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cooking.nytimes.com
In this welcome departure from the traditional apple pie, a combination of Anjou and Bosc pears are caramelized in a mixture of pomegranate molasses and butter, then combined with a smaller portion of fresh, uncooked pears The whole glorious mess is then dumped into an all-butter crust and baked until tender The happy result is a pie that's soft and sweet, tangy and toothsome, and oh so good
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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These red bell peppers stuffed with lean ground turkey and brown basmati rice make a guilt-free weeknight family meal.
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Beef patties filled with mint, cilantro, egg, and South Asian spices are shallow fried to make beautifully charred Pakistani chapli kebabs.
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These cookies are wrapped in the spirit of the season.
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This recipe uses Roma tomatoes and lots of veggies and seasonings that are available all year. The hardest part is blanching, peeling and chopping the 40 tomatoes, the rest is a snap.
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Get American Macaroni Salad Recipe from Food Network
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Get Mighty Duck Recipe from Food Network
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The intoxicating aroma and taste of fresh basil defines this yeast bread that 's punctuated with flavorful sun-dried tomatoes.
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"The ideal rub should have enough spice that you notice it, but not so much that it overpowers the meat," says Brian Perrone.
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Mixing all-purpose flour and whole wheat flour keeps these tasty biscuits light and airy.
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Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden.