New recipes

Our Newest 5-Star Dinners

Our Newest 5-Star Dinners


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

We enjoy hearing reader feedback on recipes, but what we like even more is when it's 100 percent positive feedback. These main dishes are a few of our recent home runs that got some serious five star loving from those who tried them:

This Vietnamese Pork Salad is like a deconstructed spring roll, but hearty enough to count as a main dish. What readers are saying: "This salad was outstanding. The textures (crunchy veggies, soft noodles) and flavors all worked together so well. And it is definitely a fast recipe for a weeknight!" - KatieInPhilly

Eating healthy should still be delicious.

Sign up for our daily newsletter for more great articles and tasty, healthy recipes.

Spicy Thai Red Curry Beef is the perfect weeknight dinner thanks to the short cook time and only using one skillet. What readers are saying: "The entire dish is delicious - make certain to not skimp on the lime, which adds a perfect note of acidity. I will definitely be making this again." - karen

Throwing flavorful ingredients into a bowl is our favorite way to serve a meal, and this California Caprese Bowl is no exception. What readers are saying: "It's easy to put together, very filling and absolutely delicious! I can see this becoming my work-lunch go to for the entire summer and I can't wait!" - Sara

Tangy herby yogurt sauce is the secret to keeping this Lemony Roasted Salmon with White Wine Couscous both moist and flavorful. What readers are saying: "I LOVE this salmon recipe, it was so delicious that I couldn't stop eating it." - christinahabib

Get the best of both worlds with the love child of buffalo wings and tacos, aka Grilled Buffalo Chicken Tacos. What readers are saying: "This is super fast and easy to make. I doubled the recipe, and I wish that I had quadrupled it!" - Christopher

Keep reading:


50 Pasta Dinners

1. Marinara Cook 6 sliced garlic cloves in olive oil over medium heat until golden. Add one 28-ounce can whole tomatoes (crushed by hand) and 1 cup water season with salt and red pepper flakes. Simmer 15 minutes stir in 1/2 cup chopped basil. Add cooked spaghetti and toss, adding up to 1/2 cup pasta water.

2. Meatball Make Pasta Marinara (No. 1), using 2 1/2 cups water. Finely chop 1 carrot, 1 celery stalk, 1/2 onion and 2 garlic cloves in a food processor. Mix with 1 pound each ground beef and pork, 1 large egg, and 1 cup each breadcrumbs and grated Parmesan form into 24 meatballs and simmer in the sauce 30 minutes. Add the pasta and toss.

3. Vodka Make Pasta Marinara (No. 1) with penne, adding 1/2 cup cream and 1/4 cup vodka with the tomatoes.

4. Arrabbiata Make Pasta Marinara (No. 1) with fusilli, cooking 4 halved dried chiles de arbol with the garlic. Discard the chiles before serving.

5. Norma Saute 1 chopped eggplant in olive oil until browned. Make Pasta Marinara (No. 1) with rigatoni, adding the eggplant with the tomatoes. Top with ricotta.

6. Peas and Pancetta Make Pasta Marinara (No. 1) with rigatoni, sauteing 4 ounces diced pancetta in the oil before adding the garlic. Add 1 cup frozen peas and 1/2 cup cream during the last 5 minutes of simmering.

03_ShrimpBucatini_029.tif

7. Shrimp Fra Diavolo Make Pasta Marinara (No. 1) with bucatini, using 1/2 teaspoon red pepper flakes. Saute 1 pound peeled medium shrimp in olive oil until cooked through add to the pasta and toss.

8. Amatriciana Saute 4 ounces diced pancetta in olive oil over medium heat until almost crisp. Add 2 sliced onions cook until softened. Add one 28-ounce can whole tomatoes (crushed by hand) and 1 cup water season with salt and red pepper flakes. Simmer 20 minutes stir in 1/2 cup chopped parsley. Add cooked bucatini and toss, adding up to 1/2 cup pasta water. Stir in 3/4 cup grated Parmesan.

9. Mushroom Amatriciana Make Pasta Amatriciana (No. 8) with penne, cooking 2 minced garlic cloves and 8 ounces sliced cremini mushrooms with the onions.

10. Amatriciana with Clams Make Pasta Amatriciana (No. 8), cooking 2 minced garlic cloves with the onions. Add 12 littleneck clams during the last 5 minutes of simmering, cover and cook until they open.

11. Spicy Clam Cook 3 pounds clams in 3/4 cup each white wine and water over medium-high heat, covered, until they open, about 7 minutes. Strain and reserve the juices. Saute 4 thinly sliced garlic cloves and 1 chopped jalapeno in olive oil until the garlic is golden. Add the clam juices simmer until reduced by half. Add cooked spaghetti, the clams and 1/3 cup chopped parsley and toss.

12. Mussels Saute 6 sliced garlic cloves and 1 sliced shallot in olive oil over medium-high heat until golden. Add 2 pounds mussels and 1 cup white wine cover and cook until they open, 3 minutes. Add 1 cup cream and 3 tablespoons butter cook until thickened. Add cooked linguine and up to 1/2 cup pasta water. Stir in 1/4 cup each chopped parsley and chives and the zest of 1 lemon.

13. Garlicky Scallops Season 1 pound bay scallops with salt, then sear in 1/3 cup olive oil over high heat, 1 1/2 minutes per side transfer to a plate. Add 8 sliced garlic cloves to the oil and cook over medium heat until golden. Add 1/2 cup white wine, the zest of 1 lemon and some salt and red pepper flakes simmer until reduced by half. Add cooked spaghettini and 3 tablespoons butter toss, adding up to 1/2 cup pasta water. Add 1/2 cup chopped parsley and the scallops. Top with toasted breadcrumbs.

14. Puttanesca Cook 6 sliced garlic cloves, 1/2 cup chopped black olives, 1/4 cup drained capers and 4 chopped anchovies in olive oil over medium heat until the garlic is golden. Add 1 cup water, one 28-ounce can whole tomatoes (crushed by hand) and 1/2 teaspoon dried oregano. Season with salt and red pepper flakes. Simmer 15 minutes stir in 1/2 cup chopped parsley. Add cooked fusilli and toss, adding up to 1/2 cup pasta water.

15. Tuna Puttanesca Make Pasta Puttanesca (No. 14), adding two 7-ounce cans drained oil-packed tuna with the tomatoes.

16. Bolognese Brown 12 ounces each ground beef and pork in olive oil over medium heat. Add 1 each chopped onion, carrot and celery stalk cook until softened. Add one 28-ounce can whole tomatoes (crushed by hand), 2 cups water, 1/2 teaspoon dried oregano and some salt and red pepper flakes. Simmer 1 hour stir in 1/2 cup chopped parsley. Add cooked spaghetti and toss, adding up to 1/2 cup pasta water. Stir in 1/2 cup grated Parmesan.

17. Sloppy Joe Make Pasta Bolognese (No. 16) with gemelli, omitting the celery and using one 28-ounce can tomato puree instead of whole tomatoes. Simmer only 30 minutes omit the parsley. Use 1 1/2 cups shredded cheddar instead of Parmesan.

18. Cheeseburger Brown 1 pound ground beef in olive oil over medium heat. Stir in 3/4 cup ketchup and 1/2 cup each chopped pickles and onions. Add cooked macaroni and 1 cup shredded cheddar and toss.

19. Lamb-Mint Brown 1 pound ground lamb in olive oil over medium heat. Add 2 sliced garlic cloves and 1/2 teaspoon red pepper flakes and cook until golden. Add two 14-ounce cans cherry tomatoes and 1 teaspoon kosher salt. Simmer 5 minutes stir in 1/4 cup chopped mint. Add cooked gemelli and toss. Top with shaved ricotta salata.


Top Rated and Reviewed Recipes

These recipes are the best of the best. With 5-star ratings and 500+ reviews, you can't go wrong with these user favorites.

Related To:

Photo By: Tara Donne ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.

Photo By: Marshall Troy Photography ©2012, Television Food Network, G.P. All Right Reserved.

Photo By: Tara Donne ©Tara Donne

©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved

Photo By: Tara Donne ©2012, Television Food Network, G.P.

Photo By: Armando Rafael Moutela ©FOOD NETWORK: 2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Food Network

Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.

Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved

©2012, Television Food NEtwork, G.P. All Rights Reserved

Photo By: Armando Rafael Moutela ©FOOD NETWORK: 2012, Television Food Network, G.P. All Rights Reserved.

Photo By: Tara Donne ©Tara Donne

Photo By: Tara Donne ©Tara Donne

©2012, Television Food NEtwork, G.P. All Rights Reserved

Photo By: Tara Donne ©Tara Donne

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Mac and Cheese

Here's what one recipe reviewer had to say: "This mac and cheese is all grown-up. It was tasty, cheesy and easy to make. Have made it a few times in the last 2 months and it is a hit each time."


See what’s inside!

“I really like the tips & pointers. For example: explaining shrimp counts per pound and the article of herbs, their uses and how to store and preserve them. These ‘learning moments’ that really help develop an understanding and solid basis in the kitchen.”

- Baking Nana

“I find it very useful that the magazine takes a topic (whether it’s an ingredient, Holiday, style of cooking) and show different examples or recipes related to it. For example, in one issue you talked about oils and explained all the different oils and what they’re used for.”

Fresh Recipes
We've packed every issue with seasonal, top-rated recipes you'll want to make again and again.
Tips and Tricks
See helpful tricks that make life easier in the kitchen and save more money at the grocery store. Cooks 2 Follow
Up to 50 million cooks visit Allrecipes a month, and each has a story. Favorite Recipes
Learn what the most-saved recipes are across Allrecipes. Fresh Recipes
We've packed every issue with seasonal, top-rated recipes you'll want to make again and again.
Meal Planning
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum tempor Tips and Tricks
See helpful tricks that make life easier in the kitchen and save more money at the grocery store. Meal Planning
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Vestibulum tempor

Here Are the Top 10 Recipes Our Fans Loved in 2019

Here’s everything you couldn’t wait to click (and feast) on.

Carla Hall's Food Network Kitchen's Banana Pudding as seen on Food Network

Photo by: Felicia Perretti

Get The All-New Food Network Kitchen App

Download Food Network Kitchen now to sign up and take advantage of the latest offer and get 40+ live classes a week, hundreds of on-demand cooking classes, in-app grocery ordering and so much more.

For us here at Food Network, 2019 was a very BIG year. Not only did we see the return of Goods Eats and 30 Minute Meals, we saw Molly Yeh become a mom and Duff Goldman get married! We also celebrated the launch of the brand-new Food Network Kitchen app and watched as food-lovers across the country turned their very own kitchens into Food Network cooking classrooms. And then, of course, there was the food. Thanks to all of our devoted fans, sharks are the “it” animal of the culinary world. Air fryers have become the newest must-have kitchen tool and dump dinners now reign supreme in the world of weeknight cooking. Want to know more? Here are our top 10 fan-favorite recipes of 2019.

It took almost no time at all for Carla Hall’s Banana Pudding with Vanilla Shortbread course to become one of the most-watched classes ever on the Food Network Kitchen app. One glance at the airy, Southern-inspired dessert and it’s easy to see why. Unlike other banana puddings, which use boxed pudding mixes and store-bought cookies, every part of Carla’s dreamy treat — from the luscious pudding to the buttery shortbread and pillowy meringue — is made from scratch.


60 Best Instant Pot Recipes for Unbeatable Weeknight Dinners

We've got your family's new favorite meals right here.

Figuring out what to make for dinner night after night&mdashthat won't take ages in the kitchen&mdashis a never-ending problem. One of the best solutions? Get yourself an Instant Pot and take full advantage of it. Not only is the one-pot-wonder a breeze to cook with and clean, but the multi-cook functions make it versatile enough that you can make practically anything with it. It can sear food and pressure cook, so you get lots of flavor and a super-fast cook time. But it can also make practically any slow cooker recipe, so you can prep food in the morning, and come dinner have a perfectly made meal waiting for you. (One caveat: To make the most of your Instant Pot's slow cooker functions, buy the inexpensive but necessary Instant Pot slow cooker lid, which keeps everything from getting too waterlogged)

Here, we put together the absolute best Instant Pot recipes to make delicious suppers that the entire family (yes, even the little ones!) will love. If you&rsquore fairly new to cooking with an Instant Pot, prepare to be amazed at just how quickly a complete plate comes together&mdashincluding your favorite Instant Pot chicken recipes. Now, you can spend your evenings enjoying quality time with your loved ones instead of working away in the kitchen all evening. There&rsquos truly no shortage of excellent Instant Pot ideas that makes cooking easier. So, what are you waiting for? Whip up one of these dishes today for the tastiest weeknight dinner you&rsquove ever made.

Supremely tender thighs cooked in a combo of apricot jam, ketchup, soy sauce, and ginger, pair perfectly with a crunchy slaw.

Packed with toothsome wheat berries, hearty beans and kicky poblano peppers, this chili is so flavorful you may not notice it's missing the meat. Let it burble away in the pot all day until you're ready to eat.

Every country home needs something simmering in the kitchen, so fire up this versatile big-batch recipe.


0 Votes

I can't wait to try one of them!

i love these recipes so much we make them for the kids all the time now they are DELICIOUS

I love these! Pinning 3 for our family dinners this week. Full house and not a lot of time so I love this list, definitely bookmarked for later. Tip I used lemon instead on the Salmon recipe and turned out amazing.

Absolutely love these. Easy to follow along and super yummy!


It takes a little extra prep time to make the "sofritto" base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form. Meatball meatloaf.

It may look like the sofritto is a time consuming extra step for meatloaf, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better.


Recipe Summary

  • 1 cup all-purpose flour
  • 2 eggs
  • ½ cup milk
  • ½ cup water
  • ¼ teaspoon salt
  • 2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Read our picks for the best non-stick cookware to make cooking your favorite recipes that much easier.


Recipe Summary

  • 1 teaspoon vegetable oil
  • ½ cup chopped onions
  • 2 cloves minced garlic
  • ¾ cup chili sauce
  • ½ cup beer
  • ¼ cup honey
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon dry mustard
  • 3 ½ pounds country style pork ribs

Heat oil in a saucepan over medium-high heat. Cook and stir onions and garlic in hot oil until fragrant and softened, 4 to 6 minutes.

Stir chili sauce, beer, honey, Worcestershire sauce, and dry mustard into onion mixture bring to a boil, reduce heat to low, and simmer until sauce thickens and flavors develop, 20 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Bake ribs in a baking dish in the preheated oven for 1 hour. Spread sauce over ribs and return to oven bake until sauce bubbles and ribs are tender, 1 hour.