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cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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Strawberries, blueberries, raspberries, and blackberries combine in this sweet jam.
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Spiced and reduced red wine is combined with red currant jelly and mixed into basic mayonnaise. This pairs well with cold meat, especially roast beef.
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Vanilla vodka adds a smooth flavor to this orange and cranberry combination.
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Everything you love about pumpkin pie but without the fuss of the crust, these custards are creamy and spiced just right.
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This recipe is perfect on its own for a light meal or paired with meat as a side dish. Recipe courtesy of It's About Time: Great Recipes for Everyday Life by Chef Michael Schlow.
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Fresh pasta sheets baked with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
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Deli sliced maple-turkey is layered with bacon and Swiss cheese on black raisin bread (or any style raisin bread) to make a sweet-savory grilled sandwich.
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Caramel Apple Monkey Bread! This pull-apart loaf is layered with fresh apples and drizzled with an apple cider caramel. The dough can be made ahead.
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Frosted molasses bars made with raisins and a coffee flavored icing. Dee- licious!
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These carrot muffins made with chickpea flour, molasses, and applesauce are a delicious breakfast or lunchbox treat with warm fall spices.
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Instead of a crumble topping, these raspberry-rhubarb cobblers are topped with a sweet, flaky biscuit.