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These open-faced vegetarian empanadas with a creamy corn filling flecked with spring onions are a classic Argentinean snack or appetizer.
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This tart, adapted from the pastry chef Jacquy Pfeiffer, with whom I wrote a cookbook, is a very simple way to show off the last of the season’s plums Use the same formula for peaches, apricots and figs when those fruits are in season The important thing to remember when making fresh fruit tarts with cut stone fruit is that you need to pack the fruit into the pastry tightly
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An easy and yummy blackberry pie that is thickened with tapioca.
Ingredients: sugar, tapioca, butter, pastry
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Lemon peel provides an added flavor dimension in this apple pie calling for tart Granny Smith Apples.
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Banana bread with walnuts and dark chocolate chunks is easy to prepare in the bread machine and makes a tasty quick bread.
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These appetizers are an explosion of flavor with turkey, crisp veggies, and the zing of chili paste.
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Pineapple preserves tucked inside a decadent, buttery cream cheese dough with a sugar coating.
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Get Plum Tart with Almond Pastry Crust Recipe from Food Network
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This recipe is by Joan Nathan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Get Cabbage Strudel Recipe from Food Network
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.