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cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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This tart made of a creamy goat cheese filling set inside a flaky pastry crust makes a delectable meal at any time of day. Serve it for brunch, lunch, or a light dinner with a fresh green salad.
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The perfect hybrid of pasta and the classic soup.
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Get Cheese Cornbread Recipe from Food Network
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As far as holiday dinner rolls go, these are pretty lean. You can increase the amount of melted butter and toss in a egg or two, but since these are generally going to be eaten with fairly rich food, I prefer a lighter approach.
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Get Creamy French Fry and Scallion Soup Recipe from Food Network
www.simplyrecipes.com
Tender juicy hanger steak! Quickly sear this steak in a hot pan and then serve with a sauce of shallots and butter in a wine reduction. This makes an easy, yet impressive, home cooked meal.
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Get Whiskey-Glazed Sweet Potatoes Recipe from Food Network
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!
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Homemade chicken broth is combined with onion, shallots, potatoes, corn and cream in this simple, hearty chowder.
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Bring a tropical twist to your banana muffins by adding pineapple, coconut, and a rum flavoring to make these pina colada muffins.