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Spice up roasted pecans with four different kinds of pepper, plus hot sauce. Not sweet, and very zippy.
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Grand Marnier lends wonderful flavor to this gorgeous fruit cake.
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Get Lemon Meringue Pie Recipe from Food Network
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 crispy version of Noel bars with the extra treat of cherries!
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)
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Sweet and salty flavors combine to make this irresistible salad.
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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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Pecans and sugar melded in the microwave -- voila, they're pralines!
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Dried cranberries and golden raisins sparkle in this mix of nuts and snack sticks.
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Get Pandolce Genovese Recipe from Food Network
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Fudge filled deliciousness!