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This is home-cooked comfort food at it's best. the mushrooms make it meaty and the barley is so yummy. We have had it every year at our Thanksgiving meal for...
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Get Red Snapper with Fava Bean Puree Recipe from Food Network
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Cream cheese is blended into this pureed soup of winter squash and onion which have been cooked in a seasoned chicken stock.
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Thick pork chops are stuffed with a seasoned mixture of dried cranberries and pine nuts, seared to a golden-brown, and finished in the oven with a cranberry-wine sauce reduction in this easy yet elegant fall dish.
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Celeriac, rutabaga, Brussels sprouts, and a sweet potato are slow cooked with a turkey drumstick in this fantastically-simple dish.
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Chestnut soup with roasted chestnuts, fennel, onions, apples, celery, and a dollop of sour cream.
cooking.nytimes.com
This crunchy, colorful stir-fry has an added kick from serrano chiles I can’t resist buying an array of beans when they’re at summer farmers’ markets I love to mix yellow and green beans in this crunchy, colorful stir-fry, but don’t hesitate to make it if all you can find is green
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Diced jalapeno peppers liven up this traditional cornbread and sausage dressing.
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Barley lends a nutty taste to this chicken, vegetable and bacon composition.
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Get Hickory-smoked Pork Chops with Bleu Cheese Mashed Potatoes and Caramelized Pears and Onion Straws Recipe from Food Network
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This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.