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The classic holiday treat flavored with vanilla, nutmeg, and pecans.
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This recipe is by Barbara Kafka and takes 30 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
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Get Bratwurts with Sweet-and-Sour Cabbage Recipe from Food Network
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Get Beets With Creamy Balsamic Vinaigrette and Mint Recipe from Food Network
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Get Rainbow Roasted Vegetables Recipe from Food Network
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A sweet and spicy chutney made with tomatoes, peaches, apples, celery and onion that's very addictive. So easy to make you'll find yourself adding this to just about any dish!
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The bread salad gets a delish upgrade with peaches instead of tomatoes.
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Get United States of Potato Salad Recipe from Food Network
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Slather this spicy sauce made with plums, currants, onion, vinegar, and spices on pork chops, chicken, or lamb.
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This dish from Yotam Ottolenghi, a chef and an author of "Jerusalem," the beloved Middle Eastern cookbook, takes inspiration from a city where fig trees grow in abundance Roasted sweet potatoes, along with wedges of fresh figs, are piled onto a plate, drizzled with a green onion-chile sauce and a balsamic reduction then dotted with generous pats of goat cheese Do plan ahead, as this recipe does require a bit of preparation, but it's easy work that's more than worth it.