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cooking.nytimes.com
Here is a shockingly good accompaniment to chicken-liver pâté that came to The Times from the kitchen of the Fort Defiance in Brooklyn But don't think that is its only use Bacon-onion jam is also a terrific sandwich condiment
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You deserve something fancy on a weeknight.
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A tasty Jungle Juice cocktail recipe.
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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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You NEED apple pie in a bread bowl.
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Get Slow-Cooker Cranberry-Walnut Stuffed Apples Recipe from Food Network
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Get Walnut Cake Recipe from Food Network
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Easy drop biscuits made with simple ingredients bake up golden brown in just a few minutes.
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Make Mexican empanadas from scratch using this basic, 5-ingredient recipe that makes a versatile dough for either sweet or savory turnovers.
cooking.nytimes.com
Bundt cakes are classic showstoppers — big, lofty and usually dressed in elegant drizzles and drips of glaze Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day
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Get Croissant Bread Pudding Recipe from Food Network
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Spiced rum and caramel topping bring new life to apple cider, making this the perfect nightcap for those chilly fall evenings.