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Creamy, cheesy custards bake inside caramel-lined ramekins to create this gorgeous hybrid between cheesecake and flan.
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This quick and easy kale and apple salad is ready in less than 30 minutes and will be the talk of the potluck, even among the kids!
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Healthy yet hearty, this vegetarian dish of lightly pan-fried crispy tofu and buttery soft sweet potatoes is a meal that will leave you feeling satisfied.
cooking.nytimes.com
A creative and fun way to enjoy a great fall and winter vegetable: crunchy “buns” of roasted brussels sprouts with a tasty middle -- a confit of caramelized onions, tangy mustard and savory tempeh -- that makes for “dreamy bites of pure umami goodness," said Marla Rose of Berwyn, Ill who sent us this special recipe.
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Made with coconut and almond flour and bursting with lemon flavor, this cake makes an excellent low-carb, gluten-free, or paleo treat.
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Get Farro, Roasted Beet and Goat Cheese Salad Recipe from Food Network
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These little yeast-risen dough puffs are deep-fried to a golden brown, then drizzled with honey syrup and sprinkled with cinnamon. They're popular all around the Mediterranean, especially in Greece, and are beloved as a Hanukkah treat among Sephardic Jews.
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Start to finish, these easy cranberry-walnut biscotti take only about an hour to make and are delightfully scented with vanilla, almond, and orange zest.
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These tender and tasty cake mix cookies are sure to be a hit when sandwiched with the homemade coconut cream cheese icing and decorated with chopped pecans.
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Spinach and romaine lettuce combine with chopped hazelnuts, juicy golden raisins, red onion, creamy avocado slices, and mini shredded wheat cereal biscuits. The delicious dressing features sugar-free strawberry preserves, aged balsamic vinegar, and extra-virgin olive oil.
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Brown rice, garlic, spinach, eggs, sausage, and cheese are cooked up in a skillet to produce this delicious breakfast recipe.
cooking.nytimes.com
I know the potato salad I suggest is in culinary terms very un-American I resolutely believe, however, that potatoes are so much better dressed in oil and vinegar (but it must be good wine vinegar) than blanketed in mayonnaise.