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This magnificent version of the popular banana-pineapple-pecan cake developed by Southern Living magazine in 1978 is adapted from the chef Ashley Christensen's cookbook, "Poole's: Recipes from a Modern Diner." It is a Thanksgiving-worthy dessert for the pie averse: a supremely moist, dense cake crowded with sweet potato, roasted bananas, pineapple, currants and green peanuts (if you live north of the Mason-Dixon line, the plain, roasted variety work just fine) A lightly sweet, butter-cream cheese frosting finishes it off Set aside a solid afternoon for this project cake, as you have to roast the bananas and grate the sweet potato, and the assembly takes some patience and agility — but it is well worth the toil
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Crispy, cheesy shortbread bites add savory flavor and a textural contrast to this creamy spring soup made with asparagus and peas.
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Give your Mexican night a twist by cooking up this recipe for chicken enchilada pasta that will have you going back for seconds and thirds!
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Serve this creamy and comforting tomato soup with a grilled cheese for the ultimate cozy meal.
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Get Tex Mex Butternut Squash Soup Recipe from Food Network
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Get Beer Marinated Chicken with Pumpkin Puree and Yogurt Rice Recipe from Food Network
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Get Chicken Tortilla Cups Recipe from Food Network
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Get Raspberry Chocolate Mint Ribbon Pie-2003 1st Place Other Recipe from Food Network
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Get Pumpkin Lovers Lasagna Recipe from Food Network
cooking.nytimes.com
This recipe is by Elaine Louie and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.