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A classic stuffing recipe made with cornbread, two kinds of apples, and sage that will complement any Thanksgiving meal.
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Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.
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This Vietnamese beef and green bean stir-fry is served over rice for a quick meal. Other vegetables, such as broccoli florets, could be substituted for the beans.
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Similar in taste and texture to cream cheese, Boursin melts easily into a smooth and creamy sauce for this pasta dish.
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Chicken breasts are sauteed with onion, garlic, and fresh porcini mushrooms in a rich balsamic vinegar sauce in this quick dinner option.
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Chef John's version of chicken fettuccine alfredo is lightened by substituting some of the heavy cream with chicken broth.
cooking.nytimes.com
My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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Quick and easy chickpea curry with Yukon Gold potatoes, stewed tomatoes, cumin, ginger, coriander and garbanzo beans.
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This unique spaghetti dish is made risotto style: toasting the pasta to a delicious nut-brown and adding flavorful broth in increments.
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An easy, creamy chicken dish made in the slow cooker gets a smoky kick from chipotle peppers. It's nice to serve with hot cooked rice.
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A gluten-free recipe for root vegetable gratin and buttery walnuts.