Traditional French Cassoulet
Creamy, flavor-packed beans with meltingly tender nubs of pork belly and sausage and poultry that falls off the bone in moist shreds, all in a rich, sticky liquid that drinks like liquid pork. A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.This is the kind of fare […]
Sausage and Pepper “Bolognese”, An Italian American Ragu
Taking the Italian American classic, Sausage and peppers and mashing it with the traditional Ragu Alla Bolognese from Emilia-Romagna. The result is a ragu Italian Americans can all their own.
Foolproof Pan Pizza
A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.A long, slow rise is a hands-free way to develop maximum flavor and chewiness in the crust.With a hot oven and a cast iron pan, the […]
Chicago Thin-Crust Pizza
You know Chicago deep‑dish pizza. Now meet its slimmer, crunchier sibling. The trick for making an ideal Chicago Thin-Crust Pizza—a thin, crisp alternative to its doughy cousin—at home was to make the dough in a food processor. Because of the high speed of the blade, the processor brought the dough together quickly, which prevented […]
Lunch Lady Square Pizza
For many folks school lunches don’t bring up happy memories of eating good food. But, if your school experience was anything like ours then there were a few stand-out lunch items that really were very good, despite the bad reputation that school food has. One of our favorite school lunches was that rectangular pizza. It […]
Easy Creole Jambalaya
Jambalaya is a wildly popular dish that originated in New Orleans and was inspired by flavors from around the world—Spanish, West African, and French to name a few. It's spicy, hearty, and incredibly flavorful. And as with most things, the better ingredients, the better the end result will taste. You can add all different […]
Cheesecake Factory Cajun Jambalaya Pasta
This spicy chicken and shrimp pasta has been on The Cheesecake Factory’s menu for years! Cajun Jambalaya pasta combines chicken, shrimp, and fresh veggies with a blend of spices and tender linguine. Enjoy some for dinner tonight.
Pasta Alla Norcina
Pasta alla Norcina is the finest combination of quality ingredients that come together to dance on your plate in a recipe that hails from the Umbrian town of Norcia. A place known for its pork products, the hero of this dish can be no other than the sausage cooked in a cream-based sauce created using […]
Stewed Tuscan Beans
For even cooking, the beans should be soaked before cooking for 10 to 12 hours in 3 quarts of water mixed with 1½ tablespoons salt. The beans taste great on their own, drizzled with olive oil and served with crusty bread, or enriched with diced tomatoes, blanched kale or baby arugula or spinach. For a […]
Spanish Chorizo, Ham, and White Bean Stew
This is a quick-and-easy version of the Spanish tapa known as fabada asturiana, a hearty stew of dried beans, sausage, and other smoky, porky ingredients. We pared back on the meats, using only chorizo and ham, both of which lend deep flavor to the broth. The dish gets its name from the large beans that […]
Kielbasa & Cabbage Soup
This Eastern European soup (called kapusniak in Polish) is traditionally made with sauerkraut. To keep the sodium in check in this healthy recipe, we use fresh cabbage and save the sauerkraut for a deliciously salty-sour garnish.
Coconut-Braised Chicken with Chorizo and Potatoes
This fragrant chicken stew is a mash-up of Central and South American ingredients—coconut, Mexican chorizo, cilantro, lime—that Top Chef winner CJ Jacobson came across while traveling.
Confit Chicken Thigh and Andouille Sausage Cassoulet
This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.
Paella for Two
This classic saffron-scented rice dish from Valencia, Spain, with its signature crispy bottom crust and a melange of proteins, often contains a laundry list of ingredients, requires special equipment (a traditional, shallow Paella pan), and is meant to serve a crowd. To make paella for two people, we found some shortcuts. First, we used […]
Pan-Seared Scallops with Chorizo and Corn
Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.
Texas Breakfast Tacos with Chorizo
To make these plump egg-filled tacos, we started with the base, making homemade tortillas that were tender yet could hold a big helping of eggs. For a flavorful filling, we scrambled the eggs with smoky chorizo, onion, and jalapeño. Our warm Salsa Roja (a cooked red salsa) came together quickly in the microwave for […]