Chicken with Roasted Lemon and Rosemary Sauce
Cut a small slice off both ends of each lemon, and then cut in half crosswise. Arrange the lemons, flesh side up, in a flameproof nonreactive baking dish, and season with salt. Broil 6 inches or more from the heat until browned and soft, about 10 ... [... more]
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Spanish Style Paella
In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add ... [... more]
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Mama's Old Fashioned Ravioli
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with garlic, whiskey, and salt. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken to a bowl and chill, covered, 20 minutes. Bring a large pot ... [... more]
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Michael's Tacos with Chicken Taco Filling
Heat a large saute pan over medium heat and pour in enough olive oil to coat the bottom of the pan. Add the garlic and onions and cook until soft and nicely caramelized, about 10 to 12 minutes. In the meantime, season the chicken with salt and ... [... more]
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Double Dipped Fried Chicken
Wash the chickens and place in a large bowl. (Make sure to wash your hands after you handle raw poultry.) Mix the balsamic and the rosemary and pour over the chickens. Cover and refrigerate overnight. The next day, remove the chicken and discard ... [... more]
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Chicken Milanese with Salsa Rosa
With a meat mallet or a rolling pin, pound the chicken cutlets between sheets of plastic wrap to 1/8-inch thickness. Season the cutlets with salt and pepper and press the seasonings into the meat with your fingers. Make the coating: Combine the ... [... more]
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Capellini Soup with Rich Chicken Brodo
Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, ... [... more]
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Chiarello Chicken and White Bean Chili With Veggies
Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat. Heat a cast iron pot or Dutch oven over medium-high ... [... more]
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Chicken with Rosemary and Lemon Salt
Preheat oven to 450 degrees F if you have no convection fan, or to 425 degrees F if you have a convection fan. Make the salt: In a bowl, combine the lemon zest, rosemary, salt, and pepper, mixing well. Rub the chicken all over with the olive oil, ... [... more]
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Toasted spice rub:
For the spice rub: Toast the fennel seeds, coriander seeds, and peppercorns in a small heavy pan over medium heat. When the fennel turns light brown, add the cinnamon, salt, chili powder, and red pepper flakes and toss. Immediately turn the spice ... [... more]
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Michael Chiarello
Known for Napa Valley icon, the Tra Vigne Restaurant, Chef Michael Chiarello is host of Easy Entertaining with Michael Chiarello on Food Network. He is also the creator of NapaStyle specialty foods and handcrafted products for kitchen, home and ... [... more]
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Hazelnut Semifreddo
Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, ... [... more]
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