salad dressing | Food Network

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Burgers and Beer

Episode | From: Food Network Specials

Tiffani Thiessen prepares a manly meal for her husband, Brady Smith, and friends Matthew Lillard and Eric Close. She starts with the juiciest, blue cheesiest, bacon loving Ultimate Lux Burger and crispy Beer Battered French Fries. On a lighter note she's preparing a hearty, crispy Wedge Salad with homemade Ranch Dressing. Then for dessert, Salted Caramel Snickerdoodle Ice Cream Sandwiches so good it will make grown men cry.

Mustard Vinaigrette

Recipe | Courtesy of Michele Urvater

1 Review

Roasted Peppers with Capers and Olives with a Balsamic Vinaigrette

Recipe | Courtesy of Georgia Downard

Total Time:: 10 minutes

1 Review

French Dressing

Recipe | Courtesy of Curtis Aikens

Total Time:: 10 minutes

1 Review

Gone Fishin Picnic

Episode | From: Easy Entertaining with Michael Chiarello

Whether you catch and release or just spend a lazy Sunday on a lake, our picnic is the perfect thing to take on a boat or a hike in the great outdoors. With recipes for Pappa Al Pomodoro ; Corn on the Cobb Salad WRAPS ; Aqua Fresca di Fruitta (drink). Gameplan Day Before the Party: Peel and slice onions for Blue Cheese Dressing. Season and grill onions. Chop. Blend mayonnaise, sour cream, Tabasco, Worcestershire, blue cheese, salt and pepper, olive oil for dressing. Finish with chopped grilled onions. Pack dressing for picnic. Chop, puree and strain watermelon for Aqua Fresca di Fruitta. Season with sugar, salt, lime juice, water. Pour into individual drink containers. Reserve in refrigerator. Day of the Party (1 ½ hours before the picnic): Boil eggs for Corn on the Cobb Salad. Season and grill chicken breast for Cobb Salad. Cool, peel and chop hard boiled eggs. Cut grilled chicken into bite size pieces. Chop onions and slice garlic for Pappa al Pomodoro. Sauté garlic and onions and add chopped tomatoes, bread, water, basil and olive oil. Simmer soup. Day of the Party (1 hour before the picnic): Sauté the prosciutto for the Corn on the Cobb Salad. Slice fresh corn from cob. Chop tomatoes, avocados, romaine lettuce, iceberg lettuce. Pack corn, watercress, grilled chicken, hard boiled eggs, romaine lettuce, iceberg lettuce, prosciutto, avocados, tomatoes into a picnic container. Pack a small container of salt and pepper. Pack Pappa al Pomodoro soup into individual containers. Top with grated Parmesan. Pack some extra grated Parmesan. Pack sandwich wraps, Cobb Salad ingredients, Aqua Fresca di Fruitta, and soup. Eat and Enjoy!

Carrots and Beets

Episode | From: Jamie at Home

Purple, white and gold carrots, pink and white striped beetroots. . . the garden throws up a multicoloured feast of beautiful carrots and beets that form the basis of Jamie's recipes in this program. Jamie makes the juiciest pork chop with roasted carrots and beets, shows the carrot at their raw best in an Indian carrot salad and makes an exciting dish with foil-roasted smoked beetroots with beef and a cottage cheese dressing. We also find out why carrots mostly come in orange.

Out of Exile

Episode | From: Healthy Appetite with Ellie Krieger

For years certain foods have been out in the cold - but now it’s out of exile for nutrition no no’s like chocolate, eggs, nuts, wine, coffee and cheese. Ellie comes up with great healthy recipes for triple chocolate cookies, scrumptious scrambled egg, spiced almonds and a fabulous Buffalo chicken salad with a classic creamy blue cheese dressing. Plus her handy dandy guide to how much, how often and why these foods have come back with a vengeance

Heavenly Herbs

Episode | From: Food Network Specials

Kelsey is all about bringing heavenly herbs into your kitchen. She will show you how to transform those fresh herbs sitting on your sill or tucked away in your fridge un-used into a slew of delicious dishes. Her Every Herb Lemon Pesto blends six of her favorite aromatics into a delicious dressing. Next, those same herbs are used for a fresh Salad With creamy and milky Burrata. Then, Kelsey will show you her essential tips for the perfect, crispy, herby and cheesy Chicken Roulade and a robust Potato Salad coated in homemade Bacon Vinaigrette. And to wash it all down, Kelsey will stir up Raspberry Limeade infused with lavender and mint that's sure to refresh any palate.

Wallet Friendly Weeknight Meals

Episode | From: Good Deal with Dave Lieberman

A little planning ahead can make all the difference when watching your weekly budget. Dave discusses the pit-falls of coming home from work and having take-out because there is nothing to eat or cook with. He solves this dilemma by cooking several dishes on the weekend and saving them in the fridge and freezer for the mid-week crunch. He'll show you three one-pot main courses and a salad that can be prepped ahead leaving only one or two additional purchases to round out each meal. Recipes include: Boston Lettuce Salad with Avocado Lime Dressing, Moroccan Chickpea Stew, Braised Shoulder Lamb Chops with Kale and Beans and Red Wine Pot Roast.

Pickling Class

Episode | From: Food Network Specials

Kelsey introduces us to the latest retro-cool trend in food: pickling. A whole generation is re-discovering classic age-old pickling techniques to inspire anyone and everyone to "Do It Yourself." Kelsey pickles radishes and pork chops with McClure's founder and pickling magician, Bob McClure. After the class, Kelsey channels what she learned at Pickle U into a Butter Lettuce Salad with Pickled Sugar Snap Peas and Creamy Thousand Island Dressing and a Pickle Brined Pork Chops With Mushroom Escabeche and Smashed Potatoes.