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cooking.nytimes.com
Coat a tender butter cake with a pomegranate glaze and candied walnuts, and watch the whole thing disappear.
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Don't mash these potatoes very much; they aren't meant to be smooth.
cooking.nytimes.com
This recipe is by Jonathan Reynolds and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This savory whole-wheat bread pudding has Greek overtones, with the dill or mint and feta cheese Make sure to squeeze as much water as you can out of the grated squash, or the dish will be too watery.
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Late summer fritters veganized
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Get Conch Rolls Recipe from Food Network
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If you're a 49ers fan, then this fiery red and gold pizza will be the perfect mid-game meal.
cooking.nytimes.com
I have given you several winter squash gratins over the years; this is my favorite to date, because of the sweet layer of flavor of the roasted squash and the texture of the black quinoa.
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Turkey gravy can be the crown jewel of your meal, making the potatoes and stuffing so moist and flavorful. This version enhances the savory taste of the precious pan drippings with a homemade turkey stock that's simmered for hours.
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Get Buffalo Chicken Dip Recipe from Food Network
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Enjoy the tastes of the season year-round with this recipe for DIY pumpkin spice lattes.
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Banana blueberry muffins have a hint of lavender stirred into the batter for a freshly fragrant muffin. Serve warm with soft butter, if desired.