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cooking.nytimes.com
Meatballs are not the kind of thing one would usually think of as quick-and-easy-dinner fare All that rolling and frying can take forever, making meatballs a weekend project for a leisurely afternoon There are, however, shortcuts — if you can suppress your perfectionist urges
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White chocolate pumpkin spice muffins are the perfect recipe for crisp fall days.
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Smoked sausage, potatoes, onion, and bacon are combined in a creamy chicken broth in this hearty soup with kale and garlic.
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This moist and flavorful zucchini bread is made healthier using whole wheat flour, low-fat milk, less oil and sugar, and more zucchini.
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Tender tilapia fillets are seasoned with lemon and herbs, and served over Parmesan pasta for a light, fresh taste.
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This recipe is packed with brain boosters like spinach, strawberries and pecans. It also has a delightful curry dressing.
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One of our all-time favorites, this recipe for moist devil's food cake with Mrs. Milman's Chocolate Frosting is adapted from Martha Stewart Living, February 2006.
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It is a pizza made with a crisp rice crust, chocolate sauce, fruit and whip cream. It's great for camping and birthdays. I love it!
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Here's how to make a classic tiramisu, step-by-step. Made with whipped egg yolks, sugar, rum, mascarpone, and whipped cream, layered with coffee-dipped ladyfingers. Great make-ahead dessert for Christmas, Thanksgiving, and holiday parties.
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Forget the complicated Cantonese Hot and Sour Soup with a million ingredients! This is an authentic central Chinese version that will warm your heart and your palate without sending you on a hunt for ingredients.
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These flavorful sweet potato waffles, topped with cranberry maple syrup, make a deliciously festive breakfast.
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This is a powerhouse chili that's a snap to make! Just saute onion, beef, and green bell peppers, and then stir in spices, chile peppers and tomatoes!