Cook like an Iron Chef with these recipes for Michael Symon's most delicious dishes from Food Network.
These flavor-packed pita sandwiches are reminiscent of summer picnics that my family took when I was a child. Though these are perfectly suitable for eating at any time, they make an exceptionally delicious poolside or picnic lunch.
Because of its sturdy textural properties, brown rice is a little more forgiving and will be fine with an extra minute or two. Cooked brown rice should have a pleasant slightly al dente chew.
This is a fun make-ahead buffet dish. Imagine it as a vegetarian cousin of a taco. It is also a story of ingredients. You can use rice or another grain in place of the quinoa. I go for soil-grown (not hydroponic) Bibb/Boston lettuce or larger romaine leaves. It’s best to have a lettuce that has a sturdy (and juicy) “spine” to hold the filling and make the cups easy to fold and eat. I also feel we are obsessed with not peeling ginger as the skin has a cool bitter note and the texture is welcome here. Save a step: Don’t like spice? Simply omit the Fresno chile from the recipe.
Our classic crepe is versatile enough to go sweet or savory, just omit the vanilla if going the savory route. The rest time here is key; the flour absorbs the milk as it sits giving you a more tender crepe and golden color.
Hachis Parmentier is akin to shepherd’s pie, but is a French version usually made with white or red wine. You can use any leftover ground meat, root vegetables and herbs that you have on hand. It’s the perfect recipe to clean out your fridge.
Using Yukon golds with duck fat gives a deep flavor and golden finish. The scallop-like presentation and final touch of butter broth and sea salt make this dish both delicious and visually appealing. Cooking them on the grill or even using some smoked sea salt will impart a subtle smoky flavor.
Everyone should know how to make a classic French omelette. It is one of the first things I teach our young cooks because it takes finesse and technique to do consistently great. This slightly nontraditional version is made on the grill, a fun way to cook your eggs and not hard to master, although you can also prepare it on the stovetop.
My favorite summer dessert is my grandma's peach cobbler recipe, and the reason I love it so much is that it's so simple. I took that as inspiration for this pie, letting the peaches shine instead of adding any spices. This recipe is best in the summer when peaches are at their prime.
Bring together fresh herbs to create a tasty and hearty dish with halibut and potatoes.
Bring the heat with these veggie-packed pakoras with spicy chutney.
Sunny and I like to cook a lot of the same things, and one of them is potatoes. She fell in love with this potato cake recipe when she saw it pop on my Instagram page, and the rest is history. I think she actually called me to discuss the way it looked and when was I going to make one just for her. Believe me, these potatoes are so good, this cake has been known to serve just one to two people. It's a recipe near and dear to my heart because I will pull it out on any number of occasions. I make it ahead for a dinner party. I make it "just because" and I will even bust it out cooking on a competition show. It's such a simple combo and can be really "zen" to layer the potatoes in the skillet. It requires a leap of faith, and the results are worth it.
Here’s our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.
I often think traditional garlic bread is too crispy and toasted; it tears the roof of your mouth and leaves your gums numb. I’m Team Texture, so I don’t mind a bit of crunch, but I also love a tender piece of bread, flavored with butter and garlic but still flexible enough to tear, push around, and sop up tasty bits left in the plate or bowl of food it accompanies. This recipe is the best of both of those worlds with a switch to sourdough bread that just makes sense; it’s tangy and stands out, but it’s also cushy and has a crisp exterior. The smear of a garlicky compound butter on each piece guarded by the aluminum foil ensures that they are tender, but not dried out. Team Texture, check in!
Enjoy this minimalist cheese and pepper pasta. It's an easy, dreamy creamy weeknight dinner option that comes together in under 25 minutes and only requires five ingredients!
This simple recipe might just become your new go-to for Thanksgiving spuds. Baking sweet potatoes at a super high temperature caramelizes the outsides, and finishing them in chicken broth makes the insides creamy.
The name of this dish comes from the Italian phrase saltare in bocca, which means to jump in the mouth. This Italian dish was popularized in Rome and is quite simple to make at home. Some versions include fontina cheese, which is delicious as well. But here, the focus is the sage, prosciutto and a flavorful pan sauce.
Pepper jelly has it all — it’s sweet, tangy and spicy. I usually put it on cream cheese or goat cheese and serve it with crackers, but I also love adding it to baked beans for an added zip.
Check out the best dishes created by Food Network's The Kitchen co-hosts and their special guests.
This is two of my favorites — pizza and salad — combined in one! Besides the crispy pepperoni strips, it's the dressing that really makes this salad. Blending sun-dried tomatoes and oregano gives an intense flavor reminiscent of pizza sauce to this boldly acidic vinaigrette. Major 1980s pizza parlor vibes all around!
Gazpacho is a cooling soup that’s great for the summer, especially when the produce is fresh and at its best. This isn’t a time to use vegetables or fruits on their last leg. Pick the good stuff and blitz it up. This also freezes well in a sealable freezer bag. Just fill it and freeze it flat for easy defrosting in the refrigerator. If you’re having this without a sandwich, a warmed garlic naan alongside or even croutons are perfect in this soup.
Ree enjoys presenting this salad on a big board, making small piles of the different elements on top of the green leaves. It looks abundant and impressive in the center of a big table, and everyone can help themselves.
This is a deep, rich pasta sauce using chuck roast instead of ground meat. It takes a bit of time to cook, but it’s economical, versatile and elegant enough to serve guests. It also freezes well.
Introducing the Lungarno. I created this drink after my stay at Hotel Lungarno in beautiful Florence, Italy. This is the perfect spritz for transition into the spring months. Ciao!
What else can you say about classic Sunday Sauce? This sauce recipe is tried and true, passed down from generation to generation. Browning off the meat to start is an absolute must, laying the ultimate foundation for creating a perfect sauce. Some may say that the addition of a little sugar is controversial, but it balances out the acidity from the tomatoes and perfectly rounds out this deeply flavorful and satisfying classic Sunday sauce.
Rather than making a roux for a cheese sauce, Ree uses the shortcut of adding a block of cream cheese. The big flavors in this dish, however, come from the herbs, spicy peppers and pepper jack cheese.
The show, called Winner Cake All, debuts on Monday, January 7, on Food Network.
Pop tubes are always in my refrigerator for a quick fix and I love playing with them to make them my own, or use them for a copycat. This is an easy way to get bakery or mall-worthy cinnamon rolls without all the work. I’ve added a hack seen online that fluffs up any pop-tube roll.
