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cooking.nytimes.com
There was a little farm near where we lived, in Alsace, in a small town by the name of Thann, where we got our pumpkins My mother would make soup just this way; she served it in the pumpkin, too We kids looked forward to it every year
www.allrecipes.com
Bake up a dozen tasty meat- and veggie- filled pastries with this wonderful recipe. The pastry has lard which makes it flaky and easy to handle. And the filling is the perfect balance of meat and vegetables. Bake them in pie shells or on cookie sheets. Either way, they 're fantastic.
www.simplyrecipes.com
Savory grits with extra corn and green onion greens, Parmesan cheese, and parsley.
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These delicious pork and beef meatballs are simmered in a savory tomato and beef broth. Serve with potatoes.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
www.chowhound.com
A classic French ham and cheese savory quick bread recipe.
www.foodnetwork.com
Get Spiced Pecans Recipe from Food Network
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.
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This creamy morel mushroom sauce recipe will help you usher in spring. Serve it over crunchy toasts.
www.allrecipes.com
The autumnal bounty of apples and pears makes this maple syrup and pumpkin pie spice-flavored crisp recipe a fall natural.
www.allrecipes.com
Pistachio Chocolate Chip Cookies with a White Chocolate Chip snow capped topping.