Search Results (20 found)
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!
www.chowhound.com
Long, slow baking caramelizes this hard, fuzzy-skinned, astringent pome fruit to russet tenderness.
www.chowhound.com
In this version of the Iranian-Jewish classic, the duck breasts are cooked separate from the sauce.
www.delish.com
"There's almost a Dickensian quality to these stewed fruits," says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
www.foodnetwork.com
Get Festive Strudel Recipe from Food Network
www.foodnetwork.com
Get Antipasto Platter Recipe from Food Network
www.foodnetwork.com
Get Maamoul: Stuffed Date-Orange Cookies Recipe from Food Network