Stuffing, breading, and frying chicken breasts is traditional, but a scaled-down version of chicken cordon bleu demanded an easier approach.
This long-cooking Southern stew seemed a natural for the slow cooker. Instead, we got an alarming mush. The right timing—and a trick—helped us fix it.
When a dish involves a hazard known as "Cajun napalm," you know there's room for improvement.
Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for jambalaya.
Despite its French name, this hearty stew is built on the familiar flavors of pork, chicken, and beans. Traditional cassoulet takes days of cooking, but we streamlined the recipe for the slow-cooker.
This inventive recipe combines traditional chicken soup with jambalaya, a New Orleans favorite.