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cooking.nytimes.com
This recipe is by Jane Sigal and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
cooking.nytimes.com
If you're looking to wow your crowd this Thanksgiving, consider these festive eggplant rolls Courtesy of reader Christine Vartanian Datian of Las Vegas, these decadent rolls of Japanese eggplant strips, ricotta and walnuts are colorful and tasty, with an added crunch Ms
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A guaranteed crowd-pleasing dessert that's easy to make for potlucks and winter holidays, this Southern sweet potato pie is fall on a plate.
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Chocolate and pumpkin? Perhaps the combination may seem a little odd, but trust me when I say it's a match made in heaven! Pumpkin is without a doubt one of my...
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Ground turkey, pumpkin, and easy chili ingredients like seasoned black beans combine in a flavorful and surprisingly light chili that's made in the slow cooker.
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A subtle hint of orange zest permeates this easy and fragrant pudding made with whole wheat bread, pumpkin puree, raisins, and pecans.
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This pumpkin bread recipe follows guidelines for the paleo diet and delivers a deliciously dense breakfast or snack bread.
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Get Hot Apple Cider Toddy Recipe from Food Network
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This better-for-you version of pumpkin bread substitutes applesauce for the vegetable oil.
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These muffins taste great right from the oven, but are even better the next day—if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.