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Get Root Vegetable Tacos with Pineapple Salsa Recipe from Food Network
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This vegan taco soup made with rice, black beans, and homemade taco seasoning is a great way to use up leftovers and can be varied to taste.
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These maple-glazed, prize-winning doughnuts with pumpkin puree and pumpkin pie spice are baked, not fried.
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This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.
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Get Pumpkin Cupcakes Recipe from Food Network
cooking.nytimes.com
Wheat berries sweetened with honey and perfumed with rose water and spices make a delicious breakfast on their own or stirred into yogurt (that’s the way I prefer to serve this) Whether you use farro, kamut, spelt or wheat berries (and whether you are cooking them for breakfast or for dinner) the trick here is to cook the grains for as long as it takes for them to really soften and to splay (that is, to burst at one end).
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Get Vegan Wild-Rice-Stuffed Butternut Squash Recipe from Food Network
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Caramelized apples are the filling in this gourmet apple pie topped with a candied bacon crumble, a perfectly decadent Thanksgiving dessert.
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Try this easy butternut squash soup recipe with roasted chickpea garnish and red peppers. Slow cooking this is the best way to go.
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Cocoa plus seeds equals Superman food.