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Italian bread salad is the inspiration for this simple stuffing that bakes in a dish alongside the hens until crisp and golden brown.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a versatile vegetarian main dish: you can add garlic, thinly sliced fennel, chopped chard, and/or herbed feta for tasty variations.
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Evaporated milk is used as the base for this hearty soup with browned sausage, canned cream-style corn and potatoes.
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Tomatoes, parsley, garlic, and oregano go for a spin in your food processor before simmering with onion and a dash of white wine in this marinara sauce recipe.
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A sophisticated peppery, nutty dip similar to pesto.
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This recipe calls for trout, but catfish or red snapper would be equally good. Be sure to have a well-ventilated kitchen!
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Hearty kale makes a delicious green salad with sunflower seeds and dried cranberries.
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Acorn squash stuffed with sausage, wild rice, and cranberries is the perfect autumn dinner that the family will be requesting year-round.
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A deliciously rich medley of scallops, shrimp, artichokes, sun-dried tomatoes and pasta! Plus it's quick and easy!
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Nothing's more comforting than grilled cheese and tomato soup. This is a gussied-up version, with grilled Brie cheese sandwiches and spiced tomato bisque with basil. As the soup soaks into the sandwich, break into pieces with your spoon and ladle up with the soup.