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cooking.nytimes.com
A slab pie is nothing more than a regular pie writ large Baked in a 9-x-13-inch pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies The filling was inspired by an e-mail from Pete Wells, our restaurant critic, who mused about his ideal Thanksgiving dessert; the brown sugar, ginger and rum give it a complex and more autumnal flavor than most apple pies
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Bartender Alan Walter created this refreshing drink during the summer months when he had already used the restaurant's supply of fruit for drinks.
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Like an old-fashioned soda-fountain drink, this mocktail relies on a delicious, small-batch syrup.
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Golden Delicious apples hold their shape after they are caramelized with sugar and maple syrup, making them a perfect choice for this clever, giant one-pan pancake.
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The only breakfast you do to eat all fall. Stuffed with oatmeal, cinnamon, and maple syrup, these baked apples are a good-for-you start to the day.
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Get Cranberry Sauce Recipe from Food Network
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Maple syrup and cinnamon combine beautifully with apples and pears to create this delicious sauce.
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A rum drink spiced with cinnamon, allspice, and vanilla.
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This caramel is made with white sugar, corn syrup and non-dairy creamer.
Ingredients: sugar, corn syrup, salt, vanilla
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Get Slow Burn Recipe from Food Network
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Get Homemade Marshmallows Recipe from Food Network
Ingredients: gelatin, sugar, corn syrup, salt, vanilla
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Refreshing and bubbly, this elixir is your new go-to cocktail.
Ingredients: mint, cucumber, vodka, lime juice, syrup