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Cauliflower, cucumbers, onions and peppers are pickled in a creamy mustard sauce. My grandmother used to make these many years ago and all of us looked forward to dinner at her home where she would serve them. She is now 98 years old and it is up to her grand daughters to make them for her.
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Chef John lightens up this Korean bar food favorite but keeps the signature stringy, broiled cheesy top that makes this corn and bacon gratin so fun to eat.
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The holiday clafouti is given a twist by replacing the traditional black cherries with cranberries, then baking them in a delicious custard. A perfect addition to your holiday table!
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8 apples baked in a flaky pastry with a sweet cinnamon streusel.
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Made from scratch, this pumpkin pie is fabulous. With lots of wonderful spices, a rich creamy filling, and a sensational cinnamon/brown sugar streusel topping, you can't go wrong!
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These cute cupcakes with a fresh strawberry cream cheese filling and a swirl of whipped cream are like strawberry shortcakes in cupcake form.
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Lightened-up vanilla cupcakes are filled with sugar-free pudding mix, topped with light whipped cream, and given a pretty red and blue star decoration made of fresh blueberries and strawberries for a patriotic dessert that's served cold.
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These scones are light yet hearty and the most healthful of the bunch. Fresh apple keeps them moist, buttermilk contributes tenderness, and oats add a pleasantly toothsome texture.
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Get Artichoke Gratinata Recipe from Food Network
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Moist and slightly sweet brown dinner rolls get their color from a little cocoa and coffee powder. They're like the favorite rolls served at many famous restaurants. Use your bread machine to do the kneading.
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This picnic-friendly salad features gluten-free chickpea pasta with a dairy-free dressing and Mediterranean-style roasted vegetables.
cooking.nytimes.com
This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.