Food Network’s Most Saved 50 Recipes Of All Time

Plus MY Favorite Recipe In The Entire Universe

PLUS A Shoutout To Paula 

You can thank me later. The Food Network website does NOT make it easy to take a quick look at their list of top Fifty Most-Saved Recipes. In fact, they make it IMPOSSIBLE to see it all at the same time. Soooo, I went through the tortuous process of clicking through a FIFTY PAGE slideshow to make this list of recipes with links for you to peruse.

I’m a sucker for stuff like this. I like to compare other people’s favorites to my own. That’s also the fun thing about thumbing through recipes - the next great one is just around the corner. (AND with the online equivalent, hardly any thumbs are necessary.)  Go to the end of this post for MY favorite recipes of all time.

Without further ado, here are the Food Network’s top recipes. (AND I won’t be annoying like they are. I’ll list the top one first!)

No. 1 Ina Garten's Lemon Chicken Breasts

No. 2 Giada De Laurentiis's Chicken Piccata

No. 3 Ina's Linguine With Shrimp Scampi

No. 4 Food Network's Lemon-Garlic Shrimp And Grits

No. 5 Giada's Roman Style Chicken

No. 6 Ellie Krieger’s Zucchini Parmesan Crisps

No. 7 Tyler Florence's Chicken Enchiladas

No. 8 Ina's Garlic Roasted Potatoes

No. 9 Ree Drummond's Twice-Baked Potatoes

No. 10 Ree's Best Tomato Soup Ever

No. 11 Giada's Salmon Baked In Foil

No. 12 Ina's Baked Shrimp Scampi

No. 13. Ree's Baked Ziti

No. 14 Ree's Chicken-Fried Steak with Gravy

No. 15 Alton Brown's Guacamole

No. 16 Food Network Magazine's Skillet Rosemary Chicken

No. 17 Ree's Perfect Pot Roast

No. 18 Tyler's Smothered Pork Chops

No. 19 Ina's Lemon Yogurt Cake

No. 20 Food Network Kitchen's Low-Cal Fettuccine Alfredo

No. 21 Ree's Simple Perfect Enchiladas

No. 22 Ree's Chicken Spaghetti

No. 23 Giada's Baked Penne with Roasted Vegetables

No. 24 Ree's Twice Baked Potato Casserole

No. 25 Trisha Yearwood's Chicken Tortilla Casserole

No. 26 Giada's Lasagna Rolls

No. 27 Giada's Lemon Ricotta Cookies with Lemon Glaze

No. 28. Ina's Roasted Brussels Sprouts

No. 29. Ree’s Knock-You-Naked Brownies

No. 30 Trisha's Charleston Cheese Dip

No. 31 Giada's Chicken Parmesan

No. 32 Beatty's Chocolate Cake (from Ina)

No. 33 Giada's Chicken Tetrazzini

No. 34 Ree's Broccoli Cheese Soup

No. 35 Giada's Parmesan-Crusted Pork Chops

No. 36 Tyler's Shrimp Scampi With Linguini

No. 37 Ree's Restaurant Style Salsa

No. 38 Trisha's Slow Cooker Macaroni And Cheese

No. 39 Alton's Stovetop Mac-N-Cheese

No. 40 Ina's Perfect Roast Chicken

No. 41 Ree's Blackberry Cobbler

No. 42 Trisha's No-Bake Chocolate-Pretzel-Peanut Butter Squares

No. 43 Ree's Salisbury Steak

No. 44 The Best Cauliflower Ever from Daphne Brogdon

No. 45 Giada's Chicken Cacciatore (858 Reviews)

No. 46 Ina's Chicken Pot Pie

No. 47 Ree's Macaroni And Cheese

No. 48 Ina's Mac and Cheese2

No. 49 Tyler's Chicken Parmesan

No. 50 Ina’s Asian Grilled Salmon

YAY! An Ina recipe is NUMBER ONE, although she doesn’t have the most recipes on this list. Pioneer Woman is in first place with 14 recipes.

Number Of Recipes By Chef (or host)

Pioneer Woman, Ree Drummond – 14

Ina - 11

Giada - 10

Trisha and Tyler - 4 each

Alton - 2

Ellie Krieger - 1

(I know that doesn’t add up to 50. There were a few random ones thrown in for fun.)

Here’s the breakdown by type of recipe:

14 Chicken recipes

12 Pasta recipes (with 4 Mac and Cheese recipes)

6 Seafood recipes – 4 Shrimp, 2 Fish

6 Dessert recipes

5 Meat recipes

I guess this tells us that, most often, people are searching the Food Network website for what to make for dinner and chicken is at the top of their list.

Notice anything else? Obviously this is a list of CURRENT Food Network chefs and hosts, but it does seem a little strange that there isn’t ONE Paula Deen recipe here. In the past, she had always dominated lists like these. In 2007, she had the top recipe, Creamy Macaroni and Cheese, plus 46 others out of the top 100. In 2009, her Baked French Toast Casserole with Maple Syrup was the second most popular recipe. And she had the second and seventh most popular “Main Course” recipe in 2011. (Just saying, she was a pretty glorious part of the Food Network’s past.)

If I had to choose my favorite Food Network recipe, it wouldn’t even be close. I don’t follow it exactly or even closely anymore, but it gave me the inspiration to make such a delicious, always popular and never routine dish that I love it AND its creator. Ina’s Roasted Vegetables with Orzo takes top billing for me.

If I were to pick my all-time favorite recipe from anywhere or anyone, I could do that easily too. And I know there are thousands (millions?) of people who would agree with me. The Silver Palate’s Chicken Marbella wins hands down for best recipe. It has everything – It’s salty and sweet, easy to prepare, can be done ahead of time, great for every day and excellent for company. What else could anyone need?

What’s on the top of your list of best recipes – from the Food Network or otherwise?

Giada Gives The Audience The Finger Plus Bobby Shows Us A New Turkey Trick

Actually, it was PART of her finger that Giada “gave” us as she sliced through it, while LIVE on the air on the Food Network Thanksgiving special on Saturday. She was slicing a turkey roll while cooking along with Ina, Bobby and Alton when her hand slipped and oops! Lucky for us, we didn’t actually see the event. It happened in the background.

Bobby, Ina, Giada and (ugh) Alton were bopping around the Food Network Kitchens, talking about every possible aspect of the Thanksgiving meal. Then we see Giada (with her back turned) leaning over, actually leaning ON the edge of a sink. A FN chef comes over and it looks as if they’re consulting about something. Giada comes back to the front and admits she cut her finger. Ina puts her arm around her to offer support and that ass Alton decides that’s the perfect moment to ask her some complicated question.

One report said she looked pale and a little weak. I probably wouldn’t have seen that on my own, but she certainly didn’t need to be asked a question RIGHT THEN. Someone else answered it and there was quite a lot of chitchat before they FINALLY went to a commercial. When they got back, Alton announced Giada was getting treated and Bobby and Ina filled in just fine for the injured Italian.

The ironic thing was that Giada was making this rolled up and stuffed Turkey Breast "Porchetta", because it saves heavy-duty slicing just before serving, because you debone it before you stuff it.

You couldn’t help but think of Dan Ackroyd doing Julia Child (SO FUNNY!) and bleeding all over the set, but Giada was far more refined.

This Thanksgiving show did have some decent recipes, but it was annoying, because of Alton constant interrupted everybody.  (Actually, Giada - pre-incision - kept piping in during Ina’s spiels, but she was just being enthusiastic.) They’re repeating the show a bunch of times, but save yourself the 2 hours and just look at the recipes here.

Here was the high point for me: Bobby (and actually the other two too) disagreeing with Alton about brining. Bobby said he doesn’t like the texture of the meat after it’s been brined. Take that Alton! Ina says she likes to put lots of seasoning (read salt) on the turkey a day or two before cooking and it gives a lot of extra flavor. Giada likes what she calls a dry brine, which is an herb rub.

And this was interesting. Bobby did something very different with his turkey. When the breast measured 160°F , (I THINK he said 160, I’d feel better at 165, even though I know it continues to cook) he took the turkey out of the oven and CUT THE LEGS AND THIGHS OFF. Really. (The wings are still attached to the breast and carcass) Then he put the legs and thighs BACK  in the roasting pan, covered them with foil and cooked them for ANOTHER HOUR. I kid you not. That’s pretty radical, right? And he doesn’t give a hoot that he cuts up the bird before presenting it to his audience, friends, guests or whomever.

Bobby covered the remaining turkey (with the breast meat and wings) with foil and just let it rest for an hour. That’s a darn good idea. The only thing I would add is my magic trick of turning the breast upside down as it rests. The juices flow back into the breast, where they’re needed the most. I actually LOVE Bobby’s idea of cutting off the dark meat and cooking it longer. I may have to try it on Thursday, except that I stuff my turkey and the stuffing may not register done (165°F) when the breast does, so I’ll have to keep my options open.

After the show, the Food Network had a “Hangout” with its four Food Network stars. You know, kind of like Andy Cohen’s “Aftershow”.

Some nice young woman from Food Network.com, who never introduced, herself was (I thought) the host of this post-show. She introduced everyone and started the questions rolling. Then she introduced the stars of the new Food Network show modelled (exactly) after The Chew called The Kitchen @ Food Network - Jeff Mauro, Sunny Anderson, Katie Lee and Marcela Valladolid. Exactly like The Chew, there is one super-duper chef taking part, Geoffrey Zakarian, who was not participating in the Hangout. He’s like Mario Batali on The Chew, who, remember, was on The Chew’s first episode from a remote location – a golf course - demonstrating pizza dough. (I haven’t really watched The Chew since then, so maybe Mario is there more…but I kind of doubt it. He probably makes appearances in between his more important gigs.)

Anyway, the annoying part of this “Hangout” was that the nameless host, who WAS sitting at the head of the table, was supposed to be channeling questions from Twitter and the website for ALL the chefs, but Alton could not keep his mouth shut. While Hangout Host Gal gamely looked on, he barreled through the segment asking each of The Kitchen hosts some Thanksgiving related question. Ina looked bored, but laughed bravely when called upon. Giada looked uber-sexy in her heavy librarian glasses, but she should have been home nursing her wound. Bobby didn’t actually seem bothered by obnoxious Alton.

Ah well, it was an interesting show, which would have been made better by a more courtly host (Ted Allen perhaps). I get that Alton has MANY technically proficient recipes to contribute, but couldn’t he do it by remote and only when called upon?

Find the myriad recipes mentioned here:

Clarified Butter
Baked Macaroni and Cheese
Brussels Sprouts with Pecans and Cranberries
Good Gravy
Country Bread Stuffing with Goat Cheese, Kale and Bacon
Cranberry Sauce
Mashed Potatoes with Smoked Paprika and Chives
Roasted Turkey a la Tangerine
Roasted Shrimp in Cazuela
Spanish Cranberry Sparkling Martini
Apple Crostata
Kale and Gorgonzola Salad
Thanksgiving Turkeys
Accidental Turkey
Turkey Breast "Porchetta"
Roasted Figs and Prosciutto
Kir Royale
Mushroom and Leek Bread Pudding
Green Beans Gremolata
Thanksgiving Live Roast Turkey

Super Bowl Food - Paula Grabs The Gusto With A Steak Sandwich; Tyler Enriches Us With A Shrimp And Oyster Po'Boy Plus My Surprising Chicken Wing Guru

I took a look at Paula and Tyler's shows this week to see what football food they were making. Either menu would be pretty amazing. I think I'll concentrate on their sandwich offerings.

Tyler’s Ultimate with Tyler Florence

Ultimate Po' Boys

Shrimp and Oyster Po' Boys

Sweet Potato Matchsticks

Sweet Potato and Praline Pie

Tyler didn’t mention football specifically, but his tribute to New Orleans IS very appropriate for this year’s Super Bowl. His Ultimate Po’Boy would be a great addition to a Super Bowl party feast. In fact, it would BE the feast. He also made sweet potatoes two ways – as skinny, skinny fries and a pie (no store bought crust for him), but today I’m focusing on his po’ boy.

Tyler starts with his sauce - a rémoulade. He mixes together two cups of mayo, 1 cup of sour cream and some “good Creole” mustard He adds hot sauce, “Not enough to blow your head off”, with some cornichons that have been chopped with parsley. He mixes it all together with salt and pepper. Yum. (Add some julienned celery root to that and you have a pretty great version of a céleri rémoulade. That’s reason enough to party...as far as I’m concerned.)

Tyler says peanut oil is his “frying fat of choice”, but first, to flavor the oil, he adds some “woody” herbs to the COLD OIL – sage, rosemary and thyme. Fantastic idea!!! But, Tyler, tell the folks that if they wash those herbs (which I wouldn’t bother with), they HAVE to be dry before you can even THINK of deep frying them!

Tyler also adds an entire head of garlic, with the cloves separated but the papery skin still on. He doesn’t really say on the show, but the recipe tells us to heat the oil up to 365ºF and then remove the herbs.

Tyler fries up his sweet potato matchsticks first. Then he turns his attention to the shucked oysters and peeled shrimp. He adds buttermilk to the seafood with some hot sauce. Again, he says don't add not enough to blow your head off. He puts them back in the fridge.

Tyler is making it really hard for me NOT to talk about the Sweet Potato and Praline Pie. Take a look at it, it’s easy and completely fabulous. And frankly, even though I wouldn’t tell a Southerner, you could sneak some pumpkin in place of the potato and it would be awesome too.

Back to the oysters and shrimp. Tyler pours some spice mix into a shallow bowl and mixes in 2½ cups of cornmeal. He drains the seafood with a sieve to get rid of the extra buttermilk. He gets the oil read as he tosses a few shrimp and oysters in the cornmeal mixture. He turns them over and over to be coated nicely. Tyler drops them carefully into the oil and cooks them for 4 minutes “tops”.

(Oh gosh, praline sugar is going over the pie. Really check THIS out. It looks like a pecan pie now.)

During the commercial, Tyler finished frying all the seafood. The good thing about making this into a sandwich is that the oysters and shrimp don’t have to be super hot.

Tyler slices the French long(ish) roll open, leaving a “hinge” at the back. He smears on a generous amount of rémoulade before piling on the shrimp and oysters. He tops that with lettuce – “the official vegetable of New Orleans” – and tomato slices. He folds the whole thing over and gives it a SLIGHT press. He cuts it in the middle, slightly diagonally and voila. Awesome.

The “killer” sweet potato fries look amazing too and that pie…that pie.

At the end of the show, Tyler does acknowledge the coming football game. He says “I hope your team wins. Have a great game.” But I think his choice of menu leaves no doubt as to whom he’ll be rooting for.

I need to take a run around the block, before tackling Paula’s grilled steak sandwiches, because I have a feeling they’ll be suitable for a league of linebackers. Okay, let’s see.

Paula’s Best Dishes with Paula Deen

Company's Coming

Michael's Grilled Steak Sandwiches

Peppery Coleslaw with Orange Chili Vinaigrette

Crunch Onion Rings

Cherry-Chocolate Coffee Float

Oh goodie, Paula’s in the kitchen with hubbie Michael. They're cute together. She starts with onion rings. Oh, how I love those, but we’ll go right to the steak sandwiches. (Her recipe is a good one, though. The batter has “a sleeve” of saltine crackers and Michael is wearing pink onion goggles.)

I love how Paula says YISS (for yes). And EET (for it).

Jimmy Sikes, Michael’s friend from Vie-Day-Yuh, (Vidalia) is coming over (down? up?) to help him grill. Seriously, can foreigners understand Paula?

Michael sets about marinating the flank steak. Paula and he mix together 2 cloves of minced garlic, 1 1/2 tablespoons soy sauce, 1 tablespoon Dijon, 1 1/2 teaspoons of oregano, a teaspoon of Lady and Sons seasoning and ¾ cup of vegetable oil. They pour it over the flank steak and marinate it for a minimum of an hour or overnight. (I would completely leave out the oil and add a tablespoon or two of red wine vinegar.)

Paula rubs the marinade over the steak, while telling us all about Michael’s muscle car - a 1969 GTO Judge. (WHAT IS a muscle car?)

They’re serving the steak sandwich with a cole slaw. Take a look, but let’s get on to the steak sandwich.

Jimmy has arrived. I wonder if he has a muscle car too. Oh, Jimmy isn’t just a weekend barbecuer. He’s the owner and grill master of Sikes Cookers. I’m guessing that gorgeous grill they’re cooking on is one of those.

This is funny. The Food Network put the directions up on the screen: “For a flank steak 1– 1½ inches thick, grill 4-5 minutes on each side.” I wonder if the FN thought we needed subtitles to understand these Southerners. 


Jimmy and Michael put the meat on the barbecue and a huge flame spurts up. ­­

The rolls for the sandwiches also go on the barbecue. (I always forget to do that.) The guys bring in the steak and the rolls to be assembled in the kitchen.

Paula finishes mixing up the cole slaw. Michael says he loves it when Jimmy visits, so Jimmy can show him how to cook on his new grill, which he absolutely loves. (Probably not as much as that car, though.)

They spread chipotle sauce on the toasted bread. I forgot to mention that, here it is. They pile the meat on, add some thickly sliced tomatoes and fold it over. The onion rings and cole slaw look really good with it.

Dessert didn’t look half bad either – a cherry, coffee and chocolate float, y’all. (Each serving had about a pint of ice cream, along with the espresso, cherry syrup, chocolate syrup and whipped cream.) It doesn’t have to be espresso, y’all, it can be regular coffee. Paula signs off with, "Best dishes and love to y’all."

Okay, WHO DOESN’T LOVE PAULA??! Nobody says we have to cook her food, but what a complete doll she is!

More Food Network Game Day recipes that look good:

Sunny’s Interstate Chili

Baked Tortilla Chips - I only saw the first few minutes on the first Mexican Made Easy, but I liked how Marcella made these. Her Guacamole looked good too, but I would use a red onion instead of a white.

The January/February Food Network magazine has TONS of great snack recipes. Believe me, I didn’t think I needed another food magazine either.

Bobby Flay has an amazing sounding Blue Cheese Sauce.

And Alton Brown has a fantastic method for making chicken wings. (Yup, that’s right, he’s not my favorite.) All of you Alton Brown fans have seen this before (from The Wing and I Good Eats episode), but it’s new to me. Alton STEAMS the wings first, sets them uncovered in the fridge to dry out the skin and then roasts them in a hot oven. Sounds like a plan to me.

Have a great Super Bowl. Enjoy the snacks and the commercials. The game? I don’t even know who the Saints are playing, but do you think it would help my football comprehension if I made Gina’s punch?