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Asian flavors dominate this version of chicken noodle soup.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
cooking.nytimes.com
Mr Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans
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Guy Fieri's fiery chili is perfect to share on game day while cheering on your favorite team.
cooking.nytimes.com
Delicata is a light yellow squash with green stripes and a creamy, rich texture One of the best things about delicata is that it’s much easier to clean, cut and cook than butternut or other winter squash varieties Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata
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Homemade refried black beans with plenty of green chiles and seasoning are easy to make and taste much better than the canned version.
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Nutty farro cooked in Swanson® Chicken Broth is mixed with classic caprese ingredients--basil, tomatoes, and mozzarella with a touch of balsamic vinaigrette.
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A Mexican classic, chorizo sausage is used to season a variety of dishes, none so brilliantly as this rice dish.
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This is an authentic recipe for Mexican green tamales (tamales verdes) that are stuffed with shredded chicken and a spicy tomatillo sauce.
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Canned diced tomatoes give a different flavor to this broccoli soup.
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Get Roasted Tomato Salsa (Salsa Asada) Recipe from Food Network
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Chiles en Nogada, poblano chiles stuffed with a ground turkey picadillo, covered in a creamy walnut sauce and sprinkled with pomegranate seeds. From Puebla, Mexico.