Using only a bowl and one sheet pan, Valerie Bertinelli shares how to make this quick and easy curry-spiced salmon dish with roasted fingerling potatoes and broccoli.
Orzo looks like a stunt double for rice but it's actually a pasta. Megan Mitchell tosses it with roasted baby tomatoes in a light, bright pasta salad that's made super easy with rotisserie chicken. It's fantastic warm, at room temperature or cold.
Chef Nyesha Arrington blends the flavors of the world by combining Spanish chorizo, Manila clams, slightly bitter rapini, preserved lemons and lots of garlic on top of toasty bread.
Waste not, taste a lot. Try our five easy recipes to transform the food you discard into something you'll treasure. Brought to you by our Food Network Kitchen.