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cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
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A country Jewish recipe to be served at Passover.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.
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These are simple dumplings made with flour, baking powder, milk and shortening which are rolled out and cut into shapes and cooked in broth.
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Get Buffalo Wing Ring Recipe from Food Network
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Good enough to convert non-eggplant eaters.
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This grits recipe uses breakfast sausage, jalapeno pepper, bell pepper, and Monterey Jack cheese. This is great with any main dish, as a main dish, or for breakfast.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Get Braised Chestnuts Recipe from Food Network
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For a skinny lunch that doesn't skimp on flavor, try this crustless spinach quiche with mushrooms and fat-free cheese.
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These hearty and filling burgers are made with black beans and rice. Dressed up with a salsa and sour cream sauce, even your meat-and-potatoes man will love them.