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The vegan chef Lindsay S Nixon is giving Well readers a sneak peek at her new cookbook, “Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin It whips up as quickly as you can boil pasta and really captures the taste of autumn.
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This spiced batter takes minutes to assemble. Use it to make hot buttered rum for the holidays, or to add great flavor coffee or hot cocoa.
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Get Muffin Tin Strawberry Pies Recipe from Food Network
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Get Sticky Pecan Pull-Apart Bread Recipe from Food Network
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An eggy quiche rich with cream and bacon is a traditional favorite. Using a premade pie crust makes it easy. Best served warm, not piping hot.
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These tiny tarts are perfect for an Americana-themed summer party, and just the right size to eat up in one or two bites.
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Apple pie filling spiced with cinnamon and nutmeg is topped with a brown sugar crumble topping and baked.
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This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.
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Get Red Apple Cobbler Recipe from Food Network
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Pork chops are stuffed with apple pie filling, coated with maple syrup and cornflake crumbs then baked until golden brown.
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A lattice pie crust is so much easier to master when you just have to criss-cross it over an apple. Drizzle with caramel for the win.
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For a special holiday breakfast or brunch treat, use eggnog, pumpkin pie spice, and cinnamon to make the custard for French toast. Cook in an electric skillet or on a stovetop griddle, and serve warm with powdered sugar and maple syrup.