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cooking.nytimes.com
This fantastically moist pistachio cake, adorned with the simplest icing of confectioners' sugar and lemon juice, is adapted from Nigel Slater, the prolific British cookbook author It is elegant and slightly exotic, rich with ground pistachios and almonds, orange zest and rose water And it's delightfully simple to throw together: once you've ground the nuts, you'll have it in the oven minutes.
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Creamy avocado and bright lemon juice are great partners in this colorful cabbage slaw with hemp seeds and is perfect for Mardi Gras parties.
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This creamy smooth blueberry coconut ice cream made with lemon juice, ground flax seeds, and xanthan gum is an easy treat to make for vegans.
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This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens.
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My family calls these "Italian Cookies". They can be made with Anisette or with Anise flavoring. The orange juice adds nice flavor. They are a cake-like cookie that is a Christmas tradition in my family. (They get huge due to all the baking powder, so do not roll too large).
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This exotic tasting dip made with easily obtained ingredients is perfect for vegetables and bread!
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Allow two days for the hard boiled eggs, chopped onion and canned beets to marinate in a cooked brine of vinegar, sugar, bay leaf and cloves.
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Fruity, fiery habanero peppers give a definite kick to a savory vodka bloody mary.
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Cream cheese, sour cream, a few seasonings (and of course, smoked trout!) are all you need to make this easy smoked trout dip.
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Silken tofu blended with lemongrass and lime juice is a terrific dairy-free stand-in for mayonnaise in this riff on the Vietnamese banh mi sandwich.
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Fennel lovers get a triple treat with these cod fillets: The fish is anointed with a fennel-seed marinade, roasted on a bed of fennel bulbs and then sprinkled with chopped fennel fronds before serving.
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I came up with this nice variation on a Cosmopolitan.