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Ground porcini mushrooms add a meaty flavor to this veggie burger.
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For a fun yet elegant dessert, Daniel Boulud tops an easy, creamy ginger-mascarpone mousse with chopped mangoes and pineapple, raspberries, and generous scoops of vanilla ice cream.
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Ancho chiles are blended with tomatoes, onion, and garlic in this easy recipe for salsa roja, a great addition to enchiladas or tacos.
cooking.nytimes.com
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
cooking.nytimes.com
Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears
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Get Pepita Bars Recipe from Food Network
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Plums are baked with an orange juice-based sauce to make a versatile dish that's delicious as a side for pork or chicken, or as a dessert.
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This is the only way my family will eat lentils. It is fast, healthy, inexpensive and tastes good!
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Peanut butter and marshmallow creme are the key ingredients in this cooked fudge.
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Spiced venison and wild rice make up the stuffing for these baked acorn squash. This makes an unusually good one-dish main course.
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If you can't get your hands on a bottle of that famous Thai-inspired hot sauce you love to put on everything, make it yourself at home. It needs three days or so to ferment.