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cooking.nytimes.com
Once you’ve made the tomatillo salsa, this light filling is very quick to put together.
cooking.nytimes.com
When you make these baked Greek phyllo bites, you have to take care that the pastry does not dry out, which will cause it to crack when you fold the triangles Keep the sheets and strips you are not working with covered with a damp towel to avoid this If you do have a problem with cracking, wrap each triangle in another strip of phyllo.
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To save time, you can buy rotisserie chicken (about three pounds) for this recipe. Remove the skin before shredding the meat; you should have about six cups.
cooking.nytimes.com
This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey It’s also vegan, and perfect for a fall evening Use a mixture of cultivated mushrooms; they come in all shapes and sizes
cooking.nytimes.com
The Indian cookbook author Raghavan Iyer experienced his first Thanksgiving, in Minnesota, in the early 1980s “Coming from a land of spice, I thought, ‘Man, how boring,’" he recalled He shared this recipe for squash dumplings in a creamy tomato sauce spotted with cashews and raisins, a bright and spicy dish welcome on any table, any time of the year
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I think it was about 4 years ago my friend bought several butternut squash at a farmers market. Her husband asked her to get 10 zuchinnis for a dish, instead...
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Get Ye Olde Plymouth Pumpkin and Gin Pie Recipe from Food Network
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Butternut squash, sweet potatoes, carrots, and a green apple are roasted and pureed into a hearty soup that will keep you warm on cold winter days.
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An easy vegetable stew recipe with Mexican flavors. You will need butternut squash, carrots, canned pinto beans, plus almonds and sesame seeds for thickening.