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cooking.nytimes.com
Easier and homier than an apple pie, this gently spiced crumble feeds a crowd If you don't want to make the bourbon cream, serve this with ice cream instead: Vanilla is classic, but ginger, green tea or salted caramel would also be terrific.
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An amazing combination of sweet and spicy in the typical Asian style from my recent cookbook- Simple Real Food. It is a great crowd pleaser developed for one...
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Get Scallop Ceviche Recipe from Food Network
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This Asian-inspired burger is seasoned with fresh ginger, jalapeno pepper, cilantro, and peanut sauce. Serve in a pita with peanut-flavored slaw mix.
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Use this bar cookie recipe to get a dairy- and gluten-free version of one of autumn's favorite seasonal treats: pumpkin bars.
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Fast and deeply flavorful, this raspberry vinegar-infused chicken dish is served over delicious coconut rice.
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This spicy rice dish cooked in mouth-watering prawn curry is extremely easy to make in a microwave oven.
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An easy twist on classic teriyaki, with grilled pork chops and fresh pineapple.
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This easy chutney is a great companion for so many dishes from turkey sandwiches to pork chops.
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This double-layer pie has a cheesecake-like filling and a smooth pumpkin custard top. It's the best of all dessert worlds.