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Michael Bulkowski, chef of Revolver restaurant, serves his tomato soup with squash pickles and a grilled cheese made with zucchini bread.
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Get Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone Recipe from Food Network
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A recipe for zucchini cupcakes that are light in texture, spiced with cinnamon and nutmeg, frosted with tangy buttercream, and topped with toasted pecans.
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Get Grilled Tandoori -Yogurt Marinated Lamb Shoulder with Grilled Onions and Green Beans Recipe from Food Network
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This Greek baked pasta dish layers ground lamb, roasted eggplant, feta, and penne into a hearty fall or winter casserole.
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This zucchini cake recipe is like zucchini bread but lighter; it's frosted with a tangy buttercream frosting and coated with toasted pecans.
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Country-style ribs have enough rich porkiness to stand up to the strong flavors of Latin America, so, here, they are coated with an aromatic spice rub that gets some smoky heat from chipotle peppers, then braised in a combination of citrus juices and beer To avoid burning the spices, the ribs are coated with spice rub only on the side that doesn't get browned Though the pomegranate seeds are not essential, they do add a nice hit of tartness and texture.
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Get Gluten-Free Pumpkin Spice Cream Puffs Recipe from Food Network
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This cake is a showstopper that a baker with rudimentary skills could pull off The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt Seemingly complicated, but surprisingly simple.