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Do not wait a moment longer than you must: Quick-rise yeast hastens the process in this ultra-rich and sweet egg bread.
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Eat well, eat healthy with this herbed chicken sauteed with mushrooms and Marsala wine.
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Pick your favorite type of berries, and enjoy them baked with oats and wheat germ in these moist muffins!
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Steam a batch of these vegan rice cakes made with gluten-free rice flour, tapioca starch, coconut milk, and optional food coloring for a kid-friendly dessert.
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These paleo and vegan sunflower banana muffins are also egg-free, made with bananas, flax seed meal, coconut flour, and sweetened with maple syrup.
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Chef John's spiced pumpkin cheesecake takes time, but the fluffy texture and rich flavor is worth the wait.
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Cheddar thumbprint cookies are filled with hot pepper jelly for a savory appetizer for your next party.
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I'm not sure if these brownies are good, or if I like them just because they're the ones my mom made.
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A sweet stovetop confection made with milk, sugar, semolina, butter, and a hint of cinnamon.
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Paleo-friendly tortillas made with almond meal are quick and easy and perfect for wrapping your favorite veggies.
Ingredients: almond flour, eggs, honey, salt, butter
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Rhubarb is one of the first flavours of spring and these delicious bars have just the right amount of sweet and tang.