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This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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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Get Kale Slaw Recipe from Food Network
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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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A cherry crisp using sour pie cherries that has an oatmeal crunch topping. This is delicious warm from the oven with ice cream. Fresh, frozen, or canned cherries may be used.
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Get Blueberry-Oatmeal Crisp Recipe from Food Network
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Honey and molasses gives this classic summer dessert of rhubarb and strawberries an earthy sweetness.
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Get Strawberry Rhubarb Crisp Recipe from Food Network
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A combination of sweet, tart tastes combined in this super easy dessert. Good warm with ice cream on top.
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Get Strawberry Rhubarb Crisp Recipe from Food Network