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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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In this recipe, a buttery shortbread crust is topped with a sweet-tart cranberry mixture and a crispy almond streusel.
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Get Raspberry Cheesecake Recipe from Food Network
cooking.nytimes.com
This recipe is by Alex Witchel and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A hint of apricot jam plays up nutty Manchego cheese and ham in this grown-up grilled cheese sandwich.
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When fresh plums are in season, put up some red plum jam with holiday flavors of clove and allspice. It makes a beautiful Christmas gift or addition to your Thanksgiving table.
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To vary the pear jam here add a split vanilla bean or a cinnamon stick in place of the cardamom.
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Apples, walnuts, and currant jelly dress up this cranberry sauce.
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A holiday spiced cranberry sangria recipe with rosé wine, warm spices, and tart cranberries.
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Real artisan sourdough bread, with toasted pecans and cranberries, gets a long, slow rise for maximum flavor. It's the perfect way to spend a cool fall day at home.
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Tender chunks of beef marinated in chile sauce, fried, and served on skewers with sweet chile jam.
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For a zesty Summer drink, you just can’t go past this non alcoholic Sangria, which never fails to refresh and satisfy. There are a ton of wonderful non alcoholic...