Search Results (12,149 found)
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This apple cranberry pie is one of our favorite pies to make for Thanksgiving or the holidays! Flaky buttery crust, spiced apples mixed with dried cranberries and brandy.
cooking.nytimes.com
This recipe dresses up the chowder with chorizo and pan-fried hake, an inexpensive cousin to cod.
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This is a simple and savory stove top pot roast made with turnips, carrots and potatoes.
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Browned, buttery turnips get a boost of flavor from a sweet poppy seed vinaigrette.
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Watermelon, baby cucumbers, feta cheese, mint, and red onion are tossed together in this summer salad recipe.
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Butternut squash and sweet potatoes combine perfectly in this pureed soup.
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This is a tasty Latin side dish, that I always enjoy making. It's a great alternative to french fries or potatoes. This is also great if your looking for a real, ethnic appetizer or tapa!
Ingredients: french, canola oil, lime
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Canned yams are glazed with butter and brown sugar, topped with marshmallow, and baked in this satisfying Thanksgiving classic.
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Three tried and true methods for making GREAT homemade chicken stock. One method involves simmering a chicken carcass with vegetables. The other methods require sautéing chopped pieces of backs and wings first, before simmering with water and veggies.
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Sautéed cauliflower, onions, and bacon, tossed with pasta, Parmesan and toasted panko. So good!