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This beautiful recipe for pot-roasted artichokes with white wine and capers appears in the chef April Bloomfield's 2015 cookbook "A Girl and Her Greens." It's tremendous "The fleshy artichokes get browned and crispy tops and look like strange, beautiful roses," she writes "The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes’ unique herbaceousness." Don't know how to prepare artichokes
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A crunchy baguette stuffed with smoked duck, arugula, blue cheese, and cherries.
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Chef Travis Lett likes buckwheat pasta for its added richness and texture. At the restaurant, Lett cuts the fresh pasta into rough rag shapes and tosses it with summer vegetables; this simplified version uses dried pasta.
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Adding butternut squash and spices is a lovely way to jazz up rice.
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Amanda Frederickson's recipe for Acorn Squash Soup.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.
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Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.
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A favorite with Caribbean and Louisiana cooks, the mild flavor of the plump, pear-shaped mirliton squash makes it a natural for vegetable side dishes.
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Pumpkins aren't the only squash that yield tasty seeds for roasting! Next time you prepare butternut or acorn squash save the seeds and have yourself a nutritious little snack.
Ingredients: winter squash, olive oil, salt
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Sauteed patty pan squash with fresh herbs and onion is a quick and easy side dish for summer dinners.
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Butternut squash strips are roasted with garlic and thyme creating squash fries perfect for the Thanksgiving table.
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Yellow squash and zucchini are simmered with onion, tomatoes and green chile peppers.