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Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Sliced beets tossed with olive oil and vinegar are sprinkled with fleur de sel and dehydrated into crisp chips in this easy snack recipe.
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This delicious and creamy oatmeal is slow-cooked overnight with apples, cinnamon, cranberries, almonds, and pecans.
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A comforting British beef and ale pie, with braised short ribs, brown ale, carrots, and celery, under a flaky, buttery top crust.
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This is a super easy recipe that includes no tomato.
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Get Chicken Shawarma with Tomato Cucumber Relish and Tahini Sauce Recipe from Food Network
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This refreshing gazpacho made with apples, grapes, almonds, and cucumber is a perfect balance of sweet and tangy.
cooking.nytimes.com
Bacon-and-egg pie is a rustic specialty from New Zealand, here zipped up with a mixture of sriracha and cream Made from whole eggs that hard-cook under a pastry crust lid, with fat chunks of bacon, it is closer in feeling to steak-and-kidney pie, that sturdy pub staple, than to quiche It is terrific picnic fare.
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Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.
cooking.nytimes.com
Here is an intensely buttery, crispy-crust pie that exudes loads of syrupy cherry nectar when you plunge in the knife In a quirk of pie-making tradition, open-faced pies, like custards, chocolate cream or pumpkin chiffon, get the best crust — pre-baked shells that are flaky, crisp and golden But fruit pies, baked with raw dough that is often pale and soggy, get short shrift
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Cubed ham is paired up with bow tie pasta, apples, and a sweet and spicy dressing in this easy salad.
cooking.nytimes.com
Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge By noon the next day: luncheon excellence.