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Toasted pecans add the perfect amount of nuttiness to this gelato.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 4 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Roasted butternut squash and onions are tossed with spinach, dried cranberries, and nuts for a colorful side dish during the autumn months.
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Prep these spiced oats at night, stick them in the fridge, and in the morning your breakfast is ready to eat before you head out the door.
cooking.nytimes.com
If you're looking to wow your crowd this Thanksgiving, consider these festive eggplant rolls Courtesy of reader Christine Vartanian Datian of Las Vegas, these decadent rolls of Japanese eggplant strips, ricotta and walnuts are colorful and tasty, with an added crunch Ms
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A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.
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A crispy version of Noel bars with the extra treat of cherries!
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Bacon and dates add a sweet and savory component to this delightful chicken salad recipe.
Ingredients: chicken, bacon, mayonnaise, dates, pecans
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Sweet and salty flavors combine to make this irresistible salad.
www.delish.com
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines, apricots) cut into large wedges; or 4 pounds of berries (strawberries, raspberries, blackberries); or 6 pints of blueberries plus 2 tablespoons of fresh lemon juice.
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Fresh greens are tossed with strawberries, toasted pecans, and blue cheese. A lively dressing unites all the flavors into a springtime delight!