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This pie is wonderful, comforting and smells great as it bakes! It's so easy to make with the help of canned potato soup and vegetables!
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Learn Chef John's technique for perfect roasted smashed potatoes drizzled with a simple garlic- and herb-infused butter.
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Get Cheesy Phyllo Cups with Butternut Squash Recipe from Food Network
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Get Grilled Salmon and Polenta Recipe from Food Network
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These are especially nice to have on hand for adding to salads and quick toasted open-faced sandwiches Place a round on a piece of bread, pop it in a toaster oven and toast 3 to 4 minutes
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Whether you prefer light meat, want a smaller holiday meal, or just want something delicious and easy, you'll love this recipe for a roasted herb-scented turkey breast.
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All of your favorite things.
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Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care) These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you’re on your way to dip nirvana And just as your mother — or at least mine — made onion-sour-cream dip better with (French’s) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they’re crisp
cooking.nytimes.com
This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes Ms Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday