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These yummy muffins are packed with whole wheat flour, flax, wheat germ, and lots of chocolate!
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Todd Gray, the chef and owner of the Equinox Restaurant in Washington, developed these apple cider sufganiyot as a nod to his wife's Jewish heritage (he's Episcopalian), serving them with blueberry-ginger jam at his restaurant during Hanukkah We like to throw a batch together anytime we crave the taste of autumn.
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Get Apple Crisp Recipe from Food Network
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Warm cake topped with melting ice cream is a traditional endnote to a special occasion. And every spoonful (with a bit of chocolate and a bit of vanilla, a little cold and a little heat) is pure romance.
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Mango cake topped with almonds is delightfully moist and delicious thanks to a sweetened mango pulp added to the batter.
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Bread flour, yogurt, and hints of honey go into the dough for these whole wheat English muffins that are toasted with ghee and finished in the oven.
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Marzipan and sliced almonds are sprinkled over this fragrant white cake that gets its light and tender texture from whipped egg whites.
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Green chiles and sweet potato mingle with the sweet heat of Mexican chorizo in a match made in chili heaven.
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This recipe is by Elaine Louie and takes One hour and 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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A moist cranberry-orange quick bread recipe.
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Get paleo diet-friendly crepes using coconut flour, almond milk, and this recipe.