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Blood Orange-Braised Cabbage over Barley

Red cabbage is braised in blood orange juice and aromatics for a very simple, wholesome dinner. Barley is a great winter food: hearty and filling without being heavy, and very high in fiber and selenium.

Shepherd's Pie with Panko Parmesan Crust

There is no better use for leftover mashed potatoes than shepherd's pie! This version is topped with crispy panko breadcrumbs and a little Parmesan cheese for a crispy, savory crust.

Chicken and Sausage Gumbo

Served over hot white rice, gumbo is a filling and hearty meal in itself. Every Louisiana cook has a different recipe, but gumbo always starts with a roux, a simple sauce base that makes gumbo rich and thick. 

Gumbo Z'herbes

Gumbo z'herbes is a southern Louisiana dish that's traditionally served on Good Friday durning Lent. Traditional recipes called for seven different types of greens for good luck. This version starts wih a roux base that will add a lot of depth of flavor, and you won't miss the meat.

Andouille and Chicken Jambalaya

This easy jambalaya will feed a crowd. It gets its intense flavor from caramelizing the vegetables, sausage, and chicken, and will make the kitchen smell incredible!

Red Beans and Rice

This classic Creole dish is cooked slowly, with smoky ham hocks to impart a deep, savory flavor. Be sure to start this the night before by soaking the beans overnight.

Sierra Madre Chicken

Serve this chicken as is, or shred it and use it as a delicious filling for lettuce wraps.

Breakast Banana Split

A banana split for breakfast? This quick, easy, yummy breakfast takes a dessert classic and lightens it up for the morning. This is so easy, it hardly needs a recipe, and you can easily modify this one to suit what you have in your kitchen. Try cottage cheese in place of Greek yogurt, add nut or seed butter or instead of the preserves, sprinkle with walnuts or almonds, cinnamon, goji berries, or fresh fruit, the list goes on!

1-2-3-4-5 Spareribs

It's hard to believe that such straightforward ingredients and a simple cooking technique result in such a complex-flavored dish. These saucy Chinese-style ribs are succulent and richly sweet and sour. The numbers in the title are a reference to the ingredients that the ribs simmer in. 

Sweet and Sour Balsamic-Glazed Spareribs

The cooking method here (slow-cooking at a low temperature followed by a quick bake at a high temperature) makes for crispy, sticky, sweet and tangy, good old-fashioned ribs.

Stir-Fried Chile Beef and Broccoli

This method of cooking is typical of many Chinese dishes; the beef is quickly tossed in a sauce, and is then placed in a hot pan. No need to marinate!

Ginger-Lime Beef Stir-fry

Equally delicious over rice or mixed baby greens, this stir-fry is really easy and really flavorful!

Chicken and Basil Stir-Fry

This quick stir-fry is really nicely seasoned, almost like your favorite Thai resaurant! Serve with basmati or jasmine rice for a perfect meal.

Sweet and Smoky Oven Spareribs

The great thing about this rub is that you can adjust it pretty much any way you like: add cumin, more paprika, more chile powder, or some orange peel. 

Turkey Spinach Sliders

These sliders are real people-pleasers - they're not only fun to eat, but easy to make!

Bacon-BBQ Grilled Cheese

These indulgent sandwiches make a great weekend lunch. Try tempeh bacon if you want to keep it meat-free.

Rosemary Potato Pizza

Crispy potatoes and a sauce made from white wine, lemon, and herbs top this delicious, filling pizza.

Macaroni and Cheese

This is the easiest home-made macaroni and cheese you'll ever make - just one pot, no baking, and no sauce-making!

Cheese Fondue

Fondue is such a fun (and delicious!) way to get friends and family together! This easy recipe will get it on the table in no time.

Radicchio, Carrot, and Cara Cara Orange Salad

This crunchy, brightly-colored salad has a touch of spice from fresh ginger and shallot dressing. If you don't have any bulgur on hand, feel free to substitute rice, quinoa, or couscous, and if Cara Cara oranges aren't available, use navels.

Braised Pork with Fuyu Persimmon

This dish is almost like a tagine-style stew, and highlights persimmons wonderfully. Serve with some basmati rice to soak up the sauce.

Chicken and Sweet Potato Curry

Don't let the long list of ingredients scare you! After you've chopped all the vegetables, this curry comes together fairly quickly, and makes a great dinner with a pot of white rice.

Chinese Fried Wontons

Serve these wontons Cantonese-style, with a bowl of red wine vinegar and slivers of fresh ginger for dipping.

Lamb Chops with Pistachio Tapenade

Seared for just a few minutes in a hot pan, then spread with a quick, very good tapenade before going in the oven for just 5 minutes, these lamb chops will be on the table in less than a half hour! Throw together a salad, and dinner is served. 

Lily's Beef Stew

This is a simple, hands-off stew, perfect for a chilly fall or winter evening.

Slow Cooked Boeuf Bourguignon

Boeuf Bourguignon relies on slowly building layers of flavor, starting with bacon, then searing the beef in the bacon fat, then deglazing with red wine before the final long, slow simmer to result in a rich and complex dish. It fills your kitchen with the deep, savory scents of beef, red wine, and onions. This particular recipe gives you two options to complete the cooking: either in a slow-cooker, or in the oven. The slow-cooker method will take an additional 4-6 hours, so keep this in mind!

 

Lamb Shanks, Osso Buco-Style

Swapping out full-flavored lamb for the usual mild veal, this is a twist on the classic Italian stew with tomatoes, carrots, and onions. 

Pot Roast with Cranberries

This complex-flavored pot roast with cranberries is rich and warming, with a light sweetness from caramelized sugar and citrus.

 

Steak alla Pizzaiola

Canned crushed tomatoes and fresh herbs make a savory, quick, rustic sauce for steak.

Coconut-Braised Beef

When braised, chuck becomes one of the most tender cuts of meats. This recipe has you brown the meat and then cook at a long, gentle simmer in coconut milk. Whatever you do, don't rush the cooking, or the beef will end up chewy. Try serving this over white rice.

Braised Lamb Shanks with Puréed Root Vegetables

Braised in red wine and broth with aromatics, this lamb dish turns fall-off-the-bone tender. It goes perfectly with the root vegetable purée outlined in this recipe, but would also be nice served alongside creamy polenta, classic mashed potatoes, or wide egg noodles.

Slow Cooker Pork Carnitas

Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.

Individual Pot Roasts with Thyme-Glazed Carrots

Pot roast is typically a weekend dinner, requiring loads of time in the oven. Scented with rosemary and thyme, these delicious, individual-sized ones speed up the process to get dinner on the table in under two hours, most of which is hands-off time on the oven. This makes a great meal on its own, or with some good bread and a salad. 

Roast Pork Sandwich

Made with roasted pork tenderloin, pungent sliced provolone, and spicy, juicy broccoli rabe, this is a seriously good sandwich!

Roasted Chicken with Cippolini

When roasted, cippolini onions turn sweet and flavorful. Serve this dish with a big green salad and mashed potatoes for a heavenly fall meal.

Quinoa Pasta with Spinach and Tomatoes

If you've been looking for a gluten-free pasta, quinoa pasta should earn a spot on your pantry shelves. It holds it shape, stays firm, and most importantly, tastes great.

Roasted Tomatoes and Cipollini

Besides the task of peeling the onions, the oven will do most of the work for you here, bursting and concentrating the tomatoes, and turning the onions silky-sweet and tender.

Pasta Modena

This Mediterranean-style pasta dish is a snap to prepare.

Corn and Tomato Stuffed Avocados

If you don't want to heat up your kitchen with the oven, you can skip broiling these stuffed avocados - they're just as delicious at room temperature.

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