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Every Thanksgiving I give these pie treats out to friends and neighbors as thankful gifts! Everyone always complements me on the taste, and many didn't even realize...
cooking.nytimes.com
This recipe is by Jill Santopietro and takes 50 minutes, 1-2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
This Chinese-inspired salad has complex flavors and is quite refreshing At the market, choose eggplants that are firm and shiny; they will taste sweeter and have fewer seeds Make it several hours ahead or up to a day in advance
cooking.nytimes.com
This fast-assembled salad, perfect for Thanksgiving leftovers, is nothing more than shredded turkey under a satay-like sauce of peanut butter, chile bean and Chinese vinegar, with some shredded lettuce and chopped cucumbers It’s gloriously wolfable and easy as well.
www.allrecipes.com
These homemade persimmon cookies taste great and are easy to make.
www.allrecipes.com
I have been making these spicy cookies for about 30 years, and they are always a hit! I have tweaked the recipe over the years, and they are truly addictive!
www.simplyrecipes.com
Homemade Root Beer, it's EASY! Kid-friendly version made with the roots of sassafras plants, spices, and molasses.
www.allrecipes.com
Very soft, moist oatmeal cookies with bananas. Very yummy!
www.allrecipes.com
These big oatmeal breakfast cookies have the flavors of maple syrup and bacon.
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This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
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A shimmery and bubbly cocktail made with Goldschläger, lemon juice, and brut champagne.