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Anyone can make these delicious bars and look like a pro!
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When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
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This bar cookie is an old fashioned favorite. Chocolate chips, nuts and coconut are set in a caramelized layer on top of a graham cracker crust.
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This easy lemon pie has a meringue topping.
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Canned sweet potatoes and carrots are blended into a pie filling in this recipe that gives you a great alternative to pumpkin pie.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 6 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Fresh peaches are spread over a light and tasty gluten-free batter and sprinkled with vanilla sugar in this easy cobbler that serves 2.
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Green peppers are stuffed with seasoned ground beef, rice, and onions and topped with mozzarella cheese and baked into a savory side dish.
cooking.nytimes.com
The beauty of this quick, simple soup recipe is in its layers of bright and carefully balanced acidity Golden beets, puréed with buttermilk and lemon juice, have a sweet, gentle twang; Erin French, a chef from Freedom, Me., takes things even further, garnishing each bowl with fresh herbs, finely chopped shallots macerated in rice wine vinegar, and dollops of sour cream Serve this soup as a side or with crusty, garlic-rubbed grilled bread to make it a meal.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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Toasted pine nuts add a nice crunch to this salad with lightly steamed broccoli. The dressing is made with rice wine vinegar and minced garlic.