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Get Roasted Turkey Roulade Recipe from Food Network
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This recipe is by Barbara Kafka and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.
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This recipe is by William Norwich and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get "Meat Counter" Mixed Grill Recipe from Food Network
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Get Italian Stuffed Jalapenos Recipe from Food Network
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Chicken, sausage, and shrimp are seasoning with a hot spice mix and served over rice in this recipe for jambalaya.
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We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
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Cream of mushroom and chicken soups form the base for this soup with sauerkraut and polish sausage seasoned with dill.
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A zesty pasta salad with pepperoni, mushrooms, green olives, and tomatoes. Ready to eat right away, or even better marinated overnight.
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A yummy Cajun dish. Chicken, sausage, onion and celery with a seasoning including cayenne pepper and garlic. And of course, what Cajun dish would be complete without the roux?!