Our enchilada-style casserole is made with mildly spicy sauce but you can use medium or hot. If you want to eliminate the heat altogether, try a green enchilada sauce (milder than red) or substitute two 8-ounce cans of plain tomato sauce. Click here to visit the new home of KitchenDaily!
When basil is in season, I can't make enough pesto. The classic Italian sauce native to Genoa tastes delicious on everything from pasta to pizza to grilled fish. It's excellent stirred into salads or slathered on sandwich bread. Although store-made pesto
I was trying to think of something genius to call this recipe, but couldn't find any great adjectives that began with the letter P (I like a bit of alliteration). I suppose just posting pizza...
Oregano and thyme-seasoned tomatoes form the base of this dish swimming with a sea of succulent shrimp and briny hunks of feta cheese. The trio is a glorious
