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This recipe is by Mark Bittman and takes 20 minutes, plus at least 2 hours' soaking. Tell us what you think of it at The New York Times - Dining - Food.
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For this salad, chef Kevin Willmann of Farmhaus in St. Louis likes using oyster mushrooms over other varieties. To roast them, he makes a delicious garlic oil; save leftover oil for other uses.
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Cajun seasoning adds some heat to offset the sweetness of this simple sweet potato side dish.
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Cubed veal is browned along with onions and garlic, then simmered with tomato sauce and white wine for about 1 1/2 hours. Sauteed mushrooms and herbs such as sage and rosemary could be added to deepen the flavor.
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Get Fried Plantains Recipe from Food Network
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In just minutes you can whip up this flavorful cold pasta salad by tossing cooked spaghetti with oregano, basil, olive oil and bread crumbs. Chill to let the flavors meld, and serve cold.
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Garlic powder is added to a simple breading to give a slightly different flavor to fried chicken gizzards.
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Get Fried Cheese Curds Recipe from Food Network
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Get Sour Cream Cornbread Recipe from Food Network
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This cauliflower Tuscan soup is great take on the famous Italian soup zuppa Toscana with cauliflower, kale, navy beans, sausage, and cream.