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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
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Get No-Pain Lo Mein Recipe from Food Network
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The chips can be made up to one day ahead. Store them in an airtight container at room temperature.
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Get Savory Mashed Root Vegetables Recipe from Food Network
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The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
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The gorgeous colors of this green, bright orange, purple white and red salad make this so enticing! The combination of the sweet citrus taste with the tangy salad dressing is always a big hit with guests!