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Mexican-inspired ingredients like cilantro and avocado flavor a cold tomato and shrimp soup. Garnish with diced avocado and tomato and serve with croutons.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Biryani is a natural choice for Thanksgiving leftovers With broth made from the turkey carcass and a pile of leg meat (use the white meat for sandwiches), all that is necessary is a handful of spices and some good basmati rice If you don’t have leftovers, the recipe here can be prepared with fresh turkey legs
www.delish.com
Sautéed beef sirloin strips, onion, garlic and sweet corn are stirred into a creamy, Southwestern-flavored tomato sauce for topping noodles.
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Deborah Schneider braises the meat in beer until ultratender, then shreds it for tacos. "It's also fabulous in a sandwich," she says.
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Roasted green bell peppers are stuffed with feta cheese and a mixture of rice and green onions.
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Ragu-Stuffed Peppers Recipe from Food Network
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Get Slow Cooker Beef Brisket Recipe from Food Network
www.delish.com
This is peak pumpkin spice, in the best way.
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Get The Best Pumpkin Bread Recipe from Food Network
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This luscious cheesecake will be your new pumpkin obsession.