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This recipe for whole wheat pumpkin bread is nicely spiced with cloves, cinnamon, and nutmeg and has crunchy walnuts and plump, juicy raisins in each bite.
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Summer squash are baked with lots of Cheddar cheese and eggs for a casserole that will make everyone want to take seconds.
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This great way to use kale has everything you could want in a salad: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, the delicious magic of bacon.
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Chicken and veggies like broccoli and cauliflower simmer slowly in chicken broth for a hearty soup loaded with flavor on a chilly day.
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This is a prune and raisin filled cookie with chopped walnuts added if desired. The cookies are made into loaves approx. 3 1/2 to 4 inches wide and 8 to 10 inches long. After baking the loaves are cut into slices crosswise approx. 1 inch wide. Cookies are glazed on top and decorated with colored sprinkles. Prepare the fruit filling the night before baking.
cooking.nytimes.com
This recipe is by Daniel Patterson and takes 3 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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I was amazed this recipe worked! Produces a cake like cookie which is good for the heart and good for the taste buds too!
www.delish.com
Trying to create an alternative to Heinz and Hunt's, two Brown University undergrads created Sir Kensington's, a small-batch ketchup that balances sweet and tangy (sirkensingtons.com).
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This savory mashed spaghetti casserole with 3 different cheeses, fresh tomato, and rosemary is a rich one-pan vegetarian side or main dish.
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Chef Takashi Yagihashi glazes chicken legs in a mustard sauce; on the side are buttery bok choy and a generously dressed salad.