1. Combine squash and water in a Dutch oven; cook until tender. Drain well. 2. Saute onion, bell pepper and garlic in butter until tender. 3. Add squash and egg to vegetables mixture. Stir in ...

I confess: I love dressing so much I eat it for breakfast the day after Thanksgiving. If there’s leftover gravy to reheat and slather on top, even better. If not, a dab of butter will keep it moist ...

It would not be Thanksgiving if we did not have a recipe with squash on our menu. This straightforward and savory dish is the perfect addition to any meal and any time of the year, 30 minutes from ...

Ten years ago this spring, I had my first raw kale salad, or at least the first one that made me sit up and take notice. It was at Animal restaurant in Los Angeles, and I was ambivalent about eating ...

when I'm on the road. This recipe is super nutritious. It's really nourishing. It's got a lot of warm spices and the best thing is that the kitchen at Studio Commons has absolutely everything I need ...

Savor the flavors of fall with these tasty salad recipes, complete with seasonal produce, tangy vinaigrettes and fiber-packed ...

YORK, Pa. — Olivia's is preparing for the transition from summer to fall with a light meal that still embraces autumn flavors. Their Roasted Beet and Squash Salad topped with fire-grilled chicken ...

This gorgeous salad from Cook’s Country makes a satisfying vegetarian dinner or a stunning addition to a holiday spread. Inspired by Israeli-born chef Yotam Ottolenghi’s side dish recipe for roasted ...

There's more to mastering a recipe than just following directions! James Beard Award-winning chef Dan Kluger joined us to share a recipe from his debut cookbook-- Chasing Flavor:Techniques and Recipes ...