2 (2 1/2-lb) pieces trimmed center-cut beef tenderloin roast
1 tablespoon kosher salt
2 teaspoons black pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1 1/2 lb small fresh cremini mushrooms, cut into 1/2-inch wedges
1/2 cup medium-dry Sherry
2 2/3 cups espagnole sauce

Special equipment: an instant-read thermometer
beef, tenderloin, mushrooms

24 chicken wings
1/2 cup butter
1 cup Louisiana Brand hot sauce
vegetable oil for frying
buffalo, wings,

2 tablespoons olive oil
1 3 1/2-to 4-pound chicken, cut into 8 pieces
2 cups chopped onions
2 cups chopped green bell peppers
1/4 cup chopped fresh parsley
1 tablespoon minced garlic
2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick
slices
2 bay leaves
2 teaspoons chili powder
1 teaspoon dried thyme
3/4 teaspoon (or more) cayenne pepper
1/4 teaspoon ground cloves
3 cups long-grain white rice

6 cups canned low-salt chicken broth
chicken, sausage, jambalaya

9 chicken thighs with skin and bones (about 4 pounds), well trimmed

2 tablespoons olive oil
1 pound chicken andouille sausage or other fully cooked spicy smoked sausage, cut into 1/2-inch-thick rounds
3 medium carrots, peeled, diced
2 large onions, chopped
1/2 cup chopped fresh marjoram (from about 2 large bunches)
6 garlic cloves, minced
1 teaspoon grated lemon peel
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
2 14 1/2-ounce cans diced tomatoes in juice
2 cups low-salt chicken broth

Campanelle Pasta with Parsley Butter
chicken, andouille, sausage