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cooking.nytimes.com
This sheet-pan supper brings velvety sweet potatoes together with soft bell peppers, pungent sage and roasted chicken thighs To counter the rich and caramelized flavors, quick-pickled thinly sliced red onion adds a bright and zippy note right at the end If you prefer chicken breasts, you can use them here instead of the thighs
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Get Pumpkin Scones with Maple-Cinnamon Glaze Recipe from Food Network
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Swati Saha of New York uses a standard pie dish to make a savory tart of Kuri squash, mushrooms and kale, topped with grated asiago cheese to taste Not only does it make an attractive main course that holds its own at the center of the table, the rosemary-infused crust offers a pleasing burst of flavor with every bite.
cooking.nytimes.com
This is a substantial tart with a crunchy, whole-grain dough Don’t be put off by the yeast in the dough It makes it both airy and crisp, and isn’t at all hard to handle
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An impressive pound cake recipe handed down for generations that maintains its class and taste! A touch of citrus adds to this thoroughbred cake recipe that you can hand down, too.
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Get Red Velvet Cupcakes Recipe from Food Network
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Get Pomegranate, Sriracha and Mint Chicken Wings Recipe from Food Network
cooking.nytimes.com
These irresistible, bite-sized meatballs are made from a combination of ground beef and pork, milk-soaked bread crumbs, grated Gouda cheese and a healthy spoonful of allspice Once browned in a skillet, they are transferred to a Dutch oven, where they simmer until done then finished off with a glug of heavy cream Serve with buttered red potatoes, egg noodles or with toothpicks.
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Get Red Velvet Waffles Recipe from Food Network
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Get NY Dog Recipe from Food Network
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Golden brown fry bread rounds are topped with pinto bean chili, Cheddar cheese, tomatoes, and onions in this family recipe for Navajo tacos.
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Get Lamb and Olive Skewers with Cucumber Salad Recipe from Food Network