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11/20/2009
Scraping a vanilla bean into pound cake batter gives it a flavor boost. These mini-cakes are even more mouthwatering drizzled with a butter-rum topping. Continue...
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Source: All That Splatters
11/19/2009
These untraditional chocolate chip cookies are fantastic for fall. Substitute molasses if you can't find treacle. Continue...
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Source: A Bowl of Mush
11/19/2009
A harvest's worth of autumn vegetables and grain are used in these satisfying stuffed squashes. (You'll have to scroll down to get to the recipe.)
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Source: Vegetarians in Paradise
11/18/2009
Don't let the woes of the recent pumpkin shortage get in the way of making these scones. If you have canned pumpkin, you can use it in this recipe; or try roasting off acorn, butternut, or another winter squash. Continue...
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Source: A Dash of Sass
11/17/2009
Root beer and chocolate combined make for one richly delicious Bundt cake. The creamy frosting is root beer–flavored as well. Continue...
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Source: Gastronomy
11/16/2009
This hearty, autumn-inspired soup will keep you full and satisfied. Replace the chicken stock with vegetable stock if you're cooking for vegetarians. Continue...
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Source: My Man's Belly
11/16/2009
Parmesan, lemon zest, and pine nuts turn ordinary bread crumbs into a magnificent crust for chicken cutlets. Topped with taleggio, prosciutto, and a chunky fresh tomato sauce, this is a delicious entrée for a sit-down family meal. Continue...
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Source: Italian Food Forever
11/16/2009
The sugary coating not only gives these moist chocolate cookies a nice and crispy exterior, but it gives them a beautiful color, too. Continue...
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Source: All That Splatters
11/16/2009
In Sweden, these shortbread cookies are traditionally cut into star shapes and garnished with pearl sugar, which can be found at specialty baking stores and online sources.
Issue #125
Source: Saveur
11/14/2009
Melting semisweet chips pair deliciously with spicy crystallized ginger in these muffins that make great use of the candied root. Continue...
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Source: Oishii
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