Search Results (2,115 found)
cooking.nytimes.com
Like cabbage, raw brussels sprouts do well when shredded and mixed with a tart apple, lemon juice and zest, and a dressing of Dijon mustard and mayonnaise It’s not a traditional slaw, but the concept is the same Serve this immediately, or give it some time in the fridge to let the flavors meld
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Roasted root vegetables seasoned with thyme and rosemary are a colorful and hearty addition to the autumn dinner table.
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Get Gingerbread Dutch Baby with Poached Maple Pears and Creme Fraiche Recipe from Food Network
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Get Sunny's Southwestern Chicken Pot Pie Recipe from Food Network
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Get Pan di Spagna Birthday Cake with Gelato Gusto Carrara Recipe from Food Network
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Get Mama Callie's Rice Pudding Recipe from Food Network
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Homemade chocolate truffles with a rich strawberry filling are easy to prepare and taste like they were bought from a fancy chocolate shop.
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This creamy white chocolate panna cotta topped with stewed strawberries is a delicious make-ahead dessert for an elegant dinner party.
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Delicious for breakfast or dessert, this dish tastes like a combination of pumpkin pie and rice pudding with a smooth, custardy texture.
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Around Easter, many Neapolitan bakeries display the traditional pastiera, or Easter "pie," which is actually a type of cheesecake.
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Get Chicken Pot Pie in a Mug Recipe from Food Network
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An ultrarich version of the breakfast classic flavored with vanilla, orange zest, nutmeg, and cinnamon.