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Frozen corn, chopped onions and carrots are simmered in chicken broth with wild rice and spices in this soup best served when garnished with fresh salsa.
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If you like pumpkin pie and chocolate, you'll love these cookies. I think they taste best when they are cold from the refrigerator.
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If you can't decide between pumpkin bread and zucchini bread, make this recipe and have both at the same time. Recipe yields 2 pans.
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A really peppy two-hour marinade, which includes grated fresh ginger, orange marmalade, dry mustard, and beer flavors and tenderizes this roast. It serves 10 to 12, so have a party.
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Parmesan-crusted chicken bathes in butter and white wine for an elegant touch to a family favorite.
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Get BBQ Brownies Recipe from Food Network
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Rich, creamy and very chocolaty, this pie 's ingredients are simmered slowly on the stove until they perfectly blend and the filling is thick and ready to pour into a pie shell. The chocolate custard pie is topped with a glossy meringue and slipped into the oven.
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Get Roasted Tomato, Ricotta and Basil Crostini Recipe from Food Network
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An authentic Persian dish featuring grilled boneless lamb in a marinade of garlic, lime, and saffron. Serve hot with plain rice (polow or chelow) or on Middle Eastern bread.
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Dates, banana, walnuts, and almonds are blended with oats in these vegan banana bread bars, a perfect addition to lunchboxes or as a snack.