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Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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A healthy, comforting soup of butternut squash, kale, and farro.
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Get Exotic Fruit Salad Recipe from Food Network
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These Swedish meatballs are seasoned with nutmeg and allspice, and cooked in a white sauce flavored with fresh dill.
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Get Cuban Sandwich Casserole Recipe from Food Network
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.
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These tangy fried pickles hit the spot.
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This flavorful scallop and citrus dish is great served over rice or pasta.
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Crispy fresh broccoli, carrots, celery and cucumber go for a festive toss with pasta, creamy salad dressing and a happy sprinkling of dill to make a delightful, chilled summer salad.
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This heavenly, not-so-heavy mushroom and barley soup, from Jewish cooking author Joan Nathan, owes its rich flavor to copious amounts of fresh mushrooms and snipped dill.
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Cold quinoa keeps this summer salad with tomato, cucumber, and feta cheese light and refreshing.
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Help perfect this piece of Americana —try it and let us know how you’d make it better.