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A mayonnaise sauce made with hard-boiled eggs instead of raw, with the addition of capers, chervil, gherkins, and Worcestershire.
www.allrecipes.com
This vegetarian Japanese-inspired miso soup has pumpkin, tofu, and buckwheat noodles garnished with green onion, sesame seeds, and pickled ginger.
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These crispy, slightly spicy cookies full of crystallized ginger are a quick and easy treat that pair well with a cup of tea or coffee.
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What could be better? White chocolate, cheesecake and blueberry topping!
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Sweet, chewy dried apricots add flavor and texture to these healthy oatmeal muffins.
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Putting panko in the meatballs instead of breadcrumbs yields a much lighter product.
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David Guas remembers this comforting dessert from the buffet spreads at family events.
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Add strawberry puree to traditional sugar cookie dough to create these chewy, fruity, and delicious strawberry sugar cookies.
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These candy coated walnuts are easy to make when you need a quick snack or gift. Walnuts are coated in egg whites, sugar and butter, and baked.
Ingredients: egg whites, sugar, butter, walnut
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Simple and delicious, this frozen pudding pop is made with 100 percent pure vanilla extract.
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Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish. I use light mayo and sour cream to keep it healthy. Serve on lightly toasted wheat rolls with lettuce and tomato.
cooking.nytimes.com
This recipe is by Elaine Louie and takes 1 1/2 hours. Tell us what you think of it at The New York Times - Dining - Food.