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Slow cooked pork tenderloin makes a perfect fall sandwich when topped with a sweet, tangy apple and onion combo.
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New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in 2012. It will feature recipes like the following chilled ricotta served over warm apples.
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Simultaneously whimsical and earthy, this Parsnip Crisp with Apple-Parsnip Mousse and Apple Caramel, adapted from chef Dan Hunter of Brae, is wholly delightful...
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Served at the Obama inaugural luncheon, this dessert is a delicious combination of juicy apple filling and buttery brioche.
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Phyllo dough creates a light, crisp texture in this Christmas Apple Strudel. The addition of Calvados, an apple brandy, enhances the natural sweetness of the apples.
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I don't usually like 'baking' with the microwave, but this recipe works great. The topping comes out crispy on top, moist inside, and delicious all around. It's a wonderful dessert that's quick and easy to make. Best served warm with vanilla ice cream or whipped topping.
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A medley of apples, raisins, orange zest, apple and orange juices are simmered in this family version of mincemeat. Make the filling in advance and refrigerate until ready to use, or bake immediately in a double-crust pie. If desired, stir 1 to 2 tablespoons of brandy into the filling to enrich the flavors.
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Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plus it doesn't wilt as it sits on the table.
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Get Grilled Caramel Apple Brioche Sundae Recipe from Food Network
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Get Jicama Cole Slaw Recipe from Food Network
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Recipe for Cranberry Chutney, as seen in the December 2008 issue of 'O, The Oprah Magazine.
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This recipe is by Jill Santopietro and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.