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Grapes rarely get their moment in the culinary limelight, and it’s too bad, because they are perfectly designed for cooking: small and juicy with hints of both acid and sweetness In this roasted-pork dish, loosely adapted from Suzanne Goin's book "Sunday Suppers at Lucques," their fruitiness complements the meat’s salty drippings.
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Apple crumble pie with sliced apples, dried cranberries and currants, in a buttery crust with a brown sugar streusel topping.
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Get Christmas Brownie Trees Recipe from Food Network
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Here's an easy, nourishing cabbage soup for cold winter days. Made with just a handful of ingredients and ready in under an hour, the soup is simplicity at its best.
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Buttery Italian Apple Torte! This light single layer cake is filled with apple slices that have been cooked in butter.
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Get Strawberry Rhubarb Shortcake Recipe from Food Network
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Get Sicilian-Style Cauliflower with Whole Wheat Pasta Recipe from Food Network
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A pop tart version of a chocolate croissant.
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Get Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes About 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.