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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
cooking.nytimes.com
This dish turns the proportion of fish to vegetables on its head -- more vegetables, less fish There's enough shrimp and squid to let you know you're eating a fish stew, but enough chickpeas and spinach to let you know it is something different A puttanesca-like seasoning of garlic, olives, capers, anchovies and tomato paste flavors the braise.
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Pretty little cappuccino-hazelnut cheesecakes are dusted with cocoa and topped with a drizzle of mocha-hazelnut.
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Perfect for brunch, these cornmeal gems are a little sweet, a little salty, and deliver a spicy kick of chili pepper.
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These chicken breasts are so juicy, thanks to the hidden treasure of seasoned butter tucked inside. They are then treated to a dilly coating and quickly fried to seal in all that goodness. You sure get a lot for just a little extra fuss.
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This fantastic Russian Chicken Kiev recipe has been my family favorite for the past 30 years. It is reasonably easy to prepare and is worth the time.
cooking.nytimes.com
This recipe was developed to accompany the dense, earthy wines of Sicily, specifically the ones made with the grape known as nero d’Avola It is a hearty beef ragout enriched with the wine, fresh herbs, olives, chiles and tomatoes, roasted to reduce the liquid and concentrate the flavor Like most treasures of the stew pot, the dish benefits from a rest and a reheat
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Get Grape Leaves Recipe from Food Network
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Try these homemade crispy chicken nuggets, deliciously flavored with garlic, Parmesan cheese, and coated with Japanese panko bread crumbs.
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A zucchini and sausage soup cooked in a stewed tomato broth with green pepper and Italian seasonings.
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Try this recipe for a quick version of homemade baked beans using canned Northern beans.
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Wild rice mix and sausage form the foundation of a dressing that's sure to become a family tradition.