Search Results (2,498 found)
cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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A classic stuffing recipe made with cornbread, two kinds of apples, and sage that will complement any Thanksgiving meal.
cooking.nytimes.com
This versatile brown butter sauce could enhance all sorts of other vegetables, or fish for that matter But it just so happens to be a delightful pairing with perfectly cooked fresh green asparagus.
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A creamless puréed soup that makes an elegant fall meal.
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Get Purple Potato Vichyssoise with Roasted Garlic Recipe from Food Network
cooking.nytimes.com
This recipe is by Pierre Franey and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rosemary Roast Cornish Hens Recipe from Food Network
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Get Stuffed Peppers Recipe from Food Network
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These pan-seared Brussels sprouts are sweet with maple butter and salty from rich Iberico ham, with pops of pickled garlic and crisp fried sage. They make an...
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Kielbasa sausage, ketchup, brown sugar and pineapple - the flavors of the islands mixed together, and left to cook up a tropical tasting dish in a slow cooker!
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A quick and easy blend of gnocchi, sausage, cheese, and your favorite spaghetti sauce baked together for a hearty casserole.