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This version of the Christmas yule log, or bûche de Noël, has devil's food cake layers, a cherry–whipped cream filling, and bittersweet chocolate frosting.
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Made with a date-walnut base, this paleo raw carrot cake is topped with a silky cashew coconut icing, frozen, and sliced into cake bites.
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Get Gingerbread Cupcakes with Orange Icing Recipe from Food Network
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This recipe is by Molly O'Neill and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Quinoa, mango, mint, peanuts, and peppers are tossed in a ginger-curry dressing to make this tangy vegan salad a guaranteed hit at potlucks.
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The trio of mint, basil and cilantro, along with tangy-sweet seasoned rice vinegar, gives this refreshing salad its Thai orientation. Instead of white rice, use...
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Get Greek Souvlaki Cheat Sheet Recipe from Food Network
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Asian rice noodles work well in this dish, too. Cook according to package directions.
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Fresh ginger gives this quick soup terrific flavor.
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Get Lightened-Up Stuffed Peppers Recipe from Food Network
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Get Bulgur Salad with Green Onion Vinaigrette Recipe from Food Network
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Get Grilled Polenta and Veggies Recipe from Food Network