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There's no baking required to create this stunning, smooth, and creamy cherry-topped cheesecake.
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Apples and roasted pepitas add satisfying crunch and autumn flair to this fresh green salad sprinkled with tangy bleu cheese and cranberries.
www.delish.com
Fire up the grill and tempt family and guests with these robustly flavored burgers spiked with picante sauce.
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This char-centric recipe uses a heavy skillet to give the corn and okra a superb edge.
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The lemon mint syrup here enhances the sweetness of fresh berries. It would also be nice to sweeten iced tea.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 40 minutes, plus 2 hours' marination. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This method of flame-roasting a whole winter squash, just as you would roast a bell pepper, comes from the San Francisco chef Dominique Crenn Surprisingly, the skin becomes soft, smoky and entirely edible (The dish can also be made with squash chunks: see note at the end of the recipe.) Caramelizing the fragrant mash at the last minute brings out the sweetness and smoke, and a fresh herb sauce brings it back to earth
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If you are looking for a pumpkin dessert, try this mug cake with pumpkin puree, almond flour, and coconut oil that is dairy and gluten free.
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Penne pasta with Italian sausage, mushrooms, and savory pumpkin sauce is a warm and comforting dish for fall nights.
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A wonderful holiday dessert filled with holiday flavors!
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The sweetest pumpkin patch you ever did see.
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Pumpkin, acorn squash, and sweet potatoes are mashed together in this silky and satisfying soup.