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A recipe for cauliflower, chickpeas, and green beans simmered in a Thai-style green curry and coconut milk sauce.
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This recipe is by Merrill Stubbs. Tell us what you think of it at The New York Times - Dining - Food.
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Sweetened apple cider vinegar is tossed with cucumber and onion in this 'ice box pickle' recipe.
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This recipe makes pecan-filled chocolate cookies that are low in sugar.
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Coffee, non-dairy creamer, and cocoa give this refreshing, icy-cold drink a classic mocha flavor.
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Cranberries add color and tangy flavor to a simple apple pie.
cooking.nytimes.com
Cauliflower is one of the few cruciferous vegetables you find in North African tagines The spicy tagines make a good vehicle for this nutrient-rich food and are one of the few types of dishes in which cauliflower can be cooked until quite soft and not lose its appeal.
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This traditional three bean salad tosses green beans, wax beans, and kidney beans together with a warm vinaigrette dressing and is marinated overnight for maximum flavor.
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Easy white cupcakes get the sophisticated flavor of Champagne! They're perfect for celebrations and holidays.
cooking.nytimes.com
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta You can use any roasted vegetables here, changing up the mix to suit the seasons Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn
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Fresh pineapple and pineapple juice combine with fresh basil to make this simple and refreshing sorbet.
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This is a great clone recipe for peppermint schnapps. It is very smooth and minty.
Ingredients: sugar, corn syrup, vodka, peppermint