Not only is ground chicken a fast-cooking weeknight superstar, but the fat leftover from crisping it up can get work done. In this one-pan dish. The leftover fat is used to blister olives that then get mixed with cooked rice (or any other cooked grain you’ve got) and chopped greens like spinach

Flavor chicken from the inside out with Giada’s 5-star recipe. It all starts with her easy marinade, which features only olive oil, lemon juice, fennel seeds, salt and pepper. Serve the grilled chicken with a zesty, garlicky basil sauce that simply tastes like summer.

For a beautiful summery treat, it’s hard to top delicate zucchini flowers, first stuffed with a creamy filling, then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.

Double the banana flavor in one over-the-top dessert. Layer homemade brown butter banana bread with store-bought butter pecan ice cream, sticky banana caramel and a generous sprinkle of toasted pecans, then cut into thick slices and drizzle with more banana caramel. It's a decadent treat you'll want to make year-round.

To stand up against juicy tomatoes, we made this dressing extra thick. A blender will get you the best results, but if you’re hand-whisking, add another 1 Tbsp. mayonnaise for the consistency you need. Tomato slices are better than wedges here; laid flat, they hold the dressing in place.

This figs recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer.

Toss romaine and tomatoes into this shrimp pasta salad with a creamy Caesar dressing.

Treat yourself to the best broiled lobster tails - ready in 20 minutes! They couldn't be easier to make and once you've mastered our easy lobster tail recipe, you'll love trying it with other seasonings and flavored oils (we love lemon or chili infused olive oil).

I don’t think a great steak needs much other than salt and pepper, but this creamy fusion of butter and Sriracha sauce certainly doesn’t hurt. It starts with a base of caramelized miso, which deepens its savory-nutty flavor, and adds body to the finished dressing.

Tacos al pastor are an institution in Mexico,” writes recipe developer and former BA editor Rick Martinez. “Every grillmaster, taqueria owner, and food cart cook has their version of this classic that fills the streets with the smell of spicy grilled pork with charred pineapple and onion.

Chicken stock is Giada’s secret to giving orzo tons and tons of flavor. Chopped red onion and halved tomatoes add color to the dish, basil and mint leaves deliver freshness, and a honey-infused red wine vinaigrette brings it all together.

Just when you thought avocado toast couldn’t get any more awesome! Spread toasted bread with smashed avocado and top with salsa and an egg prepared your way. Drizzle with your favorite Cholula® Hot Sauce and enjoy.

A hearty version of this classic Mexican dish features the authentic flavor of Cholula® Original Hot Sauce from start to finish, layered between warm corn tortillas smothered in spicy refried beans, and topped with fried eggs. Finish it off with another generous drizzle of Cholula to really seal the deal.

Ree loves this 5-star dinner because it's quick and easy — and she can serve it straight from the skillet in which everything cooks. Be sure to use lemon juice and zest for the most flavor.

I love this dish, it's deceptively simple. If you have all the ingredients you can have a plate of delicious noodles on the table within 15 to 20 minutes with prep included. There really isn't such thing as a "Lo Mein" noodle so don't try to find it on the shelf. You want to buy an egg noodle or pasta that's relatively thin and has some tooth. Some common names will be Lo Mein, Chow Mein, egg noodles, or pancit noodles. Most markets have Japanese Yaki Soba noodles in the cold case and those would work perfectly.

Molly’s ranch dressing-infused egg salad takes a mere five minutes to throw together, and you’ll dirty just one bowl and a couple of utensils.

These rib eye steaks from Seattle chef Renee Erickson are pan-roasted in a cast-iron skillet and basted with butter as they cook for an incredible caramelized crust.

Is it a salad or is it a dip?  This vibrant crunchy-creamy dish is a salad, but it’s meant to be scooped up with chips--not a fork. Don’t be surprised that there’s tons of dressing: that’s intentional (and what makes it so perfectly scoopable).

Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too.

The French croque madame sandwich is a lesson in extravagance, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. It's a luxurious, deeply comforting dish.

These elegant, savory herb-topped eggs bake up in a muffin pan, so it's easy to make breakfast or brunch for a few days—or for more than a few people. Serve any leftover breakfast egg cups sandwiched between buttered, toasted English muffins or brioche slices.

Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.

This recipe features a brown butter sauce packed with fried garlic chips and balanced by a handful of fresh basil along with a small hit of vinegar to brighten everything up.

This easy-to-make halibut dish is far from ordinary, and it's ready in under an hour. The fish fillets steam gently in an aromatic broth of fresh herbs and dry vermouth, making them tender and flavorful.

Preheating the skillet before adding the chicken jump-starts the browning process; the bones provide a buffer that protects the meat from drying out as the skin gets golden. Use the leftover schmaltz (chicken fat) to make any kind of side, from sautéed greens to warm salad dressing to the herby peas and croutons shown here. Frozen peas make this a year-round meal, but you can also use shelled fresh peas.

All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.

Cod is a meaty fish with a mild flavor. Ina dresses it up with a white wine-lemon sauce and a buttery topping made with Ritz cracker crumbs, panko and garlic.

I adore savory cheese cookies with creamy asparagus soup," says Chef Carla Hall. "Both are dead simple to make.

This recipe from Hawaiian chef Sheldon Simeon is inspired by the food trucks that serve garlic butter shrimp on Oahu's North Shore. The shrimp are marinated in a mixture of Italian dressing, mayonnaise, calamansi juice, and salt, then grilled and tossed in roasted garlic butter.

This creamy pasta from star chef Tom Colicchio comes together in just minutes, though you’ll have to make the pickled cherries the night before

This was amazing. Light and so tasty! I would duplicate this recipe and replace chicken with shrimp or even scallops!

Along with fresh jalapeño, canned roasted green chiles—an oft-overlooked pantry superstar—lend bright vegetal heat to this time-tested seafood dish.

Also known as arepas de queso, this Colombian treat has been around for quite some time! They date back to the late 1400s. It’s no surprise that they’ve stayed around so long considering how tasty they are!

Savory and spicy Sichuan noodles served with ground meat make for a delicious meal at home.

San Francisco's Rich Table's Evan and Sarah Rich create a tangy and tasty vinaigrette perfect for any salad.