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Get Cuban-style Paella: Paella Cubana Recipe from Food Network
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This recipe is by Julia Reed and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Crisp slices of breaded eggplant filled with ricotta cheese and spinach are topped with a savory tomato sauce in these vegetarian rollatini.
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Chopped mushroom, cauliflower, carrot, onion, and kale simmer in chicken broth seasoned with the addition of pork sausage.
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Made in a pressure cooker, this Cuban fricassee features fall-off-the-bone-tender chicken thighs and drumsticks. Serve with black beans and rice (frijoles negros and arros blanco).
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Brussels sprouts are combined with potatoes, onions, and red peppers in a stovetop medley that's ideal for Thanksgiving or any wintertime dinner.