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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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This iced and creamy matcha green tea drink made with soy milk delivers a bit of caffeine and a hint of sweetness on a hot afternoon.
Ingredients: soy milk, green
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We turned our favorite ice cream bar into an even better cake!
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These easy peanut-and-coconut-laced fudge brownies are sure to become your go-to recipe for chocolate cravings.
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Blend rum into a traditional strawberry smoothie with coconut water to create a slushy with a kick.
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Banana pudding just got a summer makeover.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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A classic apple butter recipe.
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For when you need cheesecake stat.
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Get Orange-Vanilla Frozen Custard Recipe from Food Network
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This classic vanilla marshmallow recipe is made by whipping light corn syrup, gelatin, and vanilla together until fluffy.
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This is the best fruit dip ever and so simple. You can easily reduce the calories by using the low-fat whipped topping and cream cheese without reducing the flavor. Serve this with a fresh fruit salad or with fruit and small shortbread cookies. It's perfect for baby and wedding showers!