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cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This neck and giblet gravy with white wine, celery leaves, and onion needs about 2 hours to simmer, making it the perfect thing to start while the turkey's cooking.
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Chili con Carne! With chunks of chuck roast, browned in bacon fat and cooked with red kidney beans, red chili and chipotle chili, onion, garlic, jalapeños, tomatoes, and lime juice. Top with grated cheddar and chopped red onion. So GOOD!
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Lamb shoulder blade chops are marinated in a mixture of balsamic vinegar, olive oil, and soy sauce then grilled and served with mint leaves.
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This picante dressing is great on fries with cheese and bacon, with chicken fingers, burgers, or on a red leaf, cucumber and tomato salad.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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Get Sam's No.3 Kickin' Green Chili Recipe from Food Network
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These baked meatballs are seasoned with garlic powder, onion powder, seasoned salt, rosemary, thyme, and paprika.
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Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.
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Ganache can be made with milk, dark, or white chocolate.
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Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.