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cooking.nytimes.com
Wild persimmons start to blush along the country roads of Indiana in late September, stealing the colors of sunset and weighing down their trees like Christmas balls They are native to the landscape, unlike the Chinese and Japanese varieties cultivated in California and found in grocery stores Foraging carries on through November, when the fruit claims a place at the Hoosier Thanksgiving table in the form of a dark gold pudding, distant kin to the sweet persimmon bread offered to early colonials by the Cherokee
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Double chocolate gluten-free cookies are easy to prepare with a variety of flours including sorghum flour, creating a chewy and delightful treat.
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A modern version of an old-time favorite uses premade pie crusts to make this three-layer apple pie, baked in a cast iron skillet.
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Get Chocolate Cupcakes and Peanut Butter Icing Recipe from Food Network
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A rich recipe for moist chocolate–peanut butter Bundt cake. The cake is finished with a bittersweet chocolate glaze and roasted peanuts.
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Get Chocolate Cupcakes and Peanut Butter Icing Recipe from Food Network
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This fall pear recipe is flavored with ginger and walnuts, served in a crispy phyllo basket, and topped with tangy whipped cream.
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Homemade cream of celery soup with celery, onion, leeks, garlic, stock and a little cream.
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A rich three-cheese spaghetti squash gratin recipe.
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A flavorful, healthy alternative to plain mashed potatoes.
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A comforting and delicious casserole featuring chicken, veggies, tons of cheese and of course always smooth, firm and delicious NO YOLKS® Noodles.
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Hearty granola and cornmeal give these scones a more complex flavor.