More from this board

Italian sausage adds flavor to Spanish-Style Noodles.

In this Curried Chicken and Rice Casserole, tender pieces of curried chicken and vegetables are layered at the bottom of a casserole dish, and the coconut rice is spread on top before baking.

Tender littleneck clams, savory pork ribs and earthy new potatoes come together in quite the herbaceous tomato broth--the perfect dish for casual outdoor dining.

The combination of zesty tomato sauce, tender rigatoni and melted cheeses make this Four Cheese Baked Pasta with Sun-Dried Tomatoes unforgettable.

Aarti adds a bit of ginger to her tomato sauce, then tops her Hawaiian-Style Pizza with pineapple and pepperoni.

Turn your kitchen into a sandwich shop with these classic Italian Subs.

When making Sunday Meat Sauce, pair it with orecchiette instead of spaghetti; the small bowl shape makes it easier for the sauce to cling on and is much easier to serve than long noodles.

Food Network Magazine's Turkey and Green Bean Stir-Fry is full of Asian flavors. Hold back on the chile paste or sambal for a milder dish.

Make these Sweet-and-Spicy Baby Back Ribs by covering juicy ribs in a sweet Thai chile sauce that has a kick.

Guy creates the ultimate picnic sandwich with this Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto.

Create your own recipe! Use Food Network Magazine's mix-and-match soup guide to turn your favorite veggies into a colorful soup. The combinations are endless!

Make Food Network's Magazine's classic cheesecake, then dress it up with homemade fruit sauce.

The Barefoot Contessa says, "Frittatas are so much easier than making individual omelets because you can prepare the egg mixture a few hours ahead of time. Before guests arrive, all you have to do is saute the potatoes, then pour on the eggs and bake. A great lunch for everyone and no stress for the hostess!"

Quick, easy, and less than 500 calories, you'll fall in love with these ranch chicken salad cups. They even have bacon!

Make risotto for a quick and easy weeknight dinner. Food Network Magazine's recipe comes together in less than an hour.

Rather than crumbling feta on top of salad, make a creamy feta dressing — all you need is feta, olive oil and a splash of water. Try it in Food Network Magazine's Greek Quinoa Salad.

Toasted hazelnuts, baby arugula and capers make a different and delicious pesto you'll want to spread on everything — not just pizza.

This may look like an ordinary red sauce pizza, but the vibrant red topping is actually a spicy red pepper spread. Buffalo mozzarella is the preferable cheese for this one.

With a Prebaked Pizza Crust, you can top your pizzas to order. Try Food Network Magazine's easy dough recipe and choose your toppings.

"Name This Dish!" Crab Fries: Be sure to make Food Network Magazine's crab fries when soft shell crabs are in season.

Follow this chart to make any color of frosting.

#FNMag serves up 50 new Mac and Cheese Recipes

#FNMag's Ravioli With Sage-Walnut Butter

Celebrate summer (and the weekend) with #FNMag's Lobster Rolls

Shrimp Pad Thai from #FNMag