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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 simple whole-grain side dish is seasoned with fresh cilantro, soy sauce, and rich sesame oil.
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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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A tangy, ooey gooey omelet sure to please the pampered palette. I like to use Dubliner Irish cheese instead of Parmesan if I can get it.
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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An easy porchetta breakfast sandwich, with fried eggs, Calabrian chile aioli, and arugula on toasted buns.
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Get Yeast Doughnuts Recipe from Food Network
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For when you need cheesecake stat.
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Get Sandy's Potato Salad Recipe from Food Network
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Get Chive and Gruyere Cheese Souffle Recipe from Food Network
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Buttermilk, brown sugar, and cake flour put the "velvet" in this chocolaty red velvet cake brightened with old-fashioned ermine frosting.