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cooking.nytimes.com
Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Get Bratwurst with Sauerkraut and Apple-Potato Hash Recipe from Food Network
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Roast pork with crackling tastes too good to be eaten only on special occasions.
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Get Camembert-Apple Grilled Cheese With Salted Caramel Recipe from Food Network
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Deliriously delicious juice to start your day! The result will be a lovely, creamy, silky smooth beverage - and with a lovely orange glow, it's a real eye catcher, too!
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I created this simple carrot, apple and raisin salad with crunchy almonds during Hurricane Isabel in 2003. It's nutritious, doesn't require refrigeration, and is vegan.
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A nonalcoholic cranberry cocktail recipe with ginger syrup and sparkling apple cider.
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Chef Spike Mendelsohn's first order of business was to cut the fat content in half by swapping out the skin-on dark meat in the chicken legs and thighs for skinless, boneless chicken breasts.
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Fresh mushrooms are sauteed in butter with onions and celery before adding to a mixture of bread cubes, chopped apple, parsley, beaten egg and broth. This recipe will stuff a 12 pound turkey.
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The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.