Onions

• Chicken:
• Dumplings:
• Homemade seasoning:

To make this hearty and filling dish, gently boil tender dumplings with stewed chicken. To serve, reheat the canned soup, ladle it into bowls, and top with the chicken and dumplings. read more

The broth for this hearty Italian soup is simmered with a rind of Parmesan cheese, giving it a slightly salty, nutty flavor. read more

With coconut milk and medium-hot green curry paste, this Asian-inspired dish gets a pop of color from the red bell pepper, and a squeeze of lime juice. read more

A little heavy cream makes this soup, flavored with fresh parsley and thyme, richer and more velvety. read more

• Chicken
• Soup
• Kneidlach (dumplings)

Ina Garten's traditional recipe makes a classic, filling dish, especially when served warm with kneidlach or noodles. read more

Cook this 25-minute quinoa recipe from Ingrid Hoffman and serve it hot with sautéed onions, green chilies, and adobo spice for its yellow color. read more

• Homemade spice mix:

A little sour cream added to the creamy mushroom sauce in which the beef pieces are simmered adds extra flavor. Egg noodles can be served as a side dish. read more

• Chicken broth:

This tortilla chip soup is served with sliced ​​avocado and corn to cut the jalapeno heat. read more

• Nachos
• Emeril's Creole Spice Blend
• Homemade tortilla chips

In this recipe, Emeril Lagasse bakes nachos with chorizo ​​sausage, a Mexican snack infused with cumin, along with mashed pinto beans, pepper jack and cheddar cheeses, and thinly sliced ​​onions. The result is a luxurious dish that's eaten... read more

Quick-cooking oats and molasses are the "new" ingredients Ellie Krieger adds to her traditional meatloaf recipe, which also includes ground beef, mushrooms, and herbs. read more

Ina Garten adds chicken broth and whole eggs to make her meatloaf truly moist and juicy. read more

• Marinara Sauce:

A recipe for pork and veal meatballs with marinara sauce and pancetta, served with pasta. read more

A delicious Swedish meatball appetizer recipe with a milk sauce. read more

• Quick Marinara Sauce

A recipe for meatballs made with ground pork and veal, with an Italian marinara sauce, but prepared American-style—meaning very quickly. Serve the meatballs on slices of bread as sandwiches, with melted cheese, or with pasta as... read more

• Simple tomato sauce:

Lean, small turkey meatballs are especially suitable for filling the table as an appetizer. read more

Anne Burrell gives a hearty, tender chicken dish a little kick by adding red pepper flakes to the onions. read more

A little red wine gives this dish's thick sauce, made with fresh vegetables and thyme, a unique flavor. read more

Fresh porcini mushrooms add even more protein to this healthy dish from Ellie Krieger. read more

The few spoons of capers that Giada De Laurentiis adds to the tomato and white wine sauce give this dish a slightly salty flavor. read more

• Marinated grilled beef
• Sandwiches

Guy Fieri builds this massive sandwich layer after layer of herb-grilled beef, a generous helping of thick horseradish sauce, and crispy raw onions. read more

For this simple dish, Melissa De Arabian tosses pasta with quick-cooked shrimp, refreshing lemon juice, and parsley. read more

• Salsa
• Additional ingredients
• Fried tortilla chips
• Homemade seasoning

Paula Deen's salsa is ready in just 10 minutes and will satisfy the whole family – just add your favorite ingredients, like avocado, pineapple, and black beans, to the classic tomato and pepper base. read more

Paula Deen takes traditional tomato salsa to the next level with creamy avocado and hearty black beans. read more

• Nili's BBQ Seasoning:
• Neely's BBQ Sauce:

Patrick and Gina Neely offer a baked bean recipe infused with barbecue spices, homemade barbecue sauce, and leftover smoked pork or beef. read more

To easily achieve the classic barbecue sauce flavor, Paula Deen combines canned beans with pork, maple syrup, brown sugar, mustard, and, of course, bacon. read more

This easy-to-make coleslaw from the Neelys is made with baby cabbage, crisp carrots and onions, and dressed with a rich sauce made with sugar and cayenne pepper. read more

To make the same coleslaw pictured in the photo in 10 minutes, Bobby Flay combines shredded cabbage with grated carrots and onions and tosses it with a creamy dressing of mayonnaise, sour cream, and mustard. read more

This hearty dish is perfect for a cool autumn day. The generous amount of vegetables complement the meat, making it a complete meal. Serve with slices of crusty bread. read more

• Waffles
• Hot chili

You've probably tried Mexican chili with hot dogs or French fries before. But what about waffles? Spicy corn waffles make a great base for Paula Deen's chili recipe. read more

A new twist on a traditional recipe: cook beef with a hearty side of carrots and potatoes in a mixture of red wine vinegar, brown sugar, and tomatoes. This will give you tender, melt-in-your-mouth meat with a savory flavor. read more

Ina Garten coats garlicky meat with a rich sauce made from the meat's flavorful juices and serves it with tender potatoes and carrots. - read more

• Crispy potato pancakes (draniki):

Two glasses of red wine add a new layer of flavor to Tyler Florence's herb-roasted brisket. Serve with crispy, golden potato pancakes. read more

In this relatively lean dish, Paula Deen stews beef and vegetables in a meat broth flavored with cloves and bay leaves. read more

• Meatloaf
• Glaze

Made with fresh vegetables and traditional spices like cayenne pepper and chili powder, this juicy meatloaf, topped with a ketchup-cumin glaze, makes a wonderful centerpiece for any holiday table. read more

Sunny Anderson softens the heat of jalapeños and Hungarian paprika in a vodka sauce and chicken sausage by adding a splash of cool, heavy cream and topping the pasta with grated Asiago cheese. read more

Ellie Krieger makes this rustic soup with white beans (some of which she purées). Freshly chopped sage and thyme leaves, plus baby spinach and tomatoes, are also key ingredients in this entree. read more

In this Food Network Kitchens dish, the tomato sauce for the enchiladas gets a little spicier with the addition of a few serrano chiles, so the mild filling of chunks of poached chicken in sour cream is just right to ensure... read more

• Salsa Verde:
• Chunky Guacamole:

After dipping tortillas in homemade tomatillo salsa, stuff them with store-bought baked chicken and cilantro mixture, top with more salsa, and sprinkle with Monterey Jack cheese. Bake until the sauce is bubbling and serve with - read more

• For Mexican tortilla lasagna:
• For the sauce:

When Alton Brown makes this Mexican-inspired lasagna, he relies on a homemade enchilada sauce made with chipotle chili peppers, fresh garlic, cumin, and tomato sauce. This dish is loaded with tender chicken and... read more

To make Ina Garten's Big Lasagna, you don't need the classic ground beef or pork. Replace it with ground turkey or Italian sausage, adding four types of cheese: Parmesan, mozzarella, ricotta, and goat cheese. read more

The core of this simple dish is sautéed ground beef and ground beef with Italian spices. Paula Deen's hearty lasagna also features layers of a creamy mixture of ricotta cheese and Parmesan, as well as a tomato sauce with herbs and... read more

• Sloppy Joe (Sloppy Joe)
• Blue Cheese Ranch Dressing
• Topping

Top soft round buns with butter-seared ground turkey, hot sauce, and creamy blue cheese for a traditional sandwich experience (minus the chicken wings). read more

Made with three types of ground meat: beef, pork and veal, the garlic sandwiches from Jeff Mauro, host of the cooking show "Sandwich King", are served on large, crispy Italian rolls with slices of provolone cheese and pieces of pickled - read more

This updated version of the long-time favorite lazy sandwich, the Sloppy Joe, features a delicious meaty filling and a rich sauce made with smoked paprika, ketchup, and apple cider vinegar. read more

Ellie Krieger's sandwich is a lighter take on the classic Sloppy Joe burger. She uses lean ground beef, fried with protein-rich red beans, tomato paste, and spreads the mixture on a bun. read more

Patrick and Gina Neely stuff a pork loin with a cornbread-bacon mixture, securing the holes with toothpicks to keep them from coming apart while grilling the meat for just a few minutes on each side. read more

• French Onion Pizzas:
• Salad:

In this recipe, Rachel Ray uses classic French onion soup ingredients, but serves them not in a bowl, but on slices of French bread. A mound of sherry-braised onions and two types of cheese make for a luxurious dish. read more

This light soup will appeal to all lovers of French cuisine. Make it with pre-cooked chicken broth, preferably from an old (soup-keeping) bird, and caramelized onions. Then bake it in pots with Gruyère cheese before serving. read more

To create a unique combination of flavors in one pot, Ina Garten first sautés onions with butter, sherry, and brandy, then adds a splash of white wine and broth. The result is a hot, delicious, and filling soup. read more

Melissa De Arabian's popular soup recipe gets its vibrant flavor from caramelized onions and wine. A squeeze of lemon juice and the soup is ready. Serve it in a small bowl, topped with a slice of baguette and a sprinkle of grated Swiss cheese. read more

Tyler Florence makes his soup with beef broth and red wine, adding fresh thyme and bay leaves for flavor, and serves it with cheese croutons. read more

Rachel Ray transforms ordinary chicken pot roast into a hearty seafood soup featuring poached salmon in a creamy sauce, celery, and potatoes. And the best part—a pre-baked puff pastry "lid." read more

• Bruschetta with tomatoes and capers:

Guy Fieri's recipe marinates halibut for an hour in a fragrant mixture of garlic, white wine, and fresh parsley. The fish is then simmered in chicken broth and served with slices of toasted bread topped with tomatoes and Parmesan cheese. read more

• Marinade
• Soup base
• Topping

Guy Fieri marinates chicken thighs in a mixture of garlic, cumin, and chili powder, then grills them. He tops the chicken with a jalapeño-infused broth, fried tortilla strips, and a cold tequila-infused sour cream sauce. read more

Rachel Ray combines all the flavors of Mexican cuisine into a rich soup. She simmers chicken with onions, bell peppers, and jalapeños in a tomato broth, and serves each serving with avocado and crispy corn chips. read more

In Trisha Yearwood's delicious bowl of soup, thickened by two types of beans and creamy from heavy cream, a fresh salsa topping brings out the chicken flavor. read more

• Topping:

Ree Drummond not only serves each serving of soup with tortillas, but also adds a few corn tortillas to her wonderful soup before serving. Then, guests choose their own traditional toppings, like sour cream, avocado, and red onion. read more

Tortilla soup, one of Food Network Kitchens' most popular recipes, can be made with leftover chicken, flavored with chipotle peppers in adobo sauce, fresh cilantro, and, for an even brighter flavor, lemon juice. read more

• Dry mix:
• Sweet Cola BBQ Sauce:

Patrick and Gina Neely say, "The smoke and indirect heat will help you cook deliciously tender ribs, while the cola adds a hint of unexpected sweetness." The secret to this recipe is to not add the cola glaze right away, otherwise... read more

Ina Garten uses just a few ingredients for her casserole, coats them in a buttery sauce, and tops them with fresh bread crumbs and cheese for a rich, delicious crust. read more

Sunny Anderson's Chicken Salad with Bacon Bits features tender pieces of baked potato, boiled chicken, and a herb-infused mayonnaise dressing. Served in Boston lettuce bowls, it's perfect for finger food. read more

• Club sandwich
• Boiled chicken for salad:

Make the perfect club sandwich by topping herb-poached chicken with fresh celery and green onions, plus a mayo-mustard dressing, and sandwiching it between slices of bread topped with bacon, lettuce, and tomatoes. read more

Simply sauté mushrooms, onions, and spinach first, then layer them on potato bread, and finally whisk in eggs and nutty Gruyere cheese for a luxurious, hearty casserole in just one hour. read more

Giada De Laurentiis's recipe turns scrambled eggs, sausage, and toast into one dish: a layer of sausage meat and spinach, creamy goat cheese, and crusty bread, topped with eggs—all baked to perfection. read more

Cook juicy and tender pieces of pork in a delicious sauce made with pureed chipotle peppers, honey, and vinegar, and let your family make their own tacos filled with pulled pork and other classic fillings. read more

Delicious and easy to prepare, this tender stew is cooked in a tomato sauce with paprika and cumin, and topped with sour cream. Serve it with pasta or your favorite potato side dish, and you've got a complete dinner. read more

Make a killer appetizer with the traditional Hoagie sub ingredients: various meats and cheeses, onions, lettuce, and dressing, and serve the dipping sauce on a bun with the crumb removed. read more

• For the soup:
• For filling:

What sets Ina Garten's pumpkin and apple curry soup apart is that she adds fresh green onions, sweet coconut flakes, and cashews to the dressing. read more

• Soup:
• Crostini:

Giada De Laurentiis's creamy soup is especially flavorful thanks to sautéed garlic, carrots, and onions, along with chopped fresh sage leaves. Serve this dish with cheesy crostini. read more

To give the soup a smoky flavor and a spicy kick, Marcela Valladolid uses chipotle peppers in adobo sauce. But to balance the heat, she adds a little sour cream sauce to each bowl before serving. read more

• For pots:
• For the soup:
• Toppings:

Equally beautiful and delicious, this easy-to-make soup is served in roasted pumpkin or acorn squash pots. Plus, some pumpkin seeds, croutons, and fried onions add flavor and crunch. read more

• Apple sauce with apple pieces:

Because her sauce is served with pork tenderloin cooked with garlic and herbs, and tender braised onions, Anne Burrell creates what she calls a "sweet-savory apple sauce." It's made with leftover applesauce from roasting the pork. read more

Chipotle peppers in adobo sauce add a smoky flavor to this hearty dish. The chili is made with tender pork shoulder, pumpkin puree, and fresh herbs, and served with a refreshing pumpkin-sour cream sauce. read more

Robert Irvine's hearty lasagna is a complete meal in one dish, seemingly so easy to prepare. Each layer is filled with tomato sauce with ground beef and red wine, pumpkin puree, and a creamy mixture of ricotta and mozzarella. read more

• 1 cup raisins

This dish from Ingrid Hoffman, featuring chopped hard-boiled eggs, bell peppers, and olives, along with pork, beef, and sausage, has more meat than white bread. It's enough to feed 14 people. read more

The Neelys know how to make this delicious dish in a fraction of the time: use a ready-made chicken stuffing mix with cornbread. Patrick and Gina combine it with crispy bacon and pecans for texture, plus... read more

Toasted slices of unleavened bread, soaked in a sauce made from mushrooms stewed in butter, fresh vegetables and aromatic herbs – and after baking in the oven, you get a juicy hot dish from Dave Lieberman. read more

This family-friendly dish replaces traditional chicken with turkey. Plus, this versatile dinner is incredibly easy to prepare, using ready-made shortcrust pastry. read more

• Mashed potatoes
• Warm Apple Cranberry Sauce
• Stuffing for stuffing
• Turkey with gravy

On Rachael Ray's plate is nothing more than a simple turkey sandwich. It combines almost every element of a holiday meal, even the creamy gravy, making every bite of this perfect sandwich perfect for Thanksgiving. read more

• Italian salsa:
• Filling:
• Topping:
• Wheat chips:

Guy Fieri layers his nachos—first a layer of chips, then a combination of ground beef and turkey, topped with mozzarella. Finally, he tops them with salami, basil, and a tomato-garlic salsa for an Italian twist. read more

Although Marcela Valladolid uses chocolate and peanut butter to flavor her classic mole sauce, it's not sweet, but rather smoky, thanks to the smoked chili peppers. After all, Mexican cuisine is famous for its blend of flavors. read more

• Fried Corn Chips:
• Baked Corn Chips:
• Refried Beans:

Ready to eat in just 30 minutes, "Nacho" is a bold meatless take on the Mexican appetizer and makes a wonderful addition to a vegetarian meal. However, since the dish includes refried beans and fried greens, read more

Thanks to ready-made pizza dough, Alex Guarnaschelli's flatbread recipe is incredibly quick to make. She bakes the dough, then tops it with sour cream and lemon zest, bacon bits, and a delicious green onion-caper pesto sauce. read more

• Stuffing for stuffing

Rachael Ray quickly roasts mushroom caps until tender, then fills them with ground pork, spinach, and Parmesan cheese. Just a few minutes in the oven, and the savory appetizer is ready. read more

• Casserole
• Sprinkling

To give this rich dish a crispy texture, Alton Brown tops his macaroni and cheese with breadcrumbs. read more

The unique feature of Alton Brown's time-tested recipe is that it uses only a handful of ingredients, such as avocado, cilantro, and lime juice. The sauce is best served at room temperature after it has steeped for an hour. This is... read more

Stick to the foolproof method of brushing the bird with butter and roasting it in the oven with lemon and herbs for juicy, delicious chicken. read more

Prepare a hearty dinner in just an hour. This casserole from Giada De Laurentiis, featuring ingredients like chicken, garlic, tomatoes, mozzarella cheese, and pasta, is reminiscent of a classic Italian dish – chicken breasts under... read more

To ensure the breaded chicken turns out juicy and flavorful, the Neely family recommends letting it marinate overnight in a kefir-based marinade, then sprinkling it with crushed cornflakes and baking until golden brown. read more

To add flavor and texture, Ree Drummond uses both white and red chicken, shredded chicken, cream of mushroom soup, and cheddar cheese in her casserole to create a luxurious dish. read more

To add a touch of sophistication to beef stroganoff, Tyler Florence's recipe adds cognac to the sauce while the beef is cooking, and he finishes with garlic, mushrooms, sour cream, and a dollop of Dijon mustard. read more

Roasted onions, bell peppers, and zucchini—Giada De Laurentiis ensures these vegetables add a sweet touch to her meatless baked pasta. Topped with a classic marinara sauce made with creamy Fontina cheese, smoked mozzarella, and Parmesan cheese, her... read more

Try using ground beef instead of traditional sirloin or tenderloin, adding low-fat sour cream and whole-wheat pasta to lighten up traditional beef stroganoff without sacrificing flavor or appearance - read more

The beef tenderloin in this recipe from Claire Robinson is cut very thin, so the dish takes just 30 minutes, from prep to finish. Simply brown the meat first, then season it with onions and beef broth, and finally add... read more

• For beef stroganoff:
• For the noodles:

A squeeze of lemon juice adds a refreshing flavor to the rich beef and mushroom stroganoff sauce. read more

Thanks to a culinary workhorse like a pressure cooker, you can make beef stroganoff in just 40 minutes. This appliance will quickly cook meat as well as vegetables with white wine. The dish turns out tender and flavorful in a pressure cooker. read more

Ree Drummond's recipe elevates the basic potato casserole by layering thinly sliced ​​potatoes with ham and cream cheese. read more

• Brine:
• Spices and glaze:

It's best to bake this wonderful holiday dish in two stages: first quickly at a high temperature, then again at a lower temperature - this way you will get a delicious crispy crust on the ham and juicy pork flesh with the aroma of apples. read more

In his classic take on German potato salad, Bobby Flay replaces mayonnaise with apple cider vinegar in the dressing and tops the dish with fried onions, mustard seeds, and bacon fat. read more

• For pancakes:
• For the pie:

Instead of adding a filling of eggs, bacon, and cheese to a shortcrust pastry crust, Alton Brown uses herb pancakes as a base, lined with a muffin tin to create the cup shapes. read more