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Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch Stir in more water or broth if you prefer a thinner consistency.
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This white bean and ham soup uses a leftover ham bone or ham hocks, white beans, and vegetables to make a thick, hearty soup.
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These simple beets are wonderful in salads or by themselves as a healthy snack.
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This simple glaze combines salty and savory miso paste with sweet maple syrup. The rice vinegar marries the two, and a few drops of hot sauce are all you need to complete this incredibly easy, yet sophisticated dish.
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Spaghetti squash seasoned with chili powder and lime is combined with black beans for a delicious, low-fat alternative to beef tacos.
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Butternut squash, simmered with curry spices and coconut milk, makes a tasty and easy Indian-inspired stew that is great on fall weeknights.
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Similar to potato pancakes, this recipe mixes roasted spaghetti squash with eggs and caraway seeds, fries it into savory cakes, and tops them with sour cream.
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A simple and delicious pork and acorn squash casserole with a creamy sauce made from chicken stock, thyme, and a touch of ginger.
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Get Apple Butternut Squash Soup Recipe from Food Network