Search Results (28,099 found)
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It's nearly impossible to say no to crab cakes. Here's a recipe that won't make it any easier-simple crab-filled cakes with a creamy, peppery sauce.
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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 fresh fall recipe was developed by the Food Network's Aida Mollenkamp.
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.
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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!
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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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Ratatouille seems like a lot of preparation, but it doesn't have to be with this easy recipe.