Molly Yeh gets inspired by salt and vinegar chips when preparing this hearty, briny and creamy potato salad mixed with addictively sweet morsels of Chinese sausage.
This may be the perfect summer salad -- barbecued chicken and iconic seasonal ingredients are delicious over a bed of tender kale dressed with a zippy vinaigrette. Instead of using traditional croutons, Danielle Alex crisps up wonton skins.
Valerie Bertinelli uses two different kinds of kale to give this salad an appealing hue and texture. Buttery pine nuts, a garlicky, lemony anchovy vinaigrette and a shower of grated parmesan adds tons of flavor.
Food Network's managing culinary producer Dana Beninati shows you how to make crispy-tender salmon in your skillet -- plus a crunchy, tangy and sweet kale salad to round out the meal.