Geoffrey zakarian

"I've been like this my whole life," says the Food Network star in this week's issue of PEOPLE

Get Shrimp Fra Diavolo Recipe from Food Network

"The Kitchen" co-host Geoffrey Zakarian shares an easy recipe for soul-warming braised short ribs with egg noodles that's perfect for this time of year.

Celebrity chef and "Big Restaurant Bet" host Geoffrey Zakarian shared his secret for making the best omelet and the simple hack might surprise you.

Poaching is a technique that means cooking food submerged in a simmering liquid such as water, milk, stock or wine. It produces a delicate flavor and texture, and most of the moisture from the ingredient being cooked is retained. This is a classic and useful technique with endless variations.

Interested in Geoffrey Zakarian’s recipes and holiday food traditions? Read how he celebrates the holidays and get inspired to make your own chef Christmas recipes.

Vinegar is the key ingredient in this guacamole recipe from Geoffrey Zakarian as featured on The Kitchen on Food Network.

Inspired by Chinese hot mustard, this spread has a distinct spicy kick thanks to mustard seeds ground into a fine powder. Serve it with egg rolls, fish, dumplings, stir-fried vegetables or shrimp tempura. Pro tip: Make this right before serving for the full, robust spicy effect.

Celeberity chef Geoffrey Zakarian shares a recipe for breakfast fried rice from the new cookbook, "The Family That Cooks Together."

This salad is called tricolore salad because it has all three colors of the Italian flag: red, white and green. It’s made with radicchio, endive and arugula, and they each bring something special to the party. Radicchio and endive are both bitter, but the endive also lends a sweet note, and they mix up beautifully with the pepperiness of the arugula. Too often, tricolore salad is overly oily and light on flavor. But this version utilizes chardonnay vinegar to brighten things up. I issue one…