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This pumpkin pie is made with maple syrup and heavy cream, giving it a fantastic flavor and texture.
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There's nothing to get between your taste buds and the great taste of strawberry and rhubarb in this pie -- there's only a pie crust, fruit, sugar, tapioca, and a squeeze of lemon.
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This delicious bacon and zucchini quiche recipe is courtesy of Elisabeth Prueitt.
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Taramosalata is a classic Greek meze with tarama (fish roe), olive oil, lemon juice, onion and bread that tastes great with pita or raw veg.
Ingredients: bread, olive oil, onion, lemon, tarama
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Sweet and sour red cabbage, cooked with bacon, apples, onions, and roasted chestnuts. Great holiday side!
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Apricots that are just ripe are easiest to peel when blanched. If you can't find toasted hazelnuts, you can roast them in a 350-degree oven until fragrant and golden brown, about 15 minutes.
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A smooth and creamy pumpkin pie is made with fresh sugar pumpkin, a premade pie crust, and French vanilla coffee creamer, brown sugar, and a little cinnamon for flavor.
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Perfect alongside soup or salad, this flat-bread uses refrigerated pizza dough as its base. This flat-bread also makes a great snack served with pasta sauce for dipping.
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This is a delicious fruit-filled version of cranberry sauce. The pomegranate is cooked separately to facilitate seed removal, then both parts are combined to finish cooking. It's wonderful as an accompaniment for poultry, and can be made into a lovely trifle-type dessert with vanilla pudding and pound cake.
cooking.nytimes.com
This recipe is by Alice Hart and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by John Willoughby and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
Like apple crisp and cheesecake had a beautiful baby.