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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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Perfect for breakfast or lunch, these wonderful pita bread sandwiches are filled with chicken sausage, roasted vegetables, and goat cheese.
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Refrigerator cookies, made with shortening, sugar, eggs, and flour, keep well in the freezer for several months.
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Marmite® combined with rice, chicken, and eggs is extremely fragrant and it doesn't even taste strongly of Marmite® at all! Adventurous food fanatics, this is a winner!
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Real party pleasers, these cheese tortellini are shaken up with bread and cornflake crumbs, then deep-fried to a mouth-watering golden brown. Try them dipped in tomato sauce!
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This vintage recipe makes wonderful use of day-old biscuits, baking them with an easy custard to create this chocolate biscuit pudding. Serve this warm with a scoop of vanilla ice cream!
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Trust us, it's better than it sounds.
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Get Yeast Doughnuts Recipe from Food Network
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A recipe for a moist chocolate layer cake with a subtle touch of ancho chile powder.
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Get The Reggie Deluxe Recipe from Food Network
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Get The Reggie Deluxe Recipe from Food Network