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This recipe is by Pete Wells. Tell us what you think of it at The New York Times - Dining - Food.
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Almond and coconut flavors complement the apples beautifully! Granny Smith apples work best, but any will do. Serve with warm custard for a simple yet delicious Autumn dessert.
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Umm Ali is a delicious traditional Egyptian dessert equivalent to North America's bread pudding. You can serve it warm with a scoop of French vanilla ice cream.
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Components of a popular candy bar come together for fun, chocolaty overnight oats you can make the night before.
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This is a pecan pie with a fruity twist. Coconut and plump raisins are stirred into a sweet pecan pie filling and baked. Serve with vanilla ice cream or freshly whipped cream.
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These cherry snowball cookies are quick, simple, and a delicious variation on the classic!
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Thai bananas are coated in tapioca and coconut and deep fried for a lightly sweet Asian-inspired treat.
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Cool down—while transporting to the tropics—with layers of buttery graham cracker crust, pineapple, and whipped cream cheese.
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Get Yellowtail Ceviche Recipe from Food Network
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For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.
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Start the day with this quick and easy acai bowl made with pineapple, mango, and chia seeds. Made in just minutes and totally ideal for Paleo and vegan diets.
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This red quinoa bowl with crunchy asparagus, lemon, and nutritional yeast makes a savory lunch or dinner, topped with herbs or cheese.