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These are inspired by Patricia Wells’ “Chanteduc Rainbow Olive Collection” in her wonderful book “The Provence Cookbook.” It is best to use olives that have not been pitted.
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While trying to use up some excess sourdough starter, I developed this recipe. The scones come out really tender and moist and my kids love the cinnamon-y taste from the apple pie spice.
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This recipe is great on anything--brats, hotdogs, and hamburgers. If you like it hot, you can add jalapeno peppers for a little spice.
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Get Fried Green Tomatoes with Shrimp and Remoulade Sauce Recipe from Food Network
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Cream cheese is the unusual visitor to this enchilada recipe, adding a creamy component to a favorite Mexican standard.
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The autumnal bounty of apples and pears makes this maple syrup and pumpkin pie spice-flavored crisp recipe a fall natural.
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"This is a wonderful, spicy dill pickle with a nice hint of sweetness. Plan to at least double the amount of crushed red pepper if you like it REALLY spicy...YUM!"
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Orange zest adds a layer of flavor to these cranberry and pumpkin muffins.
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Everyone loves these cookies!!!
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A perfect hot toddy for a snowy winter night! Easy to make, delightful to drink, warms you inside-out.
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Get Lasagna of Roasted Butternut Squash Recipe from Food Network