Search Results (2,395 found)
www.allrecipes.com
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole.
These spiced fall cupcakes are a riff on the classic Thanksgiving casserole.
Ingredients:
butter, brown sugar, eggs, vanilla, sweet potatoes, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, milk, sugar, cream of tartar, egg whites, water, marshmallow creme
cooking.nytimes.com
This is a creamy, comforting winter soup that is incredibly simple to make All you need to do is blend together broth and roasted vegetables and heat through You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips
This is a creamy, comforting winter soup that is incredibly simple to make All you need to do is blend together broth and roasted vegetables and heat through You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips
www.delish.com
Anne Burrell combines potatoes with celery root for a twist on the traditional mashed potatoes.
Anne Burrell combines potatoes with celery root for a twist on the traditional mashed potatoes.
www.delish.com
Both sweet and white potatoes appear along with olives and feta on the flatbread here, which is baked until the edges of the potatoes crisp and the cheese starts to melt.
Both sweet and white potatoes appear along with olives and feta on the flatbread here, which is baked until the edges of the potatoes crisp and the cheese starts to melt.
www.allrecipes.com
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
cooking.nytimes.com
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Marian Burros and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
potatoes, lentils, olive oil, dijon mustard, balsamic vinegar, basil, red onion, red pepper, fennel, salt, bread
www.chowhound.com
I like this
I like this
Ingredients:
lamb, leek, garlic, beef broth, dill weed, salt, black pepper, potatoes, bay leaf, tomatoes
cooking.nytimes.com
This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Amanda Hesser and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients:
sweet potatoes, olive oil, sage, grape, wild mushrooms, red onion, thyme, butter, eggs, heavy cream, chicken broth, sourdough bread, rosemary, parsley
cooking.nytimes.com
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Moira Hodgson and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Sweet potatoes during the holidays are a must in our household. You can eat this cake plain, topped with whipped cream, or topped with a glaze. Either way, this pound cake is delicious!
Ingredients:
butter, neufchatel cheese, brown sugar, sugar, eggs, sweet potatoes, cake flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt, vanilla
www.allrecipes.com
This paleo chicken is simmered in a slow cooker for 8 hours with sweet potatoes and applesauce and can be served with cauliflower rice.
This paleo chicken is simmered in a slow cooker for 8 hours with sweet potatoes and applesauce and can be served with cauliflower rice.
Ingredients:
chicken breast, sweet potatoes, applesauce, onion, curry powder, cloves, apple cider vinegar, ginger
cooking.nytimes.com
You may worry about the amount of dressing in this luscious salad, but you’ll find that it is largely absorbed by the potatoes The salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.
You may worry about the amount of dressing in this luscious salad, but you’ll find that it is largely absorbed by the potatoes The salad resembles a classic creamy potato salad with lots of crunchy celery, but there’s only a smidgen of mayonnaise here The technique of softening the onions with boiling water comes from the cookbook author Deborah Madison.