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Perfect in the fall, when apples and pears are at their best, this cinnamon-spiced crisp brings together a flawless blend of smooth, tart, and spicy seasonal flavors. If you prefer, swap out the Cognac here for bourbon.
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This recipe is by Craig Claiborne And Pierre Franey and takes 2 hours 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Treat yourself with this elegant and refined after-dinner delight from Adrianna Adarme of A Cozy Kitchen.
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Get Pear-Pecan Upside-Down Cake Recipe from Food Network
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Get Pork Chops with Pear Chutney Recipe from Food Network
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Get Upside-Down Pear Chocolate Cake Recipe from Food Network
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This sweet but zippy salsa is a great way to use summer fruits and vegetables. Try it on pork or chicken at your next cookout.
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Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.
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Get Really Slow Roast Pork Shoulder with Crispy, Crispy Crackling and Garlic Roast Potatoes Recipe from Food Network
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Get Grilled Abalone Steak and Fruit Skewers Recipe from Food Network
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These are sensational. Flour tortillas are deep fried and shaped into cups, brushed with honey, filled with ice cream balls coated with cookie crumbs and pecans, and then topped with lovely spiced pears.
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Chopped fresh pears, dried cranberries, and orange zest make delicious scones for breakfast, brunch, or tea time.