Top Rated Giardiniera Recipes

It’s officially football season, which mean we get to enjoy one of our favorite pastimes: tailgating. All season long, The Daily Meal will be speaking with chef supporters from Taste of the NFL about their favorite game day nosh, recipes, and tips. First up is chef Troy Guard, hailing from Denver, Colorado. In addition to being both a Denver Broncos and a Dallas Cowboys fan, Troy is the chef/owner of TAG Restaurant Group, which includes TAG Restaurant, Los Chingones, Sugarmill, Bubu, TAG Burger Bar, and Guard and Grace. When it comes to his favorite tailgating dish, Troy doesn’t believe you always have to break out the grill; he’s a sandwich guy. “There’s something about eating with your hands when watching football. It’s the way you would enjoy it in the stadium. I love the combination of ingredients on this sandwich, and it stays good from 1st to 4th quarter.” Here is Troy’s delicious recipe for a turkey club sandwich that you to tackle at home.
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This is my version of a famous New Orleans salad. Try it as a sandwich topping. Try it on toasted baguette slices. Or make it deluxe with diced ham and salami. — Judy Batson, Tampa, Florida For more recipes, visit Taste of Home
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Italian Hero Dip
Creamy dip in a hollowed-out loaf of bread is a game day favorite but if you’re getting tired of spinach dip, Every Day with Rachel Ray has a solution; fill the bread bowl with all of the flavors of a classic Italian hero sandwich. And, why not make the bread bowl out of ciabatta, while you’re at it?Click here for more of our best dip recipe.
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Octopus Salad
I want to share with you a very easy dish. In fact, it is almost a "non-recipe," as all you have to do is cut the ingredients and mix them together. Well, you may have to boil the octopus and potatoes, too, if you cannot find them ready. But that’s about it. I used to eat a lot of this during my summer holidays in Sicily, so it brings back lots of beautiful memories. It makes a great light main dish or a classy starter. Enjoy! See all salad recipes.
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While giardiniera is traditionally a pickled Italian dish, chef Glenn Rolnick chooses to use it to describe his signature pasta dish that is a favorite at his New York City restaurant Carmine's. For a healthier version, skip the heavy cream and only use a ½ cup of cheese. 
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