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A wonderfully moist persimmon bread scented with cinnamon, nutmeg, allspice, and cloves.
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This fresh pumpkin soup seems straightforward since it's made with the standards-- fresh sugar pumpkin, onions, curry powder, garlic, light cream, and chicken stock--but there's also a tasty, surprise ingredient: peanut butter!
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Chef David Chang's family tradition holds that each of his relatives bring their own "famous" dishes to Thanksgiving dinner. Try this brussels sprouts recipe, which has been David's own famous dish for six years now.
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Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
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Spicy and sweet - ginger, garlic, chili powder, and curry paste are just a few of the flavors in this tomato chutney. Best made with tomatoes fresh from the garden.
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This English Christmas cake is lovely in texture and taste. It just has one difference -- no chopped mixed peel.
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Get Baby Ruth Candy Bar Recipe from Food Network
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Made with fresh roasted pumpkin and flavored with a unique blend of citrus peel, coriander, star anise, cardamom, cinnamon, ginger, and Sichuan peppercorns.
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These milk chocolate chip and oat cookies made with coconut oil instead of butter are a quick and easy afternoon snack or lunchbox treat.
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This flavorful Concord grape pie is topped with a crunchy oat streusel.
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A warm graham cracker crunch to top your ice cream with! Really tasty, really easy!