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cooking.nytimes.com
This appetizer takes a little effort, but it rewards with layers of rich fall flavor and texture You’ll roast a cut squash and confit onion slices with maple syrup and apple cider vinegar Veteran cooks will immediately get the idea: Cook the onions awhile, until they’re dark and soft, then add the two liquids and continue to cook until they’re jammy
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Celebrate garden-ripe tomatoes with a French tomato tart flavored with herbs and Dijon mustard. Serve warm or cold.
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Who doesn't love Magnolia Bakery and all of those delicious treats? Well, now you can make one of its favorites a twist on blueberry pie, called Blueberry Jamboree. It's easy, delicious, and will leave the whole family wanting more!
cooking.nytimes.com
This casserole is a modern twist on an old favorite, the tomato-zucchini bake But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang
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This is by far the BEST, QUICKEST, and HARDIEST salad yet!
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Eggplant goes great with tomato, hamburger and garlic in this easy-to-prepare and well-seasoned recipe.
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Dig into three dreamy layers of dessert.
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Get Summer Cheesecake Mousse Recipe from Food Network
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Alfredo lovers, you need to try this chicken angel hair version.
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Mini graham cracker crusts are filled with a cream cheese filling, bananas, cherry pie filling, and pineapple creating individual-size banana split pies.
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Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.
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Celebrate Mardi Gras in extravagant style with this recipe for a giant Mardi Gras king cake burger!