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Silken tofu replaces both the eggs and dairy in this traditional pie with an untraditional twist.
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Really good crunchy cookie. I got this recipe many years ago from my grandmother.
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A sweet rhubarb filling is baked on a buttery crust creating a bubbling rhubarb crisp just like grandma used to make.
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Try this old family recipe from Ireland's County Cork next time you want a loaf of soda bread.
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This is a homemade sponge cake filled with your favorite jelly or jam that even a novice baker can make.
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This is a vegetarian recipe for Pad Thai: tangy-spicy flavors of tamarind and sriracha tossed with rice noodles and tofu, topped with peanuts.
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Made with pumpkin spice batter, a surprise pumpkin cheesecake filling, and a crumb topping, these muffins are a pumpkin party in your mouth!
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Salami, mozzarella cheese, artichoke hearts, and olives are threaded on a toothpick and drizzled with olive oil for an Italian-inspired antipasto-on-a-stick appetizer.
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This quick pasta dish is as tasty as anything from your local Italian place, but using shrimp instead of the standard meat sauce keeps it light and healthy.
cooking.nytimes.com
This recipe is by Barbara Kafka and takes 17 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: water, white cornmeal, salt, butter
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With white wine and Galliano.
cooking.nytimes.com
This recipe is by Eric Asimov. Tell us what you think of it at The New York Times - Dining - Food.