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A whole new take on your typical pasta bowl.
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Canned tuna is used to make this yummy tomato sauce. Use pasta of your choice.
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A quick and easy chicken alfredo dinner with broccoli, zucchini, and red bell pepper. The sauce is enriched by cream cheese.
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This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
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It's so easy to whip up your own pizza sauce with plenty of garlic in a tomato base. Chef John's recipe contains a little secret handed down from his grandmother.
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Get Mini Ceviche Appetizer Recipe from Food Network
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Get Pulled Chicken Empanadas Recipe from Food Network
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Instantly upgrade any burger patty with some ranch seasoning.
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It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then p
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Lightly seasoned with butter and garlic, these shrimp cook up in your smoker in just 30 minutes, letting the smoky flavor shine through.
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Make this seasoned ground beef mixture the night before, then cook up delicious sausage patties for breakfast.
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Get Stuffed Roasted Eggplant Rolls (Greece) Recipe from Food Network