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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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Orange juice and mint update this classic Latin dish.
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Get Smoked Trout and Grapefruit Salad Recipe from Food Network
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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.
cooking.nytimes.com
Halloumi, a Greek cheese, has a squeaky texture and high melting point and maintains its bounce even if you grill it or sauté it to a golden crust — which is exactly what you’ll do for this riff on a simple cheese sandwich Fresh baguette, grilled zucchini and onion, the soft-crisp cheese It is a sandwich rich and savory enough for dinner.
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Get Roasted Baby Turnips with Miso Butter and Fried Eggs Recipe from Food Network
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Get Ravioli and Vegetable Soup Recipe from Food Network
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Get Chopped Chicken Livers Recipe from Food Network
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Get PIZZA WITH SMOKED SALMON AND CAVIAR Recipe from Food Network
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Get Avocado Salsa Recipe from Food Network
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A traditional Mexican sandwich with rajas (roasted poblano peppers in tangy crema), refried beans, Monterey Jack cheese, and tomatillo salsa.
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Ranch dressing is a midwestern classic! This is a must-have recipe that works as a dip for fresh vegetables or can be used as a salad dressing.