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cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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Get Cucumber Salad Recipe from Food Network
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Roasted habanero pepper and mango kick up the heat and sweetness of this tangy salsa. Serve with your favorite hearty chips!
cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Garlic-rubbed toasts serve as the base for this classic Italian appetizer -fresh tomatoes, basil and red onion are heaped atop.
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
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Homemade taro root chips are a quick and easy snack or accompaniment to your favorite sandwich instead of fries.
Ingredients: taro, olive oil, salt
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Love loaded baked potatoes? Then you'll love this baked potato soup! Top it with all the classic favorites like crispy bacon, sour cream, chives, and cheddar.
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Chicken breasts or thighs, smothered in chipotle salsa, topped with Monterey jack cheese, and baked.
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Avocados, red onion, and lettuce are tossed together with a simple avocado-lime vinaigrette to make this delicious and tangy salad.
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Get Breakfast Casserole Recipe from Food Network