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cooking.nytimes.com
Celery is an underappreciated vegetable that brings wonderful crunch, perfume and bitterness to a salad (and no wonder: It’s related to carrots, parsley and fennel) Here it is front and center in a main-dish salad, especially satisfying with a poached egg or some charcuterie on the side Buy full green heads of celery, not the pale hearts, and make sure the leaves are still attached
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Holiday Spice Granola! Oats, almonds, cashews, cranberries, and dried apricots spiced with cinnamon, ginger, and cloves. Great homemade gift or special holiday treat!
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A spice-rubbed pork butt is cooked in a pressure cooker in a sauce of honey, molasses, hot sauce, and garlic. The sweet and spicy pulled pork is then served on a Kaiser roll with homemade coleslaw and barbeque sauce.
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Get Pumpkin Cupcakes Recipe from Food Network
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Get Vegan Wild-Rice-Stuffed Butternut Squash Recipe from Food Network
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Try this easy butternut squash soup recipe with roasted chickpea garnish and red peppers. Slow cooking this is the best way to go.
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Roasting the vegetables first brings deep, rich flavor to this sage-brown butter butternut squash soup--perfect for a chilly fall day.
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Get Pumpkin Pop Cupcakes Recipe from Food Network
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Get Adirondack Bacon BBQ Chicken, Apples and Onions Recipe from Food Network
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Get Pulled Pork Pancakes with JD Syrup Recipe from Food Network
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This is an easy, vegan comfort food recipe your whole family will enjoy. I decided to add a few peas to my "Mac 'n Cheese" recipe today-but instead of using macaroni...
cooking.nytimes.com
Sticky, spicy and full of cranberries, this gingerbread is perfect for the holidays The recipe has been designed to make ahead, and will taste as good 2 days after baking as it does on the same day (It will keep for 4 to 5 days.) To store it, wrap it well, stick it in the fridge and then bring to room temperature before serving