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This delectable salad is comprised of romaine hearts tossed with golden, caramelized pears and walnuts, strips of succulent prosciutto and a full-bodied orange vinaigrette.
cooking.nytimes.com
This recipe, from the chef Norman Van Aken, came to The Times in 2001 as part of a story about the raw food movement, in which every element of every dish is raw, organic and vegan -- no meat, fish, eggs or dairy products.
www.delish.com
These half-moon pies aren't just delicious; they're also the neatest way to eat a gooey, oozy fruit pocket, since you don't have to worry about cutting slices (just let everyone pick theirs up and eat with their hands).
cooking.nytimes.com
This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
cooking.nytimes.com
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
www.delish.com
The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that's delicious on yogurt, ice cream, or even on a piece of toast.
www.chowhound.com
Sweet honey balances tart rhubarb in this unexpected savory dish.
www.delish.com
Fruity and sweet, this cocktail delivers a punch that can only come at Zero Hour.
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A delicious cake filled and topped with apples and cinnamon.
www.delish.com
We love this light and fruity wine-based drink; the perfect cap to a day of fun in the sun.
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Get Mustard-Onion Jam Crackers With Figs Recipe from Food Network
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Get Smashed Sweet Potatoes Recipe from Food Network