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Cincinnati-Style Chili Recipe | Food Network Kitchen | Food Network Chili Recipe Food Network, Cincinnati Style Chili, Chili Food, Canning Diced Tomatoes, Chili Cook Off, Food Network Magazine, Beef Chuck, Unsweetened Chocolate, Canned Tomato Sauce

Cincinnatians have been eating chili over spaghetti for 102 years, ever since Tom and John Kiradjieff, brothers from Macedonia, first served the dish at Empress Chili. Now you can find it all over Ohio, in these classic forms: three-way (cheese on top), four-way (cheese and onions) and five-way (cheese, onions and beans).

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Get Parmesan Garlic Fries Recipe from Food Network Garlic Parmesan Biscuits, Garlic Fries Recipe, Parmesan Fries Recipe, Parmesan Biscuits, Parmesan French Fries, Food Network Recipes Pioneer Woman, Garlic Parmesan Fries, Ree Drummond Recipes, Easy Roasted Vegetables

Parmesan Garlic Fries are on the snacks and starters menu at Ree’s Mercantile restaurant where they are a huge hit with customers. Piled high with grated cheese and garlicky butter, Ree has adapted the recipe for the home cook using frozen, seasoned fries.

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Here’s Your Inside Look into Ina Garten’s Newest Venture—Her Kitchen! — Food Network Magazine Dreamy Space, My Needs, Barefoot Contessa, Copper Pans, Food Network Magazine, East Hampton, The Barn, Food Network, New Kitchen

Ina’s New Kitchen The Barefoot Contessa gives us a tour of her dreamy space. Ina Garten has built more than a few kitchens during the past three decades—in different apartments and in the barn where she tests and shoots recipes. But during all of these projects, her kitchen at home in East Hampton, NY, has remained the same. When she set out to renovate it for the first time in 27 years, she had two goals in mind: “I wanted to make sure it worked for my needs and that it looked good,” she…

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Pasta E Ceci, Leek Recipes, Crispy Chicken Thighs, Chicken Noodle Casserole, Grilled Chicken Thighs, Artichoke Recipes, Tv Food, Food Network Magazine, Spring Vegetables

Braised, crispy-skinned chicken thighs are the ultimate one-pan weeknight dinner. For this version, browned chicken thighs simmer with crispy bacon, leeks, carrots and defrosted artichoke hearts. Frozen artichoke hearts, by the way, are not to be overlooked in the freezer section. We finish the sauce with some assertive Dijon mustard, and serve with warm bread on the side.

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