Everyone will love the layers of flavor in this chicken tamale casserole: a tender cornbread base, chicken bathed in enchilada sauce and a topping of gooey cheese, all combined into one comforting dish.

Crockpot beef stroganoff is a comforting meal of slow-cooked beef, onions and mushrooms, simmered until tender in a seasoned sauce made rich and creamy with a secret ingredient: condensed mushroom soup.

We've been enjoying the flexibility and lovely sweet/salty flavors of this noodle soup for many years now. Depending on our mood we add different proteins and seasonal veggies, but this base remains the same. This recipe has been passed on from friend to friend for a while and we have all made our adjustments - I expect you will too!

If I told you this huge platter of salad salad took me only 18 minutes to make, would you believe me? It's true, I timed it. It's the perfect dinner for a busy weeknight. The most time consuming part was making the dressing (but this is something that could be done up to 3 days in advance). I made the dressing, then quickly just arranged all of the salad elements on a big platter. I headed out to the grill with the shrimp, and as soon as they were done, I transferred them right from the grill onto the salad. I know it looks like there are a lot of ingredients, but you probably already have a lot of the dressing ingredients on hand.

I'm an avid recipe collector and have fun trying new dishes. Fortunately, my family doesn't mind experimenting with new tastes. Everyone loves the blend of flavors in this stew.

We spoon the black bean salsa that accompanies this dish over grilled tenderloin slices. You can save on last-minute prep time by making the salsa and the cumin-coriander pork rub ahead.

Slices of this hearty french bread pizza are guaranteed to please. I sometimes substitute spaghetti sauce for the pizza sauce, or add our favorite veggies to the toppings.

Variations: use green chilies for a tangy taste. Omit turmeric for red curry.

My twist on the dim-sum classic and the secret to making the transparent glass wrapper. It’s been on top of my how-to list, and after several failures, I have finally cracked the codes – it’s potato-starch that will give you that level of translucency! These dumplings are as pretty as they are delicious.