Bell Pepper

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Salmon and Leek Pie .

My grandmother Mignon Smith estimates that this tamale pie recipe is at least 40 years old. She's been making it for us for years.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less. Makes use of the microwave.

If you can't get fresh oregano to sprinkle on the peppers, fresh basil or parsley is just fine.

Halibut is the largest member of the flatfish family, which also includes flounder. It should be cooked with some liquid, such as wine or broth, so the fish stays moist.

Can be prepared in 45 minutes or less.

About two centuries ago, field workers near Valencia began sharing a luncheon dish made of rice, vegetables, snails and eels cooked in a flat, oval, two-handled metal pan known as a paellera. And so paella was born.
Rice dishes made in such a pan, whatever the ingredients, are called paella or just arroz con ("rice with"), followed by a description of the contents. The traditional components of this particular version are snails, rabbit and rosemary, which are found in the Valencian mountains.
This equally delectable rendition omits the snails and substitutes chicken for rabbit.
This recipe can be made in a paella pan, a flameproof earthenware casserole or a large skillet.

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

This recipe originally accompanied Roast Turkey with Bourbon Glaze . Here are two southern favorites in one colorful stuffing. Prepare the corn bread one day ahead so that it can dry out overnight. (This lends a nice texture to the stuffing.)

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

Serve white rice with saffron on the side, and orange sorbet topped with chocolate shavings for dessert. Look for the herbes de Provence in the spice aisle at the market.