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Golden puffed pastries are filled with a feta cheese mixture. These can be made ahead, and popped into the oven after your guests arrive.
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This Sicilian pizza sauce can be personalized to taste--adjust the oregano or basil, or maybe add garlic powder or red pepper flakes.
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Crunchy toasted ramen noodles, almonds, and sesame seeds perk up this easy and different salad made with napa cabbage.
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Get Twice Baked Potato Casserole Recipe from Food Network
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Chicken Skin Tacos! Made with crispy fried chicken skin tossed with cilantro habanero salsa.
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Bacon fat and vinegar make a delicious warm vinaigrette in this hearty crouton-topped salad.
cooking.nytimes.com
This recipe for an intense, lovely chicken stock is full of deep flavors and provides a perfect base for soup Feel free to use leftover bones from roast chicken, but at least half of the bones should be raw Ask your butcher for feet, heads and wings, which are all high in gelatin and will lend body to the stock
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This versatile sour cream potato salad with dill pickles, green onions, and hard-boiled eggs can be customized with chopped bacon or ham.
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For a protein-packed breakfast, make this quick and easy omelet that has mushrooms, green onions, and a generous helping of Cheddar cheese.
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Get No-Cream Creamed Corn with Applewood Smoked Bacon Recipe from Food Network
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Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
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This ceviche presents shrimp, halibut, and bay scallops in a mixture of roasted vegetables, tomato, and citrus for a delightful summertime treat.