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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
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Tender potatoes and mushrooms simmer with plenty of clams in half-and-half for a rich chowder that's very easy and fast to make. This goes best with a nice crisp green salad and hot crusty bread.
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Get Herbed Quinoa Recipe from Food Network
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This traditional recipe for the classic eggplant dip consists of baked eggplant with garlic, lemon juice, and tahini sauce.
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This recipe is by Pierre Franey and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
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Get Rabbit in Balsamic Vinegar Recipe from Food Network
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A classic from Chef Charlie Palmer served with a flavorful oyster mushroom gravy.
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This recipe is by Rena Coyle and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: bread, butter, garlic, tarragon, flour, crabs, oil, lemon
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This is an easy recipe, and one that you can twist and tweak endlessly, depending on what food you have on hand The vegetable and the pasta shape don’t matter much And since you forgo the pork of a traditional carbonara, egg-friendly vegetarians will be happy
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Classic potato leek soup is blended with frozen peas and pinch of tarragon. Use vegetable broth to make this creamy soup a vegetarian treat.