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Dan Barber is a big proponent of using whole grains, which are healthier and more delicious than the processed kinds. One of the grains he's most keen on is emmer wheat, also known as farro, which he uses in this savory, carrot-rich dish.
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A salsa recipe inspired by San Francisco's Papalote Mexican Grill with chiles, tomatoes, and pumpkin seeds.
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This delicious vegan version of eggnog uses coconut and almond milk for creaminess, pecans for flavor and depth, and maple syrup for sweetness.
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Cranberries, blueberries, and raspberries team up for a fruity version of cranberry sauce to serve alongside holiday main dishes.
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Get Tempura Bananas with Coconut-Green Tea Sauce Recipe from Food Network
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Get Napa 'Road' Mix Recipe from Food Network
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Canned sweet potatoes and carrots are blended into a pie filling in this recipe that gives you a great alternative to pumpkin pie.
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Jenna's Harvest Soup is a fall favorite, complete with flavors of roasted garlic, pumpkin and nutmeg.
cooking.nytimes.com
This recipe for baked clams tried to bridge the gap between the glory of a clam pulled from a clambake and the unfortunate, common mediocrity of ubiquitous baked stuffed clams It contains some of the usual suspects — onion and celery — and some unusual ones, like clam juice and vermouth Importantly, it doesn't require clam shucking, which is a dangerous occupation, best avoided unless you are very brave.
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Silky smooth bread pudding made with mangos and a healthy dash of cardamom. Passed to my mother from her girlhood friend.
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This crunchy sweet goodness is intoxicating. Smoky, then sweet. Oh wait, what’s that? Ahh, a delicate smack of maple. Adapted from Tina Ujlaki’s Best-Ever Nut...