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Rely on rotisserie chicken, smoked spicy sausage, and frozen okra from the store to stack up flavors in our quick rendition of a classic Cajun stew.
cooking.nytimes.com
Though chefs these days get away with calling all sorts of grainy dishes risottos, the finished products often lack the creamy texture that makes classic risottos so appealing But that creamy texture is possible if whole grains are cooked separately and combined with some arborio rice, the traditional risotto rice Wild rice and corn contribute a New World character to this multicolored, multitextured risotto
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Chicken legs are simmered in a mix of vinegar, soy sauce, garlic, and black peppercorns in this easy dinner.
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Italian Pizzelles made with anise oil. You will need to have a pizzelle iron to make these cookies. This recipe makes a very large batch.
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The large-size Israeli pearl couscous is perfect for soaking up sauce and has enough flavor to enhance any protein. Serve under fish, chicken, beef, or vegetarian proteins.
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This beef and tomato stew with fried whole eggplants is a traditional Persian dish meant to be served alongside plain basmati rice.
www.chowhound.com
This recipe for simple braised leeks with thyme and parsley makes for an elegant side dish.
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Chef Deborah Schneider’s quick and versatile salsa.
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Tangy and spicy beef and broccoli are a winning combination in this quick stir-fry dinner.
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Get Grilled Boudin and Creole Mustard Recipe from Food Network
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Get Roasted Butternut Squash Soup with Creme Fraiche Recipe from Food Network
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Mix cashew cream with vegetable broth, nutritional yeast, white miso, and small shell pasta and you've got delish vegan mac 'n cheese.