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Light and naturally sweet pie made with pears, pumpkin and figs without needing to add sugar - unless you want to.
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Chef Deletrain's secret to succulent flavor? Brining the duck breast overnight for a moist and tender result.
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"On a recent trip to Southern France, I was taken with how the air smelled like herbes de Provence," says Food and Wine's Marcia Kiesel. The herbs in the famous blend are delicious with lamb.
cooking.nytimes.com
Everyone loves calamari, but grilling is an easy, delicious alternative to frying Grill the squid whole, then slice it into rings to serve warm or at room temperature, dressed with an assertive vinaigrette — in this case, with ginger, hot pepper, sesame oil and scallions Cooking over hot coals adds a smoky note, but a stovetop grill works well, too
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Close your eyes when you take a bite of these apple pear hand pies with warm spices and a chocolate drizzle, and you can almost hear the crunch of autumn leaves beneath your feet.
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Use a packaged stock if you dont have the real thing.
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Sesame and chili oils add rich flavor and a little kick to naturally sweet snap peas. This versatile side dish has an Asian feel to it, so goes well with Asian dishes. Scale this recipe up or down easily for larger or smaller crowds.
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Get Gina's Pear and Apple Cobbler Recipe from Food Network
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This tender gingerbread cake topped with pear slices makes a wonderful fall and winter dessert.
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Get Waffles with Pear-Cherry Compote Recipe from Food Network
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Get Pear, Apple and Cranberry Crisp Recipe from Food Network
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This recipe is by Florence Fabricant and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.