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Black bean vegetable soup with pureed tomatoes and corn is a hearty and warm dish to serve on cold days.
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Prepare this easy, tasty stuffing in a baking dish, or use it to stuff a big bird. Apple and sausage give it a sweet and savory flavor.
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Raw pumpkin seeds (pepitas) are easy to find year-round, so you can make this brittle any time of year. It's perfect for giving as a hostess or holiday gift--or for garnishing your pumpkin desserts!
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This recipe is by Pierre Franey and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Blend butter with cereal and toasted nuts to make this sweet cocktail munchie that disappears by the handful.
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Sweet and tangy chicken legs are baked in a sticky pineapple sauce in this easy to prepare dish!
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
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Green chile and chicken enchilada casserole has plenty of kick from green chiles and green chile salsa layered between tortillas and cheese.
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No ice cream machine is required for this tart, frozen treat with a hint of honey. This recipe is versatile, as the finished product can be either an icy granita or a smooth sorbet.
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Similar to gazpacho, this chilled summer soup incorporates the juice of freshly squeezed tomatoes with diced avocado, fresh corn kernels, lemon juice, and cilantro with chunks of tomato.
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Ground beef and onions sauteed with a packet of taco seasoning mix are combined in this stew with canned tomatoes, whole kernel corn and ranch-style baked beans.
Ingredients: beef, onion, beans, kernel corn, tomatoes, taco
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Cream cheese and Cheddar are mixed up with a little bit of fresh (or canned!) corn and stuffed into a spicy bacon-wrapped jalapeno in this grilled appetizer.