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cooking.nytimes.com
This recipe is by Mark Bittman and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Developed by California Grown. See more recipes at http://californiagrown.org/cookbook/index.asp.
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A tender cake bakes itself up and around a thick layer of fresh plums. Streusel topping adds another layer of flavor and texture.
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Get Plum Cheesecake Galette Recipe from Food Network
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Get Rose Sangria Recipe from Food Network
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This is the ideal grand finale for a Fourth of July dinner. The fresh plums might be yellow inside, but cooking them will bring out their crimson color.
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Get Almond Cake with Plum Sauce Filling and Ginger Buttercream Recipe from Food Network
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Give your roasted cod a seriously pretty boost with a robust plum salsa.
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Slices of sugared fresh fruit - peaches, pears, plums, and cherries - are piled into a large casserole dish and covered with a sweet batter. Thirty minutes later, the cobbler emerges bubbling, fragrant, and golden brown.
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This summer-friendly cake uses fresh peaches and plums for tart, sweet flavor--a perfect dessert to pair with a scoop of vanilla ice cream.
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This moist, lemony plum cake needs little more than a dusting of confectioners' sugar. If you like, though, a dollop of sour cream is a delicious accompaniment.
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Get Pirozhki Recipe from Food Network