Recipes for a Crowd (Slide 15)
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.
Recipe: Iberian-Style Sausage & Chicken Ragù
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fishe…View slide
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