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This white chicken chili recipe uses cannellini beans and diced chicken breasts in a chicken broth base.
cooking.nytimes.com
With dairy products omnipresent in many favorite Italian dishes, it takes some culinary brainpower to make vegan manicotti that is almost indistinguishable from the original This dish, created by the Italian father of a VegNews’ staffer, is a crowd-pleaser and wonderful addition to a large family holiday dinner.
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This soul-warming soup is deliciously simple--just chicken and noodles. What makes it so good is the homemade roasted chicken stock.
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This Arabic fattoush salad is a colorful tossed salad with a lemony garlic dressing.
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Pork roast slow-cooks to tenderness under a tangy glaze of apricot preserves, mustard, and onion yielding succulent results.
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
cooking.nytimes.com
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend Beef, onion, carrots, potatoes and red wine come together in cozy harmony If you are feeding a crowd, good news: It doubles (or triples) beautifully.
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Get Ragout of Beef with Red Wine Recipe from Food Network
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This is a recipe for a popular riff on the classic Boston Cream Pie, with a crisp, flaky doughnut as the vessel for silky pastry cream The only specialty tool you’ll need is a pastry bag But you can also poke a funnel into the side of the doughnut and spoon the cream into the center of the pastry.
cooking.nytimes.com
You can serve the carrot purée on its own on croutons or pita triangles, or as a dip with crudités You can also accompany it with garlicky yogurt seasoned with mint, as it would be served in Greece or Turkey
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A pop tart version of a chocolate croissant.
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Get Perfect Overnight Oats Three Ways Recipe from Food Network