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Creamy layers of sliced celery root and squash with a crunchy nut topping.
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Rice bowls topped with shredded pork get a little kick from Korean chili paste but can still be customized to everyone's individual tastes.
cooking.nytimes.com
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils They also cook quickly, and you want them on the al dente side for this salad That means they’ll be ready in 25 minutes, still a long enough simmering time to yield a savory broth
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Get Penne with Butternut Squash Recipe from Food Network
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The tri-colored pasta along with the variety of vegetables, pepperoni, cheeses and spices is what makes this pasta salad out of this world. Great to take to a BBQ on those warm summer nights. This salad tastes wonderful right after you make it, but is best served the day after.
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Chef John's recipe for the classic French dish coq au vin calls for chicken thighs, bacon, and a good amount of red wine.
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Get Smoky Pork Posole Recipe from Food Network
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Get Corn and Squash Pudding Recipe from Food Network
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A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.
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Get B-Line Diner Chicken Potpie Recipe from Food Network
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This sweet and tangy pork is seriously a party in your mouth.