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Substitute coconut flour for all-purpose flour to make gluten-free coconut crepes. Roll crepes around your favorite filling and sprinkle confectioners' sugar over the top!
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The marinade for these roasted chicken thighs gets a huge boost from Sriracha mixed with mirin, soy sauce, butter, and lime juice.
cooking.nytimes.com
This recipe is by Jacques Pepin and takes About 20 minutes, plus refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cinnamon, limes, water, honey, red wine
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Silken tofu and almond milk are blended until creamy in this vegan matcha green tea ice cream you can enjoy if you're lactose intolerant.
www.delish.com
A pull-apart breakfast bread stuffed with a creamy pumpkin filling? Yes, please.
cooking.nytimes.com
While you can flambé pretty much any confection that’s soaked in a high-proof spirit, a baba au rhum is one of the booziest options It’s based on an airy but rich yeast dough, which can absorb more liquor than your average cake without falling apart And, unlike crepes, it’s easy to serve to a crowd
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Get Sandy's Potato Salad Recipe from Food Network
cooking.nytimes.com
This recipe is by Melissa Clark and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.simplyrecipes.com
Apple-Cinnamon French Toast Muffins! Bake them right away or the next morning. Leftovers reheat well for weekday breakfasts.
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
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Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
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Atlanta chef Anne Quatrano says these brownies have three pertinent flavors: chocolate, butter, and walnuts.