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cooking.nytimes.com
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
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A soft flavorful teacake with chewy raisins and citron. This recipe was passed down to me from my aunt.
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A beautiful fresh fruit tart with strawberries, blueberries and kiwi slices on a cream cheese filling.
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Brown sugar custard layered with bananas and peanuts -- homemade goodness.
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There are lots of pecans and coconut in this sweet and gooey pie that 's quick to whip up. Butter, sugar, coconut, flour, eggs and water are combined, poured into a pie shell studded with pecans, and baked.
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A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
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A spiced sweet potato cheesecake filling is poured into a homemade pecan pie crust in this rich dessert perfect for fall entertaining.
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Baking buttermilk-marinated chicken breast pieces in a coating of instant mashed potato flakes results in crisp, browned chicken that your family will love.
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This rich sweet potato cheesecake with a graham cracker and pecan crust has a rich and creamy texture your Thanksgiving guests will love.
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Make Mexican empanadas from scratch using this basic, 5-ingredient recipe that makes a versatile dough for either sweet or savory turnovers.
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A yummy casserole with the delicious flavor of New England style clam chowder. Easy to make and very hearty. A great weeknight supper.
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This is especially good on a cold winter night along with hot rolls.