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cooking.nytimes.com
In this savory, satisfying dinner, finely ground polenta and grated butternut squash are cooked together in one pot, the squash adding sweetness to the savory cornmeal Then browned sausages and onions seasoned with rosemary and fennel seeds are spooned on top to round out the meal It’s a dish simple enough for a weeknight, but the butternut squash makes it interesting enough to serve to guests.If you can’t find finely ground polenta, you can substitute coarse; just add another cup of water and plan on cooking the mixture for an extra 10 to 15 minutes
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Get Mega Meatball Pizza Recipe from Food Network
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The easiest way to make the most comforting meal of all time.
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Spatchcock chicken is braise-roasted with lemons and carrots in a simple broth creating a delicious gravy while roasting.
cooking.nytimes.com
The English chef April Bloomfield is known for her love of meat, but her vegetable-centric cookbook “A Girl and Her Greens” is stuffed with the produce she discovered while cooking in Mediterranean-influenced kitchens like Chez Panisse and London’s River Cafe Often, she simply treats a vegetable as if it were meat, like this whole head of cauliflower Braising it in tomato and anchovies, as if making an Italian pot roast, produces a richly satisfying entree
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"If I don't have good food at hand, I always eat the wrong thing," Quinn Hatfield says. That's why he keeps grilled meats in his fridge for sandwiches."
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Get Pork with Squash and Apples Recipe from Food Network
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Get Chicken With Cacciatore Sauce Recipe from Food Network
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Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.
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Get Grilled Potato Salad Recipe from Food Network
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Get Stuffed Rack of Lamb for Two Recipe from Food Network