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cooking.nytimes.com
This rich and decadent spiced pumpkin cake is just the thing to serve for an autumn celebration, Thanksgiving or otherwise Chocolate chips and chopped pecans are added to the pumpkin batter for extra sweetness and a bit of welcome crunch For those who like to plan ahead, it can be made and frozen – iced and all
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Cloud Eggs or Egg Nests are egg whites whipped to stiff peaks, grated cheese folded in, formed into nests, baked with yolk in center
Ingredients: eggs, salt, cheese
cooking.nytimes.com
Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor The kale practically melts in this casserole, going from bitter to sweet I love using lima beans in this dish because they’re so big and their texture is so luxurious.
cooking.nytimes.com
This recipe is by Bryan Miller and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Celery, carrots, and bell peppers add plenty of crunch and color to this tasty potato salad.
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Two kinds of salami mix it up with two kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers in this colorful salad.
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Get Root Vegetable Gratin Recipe from Food Network
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Get Braised Brisket Pot Stickers with Citrus Dipping Sauce Recipe from Food Network
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Get Roasted Root Vegetable Irish Lamb Stew Recipe from Food Network