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This Jambalaya pleases every one from picky kids to the even pickier dads, total time from start to finish is about 40 min, and a big plus ONLY ONE BIG POT TO CLEAN! This is very filling and is great heated up in a skillet the next day.
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Get Mexican Eggs With Chorizo and Beans Recipe from Food Network
cooking.nytimes.com
Amanda Hesser brought this recipe to The Times in a 1998 article about a return to simply-prepared, down-home foods in response to the brash, over-the-top 90's style of cooking It's an adaptation of one found in Pam Anderson's book, "The Perfect Recipe," and it calls for stirring the mixture every five minutes while it is baking This gives it the ideal balance of lightness and creaminess -- a detail that is missing from most macaroni and cheese recipes.
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Get Spicy Black-Eyed Pea Salad Recipe from Food Network
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A perfect weeknight meal. I make this at least once a week because somehow I have gotten my kids to love this too. It's probably the tomato-ey sauce.
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Chicken breasts cook with baby potatoes and red bell pepper with lots of lemon and olive oil for a Mediterranean-inspired dish you'll love to serve to family or company.
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This stew is great for St. Patrick's Day. The mixture of the beef and Guinness is awesome! I usually add more beer than the recipe calls for. Serve with mashed potatoes.
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Tired of the regular tailgating food? These Hot Wing Chicken Meatballs are the ticket for your next tailgating party. They are easy to make, easy to freeze...
cooking.nytimes.com
This dish, adapted from "The Essential Book of Jewish Festival Cooking," brings an unusual sweet flavor to the Rosh Hashana table Tamarind paste and pomegranate seeds are readily available at larger supermarkets, and always online.
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Get Memphis Dry-Rubbed Back Ribs Recipe from Food Network
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Potatoes and carrots are sauteed with Brussels sprouts, bell pepper, onion, garlic, and peas in this thyme-accented vegetable dish.
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This maque choux recipe is a classic Cajun version of succotash, brimming with fresh summer corn and vegetables.