Search Results (20,395 found)
cooking.nytimes.com
This recipe is by Marian Burros and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
This rich and hearty keto-friendly meal is perfect for those on low-carb diets. Serve it with your favorite vegetables or veggie 'rice.'
www.delish.com
A refreshing accompaniment to grilled meats, this herbaceous salad is reminiscent of Middle Eastern tabbouleh.
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Apple pie is baked on top of a caramel-pecan layer, then inverted after baking.
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The alternative additions of flaxseed meal, almond milk, and applesauce to these waffles produce light, fluffy, vegan deliciousness.
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A delicious crispy and sweet, yet mildly spiced beef stir-fry recipe. Great served with steamed rice and broccoli.
cooking.nytimes.com
Originally a slushie of sorts devised by the legendary chef Escoffier, Punch Romaine is perhaps best remembered, according to Talia Baiocchi and Leslie Pariseau in their book, "Spritz," as “the sixth course of the Titanic’s final first-class dinner.” If you can get past the drink's tragic history, this updated version (adapted from Spritz) is beautiful — and beautifully refreshing.
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These authentic egg-free Australian cookies are made with oats, coconut, and golden cane syrup.
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Watermelon rind is cooked in a syrup infused with basil and spearmint then dehydrated into sweet, chewy candy in this 5-ingredient recipe.
Ingredients: watermelon, water, sugar, spearmint, basil
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A delicious chiffon pie made with freshly grated coconut and a vanilla wafer crust.
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Thinly-sliced beef is flavored with a complex, sweet and salty marinade with pear juice, soy sauce, garlic, and sesame seeds, then grilled with optional mushrooms and onions for an authentic Korean dish.
www.chowhound.com
A healthy portobello mushroom and poblano chile fajitas recipe.