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Pumpkin spice muffins are studded with pecans and vegan carob chips.
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The fun idea here is to make vegetables part of the dressing. Scott Conant sautés strips and cubes of parsnip, carrot, squash, and celery root with thyme, vinegar, and oil, then uses them to dress the Bibb lettuce.
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This Mojito margarita recipe joins two cocktails into one drink with mint, tequila, lime juice, falernum, and sparkling water.
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Fresh fruit salsa is served over seasoned chicken breast to deliver a simple and versatile dish that is sure to delight. Swap the chicken for a white fish for another option.
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This Asian-style recipe coleslaw uses pre-packaged coleslaw mix and ramen noodles as well as an artificial sweetener in the dressing for a delicious alternative to the creamy summertime classic.
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A yummy variation on traditional Mexican green rice (arroz verde) with Chihuahua cheese and crema which makes the rice creamy and cheesy.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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Everything you love about orange, cranberries, and pecans, made into a big, moist, yummy sheet cake. Despite the name, you don't need pudding mix.
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A healthy, hearty autumn soup balancing celery root and potatoes with a hint of apple.
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The natural sweetness of three types of berries bring their wonderful, fresh flavor to this tasty summer drink.
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A classic Japanese chicken curry recipe with sweet potatoes.
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A light, fluffy, and eggy sponge cake baked in an angel food cake pan makes a perfect Passover treat. It's flavored with orange and lemon peel and made with potato and matzo meal cake flour.