Search Results (11,835 found)
cooking.nytimes.com
This recipe is by Melissa Clark and takes 1 hour 45 minutes . Tell us what you think of it at The New York Times - Dining - Food.
www.foodnetwork.com
Get Butternut Squash Tortellini with Brown Butter Sauce Recipe from Food Network
www.chowhound.com
A vegetarian Moroccan stew recipe similar to a tagine, with butternut squash, beets, chickpeas, and harissa served over couscous.
cooking.nytimes.com
This hearty mix of wild rice, creamy white beans and aromatic vegetables (spinach, leeks, fennel and mushrooms) makes a satisfying meatless main course or a very substantial side dish for Thanksgiving — and beyond If you want to go all out, use some exotic mushrooms such as chanterelles, maitake (hen of the woods) or black trumpet, but a basic combination of cremini and shiitake mushrooms also works perfectly.
cooking.nytimes.com
If greens, raisins, nuts and grains of rice all symbolize prosperity, then you’ll do well to make this recipe for your New Year’s Eve party Collard greens are great stuffing leaves; they are large and easy to work with, and they can stand up to long simmering The filling is a typical Greek dolmades filling.
www.chowhound.com
This spicy Thai-inspired vegan recipe has quinoa mixed together with coconut milk, broccoli, carrots, tofu, and a lime and Sriracha dressing.
www.chowhound.com
This stovetop macaroni and "cheese" recipe is an easy, tasty vegan version packed with onions, broccoli, and cauliflower.