Search Results (24,159 found)
www.allrecipes.com
This a rich, moist cake that is easy to make. It is a recipe that you can easily adjust, to take on the flavors you want to experiment with. I like it without the brandy but some want more of an apricot flavor. Give it a try!
www.delish.com
Using a dried-fruit-and-nut bread in this classic sausage-apple dressing is a super shortcut.
cooking.nytimes.com
This is a very light cake, similar to a lemon drizzle but with a ton more flavor The rosemary and orange add delicious floral notes A fluted Bundt pan looks especially nice
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Honey brings out the floral, aromatic qualities of quince in this fall and winter fruit pie. This recipe also works very well using half apples, half quince.
www.chowhound.com
An easy version made with fresh apples and phyllo dough.
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This dish is literally child’s play – homage to the basics: simple, fun, healthy and happy. It really is the embodiment of blend and live. Just throw everything...
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You’ll find these buttery cheddar biscuits irresistible with sparkling wine or any wine for that matter. They’re also a good stand-in for croutons and quite addictive...
www.delish.com
The addition of Jamaican jerk paste gives hot wings a whole new level of spicy flavor.
www.allrecipes.com
Watch everyone's eyes light up when you bring out this fantastic cake, made to look like a giant-size OREO Cookie. The best part? It tastes as good as it looks!
www.allrecipes.com
Grandmother's traditional roast chicken just got healthier by adding more vegetables, using butter instead of margarine, and leaving out the powdered seasoning.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 1 hour 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.