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In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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Full of oats, bananas, applesauce, and walnuts, these nutritious low-sugar cookies are a good option for breakfast on the go.
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Get Hot Roast Beef Sandwiches Recipe from Food Network
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A strawberry-pineapple smoothie is topped with blueberries, raspberries, almonds, and granola in this tasty berry smoothie bowl.
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Delicious autumn fruit stars in this super simple salad that's made even more flavorful with a sweet and savory caramel-sesame dressing.
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Get Mexican Smoked Chile Marinade Recipe from Food Network
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Get Savory Butternut Squash Crostata Recipe from Food Network
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There's more to life than chicken.
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Spicy arugula is tossed with succulent mandarin orange segments, tangy goat's cheese, crunchy sunflower seeds and sweet yellow bell peppers in this elegant and flavorful salad. You can substitute blue cheese for the goat's cheese, if you wish. I usually like to top this with a simple vinaigrette of fresh basil, apple cider vinegar and olive oil.
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A streamlined version for Korean barbecued ribs. Beef ribs are marinated in a sweet and garlicky soy marinade for 2 hours instead of overnight, then grilled.
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This versatile tofu stew is hearty and simple to make. Use more Korean chile powder for an added kick or toss in a few clams for an even more exotic treat.
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You don't have to be a vegetarian to enjoy the zen simplicity of this stir-fry dish. We toss in Korean red pepper flakes to kick start the tofu base.