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A hearty and healthy fall or winter soup from the Spotted Pig's April Bloomfield, filled with celery root, potatoes, fennel, carrots, turnips, and parsnips.
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Make a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.
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This recipe is inspired by the signature Korean summer noodle dish, naeng myung The traditional dish is made with a strong beef broth I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock
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This easy Southern-style oyster and sausage dressing has a hint of spiciness from hot pork sausage. Plain croutons let the flavors of the sausage and oysters shine through.
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This is my mother-in-law's recipe for traditional bread stuffing. Bread, pork and seasonings blend to create a perfect filling for the holiday bird. Use more bread if needed to create a stuffing that's moist, but not mushy.
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Your typical takeout order has nothing on this homemade version.
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Black beans, kidney beans, diced tomatoes, and lots of spices are slow-cooked with stew meat, resulting in a chili that's perfect for potlucks or family gatherings.
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By sauteing vegetables before slow cooking them, you'll add lots of extra flavor to this hearty, vegan leek and potato soup.
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This delicious filling for crepes is a great, unique way to use up leftover chicken or turkey. Prepare a basic crepe recipe in advance. Crepes can be made and frozen up to several weeks ahead of time.
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A brine makes this roasted turkey extra moist and flavorful. Stuffed with vegetables, this bird is perfect for Thanksgiving and other holidays.