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This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes Ms Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday
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Peanut butter truffles are coated in white chocolate and decorated to look like spooky eyeballs.
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This filling soup could serve as a first course, but it's hearty enough to work as a main dish, too.
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Sweet, thick and full of cherries, this pie is irresistible. The filling is whipped up from a classic combination of canned sour cherries, sugar, flour, and almond flavoring.
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This is a great-tasting recipe that is easy to prepare ahead, and takes minutes cook. Serve with rice and veggies for a nice family dinner.
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A twist on the usual tomato sauce with spicy red chiles and brown sugar.
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Adding limes to this salad gives it a distinctly tart flavor, but feel free to leave them out and use more oranges or grapefruit instead.
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The nutty flavor of farro grain balances with the salty Parmesan and tart cranberries in this tasty salad. Plan ahead, as the farro needs to soak overnight. If you can't find farro, substitute spelt or wheat berries.
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The flavor of fresh fruit speaks for itself in this simple salad composed of watermelon, cantaloupe, pineapple, blueberries, plums and green and purple grapes.
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Tender, cheese-filled tortellini turns this hearty bean and vegetable soup into a family favorite.
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Classic coleslaw with a vinegar/mayonnaise dressing.
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Strawberries dipped in sweetened cream cheese and colored sugar for an easy, sparkly snack.