As a frugal mom, I try to use leftovers in a way that provides good nutrition. This recipe does just that and it’s also a great way for my children to learn to enjoy the flavors of their Mexican heritage. —Aimee Day, Ferndale, Washington

We enjoy eating these chicken wings while watching football on TV, but make them for any special occasion for a crowd favorite! The pepper sauce gives just the right amount of heat.

When I’m in Florida, I buy Key limes for the butter sauce, but any fresh limes work just fine. If I'm using leftover turkey, I brown the meat a little so the sauce picks up the flavor. —Patricia Kile, Elizabethtown, Pennsylvania

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice.

You don't need to hit your local sushi joint for a cozy bowl of miso soup. Our version includes a hint of ginger and silky tofu, making it perfect for a light weeknight meal.

These seekh kabobs feature ground beef seasoned with fresh herbs, onion, garlic, ginger and Indian spices.

This lemony, buttery chicken Francese recipe is surprisingly simple, and marries perfectly browned chicken with a luxurious white wine sauce.

If you’re not familiar with chicken mole (pronounced mo-LAY), don’t be afraid of this versatile Mexican sauce. I love sharing this chicken mole recipe because it’s a great one to experiment with.

Our Greek lemon chicken features bright, citrusy chicken with a kiss of grilled char. All it takes is 30 minutes of marinating and 15 minutes on the grill.