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Roasted squash sauced with a sweet-tangy mix of onions, currants, paprika, sherry vinegar, and honey.
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Brown sugar-scented apples combined with boiled potatoes make a unique twist on ordinary mashed potatoes.
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A fool is an old-fashioned British dessert. In the 17th century, a fool consisted of stewed fruit blended or mixed with custard. Nowadays, the simmered fruits are layered with, or folded into, whipped cream.
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This recipe is by Steven Raichlen and takes 2 hours 55 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A terrific make-ahead breakfast strata from baker and pastry chef Zoe Nathan, who uses multigrain bread to add a distinct flavor to this satisfying casserole.
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This is a classic dish of the Burgundy region of France, designed to celebrate the wines for which Burgundy is famous. The Herb Bouquet adds a special flavor to this extremely popular dish.
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This recipe is an interesting take on traditional fried chicken, marinated in eggnog and breaded in a savory spiced panko.
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Get Fettuccini with King Oyster Mushrooms Recipe from Food Network
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Grilled figs, pistachios, and honey top this Middle Eastern-inspired ice cream sundae recipe to serve at summer barbecues and cook outs.
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Broccoli is tossed with bacon and sweetened dried cranberries before being tossed with a mayonnaise-based dressing for a tasty deli-style salad.
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Baklava uses phyllo dough stacked with honey and nuts to make a sweet Mediterranean dessert that everyone will love.
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These gluten-free, paleo coconut dark chocolate chip cookies are fantastic treat!