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Corn, black beans, cumin, and Monterey Jack cheese lend Southwestern flavor to these fried egg rolls. They're perfect for parties. Serve with salsa or ranch dressing.
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All the fixings for margaritas are mixed into a refreshing frozen cream pie in a salty pretzel crust.
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Whip up this fresh tabbouleh salad with quinoa and shredded carrots on a summer day or if you have unexpected guests.
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These Asian-inspired turkey sliders served on sweet Hawaiian rolls are made with ground turkey, panko bread crumbs, and green onions.
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Creamy potato and leek soup is quick and easy to prepare and is a warm and delicious meal for cold days.
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This dish includes both long grain and wild rice with vegetables like carrots and peas and the sweet and savory flavors of raisins and cashews.
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Catalina French dressing gives a delightful tangy sweetness to a luscious salad of tuna and shrimp tossed with pasta and onion, green pepper, celery and garlic salt.
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These Chimichurri Twice-Baked Potatoes are courtesy of Heather Christo as part of the U.S. Potato Board's Potato Lovers Club. Fresh parsley, oregano, garlic and olive oil make up this Argentinean-inspired sauce that is whipped into baked potatoes.
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This grilled salmon gets its great taste from a unique marinade flavored with garlic, soy sauce, orange and ginger!
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Pita bread is topped with a Greek-inspired spinach salad with olives, feta cheese, and mozzarella cheese. A lemony dressing completes this vegetarian pizza.
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Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes.
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Pasta is pasta, but the spicy peanut sauce is a knock out. Natural peanut butter is dolled up with soy sauce, crushed red pepper, veggie broth and garlic. Add a bit of scallion, bell pepper and cilantro - and toss.