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Savory mashed acorn squash is folded into a soft, creamy risotto made with Parmesan and Fontina cheese in this elegant vegetarian main dish.
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Beef, bacon and vegetables are delicious in this chick pea minestrone.
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A yummy, healthy salad loaded with nuts, fruit and greens, with the kick of curry and cayenne pepper. My family calls it 'The Good Salad.'
cooking.nytimes.com
This recipe is by William Grimes and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Recipe for Wild Mushroom Bisque, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Get Italian Monte Cristo Recipe from Food Network
cooking.nytimes.com
Imbued with the classic Mediterranean flavors of artichokes, garlic, mint and olives, this braised chicken is complex and highly satisfying, with a white wine sauce brightened with lemon Fresh artichokes have the most pronounced character and meatiest texture, but if you can’t get them or don’t want to go to the trouble of cleaning them, you can substitute frozen artichoke hearts (you'll need a 9- or 10-once package) Serve this with crusty bread for sauce-mopping.
cooking.nytimes.com
I never make gravy Some people find that perplexing, but I don’t like it — there’s just too much fat involved Instead, I make this mushroom ragout and spoon it over the turkey and on the side.
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Get Roasted Leg of Lamb with Mint and Cucumber Yogurt Recipe from Food Network
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Get Kale-Potato Soup with Bacon Recipe from Food Network
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Get Provencal French Beans Recipe from Food Network
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Get Grilled Vegetables With Couscous and Yogurt Sauce Recipe from Food Network