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We usually makes this dessert with Arkansas Black apples; the dense, tart apples are harvested late in the season, making them a good Thanksgiving choice. Granny Smiths are an easier-to-find alternative.
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In Ukrainian kitchens, cabbage leaves are often used as cases for soft fillings. These rolls are a little different, because the leaves are filled with a meat stuffing and not primarily a cereal mixture. This makes them 'holiday' fare. For a different flavor, use tomato juice instead of chicken broth.
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Crisp sugared tops give way to tender, buttery cookies sandwiching sweet-tart berry jam. Assembled before baking, the stars' rich dough and fruity filling melt into each other.
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This tangy, savory muffin features Cheddar, Parmesan, bacon, chives and garlic. Cream of mushroom soups helps ensure a moist result.
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These delicious buckwheat waffles are naturally gluten-free! EASY to make, they're crispy on the outside and fluffy on the inside.
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Get Quail Eggs with Asparagus and Walnut Mayonnaise Recipe from Food Network
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Get Escarole Soup Recipe from Food Network
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A light and flavorful meatloaf made with ground turkey, lean ground beef, and plenty of bell pepper, onion, and celery is a great way to sneak veggies into your unsuspecting kids. Make several at once and freeze the extras for later.
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Get Waffles Recipe from Food Network
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Get Mango Teacakes Recipe from Food Network
cooking.nytimes.com
This recipe is by Julia Reed and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Transform Taco Tuesday with crispy cod and crunchy slaw.