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The perfect excuse to eat cake for breakfast.
cooking.nytimes.com
The question has dogged Thanksgiving cooks practically since Norman Rockwell painted “Freedom From Want” in 1942 and transformed the harvest feast into an American ideal: Is it stuffing or dressing Grandmother knows: it is stuffing only if it is cooked inside the bird Otherwise it is dressing
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This recipe makes a unique holiday dressing, with wild rice and chopped apple mixed in with the bread, celery, sage, and onion.
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Using a slightly tart apple, like a Granny Smith or Pink Lady, is key to this frozen-yogurt sundae; sautéing brings out the fruit's sweetness.
cooking.nytimes.com
If you’re going to the trouble of making a pie, why not make it a blockbuster This pie, adapted from the professional pie coach Kate McDermott, is both deeper and wider than the traditional nine-inch version The thicker rim is especially satisfying, like a buttery, crumbly slab of shortbread
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Get Apple Pecan Stuffing Recipe from Food Network
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This recipe is a keeper Gently spiced with cinnamon, tinged with brown sugar and loaded with apple butter, it’s as deeply flavored as an apple pie can be, all covered with a buttery wide-lattice top crust Although it’s at its most ethereal when baked on the same day you serve it, it’s still wonderful made a day ahead
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This slow cooker recipe creates a wonderful, mild, sweet and spicy flavor and works best with frozen chicken. Serve over rice or couscous, or with crusty bread for dipping.
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Get Salmon-Apple Burgers Recipe from Food Network
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Get Apple Crisp Recipe from Food Network
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I have a weakness for any kind of coleslaw, which I’m happy to eat for lunch every day This one is especially nice with a little feta sprinkled on top.