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Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
Acorn squash are stuffed with a mixture of cornbread, mushrooms, and wild rice flavored with sage to make an impressive vegetarian main course or side dish that's fit for a special occasion or holiday meal.
Ingredients:
acorn squash, bread stuffing, butter, onion, garlic, mushrooms, wild rice, sage, vegetable stock
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
Ingredients:
tomatoes, vegetable stock, ginger, cilantro leaves, shrimp, salmon, scallops, mayonnaise, lemon
cooking.nytimes.com
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock If you’d rather not use sherry or don’t have it on hand, omit it and use an additional 1/2 cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.
Ingredients:
olive oil, onion, cloves, butternut squash, water, vegetable stock, dry sherry, parmesan cheese
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Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
Get Savory Tomato Shabu Shabu with Seafood Dippers Recipe from Food Network
Ingredients:
tomatoes, vegetable stock, ginger, cilantro leaves, shrimp, salmon, scallops, mayonnaise, lemon
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A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
A light and creamy summer squash soup features yellow squash and zucchini in starring roles. A hint of lemon at the end adds a sprightly flavor.
Ingredients:
squash, zucchini, vegetable stock, half and half, tarragon, cheddar cheese, lemon juice
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Get Seared Wild Striped Bass with Sauteed Spring Vegetables Recipe from Food Network
Get Seared Wild Striped Bass with Sauteed Spring Vegetables Recipe from Food Network
Ingredients:
asparagus, sugar snap peas, fava beans, cloves, morel mushrooms, vegetable stock, striped bass
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Get Squash Soup Recipe from Food Network
Get Squash Soup Recipe from Food Network
Ingredients:
butternut squash, salt plus, white pepper, vegetable stock, honey, ginger, heavy cream, nutmeg
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A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
A creamy, curried carrot soup is ready in under an hour with the help of a pressure cooker. Garnish with finely chopped green onions and serve with warm bread.
Ingredients:
butter, onions, yukon gold, celery, green onions, cloves, baby carrots, vegetable stock, heavy whipping cream, curry powder
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Get Artichoke Bisque Recipe from Food Network
Get Artichoke Bisque Recipe from Food Network
Ingredients:
tomatoes, red bell pepper, artichoke hearts, butter, onion, garlic, vegetable stock, cream, cornstarch, water, salt
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Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!
Chunks of breakfast sausage are baked into these easy muffins. Serve with a drizzle of syrup!
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Get Brined Smoked Turkey Recipe from Food Network
Get Brined Smoked Turkey Recipe from Food Network
Ingredients:
salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns, bay leaves, ice, water, turkey, worcestershire sauce, kitchen bouquet, paprika, oranges
cooking.nytimes.com
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
You can make any soup with water instead of stock, but the soups that drive you wild usually have a beautiful stock as their base This is doubly true of bouillabaisse, which should start with a stock so delicious that you can barely imagine improving on it There are a few ways to do this: Grab fish bones when you see them, and make the stock incrementally
Ingredients:
good bread, onion, cloves, celery, carrot, new potato, bulb fennel, saffron optional, lobster, tomatoes, shellfish, littleneck clams, mussels, scallops, pernod