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cooking.nytimes.com
Here is a vegetarian dinner course of impressive size and heft, to rival any stuffed chicken, turkey or loin of pork The interior is a riff on a kale salad run through with croutons, dried cranberries, blue cheese and a spray of maple-scented pecans that complement the sweet flesh of the squash You could use small sugar pumpkins for the main event, or really any sweet-fleshed winter squash, but delicata squash is our favorite option for reasons of taste and beauty
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These sliders are a touchdown!
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This recipe is designed to accompany the Lemon-Thyme Pound Cakes. Slowly drizzle syrup over the cakes while they're still warm, then pour any leftover syrup onto plates so that your guests can soak individual bites.
Ingredients: muscat wine, sugar, lemon thyme
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Get Iced Mexican Chocolate Express Recipe from Food Network
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Brussels sprouts have never been so wonderful.
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Get Dad-hattan Recipe from Food Network
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Use this basic recipe to make your favorite flavored latte with a home espresso machine.
Ingredients: milk, syrup, brewed espresso
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Get Movie Theater Candy Sundae Bar with Hot Fudge and Caramel Sauces Recipe from Food Network
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Whole strawberries and sliced rhubarb make a delicious filling for a classic pie with a woven lattice crust. Make your own pastry, or buy premade crusts. A sprinkle of cinnamon sugar adds just the right touch.
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Strawberries and rhubarb combine to make a sweet, fruity filling in this coffeecake. Add nuts to the streusel topping, if you like.
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This tender coffee cake, made with fresh or frozen rhubarb, is topped with an almond streusel. Need to feed a crowd? It makes two 9-inch cakes.
cooking.nytimes.com
Here is a delicious introduction to the business of canning, which can seem daunting but is made much easier by the right equipment and a good recipe You’ll combine strawberries, rhubarb vanilla and sugar over heat and then follow standard canning instructions, laid out in the recipe’s instructions It all leads up to summer sweetness in a jar that you’ve made yourself