Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup thats wonderful ladled over basmati rice. A...
Author: Ruth Cousineau
Author: Bon Appétit Test Kitchen
If you can't find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
Author: Rick Martinez
Talk about comfort food. This traditional stew combines all manner of meat with two different kinds of tubers. Sour orange lends a uniquely Caribbean flair....
Author: Junot Díaz
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus:...
Author: Anna Stockwell
A standing rib roast combines deep beefiness with marvelous tenderness and, naturally, has a price tag to match. But don't be intimidated. It's still a...
Author: Lillian Chou
You can make and chill these mashed potatoes up to two days before the big night.
Author: Chris Morocco
This bright and bubbly punch features pomegranate seeds and Champagne.
Author: Melissa Clark
Author: Ming Tsai
Author: Marion Cunningham
Author: Joy Smith
Make and share this Easy Hot Chocolate recipe from Food.com.
Author: Chef Elizabeth H
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh...
Author: Art Smith
Author: Annie Denn
Author: Gina Marie Miraglia Eriquez
The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those...
In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and...
Author: Brooke Dojny
Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin.
Author: Edna Lewis
Author: Tony Litwinko