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cooking.nytimes.com
The intensely aromatic garlic and herb seasoning gives this pork roast outstanding flavor It is best seasoned a day in advance of cooking (or at least a few hours ahead), and the roast itself may be cooked up to a day before serving Served with a simple salad of fennel and green beans, it makes a perfect summer meal.
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This peach cobbler is made even more decadent with a cinnamon roll lattice topping that's easy to prepare and sure to impress guests.
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This potato pie is baked with a sweet almond topping.
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This version of a traditional family favorite calls for beef tenderloin, and includes porcini mushrooms, carrots, celery, and potatoes. Packaged puff pastry makes the topping.
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Something magical happens to brown sugar when it melts and bubbles and bakes. This pie is a testament to that. It 's creamy, sweet and a cinch to make.
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An extra spicy apple pie that uses every spice in the cabinet - cinnamon, nutmeg, coriander, allspice, and cloves.
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A Dutch apple pie recipe with a flaky crust, a sweet apple filling, and a crunchy walnut streusel topping.
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Lovely, juicy peach slices are heaped over a nutmeg-butter crumble in a pastry shell, and topped with more crumble. Then it 's baked for an hour until the peaches are tender, glistening and scrumptious. Serve this pie with scoops of peach ice cream.
Ingredients: sugar, butter, flour, nutmeg, peaches, pastry
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Take advantage of early summer's bounty of fresh rhubarb with an easy open-face rhubarb pie that needs just five ingredients and a pie crust.
Ingredients: butter, eggs, sugar, flour, rhubarb, pie crust
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It's sweet, salty, citrus-y and super addictive.
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A creamy egg custard filling is poured over a crumble of confectioners ' sugar and peanut butter that 's then crowned with a stiff and glossy meringue. This heavenly creation is slipped into the oven and baked until the meringue is golden.
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Kentucky bourbon gives a kick to this Southern classic.