This is a traditional Moroccan lamb tagine simmered in numerous spices. Don't let the long ingredients list put you off. If you are missing one or two the dish will still turn out fine.
This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
Enjoy the traditional flavor of a bacon quiche without the effort by preparing this quick version from Helen Hoppes of Wabash, Indiana. Using baking mix means there's no need to fuss over a pastry crust.
Baked in a water bath, this pie has a texture that's more like a custard than a traditional pumpkin pie. In place of canned or fresh pumpkin, I sometimes use cushaw, a type of crookneck squash.
Pork shoulder slow cooks in a sauce of orange juice, guajillo chile peppers, vinegar, garlic, and achiote paste to deliver traditional Mexican flavor with relatively low effort.
Pepperoni, olives, green peppers, Prego(R) Traditional Italian Sauce, and mozzarella cheese are heated together to top corkscrew pasta sprinkled with Parmesan cheese.
