Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. We may have passed peak winter doldrums, but the blahness of March ...

Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Sheri Castle shares her recipe for Low Country–style red rice with shrimp and sausage. Made with long-grain white ...

Cajun Sausage and Rice is a hearty one-skillet dinner that brings bold Southern flavor to the table with minimal effort. Smoky sausage, colorful bell peppers, onions, celery, and tender rice simmer ...

Originally from Columbia, Tennessee, hospitality professional Pam Armstrong moved to Atlanta in 1989, and currently is a senior sales manager with Marriott Mid-Atlantic. Armstrong had been working ...

Gail Simmons shares her recipe for a savory, subtly spicy black-eyed pea stew. The soft, creamy beans are paired with hot Italian sausage in a tomato-based broth spiked with jalapeños, and are served ...

Stewart’s recipe calls for kielbasa or another smoked sausage, but if you’re doing Veganuary you could even make this entire dish vegan by swapping traditional sausage out for a meatless substitute – ...

Change up your usual stuffing routine with this rice-based recipe. Nutty wild rice and fluffy Arborio rice add great flavor and texture to this savory sausage and mushroom-studded side. It's so good, ...

1. Combine the rice, broth and 1/2 teaspoon salt in a medium pot. Bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 ...

Winter weeknights call for a special kind of dinner: one that’s hearty enough to fill us up, that’ll keep us warm even on the coldest nights, that can be made quickly, and that has plenty of nutrition ...