Several years ago, in a busy kitchen filled with the sound of clanging Magnalite pot lids and the wonderful smell of browning meats, I first attempted to write down a recipe dear to my husband Stephan ...

NEW ORLEANS — Chef Kevin Belton is making Thanksgiving sides, specifically dirty rice and cornbread dressing. Crumble cornbread in large mixing bowl. In a skillet, melt butter. Add onion, celery and ...

1. Heat the oven to 375 degrees. 2. Rinse the rice well, then boil rice, according to directions, in salted water with the bay leaf until the rice just begins to “pop,” about 40 to 50 minutes. Do not ...

1. Preheat oven to 350ºF. 2. Combine dressing mix, egg and bread crumbs in a mixing bowl. Stuff bell pepper halves with stuffing mixture. 3. Place stuffed bell pepper halves on a greased cookie sheet ...

Here's a perfect destination for leftover cooked rice (white, brown, or basmati); you'll need about 2 cups. To keep the nuts crunchy, add them after chilling and just before serving. Cook the rice ...

Instructions: Combine all ingredients in a large bowl and pour into a buttered 9-by-13-inch casserole dish. Cover with foil and bake at 350 degrees for 1 hour. Note: My casserole took longer to cook ...

Sugar snap peas have always frustrated me -- not because they don’t taste good, but because there never seemed to be anything I could do to make them taste better. Eaten straight out of hand, they’re ...