Content tagged with “Fall” (Page 167)

EatingWell’s Pimiento Cheese
This Southern favorite is a simple blend of Cheddar, mayonnaise and pimientos. If you like spicy foods, add a few...

Spiced Chickpea “Nuts”
When roasted in a hot oven, chickpeas become super crunchy. They’re a great low-fat substitute for nuts when salty...

Zucchini, Fennel & White Bean Pasta
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When...

Green Pizza
Why not use cooler-weather vegetables like broccoli and arugula as an unconventional pizza topping? The arugula adds a...

Quick Roast Chicken & Root Vegetables
Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and...

Salmon Chowder
The flavor of this salmon chowder is greatly enhanced by adding either fresh dill or dried tarragon: each herb lends...

Minestrone with Endive & Pepperoni
Considering that this minestrone soup incorporates mostly frozen vegetables, it is remarkably savory and aromatic. Look...

Ravioli & Vegetable Soup
Fresh or frozen ravioli cook in minutes and turn this light vegetable soup into a main course. Look for whole-wheat or...

Arctic Char on a Bed of Kale
Arctic char, related to salmon and trout, is sustainably farmed, making it a “best choice” for the environment. It has...

Apple-Bacon Pancakes with Cider Syrup
If you like apple pancakes and you like bacon, you’ll love the taste of these sweet, smoky pancakes. Any kind of apple...

Dolmas Wrap
This satisfying Middle Eastern wrap is full of dolmas and fresh vegetables. It makes a great take-along lunch if you...

Creamy Fettuccine with Brussels Sprouts & Mushrooms
Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pasta primavera. Look...

Toasted Pita & Bean Salad
Beans add protein to this tasty riff on the classic Middle Eastern salad fattoush, made with lettuce, cucumbers, tomato...

Sweet Potato-Peanut Bisque
This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added...

Turkey Pastrami Sandwich
If you’re taking this sandwich to go, line one piece of bread with the pastrami and the other with Swiss cheese and...

Rice & Lentil Salad
A simple dressing of sherry vinegar, Dijon mustard and paprika flavors this rice and lentil salad. It's a great...

Apple-&-Leek-Stuffed Pork Tenderloin
Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast...

Chicken & Spinach Soup with Fresh Pesto
This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinless chicken breast,...

One-Skillet Bean & Broccoli Rabe Supper
If beans and greens are not a part of your regular menu, this one-pot dish will change your mind. Sausage and garlic...

Hard Cider-Braised Lamb Shanks
Serve these succulent braised lamb shanks dressed in a savory apple-shallot sauce for a special fall supper. The shank...

Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty...

Edamame-Ginger Dip
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or...

Pork & Bok Choy Stir-Fry
In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. We like Japanese soba...

Apple Cupcakes with Cinnamon-Marshmallow Frosting
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous...

Bean & Salmon Salad with Anchovy-Arugula Dressing
This simple bean and salmon salad becomes something truly exciting when dressed with a bold dressing flavored with...