Search Results (1,446 found)
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A Thanksgiving cornbread stuffing recipe with sausage, apples, and sage.
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Vegetable broth, Worcestershire sauce, apples, and onions combine in this trouble-free brine that is bound to liven up any holiday turkey.
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A green apple granité great on its own or with a slice of apple tart.
Ingredients: smith apples, syrup, lemon juice
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Chef Matthew Accarrino uses apples plus cider and the apple brandy Calvados to add layers of flavor to his braised chicken.
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Apples and onions cooked and reduced in a buttery brown sugar sauce delivers a sweet and savory
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Deep Dish Apple Pie! This extra thick, mile-high apple pie has a buttery crust double stacked with apples.
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Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.
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Easy to make savory rustic tart with Granny Smith apples, walnuts, maple syrup, thyme and gorgonzola cheese
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A classic apple butter recipe.
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Mini apple turnovers! With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme. Perfect little appetizers for fall.
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This delicious cake joins Macintosh apples and chopped walnuts with warming spices such as cinnamon and nutmeg.