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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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Early in the summer, seek out baby squashes in a variety of shapes. Combining these with halved larger squash makes a beautiful presentation on a bed of pasta. Use a grill basket so you don't lose any cherry tomatoes and baby squash, if using.
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Kentucky bourbon gives a kick to this Southern classic.
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Stir your leftover sweet potatoes from the holidays into a nicely spiced, quick bread batter dotted with pecans for a sweet treat for breakfast or snacks.
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Two dessert classics blended together into one indulgently delicious smoothie.
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This cheesecake recipe is a new addition to our Thanksgiving menu.
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This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
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Tender pork chops baked with a pecan coating offer a unique change to the typical baked pork chop.
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This pesto recipe, made from basil, parsley, pine nuts, Parmesan, garlic, and olive oil, is delicious over pasta, fish, meats, fresh cheese, you name it.
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This savory stuffing is a little tangy and a little sweet. And it's so easy to make that you won't have to wait for a holiday to enjoy this dish with your family.
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Meatballs get a new spin with the addition of toasted pine nuts and sweet golden raisins.
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Currants dress up this versatile side dish.