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Try this delightfully different and delicious recipe for a light and creamy pumpkin pie with ricotta cheese this Thanksgiving.
cooking.nytimes.com
This recipe is by Maura Egan and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Winter's apples and tangerines form the basis for this simple fruit salad you can toss together in minutes.
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BEST Grilled Cheese Panini! With nutty gruyere cheese, tart green Granny Smith apples, and sweet fig jam.
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Pickle that big crop of zucchini in your late-summer garden with an easy, sweet, and tangy recipe that tastes like bread-and-butter pickles.
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Get Shoofly Pie Recipe from Food Network
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Traditional sangria is made with red wine and fruit--this version is spiked with sour apple schnapps and rum, and uses strawberries, grapes and lime.
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Food Network Magazine mastered the recipe — you choose the toppings!
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Amanda Frederickson's recipe for Pecan Pie Tart.
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This is a mock pecan pie, which is quite similar to pecan pie, except that it uses pinto beans instead of pecans.
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This is an easy crust to make ahead and the amounts match the package sizes so there is no need to measure anything! These freeze great. Making pies is easy as all you have to do is thaw the crust and roll.
Ingredients: flour, shortening, lemon lime