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cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
cooking.nytimes.com
This dish mixes a lot of things I love, including butter and the taste of New Orleans's Crystal hot sauce The scallops need to be dry, a term that refers to how they are processed It's best to sear with a very hot, heavy nonstick pan, though you can sear a scallop in stainless or cast iron
www.delish.com
Make every weekday taste like Sunday with Morningstar Farms® Veggie Sausage Links, green onions, eggs, and Swiss cheese.
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Get Turkey Gravy Recipe from Food Network
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This German chocolate cake takes time and effort to make but it's very worth it and sure to impress.
www.chowhound.com
A healthy creamy mashed cauliflower recipe.
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Get Apple Meringue Pie Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 30 minutes, plus 2 hours' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Calamari tubes are stuffed with seafood and baked in a rich cream sauce before serving over a bed of linguine. This is probably the best calamari, if not the best entree, you'll ever have!
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Get Halibut Veracruz Recipe from Food Network
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Brussels sprouts in a creamy cucumber sauce. Delicious!