The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.
An American, kid-friendly classic. Sloppy Joe recipe with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.
Tamale pie recipe, classic American comfort food, made with ground beef, onion, bell pepper, tomatoes, Anaheim chiles, corn, olives, raisins, cheddar cheese, and cornbread.
Dress up classic macaroni and cheese with applewood-smoked bacon, chicken, and Ranch dressing-inspired seasonings for a delicious twist on this classic dish.
A thick, cumin and coriander-spiced root vegetable stew. It's a free-wheeling one-pot dinner that attempts to use up whatever winter vegetables I have lingering about.
Warm up with this delicious, belly-filling stew, just brimming with shredded chicken, sliced andouille, rice, celery, red bell pepper, onion and tomatoes.
Beef pot roast recipe, slow cooked on stove top or in oven with onion, garlic, carrots, and red wine. Slow cooking on low heat practically ensures a tender pot roast from the tougher beef chuck or shoulder roast cut.
