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Mussels have three things going for them: Theyre cheap, quick to cook, and delicious. Using clean farmed mussels negates their one big drawbackthe tedious chore of scrubbing and debearding.
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Use your summer crop of cherry tomatoes to make Chef John's recipe for cherry tomato sauce with penne pasta.
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Spicy puttanesca sauce with capers, anchovies, tuna, tomatoes, and cayenne pepper is served over hot, cooked spaghetti--a new family favorite!
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This economical way to make tasty crab cakes uses mashed potatoes and eggs with imitation crab, bell pepper, onion, and celery.
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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A homemade sweet and tangy dressing brings the flavor to a pretty pasta salad made with sharp Cheddar cheese, colorful spiral pasta, and red bell pepper.
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Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro.
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Kielbasa cooked with red and yellow peppers and potatoes.
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A bomb to impress all of your friends with.
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A garlicky fava bean salad brings together the abundant protein and fiber in beans and a slew of antioxidants from corn, cucumber, garlic, and parsley.