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Roasted turkey is so juicy and flavorful when the bird is stuffed with carrots, onions, celery, and seasonings, and a whole bottle of white wine is poured through the turkey. Butter under the breast skin keeps the meat juicy while the skin bakes crisp and brown.
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Tender baby spinach, Parmesan cheese, and a little nutmeg flavor this simple, delicious omelet.
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Rich cheesecake topped with marzipan carrots takes warm spices and cream cheese icing (carrot cake's best features) and reinvents them.
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This recipe is by Moira Hodgson and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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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Blend a medley of fresh vegetables, an orange, and chia seeds together in a Vitamix® or high-powered blender for a hearty salad smoothie.
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This is warming comfort food at its best. Don't let the long cooking time discourage you. You'll spend very little time at the stove before the pan goes into the oven.
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This recipe is by Marian Burros and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
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A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
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This sweet baby turnip soup seasoned with miso paste, sugar, sake, and mirin is a simple but flavorful Japanese-inspired first course.
Ingredients: water, white turnips, miso, sugar, sake, mirin
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Chicken and dumpling stew is a quick and easy weeknight dinner that will warm you up and put a smile on everyone's face.