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This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Ghostly Pumpkin Pudding Recipe from Food Network
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Get Apple-Pumpkin Muffins Recipe from Food Network
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This take on pumpkin pie gets a gloriously thick drizzle of dulce de leche. (Can't find dulce? Caramel is a perfect substitute.)
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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
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Get Cheese Ravioletti in Pink Sauce Recipe from Food Network
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Get Onion-Crusted Chicken with Caramel Citrus Glaze Recipe from Food Network
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Use the best of summer's bounty in a delicious savory tart.
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Get Pumpkin Pie in a Sheet Pan Recipe from Food Network