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Roll cooked chicken coated with hot sauce, carrot, and celery in sushi rice and nori for a sushi roll inspired by Buffalo-style chicken.
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Oysters on the half shell are topped with a butter and herb puree and baked, creating one of America's iconic dishes served at Antoine's in New Orleans.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Serve this broiled salmon recipe with a chive-tarragon yogurt sauce for a special brunch.
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This layered jar salad combines the pop of Buffalo sauce with cool creamy ranch, blue cheese crumbles, and the crunch of the celery and carrot. It's wing night in a salad.
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This recipe for a patty melt sandwich has a thin burger patty covered with melted Swiss cheese, caramelized onions, and griddled slices of rye bread.
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Use pretzels to bread chicken breasts for something quick, easy, and a little different on a weeknight.
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Everyone has gotta have one-here is our classic ragu (meat & tomato) sauce. Perfect for spaghetti, lasagna, tagliatelle .... the list goes on!
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Herbed chicken in a sweet Marsala and mushroom sauce -- sounds simple, and it is -- simply delicious.
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Get Frittata with Asparagus, Tomato, and Fontina Recipe from Food Network
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Get Smoked Salmon Spread Recipe from Food Network
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Get Baked Fontina Recipe from Food Network