iVillage: What's your signature go-to dish you serve when guests come over?
Ted Allen: Sometimes I like to take dates and wrap them in prosciutto and stuff blue cheese or gorgonzola in them....My old fall-back, and it's always a hit, is bruschetta. Because everybody's had it in restaurants but to make it right at home, it takes a little bit of effort. You want to cut the baguette on a diagonal, you really do have to toast it for 10 minutes at 400 [degrees F], you have to brush with olive oil otherwise it won't be crispy enough. And then you rub it with a clove of garlic, which puts exactly the right amount of garlic on it, and then you can top it with any number of things....I did a bruschetta several times this summer that was like a caprese bruschetta. Fresh, really sweet tomatoes with some fresh mozzarella and a fresh basil leaf from my garden. You could almost call these cliches, but they're such classics. Everybody likes them.