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This recipe is by Bryan Miller and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This November harvest casserole with butternut squash and sweet potatoes is perfect for Thanksgiving. Omit chicken sausage for vegetarians.
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This recipe was given to me as part of a bridal shower gift. My husband loves meat and pies, so he was practically in heaven when I made this for him! I have also used a refrigerated pie crust and it is just as good. Originally submitted to PieRecipe.com.
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This is a beautiful, thick soup with bright orange colour and a hint of exotic spice. Perfect for autumn!
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Cheesy and delicious, this hash brown casserole has a crunchy topping.
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Served cold, this refreshing chicken and pasta salad has a lemony basil dressing and baby spinach leaves.
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If you like those restaurants with tapestries on the walls, pillows on the floor and little brass tables, you will enjoy this take on Moroccan lamb pilaf. Boneless lamb meat, celery, bulgur wheat and onion are graced with hints of cinnamon, allspice and chicken broth. Raisins and slivered almonds top off this lovely dish.
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This freekeh salad with a Mediterranean twist and tahini dressing makes a nice lunch or the perfect side to accompany grilled fish or chicken.
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This creamy mushroom soup is seasoned generously with dill, paprika, parsley, and lemon juice. Sour cream is added at the end of cooking, making the soup very rich and filling.
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Chunks of pork shoulder smothered in an easy homemade New Mexico red chile sauce are cooked to succulent tenderness in an Instant Pot®.
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Get Countdown #10 Stove Top Candied Sweet Potatoes with Crunchy Topping Recipe from Food Network
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Make an easy shrimp stir-fry recipe for a quick and healthy meal. This recipe is made lo mein style, or meat and vegetables cooked together and tossed with noodles...