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In a large stockpot over medium heat, melt the butter and add the oil, onions, pepper, parley, garlic, half of the cabbage, wine, salt, and pepper and cook until...
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Creamy polenta with Parmigiano-Reggiano cheese makes a luscious base for sausages simmered in a spicy, robust sauce.
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Tri-colored rotini pasta is tossed with corn, black beans, Mexican cheese, and red bell peppers for a colorful and tasty pasta salad perfect for picnics.
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Get Mac Attack Recipe from Food Network
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Get Ultimate Spicy Nachos Recipe from Food Network
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This is not your regular potato salad. Potatoes are combined with roasted peppers, olives, onion and sweet pickle in a lime dressing. Try this when you want to be a little different.
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Get Osso Buco Stew with Spicy Polenta Recipe from Food Network
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Get Baked Angel Hair with Eggplant Recipe from Food Network
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Pudding cakes are amazing pull one out of the oven, and you have a fluffy cake with a warm, gooey sauce underneath it, all in the same pan.
cooking.nytimes.com
The chef Paul Prudhomme's unassailably authentic seafood jambalaya requires two hours of cooking time, apart from the preparation This version stands up reasonably well, and cuts down the preparation and cooking time to just under 60 minutes.
cooking.nytimes.com
If you’ve never made chutney, you might think it to be one of those long-simmering, involved recipes that take the better part of a day Really, making chutney is no harder than making applesauce All you do is cook down the fruit with spices, herbs, sugar and, very important, a little vinegar to accentuate the tang, and you’re done
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Put your leftover mashed potatoes and turkey to good use in this easy day-after-thanksgiving recipe. These crisp patties are a delicious breakfast option but...