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Roasted Sweet Potatoes With Hot Honey Browned Butter Recipe
NYT Cooking: Doubling down on sweet potatoes’ sweetness by adding honey is like adding fuel to the fire, but the nuttiness from the browned butter, heat from the crushed red pepper flakes and bright acidity from the vinegar all work together to bring it back from the brink. This hot honey browned butter is also good on roasted winter squash, over plain oatmeal and — if we are%2...
Zucchini and Squash Casserole Recipe - Evolving Table
Healthy Squash Casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection! This easy summer squash and zucchini casserole is a wonderful side dish casserole recipe to serve for summer picnics or at your Thanksgiving table! Squash Casserole Recipe | Baked Zucchini and Squash #evolvingtable #yellowsquash #zucchini #squash #casserole
Creamy Macaroni and Cheese Recipe
NYT Cooking: There are two schools of thought about macaroni and cheese: some like it crusty and extra-cheesy (<a href="http://cooking.nytimes.com/recipes/1015824-crusty-macaroni-and-cheese">here's our recipe</a>), while others prefer it smooth and creamy. But most people are delighted by any homemade macaroni and cheese. It is light years ahead of the boxed versions.<br/><br/>This creamy version has one...
Brussels Sprouts Sauté with Pecans and Blue Cheese
Brussels Sprouts Sauté with Pecans and Blue Cheese | Treat shredded fresh Brussels sprouts like spinach and gently wilt or sauté for a fantastic fall side. Pecans and blue cheese are a pair that work in so many applications: Stir into sautéed Brussels sprouts, spinach, or broccoli; top a crostini with diced apples; or sprinkle over a fall salad. Apple cider vinegar helps to quickly braise the Brussels sprouts and adds a gentle tang.
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