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A homey casserole of cooked chicken, spicy tomatoes, veggies, processed cheese, and vermicelli is baked until golden brown. It also works in the slow cooker.
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Rigatoni is the featured pasta, of course, with a garlicky tomato cream sauce laden with sweet peppers.
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A super-flavorful salsa inspired by the great taquerias in Bucktown and Wicker park, in Chicago. Restaurant-style tomatillo salsa, a good change of pace from standard tomato salsa. Includes roasted peppers and the unstoppable combination of garlic, lime and cilantro.
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This classic macaroni salad is a crowd-pleaser at every cookout, potluck, and picnic!
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This is a super easy, very tasty relish recipe that improves with refrigeration. It's a great way to use summer corn and other fresh garden vegetables, and tastes great with a variety of meals. Present one of the colorful jars to a friend!
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Y2-K-Sadillas Recipe from Food Network
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Everyone will enjoy these rich salmon and shrimp cakes bursting with the flavors of Parmesan cheese and herbs!
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Quinoa, mango, mint, peanuts, and peppers are tossed in a ginger-curry dressing to make this tangy vegan salad a guaranteed hit at potlucks.
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A hearty fusion of the Spanish tortilla española and a scandalous frittata.
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These air-fried Peruvian-style chicken drumsticks are served with a spinach, lime, and cilantro "green crema" sauce, with some jalapeno to kick the heat up a notch.
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Chef John's savory gravy is perfect over mashed potatoes or rice.