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cooking.nytimes.com
This recipe is by Marian Burros and takes 7 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This hummus turns out just the way I like it every time. I think you'll love how the distinct smoky flavors of chipotle and pimenton (smoked paprika) balance...
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Dried cherries are reconstituted with almond extract to give this cake recipe a delightful flavor that goes great with coffee.
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There 's plenty of tart lemon in these glazed muffins -lemon yogurt, lemon zest and lemon juice all have a hand in heightening the citrus flavor.
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.
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Raw pumpkin seeds are coated with coconut oil, turmeric, cayenne pepper, and ginger in this healing baked snack with a light spicy kick.
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To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
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A great drink made with coconut rum and pineapple juice, and garnished with a cherry.
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A delicious, low-carb pie that actually tastes great! You, your family and friends will love this one.
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A wonderful, delightful fruit smoothie...it will help you cool down after a hot day in the sun.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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Gorp grows up with unsweetened coconut and crystallized ginger.