This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Author: Ruth Cousineau
This is the most wonderful sausage stuffing, and my mom Mimi made it every year at Thanksgiving and/or Christmas. I like it even better than her homemade cornbread stuffing. I'm assuming she got it from...
Author: kitty.rock
Author: Mary Charlotte McCall
An easy New Mexican Pork and Green Chili Stew recipe
Author: Suzanne Goin
It's best to divide this salad between two bowls; put one on the buffet table, and keep the other refrigerated until you need it later in the party. Make the pickled onions at least one day ahead.
Author: Kristin Miller
Author: Sandra Rudloff
This is a very refreshing marmalade, good wake-up food on a dull morning. Its other advantage is that it can be made at any time of the year. Although this does need fast boiling, the quantity is small...
Author: Rick Tramonto
Deep-fried chicken livers coated in buffalo sauce are an unusual appetizer for the usual occasions.
Author: Paula Deen
Author: Lillian Chou
Author: Nika Standen Hazelton
Author: Maria Thomann
The Product: Earthy-fruity spice powder with a mild kick. The Payoff: Hot chocolate with complex, subtle flavor and an intriguing, gentle spiciness.
Author: Bon Appétit Test Kitchen
Jambalaya is a heavy stew with sausage, shrimp and rice will spice up any dinner table.
Author: Paula Deen
Author: Jill Silverman Hough
Chicken bog is a simple chicken and rice dish with sausage and great flavors.
Author: Paula Deen
Author: Peter Gordon