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A pretty fall risotto with lots of color and texture. This dish makes a great meatless main course or an elegant side dish.
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Overnight oats and blueberries are blended together and topped with coconut and chia seeds in this colorful smoothie bowl recipe.
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Get Pork Belly Po' Boy Recipe from Food Network
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Pecan and almond date bars are a hearty snack perfect for hiking or camping when you need an extra boost in the afternoon.
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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These layered desserts are a terrific alternative to pumpkin pie. Cream cheese, marshmallow creme, and canned pumpkin make for a light and smooth texture to contrast with the pecan and crushed gingersnap topping.
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Curried sweet potato soup is a nicely spiced meal to have any time of the year and fits into a paleo and gluten-free lifestyle.
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Get Grilled Lamb Chops with Mustard Barbecue Sauce Recipe from Food Network
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Anzac biscuits (or cookies, as they are called in The United States) are traditional sweet baked treats made in Australia and New Zealand. They are scrumptious...
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Cottage cheese, Greek yogurt, and nuts make this baked oatmeal a great option if you are looking for a satisfying, protein-packed breakfast.
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Pecans and brown sugar give a baked French toast casserole the Southern flavor of pralines and pecans. Make it up the night before and bake it the next morning for a special breakfast dish.
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Curry and raisins add a spicy and sweet element to this sweet and savory carrot apple salad with a fresh bite from parsley.