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Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.
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Get Oatmeal Raisin Cookie Dough Truffles Recipe from Food Network
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These quick and easy fondant ghost cupcakes are a great creepy dessert option for your Halloween party or giveaways for trick-or-treaters.
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Get Soft Maple Cookies Recipe from Food Network
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Shortcut Moroccan Vegetable Tagine with Couscous Recipe from Food Network
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Get Harvest Focaccia Recipe from Food Network
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This caponata recipe, a mix of eggplant, raisins, capers, and onion, is a sweet and savory topping for grilled garlic bread.
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Get Healthy Cinnamon Breadsticks Recipe from Food Network
cooking.nytimes.com
For the best stews, use lamb shanks simmered slowly on the bone Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread
cooking.nytimes.com
If you are a reluctant baker and make only one cake a year, let it be a birthday cake for someone you love There is so little effort and so much glory to the project A two-layer cake is simple to produce, but if even that seems daunting, no complaints will arise from a golden Bundt cake
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