Peanut sauce

Salad

Annie Starke is an actress, self-taught cook and mental health advocate. She grew up in Bedford, New York and lives in Bozeman, Montana with her husband. She’s always had a passion for entertaining and loves to cook amazing effortless meals indoors and over the fire at her family’s mountain ranch.

Annie Starke

Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce

Crunchy Chicken and Peanut Salad with Peanut Sauce

Meet The Creator

Charles Hunter III's Peppercorn Chicken with Fig Sauce

Peppercorn Chicken with Fig Sauce

Curry Chicken Salad

Samantha Seneviratne's Chicken and Clam Paella

Chicken and Clam Paella

Every Texan cook I know has his or her own version of this delightfully messy enchilada casserole that includes chicken, beans, chiles, salsa verde, sour cream, corn tortillas, and plenty of melted cheese. The most important part of my own version may actually be what I serve it with: a crunchy jicama salad flavored with lime zest and juice, smoked paprika, cilantro, and diced avocado. The crispness of this salad really complements the cheesy casserole.

King Ranch Chicken with Mexican-Style Jicama Salad

Cheese and Chicken Arepas

You can make this with any homemade vinaigrette, but a citrus-herb version is especially good.

Simple Salad with Dried Fruit and Nuts

Joanna Gaines's Mixed Green Salad with Strawberries and Candied Walnuts

Mixed Greens Salad with Strawberries and Candied Walnuts

Annie Starke's Strawberry and Vanilla Sauce

Strawberry and Vanilla Sauce

Annie Starke's Chicken and Swiss Chard Enchiladas

Chicken-and-Swiss Chard Enchiladas

Joanna Gaines's Honey Garlic Chicken with Pineapple

Honey Garlic Chicken with Pineapple

A bone-in ribeye is my favorite cut of steak, and I love grilling for special occasions. It is well marbled, flavorful, and the ultimate classic cut. Chimichurri sauce is one of those condiments that you can slather onto almost anything and pairs perfectly with a steak. I make a big batch and use it throughout the whole week. There is something about the fresh herbs and vinegar that makes this a bright, vibrant, highly flavored sauce.

Elizabeth Poett's Ribeye Steak with Chimichurri

Ribeye Steak with Chimichurri Sauce

You can’t have soul food without some good music and friends, so throw on some of your favorite tunes, and invite over your friends and family because you’ve fried up some amazingly light and crispy fish. Add your tartar sauce if you’ve got it, maybe some hush puppies, or just some sliced wheat bread and enjoy.

Millie Peartree's Fried Fish with Tartar Sauce

Fried Fish with Tartar Sauce

Katie Button's Summer Peach and Melon Salad

Summer Peach and Melon Salad

Roast Chicken

Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.

Chicken Marsala

This dish is an Italian American classic that’s full of flavor. I love to make this for my mother, who is from an Italian American family, because it reminds her of her childhood and going to family-owned Italian restaurants on the East Coast. It’s a take on eggplant Parmigiana that uses chicken instead of eggplant. The chicken is breaded and fried and layered with marinara, mozzarella, Parmesan, and parsley. It’s an easy meal to make and celebrates the simple, wonderful flavors of tomatoes, garlic, and basil. The marinara sauce is so flavorful that I sometimes just make it to serve on pasta.

Elizabeth Poett's Chicken Parmesan with Homemade Marinara

Chicken Parmesan with Homemade Marinara

Joanna Gaines' Homemade Pasta Noodles with Vodka Sauce

Homemade Pasta Noodles with Vodka Sauce

Joanna Gaines' Chicken tenders and spicy honey

Chicken Tenders with Spicy Honey

Get ready to impress your friends and family. This recipe is sure to put a smile on your face. As all good things take time and care, this recipe is a little bit of a “labor of love.” Make sure you set aside about an hour and a half of prep work and around an hour of cook time. It serves 6 people, maybe 4 if you're hungry!

Fried Chicken with Hot Honey

Magnolia Table Mom's Bulgogi with Cucumber Kimchi Salad