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Get Apple-Cinnamon-Walnut Skillet Cake Recipe from Food Network
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Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
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This recipe is by Molly O'Neill and takes 2 hours, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
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Get Super-Stuffed Monte-Cristo Sandwiches Recipe from Food Network
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This is the perfect chocolate cake: beautiful, melting, intense but not heavy The batter comes together quickly in a food processor, and the cake bakes at 350 degrees for a while, giving the baker time to assemble the frosting, which is given a luscious sheen by a bit of corn syrup Use the best chocolate you can find for the frosting, and gild it however you like: with a few flowers, some birthday candles or nothing at all.
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Get Zucchini Bread Waffles Recipe from Food Network
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Get Adirondack Bacon BBQ Chicken, Apples and Onions Recipe from Food Network
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Get Brown-Butter Pecan Pie Cupcakes Recipe from Food Network
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Vegan dessert that’s so good you’ll never guess it’s vegan
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These maple-glazed, prize-winning doughnuts with pumpkin puree and pumpkin pie spice are baked, not fried.
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This rich chocolate cherry tart on a chocolate graham crust looks oh-so-fancy and it's oh-so-easy.