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Dried split peas and ham hocks are cooked with vegetables in chicken stock seasoned with dill weed, bay leaves, soy sauce and red pepper flakes. When cooked through, this soup is pureed and thinned with milk.
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Homemade beef broth cooked with beets and cabbage.
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Get Tofu-Stuffed Acorn Squash Recipe from Food Network
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Eggplant is grilled with basil and parsley for this super easy Italian side dish! You can also serve this as a vegan appetizer. Works with zucchini as well.
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This recipe is by Mark Bittman and takes 1 to 1 1/4 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Delicious baked scallops with butter and garlic. Bay scallops are the little ones and they tend to be sweeter tasting than sea scallops.
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This recipe makes traditional crab cakes. Enjoy!
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This recipe is by Trish Hall and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This lovely, vegetarian risotto contains sliced heart of palm for a delicious, subtle change from the norm.
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A classic Thanksgiving sausage stuffing recipe.
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20 Min EASY Chicken Scampi with Angel Hair Pasta! Swap the shrimp for chicken in this classic recipe. All you need is chicken, angel hair pasta, butter, olive oil, garlic, white wine, lemon, and parsley. Perfect midweek dinner!