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Get Pumpkin Soup Recipe from Food Network
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Adam Perry Lang's barbecue sauce sweet, spicy, and sticky pairs perfectly with his super-flavorful chicken wings.
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Please a crowd with this mouth-watering strata that pairs well with Chateau Ste. Michelle wines.
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A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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Get Mexican Layered Bean Casserole Recipe from Food Network
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Creamy mascarpone and fresh zucchini on a thin, crispy crust makes a delicious dinner pizza.
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Apricot preserves create a delicious glaze on these chicken breasts that cook up quickly in an air fryer.
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This chicken dish is simple and elegant. If you're not a fan of paprika, try it out with your own favorite spice.
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Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall’s harvest.
Ingredients: milk, grapes, sugar, flour, salt, butter, grappa
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This recipe is by Rachel L. Swarns and takes About 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.
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This classic fettuccine alfredo recipe uses Parmesan cheese, cream, and butter to make a rich, satisfying pasta dish.