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cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Cranberries add color and tangy flavor to a simple apple pie.
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BEST Grilled Cheese Panini! With nutty gruyere cheese, tart green Granny Smith apples, and sweet fig jam.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Beef and cabbage are cooked in a sweet-and-sour tomato sauce in this one-dish meal.
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Green chilies and English muffins give this breakfast strata a spicy and new twist on the traditional recipe. Assemble the night before and just bake in the morning for a perfect brunch!
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Autumn flavors of apple and sage are baked with bison breakfast sausage, eggs, and bread cubes in this delicious brunch strata.
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Tired of mediocre margaritas with stomach-upsetting sour mix? Try this perfect margarita recipe on the rocks!
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Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
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Kielbasa sausage is slowly simmered with a sauce that's not to sweet, not too sour.
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Flavorful and tender Green Chile Cornbread! Packed with corn, cheese, and Anaheim or Hatch green chiles.
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A big-batch recipe with a lot of old-fashioned potato salad flavor.