simmer

Sweet and filling – and well received at the inn during foliage season. Use a tart, flavorful apple like a Mcintosh or Granny Smith and serve for lunch along with a sandwich or salad. –Woodstock Inn, Woodstock, Vermont

Woodstock Inn Apple and Ginger Bisque

almonds

walnuts

walnut oil

celery,

carrots,

1-1/2 onions, quartered

butter

flour

apples, peeled, cored, and diced

cider

chicken stock

cinnamon

nutmeg

applesauce

white pepper

thyme

bay leaves

maple syrup

brown sugar

vanilla

ginger

applejack brandy

heavy cream

Asian Chicken Hot Pot with Sesame and Garlic Dipping Sauces recipe | Epicurious.com

sesame seeds

water

soy sauce

rice vinegar (not seasoned)

Asian sesame oil

peanut butter

sugar

red-pepper flakes

garlic

lemon juice

chicken broth

garlic clove, sliced

chicken breast

tofu

sliced stemmed fresh shiitake mushrooms

enoki

scallions, sliced

snow peas,

Napa cabbage leaves, quartered

carrot, thinly sliced

Bagels recipe | Epicurious.com

(0.11 oz / 3 g) instant yeast

(0.37 oz / 10.5 g) salt, or 2 1/2 teaspoons coarse kosher salt

(16 oz / 454 g) unbleached bread flour

(0.5 oz / 14 g) baking soda

salt

SAVORY BAKED BEANS recipe | Epicurious.com

bacon

onion

Water

dark beer

green chili

hot sauce

Au Poivre Sauce recipe | Epicurious.com

unsalted butter

pepper

brandy

beef broth

skim milk

cornstarch

Salt

Homemade Dulce de Leche recipe | Epicurious.com

milk

baking soda

sweetened condensed milk

Cooking Channel serves up this Relleno Negro (Black Turkey Stew) recipe from Chuck Hughes plus many other recipes at CookingChannelTV.com

Relleno Negro (Black Turkey Stew)

chile de arbol

olive oil

garlic,

onion, chopped

tomatoes, chopped

Salt and black pepper

coarse sea salt

cumin seeds, toasted

allspice

cloves

oregano

turkey

450 beef

onion,

tomato,

eggs

Tortilla,

Relleno Negro (Black Turkey Stew) : Recipes : Cooking Channel

For the recado negro paste: Bring a large pot of water to a boil.

In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes. 

Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside. 

In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours. 

For the "boot": Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey. 

Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.

Cooking Channel serves up this Mulled Cider recipe from Kelsey Nixon plus many other recipes at CookingChannelTV.com

Mulled Cider

apple cider

cloves,

star anise

Zest of 1 orange,

Mulled Cider : Recipes : Cooking Channel

Add the cloves, cinnamon sticks, star anise and orange zest. Remove from the heat and add the maple syrup. Stir. 

Strain the cider into mugs. Garnish with orange wedges studded with cloves.

Marinara Sauce With Fresh Herbs Recipe | Epicurious.Com

garlic (3 cloves)

red pepper flakes

white wine

tomatoes tomatoes

basil

anchovy paste

sugar (optional)

Lemony Potato Salad Recipe | Epicurious.Com

potatoes

celery (about 4 ribs)

mayonnaise

chives

lemon

Spicy Pork And Mustard Green Soup Recipe | Epicurious.Com

pork

garlic cloves, finely chopped

Sichuan peppercorns, crushed

cumin seeds, coarsely chopped

vegetable oil

Kosher salt, black pepper

mustard greens, torn (about 4 cups)

scallions, thinly sliced

fish sauce (such as nam pla

rice noodles

A quick, easy-to-make dinner that you can have up your sleeve, for a busy night.

Quick Veggie Taco Bowl Recipe

(200 grams) long-grain white rice

brown onion, finely chopped

red capsicum, seeded, finely chopped

Coles Mexican Seasoning Mix Mild

can four bean mix, rinsed, drained

(250 milliliters) canned diced tomatoes

avocado, stoned, peeled, thinly sliced

(80 milliliters) Coles Sour Cream

coriander leaves

white corn tortilla strips

Quick veggie taco bowl recipe

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla chips and lime wedges after the flavors have concentrated.

Chili Verde (Colorado Green Chili)

Anaheim chiles

pork shoulder,

salt and black pepper

cumin seeds

yellow onion,

cilantro

all-purpose flour

tomatillos

Tortilla chips and lime wedges,

Chili Verde (Colorado Green Chili) : Recipes : Cooking Channel

Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.

Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges.

This is hysterical. There are no tomatillos in Colorado Green Chile. While I'm sure this is a delicious recipe, it is definitely NOT "COLORADO" Green Chili.

I make this all the time, but here are some changes:  forget the flour... Not needed.  This will let the bright greens come through;  BBQ the pork with lots of charring, cut into strips, then when done, chop into bite sized pieces.  The above quantities need about a tablespoon of Mexican Oregano.  Cut the chicken stock in half and add a bottle of wheat beer.  Two pounds of pork as listed above needs about ten to twelve Anaheim chilis, after all, this IS called chili.  Buy fresh tomitillos if possible.

I Made this yesterday came out just to my liking. I added two tablespoons of diced jalapenos for heat. Also, I seasoned the meat alittle more. Everyone loved it.

Escarole With Italian Sausage And White Beans Recipe | Epicurious.Com

sausages

prosciutto (about 2 ounces)

red pepper

head escarole, chopped (about 10 cups)

dry white wine

chicken stock chicken broth

Parmesan cheese (optional)

Cacio E Pepe Recipe | Epicurious.Com

Kosher salt

pasta (such as egg tagliolini, bucatini, or spaghetti)

unsalted butter, cubed, divided

black pepper

Pecorino

ALE, CHEDDAR AND CAULIFLOWER SOUP recipe | Epicurious.com

tbsp butter

carrot,

celery rib,chopped

tbsp minced garlic

cauliflower,

bottles ale in the Belgian, dark ale style

bay leaf

cayenne pepper

tbsp mustard

cheese,

This veggie-loaded spaghetti bolognese makes the ultimate 5-ingredient speedy weeknight dinner.

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