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This recipe is by Jacques Pepin and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Whole wheat pasta and lean ground turkey come together in this hearty casserole made with penne and meatballs.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Duck Poppers Recipe from Food Network
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
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Use mild or hot Italian sausage, according to your preference, in this updated classic. We call for red bell peppers but you can use green or one of each color. Plain spaghetti can replace the whole-wheat, too.
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Sweet onions sauteed in butter, topped with Swiss cheese and Italian bread, and then smothered in a creamy mushroom soup and soy sauce mixture. This dish needs to be refrigerated over night and then baked.
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Green peppers are stuffed with a mixture of ground beef and rice then smothered in a tangy tomato sauce for an old family recipe for classic comfort food.
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This honey ham and turkey sandwich layered with 4 kinds of cheese, onion, and fresh corn is a unique take on a grilled cheese sandwich.
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This savory gorgonzola bread pudding accompanies steak perfectly, and is a welcome respite from your standard baked potato.
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Mozzarella sticks are coated in a simple batter and quickly deep fried to golden perfection. Try dipping them in a marinara sauce!
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This rich, hearty sauce goes well with short shaped pastas such as rigatoni and penne, as well as long pastas such as spaghetti and linguine.