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cooking.nytimes.com
This recipe for rotkraut, a tart dish of pickled red cabbage simmered with warm spices in a dry red wine, came to The Times from Debbie Himmler of Cincinnati The dish, a nod to her grandparents’ German heritage, makes regular appearances on her family’s Thanksgiving table, but can be served year round It’s best prepared a day or two ahead, and also freezes well — a real boon if you’re planning a big meal
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The tangy flavor of rhubarb combines well with apples in a fruity crisp baked with a crumbly topping of brown sugar, butter, and quick oats.
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Get Apple Strudel Recipe from Food Network
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Get Red Cabbage Slaw Recipe from Food Network
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Peeled and sliced apples arranged in a thin layer between flaky crusts.
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Sweet, spicy apple chunks, sausage, and Cheddar cheese add loads of flavor to this egg and bread cube casserole that's perfect for brunch.
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A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy.
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Get Mamo's Apple Strudel Recipe from Food Network
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Enjoy this oatmeal apple crisp recipe with ingredients and easy step-by-step directions from Chowhound.
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This is a very moist Bundt cake that lets you use up those apples that might be going soft. My family loves this. It is a Fall tradition at our home.
cooking.nytimes.com
This simple, rustic cake is perfect for a holiday celebration or any other occasion.
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Get Apple-Walnut Galette Recipe from Food Network