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This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
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Grilled portabella mushrooms and provolone cheese are served on buns with a creamy mustard sauce.
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Spicy crispy gingerbread cookies made with black pepper. Cut into shapes for the winter holidays.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These tasty, hot sandwiches are served with a horseradish whipped cream sauce.
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A generous measure of vodka and prosciutto is cooked down to its savory essence to flavor a saute of onion, celery and garlic. Simmer with tomatoes, spicy cayenne, oregano, parsley and basil, then stir in half and half. A marvelous sauce over noodles!
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Diced ham and onion add flavor to this corn, potato and chicken stew in a skim milk and chicken broth soup base seasoned with thyme.
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Berbere, a blend of sweet and piquant spices, is the main attraction for this Ethiopian chicken with tomato-white wine sauce and egg garnish.
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The almond bread crumbs that top off this dish add a crunch and sweetness that contrasts nicely with the lightly salty, fishy flavor of the bottarga.
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Doctoring good-quality jarred tomato sauce, like Rao's, with ground meat, onion, garlic, and spices makes this ziti superfast.
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Get Crawfish Rolls Recipe from Food Network
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Get Thyme Pasta Frittata Recipe from Food Network