First up on the testing block was Guy Fieri’s baked-potato salad. Now, when you think of Guy Fieri, you might expect something wild and over-the-top, but this recipe felt surprisingly approachable.

For the dressing: 12-16 cloves garlic confit 1 tablespoon Dijon mustard 3 ounces triple creme brie cheese, rind removed 1/2 cup Parmesan cheese, grated ...