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A versatile tart appropriate as an hors d’oeuvre or a dessert.
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This comforting turkey cobbler is a great way to use up leftover turkey. Don't worry about shaping a pie pastry--the topping is meant to look rustic.
cooking.nytimes.com
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
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This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
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Oats, fruit, peanut butter, milk, and honey are blended together for a quick smoothie on a busy morning.
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To vary the pear jam here add a split vanilla bean or a cinnamon stick in place of the cardamom.
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Packed with tropical flavors of mango, coconut, and banana, this simple oat pudding is healthy and substantial. Makes a yummy breakfast too!
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Get Vanilla Bean Coconut Yogurt Smoothie Recipe from Food Network
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Flavorful herbs, fresh vegetables and NO YOLKS® Noodles make this homemade chicken noodle soup an all-time favorite.
cooking.nytimes.com
This succulent chicken recipe came to The Times from Amanda Hesser in 2003, but it’s as timeless as they come Here, riesling lifts a rich cream sauce, while mushrooms add a distinct earthiness Make it on a weeknight when you have a little more time to spend in the kitchen, and want something special on the table
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Get Wild Mushroom Turkey Gravy Recipe from Food Network
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A sweet, creamy fall soup recipe flavored with bacon, shallots, thyme, and plenty of roasted pumpkin.