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The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets The salad is adapted from a recipe by the cookbook author Clifford Wright.
cooking.nytimes.com
Soup doesn't have to be loaded with meat to be deeply satisfying This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact Quinoa adds a lovely bit of texture, and beans – practically any variety will do – add heft and a wonderful creaminess as they break down in the broth
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Beef short ribs with lots of black pepper, red wine, and fresh herbs is rich, flavorful, and fork tender when braised for hours over low heat.
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Get Ham, Bean and Bacon Soup with Sauerkraut Recipe from Food Network
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A hearty and satisfying Polish stew with cannellini beans, kielbasa, bacon, and tomatoes that sticks to the bones on a cold winter's night.
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Get Manhattan Clam Chowder Recipe from Food Network
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Get Tunisian Tripe Recipe from Food Network
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Get Beef Stew with Bacon Recipe from Food Network
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The herb rub lends delicious savory flavor to the outside of your turkey, while basting keeps the meat juicy inside. Reserve the pan juices to make gravy or serve with the turkey.
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Get Pad Thai Pasta Salad Recipe from Food Network
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This macaroni salad is given added depth with the addition of tuna, shrimp, cucumber, and hard-cooked eggs.
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This veggie-packed slow cooker gumbo is healthier than the usual but oh-so-easy to throw together before a party.