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I remember my mom making the best macaroni salad when I was a kid. I wanted to make mine similar to hers, but added a few things I like, such as pimiento, vinegar, and a gherkin for a little tartness to balance out the sweetness. My husband, who doesn't really like pasta salads, loves this!
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These turkey and quinoa meatballs flavored with parsley and sage are baked in a savory balsamic vinegar, soy sauce, and ketchup sauce.
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Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles and meat tortellini in this satisfying soup.
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Hot dogs are layered with a homemade sloppy joe-type topping that is a little less sloppy than the traditional sandwich.
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Tender red beans, sliced hickory-smoked pork sausage, onion, celery, and bell pepper are spiced with Cajun seasoning in this comforting meal. Best served over hot cooked rice.
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Corn, black beans, and black-eyed peas are marinated in a simple vinaigrette dressing for a refreshing corn salsa or salad.
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The dressing for this pasta salad with broccoli, celery, and bell pepper is made with Parmesan cheese, creamy salad dressing, sugar, and dried basil.
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Sommelier Clint Sloan of McCrady's in Charleston, South Carolina, swears by this easy short ribs recipe, adapted from the Joy of Cooking, because it brings out the flavors in the braising wine.
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Put your leftover Thanksgiving turkey to good use with this quick and delicious lemon turkey soup with spinach and sea salt.
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Ground beef and sausage are the main ingredients of this spicy sandwich filling. The heat level can be upped even further by adding hot pepper sauce.
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For a decidedly different luncheon entree, fill tender yellow squash with a colorful egg salad loaded with celery, red bell pepper, green olives, cheddar cheese, fresh basil, dill, mayonnaise, cayenne pepper and seasoned salt.
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Sausage and shrimp gumbo is a nice twist on the classic Cajun stew traditionally served over rice and is perfect for cold evening meals.