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This Greek Potato Casserole is courtesy of Running to the Kitchen as part of the U.S. Potato Board's Potato Lovers Club. This Greek Potato Casserole starring red potatoes has a fresh lemony-oregano flavor with kalamata olives and feta.
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Shrimp fajitas are quickly thrown together The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.
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If you've never cooked a whole duck, don't wait another day.
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Get Iberian Ham with Tomato Relish Recipe from Food Network
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Get Carnitas Recipe from Food Network
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With pre-made pizza dough, some mozzarella, and basil, you've got the recipe for a fantastic vegetarian flatbread showcasing ratatouille.
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Get Pollo Llora Hoy y Llora Manana (Chicken Cry Today, Cry Tomorrow) Recipe from Food Network
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This vegan chili recipe uses vegetarian burger crumbles, chipotle chile, tomatoes, and beans to make a meatless version of an American favorite.
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Chef John transforms a pork shoulder roast into a flavorful cured ham. Plan ahead, as the pork needs to brine for a couple of days.
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Instant ramen is rinsed, drained, and tossed with shrimp, bell pepper, carrot, celery, some peanuts, and your favorite zesty vinaigrette.
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Soup is always an obvious choice for leftover turkey. And with light and tender matzo balls, turkey soup is an entire meal.