Smoked acorn squash and wild rice bisque blends fire-kissed squash, sage, thyme, and chili flakes into a velvety bowl, finished with chewy wild rice and a squeeze of lemon for brightness.
Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.
This no-bake orange yogurt pie features a toasty coconut bran flake crust, creamy orange jelly yogurt filling, and bright mandarin segments on top. Light, tangy, and ready with minimal effort.
Fish and corn chiles rellenos Hunter-style: roasted poblanos stuffed with flaked sole, sweet corn, crispy potatoes, onion, and Monterey Jack. A Mexican coastal twist on the classic.
Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.
Crunchy oat, cornflake and coconut cookies sandwiched with chocolate cream cheese filling. Retro-style double crunchers with texture contrast in every bite.
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