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Delicious Turkey Stew! Made with flavorful turkey legs, browned and braised, served with root vegetables.
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Layer sweet potatoes and butternut squash with an Asiago cream sauce for a colorful fall and winter side dish.
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The Iroquois Indians cultivated and used the Three Sisters (corn, squash and beans) in their diet. This is a recipe passed down by our relatives. You may use regular corn instead of hominy, but hominy is more traditional.
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Get Sesame Seared Salmon Salad Recipe from Food Network
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This recipe is by Moira Hodgson and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Perfect Beef Wellington! Beef tenderloin fillet, coated with mustard, mushroom duxelles, ham, wrapped in puff pastry and baked. Based on Gordon Ramsay Beef Wellington recipe.
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These cookies are easy to make, and so delicious. Oatmeal and walnuts add to the chewy texture.
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A classic skirt steak fajitas recipe, with marinated beef, bell peppers, and yellow onion, served with flour tortillas, salsa, and other fixings.
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Chef Paul Kahan of The Publican in Chicago ages duck breasts on the bone in the refrigerator for up to 1 week. Boneless duck breasts can be aged using the same method, although the results won't be as dramatic; if you're short on time, use unaged duck.
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Adding butternut squash and spices is a lovely way to jazz up rice.
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Amanda Frederickson's recipe for Acorn Squash Soup.
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Delicata squash burger patties are a flavorful and hearty alternative to hamburgers and are a great way to use up leftover squash in the fall.