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Upgrade your weeknight dinner standby.
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Sun-dried tomatoes add lots of flavor to the sauce. If you prefer zucchini, you can use it in place of the summer squash.
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A richly-flavored cobbler made with rhubarb, strawberries, and blueberries is thickened with tapioca and sweetened with raw sugar.
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Chunks of lump crabmeat mix with jicama, jalapeños, red onion, tomatoes, and hot spice to create a guacamole from chef Emeril Lagasse that's so hearty it could be eaten as a meal.
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This slab-style pie is a traditional apple kuchen recipe, and is fantastic for large gatherings, with your morning coffee, or a glass of milk.
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Get Confetti Pancake Cake Recipe from Food Network
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Get Yia Yia Chicken Avgolemono Soup Recipe from Food Network
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Get Roasted Porchetta Recipe from Food Network
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The crunchy jicama and the soft, sweet mango provide lively counterpoints to the shrimp in both flavor and texture. Tossed with a lemony vinaigrette and a generous amount of cilantro, the salad is ideal for a warm summer evening.
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Food historians may differ about the origin of red velvet cake, but one thing is certain: The cupcakes have gained widespread popularity in recent years.
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Get S'mores in a Jar Recipe from Food Network
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Have an excess of blackberries? Make biscuit-topped blackberry cobbler! It's easier and faster than pie. Start it before dinner and it will be ready in time for dessert.