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This yeast bread is sweetened with honey, dried cranberries, and orange oil.
cooking.nytimes.com
Savory pies and tarts are go-to dishes at Thanksgiving They can be made well in advance and they make a great main course for guests who are not eating turkey We chose this recipe from Kathy Patalsky, a vegan blogger in Los Angeles, to represent the savory pie in our Vegetarian Thanksgiving series
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Wow! Deluxe chocolate flavored brownies with frosting and no sugar! Now everyone can have as many brownies as they want.
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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An easy vegetarian curry with ginger, chiles, tomatoes, spices, and garlic. Serve hot in soup bowls, or over rice.
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This light and refreshing pasta salad is sweet, tart, and spicy all at once. Garnish with cilantro, sesame seeds, and lime wedges.
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Tim Love's version of Spain's garlicky romesco sauce calls for pumpkin seeds instead of the usual almonds.
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This classic slow-cooked lamb recipe creates a rich, hearty tomato sauce for serving at Easter with Greek pasta coated in olive oil and aged myzithra cheese.
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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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This is a mushroom lover's dream. Flavored with rosemary and thyme, this rich and creamy soup is easy and delicious.
cooking.nytimes.com
Sarah Frey, who sells more pumpkins than anyone else in America, often entertains retailers and produce executives at her farmhouse in southern Illinois She likes to serve white baby pumpkins stuffed with spinach and cheese Along with their orange counterparts, mini-pumpkins are often considered more decorative than culinary
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!