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Chef John uses pears in this easy version of a clafoutis, the rustic French dessert that's as beautiful as it is delicious.
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A good soup for a weekend lunch, accompanied by tuna sandwiches and crisp radishes! Yogurt gives the soup a tart accent.
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Get Christina's Sometimes-You-Feel-Like-a-Nut-Sometimes-You-Don't Sweet Potato Soup Recipe from Food Network
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Get Vegan Cream of Broccoli Soup Recipe from Food Network
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This recipe takes pumpkin pie to a whole new level, with drizzled caramel, chopped pecans and airy COOL WHIP Whipped Topping. Cue the applause.
cooking.nytimes.com
When it comes to pawpaw, accept no substitutes Trust us; we tried We went to a bunch of experts — scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia — and we asked them, “If a home cook doesn’t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?” We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes
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Get Oatmeal-Banana Parfaits Recipe from Food Network
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Pumpkin pie can be keto friendly when the crust is made of pecans and the filling is primarily pumpkin, eggs, and autumn spices.
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Get Dutch Spice Cookies Recipe from Food Network
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This is a cupcake that smells as good as it tastes. It's an old Polish recipe from some of the best bakers in Milwaukee!
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Be careful not to overcook these brownies; they should be moist, not dry.
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This recipe, adapted from “Jerusalem,” by Yotam Ottolenghi and Sami Tamimi, appeared in The Times in 2012 as part of a Hanukkah food article It is packed with fragrant dill and cilantro, and studded with feta The fritters would go well with smoked salmon and a little yogurt, or a garlicky spread of beets, dill, walnuts and horseradish that pulls from the Ashkenazi tradition