Taco Tuesdays. They almost make Mondays worth suffering through! I love having a theme night for dinners on the weekly m ...

The post 25 Salad Plates That Deliver Hearty Satisfaction Without Getting Lost in the Background of Bigger Dishes appeared ...

While you'll find a great many potlucks across this great nation, there's something special about the Midwest. Try these ...

In a large bowl, toss together pasta, cooled beef, dressing, red onion, red pepper, and tomatoes. Cover and refrigerate a few hours. Just before serving, add a bit more milk if needed. Toss to coat.

Season with taco seasoning, salt, and pepper, and cook until meat is no longer pink, about 6 minutes. Drain excess fat. Dressing: In a small bowl, whisk together olive oil, lime juice, and cumin.

Taco Pasta Salad This one's a total flavor bomb, filled with spicy chorizo, Cotija cheese, charred corn, and a creamy chili-lime dressing. It's like your favorite taco order met a pasta bowl.

Crispy, golden, squeaky-centered halloumi croutons.Yossy Arefi’s orecchiette salad with halloumi croutons. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.