These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you...
Author: Food Network Kitchen
Author: Giada De Laurentiis
Author: Food Network
For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become...
Author: Food Network Kitchen
Author: Ina Garten
Much like Outback's massive steaks and famous Bloomin' Onion, this wedge salad is huge: a quarter head of lettuce loaded with blue cheese dressing, bacon and a balsamic glaze. It's not exactly an Australian...
Author: Food Network Kitchen
Author: Giada De Laurentiis
Author: Patrick and Gina Neely : Food Network
Author: Giada De Laurentiis
Author: Alton Brown
Author: Giada De Laurentiis
Author: Katie Lee Biegel
Author: Katie Lee Biegel
Author: Valerie Bertinelli
Fried ravioli, a popular appetizer in St. Louis, Missouri, is breaded and deep-fried pasta. If frying pasta sounds strange to you, keep an open mind: crispy pasta shell, soft cheese filling and ample marinara...
Author: Giada De Laurentiis
Author: Food Network Kitchen
Author: Ree Drummond : Food Network
Author: Food Network
Author: Food Network
Author: Ina Garten
Author: Ree Drummond : Food Network
Author: Ming Tsai
Our version of the retro hors d'oeuvre rumaki - bacon-wrapped water chestnuts and chicken liver - substitutes figs, goat cheese and pesto for a fruity, tangy twist. Consider it rumaki 2.0.
Author: Food Network Kitchen
Author: Giada De Laurentiis
Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's already a huge BCD craze taking over America. It's delish, but pretty...
Author: Food Network
Author: Nancy Fuller
A fruity, spicy Sauvignon Blanc would be perfect with this elegant dish.
Author: Ree Drummond : Food Network
Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty...
Author: Ina Garten
Author: Food Network
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite...
Author: Mitchell Davis
Author: Ina Garten
Author: Ina Garten
Andrew Zimmern's rich dip guarantees a bite of something delicious with every scoop: jumbo lump crabmeat, artichokes, and Parmesan are combined and baked till bubbly brown. Serve it with buttered toast...
Author: Andrew Zimmern
Author: Food Network
Author: Bobby Flay
Author: Ina Garten
Every host and hostess knows that it just isn't a party if you don't have 7 layer bean dip on hand. This creamy, spicy, flavorful appetizer is a celebration-on-a-platter that combines everyone's favorite...
Author: By Betty Crocker Kitchens
Author: Food Network
Author: Jeff Mauro, host of Sandwich King
Author: Bobby Flay
Author: Rachael Ray : Food Network
This classic refreshing salad pairs perfectly with grilled lamb .
Author: Bon Appétit Test Kitchen
Use the freshest wild or farmed salmon for this dish. Chilling it in the freezer for 20 minutes makes it easier to dice.
Author: Bon Appétit Test Kitchen
Author: Giada De Laurentiis
Author: Food Network
Author: Food Network
Author: Rachael Ray : Food Network
Author: Giada De Laurentiis