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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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Toss chicken, sausage, ham, vegetables, and seasonings in the slow cooker and forget about it until dinner time when you'll have jambalaya waiting for you.
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This recipe is by Robert Farrar Capon and takes 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Shrimp and chicken simmer with classic jambalaya ingredients in this easy slow cooker meal.
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Spaghetti squash is covered in a rich, vegan red sauce that will warm you up and keep you satisfied, especially on cold winter nights. Use organic ingredients where possible for tasty results.
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Chicken pan-roasted in white wine with artichokes and chorizo may sound fancy, but with a couple easy steps and little prep-time, this just might become a new go-to weeknight recipe.
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This is a hearty, filling meal - A variation on the Classic, using spicy tomatoes with green chiles, and ranch-style beans. There's only one pot to clean up!
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Become a gumbo pro with this quick, easy chicken gumbo recipe. Using a roasted chicken, andouille sausage, a red and yellow bell pepper, and frozen okra, you...
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Bacon, pork chops, and kielbasa sausage flavor this hearty one-skillet supper with sauerkraut and potatoes, made in the eastern French style.
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Get Paella Recipe from Food Network