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cooking.nytimes.com
Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Get Apple Crisp Recipe from Food Network
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Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful (with a bit of chocolate and a bit of vanilla, a little cold and a little heat) is pure romance.
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Banana cream cake is topped with a creamy banana-flavored frosting for a sweet cake with a hint of cinnamon.
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Spicy bloody mary mix brings a surprisingly tasty tang to broiled salmon fillets! This recipe is quick, simple and delicious, requiring approximately 30 minutes for marinating.
Ingredients: salmon, bloody mary mix
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Mango cake topped with almonds is delightfully moist and delicious thanks to a sweetened mango pulp added to the batter.
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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A moist cranberry-orange quick bread recipe.
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I love making pickles and stumbled across an old pickled pumpkin recipe a few years ago. Using the recipe as a starting point, I made some changes and came up...
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A spooky Halloween party punch made with sparkling apple cider, gin, lemon juice, and Green Chartreuse liqueur.