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A winter salad dressing recipe made with blood orange juice, lemon juice, shallots, and whole-grain mustard.
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Chances are the contents of that can of pumpkin purée you may be using for pie, soup, biscuits, custard, ice cream or bread came from Illinois It’s the state that produces the most pumpkin for canning This vibrant soup, from the chef Rick Bayless, an owner of Frontera Grill and Topolobampo in Chicago, is inspired by Mexico, where pumpkin is as typical an ingredient as the pepitas, ancho chile, canela and crema that are also in the recipe
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Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.
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Filipino comfort food doesn't get better than this beef giniling (afritada) recipe, full of vegetables, raisins, and ground meat.
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Turkey gravy can be the crown jewel of your meal, making the potatoes and stuffing so moist and flavorful. This version enhances the savory taste of the precious pan drippings with a homemade turkey stock that's simmered for hours.
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Get Seafood Salad Recipe from Food Network
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Get Avocado Salsa Recipe from Food Network
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Get Whiskey-Glazed Sweet Potatoes Recipe from Food Network
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Grilled wedges of romaine lettuce are dressed with a tangy Dijon-lemon dressing and topped with garlic-herb cannellini 'croutons'.
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Chef John's tourtiere is hearty, satisfying, and easy to make--it's a great holiday main dish. It doesn't require precise timing, so no pressure!