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cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Impress your guests with fresh pappardelle, butternut squash, and thyme cream sauce. Guide includes a tutorial for making both pasta and sauce, including photos...
cooking.nytimes.com
There is no high drama about simmering a stew However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide
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Get Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette Recipe from Food Network
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Get Crispy Tofu and Delicata Squash Sheet Pan Dinner Recipe from Food Network
cooking.nytimes.com
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
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Grilling zucchini and summer squash ribbons on skewers is terrific because the edges become wonderfully charred and crisp, while the insides stay tender and juicy.
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This grilled summer squash recipe gets coated in a lemony dressing and tossed with salty feta and mint.
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This creamy seafood pasta made with leeks, salmon, and crème fraiche is a quick weeknight meal and perfect for two.
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Here's a quick and inventive way to use leftover turkey that gives you protein, pasta, and vegetables in one easy-to-make dish.
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Use cream sherry to enrich a tasty mix of tomatoes, garlic, basil, mint, olive oil and hot pepper flakes. After steeping for two hours, use some of the liquid to flavor hot pasta. Add Asiago and fontina cheese, then toss everything together.