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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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A rich three-cheese spaghetti squash gratin recipe.
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Make the holidays extra special with Perfect Turkey Gravy. Great flavor and no lumps. For a change of pace, try one of the Flavor Variations listed below.
Ingredients: turkey gravy, flour, water, turkey
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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Slice up jalapeno peppers and coat with a seasoned flour mixture before frying in hot oil for a new twist on fries. Serve with your favorite creamy dressing.
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This goat cheese sauce recipe is to be used with recipes like scalloped potatoes or macaroni and cheese which call for a cheese sauce.
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Carrot cake cheesecake, a cake with 1 layer carrot cake and 1 layer cheesecake, is topped with almond frosting for a festive and decadent dessert.
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Chickpea flour replaces all-purpose in this cookie recipe with peanut butter, vanilla, chocolate, and oats.
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Blueberries, raspberries and apples find harmony in this delightful pie. Cinnamon, nutmeg, allspice, flour and brown sugar are sprinkled on top of the fruit, and the pie bakes within 30 minutes.
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Knotted rolls topped with Parmesan and poppy seeds that can stand up to the juiciest of burgers.
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This is a rich pudding created by steaming suet, molasses, soured milk, baking soda, flour and raisins. It's served warm with a sauce of confectioners' sugar, an egg white and vanilla extract.
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Stop breading mozzarella sticks and start making Chef John's crispier, modernized version that begins with a choux pastry base.