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Red Cooking Wine is the secret ingredient in this classic chili recipe.
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Manifold dried legumes with a recipe attached -- navy, pinto, black-eyed, lima -- name a bean that's not in these packages!
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This hearty turkey soup, full of turkey meat and fresh vegetables, makes a great meal. If using dumplings, add them and their broth to the soup, and simmer for 20 more minutes.
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Potatoes layered with fresh spinach and a Cheddar cheese sauce are sprinkled with crumbled bacon for a nice side dish to serve with your holiday baked ham.
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A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Serve with crusty bread.
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This recipe is by Christine Muhlke and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens, which brings us to another good rule: Eat vegetables from root to leaf when possible.
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Get Low-Country Boil Recipe from Food Network
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Get Homemade Applesauce Recipe from Food Network
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Chicken is marinated overnight in a spicy yogurt marinade then grilled in this authentic recipe for Tandoori chicken.
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A zesty Mexican-inspired casserole that is easy to prepare. Baked eggs, corn tortillas, and vegetables are smothered in a hearty enchilada sauce.
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This moist cake is best made using Sangiovese grapes and grape juice, but any seedless red table grapes and unsweetened grape juice will work.