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This is a wonderful twist on the traditional apple pie - great for fall! It calls for Pippin apples, but I usually use a combination of several kinds. Occasionally I add a bit of cinnamon, too!
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This recipe is by Florence Fabricant and takes 40 minutes, plus 2 hours salting. Tell us what you think of it at The New York Times - Dining - Food.
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A smooth, creamy sweet potato pie gets a topping of fluffy baked meringue in this vintage recipe.
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Sweet potatoes and eggnog combine with a touch of light rum to make this flavor-packed and delicious sweet potato eggnog pie.
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Congee is a hearty porridge made with rice and broth--a much overlooked soup, and a comfort food of a lot of Asian people. This recipe is flavorful, light, and goes down real easy when you are feeling a little out of the weather.
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Packed with apples, strawberries, blackberries, raspberries, and rhubarb, this fruit of the forest pie is fantastic served a-la-mode!
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A cinnamon stick broken into pieces gives these potatoes a bit of Middle Eastern flavor Roasting them first at 325 degrees, and then turning the heat up to 450, gives them a perfect crispness.
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This recipe makes two glorious pies of exquisite coconut custard with lightly sweetened clouds of meringue floating over.
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Delightful toasted appetizer crostini made with fresh roma tomatoes and mozzarella cheese have all the flavor of a Caprese salad. The colorful little toasts are sprinkled with basil leaves and drizzled with olive oil.
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Get Crunchy Cereal Chicken Fingers Recipe from Food Network