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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.
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Get Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree Recipe from Food Network
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Get Ranchero Beans Recipe from Food Network
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Get Mini Egg Cupcakes Recipe from Food Network
cooking.nytimes.com
This recipe is an adaptation of one found in Jamie Oliver's book, “Jamie’s Italy.” It's a healthier version than the traditional Italian-American juggernaut; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown.
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This easy recipe for pulled pork done in the slow cooker uses a simple spice mixture, onions, garlic, and chicken broth.
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This recipe is very similar to a chicken dish served at a local well-known restaurant. A friend of mine was kind enough to share it. It includes chicken breasts topped with mushrooms, bacon and cheese cooked in a honey-mustard sauce.
cooking.nytimes.com
With a topping of tomato sauce and fresh mozzarella, it’s no wonder that I always think of this easy skillet dish as "pizza chicken." It’s a tangy, milky, gooey, lovable meal that’s somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.