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Let apples fill your kitchen with the sweet smell of the fall harvest.
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Quick and easy pork rub with common spices brings the flavor to these oven-baked pork chops.
cooking.nytimes.com
Briar Handly left Vermont for the Rocky Mountains as soon as he finished high school “I didn’t have much of a plan beyond skiing,” Mr Handly said
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
The star of this herb-flecked Persian-style rice recipe, by the actor and food blogger Naz Deravian, is the lavash tahdig — a crisp, buttery layer of toasted lavash flatbread at the bottom of the pot Break it into pieces and use it to garnish the platter of rice, making sure everyone gets a piece The rice itself is highly fragrant, scented with dill, mint and whatever other soft herbs you can get, along with heady saffron
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This is a favorite in our house during rhubarb season. My husband who doesn't care much for rhubarb loves this pie. It has a creamy sweet tart tang.
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These brownies are delightful even without eggs. For vegan brownies just substitute soy based margarine for the butter.
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Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy.
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Strawberries and rhubarb are baked with just enough crumb topping for this bubbling cobbler. Serve with ice cream or whipped cream.
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This is a denser version of the traditional banana cake and is very easy to make. You can either steam it in a square baking tin, in individual foil cups or do it the traditional way, in banana leaves.
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Cakes made with applesauce and raisins and spiced with cinnamon, vanilla and a hint of sugar are quickly fried for a hot snack.
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Chewy cinnamon spiced sweet rhubarb with a crumble topping. Try it with apples, too!