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cooking.nytimes.com
This recipe is by Christine Muhlke and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This tasty pear pie is a change of pace from other fruit pies with the filling made of sour cream and pear slices that are topped with a layer of streusel.
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I added fresh, ripe nectarines and apricots to this sour cherry pie. These fruits are drupe fruits meaning they are fleshy with a hard stone or seed in the middle. The pie was summery and delicious! I really like to use turbinado sugar--it's less processed and has a good flavor--but white sugar would be fine, too.
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Get Apple Pie Recipe from Food Network
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Get Apple Pie Recipe from Food Network
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Pomegranate juice, lemon, vodka, and a splash of triple sec might just be this summer's most fabulous cocktail.
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Brownies, meet s'mores. 🙏
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A homemade crust made with butter and egg yolk encases this classic Southern style pecan pie.
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Cranberries add color and tangy flavor to a simple apple pie.
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Go Greek and win Meatless Monday.
Ingredients: cocktails, alcohol, soups, chocolate