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- 1/4 cup unsalted butter
- 2 teaspoons finely chopped garlic
- 2 teaspoons finely chopped fresh thyme
- 6 cups day-old bread, crust removed, cubed
- 6 tablespoons finely grated Parmesan, plus more for garnish
- Salt and freshly ground black pepper
- 1 small red onion, sliced thinly lengthwise
- 3 tablespoons sherry vinegar
- Gray salt
- 4 cups peeled, seeded, and diced butternut squash (1/2-inch dice)
- 1/2 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh sage
- Freshly ground black pepper
- 1/2 pound Brussels sprouts, ends trimmed, then quartered
- 1/2 cup fresh Italian parsley leaves
Directions:View on Smitten Kitchen
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