Franco Noriega gets a forkful of flavor when he tosses his fresh salad with pickled watermelon radish, nutty quinoa, crisp sweet plantains and a spicy vinaigrette.
Salmon is a lot of things, but crispy is a new way to do it! Chef Justin Chapple sears these guys skin-side down until a golden crust forms. The sweet and tangy citrus and avocado salad served alongside makes for the perfect pairing!
Claire Robinson shows how to make an elegant, balanced salad. Learn how to cook slab bacon (available at most butcher counters in the supermarket) and make warm pan dressing.
Orzo looks like a stunt double for rice but it's actually a pasta. Megan Mitchell tosses it with roasted baby tomatoes in a light, bright pasta salad that's made super easy with rotisserie chicken. It's fantastic warm, at room temperature or cold.
Elena Besser shows us how easy it is to up the ante on a classic recipe. Here, she walks us through how to make Parmesan vinaigrette and garlic bread croutons under the broiler. You'll also learn the best way to dress and toss salad -- don't use tongs!
Elena Besser takes the mouthwatering flavors of Buffalo wings and transforms them into a winning dinner. Boneless, skinless chicken breast is the protein, yogurt makes a light and cooling sauce, and celery turns from afterthought to a complete salad.