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cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
www.allrecipes.com
Cranberries add color and tangy flavor to a simple apple pie.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
www.simplyrecipes.com
BEST Grilled Cheese Panini! With nutty gruyere cheese, tart green Granny Smith apples, and sweet fig jam.
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This recipe by Rachael Ray can be made either into a loaf or muffins, depending on your mood.
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Traditional sangria is made with red wine and fruit--this version is spiked with sour apple schnapps and rum, and uses strawberries, grapes and lime.
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.
www.delish.com
End your meal with this chestnut and apple ciambella recipe by chef Mario Batali.
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This sweet and tangy chickpea and edamame salad is loaded with colorful vegetables, dried cranberries, and sunflower seeds.
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Ground beef and onions are simmered with tomato sauce, ketchup, brown sugar, and apple cider vinegar to make this vintage Sloppy Joes recipe.