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These addictive mashed potatoes are equal parts potatoes and greens, lending texture and fresh flavor to the classic side dish The amount of oil here is significant, but we all know that what makes mashed potatoes really good is fat Use the best olive oil you have
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Get Mozzarella Salad Recipe from Food Network
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This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These oven-toasted bread cubes are best when tossed into soups that need a little thickening.
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Mushrooms, salad greens, chopped pecans, and lots and lots of fresh, sliced strawberries are all dressed with a poppy seed dressing in this fabulous taste sensation. Makes eight generous servings.
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Get Heavenly Hummus Wrap with Homemade Hummus Recipe from Food Network
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This is, quite possibly, the bread salad to end all bread salads Judy Rodgers, the legendary chef and bread lover, developed it to serve alongside roast chicken, but it's perfect paired with any roast meat Bread chunks are mixed with a sharp vinaigrette, softened currants, toasted pine nuts and lightly cooked scallions and garlic
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Get Buffalo Chicken Salad Recipe from Food Network
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Get Buffalo Chicken Salad Recipe from Food Network
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Crispy duck breast pairs nicely with persimmons in this autumnal salad.
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Shredded beets and carrots are mixed with lentils, cilantro, and lemon juice for a refreshing and crowd-pleasing salad.
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Get Paillard of Salmon with a Ginger Shallot Vinaigrette, Baby Greens with Papaya and Basil Recipe from Food Network