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A hearty recipe for a ham and cheese breakfast casserole made with bread cubes, cremini mushrooms, and Dijon mustard.
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Trader Joe's make a killer fresh pesto; brighten it up with roasted red peppers in this healthy pasta.
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This is a typical dish from the Dominican Republic. It can be served as a main dish, with a salad on the side, or as a side dish.
cooking.nytimes.com
Those artisanal pickles from the farmers’ market sure are expensive, so don’t throw out the juice in which they’re pickled You can serve the stuff as a shot to accompany a glass of whiskey and a cold beer, as the New York chef Zakary Pelaccio has done, or you can whisk it into the dressing used for coleslaw, as is done here Don’t have any
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Get Cornmeal-Fried Onion Rings Recipe from Food Network
cooking.nytimes.com
A great answer to that eternal question — “What do I do with all these apples?” — apple butter is a sweetened, concentrated, lightly spiced spread that’s smoother than jam and thicker than applesauce and fantastic on buttered toast, thinned with vinegar as a sauce for pork chops, or used to top breakfast treats like pancakes, waffles or biscuits The apples here are intentionally left unpeeled and uncored to take advantage of the extra flavor in the peels and pectin-rich cores (A pass through a food mill or sieve after cooking will pull them out.) As for the ideal apple butter apple — well, there is none
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This luscious apple pie stands tall among its competitors. A mixture of potato starch, sugar, cinnamon, and freshly ground nutmeg seasons the apples and keeps their juices stabilized.
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Cabernet Sauvignon, brandy, apples, and fresh citrus are the key elements of this sparkling sangria you can make the night before a party.
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Get Rainbow Deviled Eggs Recipe from Food Network
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Mini apple turnovers! With puff pastry, apples, gorgonzola cheese, walnuts, honey, and thyme. Perfect little appetizers for fall.
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This eerily strong pumpkin-hued punch is made with white rum, applejack, velvet falernum, Campari, and fruit juice.
cooking.nytimes.com
Chicken soup is one of the most painless and pleasing recipes a home cook can master This soup has all the classic flavors (celery, carrot, parsley) but has been updated for today's cooks, who can't easily buy the stewing hen and packet of soup vegetables that old-fashioned recipes used to call for A whole bird provides the right combination of fat, salt and flavor