Claudette Zepeda celebrates Hispanic Heritage Month by cooking spicy deviled shrimp, camarones a la diabla, a favorite dish that reminds her of childhood.
Ree Drummond uses Calabrian chiles, sundried tomato pesto, basil and Parmesan in this version of her pantry pasta dish, but the key is to experiment with what you have on hand and enjoy!
Emily Weinberger shares how to make baked salmon that hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Topped with buttery breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.