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A light-tasting stew rich with turkey thigh meat, artichoke hearts, yellow squash, tomatoes, carrots, garbanzo beans, and parsnips is garnished with fresh dill. Slowly simmer it all day in the slow cooker; boil up some egg noodles and dinner is ready.
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Kyle Bailey makes these cheese-stuffed Juicy Lucy burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls.
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
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Get Caesar Tofu Salad Recipe from Food Network
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This deceptively simple chicken broth-based soup is nourishing, flavorful, and rich with sweet potato, spinach, garlic, and chicken meat.
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Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese.
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Kiwi Vinaigrette 3 Kiwi peeled and chopped 3 TBLS orange juice 2-3 TBLS olive oil salt and black pepper to taste 1 TBLS rice vinegar ½ tsp Dijon mustard...
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Just combine long grain and wild rice mix with canned soup, baby carrots, and chicken breasts in a slow cooker for an easy meal the family will love.
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The winter vegetable recipe is from the 2009 Inaugural Luncheon is courtesy of Design Cuisine.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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When making vinaigrette, think outside of the salad bowl: It is also a great sauce for fish and other light proteins.