Add a little Cajun flair to your pasta dinner this week. We’ve added shrimpand Andouille sausage to our Slow-Cooker Black beans to mix textures and flavors to this pasta dish. We like the fun, twisty ...

Love beans but tired of the same old thing? From hearty beef and black bean chili to black eyed peas in the Instant Pot, ...

Place a roasting rack over a rimmed baking sheet. Roast your sausages in a 400˚F oven until cooked through. Let cool enough to handle, roughly chop. Heat the olive oil in a large sauté pan, add the ...

Peasant food may have its roots in poverty, but it’s so often rich in flavor. We have a soft spot for humble food prepared with love and care. And salsicce e fagioli is no exception. Inspired by ...

This family-favorite pasta flips the sausage to broccoli rabe ratio, and ups the protein by adding white beans.

Whether you are safe at home, looking to clean out the fridge, or just trying to find inspiration in your pantry – a hearty soup can answer the call. Looking in my pantry and freezer, I see most of ...

After such a big week of cooking (and eating all those Thanksgiving leftovers), you might be ready for some simpler meals this week. This recipe from “The Complete Mediterranean Cookbook: 500 Vibrant, ...

4-5 carrots, peeled and chopped into one-inch pieces 1 bunch Swiss chard (or other hearty green such as collards or kale), cleaned, stems removed and diced, leaves chopped A few pickled beets and ...

In revolutionary France, the newspaper Le Monde offered a reward for anyone who invented a method of preserving food for the hungry and impatient armies. If they were to offer a reward today for the ...

Take any greens, such as mustard, collard or kale, left over from your CSA or restaurant produce box and sauté them in olive oil, infused with andouille sausage, before stirring them into tender Cajun ...

Most supermarkets sell big bags of coarsely chopped curly-leaf kale. I couldn’t have imagined such a product when I started writing fruit-and-vegetable cookbooks almost 20 years ago. Back then kale ...