If you're lucky enough to be able to get lobster where you live, this lobster and avocado salad with chunks of fresh tomato and basil should be at the top of your summer picnic food list.
Pull a box of phyllo shells from the freezer, and in the time it takes them to defrost you can make this sweet mocha ricotta cream filling. Top with bits of chopped chocolate for a one-bite dessert.
West African chicken and peanut stew creates a world of flavor with everyday ingredients from your pantry.
Give beef brisket a sweet-and-sour tang with a gravy made from pomegranate molasses and mint. So unusual, and easy to cook in the crockpot. Leftovers make great sandwiches, too.
Get your slow cooker on for this rich brisket and black bean chili with the flavors of Mexican mole. Perfect with a hit of fresh lime and a topping of guacamole.
Toss leftover shredded turkey into this Tex-Mex soup with corn, beans, and chopped green chiles. It's a great make-ahead-and-freeze soup that comes together in minutes.
With just a cup of leftover mashed potatoes, you can make a brand new broccoli and cheddar quiche. A perfect way to use your Thanksgiving leftovers.