Search Results (23,112 found)
www.allrecipes.com
Chocolate chip coconut drop-dead drop cookies.
www.allrecipes.com
A very dark, rich chocolate cookie for the true chocoholic. This recipe uses relatively little flour, resulting in dense, fudge-like cookies.
www.foodnetwork.com
Get Concord Grape Jelly Recipe from Food Network
Ingredients: grape, lemon juice, butter, pectin, sugar
www.allrecipes.com
This double vanilla milkshake is loaded with chocolate sandwich cookies for a sweet treat on a hot summer day.
www.allrecipes.com
A delicious bowl of chocolate dirt with candy worms sticking out of it is perfect for Halloween, and so easy a kid can make it.
www.chowhound.com
The classic quiche Lorraine—with ham, onions, and Swiss cheese—loses its crust and becomes a frittata.
cooking.nytimes.com
Lighter than a potato gratin, but still luscious from heavy cream and cheese, this allium-rich dish has a crunchy bread crumb and anchovy topping to take it over the top If you can’t find spring onions — newly harvested onions often sold with the green stems still attached — use regular onions or shallots Or try red onions for a shot of bright color among the soft greens and golds in the pan
www.simplyrecipes.com
Perfect comfort food! Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.
cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
www.allrecipes.com
A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
www.chowhound.com
This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.