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Colorful and delicious, this recipe roasts sausage and seasoned vegetables together on a sheet pan for ultimate flavor and ease.
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This recipe is by Jonathan Reynolds and takes 30 minutes, plus 2 hours 30 minutes' marination. Tell us what you think of it at The New York Times - Dining - Food.
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I thought the combination of cornbread and a savory cheese mixture would be just right for a tailgate or anytime.
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Get Rina Younan's Falafel Sandwich Recipe from Food Network
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This has been a family favorite for years. The key to this recipe is not overcooking the carrots and allowing the entire salad to marinate for at least 12 hours. For a spectacular presentation when serving, garnish the top with rings of each color of bell pepper and rings of onion. Serve alone or over a bed of lettuce.
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While it may not be traditional for "Southern" fried chicken, I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and golden.
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Bell peppers, pineapple, mushrooms, and chicken combine to make a hearty main dish that also tastes great as leftovers.