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Apples in a sweet, creamy base are topped with a walnut crumble and baked until apples are tender and topping is golden brown.
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The pork loin in this recipe is roasted with pancetta and cipollini onions, and served with a Calvados, apple cider, and cream sauce.
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Serve nachos straight from the oven so the corn chips remain crunchy and the cheese is nice and oozy.
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Make this a few days before you need it, for the flavors to develop. Use it to baste chicken pieces or pork spare ribs just before they have finished cooking utterly delicious.
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A very flavorful biscotti made with almonds and butterscotch chips and flavored with bourbon whiskey. A modern twist on a classic cookie.
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Kick up salmon fillets with seasoning that's got sweet and heat.
cooking.nytimes.com
Glory may be a big goal for the morning, but it is attainable These nourishing muffins are packed with vegetables, fruit, nuts and coconut to keep everyone singing your praises well past breakfast A bit of spice, brown sugar and whole-wheat flour round out the flavor and make them irresistible
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For a sophisticated dessert, try this custard and candied pumpkin dish from pastry chef Chris Broberg of the Four Seasons Restaurant.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Loquats make a wonderfully fragrant jam and are worth harvesting. If you have a loquat tree, wait until the loquats are yellow before picking.
Ingredients: loquats, sugar, lemon juice
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A sake-mirin browned butter sauce lends an Asian touch to these lovely filet mignons.
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This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert.