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: Valerie Bertinelli
Author: Katie Lee Biegel
Author: Ree Drummond : Food Network
Author: Alton Brown
Author: Rachael Ray : Food Network
Author: Ina Garten
Author: Tyler Florence
Author: Giada De Laurentiis
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: Ina Garten
Author: Ree Drummond : Food Network
Author: Ina Garten
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell...
Author: Kardea Brown
Author: Giada De Laurentiis
Author: Ming Tsai
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Author: Food Network
Author: Sandra Lee
Author: Sandy Ingber
Author: Food Network
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: Ina Garten
What can make pot-stickers a minimalist dish? One approach is called takeout and is already quite common. The alternative is using the wrappers now sold in just about every supermarket. Start with those,...
Author: Mark Bittman
Author: Ree Drummond : Food Network
Patrick and Gina Neely's Fried Green Tomatoes from Food Network go best with a tangy buttermilk sauce.
Author: Patrick and Gina Neely : Food Network
Author: Patrick and Gina Neely : Food Network
Author: Food Network
Author: Giada De Laurentiis
Author: Ina Garten
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
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: Rachael Ray : Food Network
Author: Food Network Kitchen
Author: Denis Blais
Author: Ree Drummond : Food Network
Author: Bobby Flay
Author: Food Network Kitchen
Author: Food Network
Author: Giada De Laurentiis
Author: Sunny Anderson
Author: Food Network Kitchen
Author: Michael Chiarello : Food Network
Author: Giada De Laurentiis
Author: Ayesha Curry
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: Tyler Florence