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cooking.nytimes.com
Mushrooms make a meaty quesadilla filling If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
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Sweet dried figs pair beautifully with leftover Thanksgiving turkey
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I wanted to find a way to make Turkey Meatloaf tender and juicy. I think I really accomplished that with this recipe. The Townhouse crackers give this meatloaf...
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Get Killer Turkey Burgers Recipe from Food Network
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Alexandra Guarnaschelli's serving suggestion: "Mix a spoonful into salad dressing or into the liquid from steamed mussels or clamsanywhere you want to have the freshness or herbs combined with a little heat."
cooking.nytimes.com
This recipe for Cincy's classic chili is an adaptation of one found in the International Chili Society's ''Official Chili Cookbook'' by Martina and William Neely In this version, unsweetened chocolate adds depth, and a splash of vinegar lends a pleasant tang that cuts through the richness Craig Claiborne and Pierre Franey brought it to The Times in 1981, and we've updated it here to include the traditional "five-way" serving suggestion: over cooked spaghetti sprinkled with grated cheddar cheese, kidney beans and diced white onion.
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Sliced smoked sausage is sauteed with onions and red and green bell peppers for a quick and colorful weeknight dinner.
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Mini apple turnovers! With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme. Perfect little appetizers for fall.
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Linguini is mixed with pieces of tender chicken and broccoli flowerets and coated with a rich, satiny Alfredo sauce featuring Campbell's® Condensed Cream of Mushroom Soup to make a quick and fabulous dish.
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These mini grilled cheese sandwiches are the perfect size for dipping.
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Breakfast casserole with asparagus, leeks, bacon, bread, milk, eggs, feta and Parmesan. Perfect for spring!
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Get Farfalle with Chicken, Porcini Mushroom and Swiss Chard Recipe from Food Network