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: Food Network
Author: Food Network
Author: Food Network
Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the sixteenth century. It is a cooked mixture of water, butter and...
Author: Amy Finley
Author: Ina Garten
Easily add flavor to Melissa d'Arabian's budget-friendly Salmon Cakes recipe from Ten Dollar Dinners on Food Network by adding a secret ingredient: bacon.
Author: Melissa d'Arabian : Food Network
Author: Ina Garten
Author: Food Network Kitchen
Author: Duff Goldman
Most of the things that make this steakhouse stand out - line-dancing servers, cowboy decor, huge portions - are direct imports from the Lone Star State. But the fried pickles hail from Colorado, where...
Author: Food Network Kitchen
Author: Robert Irvine : Food Network
Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup.
Stuffed mushrooms can be much more than bite-size hors d'oeuvres at cocktail parties-they can also be a delicious entree. Portobello mushrooms stuffed with shrimp are a low-fat, protein-packed seafood...
Author: Michelle Dudash
Author: Ellie Krieger
Author: Ina Garten
Roast beef, Swiss cheese and richly caramelized onions are stuffed into a whole loaf of rye bread in this delicious recipe. Bake until nicely toasted and melty and serve with a creamy homemade Thousand...
Author: Food Network Kitchen
Author: Katie Lee Biegel
Author: Food Network
Author: Bobby Flay
Author: Ina Garten
Sausage balls are a standard, savory appetizer perfect for so many different occasions. Giving them a little lift using cheddar bay biscuit mix takes them over the top, and will make them the quick & easy...
Author: Meaghan @ 4 Sons R Us
Author: Alex Guarnaschelli
Author: Ree Drummond : Food Network
Author: Food Network
Author: Alton Brown
Author: Guy Fieri
There's no trick to these loaded potato skins, and making them is a breeze. Pile them high with toppings and broil until they look like something you may have eaten at an Irish bar in the bad part of town...
Author: Sam Sifton
Author: Ree Drummond : Food Network
Author: Ree Drummond : Food Network
Author: Bobby Flay
Author: Ellie Krieger
Author: Food Network
Author: Rachael Ray : Food Network
Author: Ina Garten
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
Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkling of grated Fontina, then bake again until melty and...
Author: Anna Stockwell
Author: Food Network
Author: Food Network
Author: Food Network
Author: The Hearty Boys
Author: Craig Claiborne
Author: Food Network