Panko breadcrumbs
Dairy
- • 2 tbsp Butter, unsalted
Carol Audet saved to Seafood Recipes
Giada's simple bolognese is a longtime favorite among readers, and it's no question why.
Ingredients
Meat
- • 1 lb Ground chuck beef
Produce
- • 8 Basil, fresh leaves
- • 1 Carrot
- • 1 Celery stalk
- • 1/4 cup Flat-leaf italian parsley
- • 2 Garlic cloves
- • 1 Onion, medium
- • 1 28-ounce can Tomatoes
Baking & Spices
- • 1 Salt and freshly ground black pepper
Oils & Vinegars
- • 1/4 cup Olive oil, extra-virgin
Dairy
- • 1/4 cup Pecorino romano
Lawrence Suen saved to Dinner recipes
22 · Summer may be all about lighter recipes, but that doesn’t have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.
22 · Summer may be all about lighter recipes, but that doesn’t have to mean light on flavor! I made this recipe at my first job and fell in love with the combination of the buttery flakiness of a toasted croissant with a creamy filling that makes it a perfect comfort food for the warmer seasons. I love the way the two textures combine with summer ripe Roma tomatoes, hot cherry pepper relish and a balsamic glaze to create serious #sandwichgoals.
Ingredients
Meat
- • 4 6- to 8-ounce boneless, skinless chicken breasts, boneless skinless
Produce
- • 2 Celery, ribs
- • 1/4 cup Cherries, dried
- • 1 Roma tomatoes
- • 1 Romaine lettuce, leaves
- • 2 Scallions
Condiments
- • 1 tsp Dijon mustard
- • 1 cup Mayonnaise
Baking & Spices
- • 1 Balsamic glaze
- • 1 tsp Granulated sugar
- • 1 Kosher salt and freshly ground black pepper
Nuts & Seeds
- • 1/2 cup Walnuts, toasted
Bread & Baked Goods
- • 4 Croissants, fresh
Other
- • Hot cherry pepper relish or giardiniera, for serving
~ Kelly ~ saved to Burgers / Sandwiches / Wraps
7 · The only tomato product you’ll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that’s easy enough for a family meal and impressive enough for a special occasion—plus no annoying tomato paste leftovers. While you’ll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
7 · The only tomato product you’ll need for this classic dish is a can of tomato paste, resulting in a creamy, tangy sauce that’s easy enough for a family meal and impressive enough for a special occasion—plus no annoying tomato paste leftovers. While you’ll typically see vodka sauce served with penne, we find it positively magical on any tubular pasta (it coats the inside and outside of the noodle), resulting in the perfect sauce-to-pasta ratio in each bite.
Ingredients
Produce
- • 1 Basil, fresh
- • 4 cloves Garlic
- • 2 Shallots, small
Canned Goods
- • 1 6-ounce can Tomato paste
Pasta & Grains
- • 12 oz Short tubular pasta
Baking & Spices
- • 1 Kosher salt
- • 1/2 tsp Red pepper flakes
Oils & Vinegars
- • 2 tbsp Olive oil
Dairy
- • 1 tbsp Butter, unsalted
- • 2/3 cup Heavy cream
- • 1/3 cup Parmesan
Beer, Wine & Liquor
- • 1/4 cup Vodka
Andrea Demello saved to Recipes to keep
So put on your chambray button-down, grab a wooden spoon and whip up our 51 favorite Ina Garten recipes of all time.
Joan Myles saved to Ina Garten
10 · I first had this sandwich in Peoria, Illinois, during my college years. I’ve never been more excited to eat a sandwich that was 97 percent crispy fried pork and 3 percent bun. This is a classic regional sandwich throughout the Midwest, especially in Indiana. Of course, I added a fun and creamy sauce to jazz it up.
Ingredients
Meat
- • 2 Pork tenderloins
Produce
- • 8 Bibb lettuce, leaves
- • 1 clove Garlic
- • 1 Pickled red onions
- • 1 Red onion, medium
- • 8 Tomato, slices
Refrigerated
- • 4 Eggs, large
Condiments
- • 1 tbsp Apricot preserves
- • 1 Apricot-mustard spread
- • 1 tbsp Horseradish
- • 1 cup Mayo
- • 2 tbsp Mustard, whole-grain
Baking & Spices
- • 1 cup All-purpose flour
- • 2 tbsp Kosher salt
- • 2 Kosher salt and freshly ground black pepper
- • 2 tbsp Sugar
Oils & Vinegars
- • 4 cups Peanut oil
- • 1 cup Red wine vinegar
Bread & Baked Goods
- • 4 Brioche buns, large
Snacks
- • 3 cups Butter crackers
Dairy
- • 1 cup Buttermilk
Denise Schraufnagel saved to Sandwiches
66 · When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
66 · When we set out to create the best cutlets, we sought perfectly tender chicken that was flavorful and juicy -- not tasteless and dry -- with a crisp, breaded exterior that stayed put and didn't get soggy. After trying different methods, we found that a mix of panko and Pecorino Romano creates the salty, crunchy crust we crave, while dried spices in both the flour and breadcrumb mixtures ensure that our cutlets are never bland.
Ingredients
Meat
- • 4 Chicken breasts (about 2 pounds), boneless skinless
Produce
- • 2 tsp Garlic, granulated
- • 1 Lemon, wedges
- • 2 tsp Onion powder
Refrigerated
- • 3 Eggs, large
Baking & Spices
- • 1 cup All-purpose flour
- • 1 Kosher salt and freshly ground black pepper
- • 1 tsp Red pepper flakes
Oils & Vinegars
- • 1/2 cup Olive oil
Bread & Baked Goods
- • 2 1/2 cups Panko breadcrumbs
Dairy
- • 1 stick Butter, unsalted
- • 1/2 cup Pecorino-romano, grated
<3 saved to Food and drinks
182 · Could classic chicken and rice be one of the most beloved comfort dinners to ever hit the plate? We think so. And to blow your mind even more, this version is made in just one skillet. Here we use bone-in, skin on chicken thighs which cook up in exactly the same time as the rice to guarantee juicy chicken. A quick broil at the end creates the perfect crispy skin and gives a little crunch to the rice and vegetables.
Ingredients
Meat
- • 4 Chicken thighs, bone-in skin on
Produce
- • 9 oz 3 stalks celery
- • 4 Carrots (about 12 ounces), medium
- • 1 tbsp Chives, fresh
- • 2 cloves Garlic
- • 2 tsp Lemon zest plus
- • 1 tbsp Oregano, fresh leaves
- • 2 Shallots (about 4 ounces), large
- • 1 tbsp Thyme, fresh leaves
Canned Goods
- • 4 cups Chicken stock, low-sodium
Pasta & Grains
- • 1 cup Rice, long-grain
Baking & Spices
- • 1 Kosher salt and freshly ground black pepper
- • 1/2 tsp Paprika
Oils & Vinegars
- • 2 tbsp Canola oil
375 · Get Melting Potatoes Recipe from Food Network
Ingredients
Produce
- • 2 cloves Garlic
- • 2 sprigs Rosemary, fresh
- • 4 Russet potatoes
Canned Goods
- • 1 cup Chicken broth, low-sodium
Baking & Spices
- • 1 Kosher salt and freshly cracked black pepper
- • 1 Salt, Flaky
Oils & Vinegars
- • 2 tbsp Vegetable oil
Dairy
- • 10 tbsp Butter, unsalted
Dee Ciancio saved to Sides
28 · Chicken cordon bleu is a classic dish for the ages. It is also an accidental dish that has stood the test of time. Many believe chicken cordon bleu to be a French dish created by the famous Le Cordon Bleu cooking school. However, it originated in a Switzerland restaurant when two large bookings turned up and the cook did not have enough portions to serve everyone. The resourceful chef came up with the idea of making schnitzels and filling them with ham and cheese. The dish was so good, it…
Ingredients
Meat
- • 4 Chicken breasts, boneless skinless
- • 4 thin slices Deli ham
Produce
- • 1 tbsp Chives, fresh
- • 2 tsp Garlic powder
- • 1 Lemon
- • 2 tsp Onion powder
- • 2 tsp Picked fresh thyme, leaves
- • 1 Shallot
Refrigerated
- • 2 Eggs, large
Condiments
- • 2 tbsp Dijon mustard
Baking & Spices
- • 1/4 cup All-purpose flour
- • 1 Kosher salt
- • 1 Kosher salt and freshly ground black pepper
Oils & Vinegars
- • 2 tbsp Olive oil, extra-virgin
Bread & Baked Goods
- • 1 1/2 cups Breadcrumbs, plain
Dairy
- • 3 tbsp Butter, unsalted
- • 3/4 cup Heavy cream
- • 4 slices Swiss cheese
Beer, Wine & Liquor
- • 1/3 cup White wine, dry
Abby Ward saved to Favorite Recipes
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