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This one of my Thanksgiving favorites –gluten free, dairy free cranberry nut bread.
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Eggplants, peppers, spring onions, and mint are first sauteed in a wok, then simmered in coconut milk to create this delicious vegan curry.
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This hearty recipe is adapted from "Memories of Philippine Kitchens: Stories and Recipes From Far and Near," by Amy Besa and Romy Dorotan These short ribs are quite simple to prepare, and after about 2 hours of braising, you end up with intensely flavorful, tender meat that falls from the bone.
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Wide, soft rice noodles are stir-fried with thinly sliced pork, peppers, basil, and garlic in a sweet and spicy Thai noodle dish.
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This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
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An apple crisp filled with tart Granny Smiths gets a topping made with mini marshmallows that bakes up tender and golden brown.
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Challah bread soaked in a cinnamon egg batter is baked atop a layer of syrup for a sweet, upside-down version of French toast casserole perfect for holiday mornings.
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Pecan tassies are bite-size pecan pies disguised as cookies With a simple crust that’s both tangy and rich, thanks to cream cheese and butter, and a not-too-sweet maple-infused pecan filling, they go down easy and by the handful.
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Give strawberry pie a tropical twist by adding a fresh mango puree baked in a prepared pie crust. Topped with a cinnamon-nutmeg crumb crust, it's fast and easy.
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Brownielike toffee-nut cookies sandwiched around chocolate ice cream.
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Little nutty espresso tarts that beg for a scoop of ice cream.