Inspired by the rustic and time-consuming French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
A perennial party favorite, cocktail sausages become extra special with a jerk-seasoned pineapple glaze. Make them as hot (or not) as you like with bottled hot pepper sauce.
Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled...
Our updated version of an old world Hungarian Goulash classic takes a few time-saving and tasty liberties we think you'll like. This is a ground beef casserole that will surely stand the test of time.
