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You're going to be making this satisfying shrimp pasta all summer long.
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This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A beautiful mix of summer vegetables, grilled up in a no-mess aluminum foil pouch.
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A twist on the Asian dish, this pasta salad combines beef and broccoli with rotini to make a satisfying main course.
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Juicy, warm chicken breasts baked in a crunchy pecan and garlic flavored coating sit on a bed of crisp romaine lettuce. Dried cranberries and mandarin oranges add a sweetness that is balanced by the tanginess of crumbled blue cheese. Ranch dressing ties the dish together to make a wonderfully light, filling salad.
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Leftover turkey works perfectly in this creamy vegetable-turkey chowder--and it's ready in about half an hour.
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Easy and delicious chicken and bow-tie pasta with a white cream sauce.
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Get Kahuku Corn Smashed Potatoes Recipe from Food Network
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This chunky guacamole has red pepper, corn, red onion, and black beans for a colorful dip for tortilla chips.
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The sauce in this Mongolian beef is fire.
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Get Picadillo Sliders Recipe from Food Network
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We love eating our salad by the slice.