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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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Tender chunks of chicken breast are stir-fried in a savory sesame seed salad dressing, then quickly cooked in an orange-flavored sauce with red bell peppers, zucchini, broccoli, and green onions.
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This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh haddock takes on delicious curry and coconut flavors in this aromatic curry that's easy to make in one pot in about 30 minutes.
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These tasty open-faced chicken cheese steak sandwiches need few ingredients and are a quick and easy option for a family-friendly dinner.
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Chef Tim Thomas won the Great American Seafood Cook-Off grand prize for this zesty Shrimp Ratatouille and grits.
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Potatoes and fresh green beans are tossed in a bacon, onion, and balsamic vinegar dressing in this Belgian-style salad.
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This is like having potato salad and deviled eggs all in one dish. It was a favorite at our family barbeques.
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Put your leftover chicken to good use with this spicy buffalo chicken salad. Cubed chicken is tossed with ranch dressing, spicy wing sauce, crunchy celery, and green onions.
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This is a great egg salad recipe that a woman I babysat for made! The key ingredient is the chopped pimento-stuffed olives.
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Get Tuna Pasta Salad Recipe from Food Network
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Get Chicken Salad Veronique Recipe from Food Network