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cooking.nytimes.com
There may be no more perfectly satisfying treat than a Canadian butter tart It is small and sweet, bracingly so, with hints of butterscotch and caramel And each bite delivers three textures: flaky crust, chewy top, gooey center
cooking.nytimes.com
Apple dumplings are a perfect dessert for pie-phobic bakers All-butter pastry, rolled out and wrapped casually around a brown sugar and currant-stuffed apple, looks rustic and adorable and tastes even better No pie plates, double crusts, or fancy crimping to worry about
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Chicken and veggies like broccoli and cauliflower simmer slowly in chicken broth for a hearty soup loaded with flavor on a chilly day.
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Chewy sorghum is tossed with fresh vegetables and Italian dressing for a zesty whole grain salad with lovely flavors and textures.
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This recipe for Koeksisters (cake sisters), or South African donuts, calls for soaking the cakes in a lemony ginger syrup.
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Packed with vegetables, this nutritious stew owes its deep green color to fried spinach and parsley. A dab of tomato, turmeric and lemon round out the taste.
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Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard.
www.delish.com
You can use gyoza wrappers instead of making dumpling dough.
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Chili with quinoa, plenty of beans, and tomatoes is a hearty, vegan version of chili that will please the whole family.
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Delicious punch! Great for holidays, showers, parties! Make extra!
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A homemade cranberry filling is spread between a spiced oat-nut dough in these festive bar cookies.