Search Results (945 found)
www.delish.com
A sprinkling of brown sugar is transformed into a sweet, syrupy topping when the plums are heated under the broiler.
A sprinkling of brown sugar is transformed into a sweet, syrupy topping when the plums are heated under the broiler.
www.chowhound.com
Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
Apple and anise marry beautifully, making for a spiked hot chocolate that is both comforting and unfamiliar.
www.foodnetwork.com
Get French Apple Tart Recipe from Food Network
Get French Apple Tart Recipe from Food Network
www.foodnetwork.com
Get French Apple Tart Recipe from Food Network
Get French Apple Tart Recipe from Food Network
www.chowhound.com
A curious Southern classic, this spread is piquant, sweet, and spicy all at once.
A curious Southern classic, this spread is piquant, sweet, and spicy all at once.
www.allrecipes.com
This melty Brie recipe makes an easy party appetizer. If you like, you can switch up the toppings and try flavors such as cranberries or pistachio nuts.
This melty Brie recipe makes an easy party appetizer. If you like, you can switch up the toppings and try flavors such as cranberries or pistachio nuts.
www.chowhound.com
Make a winter elixir with Chowhound's hot toddy recipe, which consists of rum or brandy, lemon, clove, cinnamon stick, and hot water. Using this simple guide...
Make a winter elixir with Chowhound's hot toddy recipe, which consists of rum or brandy, lemon, clove, cinnamon stick, and hot water. Using this simple guide...
www.foodnetwork.com
Get Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola Recipe from Food Network
Get Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola Recipe from Food Network
www.foodnetwork.com
Get Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Recipe from Food Network
Get Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt Recipe from Food Network
Ingredients:
greek yogurt, raspberry, milk, eggs, flour, butter, brown sugar, sugar, vanilla, salt, apricots, raspberries, granola, almonds
www.chowhound.com
This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming...
This rustic gluten free apricot recipe dishes up “a slice of the gluten free good life” without the sugar bomb. This is a little bit more fiddly and time consuming...
Ingredients:
butter, agave, egg, vanilla, brown rice, rice flour, baking soda, baking powder, cream of tartar, coconut, apricots, filtered water, honey, agave nectar, rolled oats, pineapple juice
cooking.nytimes.com
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Here, wild mushrooms and brussels sprouts get crisp and golden in the oven while brandy-glazed chestnuts add a touch of sweetness You can make the shallot-chestnut mixture the day before and refrigerate it in an airtight container Sprinkle it evenly over the roasting vegetables during the last 5 minutes of cooking to warm it through.
Ingredients:
wild mushrooms, olive oil, salt, black pepper, brussels sprouts, shallots, cinnamon, chestnuts, brandy, cider vinegar, soft herbs
cooking.nytimes.com
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
At the apogee of cooking in vino is this dish, which involves a whole beef roast As befits a thing that humans have been eating since before computers, before cars, before guns â perhaps before science itself â boeuf à la mode tastes less invented than it does discovered The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Ingredients:
chuck, nutmeg, allspice berry, onion, carrot, celery, tomato paste, red wine, cognac, beef, bouquet garni, bay leaves, porcini mushrooms, beef stock, parsley