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cooking.nytimes.com
The best place for a salad on the Thanksgiving menu is at the beginning of the meal, before everybody fills up We often pass around plates of this vegetarian chopped salad (no bacon) to accompany the drinks before we sit down at the table The salad is a great mix of bitter and sweet flavors, juicy and crunchy, and comforting, too
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Get Clam Chowder Recipe from Food Network
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Get Steamed Mussels Recipe from Food Network
www.allrecipes.com
Say "no!" to plain white rice and use this recipe to add flavor and color to converted rice with onion, garlic, bell pepper, and parsley.
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Truffle oil and Parmesan cheese are the key components in these truffle fries that are simply heavenly and will quickly become your favorite!
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Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
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A recipe for rich, creamy cauliflower soup with Gruyère cheese.
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Hash brown potatoes are combined with potato soup, celery soup, sour cream, milk, onion and dill, and topped with Cheddar cheese. This is a rich and creamy dish you'll want to serve again and again!
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A pasta salad recipe perfect for picnics and barbecues made with cucumbers, chickpeas, and feta cheese in a bright dill and caper dressing.
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Layer these ingredients in a wide mouth mason jar for a lovely house-warming gift. The barley, split peas, rice, and lentils make beautiful layers, and the attached recipe card and seasoning packet of dried herbs make a complete and thoughtful present.
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Seriously addictive.