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03/20/2013
Rhubarb mousse, a sweet-tart, creamy dessert can be eaten chilled or frozen in ramekins.
Issue #155
03/20/2013
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
03/19/2013
Simple and refreshing, this rhubarb granita recipe is creamier than most and adds strawberries for color and sweetness.
Issue #155
05/15/2012
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
Issue #147
08/10/2011
Recipe for beet ice cream from Jeni's Splendid Ice Creams in Columbus, Ohio.
Issue #140
10/05/2011
A welcome addition to the holiday table, this simple frosted layer cake, from Unity Hall board member Becky, can also be made with homemade puréed pumpkin: just peel and seed your favorite variety of cooking pumpkin, cut it into large chunks, steam or boil it until soft, and mash it until smooth.
Issue #133
10/13/2009
This Mexican take on a Cajun-style bread pudding is studded with cubes of squash and plump raisins.
Issue #124
01/25/2008
A trick we learned while getting this recipe is to make an extra top crust along with the cobbler. This way you can replace the quickly eaten up original, making two cobblers out of one.
Issue #94
11/19/2007
The filling for this pie is adapted from the "Libby's Famous Pumpkin Pie" recipe printed on the back label of Libby's pumpkin cans.
Issue #88
03/12/2007
This basic crumble recipe can use various fruits in season, and may be served alone, or with ice cream or clotted cream.
Issue #65
09/26/2005
This basic crumble recipe is used at Country Choice for various fruits in season.
Issue #65
10/24/2007
Black walnuts have a deeper, more complex flavor that adds a delicious twist to this traditional pie.
Issue #62
03/08/2007
This genteel dessert is a lighter and more refined version of plain old pumpkin pie.
Issue #9
01/23/2007
This warm, frothy custard is a great way to extend your truffle experience to the very end of the meal.
Issue #3
01/23/2007
The tangy flavor of rhubarb combines with a sugary sweet batter to make a comforting dessert.
Issue #2
12/17/2012
Celebrate the holiday réveillon style with a long, decadent dinner of French classics, from roasted oysters with white wine to a rack of lamb with rosemary and thyme. Finish the meal with a show-stopping Bûche de Noël, as well as traditional French shortbread cookies.
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10/03/2012
Developed by test kitchen assistant Phillip Basone, this moist, warmly-spiced cake also makes wonderful muffins.
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05/30/2012
Kick back and relax with his simple, Mediterranean-inspired early summer grilling menu.
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07/14/2010
In honor of her sister, Cast Sugar creates this delightful cake loaded with chocolate chips, walnuts, and grated zucchini. Continue...
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Source: Cast Sugar
06/14/2010
The Perfect Pantry’s luscious whole wheat carrot cake recipe is a marvelous combination of zingy lemon and aromatic carrots. Continue...
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