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cooking.nytimes.com
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
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Get Beef Shepherd's Pie Recipe from Food Network
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Get Spaghetti and Meatballs Recipe from Food Network
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Get Sopes Recipe from Food Network
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Get Tassa's Turkey Cornucopia Burger with Paprika Aioli Recipe from Food Network
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Get Pulled Chicken Tacos with Seasoned Taco Shells Recipe from Food Network
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Get Meatloaf Patties, Smashed Potatoes, and Pan Gravy Recipe from Food Network
cooking.nytimes.com
Small, sweet bell peppers (also called mini peppers) in shades of red, orange and green make attractive vessels for stuffing In this recipe, adapted from the home cook Meline Toumani, they’re roasted until caramelized, then filled with a mixture of bulgur, tuna, herbs and capers for brightness Offer these to nibble with cocktails when you’re feeding a crowd, or serve them with a salad and some warm pita bread for a light but highly flavorful supper for a smaller group
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Chicken slow-cooked in red wine and herbs with a pearl onion and mushroom sauce.