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cooking.nytimes.com
This savory Greek pie, one of my favorites, makes a great vegetarian main dish for Thanksgiving You can make the filling days before you assemble the pie; you can also make the whole pie ahead, wrap it well and freeze it Like all winter squash, pumpkin is an excellent source of vitamin A, in the form of beta carotene, and a very good source of vitamin C, potassium, dietary fiber and manganese.
cooking.nytimes.com
This recipe is by Alex Witchel and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herbed Fan-Tans Recipe from Food Network
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These spicy meatballs will taste great simmered in your favorite marinara sauce or tossed with store-bought pesto.
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A creamy chocolate mousse flavored with Irish cream. I really didn't know I could make something so good! I have also substituted dry gin for the Irish cream with delicious results.
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These are delicious Yorkies! Very easy too! Serve with roast beef or pork, as this recipe requires meat drippings.
Ingredients: eggs, milk, flour, salt, beef drippings
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Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Ingredients: lemon juice, lemon, sugar, eggs, butter
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An Amaretto flavored custard filling goes wonderfully well with chocolate cakes.
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Get Cherry Brown Butter Crostata with Vanilla Ice Cream and Caramel Sauce Recipe from Food Network
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Use up extra zucchini or summer squash in this savory version of zucchini bread flavored with feta cheese, oregano, and black pepper.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream