Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks in one fell swoop.
Cajun Jambalaya
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Cajun Jambalaya is a one-pot wonder, an Acadian specialty that, unlike most other star dishes from Louisiana, cooks in one fell swoop.
This simple best baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy.
Bigos is an Eastern European stew that has many adaptations; some versions incorporate rice and/or a variety of vegetables and meats, so you can use whatever you have on hand.
Beef suet [use lard] and masa give this Texas chili its distinctive flavor. For a true taste of this state dish skip the beans and tomatoes.
Very similar to spinach gnocchi, Nudi, which originated in Florence, are called “naked” because they wear no shell of dough
Recipe from Food Network’s Sunny Anderson.