Here’s my 10-minute shortcut to dreamy creamy beanies that taste like you've been cooking them all day.

InMexican cuisine, a mollete (moh-yeh-teh) is an open-faced sandwich made withbeans and cheese. It uses bolillo rolls, split lengthwise and toasted,schmeared with creamy, savory refried beans, topped with lots of cheese thengrilled or broiled to melty, gooey, glorious perfection.

Pico de gallo is a fresh, chunky salsa made with diced tomatoes, onions, cilantro, jalapeños, lime juice, and salt, perfect for adding a zesty kick to tacos, chips, and more.

Here’s the recipe for the simplest polenta. It’s made with salted water and a bit of butter. Made this way it’s about 20 cents per one cup serving. It doesn’t get much more frugal and fabulous than that!

Want a healthy salad that’s so hearty you make it once and it stays crunchy and delicious all week? Here's a base recipe with seven variations so you’ll never get bored.

Ready in 20 minutes, this is a family pleaser of a meal.

All the flavors of Beef Stroganoff in a fraction of the time. Creamy and savory with lots of juicy hamburger, this noodle dish is comfort in a bowl.