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A recipe for a vegan chocolate cake that’s got all of the chocolate, none of the dairy.
cooking.nytimes.com
This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat.
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This indulgent twist on a classic summertime treat is easy to create in your own home - it's a homebody's dream come true.
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This no-bake pie is made in a graham cracker crust with butterscotch pudding mix, pumpkin puree, whipped topping, nuts, and toffee chips.
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This is an amazing recipe that I just threw together one day. Everyone loves it so much, it doesn't last long. This is good with any kind of canned or fresh fruit.
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If you're not afraid of a little red food coloring, this ganache-drizzled cheesecake is a delicious low-stress holiday dessert.
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Chunks of candy bar add a delightful element to this cheesecake. My entire family likes it!
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Sugar-free cheesecake pudding mix and sliced fresh strawberries make a light and tasty no-bake pie with layers of creamy filling and bright red berries.
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A wonderful chocolate cheesecake with a layer of caramel-pecan sandwiched between the crust and filling.
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Coconut and caramel are layered on top of a graham cracker crust, then topped with a rich chocolate and peanut butter frosting. These bars are so delicious, be sure to have some friends over so you don't eat them all.