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cooking.nytimes.com
The vegan chef Jenné Claiborne grew up in suburban Atlanta, where she developed a love for the teriyaki chicken stir-fry at Panda Express After she became vegan, she recreated the flavors of her teen-age craving, using dates and soy sauce to produce the flavor of teriyaki sauce If you don’t have chickpeas on hand to add heft to the vegetables, replace them with tempeh, tofu, edamame, jackfruit or mushrooms
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These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar. They're filling and tasty. None of the nuts and seeds in this low-maintenance...
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This recipe is made with all raw ingredients. The combination of avocado, banana, and raw cocoa nibs may seem odd, but the banana provides the taste, and the avocado adds texture, and the cocoa nibs add crunch.
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Get Brain-Boosting Rice Crispy Treats Recipe from Food Network
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Blue Moon's awesome Summer Honey brew inspired me to combine the sweetness of honey with the crispy crunch of toasted coconut ... with beer-marinated chicken!
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This brownie uses only enough flour to hold it all together, keeping the center super-rich and fudgy.
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Chocolate and peanut butter bars require only 5 ingredients to create a sweet and crowd-pleasing treat for any occasion.
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Peanut butter, chocolate chips and butterscotch chips all make an appearance in this easy fudge.
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Give the gift of cookie making supplies when you mix all the dry ingredients together in a jar with a tag saying: Add 1 stick of butter and 1 egg; mix and bake at 375 degrees F (190 degrees C) for 10 minutes.
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A unforgettable double-layer confection that's absolutely perfect for your true love!
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Mocha truffles, made with semi-sweet chocolate and instant coffee, are always a hit on Valentine's Day and at cookie exchanges.
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Shortbread is topped with caramel and dipped in chocolate in these chewy and crunchy confections.
Ingredients: water, chocolate chips