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This healthy roasted carrot and parsnip salad is sweet, earthy, and wholly satisfying, with extra color and flavor from grapes, blue cheese, and spiced pecans.
cooking.nytimes.com
This Korean-style dish is the perfect dinner-party centerpiece The marinated pork ribs, kalbi, are slow-cooked over a bed of vegetables and mushrooms Serve it with rice and homemade kimchi for a filling meal.
cooking.nytimes.com
Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats It couldn’t be simpler: simmer chopped vegetables for 15 minutes in a spiced brine — we use judicious amounts of clove, allspice, cinnamon and toasted coriander — and pack into jars We tip the balance more toward green tomato than cabbage when green tomatoes are available because we love the tomatillo-like flavor of a green tomato — a near-apple flavor, but without the sweetness
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Get Sweet Potato Pancakes Recipe from Food Network
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This recipe for port-cherry coffee cake with almond streusel swirls cherries and port through a vanilla cake batter and tops it with almond streusel.
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Karen DeMasco beats the dough for these buttery cookies with an entire vanilla bean, so the oils in the pod add deep vanilla flavor.
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Leftover turkey meat is simmered in a curry spiced creamy mushroom sauce, and served with rice.
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Get Thai Scallops Recipe from Food Network
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The hearty taste of kale makes a perfect match for cremini mushrooms, cream, and sharp Asiago cheese in a tasty dish to put alongside any meat, fish, or poultry.
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Take the guesswork out of risotto with this recipe where the rice is started on the stove, baked halfway through the process, then finished with cheese and chives on the stove.
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This recipe riffs on the classic combination of cream of tomato soup alongside grilled cheese sandwiches.