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To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, and apricots) cut into large wedges; or 4 pounds of plums, cut into 1-inch cubes; or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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A chunky beef stew with potatoes in a flavorful curry and beef broth.
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Moist plum coffee cake is baked with a cinnamon crumble topping sure to please all your guests at brunch.
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This ratatouille with chickpeas and fennel is among the best I’ve ever made It’s a recipe for what you might call A Vegan Day Being a vegan is not my point, and anyway, it’s as easy to create an unhealthy full-time vegan diet as it is to eat brilliantly as a part-time vegan
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Get Maggie Mahoney's Turnips Recipe from Food Network
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This banana bread recipe uses chickpea flour and plain, fat-free yogurt, as well as mashed sweet potato for a new spin on a classic quick bread.
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Recipe courtesy of chef de cuisine Josh Emett and pastry chef Ron Paprocki of Gordon Ramsay at The London.
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Algerian dersa is a spicy garlic and chile paste made by blending garlic, chile, cumin, and paprika together using a mortar and pestle.
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In this savory dish mushrooms are baked with bell pepper, garlic, Italian seasoning and parsley.
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These bread-and-butter pickles are seasoned with mustard seed, celery seed, and turmeric.
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Get Rosemary Polenta Recipe from Food Network
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Your favorite fresh fruit works beautifully in these simple, buttery muffins. They freeze well, too.