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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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The natural deliciousness of salmon is enhanced with a delicate blend of spices, a little butter, and Parmesan cheese.
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Salmon simmers with olive oil, fresh asparagus, garlic, and a hint of lemon, then is served with penne pasta and a rich and creamy Parmesan cheese sauce.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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Spicy grilled shrimp pair perfectly with a fresh, fruity, and summery chilled gazpacho.
cooking.nytimes.com
This recipe is by Pierre Franey and takes About 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.