This is a pasta dish that Geoffrey Zakarian claimed was "the best thing I've consumed this week." And let me tell you, that guy EATS. It's a super quick, funky and spicy pantry-pull supper that is ready in 15 minutes.
The key to the greatest Reuben starts with the meat! Make your own corned beef, render it low and slow, cut it thick and watch all your Reuben dreams come true.
Food Network co-host of "The Kitchen" Jeff Mauro shares 3 easy mashed potato recipes for Thanksgiving.
Trying to take your barbecue experience to the next level with Jeff Mauro BBQ Chip Dust Recipe? Look no further! Renowned chef and Food Network star, Jeff Mauro, has graced us with a game-changing recipe that will revolutionize your grilling sessions: the BBQ Chip Dust.
I usually despise trendy social media recipes, but this one really works and the waiting time is worth it. Make sure you slice the potatoes as thin as possible on that mandoline; that way, you will achieve a tighter stack of potatoes that will not fall apart in the fryer.
Jeff Mauro spikes his dressing with jalapenos and Sriracha, giving this reuben a definite kick!
"Lorenzo loves meatloaf -- he calls it a giant meatball!" says Jeff's wife, Sarah Mauro.
This is a pasta dish that Geoffrey Zakarian claimed was "the best thing I've consumed this week." And let me tell you, that guy EATS. It's a super quick, funky and spicy pantry-pull supper that is ready in 15 minutes.
Get the how-tos for Food Network's Jeff Mauro's most-craved recipes, like over-the-top sandwiches and sweet treats alike.
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.
Get the how-tos for Food Network's Jeff Mauro's most-craved recipes, like over-the-top sandwiches and sweet treats alike.
I can’t think of anything better than curling up with a big bowl of warm, cheesy pasta, and fettuccine alfredo is the classic bowl you’ve been craving. The unsung hero of this indulgent "treat yourself" Italian-American meal is nutmeg, which helps cut the creamy richness with a nutty and slightly sweet note.
“Chicken Parm,” as it’s affectionately called, has deep roots in the Italian-American community. While it may not have come over from the Italian motherland, it has become a beloved staple in red sauce joints across the States. This version is extra cheesy, making it even more mouth-wateringly delicious! It uses a technique I learned from Phil's Pizzeria and Restaurant on Long Island, NY, that keeps the breading on the cutlet from getting soggy while you’re melting your cheese. In the end, the cheese is hot and bubbly, but the chicken stays perfectly crisp.
This is a delicate, refined treatment for fried shrimp. The coconut milk adds a subtle sweetness to the tempura batter that in turn complements the shrimp. You can also use this batter to dip and fry thinly sliced vegetables.
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.
This pickled slaw is the ideal summer side to pair with kebabs, pulled pork, fried catfish, or any classic warm-weather main dishes. Don't let the pickling fool you—it takes just minutes—and the slaw will last for days in the fridge.
Nothing says summer like BBQ chicken, but if you’re looking for a new way to make it, look no further! This recipe is a Tex-Mex mashup of BBQ chicken and fajitas that is sure to be your new cookout favorite. Fajitas were originally made with skirt steak, but these days, we see it done with chicken, vegetables, seafood and so much more. The BBQ rub makes for tender, juicy and flavorful chicken. I love the addition of a poblano pepper to the charred pepper mix; it adds a bright and savory flavor pop. The sizzle sauce marries a traditional barbecue sauce with a double dose of bright acid from apple cider vinegar and lime. It's all topped with a generous drizzle of a smoky and spicy crema that ties the whole mashup together.
Get the how-tos for Food Network's Jeff Mauro's most-craved recipes, like over-the-top sandwiches and sweet treats alike.
"This soup just begs for garlicky croutons," says Jeff.
