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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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These light, crispy phyllo pastry roll-ups are filled with spinach, breadcrumbs, and feta cheese. Best served warm out of oven.
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Get Huevos a la Mexicano Tacos with Chipotle-Honey Bacon Recipe from Food Network
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This crispy pizzelle recipe incorporates pumpkin puree and pie spices for a delicious holiday flavor and a deep golden color.
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These easy drop cookies have a hint of lemon extract and nutmeg.
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The portobello mushrooms in this vegetarian recipe are stuffed with the caramelized onions, croutons, and Gruyère cheese found in French onion soup.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.delish.com
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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All the French, none of the fussiness.
www.delish.com
Cheesy, toasted pecans are great on this salad and just as tasty as a snack in their own right.
cooking.nytimes.com
This is a basic New England clam chowder, though with leeks used in place of the traditional onions, and a splash of wine to add a floral note Also: thyme Very continental
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Chicken and veggies are simmered in broth with buttermilk-based dumplings.