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"Make your own corn dogs just like at the fair with this rich buttermilk corn batter."
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Just what a Greek salad should be, chock full of hearty ingredients like tomatoes, cucumbers, olives, feta cheese, and of course beans, and done up with a zesty dressing.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
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Tomato sauce, cannelini beans, navy beans and ditalini pasta are seasoned with parsley, basil and oregano in this chunky soup.
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Smoked ham, butternut squash, and mascarpone cheese combine to create a decadent yet light sauce in this delicious spaghetti dish.
www.delish.com
This recipe came from having nothing in the house but a box of spaghetti and some lemons. I grab whatever fresh herbs are available in my garden, about two handfuls' worth, total.
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Get Stuffed Peppers Recipe from Food Network
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The inclusion of tempeh adds a good measure of protein to this spicy enchilada casserole.
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Quick and easy pesto to top your pasta. A great change from red sauce.
www.chowhound.com
These butternut squash tamales, featuring a honeynut squash fudge and pumpkin seed dip, will impart some bold Mexican flavor into your fall cooking.
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All the flavors of pumpkin pie spice are baked into these delicious soft sugar cookies.
cooking.nytimes.com
Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.