3,159 out recipes

An easy spiced double peach bread for the bread machine. Floral and packed with Georgia goodness from down south.

Sicilian caponata with eggplant, olives, capers, pine nuts, tomatoes, and a sweet-sour vinegar-sugar finish. Serve hot as a side or cold on bread as an appetizer.

Choco date cake folds simmered medjool-style dates, oats, and semisweet chocolate chips into a buttery sheet cake. Caramelized date sweetness with melty pockets of chocolate, baked in a 13x9 and topped with whipped cream.

Chewy, loaded drop cookies hiding shredded zucchini inside a brown sugar batter packed with oats, coconut, raisins, nuts, and butterscotch chips. The zucchini keeps them soft and moist while the mix-ins bring all the crunch and sweetness.

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

Spanish-style squid stuffed with ground pork and pine nuts, served in a rich sauce of Ibarra chocolate, almonds, and white wine. Bold Catalan flavors in every bite.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Moist spice cake made with apricot baby food and puréed canned apricots, topped with boiled brown sugar icing.

Oat bran bread machine loaf made with all-purpose flour, bread flour, oat flour, and wheat germ. Dump-and-start recipe on the white bread setting for a soft, nutty everyday sandwich loaf.

Freezer-friendly beef noodle casserole loaded with cheddar cheese and cream soups, topped with crunchy chow mein noodles and cashews for a satisfying Midwestern classic.

I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and they are so yummy, I have made them over and over. They would be great to take camping or on a picnic or just eat them with a loved one, and if you have help making them what could be better.

This challah is not just bread, but also stuffed with spinach, ricotta, herbs and pine nuts, which gives the challah amazingly delicious filling and flavor.

Delicious and crisp cookies, all my family love these cookies!

White chocolate mousse layered over genoise sponge with candied citrus peel, pine nuts, and chocolate curls. A showstopping dessert with bright citrus and creamy white chocolate in every bite.

No-yeast brown seed bread with whole wheat flour, bran, oats, sesame seeds, poppy seeds, honey, and yogurt. A dense, nutty quick bread loaded with seeds and grains that bakes in under an hour.