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NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier%...

Coq au Riesling

NYT Cooking: The chicken stew here does have an authentic origin, but I have lightened it a little by dispensing with the cream that would be added luxuriously in its country of origin. And you can cheerfully use a dry or semi-dry from anywhere in the world. I have nothing against the regular coq au vin, but I might actually prefer this sprightlier version. It's certainly easier%...

Kale Pasta Salad (parmesan cheese, balsamic vinegar) | the pioneer woman

Kale Pasta Salad

15 Suppers with Sweet Potatoes — Recipe Roundup

15 Suppers with Sweet Potatoes — Recipe Roundup

This was SO YUMMY! And healthy! [[I think I'm going to make this for my 2 besties tonight, along with some yummy egg rolls for appies! [orzo with caramelized fall vegetables & ginger]]

Butternut Squash & Broccoli Pasta with Sage (gluten free and vegan)

Butternut Squash & Broccoli Pasta with Sage

Spaghetti Squash Pad Thai from Lexi's Clean Kitchen

Spaghetti Squash Pad Thai

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