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Go balls to the wall for these buff chick meatballs.
cooking.nytimes.com
In the Burgundy region of France, home of Dijon, pork chops are traditionally served in a sauce made with mustard, cream and white wine, and there are very few pairings that are better Richard Olney, a prominent food writer and authority on French cooking, sautéed sliced apples and chops and then baked them all together with cream and mustard dribbled on top I prefer the method here, but you could always fry up some apples and serve them on the side
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The mushrooms are roasted until brown and then simmered in Marsala until they absorb the wine. A touch of tomato paste and chicken broth form a tasty sauce.
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Get Pear Cobbler with Cranberry Streusel Recipe from Food Network
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Super-rich and fudgy, individually baked brownies with chocolate ganache, olive oil, sea salt, and coffee syrup.
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Crumbly Oat and Apple Bars
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This quickly marinated minty salmon is very easy to make and gourmet-delicious. It's perfect when grilled over a hardwood fire, but can easily be cooked in a hot skillet.
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Get Smoked Sardine Caesar with Salumi and Pan-Croutons Recipe from Food Network
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Forget everything you ever knew about loving Chicken Marsala, Chicken Parmigiano, or Chicken Cacciatore! One bite of Chicken Piccata and you'll forget how much...
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Get Creamy Campfire Clam Pasta with Tomatoes Recipe from Food Network
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Get Chicken Francese Recipe from Food Network
cooking.nytimes.com
Crisp fall mornings call for cozy breakfasts, and these fluffy pumpkin pancakes are just the thing to warm you right up Packed with pumpkin and a sprinkle of cinnamon and vanilla, they feel and taste special, but are quick to stir together The buttermilk and pumpkin make the batter quite thick, but they will spread