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11/20/2009
Pork and apples are a natural culinary duo, but three’s a charm when fennel is added to round out the flavor of this stew. Continue...
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Source: Eclectic Cook
11/19/2009
Quick to prepare and rich in nutrients, chard is an ideal vegetable for weeknight meals. Continue...
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Source: Patent and the Pantry
11/19/2009
These untraditional chocolate chip cookies are fantastic for fall. Substitute molasses if you can't find treacle. Continue...
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Source: A Bowl of Mush
11/19/2009
A harvest's worth of autumn vegetables and grain are used in these satisfying stuffed squashes. (You'll have to scroll down to get to the recipe.)
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Source: Vegetarians in Paradise
11/19/2009
Bacon and chicken adorn this creamy soup that's gilded with plenty of chewy wild rice.
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Source: About Minnesota
11/18/2009
Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...
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Source: A Dash of Sass
11/18/2009
Woodsy, earthy mushrooms are balanced with creamy polenta and an unctuous, soft-cooked egg, which blankets the dish. It’s comfort food made elegant. Continue...
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Source: The Kitchn
11/17/2009
Having trouble getting the kids to eat a proper meal? Try this irresistible comfort dish; cheesy, savory, and mildly spicy, it’s a dinner that adults will enjoy as well. Continue...
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Source: Girl Gone Gourmet
11/17/2009
Root beer and chocolate combined make for one richly delicious Bundt cake. The creamy frosting is root beer–flavored as well. Continue...
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Source: Gastronomy
11/17/2009
In the cold winter months, there is nothing more satisfying than a classic bowl of chili.
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Source: Goldilocks Finds Manhattan
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