Search Results (1,819 found)
cooking.nytimes.com
These substantial breakfast muffins are sort of like bran muffins, but they have a little crunch When I make a batch, I freeze what doesn’t get eaten the first day and thaw them in the microwave.
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Spice up your dinner with crisp sesame salmon served with a thick, cool, and creamy avocado lime sauce!
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It's hard to tell that this moist, decadent chocolate chip banana bread is gluten-free!
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A delightful Pie that combines bread pudding and apples with a crumbly streusel topping.
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Fall in love with these cinnamon spiced cupcakes! Apple butter adds a whole new twist.
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A delicious recipe for ground beef gyros.
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This recipe is based on the proportions Alice Medrich uses in her heavenly Labne/Lebne/Lebneh Tart from Pure Dessert (buy that book if you haven't already...
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This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.
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Spicy with a milky creaminess, this robust stew came out of a craving for Indian food and a bunch of fresh organic produce from a local farm. A perfect meal for...
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Get 18th Century recipes for Onion Pie and French Canadian Pea Soup Recipe from Food Network
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This moist whole wheat banana bread spiced with honey and nutmeg and sweetened with honey makes a delicious lunchbox or teatime treat.
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I couldn't ever find the perfect Waldorf salad - one that wasn't too mayonaise-y tasting, yet one that still held enough of the original flavor to be called a Waldorf. So I mixed and matched and experimented, and finally came up with a perfect twist on the classic Waldorf Salad recipe. Now I get requests for it at every family get together!