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This shepherd's pie recipe layers roasted, puréed kohlrabi—instead of potatoes—over a savory lamb filling.
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These are fairly high-brow nachos, topped with a mountain of soft, spicy, chile-braised short ribs run through with rivers of molten cheese, above hillocks of guacamole; soft mounds of salsa; creamy pools of sour cream They're a little more halftime show than Super Bowl, and that's okay: The showmanship here is matched by the flavor.
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This recipe is from "A Meatloaf in Every Oven," by Frank Bruni and Jennifer Steinhauer, who say it was the invention of a friend, Anne Kornblut The plethora of spices and large amounts of garlic may seem overwhelming, but ground meat has a deep tolerance for seasoning and is usually improved by it The fresh herbs are a foil for all the rich seasonings, and the vegetables give the loaf an especially lovely texture.
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This recipe is by Jonathan Reynolds and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Pumpkin Creme Brulee Recipe from Food Network
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These two moist, rich loaves team pumpkin with coconut pudding mix for a remarkable flavor combination.
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Get Gluten-Free Pumpkin Spice Tiramisu Pie Recipe from Food Network
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This keto-friendly, low-carb pumpkin cheesecake with an almond and pecan crust is a delicious, easy, dessert for holidays, or year-round.
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This has become my family's favorite dessert at Thanksgiving, taking the place of pumpkin pie! Walnuts can be substituted for pecans.
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This recipe is by William Norwich and takes 1 hour, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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This has a good balance. Not too spiced, with pronounced pumpkin flavor, but not overwhelming... I also wanted something creamy and sophisticated... this really...