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cooking.nytimes.com
This recipe was developed for a special kids' edition of The New York Times, but we've found that people of all ages love it It sounds a little strange, but we promise you, it’s surprisingly delicious It’s easy to make, and anything you don't already have on had can be picked up from the corner store
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Air-fried taquitos are quick and easy to make at home and healthier than deep-fried store-bought ones.
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These vegetarian enchiladas are filled with a hearty mixture of roasted butternut squash, black beans, and goat cheese.
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Once you've soaked your chickpeas, you can use a food processor and an air fryer to quickly bake these spicy falafel patties.
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This retro, family-approved ground beef casserole is topped with fresh biscuits and baked golden brown.
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Avoid deep-frying by cooking these Southwestern egg rolls in an air fryer and achieving the same crispiness!
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Ground turkey, vegetables, and noodles are a winning combination when topped with Mexican cheese in this hearty baked casserole dish.
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This fresh rhubarb and strawberry dessert is like a cross between a fruit crisp and a coffee cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
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This recipe for zucchini-chocolate cupcakes with cream cheese icing is a great sweet treat for summer, when lighter desserts are more appealing.
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For those who aren't big fans of blue cheese, try these meatballs stuffed with feta instead! It's like a surprise in every bite, delivering chicken wing flavor without the mess!
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Make weekday lunch prep a breeze with this sheet pan sausage and veggie meal served over bowls of rice.
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Bread dough is baked in a Bundt® pan and stuffed with muffuletta essentials like ham, cheese, and olives to make this giant party sandwich.