At Atlanta's Twisted Soul Cookhouse and Pours, Guy Fieri finds a new favorite in this salad of shrimp, lobster and crab with avocado hoe cakes and corn relish vinaigrette.
Chef Anne Burrell shows her recruits how to use a light touch to make flaky crab cakes and how to char a red pepper, red onion and corn on the grill for a fresh salad.
Megan Mitchell adds crunchy cabbage and bell peppers to store-bought rotisserie chicken in this colorful, flavor-packed salad. Bonus: the longer the dish sits, the better it gets, so feel free to make it ahead.
The flavors of a classic Cobb salad are layered into hoagie rolls for a portable, hearty sandwich that's as colorful as it is delicious. Plus, a hard-boiled egg hack eliminates the step of boiling and peeling whole eggs.