Search Results (4,013 found)
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This bread has very good flavor, and the texture when toasted is incredible.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Former Lounge Manager John Christinzio created the Peach Pomegranate Martini while working at The Ritz-Carlton, Philadelphia.
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Scandinavians warm chilly nights around Christmastime and after skiing with steaming glasses or cups of glogg, a spiced, red wine-based hot punch seasoned with cinnamon sticks and whole cloves.
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Marinated chicken breasts baked with dried apricots and plums for the High Holidays.
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This is a very delicious variation for Dutch Apple Cake. Simple to make and perfect for fall.
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Get Campfire Cookies Recipe from Food Network
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This sangría recipe uses white wine rather than red along with peaches, banana, orange slices, and apple.
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This sweet potato pie has a rich texture and delicate blend of spices. This southern delicacy is easy enough for beginners to make.
cooking.nytimes.com
Here's a showstopper of a summer pie if there ever was one In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown Don't be intimidated by the lattice top
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Pork loin chops are stuffed with a mixture of couscous, currants, and pine nuts, then coated in marmalade, and baked.